Paloo

Paloo is the Kyrgyz word for what is known as plov in Central Asian cuisine. It consists of roasted meat (usually mutton or beef) mixed with roasted shredded carrots, jiucai (garlic chives), and cooked rice in a large qazan (a cast-iron cauldron). Whole fried garlic cloves and hot peppers are used to garnish the dish.

Rice, meat, carrots, onions, and garlic are common ingredients in this traditional Kyrgyz dish. It is commonly referred to as the Kyrgyz version of plov and is typically made with beef or mutton, with the occasional addition of chicken. Traditionally, paloo is cooked over an open fire in a qazan, which is a large cast-iron cauldron.

Uzgen Paloo is made from locally grown rice from Kyrgyzstan's southern Uzgen district. The rice is fried with the other ingredients, and the dish is usually topped with shredded meat, with fried garlic and chili peppers on the side. Shirin paloo is a popular vegetarian variation that is enhanced with dried fruits like apricots, prunes, or raisins.