Uzbek plov is traditionally
Central Asia is prepared on the fire. But now most often, this pilaf is cooked in
home, on the stove or in a slow cooker. Sometimes the lamb is replaced
beef or pork. If correctly to cook rice in each stage of the dish
it turns out very tasty, juicy and flavorful.
- Lamb 1400 g
- Rice white 4 glass
- Carrots 4 PCs
- Onion 2 PCs
- Garlic 1 head
- Rapeseed oil refined 180 ml
- Water boiling water 7 glasses
- Salt 1 tbsp
- Cumin 2 tsp
- Ground black pepper 1/2 tsp
How do we prepare the Uzbek pilaf with lamb? Carrots cleaned, washed and cut into large strips.
Onions cleaned, wash and cut into half rings.
Mutton washed and cut into large pieces.
Lamb put in boiling canola oil and fry until browned.
Add the chopped onions, half the salt, black pepper and cumin. Stirring occasionally, continue to fry until the onions are soft.
Spread the shredded carrots, remaining salt and remaining spices. Stirring occasionally, fry.
Pour the boiling water, insert in the center clean from the top peel a head of garlic and cook mutton with vegetables at least one hour on medium heat.
After an hour pull out the garlic and put well-washed rice. If necessary, add boiling water to make it 2 cm higher than rice.
Simmer all together for another 10-12 minutes, stirring occasionally with a slotted spoon of rice. He needs to stay in the cauldron on top.
Lay the garlic back into the cauldron in the center, cover it with a lid and allow the risotto to stand for 20-25 minutes.
Remove the garlic and stir the contents of the cauldron.
We post our gorgeous Uzbek pilaf made out of lamb on the plate and serve. I wish You good health and Bon appetit!