It is one our national dishes that pretty much every Central Asian people love.
Paloo (Kyrgyz: палоо) is the Kyrgyz version of what is generally referred to as plov in Central Asian cuisine. It consists of pieces of meat (generally mutton or beef, but sometimes chicken) fried in a large qazan (a cast-iron cauldron) and mixed with fried shredded carrots and cooked rice. The dish is garnished with whole fried garlic cloves and hot red peppers. Uzgen paloo is made with locally grown rice from the southern Uzgen District of Kyrgyzstan. Shirin paloo, a close relative of shirin plov in Azerbaijani cuisine, is a vegetarian dish in which meat is replaced with dried fruits, such as prunes, apricots, and raisins.
Paloo is the Kyrgyzified form of the Persian word polow or polo, related in etymology to pilaf. In Russian the dish is called plov (Russian: плов), in Turkic languages ash, and in Tajik osh.