Delicious Uzbek pilaf with lamb - the right recipe

Kitchen appliances and utensils:

• deep bowl;
• cauldron with a lid;
• scapula;
• chopping board;
• knife;
• large flat plate;
• plate.

Ingredients

Step cooking

1. Take 650 g of Barakat rice, rinse it several times under running cold water, soak in a deep bowl and leave for a while.
   
2. Cut into half rings 200 g of onion.
   
3. Coarsely chop 500 g of carrots.
   
4. Cut into large pieces 500 g of lamb, and 100 g of fat tail, divided into two parts: one cut into small pieces, the other part into large.
   
5. Pour 150 ml of sunflower oil into a well-heated cauldron and let it warm.
   
6. Pour finely chopped pieces of fat tail fat into the heated oil and fry them until the fat dissolves, then remove the greaves from the cauldron.
   
7. Now it's the turn of large pieces of fat tail. Also fry them in oil, and after the formation of a golden crust, remove the pieces from the container.
   
8. In the same sunflower oil, fry lamb chunks until a crispy crust forms, then remove the meat from the cauldron.
   
9. Put the onion sliced ​​in half rings in the hot oil and fry, stirring, for about 8 minutes.
   
10. To the fried onions in the cauldron, add the carrots chopped into strips and continue to fry, stirring occasionally, until the carrots soften and change color.
    
11. Pour the fried onions and carrots with boiling water so that the water covers the vegetables by about 1.5 cm.
    
12. After that, add to the cauldron 1.5 tbsp. l salt, 1 tsp zira, 1.5 tbsp. l barberry and 50 g of chickpeas.
    
    Did you know? Chickpeas should be pre-soaked overnight in water before using it for cooking pilaf.
13. In a boiling cauldron, put slices of lamb and fat tail. In the center, place the head of garlic and simmer for 10-15 minutes over high heat.
    
14. On top of vegetables and meat, evenly spread the rice in one layer and pour everything with boiling water. In this case, the rice should be covered with water by about 5 mm.
    
    Important! Watch how rice is cooked. In some areas, it will reach readiness faster, so it should be gently mixed.
15. After partial evaporation of water with a spatula, form a slide from rice, and make deep punctures on all its surfaces.
    
16. Cover the rice hill with a plate, then cover the cauldron with a lid and let the dish simmer over low heat for 25 minutes.
    
17. When the rice is cooked, gently mix it, remove from the cauldron a head of garlic, pieces of meat.
    
18. Mix the rice again, cover and leave for a while.
    
19. Cut the lamb and chicken into small pieces.
    
20. Put the pilaf on a large plate with a slide, decorate with pieces of meat and fat tail.
    

Video recipe

To cook Uzbek pilaf with lamb, following all the rules and taking into account all the nuances of the recipe, you can also watch the video tutorial.

Other recipes for pilaf