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Uzbek pilaf is known all over the world. And although in the originally traditional recipe, it is noted that the dish is prepared only from lamb in fat tail fat, today even in Uzbekistan do not mind experimenting and using other types of meat, for example, pork, in cooking. Uzbek pilaf with pork - general principles of cooking In order to get Uzbek pilaf, rather than rice porridge with vegetables and meat, you should follow some general principles of cooking: • Choose the right kind of rice: any non-sticky, best suited “Devzira”, steamed, regular round-grain or long-grain rice is better not to use. Read More
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