Uzbek plov

 

"Uzbek plov" : It is known as the king of all other rice recipes because of its taste and beauty in plate. It is the national recipe of Uzbekistan. In ancient time it was just cooked at places for royal dinners while business class ate it once a week, while common man on very special event or just on vacation. It is believed that it was first cooked by Persian Scholar "Abu Ali Abin-e-Sina" in 10 century at Iran.
In its cooking procedure available ground meat is fried until get reddish brown color in oil then thin sliced onion is added to meat and again roast until onion become golden brown. long sliced carrot is then added now some spices like salt, powder red chili, seeds of black pepper, dry grapes, dry coriander added and stirred then cold water is added, On the top or rice some garlic along with root are fixed and then let to cook on low heat for 2 hours later washed good quality rice is added to the top of already cooking ingredients again water is added cooked on small fire until all water evaporate. Uzbek plov is served along with Uzbek green tea and vegetables pickled.
This recipe is popular all over the world and known as the beauty of Uzbek restaurant. Just like Uzbekistan it is everyday part of  central Asian states and some parts of Russian's cuisine.