The most delicious Uzbek pilaf
3.6 (3 rate)
4
Portions
2 hours
Cooking timeAbout recipe
Plov, also known as Osh, is a classic staple of Central Asian countries. Today, it can be flavored with additional ingredients such as beans, buckwheat, eggs, quinces, pomegranates. However, the main ingredients of pilaf: onion, rice, oil and meat remain unchanged in all variants. In Central Asia, every self-respecting man must know how to cook pilaf. The correct recipe for Uzbek pilaf. Now you will know exactly how to make a real Uzbek pilaf.
Purpose: Lunch recipes
Recipes by ingredients:
# Meat /
# Vegetables -
Required ingredients::
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Lamb2 kilograms
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Onions2 pcs
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Carrots5 pcs
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Rice3.5 glasses
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Garlic1 pc
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Salt3 teaspoons
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Ground cumin1.5 teaspoons
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Black pepper1 pinch
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How to make
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![First of all, carrots should be washed, peeled and cut into thin strips.]()
1. First of all, carrots should be washed, peeled and cut into thin strips. -
![Cut the onion into half rings.]()
2. Cut the onion into half rings. -
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![Cut the lamb into medium pieces.]()
3. Cut the lamb into medium pieces. -
![Place a cast iron pot over medium heat and add oil. Wait for the oil to boil]()
4. Place a cast iron pot over medium heat and add oil. Wait for the oil to boil -
![Put the meat in the oil. Bake until a brown crust appears. Then add the onion, a pinch of cumin, 1/2 salt and ground black pepper. Mix ev...]()
5. Put the meat in the oil. Bake until a brown crust appears. Then add the onion, a pinch of cumin, 1/2 salt and ground black pepper. Mix everything well. -
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![This is what the finished meat looks like:]()
6. This is what the finished meat looks like: -
![Place the carrots in a cast iron pot. Add the remaining salt and cumin. Stir and cook until the carrots are 'soft'. Stir every 30 seconds...]()
7. Place the carrots in a cast iron pot. Add the remaining salt and cumin. Stir and cook until the carrots are 'soft'. Stir every 30 seconds. Add 8 cups of boiled water. -
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![When the water heats up well (not yet boiling), add the head of garlic. Cook on medium heat for 1 hour. Wash the rice.]()
8. When the water heats up well (not yet boiling), add the head of garlic. Cook on medium heat for 1 hour. Wash the rice. -
![After 1 hour, remove the garlic and add the rice to the pot. Add more water if necessary.]()
9. After 1 hour, remove the garlic and add the rice to the pot. Add more water if necessary. -
![Put the head of garlic back. When the rice starts to absorb the water, remove the garlic again. Cover the pilaf and cook for 8 minutes. C...]()
10. Put the head of garlic back. When the rice starts to absorb the water, remove the garlic again. Cover the pilaf and cook for 8 minutes. Check every few minutes to make sure all the liquid has been absorbed to avoid burning yourself. -
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![Put a head of garlic on top.]()
11. Put a head of garlic on top. -
![Turn off the heat and leave the pilaf covered for 30 minutes.]()
12. Turn off the heat and leave the pilaf covered for 30 minutes.
