Uzbek Pilaf
⏳ Time
1 hour 30 minutes
🥕 Ingredients
8
🍽️ Servings
6
Description
This pilaf uses Uzbek devzira rice, which is perfect for pilaf — it doesn’t become mushy or sticky.
Ingredients
- Onion - 3.5 oz
- Carrot - 21.2 oz
- Devzira Rice - 21.2 oz
- Lamb Neck Fillet - 21.2 oz
- Vegetable Oil - 7 fl oz
- Garlic - 2 heads
- Salt - 2 spoons
- Black Cumin (Cumin) - to taste
Step by Step guide
Step 1
Rinse the rice and soak it in cold water for 30–40 minutes.
Step 2
Pour oil into a well-heated skillet and allow it to heat up. The onion, when added to the oil, should cause it to bubble. Sauté the onion over high heat until it turns golden brown. The juices should evaporate.
Step 3
Now add the meat, trimmed of sinews and cut into cubes. The heat should still be high. Sear the meat, turning it once, until it is browned.
Step 4
Add the carrots, stir, and cook until tender for 5–7 minutes.
Step 5
Now pour in about 500 ml of water, and place a whole garlic bulb in the center, peeled only from the outer skin.
Step 6
Bring to a boil, then remove the garlic and set it aside. Add salt. You need enough salt so that the water is slightly saltier than the finished pilaf, as the rice will absorb some of the salt.
Step 7
Pour in the rice and gently spread it out. The water should just cover the rice.
Step 8
Now, cook the pilaf for 10–15 minutes, until most of the water has evaporated. If there is too much water, make holes in the rice to help it evaporate faster.
Step 9
Once most of the water is absorbed, return the garlic to the center, sprinkle the rice with lightly crushed cumin seeds, and cover tightly with a lid. If you don't have a tight-fitting lid, you can cover the pilaf with an inverted plate and then place the lid on top. Reduce the heat to low and let it cook for 20–25 minutes.
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