Uzbek Pilaf
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g mutton, boneless, le meat
- 500 g carrot (s)
- 1 onion (s)
- 4 tablespoon oil
- 0.75 liter ¾ meat broth
- 300 g rice
- 0.5 teaspoon ½ salt
- 1 pinch white pepper
- 3 tomato (s)
- 3 clove (s) garlic
Print Recipe
Pin Recipe Instructions
- Wash the mutton, dry it and cut it into 2 cm cubes. Scrape the carrots, cut in half lengthways and then cut into pieces. Peel and finely chop the onion and garlic cloves.
- Heat the oil in a saucepan and brown the mutton, turning it all over. Fry the onion and garlic for 5 minutes, add the carrots and a cup of meat stock. Steam everything over a mild heat for 30 minutes.
- Wash the rice, stir into the meat and vegetables and cook for 5 minutes; Top up with the rest of the meat stock. Cook and season the dish over a mild heat in 15-20 minutes.
- Garnish the pilaf with tomato slices.
- You can also use poultry, duck or pork instead of mutton.
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