Pilaf in Uzbek

Cookinero 5 December 2022

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How to cook Pilaf in Uzbek

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.