Uzbek pilaf

6 servings

120 minutes

The recipe is taken from the magazine "Culinary Workshop".

Energy value per serving

• Calories: 670
• Proteins: 24.6g
• Fats: 31.7g
• Carbohydrates: 73g

Ingredients

• Lamb pulp: 700 g
• Devzira rice: 500 g
• Vegetable oil: 250 ml
• Carrot: 3 pc
• Onion: 3 head
• Garlic: 1 head
• Chili pepper: 1 pc
• Spices for pilaf: 1 tbsp
• Salt: to taste

Cooking steps

1. Wash the lamb, cut it into pieces, and fry in heated oil for 10 minutes, stirring.

   Required ingredients:

   • Lamb pulp: 700 g
   • Vegetable oil: 250 ml

2. Peel the onion and carrot.

3. Slice the onion into half rings and cut the carrot into sticks.

4. Add onion to the meat, cook while stirring for 7 minutes.

   Required ingredients:

   • Onion: 3 heads

5. Add spices and salt. Consider the salt when adding rice.

   Required ingredients:

   • Spices for pilaf: 1 tablespoon
   • Salt:  to taste

6. Place the washed head of garlic on top and 1 whole chili pepper (the pepper can be omitted).

   Required ingredients:

   • Garlic: 1 head
   • Chili pepper: 1 piece

7. Place a layer of carrots on the meat, do not mix.

   Required ingredients:

   • Carrot: 3 pieces

8. Pour water 1 cm above the carrot level, bring to a boil, reduce heat, and cover with a lid.

9. Cook for 1.5–2 hours, adding water.

10. Rinse the rice and place it on top of the meat, pour water 1 cm above the rice level.

    Required ingredients:

    • Devzira rice: 500 g

11. Cook without a lid for 10 minutes, then cover and simmer for another 20 minutes.

12. Turn off the heat, fluff the rice with a fork, cover, and let it sit for 10 minutes.