Pilaf in Uzbek and variations
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As a child I was the babysitter-the Uzbek, who taught my mother to cook rice. In turn, my mom told me the recipe which I want to share. This is a classic recipe of Uzbek pilaf do. The staff gave me the cauldron at 8 liters, and now the pilaf I cooked not only at home but also at the campfire at the cottage. It turns out perfect anyway.
Ingredients for Pilaf in Uzbek and variations
- Figure
- Vegetable oil - 2/3 of the stack.
- Black pepper
- Salt
- Carrots - 4 PCs
- Onion - 4 PCs
- Meat - 800 g
- Barberry - 2 tbsp
- Zira - 2 tbsp
- Ketchup - 2-3 tbsp