Uzbek lamb pilaf: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

This treat is perhaps the most popular among the huge variety of Central Asian dishes. Uzbek pilaf with lamb (you can borrow the recipe to your liking in the article) is a delicacy that has conquered the whole world thanks to its delicate taste, appetizing aroma and ease of preparation. There are many variations of this dish. In its recipe, chicken, beef, lamb and even pork are used as the basis, berries and fruits are added to the composition - both fresh and dry. But still, the main ingredient of the classic pilaf is lamb. In our article, you will learn how to cook real Uzbek pilaf with lamb.

Recipe: description of ingredients and technology features

The classic recipe calls for lamb, rice (selected), carrots and onionsin combination with a set of spices that give the dish an unusual aroma and characteristic taste. In accordance with the correct recipe for Uzbek lamb pilaf, all ingredients should be cut into large pieces. The taste of each of them should be felt separately. Another and, perhaps, the most important nuance in cooking according to the traditional classic recipe for Uzbek pilaf with lamb is that the dish should be cooked in a cauldron (on the stove in home cooking) or in a large roomy cauldron (on a fire in the country). In the absence of a cauldron, pilaf is cooked in a saucepan (thick-walled), which keeps the temperature well.

A classic recipe for Uzbek pilaf with lamb in a cauldron

Cooking the ingredients. To prepare 10 servings you will need:

• 250 grams of onion.
• 1 kilogram of carrots.
• 900 grams of rice.
• 1 kilogram of lamb.
• 300 grams of linseed oil.
• 300 grams of tail fat.
• 300 grams of dry spices.
• S alt to taste.

Energy and nutritional value

Pay attention. 100 grams of product contains:

• 280 kcal.
• Proteins - 7 grams.
• Fat - 18 grams.
• Carbohydrates -21 grams.

Cooking (step by step)

Let's start cooking. In accordance with the step-by-step recipe for preparing Uzbek lamb pilaf, in the process of creating a dish (it takes about two and a half hours), they act like this:

• Brown rice sorted, washed, poured with water (s alted) and set aside.
• Meatcut into large pieces along with the bones.
• Onions are chopped into half rings, carrots are cut into long thin bars, fat tail is cut into small pieces.
• Pour some linseed oil into the cauldron.
• Turn on the gas at full power. After the oil warms up, spread the fat tail fat and melt the lard. The cracklings are taken out.
• Then very carefully (on the wall of the cauldron) spread the meat. As soon as it is fried, and the water evaporates, put the onion in the cauldron. Mix everything so that the onion is on the bottom, and the meat is on top. The dish is s alted, slightly peppered, seasoned.

• After seven or eight minutes, as soon as the onion is browned, everyone is poured with water (hot) so that it covers all the meat. After it boils, the fire is reduced and the meat is left to stew for 30-40 minutes. Then the meat is mixed again with onions and carrots are spread. Turn up the heat and bring the broth to a boil.
• After the brew in the cauldron boils, the fire is reduced and the carrots are left to languish over low heat for 15-20 minutes. It is not recommended to mix the contents of the cauldron after adding carrots.
• After 20 minutes, add rice (it should be distributed over the entire surface of the dish), s alt, evenly sprinkle with a special seasoning for pilaf, pour boiling water. The water should rise above the surface of the rice. After the water boils, the fire is reduced to a minimum.
• After all the water has boiled away, the pilaf is carefully pierced with the handle of a wooden spoon and the level is controlledremaining water. When its volume becomes insignificant, 2-3 heads of garlic (washed) are instilled into the rice. After that, the cauldron is tightly covered with a lid, which is wrapped in three or four layers with a towel or gauze. This is necessary to exclude the effect of condensate, under which ordinary porridge with meat can be cooked instead of pilaf.

This recipe for Uzbek pilaf with lamb will be finished in half an hour. The treat is laid out on a wide dish. Meat (without bones) is placed on top of the rice.

Another recipe

The article below presents a method for preparing a juicy, fragrant, very tasty treat, which is somewhat different in its technology from the previous version. Energy and nutritional value of 100 grams of Uzbek lamb pilaf cooked according to this recipe with a photo: 1159 kcal, protein content - 29 grams, fat - 55 grams, carbohydrates - 131 grams. The process will take about an hour and a half.

Ingredients for 6 servings

What do you need? Use:

• 900 grams of rice (special for pilaf).
• 600 grams of lamb.
• 4 carrots.
• 230 milliliters refined vegetable oil.
• 4 bulbs.
• 2 heads of garlic.
• 7 grams of jeera.
• 3 teaspoons of s alt.

