Pilaf in Uzbek

Pilaf in Uzbek

Recipe photo: Uzbek pilaf


  • 500 gr. fatty meat
  • 300 gr. carrots
  • 150 g vegetable oil
  • 500 gr. rice, preferably red
  • 1 onion
  • 1-2 heads of garlic
  • seasoning for pilaf
  • salt

Step-by-step cooking recipe

Preheat a cauldron or cauldron over high heat, pour in oil and reheat it until a whitish color appears.

Then dip the onion rings into the cauldron, and fry until golden brown.

Then add large pieces of meat and fry until crusty, then add carrots, cut into strips and fry all together for another 10 minutes.

Then pour in boiling water so that it covers the meat by 1.5-2 cm, add seasoning, salt to taste, and cook over low heat for 15-30 minutes.

Then in the broth / zirvak / put the heads of garlic, peeled from the top husk, cover the washed rice with an even layer, add boiling water so that it covers the rice by cm.

Continue to cook pilaf, without stirring, over high heat until the rice is half cooked; then reduce the heat, collect the rice in the center of the cauldron, cover with a plate and cauldron with a lid, and continue to cook over low heat for another 10 minutes.

Let the finished pilaf brew a little, remove the garlic, then stir the pilaf. when serving, garnish with garlic, pomegranate seeds and herbs.


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