Uzbek Plov Recipes

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BEEF PLOV (BEEF RICE PILAF) RECIPE



Beef Plov (Beef Rice Pilaf) Recipe image

This recipe makes a big batch which is great since it reheats really well. That's my favorite way to eat it; crisped over a skillet and served with a pickle.

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 1h45m

Number Of Ingredients 14

1 1/2 lbs Beef chuck (beef sirloin or good quality beef stew meat)
1/3 cup canola oil (or extra light olive oil (not extra virgin))
2 medium onions (finely chopped)
3 medium carrots (cut into matchsticks or grated)
1 tsp salt for the meat and veggies + 1 1/2 tsp salt for the rice
1/2 tsp freshly ground black pepper
1 tsp paprika
1 tsp cumin
3-4 bay leaves
1 3/4 cups hot water for braising meat
3 cups long grain rice (Basmati or Jasmin rice work great!)
4 cups hot water when cooking rice
1 tsp ground coriander
1 head of garlic

Steps:

  • Trim beef of excess fat and sinews (aka the chewy stuff), pat the meat dry with a paper towel and chop into 1/2" to 3/4" pieces.
  • Preheat your dutch oven (or your large soup pot with a heavy bottom), to high heat. Once it's hot, stir in your 1/3 cup canola oil. Once oil is hot, add chopped meat and saute uncovered 7 min over high heat until meat is browned, stirring every minute or so so it doesn't scorch to the bottom of the pan. Note: it's important to preheat the dutch oven first for the meat to sear over very high heat, otherwise it will juice out and become dry.
  • Reduce heat to medium and Add chopped onion, stirring often until onion is softened (5 minutes). Stir in sliced carrots, 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp cumin, 3-4 bay leaves and continue to cook over medium heat 5 minutes until carrots are softened.
  • Add 1 3/4 cups hot water, cover and simmer over medium/low heat 45 min or until meat is tender.
  • Meanwhile, rinse rice until water runs clear, then drain and set aside (this gets rid of the starch so you won't end up with a sticky rice).
  • Spread rice over the meat and add 4 cups hot water. Sprinkle the rice with 1 1/2 tsp salt (DO NOT STIR), bring to a boil then reduce heat to low and Let cook uncovered until most of the water is absorbed (10 min).
  • Cut off the base of your whole garlic head to expose the cloves. Put your head of garlic, cut side down into the center of the rice and sprinkle the top of the rice with 1 tsp ground coriander.
  • Poke 7-10 holes through the rice to allow steam to escape to the surface, reduce the heat to low then cover and cook an additional 15 minutes or until rice is cooked through. Remove the garlic head and bay leaves and stir everything gently to combine and you're done.

UZBEK PLOV



Uzbek plov image

Almost authentic rice and lamb dish for a party from the heart of Middle Asia. Easy and delicious.

Provided by ddvonk

Time 3h

Yield Serves 10

Number Of Ingredients 10

1 kg moderately fat lamb, shoulder or ribs
1 kg medium grain rice (paella type)
200-250 ml vegetable frying oil
1 kg carrot (preferably not young)
2-3 medium size onions
1-1.5 tbsp cumin
2-3 whole heads of garlic, the younger the better (optional)
1-2 long hot chillies (optional)
salt to taste
5 liter heavy cast-iron cattle (dutch oven) or bigger, preferably round-bottomed

Steps:

