Asakada " Cho'ntak" choyxona

Hi! What's up! After one day we will continue our travel around Andijan. I think my this post will be interesting for our boys. Girls! Don't be upset! I have necessery advices for you also. Today we will go to "Cho'ntak" in Asaka, Andijan. I hope you heard about it in Ozodbek Nazarbekov's song: " Asakada Chòntak choyxona, Oshlashadi anjanchasiga". 😊 Let me begin to introduce it.
"Cho'ntak" is located im the center of Asaka city, it was built in the 19th century, it is mentioned in the works of historian Avaz Muhammad Attor's " Tarixi jahonnoma" and " Tarixi Xoqand" located in the courtyard of Choyhana Khudoyarkhan, it is a beautiful place where you can enjoy an Andijan rice palov.

This place is famous with its palov. Foreigners come there to eat Andijan palov too.  The Andijan palov is mainly a hot dish since it is mainly made with roasted meat and butter.  Unfortunately, I really want to go there I can't go. So my friend who lives near there gave me some information about the secrets of cooking palov there. I am sharing these secrets for girls! 

Ingredients: devzira rice, lamb, onion, carrots, mint, pepper and garlic onion.

 1. After heating boiler, put lamb butter into it.

2. Melt it with average fever and make jizzia.

3. The golden jizzia is enthused to eat.

4. The time it takes for the onion to boil.

5. Now turn to meat.

6. The carrots are fried until they crush and their brittleness disappear.

7. It is time to put water into it.

8. The pocess of boiling hot flame.

9. Reduce the fire in the oven and puts rice into it. This is a very responsible bloc and you have to feel how much water the rice is cooked.

10. The rice is closed on a puddle.

11. The rice is well mixed.

Palov is ready. Take the palov🤗🤗🤗