Uzbek pilaf from a real colonel.

Uzbek pilaf from a real colonel.

Photo for the recipe: Uzbek pilaf from a real colonel.


  • lamb on thin bones – 1 kg
  • fat tail fat 100 gr.
  • rice 700 gr.
  • carrots 2 cf. PC.
  • turnip onion. – 2 Wed PC.
  • spices:
  • zira,
  • sweet red pepper,
  • hot red pepper type chili.
  • barberry.
  • head of garlic 1 pc.
  • sunflower oil 300 gr.
  • water.
  • salt.
  • you will need a bowl for kneading pilaf.
  • cauldron for cooking pilaf.
  • “uchak” made of bricks or a gas stove.

Step-by-step cooking recipe

Not my meat !!!

Cut the lamb in medium pieces.

Cut the onion into thick rings and grind the rings.

We cut carrots by hand, preferably juicy.

We cut fat tail fat into cubes.

Soak the rice.

Fill the cauldron with sunflower oil -250 gr.

When it boils, turn down the heat and throw in the onion.

Bring to transparent golden color.

We lay the lamb.

We bring it to half-readiness.

We lay the carrots.

In the center – garlic, salt and spices.

Pour boiling water through a slotted spoon.

We evaporate.

We rinse the soaked rice and rinse it with boiling water.

We put the rice in the cauldron. Fill with boiling water.

Close with a lid and simmer for 30 minutes.

Remove the cover and now with two skimmers

we give the rice the shape of a slide.

5-10 minutes we fight the hill with a slotted spoon.

We put our pilaf in a basin.

Knead pilaf in a basin with slotted spoons.

Put rice on a dish. Garlic in the middle.

Along the edges – mutton.

Bon Appetit.

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