  • Wash the rice under the tap until clear, cover with cold water and let it soaks for a while.
  • Cut the meat with bones into match-box pieces.
  • Cut the carrots into 0.5x0.5 cm thick sticks.
  • Slice onions into thin rings or half-rings.
  • Clean heads of garlic from the remains of roots and dirt.
  • Heat oil in the cattle or dutch oven on a very high flame, deep-fry meat until golden-brown, in 3-4 batches. Fry the onions until golden, add meat to the cattle, stir well to prevent onion from burning. Add carrot, stir from time to time, until it starts to wilt and browns a little (15-20 min). Add 2/3 of the cumin - rub it in your palms a little to release flavor, stir gentliy to keep carrot from broking.
  • Lower gas to moderate, pour hot water just to cover all the goods, add salt and let it simmer for 40 min to 1.5 hours until almost all water evaporate and meat became tender and juicy. Do not stir.
  • Turn gas to max.
  • Drain rice well, place it on top the meat and vegs in one layer, stick the garlic and whole chillies in it, and carefully pour boiling water over it (place a spoon or ladle on top of the rice to keep the rice layer from washaway). Cover the rice with about 2 cm of water, let it boil. Add salt to make the water a bit over-salted. When water will go down the rice, reduce the gas a bit, keeping it boils rapidly. Check when it will evaporate and absorb into rice completely - rice should remain rather al dente. Make a holes in the rice to the bottom of a vessel to check the water level.
  • Reduce gas to absolute min, cover tightly with the lid and let it steam 20 minutes. Turn of the heat, remove the garlic and chillies on the separate plate. Carefully mix rice with meat and carrots, if the rice tastes a bit blind add some salt, mix and let it stand for 5 minutes. Pile the plov on a big warmed plate and serve with garlic, chilies and plain thinly sliced tomato-sweet onions-chili-salt salad.

UZBEK PLOV (LAMB AND RICE PILAF)



Uzbek Plov (Lamb and Rice Pilaf) image

After searching everywhere for a recipe to recreate this amazing dish I tried at a Middle Eastern restaurant. I decided to try and make this myself. Though not authentic, still is amazing! Enjoy.

Provided by SarahandtheCity

Categories     Meat and Poultry Recipes     Lamb

Time 2h

Yield 8

Number Of Ingredients 12

2 cups basmati rice
4 heads garlic, whole
½ cup vegetable oil
2 pounds boneless leg of lamb, cut into 3-inch pieces
2 large onions, thinly sliced
5 large carrots, coarsely grated
2 tablespoons cumin seeds
2 tablespoons coriander seed
½ cup fresh barberries
1 teaspoon whole black peppercorns
2 cups boiling water to cover
2 tablespoons salt

Steps:

  • Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.
  • Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes. Sprinkle with cumin, coriander, barberries, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
  • Wash and drain basmati rice with hot water. Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top.

Nutrition Facts : Calories 497.1 calories, Carbohydrate 56.2 g, Cholesterol 50 mg, Fat 22.9 g, Fiber 3.8 g, Protein 18.9 g, SaturatedFat 5.8 g, Sodium 1807.8 mg, Sugar 4.4 g

PLOV



Plov image

Deliciously spiced lamb and rice pilaf. A hearty one pot dinner.

Provided by Lisa

Categories     Festive Main Course

Time 2h

Yield 6

Number Of Ingredients 14

2 cups Basmati rice
3 small heads garlic
4 tablespoons vegetable oil
2 pounds boneless lamb leg or shoulder, trimmed of fat, cut into 2-inch cubes
1 pound carrots, peeled and julienned
2 large onions, halved and thinly sliced
1 tablespoon cumin seeds
1/2 teaspoon paprika
1/2 teaspoon hungarian hot paprika
1/4 teaspoon turmeric (for color)
1 tablespoon kosher salt
several grinds of fresh pepper
1/2 cup fresh or dried barberries (middle eastern grocers)
3 cups boiling water

Steps:

  • Rinse and drain the rice in several washes of warm water, set aside
  • Wash the whole garlic heads and slice off about 3/4 of an inch from the top of each head, exposing a cross section of the cloves. Set aside.
  • Heat the oil in a Dutch Oven or heavy casserole over medium heat until hot but not smoking. Add lamb pieces (in batches, if necessary, to avoid over-crowding) and brown on all sides, about 7 minutes total (or per batch)
  • If you have cooked meat in batches, return all meat to the pot and add carrots and onions. Cook, stirring occasionally, for 10 minutes, until the vegetables have softened.
  • Add the next 7 ingredients: cumin seeds, paprika, hot paprika, turmeric, salt, pepper, and barberries. Stir to combine. Add 1/2 cup water, cover pot and turn heat down to a simmer and cook for 25 minutes.
  • Uncover the pot and using the back of a wooden spoon, flatten the meat and vegetables into the bottom of the casserole. Add the rice, creating a flat even layer with the help of the wooden spoon.
  • Push the garlic bulbs, exposed side first, down through the rice till only their bottoms are exposed.
  • Pour the 3 cups of boiling water slowly over the wooden spoon, letting it fall gently into the pot so as not to disturb the rice layer on top. Poke a few holes in the rice layer with the handle of the spoon, cover the pot, and simmer for 20 minutes.
  • Remove from heat. Pull out garlic bulbs and stir rice and meat together. Mound the Plov on a serving platter with the garlic heads on top.

