Uzbeki Pulao | Uzbaki Palau | Sarah Zafar

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while chicken thighs are less expensive than breasts.

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a healthier grain alternative, while long-grain rice is often cheaper.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are more affordable.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Dried cranberries offer a tart flavor, while dried apricots can be less costly.

Heat 1 cup of oil in a cooking pot over medium heat.

Add 3 medium chopped onions and caramelize until nice and brown.

Add 2 pounds of chopped veal to the caramelized onions.

Season with salt and 2 tablespoons of char masala, then mix well and cook for about 8 minutes.

Add the 5 sliced carrots and mix them with the meat.

Pour in 6 cups of hot water, ensuring it is 2 inches higher than the meat.

Cover and let it cook for about 15 minutes.

Once the meat is cooked and tender, add 1 cup of Sultana raisins and the soaked basmati rice (do not pre-boil the rice).

Make a space in the rice without mixing it, and let it come to a boil until the liquid dries up.

Create three spaces in the rice to help it dry faster.

Once the liquid is dry, place garlic on top (if using), cover, and simmer on low heat for 20 to 25 minutes.

After cooking, remove the garlic and give the pulao a good mix.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens