Uzbek Plov recipe... How to make Uzbek Plov at home, how is it served?

Uzbek Plov, one of the traditional dishes of Central Asia, is a type of rice pilaf. The answers to the questions citizens are asking, 'How to make Uzbek Plov at home, what ingredients are used, and how is it served?' have been found.

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Uzbek Plov recipe... How to make Uzbek Plov at home, how is it served?

Rich in carbohydrates, fat, and protein, Uzbek Plov is among the dishes enjoyed in Turkish cuisine.

What are the Ingredients for Uzbek Plov?

500 g cubed lamb (boneless)
4 cups of water
2.5 teaspoons of salt
1 medium onion
2 medium carrots
6 tablespoons of margarine
2 cups of rice
2 teaspoons of black pepper

How to Make Uzbek Plov?

Cook the meat over low heat in its own juices for approximately 40 minutes. Then, add water and half a teaspoon of salt, and continue cooking over low heat until tender.

Meanwhile, chop the onion into small pieces and the carrots into matchstick shapes, and sauté them in oil over low heat, stirring occasionally. Once the meat has absorbed its juices, add it to the carrot mixture.

Stir a few times and spread it across the bottom of the pot. Add the rice, 500 ml of water, and salt, and bring to a boil. Cook over medium heat first, then low heat, for 15-20 minutes until the water is absorbed.

Sprinkle with black pepper, place a paper towel over the pot, and let it rest for 20 minutes.

Before serving, remove the garlic and peppers, invert the pilaf onto a large plate, and then add the garlic and peppers back on top to serve.

News Source: 12punto