How 350 Kilogram Batches Of Plov Rice Pilaf Are Cooked Daily In Uzbekistan | Big Batches

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil offers health benefits while sunflower oil is cost-effective.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: no fruits

Fresh fruits can add flavor without the added sugar of dried.

chickpeas

🥗Healthier: lentils

💰Cheaper: peas

Lentils provide protein and are often more affordable than chickpeas.

The night before, peel and cut 100 kilograms of carrots and place them into large buckets.

In the morning, cut 100 kilograms of mutton and beef, then tie the chunks of meat together to ensure tenderness during cooking.

Preheat a large cast-iron cauldron called a qozon and fill it with 40 liters of sunflower oil.

Once the oil is warm, slide the chunks of beef and mutton into the center of the qozon and cook until golden brown.

After the meat has browned, lift and dump 100 kilograms of cut carrots into the center along with onions to create the base known as zirvak.

Add soft raisins, garbanzo beans, dried barberries, and water to the mixture.

After about 30 minutes, add 100 kilograms of local long-grain rice and cover with large metal plates to help steam the rice.

Once the rice is done, remove the steaming plates and fluff the rice into the mix.

Cooking Techniques

Equipment Needed

Spice Level: