Uzbek Pilaf with Lamb and Barberry
⏳ Time
1 hour 20 minutes
🥕 Ingredients
12
🍽️ Servings
10
Description
Uzbek Pilaf with Lamb and Barberry
Ingredients
- Lamb - 35.3 oz
- Devzira Rice - 35.3 oz
- Vegetable Oil - 10 fl oz
- Onion - 4 pieces
- Garlic - 2 heads
- Carrot - 2 pieces
- Mild Chili Spice - 2 pieces
- Toasted Cumin Seeds - 2 tablespoons
- Serviceberries - 2 tablespoons
- Salt - to taste
- Ground coriander - 1 teaspoon
- Turmeric - 1 teaspoon
Step by Step guide
Step 1
Prepare the vegetables. Cut the carrots into strips (about 0.5 cm thick), finely chop the onions, and peel the garlic without separating it into cloves.
Step 2
Cut the meat into medium (small) pieces. Rinse the rice with cold water.
Step 3
Pour oil into a cauldron so that it covers the bottom by about 1 cm. Heat the oil.
Step 4
Add two small onions and fry until they turn black. After that, discard the onions.
Step 5
Add the meat and fry until a slight crust forms. Add the onions and carrots. Fry until the onions are golden.
Step 6
Add cumin, coriander, and turmeric. Stir-fry for about 10 minutes.
Step 7
Pour in cold water so that it covers the contents of the cauldron. Bring to a boil. Add barberry, gently place the chili peppers and garlic, pushing them slightly into the zervak (the mixture in the cauldron). DO NOT STIR. If the chili peppers are damaged, the pilaf will be inedible.
Step 8
Leave it on medium heat for about 20 minutes.
Step 9
Carefully remove the chili peppers and garlic. Add the rice. Pour in more water so that it covers the rice by 1 cm.
Step 10
Cook on medium heat, occasionally moving the rice from areas without boiling to areas with boiling.
Step 11
As soon as the rice starts to absorb the water, taste it for doneness. If not ready, add a little more water. Once the rice is ready, mix everything, place the chili peppers and garlic on top. Cover with a lid and let it rest. Turn off the heat.
Step 12
Remove the garlic.
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