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
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Uzbek Pilaf making process in 2 Minutes (Plov, Palov)
Located in Miami FL, self learned how to make Pilaf/Plov and much more.
Ingredients used are:
Rice
Carrots
Onions
Grape oil
Meat (Beef)
Salt and Pepper
Huge thanks for watching!
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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Plov - Uzbek Pilaf Rice with Chicken - VideoCulinary.com
Chicken Plov Recipe (Rice Pilaf): with text and photo instructions, in both American and metric measures.
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