The "king" of Uzbek pilaf is our traditional Afghan food Going deep into the ancient philosophies of this traditional food, fortunately it has its own characteristics, especially in the cold season of pure natural oil of sesame and mutton. For olive frying, they mix it with ordinary oil and make it, but this food is four seasons and is not specific to one season, and it is spread in all parts of Afghanistan provinces. It has its own promotions in Central Asia and Europe, of course, we have several types of pilaf, each of which I can mention the name of:
- Qaboli Pilaf
- Shult Pilaf
- Qour-Dagh Pilaf
- Qaq Pilaf
- Landi Ploo
- Chicken pilaf
- Mice pilaf
- Kala Pilaf
- Rolls of rice
- Mung bean
- Whole rice
Of course, the way each is prepared in its own traditional style is different, even the variety of delicious tastes is different.
In this Post, I want to be Specific about Unbek Pilaf, So let's get started!
How to prepare?
Necessary materials
Mutton or beef
Ordinary cedar oil, whatever you like
Onion, salt, cardamom, cumin, turmeric slices, raisins, sugar and rice
The rice should be warmed with warm water for two to six hours
Preparation method
Put onion and meat in red oil, then a teaspoon of cardamom and cumin.
Later, we heat the boiling water to soften our meat. When it softens its meat by 90%, we add the yellow slices and raisins. We cook for 5 minutes. We leave it for half an hour to an hour and it shall be ready for Eat,
Note: Fortunately, the pictures of every types of food that are posted to the Foodie Bee Hive community from my personal account are related to me and are my family cooking.