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-# Pilaf
-
-Popular central asian and middle eastern dish.
-High in nutrition, designed to be prepared and eaten communally.
-
-## Ingredients
-
-- 150ml cooking oil
-- 1kg long grain [rice](rice.html)
-- 1.5kg meat (lamb or any other kind of meat)
-- 500g onions
-- 500g carrots
-- 2 tbsp salt
-- 5 cloves of garlic
-- raisins, cardamom, paprika, coriander, cinnamon, cumin, turmeric (all optional)
-
-## Directions
-
-1. Put the cooking oil in a cauldron and heat it until the oil is boiling, add a head of onion until it is black, then throw it out.
-2. Throw coarsely chopped meat into the cauldron and let it boil until it's golden brown, then add a pinch of salt.
-3. Add the chopped onions, then wait 2 minutes and add the sliced carrots, boil for another 2 minutes.
-4. Add 500 ml of water diluted with tomato paste, boil for 5 minutes.
-5. Rinse the rice and put it into the cauldron but do not mix.
-6. Add another 500 ml of water diluted with tomato paste and wait until it is boiling.
-7. Reduce the heat to minimum, then add two table spoons of salt.
-8. Close the cauldron and leave it on low heat for 1.5-2 hours.
-9. 1 hour before it is ready(or when you can't see water above the rice), add the garlic.
-10. You can now turn over the rice if it is undercooked and add some raisins.
-11. Keep boiling until all water is evaporated.
-
-## Contribution
-
-- Roman Mirzayev
-
-;tags: uzbek rice lamb