Uzbek Pilaf
Main Dishes • Uzbek
Description
Recipe taken from the magazine 'Culinary Practice'.
Ingredients
- Rack of Lamb 25 oz
- Devzira Rice 20 oz
- Vegetable Oil 10 fl oz
- Turnips 3 pieces
- Spanish onions 3 heads
- Garlic 1 head
- Mild Chili Spice 1 piece
- Pilaf Spices 1 tablespoon
- Salt to taste
Step-by-Step Guide
Step 1
Wash the lamb, cut it into pieces, and fry in a cauldron in heated oil for 10 minutes, stirring.
Step 2
Peel the onions and carrots.
Step 3
Slice the onions into half rings and cut the carrots into sticks.
Step 4
Add the onions to the meat and cook, stirring, for 7 minutes.
Step 5
Add the spices and salt. Consider the amount of salt based on the addition of rice.
Step 6
Place the washed head of garlic and 1 whole chili pepper on top (the pepper can be omitted).
Step 7
Layer the carrots on top of the meat without mixing.
Step 8
Pour water 1 cm above the level of the carrots, bring to a boil, reduce the heat, and cover.
Step 9
Cook for 1.5–2 hours, adding water as needed.
Step 10
Wash the rice and place it on top of the meat, pouring water 1 cm above the level of the rice.
Step 11
Cook uncovered for 10 minutes, then cover and simmer for another 20 minutes.
Step 12
Turn off the heat, fluff the rice with a fork, cover, and let it sit for 10 minutes.
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