Uzbek pilaf - recipe

Plov is the classic and main dish of Central Asian countries. In our time it is added for taste various spices : barberry, pomegranate, eggs. But the main ingredients, of course, are onions, rice and meat. Let's find out with you some recipes of the present Uzbek pilaf and we will please the guests with a tasty and hearty dish.

Recipe of Uzbek pilaf with pork in cauldron

Ingredients:

Preparation

Vegetables with my brush, clean and cut: carrots - thin straws, and the onion - half rings. Meat is processed, we remove the film and cut into small pieces. We put cauldron on average fire, pour vegetable oil and wait until it boils. Then we lower carefully the meat and fry it, constantly stirring with a wooden spatula. Next, throw the ray, spices and mix the contents well. Add the carrots and brown all until ready. After that, pour cold filtered water, put a few cloves of garlic and cook for about 30 minutes. Rice thoroughly washed several times, poured into the cauldron, take out the garlic, cover it with a lid and wait another 35 minutes until all the liquid has absorbed. Ready-made pilaf is stirred and we call everyone to the table, until the dish is cold.

The recipe of Uzbek pilova in the multivark

Ingredients:

Preparation

We offer you another recipe of Uzbek pilaf with beef. Meat thoroughly washed, dried and cut into small pieces. We clean the onion, shred the semicircles, and chop the carrot into thin strips. In the bowl of the multivarka pour the oil and turn on the program "Frying". As soon as it warms up, throw a ray, carrots and we pass 10 minutes until golden brown. After that, pour the washed rice, add salt, add purified cloves of garlic and pour in water. Close the lid, set the mode to "Plov" or "Rice" and cook for 45 minutes. Then open the multivark, try the dish and if necessary top up a little more water. We take out the garlic, mix it, spread the pilaf on a plate and serve it in a hot dish with bread.

Recipe of Uzbek pilau with chicken

Ingredients:

Preparation

We clean the bulb, shred by half rings. Carrots are processed and cut into large long straws. Chicken meat chopped into small pieces. Now take a cast-iron frying pan, put it on a strong fire and pour a little oil. Next, throw the bow and pass its up to golden. After this, throw the meat, mix thoroughly and fry for 10 minutes, stirring. Now we spread the carrots and languish all 5 minutes under the lid. Meanwhile, rinse thoroughly with rice until the water becomes clear. We fall asleep in a saucepan, spread it with a spoon and pour in gently hot water. It should cover the rice by about 2 centimeters. Close the lid, reduce the heat and cook the pilaf for 30 minutes. After this, we taste the dish and flavor it with any spices: barberry, curry, saffron, etc. Garlic is cleaned, rinsed and pressed garlic cloves. Close the lid and continue to cook for 15 minutes. Ready-made Uzbek pilaf is served hot with black bread.