{"id":66726,"date":"2026-10-01T17:43:02","date_gmt":"2026-10-01T14:43:02","guid":{"rendered":"https:\/\/retsept.food\/?p=66726"},"modified":"2026-10-01T17:43:15","modified_gmt":"2026-10-01T14:43:15","slug":"plov-kotoryi-vsegda-polychaetsia-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=66726","title":{"rendered":"Har doim chiqadigan palov — tayyorlash retsepti"},"content":{"rendered":"

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

<\/p>\n

Ko’pchilik palov tayyorlashdan qo’rqadi — ba’zida u bo’tqaga o’xshab qoladi, ba’zida quruq, ba’zida juda suvli bo’ladi. Bundan tashqari, o’zbek oshxonasi gurular\u0131 bu haqda uzoq, chiroyli va ko’plab cheklovlar bilan gapirishni yaxshi ko’radilar. Palov tayyorlash kosmik kemani boshqarishdan qiyinroqdek tuyuladi. Aslida unday emas! Palov — bu oddiy taom. Va palov oson va sodda tayyorlanadi! Hech qanday keraksiz narsalarsiz va qiyinchiliklarsiz!<\/p>\n

Mahsulotlar <\/p>\n

<\/b> Go’sht (tovuq, qo’y go’shti va h.k.) — 1 kg<\/p>\n

Guruch (uzun donli bug’langan yoki boshqa guruch) — 1 kg<\/p>\n

Sabzi — 1 kg<\/p>\n

Piyoz — 4 dona<\/p>\n

Sarimsoq — 2 bosh<\/p>\n

Yangi achchiq qalampir — 2 dona<\/p>\n

Zira yoki boshqa ziravorlar — ta’bga ko’ra<\/p>\n

Tuz — ta’bga ko’ra<\/p>\n

O’simlik moyi — 250-300 ml<\/p>\n<\/p>\n

Bosqichma-bosqich foto retsept <\/p>\n

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

Palov uchun barcha mahsulotlarni tayyorlaymiz. Go’shtni bo’laklarga kesamiz.<\/p>\n

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

Piyozni kubik shaklida, sabzini esa yetarlicha yirik tayoqchalar shaklida kesamiz.<\/p>\n

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

Qizdirilgan qozonda o’simlik moyida piyozni biroz qovuramiz.<\/p>\n

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

Go’shtni qo’shamiz, deyarli tayyor bo’lguncha qovuramiz.<\/p>\n

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

Sabzini solamiz, qovuramiz. Tuzlaymiz, ziravorlar qo’shamiz.<\/p>\n

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

Guruchni yaxshilab yuvamiz, qozonga solamiz, aralashtiramiz va guruchni 2-2,5 sm qoplab turishi uchun qaynoq suv quyamiz. Suvni kamroq quygan ma’qul. Agar tayyorlash jarayonida suv kam bo’lib qolsa, bemalol qo’shish mumkin. Ammo suv ko’p bo’lsa, guruch kafolatli ravishda haddan tashqari yumshab ketadi.<\/p>\n

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

Qopqoqni yopmasdan qaynashga keltiramiz. Tuzini tatib ko’ramiz va kerak bo’lsa tuz qo’shamiz.<\/p>\n

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

Qaynashi bilanoq, ustki qobig’idan tozalangan butun sarimsoq boshlarini va achchiq qalampir donalarini qo’shamiz. Olovni eng pastga tushiramiz, qopqoqni yopamiz va palovni taxminan 20 daqiqaga qoldiramiz. 20 daqiqadan so’ng tekshiring: agar guruch hali xom bo’lsa-yu, suv tugagan bo’lsa — ozgina issiq suv quying va yana qopqoqni yoping. Tayyor guruch haddan tashqari yumshoq bo’lmasligi kerak.<\/p>\n

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

Olovni o’chiramiz va palovni 15-20 daqiqa dam oldiramiz.<\/p>\n

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

An’anaviy ravishda o’zbek paloviga Achuchuk salati (Achik-Chuchuk yoki boshqacha Shakarob) tayyorlanadi. Uni tayyorlash juda oson: pomidor va piyozni to’g’raymiz, tuz va qora murch qo’shamiz. Bu salatga moy qo’shilmaydi.<\/p>\n

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

Palov tayyor! 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. Ko’pchilik palov tayyorlashdan qo’rqadi — ba’zida u bo’tqaga o’xshab qoladi, ba’zida quruq, ba’zida juda suvli bo’ladi. Bundan tashqari, o’zbek oshxonasi gurular\u0131 bu haqda uzoq, chiroyli va ko’plab cheklovlar bilan gapirishni yaxshi ko’radilar. Palov tayyorlash kosmik kemani boshqarishdan qiyinroqdek tuyuladi. Aslida unday emas! Palov — bu oddiy […]<\/p>\n","protected":false},"author":1,"featured_media":66727,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[140],"tags":[],"class_list":["post-66726","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ikkinchi-taomlar"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/66726","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=66726"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/66726\/revisions"}],"predecessor-version":[{"id":67229,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/66726\/revisions\/67229"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/66727"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=66726"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=66726"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=66726"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}