Uzbek Pilaf Recipe

Imagine a pilaf that attracts attention with its presentation and becomes the centerpiece of the table on its own. Although we generally prepare pilaf recipes as side dishes, Uzbek pilaf is quite different from other pilaf recipes. The indispensable part of this delicacy, which serves as a main course on its own, is plenty of meat and garlic. Uzbek Pilaf, which adorns Central Asian invitation tables, is an insatiable dish with plenty of vitamins, with the taste of lamb meat cut into large pieces, the aroma of carrots and onions, as well as the rice poured grain by grain.

If you are one of those who say they can cook rice pilaf well; We invite you to prepare Uzbek pilaf, which is the specialty part of the business.

How to Make Uzbek Pilaf Recipe?

• Place the rice in a bowl, add water at room temperature and let it sit. Put the meat in your pressure cooker without adding oil, after releasing the water, add water to the meat level and pre-cook for about half an hour.
• Place the cooked meat in your rice pot, add the oils and fry over low heat.
• Then add the onion and fry for a few more minutes.
• Cut your carrot into matchsticks and add it to the meat and continue roasting with the carrots for another 2-3 minutes.
• Drain the previously soaked rice thoroughly, put it in your pot and fry it.
• Add enough boiling water to cover the level by one finger and add salt. Cut a clove of garlic crosswise and place it in the middle of your pot and let your rice cook.
• Do not open the lid until the water has drained and the water is cooked through. Once the rice has absorbed its water, reduce the heat all the way down and let it brew. Serve with freshly ground black pepper. Enjoy your meal.