Did you know that Uzbek pilaf is the most important dish on special occasions and wedding tables in Bukhara, the historical city of Uzbekistan, and that the man of the house always prepares this pilaf for the guests who come to the house?
The taste of this pilaf, which can be made by both men and women, is beyond words. Meat and carrots share the leading roles in this pilaf, which has so rich ingredients that it can be considered a main dish in itself. The slightly sugary taste that carrots add to rice is insatiable when combined with meat. If you add buttermilk with it, you may be able to see the bottom of the pot on its own, let us tell you!
We said it would not be possible to just explain it, so we have attached a video below. Get the ingredients ready, Uzbek pilaf is on the menu today!
- 1/2 cup oil
- 2 tablespoons of butter (optional)
- 2 onions (chopped )
- 5 medium sized carrots (grated)
- 400 grams of cubed lamb meat
- 3 cups baldo rice (washed, drained)
- 2 heads of garlic
- 4.5 glasses of hot water (meat or vegetable broth as desired)
- 1/2 teaspoon salt
- 1 teaspoon black pepper
How to Make Uzbek Pilaf Recipe?
- Melt half a glass of oil and butter in a rice pot.
- Add the onions you chopped and fry until they are slightly caramelized.
- Add the cubed meat to the pot and fry until the water is absorbed.
- After the meat has absorbed its water and is roasted, add the grated carrots.
- Cook until soft.
- When the carrots become soft, add the rice and fry for 3 minutes.
- After adding water, salt and pepper, mix.
- Put 2 heads of garlic in the middle of the rice, press lightly and close the lid.
- Cook for 5 minutes on high heat, 10 minutes on low heat and then serve.