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@phukiencongnghe39: Trả lời @👉🅰️nh🌀Gió 9️⃣1️⃣♦️♦️🇻🇳 định vị alphakeep lưu lịch sử di chuyển dùng cho androi và ip #dinhvichongtrom #luulichsuhanhtrinh #alphakeep #dinhvixemay

PHỤ KIỆN CÔNG NGHỆ
PHỤ KIỆN CÔNG NGHỆ
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Thursday 22 October 2026 16:06:36 GMT
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RICE FROM AROUND THE WORLD 🌍 I’m on a mission to find the world’s best rice dish. This is part 17 and today we’re taking a trip to Uzbekistan to make some Plov. This a traditional rice dish which is very popular among Central Asia. It’s a hearty, one pot rice dish featuring meat, rice and aromatics. Traditionally in a large pot over fire, I’m sharing with you a stove top friendly version. Full recipe below :) (4) 1 kg lamb cut into large chunks 2 tbsp lamb fat (ghee as a replacement) 3 brown onions sliced 1 1/2 tbsp cumin seeds 4 carrots peeled and sliced 750ml lamb stock 200g cooked chickpeas 75g raisins 1 cup Golden sella basmati rice washed 2 tbsp ground cumin Salt & black pepper to taste (1) Start by seasoning your lamb with a generous amount of salt, then set aside. Heat up a large pot on a medium high heat, then add your lamb fat. Once you start to see smoke, add the lamb pieces and brown well on each side. Now add your onions and cumin seeds, reduce the heat and cook for 5 minutes on a medium heat. (2) Now add the carrots to the pot, by layering ontop of the meat and onions, without stirring. Reduce the heat to low, then simmer for 1 hour. Place your washed rice in a large bowl, then cover with cold water and soak for 1 hour. 
(3) Remove the lid, sprinkle over the chickpeas & raisins, cover and cook for a further 20 minutes. Now rinse the rice, and layer over the carrots, remember, no stirring. Now use a hole slotted spoon, pour over some hot water, until the liquid is 1cm above the rice layer. Cover and simmer on a low heat for 12 minutes. (4) Remove the lid, poke 5 holes in the rice, cover and turn off the heat, then allow to steam for 25 minutes. Remove the lid, add the ground cumin, salt and black pepper, then fluff up just rice, without touching the carrots or lamb. Shape into a pyramid and steam for a further 15 minutes. If there is still some liquid at the bottom, just leave on a low heat, lid uncovered for a further 15 minutes to evaporate. Serve with some salad and enjoy !
RICE FROM AROUND THE WORLD 🌍 I’m on a mission to find the world’s best rice dish. This is part 17 and today we’re taking a trip to Uzbekistan to make some Plov. This a traditional rice dish which is very popular among Central Asia. It’s a hearty, one pot rice dish featuring meat, rice and aromatics. Traditionally in a large pot over fire, I’m sharing with you a stove top friendly version. Full recipe below :) (4) 1 kg lamb cut into large chunks 2 tbsp lamb fat (ghee as a replacement) 3 brown onions sliced 1 1/2 tbsp cumin seeds 4 carrots peeled and sliced 750ml lamb stock 200g cooked chickpeas 75g raisins 1 cup Golden sella basmati rice washed 2 tbsp ground cumin Salt & black pepper to taste (1) Start by seasoning your lamb with a generous amount of salt, then set aside. Heat up a large pot on a medium high heat, then add your lamb fat. Once you start to see smoke, add the lamb pieces and brown well on each side. Now add your onions and cumin seeds, reduce the heat and cook for 5 minutes on a medium heat. (2) Now add the carrots to the pot, by layering ontop of the meat and onions, without stirring. Reduce the heat to low, then simmer for 1 hour. Place your washed rice in a large bowl, then cover with cold water and soak for 1 hour. 
(3) Remove the lid, sprinkle over the chickpeas & raisins, cover and cook for a further 20 minutes. Now rinse the rice, and layer over the carrots, remember, no stirring. Now use a hole slotted spoon, pour over some hot water, until the liquid is 1cm above the rice layer. Cover and simmer on a low heat for 12 minutes. (4) Remove the lid, poke 5 holes in the rice, cover and turn off the heat, then allow to steam for 25 minutes. Remove the lid, add the ground cumin, salt and black pepper, then fluff up just rice, without touching the carrots or lamb. Shape into a pyramid and steam for a further 15 minutes. If there is still some liquid at the bottom, just leave on a low heat, lid uncovered for a further 15 minutes to evaporate. Serve with some salad and enjoy !
kalian ada yang sama kayak gini juga nggak? #abayalebaran #koreanstyle #liveabaya
kalian ada yang sama kayak gini juga nggak? #abayalebaran #koreanstyle #liveabaya
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Biar makin pede pamer keti, jangan skip eksfoliasi! Rutin rawat pakai toner Glycolic Acid biar keti terasa lebih halus 💗 #brighty #tonereksfoliasi #tonerbadan #eksfoliasibadan #glycolicacid

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