Home-style pilaf
6 servings
60 minutes
Homemade pilaf is a heartfelt dish of Uzbek cuisine infused with the warmth of family traditions. Its history dates back centuries when caravan drivers in Central Asia prepared a hearty and aromatic meal to nourish and strengthen the body after long journeys. It features tender meat, golden onions, and sweet carrots that create a rich and deep flavor when combined with fragrant cumin, barberry, and turmeric. The rice absorbs the spicy juices, becoming fluffy and melting in the mouth. The uniqueness of pilaf lies in its versatility: it is suitable for both celebrations and cozy family dinners. Served hot with garlic to enhance its aroma, it brings loved ones together at the table, creating an atmosphere of warmth and comfort.
1
Cut the onion into strips. Cut the meat into small pieces (cubes). Cut the carrot into strips.
- Onion: 500 g
- Meat: 1.5 kg
- Carrot: 600 g
2
Heat the pot and pour in the oil, then heat it. Fry the onion in a large amount of vegetable oil (about 150 ml) until golden brown.
- Vegetable oil: 0.5 glass
- Onion: 500 g
3
Add meat and fry until slightly white.
- Meat: 1.5 kg
4
Add carrots, simmer for 5-7 minutes (without covering).
- Carrot: 600 g
5
Add cumin, barberry, turmeric, pilaf seasoning, salt and pepper to taste, and mix.
- Cumin (zira): 1 tablespoon
- Barberry: 1 tablespoon
- Pilaf seasoning: 1.5 tablespoon
- Ground black pepper: to taste
- Salt: to taste
- Turmeric: to taste
6
Pour water to cover the meat. Cover with a lid and simmer for 35-40 minutes over medium heat.
- Boiling water: 3 glasss
7
Rinse the rice 5–6 times in cold water.
- Rice: 1 kg
8
Then pour the rice into the pot (do not mix with the meat!), and level it.
- Rice: 1 kg
9
Carefully pour hot or warm water to cover the rice by 2 cm. Add a little salt. Cover with a lid and cook until the rice absorbs the water.
- Boiling water: 3 glasss
- Salt: to taste
10
Then place the garlic in the center, pressing it into the rice. Use a wooden stick to make holes (do not mix rice and meat) for steam to escape. Cook covered until done (about 20-25 minutes).
- Garlic: 1 head
11
Then mix everything and serve at the table.
- Rice: 1 kg
- Meat: 1.5 kg
- Carrot: 600 g
