The HEALTHIEST PILAF in the WORLD | Bukharian pilaf (Osh-i-Sofi) | How to make UZBEK PILAF #4k

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

chickpeas

🥗Healthier: lentils

💰Cheaper: white beans

Lentils are nutritious and often less expensive.

raisins

🥗Healthier: dried apricots

💰Cheaper: dried cranberries

Dried apricots add a unique flavor while cranberries are often cheaper.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil is healthier, while sunflower oil is budget-friendly.

Boil 1 kg of lamb meat with bones in 3 liters of water for 1.5 hours, removing foam with a strainer.

Chop the cooked meat into large pieces and separate it from the bones.

Put half of the chopped carrots into the bottom of the pot.

Add the meat on top of the carrots.

Add 1 tsp of salt and 3 ladles of boiled broth.

Add 100 g of raisins and the rest of the carrots, then cover it.

Cook for 25 minutes on low heat.

Rinse the rice until the water runs clear.

Add 2 tbsp of salt to the boiling water.

Boil the rinsed rice and soaked chickpeas for 6-7 minutes over high heat until half cooked.

Put the drained rice in the pot and let it simmer over low heat for 20 minutes.

Mix various oils and heat them up to 250°C, then pour the oil over the rice and leave the pilaf for 5 minutes.

Turn off the stove and serve by putting the rice on a plate, then adding the carrots and meat on top.

Cooking Techniques

Equipment Needed

Spice Level: