Uzbek pilaf, which you can easily cook at home. Very hearty, tasty, bright, with a delicious aroma. This recipe cannot be called 100 percent classic, however, it is very close to it.
Preparation time for ingredients: 20 minutes
Time for preparing: 1 hour 40 minutes
1. Put the rice in a bowl, cover with warm water and set aside. Wash the garlic.
2. Heat oil in a cauldron and fry lamb over high heat (about 10 minutes). Add the onions, cook for another 10 minutes. After that, place the carrots, continue frying again for about 10 minutes. Add cumin, coriander, barberry, pepper and garlic heads. Stir to distribute all ingredients evenly throughout the pan. Cover the cauldron with a lid, reduce the heat to medium and cook 30 minutes.
3. Wash the rice, drain the water. Pour it into the cauldron evenly. Then slowly pour in boiling water so that the pilaf is covered with water for 2 cm. Do not mix. Season the pilaf with salt, reduce the heat to medium-low, cover with a lid and cook for about 20 minutes – there should be quite a bit of liquid left. Turn off the heat, give the float about 10 minutes to make it reach, then open the lid and mix.