national Uighur lagman historical recipe
Since noodles are very important part of any authentic Chinese Lagman, I spent more time in showing small but important secrets of making the best and authentic noodles. Therefore, please bear with me as you will be watching the noodle-making process. I assure you that time your spent is much more worth when you achieve the authentic noodles. Enjoy watching it !!!
#street food #uigur lagman#lagman#uzb food#asmir#
Famous pilaf centre l Eatable and Unique taste
Hello viewers! We are one of the branch of pilaf centre, Beshkazan today. This place is extremely popular with its tasty and eatable pilaf and ???? hearty service. It is known that pilaf is one of the national dish of Uzbek nation. So this destination is full of visitors every day.
We believe that you like our video and share with your friends.
Delicious pilaf from a professional chef in Namangan
Almost 2 kilos weight flatbread and Delicious meaty bread
Big bakery with 16 tandoories l Sold 5,000 loaves of bread each day
Tasty Tandoori Hasip l National cuisine l Street food
#pilaf #plov #pulao #greatfood #uzbekfood
KUSKA RICE ANANTHAPURAM AUTHENTIC FAMOUS RECIPE BY PICHEKKISTA BOBBY | కుస్క రైస్ #secretrecipe
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Kushka Rice:
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Required Ingredients:
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Basmati Rice - 2 Glasses
Sona Masoori Rice - 1 Glass
Cinnamon - 1 1/2 inches
Mace - 1 Flower
Tomatoes - 4 Medium size
Star Anise - 1
Cardamom - 5
Cloves - 2
Bay leaves - 3
Garlic pods 20-30
Ginger - 2 inches
Onions - 2 Medium size (200gms)
Making:
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Take a pan; add 3 tbsp oil
Add Boiled Eggs - 4
Fry for 3-4 Mins on Medium Flame
Add Salt - 1/4 tsp
Take aside in a bowl
In the Same pan,
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Add another 4 tbsp oil (In Remaining oil)
Cardamom - 2
Cinnamon - 1 inch
Cloves - 3
Fry for 20 seconds on Low Flame
Garlic pods 15-20
Chopped Ginger - 2 inches
Fry till it turns golden colour on Medium Flame
Chopped Green chillies - 3
Fry for 2 Mins on Medium Flame
Add Chopped Onions - 100gms
Close lid & leave for 30 seconds on High Flame
Fry for 3-4 Mins on Medium Flame
Salt (According to taste)
Add Chopped Tomatoes
Fry for 2 Mins on Medium Flame
Close lid & leave for 2 Mins on Medium Flame
Mint leaves - 1 cup
Coriander leaves - 1 cup
Fry for 2-3 Mins on Medium Flame
Close lid & leave for 2 Mins on Medium Flame
Keep aside in a plate
Place fried veggies into Mixi jar
Grind into paste
Keep aside
Place Pressure Cooker on Stove:
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Oil - 4 tbsp
Cloves - 3
Star Anise - 1
Cardamom - 3
Cinnamon - 1 inch
Mace - 1 small flower
Bay leaves - 3
Fry for 30 seconds on Low Flame
Dry Red Chillies - 2
Fry for 20 seconds on Low Flame
Add Chopped Green Chillies
Fry for 1 Min on Medium Flame
Add Remaining Chopped Onions
Fry for 3-4 Mins on Medium Flame
Salt (According to taste)
Fry for 2 Mins on Medium Flame
Add Chopped Tomatoes
Fry for 2 Mins on Medium Flame
Turmeric powder - half tsp
Red Chilli powder - 1 1/2 tbsp
Fry for 2-3 Mins on Medium Flame
Masala paste
Fry for 2 Mins on Medium Flame
30 Mins Soaked Rice
Fry for 3-4 Mins on Medium Flame
Water - 5 Glasses
(Half inch gap for last glass)
Close lid & stove off before 3rd whistle starts
Open after 15 Mins
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Traditional Uzbek Pilaf Recipe with Lamb - Uzbek Plov Uzbekistan National Dish - Plov Pulao or Pilaf
Traditional Uzbek Pilaf Recipe with Lamb - Uzbek Plov Uzbekistan National Dish - Plov Pulao or Pilaf
In today’s Eid Special video, will show you how to make Uzbek Pilav. Uzbek Plov (also called Pilaf or Pulao) is the national dish of Uzbekistan and is often made during large gatherings and celebrations, therefore this is the perfect recipe to make for your loved one during Eid or any celebration. This is a one-pot rice dish that is made with long grain rice, tender chunks of lamb, onions, and carrots. Uzbek Pilaf is really simple to make and tastes amazing, especially when served with a yogurt dip and salad.
