Uzbek-style lamb pilaf
Description
The dish is prepared without unnecessary complications. I think the main principle regarding the recipe for Uzbek-style lamb plov is not to rush. According to the rules, frying the onions, meat, and carrots takes 40 minutes. Another 40 minutes are required for simmering (before adding the rice), and then this plov recipe requires another 30-40 minutes of simmering together with the rice! So, in my opinion, preparing this Uzbek-style lamb plov at home should be done on weekends, when you're not in a hurry and don't need to rush anywhere. Give it a try. The finished dish can be served.
Instructions
- 1
Step 1
1. Heat the oil well in a cauldron, then add onion in half-rings. Sauté over medium heat until golden brown.
- 2
Step 2
2. Now add the meat in fairly large pieces and continue frying until the meat is browned.
- 3
Step 3
3. Add the carrots cut into strips, sauté everything together for a little longer, then pour in one liter of water. Add peeled garlic, whole heads, spices, and salt.
- 4
Step 4
4. When it boils, add well-rinsed steamed rice. Add another 4 cups of water and simmer, covered, until the rice is fully cooked.
- 5
Step 5
5. The pilaf is ready!