Usuba
Fergana Pilaf with Lamb
Traditional Central Asian pilaf with tender lamb, carrots, and onions. The rice is cooked as a separate layer, absorbing the aromatic broth. The dish is served in a mound with a crispy crust on the bottom.
- Total
- 180 min
- Standard serving
- 267.5 g
Ingredients
Total 6
Instructions
- 1
Step 1
Cut the lamb into cubes and bring to a boil in salted water. Rinse the meat with cold water.
- 2
Step 2
Slice the onion into rings.
- 3
Step 3
Place the meat and onion in the cauldron, fry over medium heat until reddish in color, stirring constantly. Add oil as needed.
- 4
Step 4
Cut the carrots into thin strips and place them in the cauldron.
- 5
Step 5
Salt and fry, stirring constantly, until the carrots turn golden brown. Add oil as needed.
- 6
Step 6
Pour water so that it completely covers the meat, carrots, and onions.
- 7
Step 7
Add pilaf spices, stir and bring to a boil. Boil for 25 minutes.
- 8
Step 8
Rinse the rice 4 times in cold water, rubbing it between your palms.
- 9
Step 9
Spread the rice in an even layer, increase the heat and pour in water so that it covers the rice by 1–1.5 cm. Let it boil without stirring.
- 10
Step 10
When the water boils, taste the pilaf and add salt if necessary.
- 11
Step 11
When the water has evaporated, gather the pilaf into a mound toward the center. Make several holes with a stick so that water from the surface flows to the bottom. Reduce the heat, cover with a lid, and cook for another 25 minutes.
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