Plov

Name: Plov
Total time: 10800 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 1200 g Lamb - (breast, flesh back legs or brisket with bones); 6 tablespoons Butter - . l .; 4 pcs Onion - .; 4 pcs Carrots - .; 600 g Rice -; 6 tablespoons Tomato paste sauce or puree - l . .; 2 pcs Bay leaf - .; Salt pepper , , barberry; 1200 ml Water (you may need more) -; 2 Garlic - heads

Tatiana Snezhnaya @cook_7818019

Ukraine

You can try replacing the lamb chicken or pork. It turns out very tasty, too.

Tatiana Snezhnaya @cook_7818019

Ukraine

You can try replacing the lamb chicken or pork. It turns out very tasty, too.

Saved

Ingredients

180 mins

4-serving

1200 gLamb - (breast, flesh back legs or brisket with bones)
6 tablespoonsButter - . l .
4 pcsOnion - .
4 pcsCarrots - .
600 gRice -
6 tablespoonsTomato paste sauce or puree - l . .
2 pcsBay leaf - .
Salt pepper , , barberry
1200 mlWater (you may need more) -
2Garlic - heads

Saved

Steps

180 mins

1

Lamb cut into pieces of 40 g or more. Meat and season with salt and pepper and fry in oil incandescent. Prepared meat to shift into a deep cauldron, add browned in butter and pour the tomato paste with water.
2

Bring to a boil meat and fill the washed rice. Onion peel and finely chop, carrots clean, wash and cut into strips. Onions and carrots fry in hot oil and add to the rice and meat. Add bay leaf and paste in Fig crude whole head of garlic, as well as Dried barberries. Cook plov up until all the water is absorbed rice, mix gently. Pilaf cover and put in a pre-heated oven for 45 minutes.
3

Serve hot on a common large platter with scones and vegetable salads.