Uzbek pilaf with lamb

Rice 652 Last Update: Jul 21, 2021 Created: Jul 21, 2021 0 0 0
Uzbek pilaf with lamb
  • Serves: 4 People
  • Prepare Time: 90
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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If you start discussing which recipe for Uzbek pilaf with lamb is the most correct, then the conversation can drag on for hours, or even days. Even in countries where this dish is a national treasure (Uzbekistan, Turkmenistan, Azerbaijan), there is no consensus on this matter. But what can we say about many kilometers of territories, when swimmers (masters who cook pilaf) within the same city have different opinions regarding the canons of creating a dish.

Ingredients

Directions

  1. Prepare the ingredients for the Uzbek pilaf. Wash the lamb, dry it and cut into large cubes. Peel the bulbs. Set one aside, cut the rest into rings. Wash the carrots, peel and cut into thin strips.
  2. Place the pilaf cauldron over high heat and heat it up. Pour in oil and heat very hot. Add the peeled onion and fry until blackened. Delete (you won't need it anymore).
  3. Add prepared lamb to the cauldron. Stir fry on all sides for 5-7 minutes until golden brown. Place the lamb on a plate and set aside until used.
  4. In a cauldron, fry the onion cut into rings. Add meat. Stir for a minute, stirring. Add carrots. Stir. Cook everything together over medium heat for 10-15 minutes. Stir occasionally.
  5. Rinse rice for Uzbek pilaf with lamb several times until the water becomes clear. Place on a sieve. Sprinkle lamb with cumin and salt. Pour in hot water so that it covers the meat and vegetables (zirvak) with a layer of 1.5 cm.
  6. Put hot pepper in a cauldron. Bring to a boil, reduce heat to low. Cook without a lid for 40 minutes. Then spread the rice in an even layer and stick in the unpeeled garlic. Pour boiling water through a slotted spoon (it should cover the rice with a layer of 1.5 cm).
  7. Bring to a boil over high heat. Cook without a lid until the liquid is absorbed into the rice. Pierce the surface with a thin wooden skewer in several places. Cook pilaf on low heat, covered for 20 minutes.

Uzbek pilaf with lamb



  • Serves: 4 People
  • Prepare Time: 90
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

If you start discussing which recipe for Uzbek pilaf with lamb is the most correct, then the conversation can drag on for hours, or even days. Even in countries where this dish is a national treasure (Uzbekistan, Turkmenistan, Azerbaijan), there is no consensus on this matter. But what can we say about many kilometers of territories, when swimmers (masters who cook pilaf) within the same city have different opinions regarding the canons of creating a dish.

Ingredients

Directions

  1. Prepare the ingredients for the Uzbek pilaf. Wash the lamb, dry it and cut into large cubes. Peel the bulbs. Set one aside, cut the rest into rings. Wash the carrots, peel and cut into thin strips.
  2. Place the pilaf cauldron over high heat and heat it up. Pour in oil and heat very hot. Add the peeled onion and fry until blackened. Delete (you won't need it anymore).
  3. Add prepared lamb to the cauldron. Stir fry on all sides for 5-7 minutes until golden brown. Place the lamb on a plate and set aside until used.
  4. In a cauldron, fry the onion cut into rings. Add meat. Stir for a minute, stirring. Add carrots. Stir. Cook everything together over medium heat for 10-15 minutes. Stir occasionally.
  5. Rinse rice for Uzbek pilaf with lamb several times until the water becomes clear. Place on a sieve. Sprinkle lamb with cumin and salt. Pour in hot water so that it covers the meat and vegetables (zirvak) with a layer of 1.5 cm.
  6. Put hot pepper in a cauldron. Bring to a boil, reduce heat to low. Cook without a lid for 40 minutes. Then spread the rice in an even layer and stick in the unpeeled garlic. Pour boiling water through a slotted spoon (it should cover the rice with a layer of 1.5 cm).
  7. Bring to a boil over high heat. Cook without a lid until the liquid is absorbed into the rice. Pierce the surface with a thin wooden skewer in several places. Cook pilaf on low heat, covered for 20 minutes.

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