Uzbek pilaf
6 servings
120 minutes
The recipe is taken from the magazine "Culinary Workshop".
1
Wash the lamb, cut it into pieces, and fry in heated oil for 10 minutes, stirring.
- Boneless lamb (lean meat): 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.
- Onion: 3 heads
5
Add spices and salt. Consider the salt when adding rice.
- Pilaf spice blend: 1 tablespoon
- Salt: to taste
6
Place the washed head of garlic on top and 1 whole chili pepper (the pepper can be omitted).
- Garlic: 1 head
- Chili pepper: 1 piece
7
Place a layer of carrots on the meat, do not mix.
- 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.
- 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.
