Share your Easy Cooking Recipe || Week-03 ||Uzbek pilaf

The correct recipe for Uzbek pilaf. Now you will know exactly how to cook real Uzbek pilaf. Cooking description:
Plov - also known as "Osh" is a classic main dish in Central Asian countries. Today it can be tasted with additional ingredients such as beans, barberry, eggs, quince, pomegranate.
But the main ingredients of pilaf: onion, rice, oil and meat remain unchanged in all variants.
In Central Asia, every self-respecting man is simply obliged to be able to cook pilaf.

Ingredients: Lamb - 2 Kilograms Onion - 2 Pieces Carrots - 5 Pieces Rice - 3.5 Cups Garlic - 1 Piece Salt - 3 Teaspoons Ground cumin - 1.5 Teaspoons Black pepper - 1 Pinch Servings: 4
How to cook "Uzbek Pilaf"

1.First you need to wash, peel and cut the carrots into thin strips.

2.Cut the onion into half rings.

3.Cut the lamb into medium pieces.

4.Put the cast iron on medium heat and add oil. Wait until the oil boils.

5.Dip the meat in the oil at the bottom of the cast iron. Fry until brown crust appears. Then add onion, a pinch of caraway seeds, 1/2 salt and ground black pepper. Mix everything well.

This is what the finished meat looks like

6.Put the carrots in a cast iron pot. Add the rest of the salt and caraway seeds. Stir and cook until the carrots "soften". Stir every 30 sec. Pour 8 cups of boiled water.

7.When the water warms up well (does not boil), add the head of garlic. Cook over medium heat for 1 hour. Rinse the rice.

8.After 1 hour, remove the garlic and add the rice to the iron pot. Add more water if needed.

9.Add the garlic head back. When the rice begins to absorb water, remove the garlic again. Cover pilaf and cook for 8 minutes. Check every few minutes to see if all the liquid has been absorbed to avoid burning.

10.Make a rice dome. Place the head of garlic on top.

11.Turn off the heat and let the pilaf stand under the lid for 30 minutes.

12Mix the rice and serve. Bon Appetit!