UZBEK BEEF PLOV - RICE PILAF



Uzbek Beef Plov - Rice Pilaf image

Uzbek Beef Plov - a fluffy rice pilaf with beef, carrots, onions and a unique spice blend - is originally an Uzbek dish that pretty much every Russian family knows and cooks. Traditionally it is cooked outdoors in a large cast iron pot over a fire. This recipe make a large batch which lends itself perfectly for reheating or freezing.

Provided by Regina | Leelalicious

Categories     Dinner     Main Course

Time 2h

Number Of Ingredients 13

1 1/2 pounds stewing beef (or any inexpensive beef cut)
1/3 cup cooking oil (I like olive or avocado)
2 medium onions (chopped)
3 medium carrots (cut into matchsticks)
2 1/2 teaspoons salt (divided)
1/2 teaspoon black pepper (freshly ground)
1 teaspoon paprika powder
1 teaspoon ground cumin
3-4 bay leaves
5 3/4 cups hot water (divided)
3 cups long grain rice (parboiled rice makes for great texture results)
1 head of garlic
1 teaspoon ground coriander

Steps:

  • Trim any excess fat off the beef and cut into bite-sized pieces. Heat a large non-stick pot or dutch oven over high heat. Add the cooking oil. Once oil is hot add the beef and sear uncovered for about 7 minutes until meat is nicely browned. Stir often.
  • Turn heat to medium and add chopped onion. Cook for about 5 minutes until onions soften.
  • Stir in carrot matchsticks (you could shred the carrots but the matchstick size leaves more bite and texture), 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp cumin and bay leaves and cook for another 5 minutes until carrots soften.
  • Add 1 3/4 cups of boiling water, cover and simmer over medium low heat for 45 minutes until the meat is soft.
  • In the meantime using a strainer rinse the rice under cold water until the water runs clear (this is essential for fluffy rice otherwise you risk ending up with sticky rice mush). Spread the rice over the meat, sprinkle with 1 1/2 tsp salt and add 4 cups of boiling water (do NOT stir!). Bring to a boil over high heat.
  • Once boiling reduce heat to medium and cook uncovered until most of the water is absorbed (10 minutes).
  • Cut the bottom off the garlic head to expose the cloves. Press garlic head into the center of the rice. Sprinkle the rice with 1 tsp coriander. Poke 8-10 holes into the rice to let the steam to escape and cover. Turn heat to low and cook until rice is soft.
  • Remove garlic and bay leaves, stir gently to combine everything. Serve (with dill pickles) and enjoy!

UZBEK PLOV (LAMB PILAF)



Uzbek Plov (Lamb Pilaf) image

This is a classic recipe for a loved-by-everyone Uzbek Plov, also called Pilaf. My simple photo instruction will help you cook it to perfection.

Provided by Tania Sheff

Categories     Main Course

Time 2h15m

Number Of Ingredients 9

1/2 cup vegetable oil
2 large onions, sliced
1 1/2 lb. lamb meat, cut into pieces
1 lb. basmati rice
1 lb. carrots, cut into medium sticks
1 garlic head
1 tbsp. cumin seeds (or powder)
1 tsp. coriander powder
salt and pepper

Steps:

  • Heat oil in the dutch oven, or kettle, on a very high flame and add the onions. Cook the onions, stirring occasionally for 5-7 minutes, and add the lamb.
  • Cook the lamb for 10 minutes and add the carrots. Keep cooking for 10 more minutes.
  • Add cumin, coriander, salt, pepper and 4 cups of water. Bring to a boil.
  • Peel some of the skin off the garlic head and slice the top off, exposing the garlic cloves, and then add it to the meat. Reduce heat to medium-low, cover with lid and cook for about 1 hour. Meanwhile, wash the rice thoroughly.
  • Taste the liquid for salt and adjust if necessary. Add the rice and spread it out evenly.
  • Add 3 cups of boiling water, reduce heat to low, cover the dutch oven with lid and cook for 25-30 minutes. At the end of cooking time, check if the water has been absorbed fully, and, if not, let it cook a little longer. Once ready, let it rest for 15 minutes before serving.

