Uzbek Pilaf ( Özbek Pilavı)2019-09-20
- Servings : 6-8
- Prep Time : 15m
- Cook Time : 1:15 h
- Ready In : 1:30 h
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Uzbek Pilaf recipe is popular far beyond the borders of Uzbekistan. You can make this dish with chicken, lamb or beef. It is easy to find ingredients.
- 2 cups of rice, washed and drained
- 250gr lamb (Cut into medium pieces)
- 3 tbsp canola oil
- 1 medium onion, finely chopped
- 3 medium carrots, cut into matchsticks or julienne cut
- 3 cups hot beef stock or hot water
- 1 tbsp salt to taste
- ½ tsp freshly ground black pepper
- ½ tsp cumin
Place rice in a large bowl and cover with warm water. Set aside.
Cook the beef chucks in their own juice in a medium sized pot. Add some hot water if necessary.
Cook at medium low heat until the beef stocks are getting soft. Season with some salt and black pepper.
Drain and leave aside the broth for using later.
Saute the onion for about 3-4 minutes in a medium pot with oil.
Add the lamb, carrot and spices and continue to saute for about 3-4 minutes.
Wash and drain rice. Pour cleaned rice over the lamb mixture in an even layer. Saute 3-4 minutes.
Add 3 cups of lamb stock or 2 cups lamb stock and 1 cup of water. Cover, once its get bubbling turn the heat down to the low.
Cook until all the water evaporated. Let the Uzbek Pilaf stand for about 10 minutes before serving. Stir well and serve warm. Enjoy!