How To make Uzbek Palov
1 lb Lamb boneless cubed 1"
3 ea Carrots julliened
2 ea Onions cut to strips 1/4"
-wide and 2" long 1/4 c Peanut oil
6 c Cold water
3 c Rice uncooked
1 t Black pepper fresh ground
1 T Salt
1 ea Garlic clove minced
1/4 c Raisins
1/4 c Chick peas
Heat oil in a large, heavy skillet over High heat. Drop in the lamb cubes and fry them 6-7 minutes. be sure to turn them constantly. Drain them and remove to a large casserole <4 qt. is a good size> In the oil left in the pan add the onions, garlic, carrots, raisins, chick peas, salt, & pepper. Cook until browned then add the rice. Reduce the heat to Low and stir for 3 minutes. Pour this mixture into the casserole and toss lightly. Add the water. Bring to a boil over high heat. Reduce the heat to Low, cover, & simmer for 25 minutes. Remove from heat and allow to sit for 10 minutes. serve at once. Origin: Chef Yuri Nurbandisha, Karavan Restraunt, Medeo, Kazakhstan
How To make Uzbek Palov's Videos
How 350 Kilogram Batches Of Plov Rice Pilaf Are Cooked Daily In Uzbekistan | Big Batches
The national dish of Uzbekistan is an aromatic rice pilaf known as plov. It is enjoyed as a weekday meal and specially prepared for holidays and wedding feasts. Plov has been a cornerstone of Uzbek culture and identity for over 1,000 years, and in 2016 it was added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity because of its role in the traditions and hospitality of Uzbekistan.
We visited Besh Qozon Pilaf Center in Tashkent to find out how this dish is made and see what it takes to make such big batches.
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How 350 Kilogram Batches Of Plov Rice Pilaf Are Cooked Daily In Uzbekistan | Big Batches
Best Uzbek Plov Recipe | Pilaf | Palov | Узбекский Плов
Osh Palov
Ingredients:
Meat 2 lb
Onion 1
Carrots 4-5
Water
Salt
Cumin
Coriandr
Rice
Salad:
Tomato 4-5
Onion 1
Basil
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Хотела поделиться с вами проверенный рецепт Настоящего Узбекского Плова.
Ингредиенты:
Масло 1 чашка
Мясо 1 кг
Лук 2 шт
Морковь 1 кг
Вода
Соль 2 1/2 ч.л.
Зира 1 ст л
Паприка 1/2 ч л
Рис 4 чашек
По желанию:
Чеснок
Изюм
Салат:
Помидоры 3-4 шт
Лук 1 шт
Базилик
Ставим казан на огонь и наливаем в казан растительное масло.
Казан лучше всего выбрать чугунный. В чугунном казане плов готовится равномерно и не пригорает.
Кидаем лук в казан, помешиваем время от времени до золотисто коричневого цвета. Затем добавим мясо и обжариваем до получения корочки.
До этого, нарезаем тонкой соломкой морковь. Не забываем помешивать мясо.
Добавляем морковь
Жарим еще около пяти минут.
Затем добавляем соль, зиру и паприку
Перемешиваем все и заливаем водой и тушим час.Добавляем рис
Разравниваем рис шумовкой и доливаем воды так, чтобы она покрывала рис.
Если воды еще много, то нужно проткнуть рис до дна ножом в нескольких местах, чтобы она быстрее испарялась.
Закрываем казан крышкой и готовим на минимальном огне пока вода совсем не исчезнет приблизительно 15-20 минут.
Приятного аппетита
Uzbek Pilaf (Plov)
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Ingredients
3 cup Basmati rice
2 lb Lamb
1 large onion
5 carrots
1 1/2 cup canola or vegetable oil
1 tsp cumin
1 tsp black pepper
1 tsp turmeric
1 tsp coriander
1/8 cayenne pepper
3 tsp dried barberries
1 tbsp salt
#shorts #rice #cook #food #delish #recipe #dinner
Uzbek Pilaf - Better Than Any Fried Rice ????????
????Recipe here
❂ Ingredients:
500g. Basmati Indian Rice
500g. Carrots
2 pcs Yellow Onions
400g. Beef
350g. Sunflower oil
1 Tsp Cumin seeds
1 Tsp Turmeric
1 Tbsp Yellow Raisins
1 Tbsp Black Raisins
1 Whole Garlic
2 Red Chili Peppers
Salt
Water
❂ Cooking Process:
⁃ Cut carrots, onions and meat.
⁃ Add oil to a well-heated dutch oven.
⁃ Add half of the chopped onion to the oil and fry until golden brown.
⁃ Add the beef and salt, sauté until the meat starts to brown, add the rest of the onion.
⁃ When the second part of the onion becomes golden, spread the carrots on top.
⁃ Add seasonings on top: cumin, turmeric, salt, raisins
⁃ Pour water so that it is 1cm above the entire contents of the pot.
⁃ Add whole garlic and chili pepper.
⁃ Reduce heat to medium and cook until the carrots become soft.
⁃ Rinse the rice until the last water is clear and then leave it in a cold water for 20-30 minutes.
⁃ After 20-30 minutes, drain the water and put the rice in the dutch oven on top of the carrots.
⁃ Pour boiling water over the rice so that it covers all the contents by 2 cm.
⁃ Maximize the heat. Make a few punctures in the rice to the bottom.
⁃ As soon as water is absorbed, reduced the heat into medium and cook until rice is ready.
⁃ Cover the rice with a lid and leave for 30 minutes.
Bon appetite !
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UZBEKISTAN! I COOK PILAF IN THE PILAF CENTER IN TASHKENT.
Today we will visit Besh Qozon - the Central Asian Center of pilaf, and see how we cook huge pilaf in a cauldron with an master Chef. See how everything will go! Just enjoy the video and share with friends
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