Bukhara pilaf in duck soup

Step-by-step preparation

Cooking time: 1 hr 15 mins

1. STEP 1

   

   How to make Bukhara pilaf in a duck pot? Prepare the necessary ingredients.

2. STEP 2

   

   Coarsely chop the beef (or lamb).

3. STEP 3

   

   Cut the onion into thin half rings

4. STEP 4

   

   Grate the carrots, unlike traditional pilaf.

5. STEP 5

   

   Pour 1 liter of water over the meat, bring to a boil, skim off the foam, reduce the heat and cook for about 30 minutes until half cooked.

6. STEP 6

   

   Place onions and carrots in a frying pan with heated vegetable oil.

7. STEP 7

   

   Stir

8. STEP 8

   

   Fry until golden brown

9. STEP 9

   

   Meanwhile, wash the raisins

10. STEP 10

    

    Rinse the rice until the water runs clear

11. STEP 11

    

    After 30 minutes, remove the meat from the broth

12. STEP 12

    

    Finely chop

13. STEP 13

    

    Return the chopped meat to the broth, add fried vegetables, add washed rice

14. STEP 14

    

    Salt and add raisins

15. STEP 15

    

    Add spices - I have a ready-made natural mixture for pilaf

16. STEP 16

    

    Cook the pilaf, covered, over low heat for about 30 minutes until the rice is ready, then turn off the heat and let it sit for 10-15 minutes.

17. STEP 17

    

    Place the finished Bukhara pilaf on plates. Bon appetit!

Comments on the recipe

tatyanochka2022

02.09.2023

4.7

In the recipe for Bukhara pilaf in a duck pot, I was attracted by the method of preparing it. I took one carrot and an onion for the pilaf. Meat 250-300 grams. Rice, salt and spices were added by eye. The meat (in my case, pork) was poured with water and cooked for 30 minutes. Then she took it out of the cauldron in which she cooked it, cooled it, cut it into medium-sized pieces and returned it to the cauldron. I had too much broth, so, leaving a little in the cauldron, I poured the rest into a deep bowl to then add the required amount to the pilaf. I added fried carrots and onions, washed rice, a little broth, and salt to the meat. For spices I used dried basil. I did not add raisins to the pilaf. I cooked the pilaf on low heat under the lid for 30 minutes, let it brew for about 10 minutes. During this time, all the broth had evaporated, the meat became soft, the rice was translucent, grain to grain. Delicious! Thank you very much!

Tatiana

02.09.2023

4.5

Nastenka, thank you for the interesting recipe! After I found out that my favorite latka can completely replace a cauldron, I am not indifferent to pilaf. And a hooligan thought flashes through my mind: cook several different ones in a row and see if my husband understands that they are different.

Ira

02.09.2023

5

nasstin, what a delicious and aromatic pilaf! And what an interesting combination of meat with raisins, by the way, how much should you take? Thank you very much for the recipe!

Milana

02.09.2023

4.8

Thank you, it turned out very tasty! I made it with turkey. Photo report is attached)))

lara

02.09.2023

4.9

Spicy Bukhara pilaf in a duck dish. This is delicious! My relatives said that this pilaf is the most delicious, probably because I prepared it especially for them and with love))) And the rest of the ingredients are quite ordinary. By the way, raisins are a cool feature! Thank you very much for the recipe!

Alex

02.09.2023

4.5

It turns out satisfying and not very fatty, unlike traditional methods of preparing pilaf...