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Plov in uzbek
1 serving
Rice is poured into a shallow saucepan, meat, onions and garlic are cut into small cubes. Then the meat and onions are fried in a pan, garlic is added, salted, seasoned with red and black pepper, mixed with rice. The tomato is diluted with 1/2 L of boiling water, rice is poured, fat is placed and thoroughly mixed. Boil over a low heat under a lid and do not stir until the rice has absorbed all the liquid. The covered pan is placed in the oven for 30 minutes. Served in the same saucepan or laid out on a heated round dish.
Rice is poured into a shallow saucepan, meat, onions and garlic are cut into small cubes. Then the meat and onions are fried in a pan, garlic is added, salted, seasoned with red and black pepper, mixed with rice. The tomato is diluted with 1/2 L of boiling water, rice is poured, fat is placed and thoroughly mixed. Boil over a low heat under a lid and do not stir until the rice has absorbed all the liquid. The covered pan is placed in the oven for 30 minutes. Served in the same saucepan or laid out on a heated round dish.
garlic - 2-3 wedges, red pepper - 0.5 tsp, salt to taste, rice - 250 g, tomato paste - 60 g, pepper to taste, onion - 100 g, water - 0.5 l, lamb - 500 g, fat - 60 g
