Uzbek pilaf

Uzbek pilaf


Carrot 600g
Onion 100 g
Rice Devzira 600g
Vegetable oil 200ml
Lamb pulp 600g
Garlic heads 2 pcs.
Salt 2 tsp
Zira (Cumin)


Carrots need to be cut into cubes, and the onions are not too thin rings. Carrots should be a lot, and it is better to take a large, not too young, so that it retains its shape. In Uzbekistan, yellow carrots are used for pilaf, but in many other countries it is difficult to find.

In this pilaf, Uzbek rice is used, which is ideal for pilaf — it does not boil and does not stick together. Rice should be washed and soaked in cold water for 30-40 minutes.

Pour oil on a well heated pan and let it warm. The onion, dropped into the oil, should cause the oil to boil.
Fry the onions on high heat until golden brown. From it juice must go, so that the meat, which we will add later, is not stewed, but roasted.

Now we put the meat, cleaned of veins and cut into cubes. The fire is also great.

Fry the meat, once turning, until it is browned.
Add the carrots, stir and cook until soft for 5-7 minutes.
Now pour about 500 ml of water, in the middle we put in a whole garlic, cleaned only from the upper husk. Bring to a boil, then take the garlic and put it aside. Add the salt. It needs so much to make the water a little more salty than ready-made pilaf, as rice will take some of the salt.

Pour out rice and lightly level it. Water should lightly coat the rice. Now we cook the pilaf 10-15 minutes, until the water almost disappears. If the water is too much, you need to make holes in the rice, so that the water evaporates faster.

When the main part of the water is absorbed, return the garlic to the middle, sprinkle the rice with a slightly chopped zira and close the lid tightly. If there is no dense cover, you can cover the pilaf with an inverted dish, and already on top with a lid.

The fire should be reduced to a weak one and left for 20-25 minutes. Now the pilaf is ready.

Ready to lay the pilaf on a dish slide, on top of garlic. Serve plov best with a vegetable salad of tomatoes, cucumbers and onions and hot tea.

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