What if we cook Uzbek lamb pilaf today? You will need fat, a little cumin and saffron. Rice can be used any way you like. Traditionally, ready-made pilaf should be served on a large dish called a lyagan.
Ingredients
Step-by-step cooking recipe
Wash the lamb under running water, dry it slightly and cut into medium-sized pieces.
Peel the onion from the husk. Chop three pieces, cut one into beautiful half rings for serving.
Cut the carrots into small cubes, chop the dill. Peel the garlic from the husk.
Cut the chicken fat, pour it into the bottom of a deep cauldron and fry for 5-7 minutes.
Add the lamb pieces and cook for 10 minutes over medium heat.
Add the cumin, onion, carrot and continue to fry for another 5-7 minutes.
Pour boiling water, add all the salt and simmer for 30 minutes. Don't worry, rice will take the extra salt later.
Add the washed rice, whole garlic cloves and saffron. Cover with a lid and cook over low heat for another 30 minutes.
After turning off, insist the pilaf under the lid for 20 minutes. When serving, add onion and finely chopped dill to the plate.
