Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, traditional samarkand polow. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Samarkand, also known as Samarqand and Markanda, is a city in southeastern Uzbekistan and one of the oldest continuously inhabited cities in Central Asia. Find what to do today, this weekend. Samarkand: night view of Registan madrasah.
Traditional Samarkand Polow is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Traditional Samarkand Polow is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook traditional samarkand polow using 10 ingredients and 22 steps. Here is how you cook that.
The ingredients needed to make Traditional Samarkand Polow:
- Prepare 2 cups rice
- Take 300 g diced lamb meat
- Make ready 2 large orange, yellow or white carrots, cut into thick matchsticks
- Take 1 large onion, cut into wedges
- Prepare 2-3 garlic cloves, unpeeled
- Prepare 4 hard boiled quail’s eggs
- Prepare 3 tbsp Ghee or butter (you can use sunflower as well)
- Make ready 1 tsp cumin powder
- Take 1/2 tsp chilli powder
- Take to taste Salt
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Steps to make Traditional Samarkand Polow:
- Cook the rice with garlic cloves and set aside.
- Heat the Ghee in a pan, add meat and brown the lamb over a medium heat, then add cumin powder and stirring for a minute. Remove it to a pot, add water and let the meat cook until is tender.
- Meanwhile, heat the oil in a pan. Add chopped onion. Stirring occasionally until softened, remove from the pan.
- Add carrots and fry until is tender.
- Once meat is cooked, add all fried ingredients to the meat, seasoning with salt and chilli powder, Then add rice and gently mix all together. - Serve the rice in a plate and circle the hard boiled quail’s eggs around the rice.
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