How To Make The Greatest Uzbek Palov (Pilaf, Plov, Osh) [Hd] Extended Version

Published on May 28, 2015
Category: Travel & Events
Source: Youtube

Palov to Uzbek is like pasta to Italians. Palov is Uzbekistan's main coarse, mainly served to large gatherings of guests, such as a wedding. Ferghana Style Plov Recipe: Sweet Plov Recipe: FASTER VERSION OF THIS SAME VIDEO: Please subscribe for new videos every Saturdays! **************************************************************************************************** Rate if you like my palov recipe :) It strongly supports my channel! ***************************************************************************************************** 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: ***************************************************************************************************** In this video I will show you how to make the greatest palov that will even wow Uzbeks! Let's get started... ***************************************************************************************************** For the ingredients you need: 5-6 carrots 4 cups of round rice 1.5 cup of vegetable oil 1 big onion 2kg of meat (lamb/beef) 1 teaspoon of Zira (cumin), black bepper, and paprika 1.5 table spoon of salt Clean and delicious water as needed 3 bulbs of garlic Optional: 2-3 hot peppers (put them same as garlics) ***************************************************************************************************** Procedure: Heat the oil until its very hot (starts to smoke) Cut the meat into big pieces (about 3cm^3) Fry the meat until golden brown Chop onions and carrots as shown Once meat is ready, throw in the onions and fry until the onions are golden red Then add the carrots and fry until the carrots become loose and soft Add water until the meat is covered Place the garlics and hot peppers on top. Simmer for 10-15 minutes Wash the rice Take off the garlics and hot peppers Gently spread the rice on top of everything Add water so when you put the spatula at 30 degrees angle, the water reaches almost half of the spatula. Keep stirring the rice only Once the water has evaporated, form a dome and make a hole in the center. Place back the garlics 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. Cover for another 10 minutes and it will be ready! Enjoy! :) ***************************************************************************************************** Subscribe, Like and Share with your loved ones! ***************************************************************************************************** Music: WWW.BenSound.Com