Nutrition Facts : Calories 627 kcal, Carbohydrate 26 g, Protein 31 g, Fat 44 g, SaturatedFat 13 g, Cholesterol 109 mg, Sodium 594 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 29 g, ServingSize 1 serving

OSH / PLOV - UZBEK / CENTRAL-ASIAN RICE



Osh / Plov - Uzbek / Central-Asian Rice image

I first had osh in Uzbekistan, then later in various forms called plov in Kazakhstan. It's a belly-warming mixture of rice with spices, lamb, onion, and carrots lovingly fried, stirred. The Uzbek osh is my favourite with it's stronger spices.

Provided by Ivan Liew

Categories     One Dish Meal

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 11

2 cups rice
600 g lamb shoulder
6 tablespoons vegetable oil
3 medium onions
4 carrots
4 garlic cloves
1 teaspoon crushed red pepper flakes
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon pepper
1 teaspoon salt

Steps:

  • Wash the rice. Allow to soak in salted water for 30 minute You can use Thai or basmati rice.
  • Cut the lamb shoulder into cubes. It should have some fat. Bones are optional.
  • Slice the onions thinly and cut the carrots into strips. You should approximately equal amounts of carrots, onions, and lamb.
  • Heat a large cast-iron or metal wok with the oil. Don't use olive oil. Sunflower oil works well. Animal fat tastes richer but is even worse for you and too heavy for many taste buds. While you can get away with any kind of pot, it does taste better if you have an appropriate seasoned instrument.
  • Fry the onions until golden brown.
  • Add chopped garlic and lightly brown. You can alternatively put the whole cloves into the rice when you cook the rice.
  • Add lamb and fry until cubes are lightly browned.
  • Add carrots, salt, pepper, all spices (adjust to your taste), and 2 cups of water. Turn down the fire, mix well, and cover for 5 min to allow carrots to soften.
  • This completes the first step called "zirvak". You are now ready to cook the rice in the second step. Drain your rice which should have been soaking for 30 minute.
  • Push the ingredients to the outer parts of your cooking wok/pot creating a large hole in the centre which will be filled with liquid.
  • Carefully add your rice to the centre of the pot. Do not mix it with the rest of the ingredients. Try to fit most of it in the centre "hole".
  • Add another 1.5 cups of water, cover the pot and allow to simmer until the rice is cooked and water has been dried up. This will take approximately 30 minute.
  • Stir the entire mixture well and serve on a hearty plate or bowl. Top with spring onions. It goes well with a side-serving of salad, tomatoes, and bread. Naan or other type of flat bread would be best.

UZBEK PLOV (BEEF AND RICE PILAF)



Uzbek Plov (beef and rice pilaf) image

Uzbek Plov is the signature dish of Uzbekistan. Plov is a main course. Uzbeks make it with with rice, pieces of meat (usually lamb), carrots and onions. Plov is cooked over an open fire in a kazan (or deghi).

Provided by Kosher Cowboy

Categories     main

Time 2h25m

Number Of Ingredients 16

1½ lbs lamb shoulder ( or beef chuck or chicken)
⅓ cup vegetable oil (canola or similar)
2 onions (finely chopped)
3 carrots (grated or julienned)
1 tsp salt (for the meat and veggies + 1 1/2 tsp salt for the rice)
½ tsp ground black pepper
1 tsp paprika
1 tsp cumin
4 bay leaves
1¾ cups water (for braising meat)
3 cups long grain rice (Basmati or Jasmin rice work great!)
4 cups water (hot water for cooking rice)
1 head garlic
1 tsp ground coriander
½ tsp turmeric (optional)
½ tsp sumac ( or 1/2 cup barberries, cranberries or any tart berry/fruit, optional)

Steps:

