Cover the rice with about 2 cm of water, let it boil. 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 Add carrot, stir from time to time, until it starts to wilt and browns a little (15-20 min). Enjoy! Place basmati rice in a large bowl and cover with warm water. Turn of the heat, remove the garlic and chillies on the separate plate. The main key to the true uzbek Palov is Uzbekistan's main coarse, mainly served to large gatherings of guests, such as a wedding. https://www.olgasflavorfactory.com/recipes/main-course/plov Palov to Uzbek is like pasta to Italians. Reduce gas to absolute min, cover tightly with the lid and let it steam 20 minutes. :)Subscribe, Like and Share with your loved ones!Music: WWW.BenSound.Com-~-~~-~~~-~~-~-Please watch: \"Epic Restaurant Style Fried Potatoes and Onions, Mushrooms Fried Crispy Potatoes Recipe On A Skillet \" https://www.youtube.com/watch?v=DcgwtSD37oE-~-~~-~~~-~~-~- 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! Clean heads of garlic from the remains of roots and dirt. 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 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). Nowadays, some people cook Palov with many ingredients like garbanzo beans, barberries, eggs, quince and pomegranate, but the … Peel the outside of a full head of garlic, without separating any of the cloves. Pile the plov on a big warmed plate and serve with garlic, chilies and plain thinly sliced tomato-sweet onions-chili-salt salad. Also, we use round rice rather than long rice but in any case avoid sticky rice. Add salt to make the water a bit over-salted. When water will go down the rice, reduce the gas a bit, keeping it boils rapidly. Slice onions into thin rings or half-rings. Cut the carrots into 0.5x0.5 cm thick sticks. Pour on top of the veggie and meat mixture to cover everything. Heat oil in the cattle or dutch oven on a very high flame, deep-fry meat until golden-brown, in 3-4 batches. to a plate in the middle of the table next to the plov. Fry the onions until golden, add meat to the cattle, stir well to prevent onion from burning. Ingredients: Preheat your dutch oven (or your large soup pot with a heavy bottom), to high heat. If you do, please let us know but clicking the THUMBS UP and SUBSCRIBE to our channel. Wash the rice under the tap until clear, cover with cold water and let it soaks for a while. You should approximately equal amounts of … Almost authentic rice and lamb dish for a party from the heart of Middle Asia. 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.
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