Recipe: Tashkent pilaf

Home Cooking Recipe: Tashkent pilaf

Notes:

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.

Ingredients:

Steps:

  1. Home Cooking Recipe: The characteristic of Tashkent pilaf is that the amount of onion is relatively large, and the ratio of carrot to carrot is 1:1.

    The characteristic of Tashkent pilaf is that the amount of onion is relatively large, and the ratio of carrot to carrot is 1:1.

  2. Home Cooking Recipe: 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.

    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.

  3. Home Cooking Recipe: Stir-fry the onion until brown, add the mutton and stir fry.

    Stir-fry the onion until brown, add the mutton and stir fry.

  4. Home Cooking Recipe: 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.

    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.

  5. Home Cooking Recipe: 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.

    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.

  6. Home Cooking Recipe: The improved version of Tashkent grabs the rice out of the pan, delicious and healthy!

    The improved version of Tashkent grabs the rice out of the pan, delicious and healthy!


Look around:

ming taizi soup durian tofu pizza pumpkin pork margaret jujube noodles fish sponge cake bread watermelon huanren pandan enzyme red dates baby prawn dog cake lightning puff shandong shenyang whole duck contact chaoshan tofu cakes tea