Uzbek pilaf
One of the most popular, legendary Uzbek pilaf with lamb, vegetables and spicy spices.
Ingredients
| lamb flesh 800 g |
| mutton fat 350 g |
| onion 300 g |
| carrots 800 g |
| rice (devzira or laser) 1 kg |
| zira 3 tsp. |
| barberry 1 tbsp. |
| garlic (peeled) 2 heads |
| fresh chili pepper to taste |
| salt to taste |
| black pepper to taste |
Instructions
Step 1
Cut up the mutton fat, melt it out in a thick-bottomed saucepan, transfer the scallions to a plate.
Step 2
Cut the lamb into large pieces and fry in the fat.
Step 3
Cut the onion into half rings, slice the carrots and chop the chili pepper. Add chopped vegetables, barberry, zira, salt and pepper to the meat. Fry for 10 minutes, then put the garlic heads, pour in about 400 milliliters of boiling water, cover the pot with a lid and stew the meat for 40 minutes.
Step 4
After the time, add the washed rice and pour boiling water so that the water protrudes above it by 5 mm. Cook pilaf at minimum temperature for 50-60 minutes.
Step 5
Then let it infuse for 20 minutes. Bon appetit!
