Step 1
Prepare the products. Cut the carrots with a long straw 5x5 mm thick, chop the onion into thin half rings, cut the meat into large pieces (1 kg divided into 5-6 pieces). Step 2
In a pan, heat the oil well. Step 3
When the oil is hot enough in it, you need to fry the pieces of meat until golden brown.
Then add the onion and also fry with the meat until it turns golden. Step 4
Add chopped carrots to the onion and meat, fry until soft, stirring gently so that nothing burns. Step 5
Pour vegetables and meat with one liter of hot water, add 2 tablespoons of salt. Add soaked chickpeas and 2 heads of garlic. Stir, let it boil, then reduce heat and allow to boil for 40-50 minutes with the lid closed. Step 6
Rinse the rice and soak it in cold water for 20 minutes. Step 7
When the vegetables and the flesh are ready, lay the rice on the surface, flatten. Add hot water so that it covers the rice to a thickness of 1-2 centimeters. Increase the fire, wait until all the water boils, and then reduce the fire to a minimum.
To collect rice with a slotted spoon in a knoll, in the formed hill with a knife, make 5-6 holes to the bottom of the cauldron. Cover the cauldron lid tightly and leave for 20 minutes. Step 8
After 20 minutes, remove the plov from the heat, mix and leave for another 10 minutes, covering it with a lid. Then get the meat, cut it into portions.
Plov to shift to a plates, put pieces of meat on top. Serve with fresh salad and hot tea.
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Lazgi dance is on the list of UNESCO intangible cultural heritage of mankind.
Music: Lazgi
Dance: Dilnoza Artikova
Text: Hulkar Abdullaeva
#uzbekistan #traveltouzbekistan #travel #travel #travelling #traveldance #tour #tourism #tourism #touroperator #touragency #touragent #travelcompany #reisen #reise #tanzen #deutschland
