Kovurma Palov

From Recidemia
Jump to: navigation, search


Ferghana pilaf



  1. Heat oil until white smoke appears.
  2. Add sliced onions and sear in oil until reddish-brown.
  3. Cut meat in pieces and saute with onions.
  4. After a few minutes put in carrot strips and cook until golden.
  5. Add water, salt, spices and stew for 20 – 25 minutes.
  6. Add rice and more water, just 1 – 1.5 cm above surface of rice.
  7. Cook uncovered until water evaporates.
  8. Cover and cook on low heat 20 – 25 minutes.