  • Trim beef of excess fat and sinews (aka the chewy stuff), pat the meat dry with a paper towel and chop into 1/2" to 3/4" pieces.
  • Preheat your Dutch oven (or your large soup pot with a heavy bottom), to high heat. Once it's hot, stir in your 1/3 cup canola oil. Once oil is hot, add chopped meat and sauté uncovered 7 min over high heat until meat is browned, stirring every minute or so so it doesn't scorch to the bottom of the pan. Note: it's important to preheat the Dutch oven first for the meat to sear over very high heat, otherwise it will juice out and become dry.
  • Reduce heat to medium and add chopped onion, stirring often until onion is softened (5 minutes). Stir in julienned carrots, 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp cumin, 3-4 bay leaves and continue to cook over medium heat 5 minutes until carrots are softened.
  • Add 1 3/4 cups hot water, cover and simmer over medium/low heat 45 min or until meat is tender.
  • Meanwhile, rinse rice until water runs clear, then drain and set aside (this gets rid of the starch so you won't end up with a sticky rice).
  • Spread rice over the meat and add 4 cups hot water. Sprinkle the rice with 1 1/2 tsp salt (DO NOT STIR), bring to a boil then reduce heat to medium and cook uncovered until most of the water is absorbed (10 min).
  • Cut off the base of your whole garlic head to expose the cloves. Put your head of garlic, cut side down into the center of the rice and sprinkle the top of the rice with 1 tsp ground coriander.
  • Poke 7-10 holes through the rice to allow steam to escape to the surface, reduce the heat to low then cover and cook an additional 15 minutes or until rice is cooked through. Remove the garlic head and bay leaves and stir everything gently to combine and you're done.

Nutrition Facts : ServingSize 1 g, Calories 431 kcal, Carbohydrate 62 g, Protein 17 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 34 mg, Sodium 358 mg, Fiber 2 g, Sugar 2 g

PLOV



Plov image

Uzbek plov differs from other preparations in that rice is simmered in a broth of meat and vegetables called zirvak until the liquid evaporates.

Provided by Mike Benayoun

Categories     Main Course

Time 1h30m

Number Of Ingredients 12

2 lb leg of lamb ((boneless ), cut into 2-inch cubes)
2 cups basmati rice
2 heads garlic ((whole))
2 large onions (, thinly sliced)
4 large carrots (, cut into thin matchsticks)
2 tablespoons cumin seeds
2 tablespoons coriander seeds
1 teaspoon whole black peppercorns
½ cup barberry ((zereshk))
2 cups boiling water ((or vegetable broth))
2 tablespoons salt
2 tablespoons oil

Steps:

  • Place the basmati rice in a large bowl and cover with hot water. Set aside.
  • Wash the garlic heads. Cut the top of the heads (¼ inch / 5 mm). Set aside.
  • Toast cumin, coriander seeds and peppercorns in a pan for a few minutes.
  • Grind in a mortar or spice grinder. Set aside.
  • Heat oil in a pan over high heat. Add the lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Remove the lamb pieces and set aside.
  • Stir in onions and cook, until onion is soft and golden, about 10 minutes.
  • Stir in carrots and cook, until carrots are tender, about 10 minutes.
  • Add the lamb and mix.
  • Sprinkle the mixture of cumin, coriander, peppercorns and add the barberries.
  • Add the whole garlic heads, stirring to distribute the ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
  • Wash and drain the basmati rice in hot water. Pour the rice over the lamb mixture in an even layer.
  • Slowly pour the boiling water (or vegetable broth). The rice should be covered with about ½ inch of water. Do not stir.
  • Season with salt and reduce heat to medium-low. Cover and cook until rice is tender and liquid has been absorbed, about 20 minutes.
  • Mix the ingredients as you serve the dish on a platter. Garnish with the garlic heads.

CHICKEN PLOV



Chicken Plov image

An Uzbek rice dish made using ingredients you can easily find in any grocery store.

