A person wants to learn something throughout his life. Do you want to spend time learning good things? In this article, I wanted to share with you how Uzbek Pilaf is made. You can make Uzbek Pilaf very easily by reading the recipe I will give you. I shared the list of materials needed for you. Let’s move on to our recipe and make our Uzbek Pilaf.
Materials
- 600 grams of medium-fat lamb
- 1 tablespoon of sunflower oil
- 2 spoonful butter
- 2 cups baldo rice
- 4 cups of hot water
- 2 green onions
- 1 garlic clove
- 4 size carrots
- 1 teaspoon of salt
- 1/2 teaspoon
- 1/2 teaspoon of cinnamon
Key point
- Take care to use it after straining the broth. If you do not want to keep the rice in warm water before cooking, you can also prepare the rice by roasting it.
Cooking Suggestion
- Although there are those who prepare Uzbek pilaf with the addition of tomato paste, tomato paste is not included in the original Uzbek recipes. You can include raw almonds, peanuts and raisins from which you have peeled them in the rice.
RECİPE
- To prepare Uzbek pilaf with carrots, meat and spices; Cut the medium-fat lamb into large pieces. Chop the onion into small pieces for food.
- Instead of grating the peeled carrots, cut them at least the thickness of a matchstick. Soak the rice in warm water and let it sit for 20 minutes.
- Heat sunflower oil in a saucepan. Put the lamb meats that you washed in plenty of water and dried, into the pan and roast over high heat until it gets color.
- After adding hot water to the roasted meats, close the lid of the pot and cook on low heat until the meats are soft.
- To prepare the pilaf, melt the butter in a large-bottomed rice cooker. Saute the onions until they turn a light color. Then add the carrots and continue roasting with the onions.
- Take the boiled lamb meat on a separate plate. After filtering the broth with a strainer, transfer it to the rice cooker. Soak the rice in lukewarm water, after washing it in cold water, strain it with a strainer. Add it to the rice cooker with the broth.
- After washing thoroughly, place one head of garlic in the center of the rice pan. After adding salt, cumin and cinnamon, mix the rice only once.
- Cook the pilaf with the lid on for about 15 minutes on low heat. Turn off the stove after the rice is in the eye.
- Serve the fragrant, slightly orange pilaf in a pilaf pot that you wrap with a clean kitchen towel after it is brewed. Share with your loved ones.
