Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, plov. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Plov is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Plov is something that I’ve loved my entire life.
Pilaf (or pilav, pilau, plov, pulao, polu and palaw) is a rice dish that is cooked in a broth. Depending on its origin, rice pilaf can be accompanied with meat, fish, vegetables, dried fruits or nuts. This method of cooking rice is widespread across the globe. Also, we use round rice rather than long rice but in any case avoid sticky rice.
To begin with this particular recipe, we must prepare a few components. You can cook plov using 10 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Plov:
- Take 1200 g Lamb - (breast, flesh back legs or brisket with bones)
- Prepare 6 tablespoons Butter - . l .
- Get 4 pcs Onion - .
- Make ready 4 pcs Carrots - .
- Take 600 g Rice -
- Prepare 6 tablespoons Tomato paste sauce or puree - l . .
- Make ready 2 pcs Bay leaf - .
- Prepare Salt pepper , , barberry
- Prepare 1200 ml Water (you may need more) -
- Make ready 2 Garlic - heads
It is a skill that is passed down through generations and is perfect for holidays and gatherings with lots of people. This Russian lamb pilaf recipe, known as plov in Russian, is made with long-grain white rice, saffron, raisins, prunes, and a combination of boneless lamb cubes and ground lamb. Pilafs are a popular way to use rice in Eastern Europe and throughout the world where it is known as pilau in Turkey and pilaf in the Middle East. Plov is an Eastern European rice pilaf dish, commonly identified for its aromatic cumin smell and beautiful orange hue.
Instructions to make Plov:
- Lamb cut into pieces of 40 g or more. Meat and season with salt and pepper and fry in oil incandescent. Prepared meat to shift into a deep cauldron, add browned in butter and pour the tomato paste with water.
- Bring to a boil meat and fill the washed rice. Onion peel and finely chop, carrots clean, wash and cut into strips. Onions and carrots fry in hot oil and add to the rice and meat. Add bay leaf and paste in Fig crude whole head of garlic, as well as Dried barberries. Cook plov up until all the water is absorbed rice, mix gently. Pilaf cover and put in a pre-heated oven for 45 minutes.
- Serve hot on a common large platter with scones and vegetable salads.
Pilafs are a popular way to use rice in Eastern Europe and throughout the world where it is known as pilau in Turkey and pilaf in the Middle East. Plov is an Eastern European rice pilaf dish, commonly identified for its aromatic cumin smell and beautiful orange hue. Some versions include raisins and can differ in meats but this recipe stays basic. The main ingredients are rice, lots of carrots and onions, a handful of spices and beef. There are as many recipes for plov, the Uzbek version of rice pilaf, as there are cooks who make it.
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