Uzbek pilaf with lamb

Step-by-step preparation

Cooking time: 2 hr 10 mins

1. STEP 1

   

   brown rice

2. STEP 2

   

   Rinse the rice and add salted water

3. STEP 3

   

   linseed oil

4. STEP 4

   

   melt the tail fat

5. STEP 5

   

   cracklings

6. STEP 6

   

   tail fat

7. STEP 7

   

   mutton

8. STEP 8

   

   onion

9. STEP 9

   

   onion half rings

10. STEP 10

    

    cut the carrots into cubes

11. STEP 11

    

    carefully place the meat in the cauldron

12. STEP 12

    

    fry the meat

13. STEP 13

    

    add onion

14. STEP 14

    

    fry the onion

15. STEP 15

    

    seasonings for pilaf

16. STEP 16

    

    salt and add some seasonings

17. STEP 17

    

    lay out the carrots

18. STEP 18

    

    add rice

19. STEP 19

    

    salt and add seasonings

20. STEP 20

    

    fill with water

21. STEP 21

    

    check the water level

22. STEP 22

    

    wash the garlic

23. STEP 23

    

    bury garlic in rice

24. STEP 24

    

    lid and gauze

25. STEP 25

    

    wrap the lid with gauze

26. STEP 26

    

    cover the cauldron with a lid with gauze

27. STEP 27

    

Comments on the recipe

Anna

11.12.2023

4.5

Beautiful work! In every way. Thank you! There is such a recipe.

Lera

11.12.2023

5

I cook pilaf according to this recipe. I only add unpeeled garlic. After rinsing well, I place it on the bottom of the cauldron under the rice. The aroma can be better, and not everyone likes the cloves of peeled garlic after cooking. After the pilaf has stood, I take out the garlic.

♚Larisynshik

11.12.2023

4.8

So I also put it in unpeeled. Only at the end of cooking in rice. In general, garlic is stewed for only 10-15 minutes. Then the smell somehow fades.

Nata

11.12.2023

4.5

Good afternoon, the recipe is very interesting, only the sequence is a little strange, although I agree one hundred percent about the rice. Brown rice makes pilaf much tastier. My husband says that the best rice for pilaf is from Uzgen (Kyrgyzstan), the garlic is really put whole, not in cloves, so it’s much more fragrant, and besides, there are people who don’t like garlic, so for those who like it, it’s served on a separate plate. And yes, I wholeheartedly advise you to serve pilaf with a salad of tomatoes and onions, it will be finger-licking delicious.

♚Larisynshik

11.12.2023

5

The sequence is quite normal. I used to cook a little differently. It was a normal porridge with meat and seasonings. They ate, of course. When I prepared it according to the recipe of the respected Galib, I simply went numb. A family of 5 ate a large cauldron in half a day. Now I want to try it with fat tail fat, although we try not to cook it with too much fat.

Nata

11.12.2023

4.8

We cooked with fat tail fat, it was very tasty, but damn it was hard for a couple of days afterwards. although it probably depends on everyone, my relatives eat pilaf on all holidays and look at everything at night and nothing :) And I also used to get porridge instead of pilaf, my mother-in-law taught me that the main thing is time and the amount of water..... now I want pilaf.

♚Larisynshik

11.12.2023

5

And I just bought lamb yesterday. Today I will be more sophisticated. Mine are waiting.