Cook plov, Part 1
Let’s cook an Uzbek plov.
What is plov? Classical Uzbek plov is the dish that contains crumbly rice, meat, carrot, onion and spices. Also it is very ancient tradition, a bit of magic and a lot of calories. And a lot of flavor and taste that will force you forget about any that stupid calories that you eaten.
A bit of theory for begins. What do we need?
1. A cauldron (kazan). The best choice is an iron thick-walled kazan that has hemisphere or near shape. Minimal value is 3 liters, but 5 liters will be better.
2. Rice. Rice must be medium-starched. Choose rounded-seeds rice with semitransparent seeds. White seeds are not that you needs.
3. Spices. Classical spices mix for a plov consist of jeera seeds, coriander seeds and barberry or sour raisins.
4. Meat. We need a beef or a lamb.
5. Carrot.
6. Onion.
7. Vegetable oil. The best choice is cotton-seeds oil. If you haven’t it, you can use sunflower-seeds oil.
8. About two hours of free time.
9. A good story for your neighbors that will ask you about amazing flavor wafting from your kitchen.