Pilaf in Uzbek

Name: Pilaf in Uzbek
Total time: 1 h
Cuisine: Uzbek
Ingredients: 120 ml vegetable oil; 450 g lamb; 120 g onion; 400 g of carrots; 250 g long grain rice; salt, pepper to taste; saffron, zira, barberry to taste; 20 g raisins or prunes

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Recipe cuisine: Uzbek

Cooking time: 1 h

Cooking

Step 1

Ignite the oil, fry the lamb (from the back, without bones), cut into medium pieces and dried with a towel. Add diced onion.

Step 2

Transfer the cooked meat to a cast-iron cauldron. Top with a layer of chopped carrots, without mixing it with meat. Make sure that the products do not stick to the walls of the cauldron.

Step 3

Rinse rice under running water. Put it in a cauldron, salt, level, add spices (saffron, cumin, barberry), pour water to cover the rice by 0.5 cm, close the lid tightly and cook pilaf over low heat for 20–30 minutes. Periodically, you need to make holes in the rice with a wooden stick and stir it gently, without affecting the layer of carrots.

Step 4

Put the finished pilaf in a slide on a dish. You can add 1 tbsp to rice. l. pre-soaked raisins and prunes.

Ingredients

120 ml vegetable oil

450 g lamb

120 g onion

400 g of carrots

250 g long grain rice

salt, pepper to taste

saffron, zira, barberry to taste

20 g raisins or prunes

Author

Cookinero

Total Reviews: 0

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