Tashkent pilaf is a special dish of Xinjiang Uzbek, and it is also known as black pilaf in Xinjiang. Persian refers to the food made from rice, carrot, onion, oil, water and salt. The name is: Palov Osh.
The characteristic of Tashkent pilaf is that the amount of onion is relatively large, and the ratio of carrot to carrot is 1:1.
Heat the oil and heat it. After the oil is hot, pour the onion into the pot. After the break, change to a small heat and patience until the onion turns brown. The authentic pilaf is fried with sheep oil and vegetable oil. I simplified the materials and did not use sheep oil.
Stir-fry the onion until brown, add the mutton and stir fry.
Add carrots, stir fry until the carrots are soft, and the salt is added according to your taste. No spices were added during the whole frying process, showing an attractive braised color.
Stir-fried onions, carrots and lamb are placed underneath, rice is spread on top, and the water is heated and the rice is not over. Putting whole garlic in steamed rice is a special feature of Tashkent pilaf. The raisins are for adding flavor. I added it myself and it tastes good.
The improved version of Tashkent grabs the rice out of the pan, delicious and healthy!