Uzbeki Turkmani Pulao RECIPE | Original 50+ KG Uzbeki Pulao RECIPE | Pakistani Street Food

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable.

raisins

🥗Healthier: dried apricots

💰Cheaper: sultanas

Dried apricots provide a similar sweetness with fewer calories.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola is budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs are often more accessible and last longer.

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

Add chopped onions and sauté until translucent, about 5 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, black pepper, and salt; cook for 2 minutes.

Add rinsed rice to the pot and stir to combine with the meat and vegetables.

Pour in water until it covers the rice by about an inch.

Add chickpeas, raisins, and bay leaves, then bring to a boil.

Reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and water is absorbed.

Remove from heat and let it sit covered for an additional 10 minutes.

Fluff the rice with a fork and garnish with fresh herbs before serving.

Cooking Techniques

Spice Level: