Uzbek plov, Central Asia's famous pilaf, in which lamb is slow-cooked at length with carrots and onion, then combined with rice. With its rich meaty aroma and distinct rice grains, it's a filling main dish for special tables.
Heat the vegetable oil in a large pot and add the cubed meat, sautéing until it changes color; then add the onion and continue sautéing until softened.
Add the julienned carrot and sauté for 5-6 minutes, then add the cumin and a little water and cook over low heat until the meat is tender.
Spread the drained rice evenly over the meat, bury the garlic in the center, add hot water and salt, and bring to a boil.
Once boiling, reduce to low heat, close the lid, and cook until the rice softens and the water is absorbed.
Remove from the heat, let it rest for 10 minutes, then gently mix the rice and meat and transfer to a serving plate.
Important: Thoroughly softening the meat and carrot is the foundation of the pilaf's flavor — don't rush this step. Add a little water at a time as needed; if the rice absorbs too much water, it turns mushy. Contains no allergen.
Cutting the carrot into thick julienne strips preserves the plov's traditional texture and sweetish aroma.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.