Recipe Uzbek Plov
Adding dried fruits such as raisins andor coarsely chopped apricots to your recipe makes this pop. Serve with nan or flatbread or hachipura.
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Add another 20 g of lamb fat and the carrots and cook until soft and golden brown stirring regularly.
Recipe uzbek plov. Take out garlic heads add the rice. Add enough water to cover the surface of rice for a little less than 2 cm. Chickpeas raisins barberries or fruit may be.
Wash the rice under the tap until clear cover with cold water and let it soaks for a while. Cumin seeds 1 tablespoon paprika 12 teaspoon hot paprika 12 teaspoon turmeric 12 teaspoon 2 teaspoons salt and 14 teaspoon pepper. Plov is cooked over an open fire in a kazan or deghi.
Uzbeks make it with with rice pieces of meat usually lamb carrots and onions. Cut the meat with bones into match-box pieces. Choices of meats vegetables and spices are up for debate but all plovs start with more liquid than your typical rice pilaf almost a proto-stew which the rice soaks up.
Stir in the ground star anise cumin coriander and chili pepper. Recipe for Uzbek Plov osh for 10 people-. Layer it evenly on top of the carrots then place the garlic heads on top of the rice layer.
Add the rice and currants the chickpeas the lamb jus and the remaining 20 g of fat. Add the next 6 ingredients. Slice onions into thin rings or half-rings.
Add the onions season with salt and cook over high heat until brown. Press Photo This popular rice dish adapted to Russian cuisine is similar to biryani but a lot easier to make than its sophisticated cousin from the. There are as many recipes for plov the Uzbek version of rice pilaf as there are cooks who make it.
Cut the carrots into 05x05 cm thick sticks. Uzbek Beef Plov - a fluffy rice pilaf with beef carrots onions and a unique spice blend - is originally an Uzbek dish that pretty much every Russian family knows and cooks. Like Uzbek plov we enjoyed in Kazakhstan.
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