Description of cooking

Let's start cooking. Cooking in accordance with the step-by-step recipe for Uzbek lamb pilaf is as follows:

• Lamb cut into pieces (large), vegetablescleaning.
• Pour oil into a cauldron and heat well. This is necessary in order to prevent the juice from flowing out of the meat. The meat is sealed, a kind of crust is formed, thanks to which the juice in the meat is completely preserved. After the oil is hot, put the meat into it. Fry over high heat until golden brown.
• Meanwhile, cut the onion (not necessarily finely, because after the vegetable is fried, it will not be noticeable in the finished dish). As soon as the meat is fried, put the onion, fry it over high heat.

Carrots are chopped into strips and added to meat and onions. Then rice is washed

• Zira is slightly kneaded in a mortar (her aroma should open). A little boiling water is added to the dish and the basis for pilaf is prepared - zirvak. S alt, add garlic heads and zira (half of all available). Boil carrots (it should become semi-soft).
• Garlic is taken out of the finished zirvak (later it will be added to rice).
• Spread rice on the meat, pour water (hot) on it, which should cover the rice by about one and a half to two centimeters. Slightly reduce the heat and cook the rice with the lid open. Water from it should boil away completely. The rice grains should stay firm in the middle and soft on the outside.
• The rice is collected in a pile, the remaining cumin is poured and garlic is put in. Make a deepening in the middle of the rice to the very bottom for steam to escape, reduce the heat and cover with a lid. Cook for about forty minutes.
• Then the rice is tested for readiness and the fire is turned off. After that, pilaf should be infused for about 10 minutes.

The finished dish is stirred. Spread on a plate, put the meat on top.

Uzbek pilaf with chilli

This recipe for Uzbek mutton pilaf is designed for a cauldron of 3 liters. You will need:

• lamb - 0.7 kg;
• rice (long-grain, steamed) - 300g;
• 1 onion (large);
• 2 carrots (large);
• 1 hot pepper (chili);
• to taste - s alt;
• spice for pilaf (barberry, turmeric, zira, paprika).

About cooking method

Starting cooking. In accordance with this recipe for Uzbek pilaf with lamb, they act like this:

1. The lamb is coarsely cut into 5 x 5 cm cubes.
2. Heat the cauldron and pour in the oil (half a glass). The classic version involves the addition of tail fat and lamb bones to enhance flavor and increase fat content. But in their absence, you should not be upset, pilaf should still turn out delicious. When using fat tail fat, less oil is consumed.
3. The fried lard is taken out. Lamb is laid out after the oil begins to boil. The composition is periodically mixed so that the pieces of meat are well fried on all sides, but it is necessary not to overdry them and avoid burning them. Lamb is fried over high heat for three minutes. The juice should seal in the middle of the pieces of meat, whichwill acquire special tenderness as a result of subsequent long stewing.
4. Carrots are cut into strips (large), which, together with turmeric, will give the dish an appetizing aroma and a beautiful golden hue.
5. The onion is peeled and also chopped (large).
6. Spread vegetables and spices in a cauldron. Tomato, cumin, coriander are also put in pilaf. But the main spices that give the dish a specific spicy flavor are barberry, zira and turmeric. Everything is well mixed.
7. Peel the head of garlic from the top layer. At the same time, the integrity of the shape of the garlic head and cloves should be maintained. Spread it in the center of the cauldron. Chili peppers are placed next to it. The combination of garlic and chili peppers will give the dish a truly magical flavor. At this stage, the treat is s alted.
8. Add boiled water (1 cup) to the cauldron. Cover with a lid and leave on high heat for another 5 minutes. The garlic and chili are then removed.
9. The rice is washed several times (the water should become absolutely clear). Pour rice (washed) into a cauldron and carefully level its surface. Mixing rice with vegetables and meat is not recommended, stewing of all ingredients should be done in layers.
10. In the center of the pilaf, a recess is made, into which the chili pepper and the head of garlic are again placed. Add more spices, pour water (hot) into the cauldron, which should cover the rice by one centimeter.
11. Continue cooking over high heat with the lid on (rice should absorb most of the liquid) for about 10 minutes. Then the fire is reduced to a minimum, the cauldron is covered with a lid and the pilaf is left.steam for another 20 minutes.

After that, the pilaf is removed from the fire and mixed. Insist under the lid for about 15 more minutes.