diff options
| -rw-r--r-- | src/plov.md | 32 |
1 files changed, 32 insertions, 0 deletions
diff --git a/src/plov.md b/src/plov.md new file mode 100644 index 000000000..dbda4a936 --- /dev/null +++ b/src/plov.md @@ -0,0 +1,32 @@ +# Plov + +Popular central asian and middle eastern dish. +High in nutrition, designed to be prepared and eaten communally. + +## Ingredients + +- long grain [rice](rice.html): 1 kg +- meat (lamb or any other kind of meat): 1.5 kg +- carrots +- onions +- raisins, cardamom, paprika, coriander, cinnamon, cumin, turmeric (all optional) + +## Directions + +1. Put 250 ml of cooking oil in a cauldron and heat it until the oil is boiling, add a head of onion until it is black, then throw it out. +2. Throw coarsely chopped meat into the cauldron and let it boil until it's golden brown, then add a pinch of salt. +3. Add 500 g of chopped onions, then wait 2 minutes and add 500 g of sliced carrots, boil for another 2 minutes. +4. Add 500 ml of water diluted with tomato paste, boil for 5 minutes. +5. Rinse the rice and put it into the cauldron but do not mix. +6. Add another 500 ml of water diluted with tomato paste and wait until it is boiling. +7. Reduce the heat to minimum, then add two table spoons of salt. +8. Close the cauldron and leave it on low heat for 1.5-2 hours. +9. 1 hour before it is ready(or when you can't see water above the rice), add 5 cloves of garlic. +10. You can now turn over the rice if it is undercooked and add some raisins. +11. Keep boiling until all water is evaporated. + +## Contribution + +- Roman Mirzayev + +;tags: uzbek rice lamb |