Uzbek Rice Pilaf Recipe

Uzbek Pilaf Recipe

Ingredients:

Servings: 4

lamb - 2 kg
onion - 2 pieces
carrots - 5 pieces
Garlic - 1 Each
rapeseed oil - 1 cup
Rice - 3 teaspoons
ground cumin - 1.5 teaspoons
black pepper - 1 pinch
bottled water - 8 Cups

Uzbek Pilaf Recipe

Preparation:

1. First you need to wash, peel and cut the carrots into thin strips. Cut the onion into half rings. Slice the lamb over medium pieces. Place the pot over medium heat and pour oil. Wait until the oil starts to boil. Lower meat in oil on the bottom of the pot. Fry until brown. Then, add the onion, a pinch of cumin, 1/2 salt and black pepper. Mix well. Here is the cooked meat: Put carrots in a pot. Add cumin and salt residues. Stir and cook until "softening" carrots. Stir every 30 seconds. Pour 8 cups of boiled water.

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2. When the water warms up well (do not boil) you want to add a head of garlic. Cook over medium heat for 1 hour. Wash the rice. After 1 hour, remove the garlic and add the rice in the pot. Add a little more water if necessary. Add the garlic head back. When the rice begins to absorb water again, remove the garlic. Cover with lid and cook risotto for 8 minutes. Check every few minutes, if not absorbed all the liquid, to avoid sticking. Make a dome of rice. Put a clove of garlic on top. Turn off heat and let stand, covered afloat for 30 minutes. Stir in the rice and serve.

Bon Appetit!

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