Plov is one of the most famous and popular dishes in the world, with a rich history and a colorful variety of variations in different cultures. Its roots go back to ancient times, when plov was considered a food worthy of kings, and it
spans
many countries from Central Asia to the Caucasus, the Middle East and even Eastern Europe. The
basic ingredients of plov include rice, meat and spices, but its recipes vary from region to region. In Uzbekistan, for example, traditional pilaf is made with lamb, carrots and onions, while other countries may use chicken, beef or completely vegetarian versions.
Each nation brings its own unique accents, making the dish unique and reflecting local traditions.
Ingredients:
- Rice – 250 g;
- Turkey meat – 800 g;
- Onion – 1 pc;
- Carrots – 1 pc;
- Curcuma – ½ tsp;
- Raisins – 50 g;
- Garlic – 2 cloves;
- Salt – tsp.
Preparation of pilaf:
Rinse rice thoroughly and pour salt into it, pour cold water and leave it like this for 25 minutes. Pour 100 ml of vegetable oil into a frying pan, heat it up,
put garlic cloves halves into the oil and immediately put turkey meat in it. Beforehand, separate the meat from the bone, remove all veins and skin.
Fry the meat until brown. Then remove garlic from the frying pan, chop the meat finely onions, grate carrots on a coarse grater
. Fry the meat with onions and carrots until the onions are transparent and lightly golden. Pour turmeric and other spices to the meat to taste, pour in 200-300 ml of water.
Leave the meat to stew under a lid for 5 minutes. Rinse the raisins and add them to the meat.
Remove the water from the rice, but do not rinse it. Put the rice in the pan with the meat, cover and stew on low heat for 20 minutes.
Then stir the pilaf and cook under the lid for another 5 minutes.
You get a delicious aromatic pilaf in a frying pan. Instead of turkey you can use any other meat as desired.
