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A serving of Uzbek Pilaf with rice, meat, and vegetables in a traditional dish.

Uzbek Pilaf

A delightful dish featuring fragrant basmati rice cooked with tender lamb and vibrant vegetables, perfect for festive occasions or family gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Central Asian, Uzbek
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups basmati rice Rinsed and soaked
  • 1 lb lamb, cut into chunks Can substitute with beef or chicken
  • 2 large carrots, julienned
  • 1 large onion, chopped
  • 4 cups water or broth Use homemade broth for better flavor
  • 4 tablespoons vegetable oil For sautéing
  • 2 teaspoons cumin Enhances flavor
  • Salt to taste
  • Black pepper to taste

Method
 

Preparation
  1. Rinse the rice under cold water until it runs clear, then soak it in water for about 30 minutes.
  2. In a large pot, heat the vegetable oil over medium heat and sauté the chopped onions until translucent.
  3. Add the chunks of lamb to the pot and brown them on all sides.
  4. Stir in the carrots and cook for a few minutes until softened.
  5. Mix in the cumin, salt, and black pepper to distribute the spices.
  6. Pour in the water or broth, bring to a boil, and stir occasionally.
Cooking
  1. Reduce heat to low, cover the pot, and let it simmer for about 30 minutes.
  2. After simmering, scatter the soaked and drained rice over the mixture in the pot.
  3. Add an additional 2 cups of water, cover, and cook on low heat until the rice is tender and water is absorbed, approximately 20 minutes.
  4. Fluff the rice with a fork and serve hot.

Notes

Serve with a dollop of yogurt or fresh salad. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for about a month. Add a splash of water when reheating to prevent dryness.