Pilaf with quince and meat in Uzbek style

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to make pilaf with quince and meat in Uzbek? Very simple. To begin, prepare the necessary ingredients according to the list. Pilaf can be prepared without barberry, but we cook with these ingredients - it gives the dish aroma and light sourness. In general, you can replace these spices with 1-2 tbsp. l. ready-made spices for pilaf.

2. STEP 2

   

   Wash the lamb, cut into large pieces.

3. STEP 3

   

   Rinse the rice until it is clean, add a little salt, add warm water and leave for 30 minutes. Soaking the rice before cooking will prevent it from becoming soggy. You can use any rice. You can use a special one for pilaf, but other varieties are also suitable, it is only important that the cereal is steamed, then it will retain its shape and will not boil over. I have golden steamed rice.

4. STEP 4

   

   Then drain the water.

5. STEP 5

   

   Peel the carrots and cut into strips.

6. STEP 6

   

   Peel the onion and cut into half rings.

7. STEP 7

   

   Wash the quince and cut into large slices. I just cut the fruit into 4 parts.

8. STEP 8

   

   Heat vegetable oil in a cauldron. Add the meat and fry over high heat, stirring occasionally, for 10 minutes until golden brown.

9. STEP 9

   

   Add onion. Sprinkle it with black ground pepper and salt.

10. STEP 10

    

    Mix everything so that the meat is on top and the onion is on the bottom. Fry the onion and meat for 7-8 minutes.

11. STEP 11

    

    Pour in hot water until it completely covers the meat and onions.

12. STEP 12

    

    Bring to a boil and simmer over low heat, covered, for about 30 minutes.

13. STEP 13

    

    Mix everything, spread the carrots in an even layer and simmer for another 15 minutes.

14. STEP 14

    

    Mix cumin, barberry, paprika, salt and ground pepper in the palm of your hand. Sprinkle the contents of the cauldron evenly with spices.

15. STEP 15

    

    Place quince slices on top. Simmer for 2-3 minutes.

16. STEP 16

    

    Place the rice in an even layer on the meat.

17. STEP 17

    

    Sprinkle turmeric and 1 tbsp on top of rice. l. salt.

18. STEP 18

    

    Pour in hot water so that it rises 2-3 cm above the rice level. Cover the cauldron with a lid and bring the water to a boil over medium heat.

19. STEP 19

    

    Stick whole, washed garlic cloves into the rice. Cook pilaf covered for 15-20 minutes

20. STEP 20

    

    Then use a slotted spoon to collect the rice in the center and use skewers to make deep punctures in the pilaf.

21. STEP 21

    

    If there is no water in the cauldron, wrap the lid with gauze and cover the cauldron with it. Let the pilaf brew for about 10-15 minutes. If there is still water in the cauldron, reduce the heat to low. Wait until it evaporates and then cover the cauldron with a lid.

22. STEP 22

    

    Place rice and carrots on a plate. Cut the lamb pieces into small pieces and place on the pilaf. Garnish with garlic heads and quince slices. Bon appetit!

Comments on the recipe

Maystin

28.09.2023

4.8

I saw a recipe for pilaf with quince and meat in Uzbek and wanted to cook it. But I didn’t use lamb due to my taste preferences. I usually add either pork or chicken to pilaf. This time I decided to prepare a more dietary version of pilaf and took chicken fillet. I added all the listed spices to the meat and vegetables. I poured in the rice, placed pieces of quince and a whole head of garlic on top. I deepened them a little into the rice and filled everything with water. The pilaf was cooked for about 15 minutes. The author recommended wrapping the lid with gauze; I used a regular waffle towel. The result was a fragrant, delicious dish. Quince sounded very interesting in pilaf! Thanks to Maria for the recipe!