The video is a cooking tutorial where the host prepares a traditional Uzbek-style pilaf dish. The ingredients used include 2 kilograms of carrots, 1 kilogram of onions, 3 heads of young garlic, 2 hot peppers, boneless beef, salt, pepper, sunflower oil, turmeric, and barberry. The host explains that the key to making a good pilaf is to cut the ingredients correctly and to cook the dish over low heat for a long period.
The host starts by cutting the carrots into thin strips, then cuts the onions into half rings. The meat is cut into small pieces, and the host explains that it's best to use beef for pilaf. The host then heats oil in a large cauldron and adds the onions, meat, carrots, and spices. The mixture is cooked over low heat for about an hour, then the rice is added and cooked for another 20-30 minutes.
Once the pilaf is cooked, the host mixes it well and serves it with a salad. The host explains that the most important thing is to use high-quality ingredients and to cook the dish with love. The video ends with the host inviting viewers to try the recipe and to share their own experiences with pilaf.
Overall, the video is a detailed tutorial on how to make a traditional Uzbek-style pilaf dish, with a focus on using high-quality ingredients and cooking the dish with love.
Here are the key facts from the text:
1. The recipe being demonstrated is for pilaf.
2. The ingredients needed for the recipe include 2 kg of carrots, 1 kg of onions, 3 heads of young garlic, 2 hot peppers, boneless beef, salt, pepper, sunflower oil, turmeric, and barberry.
3. The rice used in the recipe is basmati rice.
4. The rice is soaked and washed before being added to the pilaf.
5. The pilaf is cooked in a cauldron over an open flame.
6. The cauldron is heated with oil and then the onions, garlic, and peppers are added and fried.
7. The meat is then added and fried until it is browned.
8. The carrots are then added and fried for 5-10 minutes.
9. Turmeric and barberry are added to the pilaf for flavor.
10. The pilaf is cooked for 1 hour on low heat with the damper closed.
11. After 20-30 minutes, the pilaf is ready to be served.
12. The pilaf is mixed well and served with a salad.
13. The recipe serves a large group of people.
14. The host of the video recommends using beef or chicken to make the pilaf, but prefers beef.
15. The host has made this recipe multiple times before and recommends it to their audience.