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Uzbek lamb pilaf in a saucepan

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1718
Kitchen Eastern
Calorie content 109.3 kcal
Portions 4 port.
Cooking time 120 minutes
Proteins * 4.5 gr.
Fats * 8 gr.
Carbohydrates* 21.7 g
* per 100 gr. product
Uzbek lamb pilaf in a saucepan
Content

Uzbek pilaf is famous for its taste. The main ingredients of this dish are rice, lamb, onions and carrots. Coriander and cumin add a great aroma to the dish.

Ingredients

Cooking process

step 1 out of 5
Wash the lamb, cut off the fat from it. Dice the fat and meat separately. Peel the onion, cut one onion in half. Pour vegetable oil into a saucepan with a thick bottom, add the fat and half of the onion. Fry the fat and onions, stirring constantly, then remove from the pan.
step 2 out of 5
Then put the meat in a saucepan and fry it on all sides until golden brown. Cut the remaining onions into half rings and add them to the fried lamb. Cook for 10 minutes.
step 3 out of 5
Peel the carrots, wash and cut into strips. Place the carrots in a saucepan, but do not stir. Pour boiling water over the meat and vegetables, add salt, coriander and ground pepper. Cut the roots from the unpeeled heads of garlic and dip them into the saucepan. Simmer the zirvak for 10 minutes, then remove it from the pan.
step 4 out of 5
Rinse the rice with water several times. Put the rice in a saucepan on top of the frying, top up with boiling water. The water should be 1-2 centimeters higher than the rice. Simmer the pilaf over moderate heat until the water is completely absorbed, then rub the zira with your fingers and sprinkle it over the dish.
step 5 out of 5
Next, collect the rice in a heap in the center and drown the previously deposited heads of garlic in it. Cover the rice with a plate and cover the pan with a lid. Simmer pilaf for 30 minutes. After half an hour, remove the garlic, stir the pilaf and serve it.
Bon Appetit!

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