Palovi - A Step By Step Recipe With A Photo

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Palovi - A Step By Step Recipe With A Photo
Palovi - A Step By Step Recipe With A Photo

Video: Palovi - A Step By Step Recipe With A Photo

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Cooking description:

The recipe is traditional, so I was taught to cook pilaf by a native of Central Asia who worked in our country house. Therefore, I recommend that you follow the recipe exactly. And, of course, you can cook pilaf on the stove in the same way.

Purpose: For lunch / For dinner / For nature

Main Ingredient: Meat / Lamb / Cereals / Rice

Dish: Hot dishes / Pilaf

Cuisine geography: Tajik / Uzbek / Eastern

Ingredients:

  • Lamb - 1 Kilogram
  • Kurdyuk - 300 Grams
  • Rice - 1 Kilogram
  • Onions - 200 Grams
  • Carrots - 1.5 Kilograms
  • Small garlic heads - 6 pieces
  • Zira - 0.5 Teaspoons
  • Vegetable oil - 300 Milliliters
  • Salt - To taste

Number of Servings: 12

How to cook "Palovi"

Palovi - photo step 1
Palovi - photo step 1

1. Peel the onion and cut into half rings, cut off the "butts" of the garlic without peeling.

Palovi - photo step 2
Palovi - photo step 2

2. Peel and cut the carrots into cubes.

Palovi - photo step 3
Palovi - photo step 3

3. Wash the meat and fat tail, chop randomly.

Palovi - photo step 4
Palovi - photo step 4

4. Rinse the rice well.

Palovi - photo step 5
Palovi - photo step 5

5. Put the cauldron on medium heat and put the fat tail. Wait for it to melt well.

Palovi - photo step 6
Palovi - photo step 6

6. Add meat and sauté everything together.

Palovi - photo step 7
Palovi - photo step 7

7. Add onion, fry for 5-7 minutes.

Palovi - photo step 8
Palovi - photo step 8

8. Add carrots, add oil and fry all together over low heat for 15 minutes. Carrots are chopped coarsely enough, so they should be well done.

Palovi - photo step 9
Palovi - photo step 9

9. Add cumin, stir.

Palovi - photo step 10
Palovi - photo step 10

10. Add rice and stir-fry, stirring to soak each rice in oil.

Palovi - photo step 11
Palovi - photo step 11

11. Insert the heads of garlic by pressing them in. Fill with water so that it covers the pilaf by 2 cm. Salt. Increase the heat and bring the dish to a simmer. Then cover the cauldron with a lid and reduce heat to low.

Palovi - photo step 12
Palovi - photo step 12

12. When all the water has evaporated, make holes in the rice and pour some water into them. Cover and leave for half an hour on minimal heat.

Palovi - photo step 13
Palovi - photo step 13

13. Serve pilaf immediately. Everything is tasty: rice, meat, and especially garlic! Enjoy your meal!

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