Plov is the most widespread and favorite dish of the Uzbeks. It is prepared not only on weekdays, but also on solemn days. There are 4 ways of cooking pilaf: Khorezm, Bukhara, Fergana and Samarkand. With any method, rice in pilaf should be crumbly. It is intended for guests on wedding days.
It is necessary
- - 750 g lamb or beef
- - 900 g of rice
- - 500 g onions
- - 900 g carrots
- - 300 g of vegetable oil
- - 100 g yellow raisins
- - 1.5 g of saffron
- - spices and salt to taste
Instructions
Step 1
Sort out and rinse the rice, boil it in salted water until half cooked. Fold back and let the water drain. Color half of the rice with saffron.
Step 2
Boil carrots and onions, cut into strips, in a little salted water. Boil the meat in large pieces until half cooked.
Step 3
Put boiled pieces of meat on the bottom of the pot, add fat, broth or water, then put carrots and onions. Put lightly boiled yellow raisins on the carrots and, last of all, tinted and unpainted rice in 4-5 layers. Close the cauldron tightly and simmer over low heat.
Step 4
When serving on a dish, lay the rice, carrots with raisins and pieces of meat in layers. Serve warm.
