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Uzbek lamb pilaf in a cauldron

0
768
Kitchen Eastern
Calorie content 78.6 kcal
Portions 6 port.
Cooking time 80 minutes
Proteins * 4 gr.
Fats * 8.8 g
Carbohydrates* 10.4 g
* per 100 gr. product
Uzbek lamb pilaf in a cauldron
Content

To cook delicious lamb pilaf in Uzbek, it takes both time and the skill of the hostess, which is gained by experience. This dish is prepared for a Sunday family dinner or a festive table. For pilaf in Uzbek, 6 ingredients are required: lamb, rice, onions, carrots, garlic and hot peppers. Good fresh lamb, high-quality rice and a cast-iron cauldron with thick walls are taken for such pilaf, then you will delight both guests and loved ones with this dish.

Ingredients

Cooking process

step 1 out of 10
Rinse the lamb for pilaf under running water, remove all the liquid with a paper towel and cut the meat into medium pieces. For Uzbek pilaf, all the ingredients are finely chopped.
step 2 out of 10
Heat the vegetable oil well in a cauldron. Then transfer the lamb pieces into it.
step 3 out of 10
Fry the meat over high heat, just do not dry it out.
step 4 out of 10
Peel the carrots, wash and cut into large strips.
step 5 out of 10
Cut the peeled onion into large cubes.
step 6 out of 10
Transfer the chopped carrots and onions to the roasted lamb.
step 7 out of 10
Then add the pilaf seasoning and salt to your liking and stir. Put in a cauldron the head of garlic and hot pepper, peeled from the outer husk, pour a glass of boiling water and simmer the meat and vegetables over high heat under a closed lid for 5 minutes. After that, transfer the pepper pod and garlic from the cauldron to a plate.
step 8 out of 10
Rinse the rice well with cold water several times. Then put it in a cauldron in an even layer and do not mix with meat and vegetables.
step 9 out of 10
Pour water into the cauldron 1 cm above the rice layer. Transfer the garlic head and hot pepper pod to the pilaf. Cook the pilaf for 10 minutes over high heat, then cover the cauldron and simmer the pilaf over low heat for 20 minutes.
step 10 out of 10
Let the cooked Uzbek lamb pilaf steep for 20 minutes. Then remove the garlic and pepper, stir the pilaf with a spoon, transfer it to a large dish and serve.

Bon Appetit!
 

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