How to make Traditional Uzbek Palov or Pilaf || Street Food in Uzbekistan || The World Cuisine

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil provides healthier fats while sunflower oil is budget-friendly.

chickpeas

🥗Healthier: lentils

💰Cheaper: beans

Lentils are nutritious and beans are often cheaper.

black pepper

🥗Healthier: white pepper

💰Cheaper: paprika

White pepper is similar in flavor while paprika adds color and sweetness.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5-7 minutes.

Stir in diced lamb and cook until browned on all sides, about 8-10 minutes.

Add grated carrots and cook for another 5 minutes, stirring occasionally.

Mix in minced garlic, cumin, and black pepper, cooking for 2 minutes until fragrant.

Add rinsed rice to the pot, stirring to coat with the oil and spices.

Pour in water and add salt and bay leaves, bringing to a boil.

Reduce heat to low, cover, and simmer for 20 minutes until rice is tender.

Add chickpeas on top without stirring, cover, and let steam for 10 minutes.

Remove from heat and let sit, covered, for 5 minutes before serving.

Cooking Techniques

Spice Level: