Usuba
Lamb with Rice in a Kazaan
Traditional pilaf with tender lamb, fragrant basmati rice and spices. The dish is prepared in layers: first the meat is fried with vegetables, then rice is added, which absorbs all the flavors. Serve hot with green tea.
- Total
- 120 min
- Standard serving
- 439.2 g
Ingredients
Total 10
Instructions
- 1
Step 1
Heat the wok and pour in vegetable oil. Heat it until a light smoke appears. Add a whole peeled onion and fry it — it will absorb any unwanted odors from the oil. Remove the onion.
- 2
Step 2
Add lamb on the bone and quickly sear over high heat until golden brown.
- 3
Step 3
Add the onion, sliced into half rings, and fry until brown.
- 4
Step 4
Add the carrot cut into thin strips. Mix and fry until the carrot is golden brown.
- 5
Step 5
Add the diced meat and fry over high heat until golden brown.
- 6
Step 6
Pour boiling water over the contents of the cauldron and salt it. Add cumin, red chili pepper, and garlic. Simmer over low heat for 40 minutes until the water is almost completely evaporated.
- 7
Step 7
Rinse the rice and spread it in an even layer over the meat and vegetables. Pour boiling water so that it covers the rice by 1–1.5 cm. Bring to a boil and cook until the water level is equal to the rice level.
Reduce the heat and check if the rice is cooked. If it's still firm, add 50–100 ml of water. Make a couple of vertical holes in the pilaf, cover the pot with a lid, and let it sit for 20 minutes over low heat.
- 8
Step 8
Remove the cauldron from the heat. Take out the chili pepper and garlic. Carefully stir the pilaf and place it on a large dish.
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