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Kovurma Palov

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Description Edit

Ferghana pilaf

Ingredients Edit

Directions Edit

  1. Heat oil until white smoke appears.
  2. Add sliced onions and sear in oil until reddish-brown.
  3. Cut meat in pieces and saute with onions.
  4. After a few minutes put in carrot strips and cook until golden.
  5. Add water, salt, spices and stew for 20 – 25 minutes.
  6. Add rice and more water, just 1 – 1.5 cm above surface of rice.
  7. Cook uncovered until water evaporates.
  8. Cover and cook on low heat 20 – 25 minutes.

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