How to make Uzbek pilaf


Lamb 2 Kilograms

Onion 2 Pieces

Carrots 5 Pieces

Rice 3,5 Cups

Garlic 1 Piece

Salt 3 Tablespoons

Ground cumin 1.5 teaspoons

Black pepper 1 pinch


Step 1

First, you need to wash, peel and slice the carrots into thin julienne strips.


Step 2

Slice the onion into half rings.


Step 3

Cut the lamb into medium slices.


Step 4

Put the pot on medium heat and pour in the oil. Wait for the oil to boil.


Step 5

Dip the meat into the oil in the bottom of the pot. Saute until brown. Then, add onions, a pinch of cumin, 1/2 the salt and ground black pepper. Stir everything well. 


Step 6

Place the carrots in the pot. Add remaining salt and cumin. Stir and cook until carrots are "softened". Stir every 30 seconds. Pour in 8 cups boiling water.


Step 7.

When the water is well heated (not boiling) add a head of garlic. Cook over medium heat for 1 hour. Rinse the rice.


Step 8.

After 1 hour, remove the garlic and add the rice to the stock pot. Add a little more water if needed. 


Step 9

Add the garlic head back in. When the rice begins to absorb the water, remove the garlic again. Cover the pilaf with a lid and cook for 8 minutes. Check every few minutes to see if all the liquid has absorbed to avoid burning. 


Step 10.

Turn off the heat and let the pilaf stand under a lid for 30 minutes.


Step 11

Stir in the rice and serve. Bon appetit!



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