[SUB] 실패 없는 우즈벡 어쉬(플로브) 만드는 법｜레스토랑 비법 공개｜Oshni Oson Usulda Tayyorlash｜Restoran Sirlari

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and cheaper than dried chickpeas.

raisins

🥗Healthier: dried apricots

💰Cheaper: sultanas

Dried apricots provide a similar sweetness with fewer calories.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil offers healthier fats, while sunflower oil is often cheaper.

Wash 300g of basmati rice thoroughly and soak it in water.

Chop the carrot, onion, and meat.

In a coated pot, heat 50g of cooking oil and sauté the onion until it turns brown.

Add the meat and cook until the onion sticks to the meat and turns dark brown, adding 1/2 tablespoon of salt for seasoning.

Add the carrot and sauté until it softens.

Using a cup, add water 3.5 to 4 times the amount of rice. Add 1 teaspoon of cumin and 1/2 teaspoon of Chinese salt, then boil on high heat for 25 to 30 minutes.

Taste the broth and add more salt if it seems a bit salty. Drain the rice and add it to the pot.

Adjust the water level so that it just covers the rice, cover with a lid, and cook on medium heat for 15 minutes.

If there is too much water, remove some; if there is too little, add hot water; if very low, add hot water mixed with a bit of salt.

After 15 minutes, check if the rice in the center is cooked. If it is fully or nearly cooked, gather the rice into a mound shape in the center, make several holes with chopsticks, cover with a plate, and let it steam on low heat for 5 to 10 minutes.

If the rice is too hard and there is little water left, add 2-3 ladles of the reserved broth or hot water, gather the rice into a mound again, make holes, cover with a plate, and cook on low heat for another 15 to 20 minutes.

Mix well and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary