Uzbek Palov Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Lamb boneless cubed 1",
3 each: Carrots julliened,
2 each: Onions cut to strips 1/4" wide and 2" long,
1/4 cup: Peanut oil,
6 cup: Cold water,
3 cup: Rice uncooked,
1 tsp: Black pepper fresh ground,
1 tbsp: Salt,
1 each: Garlic clove minced,
1/4 cup: Raisins,
1/4 cup: Chick peas
Directions:
Heat oil in a large, heavy skillet over High heat. Drop in the lamb
cubes and fry them 6-7 minutes. be sure to turn them constantly.
Drain them and remove to a large casserole <4 qt. is a good size> In
the oil left in the pan add the onions, garlic, carrots, raisins,
chick peas, salt, & pepper. Cook until browned then add the rice.
Reduce the heat to Low and stir for 3 minutes. Pour this mixture into
the casserole and toss lightly. Add the water. Bring to a boil over
high heat. Reduce the heat to Low, cover, & simmer for 25 minutes.
Remove from heat and allow to sit for 10 minutes. serve at once.
Origin: Chef Yuri Nurbandisha, Karavan Restraunt, Medeo, Kazakhstan
Source from luhu.jp
cubes and fry them 6-7 minutes. be sure to turn them constantly.
Drain them and remove to a large casserole <4 qt. is a good size> In
the oil left in the pan add the onions, garlic, carrots, raisins,
chick peas, salt, & pepper. Cook until browned then add the rice.
Reduce the heat to Low and stir for 3 minutes. Pour this mixture into
the casserole and toss lightly. Add the water. Bring to a boil over
high heat. Reduce the heat to Low, cover, & simmer for 25 minutes.
Remove from heat and allow to sit for 10 minutes. serve at once.
Origin: Chef Yuri Nurbandisha, Karavan Restraunt, Medeo, Kazakhstan
Source from luhu.jp