Gourmet Secrets: Popularly known as pilaf or pullau, the good old rice dish is called plov in Uzbekistan
Hindustan Times |
Karen Anand Apr 28, 2018 11:08 PM IST
Plov, served after salads and appetizers, is washed down with hot green tea in Uzbekistan
I can do without most carbs at a pinch, but a hot dish of any sort of rice whether it is simple dal-bhaat, a fluffy Chinese egg fried rice or an exquisite biryani, just makes me melt. I have already waxed eloquent about risotto in this column. Now to something nearer home – the pilaf, pullau or plov as I recently discovered on a trip to Uzbekistan.
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