Uzbek Pilaf Recipe
Plenty of ingredients and delicious pilaf.. Since the first time I tasted Uzbek pilaf, I wanted to make it myself at home and try it, finally I cooked it. Now it’s time to share with you.
Uzbek Pilaf Materials
-500gr lamb cubed
-3 tablespoons of oil
-1 teaspoon of powdered coriander
-1 teaspoon of cumin
-1 teaspoon of cinnamon
-1/2 teaspoon of granulated sugar
-1 teaspoon of vinegar
-2 heads of garlic
-2 cups of boiling water (for boiling the meat)
-1 teaspoon of salt, for meat
-2 cups basmati rice
-1/2 teaspoon salt, for rice
-1/2 cup raisins, soaked in 1 cup water, drained
-2 tablespoons of olive oil
-1 onion, diced
-1 handful of raw almonds, peeled
-3 carrots, peeled and matched
-1 cup of boiled chickpeas
-1 pinch of saffron, soaked in 1 glass of hot drinking water
-2 tablespoons of butter
-2-3 star anise
-2-3 spring onions, chopped
Uzbek Pilaf Fabrication:
-You take oil in the casting pan and put the meat on it. Add coriander, cumin, cinnamon, sugar and vinegar and fry for 20 minutes by stirring.
-You put the meat in a pressure cooker with salt and 2 glasses of water and boil it for 10 minutes.
-After 10 minutes, you open it and add 2 whole garlic cloves and boil it for another 10 minutes.
You filter the broth of the meat to cook the rice and put it in a glass.
You soak 2 cups of basmati rice in warm water for 30 minutes.
-In the meantime, first fry the onion in 2 tablespoons of olive oil. You take the onions on a separate plate and fry the carrots (2 of them) in the same pan.
-You take the roasted carrots on a separate plate from the pan and roast the almonds in the same pan.
-In a rice cooker, you melt 2 tablespoons of butter and add the soaked and drained rice, meat, roasted carrots and onions, 1 unroasted carrot cut into a match, almonds, soaked grapes and boiled chickpeas.
-You add a total of 3.5 cups of water and salt, including the boiling water of the meat, and water with saffron, mix it, cover the mouth and cook it for 15 minutes on low heat.
You turn off the stove and let the rice rest for at least 10 minutes.
Take the pilaf on a serving plate and sprinkle 2 garlic cloves on it and the chopped spring onions around it.
Then you share this pilaf with your loved ones and become happy.