Usuba
Uzbek Pilaf with Lamb
A traditional Central Asian dish made with devzira rice, tender meat, aromatic vegetables and spices. Cooked in a cauldron over low heat, absorbing all the flavors and aromas of cumin, onions and carrots.
- Total
- 60 min
- Standard serving
- 243.7 g
Ingredients
Total 9
Instructions
- 1
Step 1
Rinse the rice under cold water. Soak for 20 minutes in cold water.
- 2
Step 2
Cut the lamb into cubes, carrots into thin strips, onions into half rings.
- 3
Step 3
Pour vegetable oil into a wok and heat. Add the meat and vegetables, fry for 5 minutes, stirring.
- 4
Step 4
Pour water over the meat and vegetables. Wait for it to boil, then add the rice.
- 5
Step 5
Stir the contents of the cauldron well. Cover with a lid and set to low heat.
- 6
Step 6
After 10 minutes, add salt, black pepper and cumin seeds. Stir, cover with a lid and cook for another 7 minutes.
- 7
Step 7
Serve the pilaf on the table, garnished with fresh herbs and vegetables.
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