Pilaf in Uzbek
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.
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Porridge "Friendship"
According to this recipe, Druzhba porridge is prepared with two types of cereals, in a saucepan, with milk. It was very popular among Soviet students in the last century. They often started their day with it and said that "rice and millet are fr
Chicken Gizzard Salad
A delicious, light, inexpensive salad with chicken gizzards and cucumber is a great option to please your family with a delicious and simple dish. Fresh greens and cucumber make the salad truly spring-like. And the aromatic gizzards add piquancy to t
Lazy lavash lasagna
If you want to make lasagna but are afraid of working with sheets of dough, there is an alternative recipe - lazy lavash lasagna. The ingredients are almost the same as the original recipe. The main difference is the use of lavash instead of lasagna
Dressing for funchose
Funchoza is a dish made from starch noodles combined with various sauces and dressings. Noodles made from mung bean starch become transparent during cooking. That is where its name comes from - "glass". It is served hot, cold, and sometimes