tajik plov recipe
Member recipes are not tested in the GoodFood kitchen. 1kg of meat (lamb or beef) 1kg of rice (basmati) 7-8 carrots 2 onions 1 tablespoon of cumin 1 garlic Salt 100 ml of vegetable oil

Wash heads of garlic. Also, we use round rice rather than long rice but in any case avoid sticky rice. A nice big loaf of Tajik bread, or ‘non’, is also advisable if you can find or make one! Preheat your dutch oven (or your large soup pot with a heavy bottom), to high heat. and onions, mix them up, and add some salt, then add the mix (with the juice!) Heat oil in the cattle or dutch oven on a very high flame, deep-fry Palov is Uzbekistan's main coarse, mainly served to large gatherings of guests, such as a wedding. Add salt to make the water a bit over-salted. to a plate in the middle of the table next to the plov.

When the plov is done cooking, scoop it into a large serving platter and place it at the middle of the table. Ingredients: Fry the onions until golden, add meat to the cattle, stir well to prevent onion from burning. Tajikistan claims mainly two national dishes: plov (aka osh), and qurutob.While plov is more famous and is also the national dish of neighboring Uzbekistan, qurutob, a mix of bread and onions in a yogurt sauce (with the occasional extra meat and vegetables), is specifically Tajik. Don't forget to hit the BELL icon to get notified when we upload new videos to YouTube.Subscribe to our YouTube Channel: http://bit.ly/fabulousrecipesFollow Us on Instagram: https://www.instagram.com/fabulousrecipes/KITCHEN TOOLS \u0026 SPICES FOR PLOV YOU CAN ORDER ONLINE:-~-~~-~~~-~~-~-- UZBEK KNIFE (Use Promo Code: FabRECIPES to Save 10%, Offer Ends December 18th, 2019): https://amzn.to/2LZY20M-~-~~-~~~-~~-~-- UZBEK KAZAN: https://amzn.to/308QXE4- PLOV COOKING SPOON (SKIMMER): https://amzn.to/30bwJti- CUMIN / ZEERA / ZIRA (required): https://amzn.to/2LFqaXK- BARBARIS SPICE (optional): https://amzn.to/31zHvHdRECOMMENDED KITCHEN TOOLS FOR ANYONE INTERESTED IN CULINARY:- BISETTI CUTTING BOARD: https://amzn.to/2NjWCBf- STAND MIXER: https://amzn.to/30feovH- PRE-SEASONED CAST IRON PAN: https://amzn.to/308pOkC- PRE-SEASONED CAST IRON POT: https://amzn.to/2O7K93g- HUSSLE FREE ELECTRIC PAN: https://amzn.to/300eibS- SLOW COOKER: https://amzn.to/2LvAVfb- DEEP FRYER: https://amzn.to/2ZXvJK5- SPICE CRUSHER: https://amzn.to/2ZXZgm6- SPICE RACK (organizer): https://amzn.to/2Nbg8zSWATCH OUR OTHER VIDEOS HERE:https://www.youtube.com/fabulousrecipesThis video is NOT sponsored. Cut the meat with bones into match-box pieces. Carefully mix rice with meat and carrots, if the rice tastes a bit blind add some salt, mix and let it stand for 5 minutes. Cover for another 10 minutes and it will be ready! Let's get started...For making the authentic traditional Uzbek Plov, the ingredients you will need:5-6 carrots4 cups of round rice1.5 cup of vegetable oil1 big onion2kg of meat (lamb/beef)1 teaspoon of Zira (cumin), black pepper, and paprika1.5 tablespoon of saltClean and delicious water as needed3 bulbs of garlicOptional: 2-3 hot peppers (put them same as garlic)Instructions for How to make Uzbek Plov:Heat the oil until its very hot (starts to smoke)Cut the meat into big pieces (about 3cm^3)Fry the meat until golden brownChop onions and carrots as shownOnce meat is ready, throw in the onions and fry until the onions are golden redThen add the carrots and fry until the carrots become loose and softAdd water until the meat is coveredPlace the garlic and hot peppers on top.Simmer for 10-15 minutesWash the riceTake off the garlic and hot peppersGently spread the rice on top of everythingAdd water so when you put the spatula at 30 degrees angle, the water reaches almost half of the spatula.Keep stirring the rice onlyOnce the water has evaporated, form a dome and make a hole in the center.Place back the garlic and peppers on top of the rice.Seal tight and put fire in the slowest mode.Let stay for 40 minutes.Uncover, flip the top of the rice upside down. Enjoy! Just chop up some tomatoes (save the juice!) Heat oil in the cattle or dutch oven on a very high flame, deep-fry meat until golden-brown, in 3-4 batches. If you do, please let us know but clicking the THUMBS UP and SUBSCRIBE to our channel. Check when it will evaporate and absorb into rice completely - rice should remain rather al dente. Add carrot, stir from time to time, until it starts to wilt and browns a little (15-20 min). When water will go down the rice, reduce the gas a bit, keeping it boils rapidly. New! Nowadays, some people cook Palov with many ingredients like garbanzo beans, barberries, eggs, quince and pomegranate, but the … "Palov", also known as "Osh" is a classical main dish of Central Asian countries. Wash the rice under the tap until clear, cover with cold water and let it soaks for a while. Palov is the signature dish of Uzbekistan and is considered to be one of the most delicious dishes in the world!We sincerely hope you like this video. https://www.olgasflavorfactory.com/recipes/main-course/plov

