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Osh - Plov - Uzbek - Central-Asian Rice

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)45161.0377
Energy (kCal)720919.3367
Carbohydrates (g)364.4086
Total fats (g)58473.8632
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash the rice. Allow to soak in salted water for 30 minute You can use Thai or basmati rice. | 2. Cut the lamb shoulder into cubes. It should have some fat. Bones are optional. | 3. Slice the onions thinly and cut the carrots into strips. You should approximately equal amounts of carrots, onions, and lamb. | 4. Heat a large cast-iron or metal wok with the oil. Don't use olive oil. Sunflower oil works well. Animal fat tastes richer but is even worse for you and too heavy for many taste buds. While you can get away with any kind of pot, it does taste better if you have an appropriate seasoned instrument. | 5. Fry the onions until golden brown. | 6. Add chopped garlic and lightly brown. You can alternatively put the whole cloves into the rice when you cook the rice. | 7. Add lamb and fry until cubes are lightly browned. | 8. Add carrots, salt, pepper, all spices (adjust to your taste), and 2 cups of water. Turn down the fire, mix well, and cover for 5 min to allow carrots to soften. | 9. This completes the first step called "zirvak". You are now ready to cook the rice in the second step. Drain your rice which should have been soaking for 30 minute. | 10. Push the ingredients to the outer parts of your cooking wok/pot creating a large hole in the centre which will be filled with liquid. | 11. Carefully add your rice to the centre of the pot. Do not mix it with the rest of the ingredients. Try to fit most of it in the centre "hole". | 12. Add another 1.5 cups of water, cover the pot and allow to simmer until the rice is cooked and water has been dried up. This will take approximately 30 minute. | 13. Stir the entire mixture well and serve on a hearty plate or bowl. Top with spring onions. It goes well with a side-serving of salad, tomatoes, and bread. Naan or other type of flat bread would be best. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice 2 cups 1357.9 282.125 27.898000000000003 11.84
    lamb shoulder 600 718502.4 0.0 45124.128 58378.32
    vegetable oil 6 tablespoons 703.3919999999999 0.0 0.0 81.6
    onion 3 132.0 30.822 3.63 0.33
    carrot 4 209.92 49.0496 4.7616 1.2288
    garlic clove 4 - - - -
    red pepper flake 1 teaspoon crushed - - - -
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    coriander 1 teaspoon 0.0767 0.0122 0.0071 0.0017
    pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    salt 1 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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