To make the Uzbek Pilaf recipe, you will need:
1/3 cup oil
1/2 kg lamb
2 medium onions
3 medium carrots
salt to taste
1/2 tsp black pepper
1/4 tsp turmeric
1/2 tsp red pepper flakes
1 tsp whole cumin seeds
1 whole garlic head
2 cups basmati rice (or long grain rice)
red chilli pepper
1 bay leaf
1/2 cup cookedd chickpeas
2-3 tbs raisins
hot water
I want to take this opportunity to wish you all Eid Mubarak on behalf of my family and I, and we hope you all enjoy this blessed time with your families.
You can view more Eid recipes in our playlist here:
You might also like our mutton pulau recipe:
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Hi, I'm Don Imran, and together with my family at the Don Imran Family Kitchen, we bring you very easy, tasty and delicious recipes from around the world. We bring you Indian and Pakistani dishes that were popular in our restaurant, in addition to Swahili food recipes from my mother and father's Tanzanian and Kenyan heritage. In addition, we showcase some of our favourite recipes from Middle Eastern, Turkish, Moroccan, and other International cuisines. So next time you're wondering whats for dinner, or you're in search of the perfect Saturday night dinner recipes, then consider subscribing to our channel for easy to follow and delicious dishes!
Street Food in Uzbekistan - 1,500 KG. of RICE PLOV (Pilau) + Market Tour in Tashkent!
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Thank you to B. Hamzaev - Head of Marketing and Promotion of Uzbekistan Tourism. Check out Bekruz:
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Uzbekistan Day 1: Tashkent
On Day 1 in Uzbekistan we went on an ultimate Uzbek street food tour in Tashkent, including the biggest bazaar in the city, and the most massive plov (rice pilau) cooking in Tashkent.
We had arrived at the airport in Tashkent at about 4 am in the morning, and at 9 am we were ready to start eating our way through the city.
First we met up with Bekruz and Akbar both from the Ministry of Tourism Uzbekistan (Bekruz is the one who invited me to Uzbekistan and arranged everything for us, so thank you Bekruz!), and Ravshan (check out his channel: a local food vlogger in Uzbekistan.
Two of the most important phrases you should know in Uzbek are:
Assalomu Alaykum - Hello / Greeting
Rahmat - Thank you
Bread Bazaar, Tashkent - We started this ultimate street food tour at the bread bazaar in Tashkent, a market dedicated fully to bread, with a little fruit and other things mixed in. We bought some break, some kaymak, and some fruit and then went to a nearby restaurant where they laid everything on the table for us, along with tea. Uzbek breakfast was a great way to get started.
Chorsu Bazaar - The grandest bazaar in Tashkent is Chorus Bazaar, and it’s a perfect place to get a feel of Uzbek culture and food. We first stopped at the food court to try hanum, a type of dumpling filled with potato and somsa. Then we continued to the dome shaped iconic part of the bazaar, filled with fresh meat and spices. It’s one of the coolest market structures anywhere in the world.
Plov Center - We kind of had to rush out of Chorsu Bazaar because although they prepare 1,500 Kilos, seriously, of rice plov per day, it only takes 2 - 3 hours before they run out everyday. So we got there, already one of the monster swimming pool pans was finished, but they still had a few others going and serving. Plov is the national dish of Uzbekistan, a food that’s eaten on every and all occasions. For Tashkent plov, it’s pretty heavy on the meat at oil, with rice, chickpeas, and raisins. Also it included, qazi - horsemeat sausage which is a delicacy. It was incredibly delicious, and proper meal experience.
Total price - 100,000 UZS ($12.21)
Plov is love, remember that when you’re in Uzbekistan.
National Food Restaurant - After strolling around for a while in the afternoon, we continued to a National Food restaurant, a laid back family style restaurant that serves all things Uzbek food. Along with a number of dishes, the main dish I was most interested in was the naryn, thin slices of dough mixed with minced meat and horse. It was interesting, and quite good, as were the other dishes.
Total price - 110,000 UZS ($13.43)
Sultan Suleyman Restaurant - For dinner we went to a bit of a fancy trendy restaurant, and had another platter of food. This time, dough noodle like sheets topped with meat, horse sausage again, and green onions.
Total price - 122,000 UZS ($14.90)
It was a day of learning, eating, and meeting some amazing people along the way. Thank you for watching this Uzbekistan food tour!
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