Things to know about Plove Recipe
Plov from Kazakhstan is influenced by its neighboring nations, especially Uzbekistan and Kyrgyz tribes. Kazakhs like to keep their food with minimum seasoning, mainly because of the tribal background, when people had the least resources to obtain food from outside their areas. Unlike other variations where carrots are pre-cooked in syrup and used as a garnish. Kazakhs fry carrots before preparing the broth for rice. It’s an easy, rich, and nutritious pilaf recipe. This delicious pilaf is a perfect choice to cook as a treat for celebrations or to serve your guests.
Delicious Kazakh Traditional Rice and Meat. Authentic Recipe of Plov.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1 cup Short Grain Rice – Small Grain Rice
- 2 cups Water To soak the rice
- ½ pc Onion Large, thinly sliced
- 2 pcs Carrot Grated
- 3 cloves Garlic Chopped
- 3 tbsp Vegetable Oil
- 200 grams (7.05 oz) Beef Diced
- 200 grams (7.05 oz) Lamb Diced
- ½ tsp Salt
- 1 tsp Ground Black Pepper
- Wash rice and soak in water for an hour.
- In a large pot, heat oil.
- Fry the meats until it turns brown and tender.
- Then add onion to the pan and sauté for 5 minutes.
- Add salt and pepper and grated carrots, and sauté for another 5 minutes.
- Then add the soaked rice with water and garlic, and let it boil.
- You can taste the broth at this time and add more spices according to your taste.
- Cook for 20 minutes on very low heat or until water is absorbed.
- Your Plov will be ready.
- You can use either lamb or beef for this recipe.
- It can be cooked with long grain rice.
Serve with meat stew.
— Specific Atributes of This Recipe:
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