Usuba
Samarkand Pilaf
Traditional Central Asian pilaf with meat, carrots, and rice, cooked in a cauldron. The dish is prepared in layers: first, meat is fried with onions, then carrots and rice are added and stewed separately without stirring. The result is an aromatic dish with fluffy rice and juicy meat.
- Total
- 160 min
- Standard serving
- 302.7 g
Ingredients
Total 7
Instructions
- 1
Step 1
Rinse the rice several times in cold water until the last water becomes clear.
- 2
Step 2
Clean the onion and carrot. Cut the onion into half rings, and the carrot into thin strips.
- 3
Step 3
Heat the cauldron and heat the oil in it. Fry one whole unpeeled onion until blackened, then remove it. Fry the sliced onion, stirring, until dark golden color — about 10 minutes.
Add diced meat and fry it. Pour in a little water and simmer for 5 minutes.
- 4
Step 4
Add the carrots and fry without stirring. Pour boiling water so that it is 1 cm above the contents of the cauldron. Reduce the heat and simmer for 20 minutes.
- 5
Step 5
Add spices (cumin).
- 6
Step 6
When the rice absorbs the water, reduce the heat to medium. Add the washed rice and salt, sprinkling them on top. Pour boiling water so that it is 1–2 cm above the contents.
Important: do not mix rice with carrots throughout the cooking process.
- 7
Step 7
When the rice has absorbed all the liquid, cover the cauldron with a lid, reduce the heat to minimum, and leave for 30 minutes.
- 8
Step 8
Arrange the finished pilaf on a large plate in layers: first rice, then carrots, meat on top.
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