Uzbek Pilaf

Uzbek pilaf with its unique flavour that you will not forget once you taste it once in your life a taste I recommend you to taste Uzbek pilaf from Uzbekistan. You will probably will be the best pilaf you have ever eaten in your life. One of the most special flavours of Turkish cuisine is one of them. It is a moderately difficult dish to make with a few tricks. A Turkish If you have a friend, you should definitely insist on Uzbek pilaf and taste it.

Although there is a lot of onion and garlic in it, these flavours are very intense. you do not need to consume it with any dish next to a light pilaf that you do not take in the form is a main dish in itself. I recommend you to consume it with Turkish ayran.

It takes about an hour to make and about an hour to infuse it will take time. Your pilaf is ready in 2 hours in total.

Ingredients:

5 onions
1 whole garlic
750 grams of meat
400 grams of rice
6 carrots
1 teaspoon black pepper
2 teaspoon cumin
2 teaspoons of salt
Hot water
200 grams of vegetable oil
Optional currants

Preparation:

1. After peeling and washing the onions, finely chop them into small pieces
2. Peel and julienne the carrots
3. Clean the outermost skin of the garlic and wash it thoroughly, because the garlic is a whole clove. we will use it as
4. Use medium fat and cut the meat into cubes
5. Add your meats to a deep pot and cook them in a simple way, the meats will be watery. will leave.
6. Add vegetable oil on the meat that has completely absorbed its water and sauté well.
7. Add the onions to the cooked meat and cook until they disappear. be careful not to burn
8. After adding the carrots and mixing well, add the garlic whole in the centre. add 2 cups of hot water and cook covered for 10 minutes
9. At this stage, add the spices and salt and cook for 5 more minutes
10.Be controlled at this stage, if the water runs out, you can add water
11.If the oil is low, you can add oil
12.Take the garlic in the cooked carrot and meat and add the rice. at the stage you can add currants
13.Stir once and add the water, the water measurement is standard when making pilaf. use as much as you use, but be careful not to use too much
14.Then add the garlic that you have removed to the centre of the pot and close the mouth of the pot. cover and cook over medium heat
15.Let your cooked pilaf rest for 30 minutes and 1 hour if you have time

Tips:

– Cook the pilaf in a deep saucepan where you can mix it easily
– Wash the rice thoroughly before adding to the pilaf
– Use plenty of spices
– Do not stir the pilaf too much during the cooking process
– Always rest the pilaf after cooking

Bon Appetit!