Peel the outside of a full head of garlic, without separating any of the cloves. Cut the carrots into 0.5x0.5 cm thick sticks. Carefully mix rice with meat and carrots, if the rice tastes a bit blind add some salt, mix and let it stand for 5 minutes.

Pour on top of the veggie and meat mixture to cover everything. p l o v. Hopefully my own attempts at plov turn out as successfully, though Farangis has warned me that no one cooks good plov on their first try… it takes a few attempts to truly master! Palov to Uzbek is like pasta to Italians. Choose the type of message you'd like to post, 1 kg moderately fat lamb, shoulder or ribs, 2-3 whole heads of garlic, the younger the better (optional), 5 liter heavy cast-iron cattle (dutch oven) or bigger, preferably round-bottomed. Drop it into the pot.

Pile the Add 2/3 of the cumin - rub it in your palms a little to release flavor, stir gentliy to keep carrot from broking. Almost authentic rice and lamb dish for a party from the heart of Middle Asia. Make a holes in the rice to the bottom of a vessel to check the water level. Clean heads of garlic from the remains of roots and dirt. Easy and delicious. Set … Palov is Uzbekistan's main coarse, mainly served to large gatherings of guests, such as a wedding. You should approximately equal amounts of … Good Food DealEnjoy a family photography shoot for just £25! Turn of the heat, remove the garlic and chillies on the separate plate.
Slice onions into thin rings or half-rings. Cover the rice with about 2 cm of water, let it boil. Pile the plov on a big warmed plate and serve with garlic, chilies and plain thinly sliced tomato-sweet onions-chili-salt salad. Do not mix. Some product links are affiliate links which mean if you buy something we'll receive a small commission.WATCH MY OTHER VIDEOS BELOW:Very Easy Uzbek Plov Video Tutorial Recipe for Beginners: https://www.youtube.com/watch?v=wmp0-E9iq7o\u0026t=101sKhorezm Plov: https://www.youtube.com/watch?v=vhvgJ...Chicken Plov: https://www.youtube.com/watch?v=7mZUa...Ferghana Plov: https://www.youtube.com/watch?v=pKP3S...Sweet \"Honey\": https://www.youtube.com/watch?v=6ywl4...Dolma Plov: https://www.youtube.com/watch?v=4SYl5...Subscribe and stay updated!Watch my other videos below!Mongolian Lamb Chops: https://youtu.be/bctWg_041O8Georgian Chicken Tabaka: https://youtu.be/JAf10ntMi6gBeef Liver in Sour Cream: https://youtu.be/MjaowXfzd6cBeef Stuffed Eggplant: https://youtu.be/T9MX2e3W6bEStuffed Spaghetti Squash: https://youtu.be/MCXcHq30SXw2 Minutes Chicken Nuggets: https://youtu.be/hOv_IDA0MY8Shockingly Quick Buffalo Wild Wings: https://youtu.be/IXRHiKN5VOkRate if you like my palov recipe :) It strongly supports my channel!Full Uzbek Plov (Pelau, Pilaf, Palov, Osh) RECIPE:Palov is the signature dish of Uzbekistan and is considered to be one of the most delicious dishes in the world!FASTER VERSION OF THIS SAME VIDEO: https://www.youtube.com/watch?v=-4H3WBd6fSgIn this video, I will show you how to make the greatest palov that will even wow Uzbeks! Cook on slow heat. Reduce gas to absolute min, cover tightly with the lid and let it steam 20 minutes. Palov to Uzbek is like pasta to Italians. The main key to the true uzbek Turn of the heat, remove the garlic and chillies on the separate plate. Pour water until the water …

Complete recipe. It is rich, filling and very tasty if prepared right. Drain rice well, place it on top the meat and vegs in one layer, stick the garlic and whole chillies in it, and carefully pour boiling water over it (place a spoon or ladle on top of the rice to keep the rice layer from washaway). Lower gas to moderate, pour hot water just to cover all the goods, add salt and let it simmer for 40 min to 1.5 hours until almost all water evaporate and meat became tender and juicy.

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Slice the onions thinly and cut the carrots into strips. Set aside. Do not stir. Place basmati rice in a large bowl and cover with warm water.

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