How to make Uzbek pilaf at home on 3 kg of laser rice | YasharBek

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: raisins

Fresh fruits offer a lighter flavor while raisins are cost-effective.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil is healthier, while sunflower oil is often cheaper.

chickpeas

🥗Healthier: lentils

💰Cheaper: split peas

Lentils provide similar protein with fewer calories.

Rinse rice under cold water until water runs clear.

Soak rice in water for 30 minutes, then drain.

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 10 minutes.

Add sliced carrots and cook for another 5 minutes until softened.

Mix in garlic, cumin, black pepper, and salt, cooking for 2 minutes to release aromas.

Add soaked rice to the pot, spreading it evenly over the meat and vegetables.

Pour in enough water to cover the rice by about an inch.

Bring to a boil, then reduce heat to low and cover tightly.

Cook for 20-25 minutes until rice is tender and water is absorbed.

Remove from heat and let sit covered for 10 minutes.

Fluff the pilaf with a fork and mix in chickpeas and dried fruits before serving.

Garnish with fresh herbs before serving.

Cooking Techniques

Spice Level: