How To Cook Real Uzbek Pilaf: A Step-by-step Recipe With Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2024-01-17 22:26

Cooking real Uzbek pilaf: a step by step recipe

Having once tasted real Uzbek pilaf, it is impossible not to want to learn how to make it yourself. An oriental dish prepared according to all the canons is distinguished by tender and juicy meat, crumbly rice and the sweetish taste of carrots.

Ingredients for pilaf

We will prepare the necessary products:

• long grain rice, lamb, carrots - 1 kg each;
• vegetable oil - 300 ml;
• onions - 4 pieces;
• garlic - 2 heads;
• dry hot pepper - 2 small pods;
• zira, dried barberry - a tablespoon each;
• coriander - a teaspoon;
• salt to taste.

They make pilaf in a cauldron, or in a hopeless situation a thick-walled pan will do.

Photo gallery: essential products

Long grain rice is needed for pilaf

Those who do not like the specific smell of lamb can use beef

In Asian countries, yellow carrots are added to pilaf, but the usual orange carrots will do.

Any odorless refined oil is suitable for pilaf

Garlic is an important ingredient in pilaf, giving it a spicy flavor.

Sweet onions of salad varieties are not suitable for pilaf

Capsicum gives the pilaf the necessary spice

Zira is a fragrant spice that is certainly added to pilaf

It's hard to imagine Uzbek pilaf without barberry

The coriander should be purchased whole and ground immediately before adding to pilaf

Cooking Uzbek pilaf

Algorithm for creating a dish:

1. Wash the rice by changing the water until the drained liquid becomes completely transparent.

   

   Rinse the rice until the water is clear

2. Chop the washed meat into cubes.

   

   Chop meat into cubes

3. Free 3 onions and carrots from husks and skins, chop the onion in half rings, carrots into strips 5–10 mm wide.

   

   Chop the onion into half rings, chop the carrots into bars

4. Free the garlic from the husk, but do not disassemble the heads into cloves.

   

   Free the garlic from the husk, but do not divide into cloves

5. Heat the oil in a cauldron until a slight haze forms.

   

   Calcine the oil in a cauldron until a light haze appears

6. Fry the fourth onion in oil until black and remove with a slotted spoon.

7. Load the onion into a cauldron and sauté until golden brown for about 7 minutes.

   

   Fry the onions until golden brown

8. Stir in the meat and cook with the onions until the pieces are crusty.

   

   Stir in lamb and fry until crusty

9. Pour carrots into a bowl and cook without interfering for 3 minutes. Stir and sauté for another 10 minutes, turning from time to time.

   

   Add carrots, stir after 3 minutes and simmer for another 10 minutes

10. Grind coriander and cumin in a mortar with barberry and salt, add to the rest of the ingredients.

    

    Stir in spices and salt

11. Cook over medium heat until carrots are tender, about 7-10 minutes.

12. Pour boiling water so that it hides the roast by about 2 cm. Add pepper.

    

    Pour in enough boiling water so that the liquid covers the lamb and vegetables by 2 cm, add hot pepper pods

13. Simmer for an hour on low heat. In this way, zirvak is prepared - the basis for pilaf.

14. Rinse the rice again, after the water has drained off, evenly put the cereal on the zirvak.

    

    After an hour, put the washed rice on the zirvak in an even layer.

15. Turn on the maximum heat and pour so much boiling water into the bowl through a slotted spoon so that it covers the contents of the cauldron by 3 cm.

    

    Pour boiling water over pilaf through a slotted spoon

16. After the boiling water has been absorbed, press in the garlic, keep the pilaf over moderate heat until the cereal is cooked.

    

    After absorbing the water, press the garlic into the rice.

17. In pilaf, make several punctures with a stick to the bottom.

18. Align the rice, put a plate on top, close the cauldron with a lid.

    

    Make punctures in the pilaf, level the surface of the rice, cover with a plate and a lid and cook for another half hour on low heat

19. Simmer pilaf on low heat for another half hour.

Video recipe for Uzbek pilaf

Having mastered the art of cooking pilaf, each hostess can easily surprise guests and delight loved ones.