Usuba
Uzbek Pilaf with Beef
A traditional Central Asian beef dish made with rice and vegetables, cooked in a cauldron with characteristic spices. The meat and rice are cooked together, absorbing the aromas of cumin and barberry. The dish turns out crumbly, with tender meat and well-infused rice.
- Total
- 90 min
- Standard serving
- 495.9 g
Ingredients
Total 9
Instructions
- 1
Step 1
Cut the meat into small pieces, slice the onion into half-rings, and cut the carrots into thin strips.
- 2
Step 2
Rinse the rice. Heat the oil in a kazan, add the meat and fry until golden brown.
- 3
Step 3
Add the onion and fry together with the meat until golden brown. Then add the carrot and fry everything together until the carrot is soft.
- 4
Step 4
Add cumin and barberry while frying the vegetables.
- 5
Step 5
Pour 3 cups of water and cook for 30 minutes. Season with salt to taste. Add a whole head of garlic. Spread the rice over the vegetables and level it. There should be a layer of water 1.5–2 cm high above the rice. Increase the heat.
- 6
Step 6
When the water is absorbed, reduce the heat to minimum. Pile the rice into a mound, and make several holes with a knife down to the bottom of the pan.
- 7
Step 7
Cover the pilaf with a flat plate so that it lies on the rice, and cover it with the kazan lid on top.
- 8
Step 8
Leave on the lowest heat for 35–40 minutes.
- 9
Step 9
Open the lid, stir the pilaf and serve on the table.
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