Cooking level: difficult

Timing: 3 hours

Origin: uzbek

Nutrition: high

Oh this dish is just incredible! I don’t think someone can ever find a better thing than Uzbeki plov. When you hear of Uzbeki cuisine you may not imagine at first that it can be good, but trust me, after trying this, you will just fall in love with it. It is so rich in taste and ingredients that you just cannot resist its temptation. It is rich in ingredients and so homey. The recipe we will give you is from my mom’s cook book. This is one of those dishes you want to tell you mom to make for you. So let’s see what ingredients we need to have. 

The ingredients.

 You need 1 kg of shoulder or ribs of fat lamb

1 kg of rice, should be grain and medium

200-300 ml vegetable oil for frying

Carrots, approximately 1 kg

 3 onions, should be of medium size

1-2 hot chilies

Salt

 And you need heavy iron dish, being able to contain 5 liter

The making

You have to start with the rice, when it is properly cleaned, add cold water and leave on rice, so as it will absorb the water. Next cut the meat into cubes and then cut the carrots into slices. Then cut the onions and then clean the heads of garlics.

Then heat the oil under high heat, and fry the meat until it gets nice golden color, then do the same to the onions so much until they also turn nice golden color. Then add the meat and onions into the cattle and stir properly. Then add the carrots and make them also fry until they change the color. After that add the cumin. The lower the gas and add water so as everything will be covered by water. You should cook for about 1.5 hours.

After that you have to turn the gas to maximum. Add the rice on the top of meat, stick the garlics and chilies in it. Then add water to the rice and let it cook and boil. When the rice is cooked, make the gas lower. Stir all the ingredients properly. Nothing should be burnt, yet make sure the meat and the rice is cooked. For the last add salt and taste. The carrots must be fried, but not burnt. The garlic on the other hand, must be really cooked and soft, which will let it loose its bitter taste. 

As you can already guess, this is a real power food, which will provide you with much energy for the rest of the day. However, It is really difficult to make stung plov. You need to have some techniques to end it. So all we need is good 3 hours to make this plov. Also when it comes to nutrition, we have to say that it is quite high. 

This is a brilliant dish from mom’s cook book and if you are not used to cooking, this dish may be hard for you to make. After several attempts I am sure you will success, because the efforts are worthy the result.  

Enjoy your Uzbeki plov while it is hot.

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