Provided by DRH

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 45m

Yield 4

Number Of Ingredients 11

2 cups uncooked white rice
1 large yellow onion, halved
4 large carrots, peeled
½ cup vegetable oil
4 chicken tenders, cut into 1/2-inch cubes
½ cup dried cherries
2 tablespoons ground cumin
2 tablespoons ground coriander
1 ½ teaspoons minced garlic
1 teaspoon salt
3 cups water

Steps:

  • Place rice in a bowl; cover with warm water.
  • Slice onion in a food processor fitted with the slicing disk. Transfer to a bowl. Slice carrots using the same blade.
  • Heat oil in a 12-inch saucepan over medium heat. Cook chicken in the hot oil until no longer pink in the center, about 5 minutes. Add onion; cook and stir until soft, about 5 minutes. Add carrots; cook and stir until softened, about 5 minutes.
  • Stir dried cherries, cumin, coriander, garlic, and salt into the saucepan. Press down with a spatula to flatten chicken mixture into an even layer in the bottom of the saucepan.
  • Drain rice and place over chicken mixture in an even layer. Pour in 3 cups water. Cover and bring to a boil. Reduce heat to medium-low; simmer until water is absorbed and rice is tender, 10 to 12 minutes. Stir.

Nutrition Facts : Calories 769.8 calories, Carbohydrate 100.7 g, Cholesterol 31.2 mg, Fat 30.6 g, Fiber 7.3 g, Protein 21.1 g, SaturatedFat 4.9 g, Sodium 678.1 mg, Sugar 13.7 g

PLOV (UZBEK RICE PILAF) RECIPE



Plov (Uzbek Rice Pilaf) Recipe image

[Photograph: Max Falkowitz] There are as many recipes for plov, the Uzbek version of rice pilaf, as there are cooks who make it. Choices of meats, vegetables, and spices are up for debate, but all plovs start with more liquid...

Provided by Max Falkowitz

Categories     Side Dish

Time 45m

Yield 4

Number Of Ingredients 9

1 cup long-grain rice
1/4 cup oil (or lamb or duck fat)
2 large carrots, shredded on the small holes of a box grater
2 medium onions, sliced into thin half moons
2 teaspoons kosher salt
2 teaspoons coriander, toasted and freshly ground
1 1/2 teaspoons cumin, toasted and freshly ground
1 teaspoon smoked paprika
Pinch saffron, about 20 threads

Steps:

  • Rinse rice in a fine mesh strainer until water runs clear. Transfer rice to bowl and cover with water while prepping other ingredients.
  • Heat oil on high in large sauté pan until almost smoking and stir in carrots. Fry, stirring frequently, until oil is orange colored and carrots are deeply caramelized on the edges. Add onions and salt, stir to coat with oil, and fry until browned.
  • Add spices and stir to combine until fragrant, then add rice. Stir frequently until rice browns slightly and smells nutty. Pour in one cup fresh water, bring to a boil, then reduce to a simmer and cover. Let rice cook for 15 minutes, then check for doneness-add water in 1/4 cup increments if rice is still dry and cook uncovered. Fold rice on bottom of pan over to prevent burning. Plov is done when rice is tender but still toothsome. Season to taste and serve immediately. This Recipe Appears In Spice Hunting: What's The Deal With Saffron?

Nutrition Facts : Calories 240 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 1 g, Sodium 671 mg, Sugar 6 g, Fat 15 g, ServingSize 4, UnsaturatedFat 0 g

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Calories 675 per serving
  • Slice off about 3/4 of an inch from the top of each garlic head, exposing a cross section of the inner cloves. Set aside.
  • Season chicken with 1 teaspoon salt and several grinds of pepper. Heat 2 tablespoon of oil over medium heat in a Dutch Oven or heavy pot with a lid. Brown chicken in batches (4-5 thighs at a time) for 3-4 minutes per side, adding more oil as needed. Set thighs on a plate. Don’t clean pot as you’ll continue to use it.
  • Add a tablespoon of oil to the pot if it looks dry. Add carrots and onions. Cook, stirring occasionally, for 10 minutes, until the vegetables have softened.
  • Return chicken to the pot along with any accumulated juices. Add the next 6 ingredients: cumin seeds (1 tablespoon), paprika (1/2 teaspoon), hot paprika (1/2 teaspoon), turmeric (1/2 teaspoon), 2 teaspoons salt and 1/4 teaspoon pepper. Stir to combine and cook for 1 minute or two, stirring, until fragrant. Add 3/4 cup water. Bring to a simmer. Cover pot and cook gently for 15 minutes.


