Plov on Ferganski
To warm up oil to a white smoke. The onions chopped by rings to fry to ruddy colour. To put in a copper slices of meat and to fry together with onions. Then to add the carrots cut by straws, a few to salt and fry it to zolotisto-brown colour, then to pour half of necessary quantity of water and to allow to begin to boil slowly. To put spices and pepper. Washed out 3 – 4 times rice to fall asleep in a copper an equal layer and to pour waters so much that it has covered rice on 1 – 1,5 see As soon as water will evaporate, rice to collect to the middle a hill. Time for soar 20 – 25 minutes The Fergana way of preparation plov – the most known and popular. So prepare ïëîâ not only in Fergana valley, but also in Kashkadarinskii, Surkhan-Darya, Tashkent and other areas of republic. This ïëîâ has the sated brown colour. Red ground pepper gives ïëîâó a sharpness, it adds in ïëîâ the population of Fergana valley and the Tashkent area. Rice – 1kg, meat – 500g, oil – 350g, carrots – 1kg, onions – 4 heads,zira, red ground pepper, salt.