Delicious Lamb Pilaf (Pilau) | Uzbek Pilaf Receipe (no talk) | village cooking

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is lower in fat, while beef can be more economical.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa offers more protein, while bulgur is often less expensive.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: raisins

Fresh fruits add vitamins, while raisins are a cost-effective alternative.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

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

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, and black pepper, cooking for 2 minutes until fragrant.

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

Pour in water and add salt, bay leaves, and dried fruits; 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 sit, covered, for 10 minutes to allow flavors to meld.

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

Cooking Techniques

Spice Level: