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| Uzbek Pilaf |
Ingredients
2 glasses rice
2 medium carrots
1 big onion
8.8 ounces meat cubes
4 garlic cloves
1/3 glass sultana
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1 + 1/2 teaspoon salt
1 teaspoon black pepper
3 glasses broth
1/3 glass sunflower oil
1 tablespoon butter
Cooking Instructions
Firstly roast the meat cubes over medium heat without oil addition, until the broth evaporates totally. Transfer three glasses water in it and boil until it softens. Meanwhile, rest the rice in salty and lemony warm water. Dice the onion. Wash the garlic cloves without decorticating them. Slice the carrots into match size. Rest the sultanas in water.Strain the boiled meat, and broth. If the broth is less later three glasses, add water on it to get three glasses of broth. Put sunflower oil and butter in a pot, and place the pot over high heat. Add onion in it, and roast until the onion turns to transparent. Later add the carrot and the non-decorticated garlic cloves in it. Roast it by stirring it constantly until the liquid of the mixture evaporates totally. Wash the rested rice until the starch over the rice goes away, strain it. Later add the rice into the pot, roast it for almost five minutes. Add sultanas, salt, black pepper, allspice, cinnamon, boiled meat and three glasses of broth in it, stir and cover the lid of the pot. Cook the pilaf over medium heat for ten minutes, later cook it over low heat for ten minutes more. Later remove it from the stove. Place a paper towel between the pot and its lid, and rest the pilaf for thirty minutes. Stir it without mashing the pilaf, place onto the service plate.
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