Pilaf with lamb

6 servings

60 minutes

Lamb pilaf is a soulful Uzbek dish infused with the aroma of spices and traditions. Its roots go back centuries when caravans crossed the Silk Road, and pilaf served as nourishing food for travelers. The rich flavor of juicy lamb combined with golden rice soaked in the scents of cumin and garlic creates a harmony of taste. Carrots add a light sweetness while spices provide zest. Pilaf is not just food; it symbolizes hospitality and is a must-have dish at large celebrations and family gatherings. It is delightful both fresh and the next day when the flavors deepen even more. This pilaf will adorn any table, bringing a sense of coziness and home warmth.

Energy value per serving

• Calories: 429.8
• Proteins: 23.5g
• Fats: 22.8g
• Carbohydrates: 34.2g

Ingredients

• Lamb ribs: 700 g
• Rice: 1 glass
• Carrot: 2 pc
• Onion: 3 head
• Vegetable oil: 30 ml
• Seasoning for pilaf: to taste
• Cumin (zira): to taste
• Salt: to taste
• Garlic: 1 head

Cooking steps

1. Prepare the ingredients.

2. Cut the lamb ribs into medium-sized pieces.

   Required ingredients:

   • Lamb ribs: 700 g

3. Cut 2 large carrots into big cubes.

   Required ingredients:

   • Carrot: 2 pieces

4. Chop 3 onions.

   Required ingredients:

   • Onion: 3 heads

5. Quickly fry the lamb on both sides in hot oil over high heat.

   Required ingredients:

   • Lamb ribs: 700 g
   • Vegetable oil: 30 ml

6. Add chopped onion to the meat. Mix well.

   Required ingredients:

   • Onion: 3 heads

7. Then add the carrots. Reduce the heat and sauté the vegetables with the meat for 5-7 minutes, stirring occasionally.

   Required ingredients:

   • Carrot: 2 pieces

8. Add 1 teaspoon of seasoning for pilaf.

   Required ingredients:

   • Seasoning for pilaf:  to taste

9. To salt.

   Required ingredients:

   • Salt:  to taste

10. Add cumin (zira). Mix the meat with the spices and fry for another 1-2 minutes.

    Required ingredients:

    • Cumin (zira):  to taste

11. Pour 1 cup of hot boiled water into the pan, cover, and simmer on low heat for 30 minutes.

    Required ingredients:

    • Rice: 1 glass

12. Rinse the rice several times (until the water is clear). Spread and level the rinsed grains on top of the meat (do not mix!).

13. Carefully pour in 2 cups of hot boiled water. The water should cover the rice layer by 1–1.5 cm. Cook on low heat without a lid until the liquid evaporates and the rice is ready.

    Required ingredients:

    • Rice: 1 glass

14. Clean several cloves of garlic.

    Required ingredients:

    • Garlic: 1 head

15. While the water is not completely evaporated, 7-10 minutes before the pilaf is ready, distribute the garlic cloves, sinking them in different places on the surface of the rice.

    Required ingredients:

    • Garlic: 1 head

16. Once the rice is ready, gently mix the pilaf. The dish is ready to serve.