This type of palov is called "Tuy palovi" because mostly it is cooked for weddings. It is rich and good looking pilaf:) Pilafs for weddings is always cooked by men, because in our tradition we held a big wedding parties for 500-1000 people, and several 100 kg of pilafs are cooked for ceremony. Usually yellow carrot is used for this pilaf, but today I find only red ones, but that is also ok:)
Ingredients:
150 ml of oil
500 gr of meat, cut in big pieces
400 gr of yellow carrots, peeled and cut in thin long strips
2 big onions, peeled and sliced
150 gr of chickpeas, soaked for at least for 8 hours, then washed well
100 gr raisins, washed
2,5 cups of long grain rice
Salt to taste
1 tbsp of ground coriander
2 tbsp of turmeric
2 garlic heads
1 tbsp of cumin seeds
Heat the oil, put in meat and fry until brown, add in onions, continue frying. When onions are pale brown, add in carrots. Fry until carrots are half cooked. Add in 600 ml of water. Add in chickpeas while water is cold, or else they will remain hard. Bring water to boil, reduce the heat, add in garlic heads and let it simmer for 50 min, then add in raisins. Continue to cook for 10 min, then add in turmeric, cumin, coriander and 1.5 tbsp of salt. Let it simmer for another 10 min. Took out garlic heads, add in rice, layer it evenly on top of carrots, then add enough water to cover the rice for 1 inch. Turn the heat on high, and let the water evaporate, don't forget to check for saltiness. Mix only top of the rice and close the lid, reduce the heat on very low. After 20 min, open the lid, and again mix only top of the rice,close the lid and then cook for another 10 min. After your rice is soft, take your pot from the heat and mix all of pilaf carefully. Serve and enjoy this heavenly tasty meal!
Yoqimli ishtaha!!!
This is the food that I missed the most!!! For such a small amount it looks so delicious!!!
ReplyDeleteMalika, thank you for the taking your time and explaining how to cook pilafs step by step. Two questions: can you tell what kind of oil you are using and what kind of basmati rice? (I am in the US and there are so many kinds of both oil and rice). Thanks!
ReplyDeleteYou' re mostly welcome dear. I usually use sunflower or corn oil. However the original recipe uses lambs tail fat:) but i use vegetable oil to make it healthier. For the rice, you can choose any long grain rice, you can find basmati rice in indian shops, but it has a little special flavor. Avoid using brown rice for this pilaf.
ReplyDeleteThank you so much i love this Uzbek dish is absolute delicious.
ReplyDeleteThank you dear for your appreciation!
DeleteHi Malika!
ReplyDeleteYou have a very nice blog here! Id like to make this dish but 2 TBSP turmeric seems like too much.Is is correct? Thanks
Wzorin thank ypu so much for the useful comment! Yes 2 tbsp are right but the amount of turmeric on the spoon should be flat without the topping. And yes I guess tablespoons can be different too:) If you don't like the taste of too much turmeric you can always put just one tbsp, it really depends on your preference.
DeleteWzorin thank ypu so much for the useful comment! Yes 2 tbsp are right but the amount of turmeric on the spoon should be flat without the topping. And yes I guess tablespoons can be different too:) If you don't like the taste of too much turmeric you can always put just one tbsp, it really depends on your preference.
DeleteThanks for your reply! I really appreciate it....
DeleteThank you for this recipe. I never managed to get it from my mother but reading your recipe, this is exactly the same.
ReplyDeleteI made this last night, I liked it very much. only thing I did differently was using ground cummin instead of seeds. Do you think this would make much difference?
ReplyDeleteFor sure you can replace ground cumin with seeds. It all depends to your taste. The flavor of the dish will not be affected)
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