Plov in namangan

8 servings
2 hours


1. In Kazan, melt the fat fat to fat.

2. Cut the meat into small cubes. For pilaf, the neck of a lamb is best suited.

3. In hot fat, fry the meat cubes until ruddy.

4. Cut the onion with rings.

5. Place the onions to the meat and fry until slightly brown.

6. Shred carrots with straws.

7. Put the carrots on the onions in an even layer.

8. Wash the garlic and husk over carrots

9. Fill the contents of the cauldron with water to the level of its contents. 10. When boiling, season with salt and spices and simmer until the carrots are soft. 1
1. Rinse fig. Rice you need to take varieties of devzira (best of all its subspecies is a laser (most often it is called "laser" - this is the best variety of rice precisely for pilaf. The "chungara" variety is still not bad - but it is better to take this variety for those who love the sweet taste of pilaf. In my recipe, dried apricots combined with garlic already give a special sweetness, so I put "laser" in this recipe. 1

2. Put rice in a cauldron with an even layer and pour water so that it protrudes 2 cm above the rice level. 1

3. It is necessary to achieve a strong boil. 1

4. After evaporation of moisture, carefully shovel the rice layer with a spoon, without mixing with carrots. 1

5. Put the dried apricots washed and cut with pieces on the rice. 1

6. As soon as the rice swells, reduce the fire and cover for 10-15 minutes. 1

7. Shovel the rice layer again. 1

8. Turn off the gas. 1

9. Cover with a lid and towel and bring to full readiness on your own pair for another 10-15 minutes. 20. Without mixing pilaf, put on the dish with a slide.