From 876275fccc7e1cefa33d509bebfd9e537853ce26 Mon Sep 17 00:00:00 2001 From: cyborg-ubyvtsya Date: Wed, 17 Mar 2021 20:36:21 +0200 Subject: Changed Plov to Pilaf --- src/pilaf.md | 32 ++++++++++++++++++++++++++++++++ src/plov.md | 32 -------------------------------- 2 files changed, 32 insertions(+), 32 deletions(-) create mode 100644 src/pilaf.md delete mode 100644 src/plov.md diff --git a/src/pilaf.md b/src/pilaf.md new file mode 100644 index 000000000..47670d218 --- /dev/null +++ b/src/pilaf.md @@ -0,0 +1,32 @@ +# Pilaf + +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 diff --git a/src/plov.md b/src/plov.md deleted file mode 100644 index dbda4a936..000000000 --- a/src/plov.md +++ /dev/null @@ -1,32 +0,0 @@ -# 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 -- cgit v1.2.3