How to make the GREATEST Uzbek Palov (Pilaf, Plov, Osh) [HD] Extended Version

Palov to Uzbek is like pasta to Italians. Palov is Uzbekistan's main coarse, mainly served to large gatherings of guests, such as a wedding. Palov is the signature dish of Uzbekistan and is considered to be one of the most delicious dishes in the world!

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WATCH MY OTHER VIDEOS BELOW:

Very Easy Uzbek Plov Video Tutorial Recipe for Beginners:
https://www.youtube.com/watch?v=wmp0-E9iq7o&t=101s

Khorezm Plov: https://www.youtube.com/watch?v=vhvgJ...

Chicken Plov: https://www.youtube.com/watch?v=7mZUa...

Ferghana Plov: https://www.youtube.com/watch?v=pKP3S...

Sweet "Honey": https://www.youtube.com/watch?v=6ywl4...

Dolma Plov: https://www.youtube.com/watch?v=4SYl5...

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Full Uzbek Plov (Pelau, Pilaf, Palov, Osh) RECIPE:

Palov is the signature dish of Uzbekistan and is considered to be one of the most delicious dishes in the world!

FASTER VERSION OF THIS SAME VIDEO: https://www.youtube.com/watch?v=-4H3WBd6fSg

In this video, I will show you how to make the greatest palov that will even wow Uzbeks! Let's get started...

For making the authentic traditional Uzbek Plov, the ingredients you will need:

5-6 carrots
4 cups of round rice
1.5 cup of vegetable oil
1 big onion
2kg of meat (lamb/beef)
1 teaspoon of Zira (cumin), black pepper, and paprika
1.5 tablespoon of salt
Clean and delicious water as needed
3 bulbs of garlic
Optional: 2-3 hot peppers (put them same as garlic)

Instructions for How to make Uzbek Plov:

Heat the oil until its very hot (starts to smoke)
Cut the meat into big pieces (about 3cm^3)
Fry the meat until golden brown
Chop onions and carrots as shown
Once meat is ready, throw in the onions and fry until the onions are golden red
Then add the carrots and fry until the carrots become loose and soft
Add water until the meat is covered
Place the garlic and hot peppers on top.
Simmer for 10-15 minutes
Wash the rice
Take off the garlic and hot peppers
Gently spread the rice on top of everything
Add water so when you put the spatula at 30 degrees angle, the water reaches almost half of the spatula.
Keep stirring the rice only
Once the water has evaporated, form a dome and make a hole in the center.
Place back the garlic and peppers on top of the rice.
Seal tight and put fire in the slowest mode.
Let stay for 40 minutes.
Uncover, flip the top of the rice upside down.
Cover for another 10 minutes and it will be ready!
Enjoy! :)

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Please watch: "Epic Restaurant Style Fried Potatoes and Onions, Mushrooms Fried Crispy Potatoes Recipe On A Skillet "
https://www.youtube.com/watch?v=DcgwtSD37oE
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Видео How to make the GREATEST Uzbek Palov (Pilaf, Plov, Osh) [HD] Extended Version канала Fabulous Recipes