Uzbek Pilaf ( Özbek Pilavı)

  • 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


Step 1

Place rice in a large bowl and cover with warm water. Set aside.

Step 2

Cook the beef chucks in their own juice in a medium sized pot. Add some hot water if necessary.

Step 3

Cook at medium low heat until the beef stocks are getting soft. Season with some salt and black pepper.

Step 4

Drain and leave aside the broth for using later.

Step 5

Saute the onion for about 3-4 minutes in a medium pot with oil.

Step 6

Add the lamb, carrot and spices and continue to saute for about 3-4 minutes.

Step 7

Wash and drain rice. Pour cleaned rice over the lamb mixture in an even layer. Saute 3-4 minutes.

Step 8

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.

Step 9

Cook until all the water evaporated. Let the Uzbek Pilaf stand for about 10 minutes before serving. Stir well and serve warm. Enjoy!

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