Uzbek Pilaf

For the Uzbek pilaf, cut the carrots into strips. Cut the onion into half rings, not too thin. Wash the rice and soak in cold water for 30-40 minutes.

Cut the lamb into 3-4 cm cubes. Heat oil in a pan. Fry the onions in it until they get a golden color and the water is gone. The lamb should fry later and not steam.

Add the meat and fry for a few minutes on both sides. Add the carrots, mix everything and continue frying for 7-8 minutes (until the carrots are soft).

Add pepper, 1 tsp of herb cumin and 2 tsp of sour thorn and mix everything. Pour in water, add a whole garlic bulb in the middle and bring to a boil.

Take out the bulb and put it aside. Salt the water well. Add the rice. The water should be slightly (about 1 cm) above the rice.

Reduce the heat and simmer for 10-15 minutes. Then place 2 cloves of garlic in the center. Sprinkle with the remaining cumin, crushed a bit, put the lid on and cook on low heat for 25 minutes.

Remove pilaf from heat, wrap with a warm kitchen towel and let rest for 30 minutes.

Serve Uzbek pilaf on the plate and enjoy with tomato-cucumber-onion salad.

Related Recipes:

Poached Poulard with Pilaf Long Grain Rice and Sauce SuprêmeThe dish is designed for two people, the ingredients taste each according to the quality of the poultry... Pine Nut Risotto with Lamb SkewersPine nut risotto: 1. finely dice shallots and sauté in 20 g butter until translucent. Roast pine nuts without... Curry Lamb Rice PotFor the curry lamb rice casserole, soak the raisins in a little orange juice. Wash and dry the lamb. Cut the... Lasagna with MelanzaneA great pasta dish for any occasion: 1 large melanzani (about 350g) 1 large large e can of peeled tomatoes... Lamb with Garlic SaucePasta dishes are just always delicious! Cut the lamb into 2, 5 cm pieces and place on a flat plate. Stir 1... Dirty RiceA bean recipe for every taste: Saute Cajun vegetables in half the butter until soft, add garlic and saute... Christmas Lamb ‘Arabian StyleA bean recipe for every taste: Rinse leg of lamb, rub dry and lard with cloves. Peel, rinse and dice celery... Istanbul Poultry PilafCut chicken breast fillets and liver into approx. 1.5 cm cubes or strips. Remove the skin from the garlic... Mediterranean Rack of LambFor the guests only the best: the most tender meat from the lamb comes from the front back. The rack of lamb... Lamb with Mushroom SauceCut the lamb into narrow strips with a sharp knife or kitchen cleaver. Heat the vegetable oil in a preheated...