Uzbek pilaf
Description
The dish is prepared without unnecessary complications. Pilaf is deservedly so popular. The combination of vegetables, meat, and rice is an incredibly successful idea! Traditionally, it's cooked in a kazan, but any other heavy-bottomed cookware or a multicooker will work as well. As for spices, you can use ready-made pilaf seasoning blends or keep it to a minimum. Be sure to add whole garlic cloves—their aroma is an essential part of the dish. Serve the finished dish hot.
Instructions
- 1
Step 1
1. Peel the onion and chop finely.
- 2
Step 2
2. Place in a cauldron (or any other dish) with heated vegetable oil and fry until translucent.
- 3
Step 3
3. While the onion is frying, wash and dry the meat. Cut it into medium-sized pieces.
- 4
Step 4
4. Add the meat to the onion and cook over medium heat, stirring.
- 5
Step 5
5. Peel the carrots and cut them into strips or medium cubes.
- 6
Step 6
6. About 10 minutes have passed since the meat was added.
- 7
Step 7
7. You can add carrots and fry for another 7-10 minutes.
- 8
Step 8
8. Add salt, pepper, coriander, and cumin. Pour in water (about 4 cups in this case, but the amount depends on the size of the cookware).
- 9
Step 9
9. Wash the garlic, carefully trim the end.
- 10
Step 10
10. Add the garlic to the meat with vegetables, cover with a lid, and simmer over low heat for about an hour.
- 11
Step 11
11. Then add the washed rice and pour in water (enough to cover the rice). Add more salt to taste if needed. Simmer for about half an hour.
- 12
Step 12
12. Remove the ready pilaf from heat and let it sit covered for another 20-25 minutes. Then gently stir.
- 13
Step 13
13. Uzbek-style plov can be served at the table.