PLOV (NATIONAL DISH OF TAJIKISTAN AND UZBEKISTAN)
2021-05-27 Uzbek plov is unique, as the rice is simmered in a broth of meat and vegetables called zirvak. It simmers until all the liquid evaporates. Uzbeks believe this method keeps the …
From internationalcuisine.com
3.1/5 (12)
Total Time 1 hr 30 mins
Category Main Course, Main Dish
Calories 422 per serving
  • Lightly toast cumin, coriander seeds and peppercorns in a pan for a few minutes. (Take care that they do not burn)


UZBEK BEEF PLOV (BEEF RICE PILAF RECIPE) - LENA'S KITCHEN
2021-11-29 Uzbek beef plov recipe. If you want to make your entire family happy, then you have to serve them this Uzbek Beef Plov! Similar to a traditional rice pilaf, this beef pilaf recipe is made with seared beef, vegetables, garlic, and spices to take the flavors to new and delicious levels. The best part is it’s cooked all together in one big pot. You don’t even need any …
From lenaskitchenblog.com
5/5 (8)
Total Time 1 hr 45 mins
Category Dinner, Main Course, Side Dish
Calories 675 per serving


AUTHENTIC UZBEK CHICKEN PLOV RECIPE | QUICK AND TASTY FOOD
2021-07-29 How to cook the Uzbek plov. Remove the cooked meat from the pot. Add olive oil and butter to the pot. Also, add the julienne cut carrots, chopped onions and garlic and sauté until the onions turn translucent. Add the rice and sauté again, until the rice turns pearly. Add the salt, black pepper, paprika and cumin at this stage.
From quickandtastyfood.com
Cuisine Uzbek
Category Main Course
Servings 6
Calories 345 per serving


HOW TO MAKE UZBEK PLOV IN KAZAN - ALYONA’S COOKING
2021-09-21 Plov is a rice pilaf dish huge in the Eastern Europe region which is why I have two stovetop versions like this Plov Recipe and this Plov (Russian Rice Pilaf Recipe). If you love mushrooms this Mushroom Pilaf is super easy to make. Uzbek Plov. When my mom gifted me a 12-liter Kazan, I was only left to learn how to make Uzbek Plov the Authentic ...
From alyonascooking.com
Cuisine Russian/Ukrainian, Uzbekistan
Total Time 6 hrs
Category Main Dish
Calories 828 per serving


CUISINE OF UZBEKISTAN. UZBEK NATIONAL DISH :: PLOV
Recipes for cooking the Uzbek National dish. In almost every part of the world, in little towns and large cities, one can try the special Uzbek dish, Plov. In this article I won't tell you how to cook this masterpiece. Moreover, the recipe is as easy as the recipe of Michelangelo: get some marble and carve everything that is needed out of it ...
From orexca.com


PLOV RECIPE - UZBEK PILAF RICE WITH GARLIC BY VIDEO CULINARY
Garlic Plov (Uzbek pilaf rice with garlic) recipe: http://videoculinary.com/recipe/garlic-plov/ with text and photo instructions, in both American and metric...
From youtube.com


UZBEK PLOV RECIPE
Uzbek plov recipe. Learn how to cook great Uzbek plov . Crecipe.com deliver fine selection of quality Uzbek plov recipes equipped with ratings, reviews and mixing tips. Get one of our Uzbek plov recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 73% Uzbek Plov (Lamb and Rice Pilaf) Allrecipes.com Spiced lamb is simmered with rice and …
From crecipe.com


UKRAINIAN PLOV RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Plov Recipes tip www.tfrecipes.com. 2019-06-10 · A one-pot Plov recipe that tastes like the Uzbek version for only a fraction of the time! Learn how to make one of the tastiest plov (pilaf) recipes … From alyonascooking.com 4.6/5 (5) Total Time 1 hr 45 mins Category Main, Main Dish Calories 557 per serving.
From therecipes.info


UZBEK PLOV,PILAF RECIPE BY CHEF BURAK IN UZBEKISTAN | #CZN ...
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From youtube.com


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