Festive Uzbek Pilaf Recipe
I want to present you a recipe for festive Uzbek pilaf. Since my husband is from an oriental family, I learned how to cook oriental delicacies, 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 holidays in Uzbekistan)
Servings
4
Cook Time
80minutes
Servings
4
Cook Time
80minutes
Ingredients
Instructions
  1. Melt the fat in the cauldron, if there is no fat, then vegetable oil will do. Cut the meat into good pieces, I like the meat to be with a bone, the pilaf turns out fragrant. Put the meat in a preheated cauldron with oil 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 it to the meat, fry for 5 minutes over medium heat.
  3. Cut the carrots into strips and put them in a cauldron with onions and meat, fry until the carrots are soft.
  4. Then add water so that it covers the meat, carrots and spices. You can take ready-made spices for pilaf, or you can add a pinch of barberry, cumin, turmeric separately. Simmer the zyrvak under the lid for 15 minutes. Put the washed dried fruits, stick a whole garlic in the middle and cover with rice, smooth it out. Add salt, fill the rice with water 1 cm above the rice level and cook for 40 minutes. After the time has elapsed, insist for another 15 minutes. That’s all, the pilaf is ready, we put it on a plate in portions or in one large dish with a slide.
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