{"id":63619,"date":"2026-08-15T05:55:47","date_gmt":"2026-08-15T02:55:47","guid":{"rendered":"https:\/\/retsept.food\/?p=63619"},"modified":"2026-08-15T05:56:02","modified_gmt":"2026-08-15T02:56:02","slug":"plov-po-kazahski-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=63619","title":{"rendered":"Qo’y go’shti bilan qozon palov — retsept tayyorlash"},"content":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz.<\/p>\n

<\/p>\n

3<\/b> porsiya<\/i>50<\/b> daqiqa (sizning 25<\/b> daqiqa) <\/i><\/p>\n

Qo’y go’shti bilan qozon palovning bir o’ziga xos xususiyati bor — unda, klassik ingredientlar, masalan, guruch va go’shtdan tashqari, quritilgan olma va\/yoki o’rik qo’shiladi, o’rik o’rniga quruq o’rikdan foydalanish mumkin. Palov juda mazali, yorqin, bo’lak-bo’lak va xushbo’y chiqadi.<\/p>\n

Mahsulotlar <\/b>(3 porsiya uchun)<\/p>\n

Qo’y go’shti — 400 g<\/p>\n

Guruch basmati — 240 g<\/p>\n

O’simlik moyi — 50 ml<\/p>\n

Piyoz — 1 dona<\/p>\n

Sabzi — 1 dona<\/p>\n

Sarimsoq — 5 bo’lak<\/p>\n

Quruq o’rik — 100 g<\/p>\n

Suv — 650 ml<\/p>\n

Tuz — ta’bga ko’ra<\/p>\n

Qora murch — ta’bga ko’ra<\/p>\n

Ko’katlar — ta’bga ko’ra<\/p>\n<\/p>\n

Qadam-baqadam foto retsept<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Qo’y go’shti va quruq o’rik bilan qozon palov uchun mahsulotlarni tayyorlang.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Qozonda yoki qalin devorli tovada o’simlik moyini qizdiring. Agar imkoniyat bo’lsa, moy o’rniga qo’y yog’idan foydalaning. Katta bo’laklarga bo’lingan go’shtni qo’shing, biroz qovuring va yarim halqa shaklida to’g’ralgan piyozni qo’shing.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Go’shtni piyoz bilan 5 daqiqa qovuring, so’ng somoncha shaklida to’g’ralgan sabzini qo’shing. Tuz, murch sepib, hammasini kuchli olovda yana taxminan 5 daqiqa qovuring.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Qozonga 130 ml qaynoq suv quying, qopqog’ini yoping va go’shtni yumshaguncha dimlang.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

So’ngra guruchni soling. (Palov uchun men ko’pincha basmati guruchidan foydalanaman, undan palov bo’lak-bo’lak chiqadi. Bu turdagi guruchni oldindan namlamayman.)<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Guruchni qaynoq suv (520 ml) bilan to’kib, somoncha shaklida to’g’ralgan quruq o’rik va ezilgan sarimsoq bo’laklarini qo’shing.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Zarurat bo’lsa, tuz qo’shing. Suvni qaynatib oling.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Idishning qopqog’ini yoping va palovni minimal olovda suyuqlik to’liq singib, guruch tayyor bo’lguncha pishiring. Menda bu 25 daqiqa davom etdi.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Qo’y go’shti bilan qozon palov tayyor. Palovni issiq holda, katta to’g’ralgan ko’katlar bilan sepib xizmat qiling. Yoqimli ishtaha!<\/p>\n

Retsept manbasi<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz. 3 porsiya50 daqiqa (sizning 25 daqiqa) Qo’y go’shti bilan qozon palovning bir o’ziga xos xususiyati bor — unda, klassik ingredientlar, masalan, guruch va go’shtdan tashqari, quritilgan olma va\/yoki o’rik qo’shiladi, o’rik o’rniga quruq o’rikdan foydalanish mumkin. Palov juda mazali, yorqin, bo’lak-bo’lak va xushbo’y chiqadi. Mahsulotlar (3 […]<\/p>\n","protected":false},"author":1,"featured_media":63620,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-63619","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-qozoq_taomlari"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/63619","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=63619"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/63619\/revisions"}],"predecessor-version":[{"id":64199,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/63619\/revisions\/64199"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/63620"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=63619"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=63619"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=63619"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}