How to Make Perfect Traditional Samarkand Polow

How to Make Perfect Traditional Samarkand Polow Delicious, fresh and tasty.

Traditional Samarkand Polow. 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.

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The Uzbek national entrée made with short grain rice topped with a succulent blend of slow roasted lamb and beef, complemented with savory steamed carrots, chickpeas, raisins.

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You can have Traditional Samarkand Polow using 10 ingredients and 22 steps. Here is how you cook it.

Ingredients of Traditional Samarkand Polow

1. It’s 2 cups of rice.

2. It’s 300 g of diced lamb meat.

3. It’s 2 of large orange, yellow or white carrots, cut into thick matchsticks.

4. It’s 1 of large onion, cut into wedges.

5. It’s 2-3 of garlic cloves, unpeeled.

6. It’s 4 of hard boiled quail’s eggs.

7. You need 3 tbsp of Ghee or butter (you can use sunflower as well).

8. Prepare 1 tsp of cumin powder.

9. It’s 1/2 tsp of chilli powder.

10. You need to taste of Salt.

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Traditional Samarkand Polow step by step

1. Cook the rice with garlic cloves and set aside..

2. 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..

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4. Meanwhile, heat the oil in a pan. Add chopped onion. Stirring occasionally until softened, remove from the pan..

5. Add carrots and fry until is tender..

6. 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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