Usuba
Pilaf with lamb and devzira rice
Traditional pilaf based on Uzbek devzira rice, which does not fall apart or stick together. Lamb, carrots, and onions create a rich flavor, while whole garlic adds a characteristic aroma.
- Total
- 90 min
- Standard serving
- 364.8 g
Ingredients
Total 8
Instructions
- 1
Step 1
Rinse the rice under cold water and soak for 30–40 minutes.
- 2
Step 2
Pour oil onto a well-heated pan and let it heat up. An onion placed in the oil should cause it to bubble vigorously. Fry the onion over high heat until golden-brown, until the juice has released from it.
- 3
Step 3
Add diced meat trimmed of sinews. Sear over high heat, flipping once, until browned.
- 4
Step 4
Add the carrots, stir and cook for 5–7 minutes until soft.
- 5
Step 5
Pour about 500 ml of water. Place a whole garlic clove in the center, cleaned only of the outer skin.
- 6
Step 6
Bring to a boil, then remove the garlic and set aside. Add salt — the water should be slightly saltier than the finished pilaf, as the rice will absorb some of the salt.
- 7
Step 7
Pour out the rice and level it slightly. Water should slightly cover the rice.
- 8
Step 8
Cook for 10–15 minutes until the water almost disappears. If there is too much water, make holes in the rice for faster evaporation.
- 9
Step 9
When most of the water is absorbed, return the garlic to the center. Sprinkle the rice lightly with crushed cumin and cover tightly with a lid. If the lid is not tight, cover the pilaf with an inverted plate and place the lid on top. Reduce the heat to low and leave for 20–25 minutes.
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