Vegetarian Uzbek plov from Dilbar Fayzieva

1 stackGarlic3 headsCarrot (large)1 pieceBulb onions1 pieceHot peppers (red)1 pieceCoriander beans1 tspZira ground1 tspBarberry1 tbsp.Refined vegetable oil50 milliliters
  • Servings:
  • Preparation time:15 minutes
  • Cooking time:30 minutes
  • Flow temperature:Hot dish
  • Processing Type:Cooking
  • Kitchen:East
  • Occasion:Everyday
  • Season:year round

The host of Good Morning on Channel One adheres to vegetarianism and adapts even traditional dishes to its lifestyle.

- The traditional cauldron is best for cooking pilaf. But if there is no cauldron, other thick-walled dishes will do.

Cooking method:

First you need to clean and chop the vegetables: onions - half rings, carrots - large straws.

I cook golden-bronze pilaf, I do not like light. To do this, fry the onions well.

So, we warm the cauldron on the fire. Pour oil into it.Throw in the onion and fry well. Until dark brown. And only then add carrots to onions, mix everything and continue to fry for another 5-7 minutes.

Then add coriander, cumin and barberry.

Fill with 2 glasses of boiling water.

Add salt. Mix everything.

Then we throw in the cauldron whole hot red pepper. And in no case do not cut it! Otherwise, the pilaf will be too sharp.

Everything cooks about 30 minutes

Rice should be thoroughly washed and laid out on top carefully, without mixing the entire contents of the cauldron. With the skimmer you can level the surface.

Fill the cauldron with a little more boiling water so that the water level exceeds the level of rice, about 1 centimeter.

Carefully wash the garlic and partially free it from the husk, remove only the top layer. So that the garlic cloves remain in the husk. Immerse the heads of garlic in rice, literally we press.

Our pilaf without a lid boils for about 10 minutes over high heat. Then close the lid, turn down the heat and continue cooking on low heat. Until rice is ready. If you use plain white rice, it will take about 15 minutes.

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