Usuba
Uzbek Pilaf with Veal and Barberry
Fragrant pilaf with tender veal, carrots and rice, seasoned with barberry, anise and dried apricots. Prepared in a traditional cast-iron pot using the braising method with gentle simmering over low heat.
- Prep
- 120 min
- Cooking
- 300 min
- Total
- 420 min
- Standard serving
- 371.6 g
Ingredients
Total 9
Instructions
- 1
Step 1
Soak the rice in water for 2 hours.
- 2
Step 2
Cut the meat into pieces of 10–12 grams. Fry in a cast-iron cauldron in well-heated oil until a brown crust forms.
Add sliced onion and carrot cut into thin strips. Fry everything together.
- 3
Step 3
Pour in hot water and simmer the meat with vegetables.
- 4
Step 4
Add the rice swollen in water. Add anise, barberry, ground pepper and rinsed dried apricots.
Pour hot water in an amount equal to the weight of the swollen rice. Cook without stirring until the water evaporates.
- 5
Step 5
Gather the pilaf to the center with a skimmer into a mound. Pierce it in several places with a stick.
Close the pot tightly with a lid and cook until done over very low heat for another 20–25 minutes.
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