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Easy Homemade Rice Pilaf

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Ingredients

20 g Barberries
1 tbsp Black Pepper
1 kg Carrot
200 g Garlic
1 tbsp Kosher Salt
1 kg Lamb Get the leaner cuts
300 g Sunflower oil
1 kg Onions
1 kg Rice Use the short-grain variety
1.3 l water

Nutritional information

396 g
Serving Size

Amount Per Serving

626
Calories

Calories from Fat 229

26 g
Total Fat

Saturated Fat 4 g

46 mg
Cholesterol
603 mg
Sodium
131 mg
Potassium
76 g
Total Carbohydrates

Sugars 7 g

4 g
Dietary Fiber
22 g
Protein

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Easy Homemade Rice Pilaf

Features:
  • Events and Gatherings
Indulge into the specialty of Middle Eastern cooking with this basic Uzbek lamb pilaf recipe!
  • 2 h
  • Serves 14
  • Medium

Ingredients

Directions

That’s the classics of traditional central Asian cooking. Uzbeks usually serve such easy homemade rice pilaf with a salad made of fresh tomatoes and onion rings. Try that too, and don’t forget about lots of green tea afterwards!

Steps

1
Done

Get everything ready before starting, as it's impossible to stop in the process. Carefully wash the carrots, peel them, just like the onions and garlic cloves. Don't forget to wash your lamb too. The rice is a completely different story, you'll need to keep more details in your mind.

2
Done

The rice should be carefully washed in the cold water. Change it as many times as needed, until the water becomes almost transparent. Be careful, otherwise you may break the grains. Just gently rub the rice between your fingers.

3
Done

It's also highly recommended to add one tablespoon of salt while washing the rice, it usually improves the taste. However, this step is optional.

4
Done

Drain the rice and let it stand for a bit.

5
Done

Rinse the dried barberries and then soak them before moving to the next step of cooking the pilaf.

6
Done

Cover the rice with quite hot water. It should stand this way until you add it to the pot.

7
Done

Cut your peeled carrots into thick strips, only this shape should be used for pilaf, otherwise its texture wouldn't be right.

8
Done

Cut the onions into the half-rings, it's always traditionally cut this way in Uzbek cuisine.

9
Done

Cut off the meat from the bones, and junk it. Also try to separate the spinal bones. This way your pilaf would taste as perfect as possible.

10
Done

Pour all the vegetable oil and let it become hot before transferring the bones. Fry them until the spinal bones become brownish. After that, take them our from the oil.

11
Done

Transfer the cut onions into the same oil. Keep the heat high.

12
Done

Tranfer the chunks of your lean lamb to the onions.

13
Done

Use the mortar to grind the black pepper. Sprinkle it over the meat.

14
Done

Add the previously discarded spinal bones to the meat.

15
Done

Transfer your carrots to the base of the pilaf. Since this moment, you shouldn't stir the mixture, otherwise you will spoil your dish.

16
Done

Sprinkle the dried berries over the carrots.

17
Done

Generously sprinkle kosher salt over your pilaf base.

18
Done

Boil and pour the water over the mix in your wok.

19
Done

Transfer the rice into the wok. Gently stroke it with a skimmer, this way it won't become dry, as you constantly expose it to the liquid with fat.

20
Done

Stick the garlic cloves into the rice. You should completely cover them with rice, but only gentle movements should be involved.

21
Done

After a few minutes, make the holes with a wooden stick. This way you will get rid of any unnecessary liquid.

22
Done

Gently move the rice from the sides to the centre to make a kind of a hillock from your rice. Cover the pilaf with a lid and reduce the heat to minimally possible.

23
Done

Let the rice evaporate all the water for 25-30 minutes, and then serve it immediately.

Iv Olendr

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