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Print Recipe
 Festive Uzbek Pilaf Recipe
I want to present you the recipe of festive Uzbek pilaf. Since my husband is from an Eastern family, I learned how to cook Oriental Goodies, including pilaf, which is considered the main dish of the table. In the classic recipe pilaf is prepared with meat, and we will have meat and dried fruits, this pilaf is prepared for the holidays in Uzbekistan)
Course Children's Food, Dinner Dishes, Hot Dishes, Lunch Second Breakfast
Cuisine Uzbek
Keyword For Beginners, Medium
Cook Time 80 minutes
Servings
Ingredients
Course Children's Food, Dinner Dishes, Hot Dishes, Lunch Second Breakfast
Cuisine Uzbek
Keyword For Beginners, Medium
Cook Time 80 minutes
Servings
Ingredients
Instructions
  1. Melt in the cauldron fat tail, if not, it is suitable vegetable oil. Cut the meat into good pieces, I love that the meat was with a bone, pilaf turns fragrant. In a hot cauldron with butter put the meat and fry over high heat. Rice is pre-washed and soaked for 1 hour in water.
    Melt in the cauldron fat tail, if not, it is suitable vegetable oil. Cut the meat into good pieces, I love that the meat was with a bone, pilaf turns fragrant. In a hot cauldron with butter put the meat and fry over high heat. Rice is pre-washed and soaked for 1 hour in water.
  2. Cut the onion into half rings and put to the meat, fry for 5 minutes on medium heat.
    Cut the onion into half rings and put to the meat, fry for 5 minutes on medium heat.
  3. Carrots cut into strips and put in a cauldron to onions and meat, fry until soft carrots.
    Carrots cut into strips and put in a cauldron to onions and meat, fry until soft carrots.
  4. Then add water to cover the meat and carrots and spices. You can take ready-made spices for pilaf, and you can add separately a pinch of barberry, cumin, turmeric. Simmer the zirvak under the lid for 15 minutes. Put the washed dried fruits, in the middle stick the whole garlic and pour the rice, level. Salt, pour water 1 cm above the rice and cook for 40 minutes. After the time to infuse for another 15 minutes. That's all, pilaf is ready, spread out on a plate in portions or in one large dish slide.
    Then add water to cover the meat and carrots and spices. You can take ready-made spices for pilaf, and you can add separately a pinch of barberry, cumin, turmeric. Simmer the zirvak under the lid for 15 minutes. Put the washed dried fruits, in the middle stick the whole garlic and pour the rice, level. Salt, pour water 1 cm above the rice and cook for 40 minutes. After the time to infuse for another 15 minutes. That's all, pilaf is ready, spread out on a plate in portions or in one large dish slide.
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