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Uzbek Lamb Pilaf

The classic recipe for traditional Uzbek pilaf — delicious! This is the real deal. I found the recipe from G. Saidov, a wonderful chef who explains it so well that even someone with no cooking background can turn out a masterpiece.

♚LarisynshikAuthor avatar
Recipe author
Uzbek pilaf with mutton
Uzbek pilaf with mutton
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 % 7 g
Fats 39 % 18 g
Carbohydrates 46 % 21 g
280 kcal
GI: 14 / 86 / 0

Cooking method

  1. Step 1:

    Step 1

    Brown rice

  2. Step 2:

    Step 2

    Rinse the rice and cover it with salted water

  3. Step 3:

    Step 3

    Flaxseed oil

  4. Step 4:

    Step 4

    Render the lamb tail fat

  5. Step 5:

    Step 5

    Cracklings

  6. Step 6:

    Step 6

    Lamb tail fat

  7. Step 7:

    Step 7

    Lamb

  8. Step 8:

    Step 8

    Onion

  9. Step 9:

    Step 9

    Onion cut into half-rings

  10. Step 10:

    Step 10

    Cut the carrots into batons

  11. Step 11:

    Step 11

    Carefully lay the meat into the cauldron

  12. Step 12:

    Step 12

    Brown the meat

  13. Step 13:

    Step 13

    Add the onion

  14. Step 14:

    Step 14

    Fry the onion

  15. Step 15:

    Step 15

    Pilaf seasonings

  16. Step 16:

    Step 16

    Add salt and a little seasoning

  17. Step 17:

    Step 17

    Add the carrots

  18. Step 18:

    Step 18

    Add the rice

  19. Step 19:

    Step 19

    Add salt and seasonings

  20. Step 20:

    Step 20

    Pour in water

  21. Step 21:

    Step 21

    Check the water level

  22. Step 22:

    Step 22

    Wash the garlic

  23. Step 23:

    Step 23

    Nestle the garlic into the rice

  24. Step 24:

    Step 24

    Lid and cheesecloth

  25. Step 25:

    Step 25

    Wrap the lid in cheesecloth

  26. Step 26:

    Step 26

    Cover the cauldron with the cheesecloth-wrapped lid

  27. Step 27:

    Step 27

    The finished pilaf

  • How do you make Uzbek lamb pilaf? Take brown rice, pick it over, rinse it, cover with salted water, and set aside. Cut the bone-in meat into large chunks. Slice the onion into half-rings, cut the carrots into long thin batons, and cut the lamb tail fat into pieces. Pour the flaxseed oil into a cauldron (kazan) and turn the heat up all the way. When the oil is hot, add the tail fat and render it down, then remove the cracklings. Next, very carefully lay the meat against the wall of the cauldron. Once the meat has browned and the liquid has cooked off, add the onion. Stir everything so the meat ends up on top and the onion underneath. Season the meat and onion with salt, a little pepper, and some seasoning. After 7–8 minutes, once the onion is golden, pour in enough hot water to cover the meat. Wait for it to boil, lower the heat, and let the meat simmer for 30–40 minutes. Then stir the meat and onion one last time and add the carrots. Turn the heat up, wait for the cauldron to boil, then lower the heat and let the carrots gently cook for 15–20 minutes. Once the carrots are in, don't stir the contents of the cauldron anymore. After 20 minutes, add the rice, spreading it evenly over the carrots, salt it, sprinkle it evenly with pilaf seasoning, and pour in boiling water so it sits about 1 to 1½ finger-widths above the rice. Wait for the water to boil, then turn the heat to the minimum. Now let all the water cook off. To check, gently poke the pilaf with the handle of a wooden spoon and see how much water is left. When there's very little, nestle 2–3 heads of washed garlic into the rice and cover the cauldron tightly with a lid wrapped in 3–4 layers of cheesecloth or a towel — this keeps condensation from turning the pilaf mushy. In 20–25 minutes the lamb pilaf is ready. Spoon the rice and carrots onto a platter and set the meat on top. Discard the bones.
  • Tip: for rice dishes that turn out perfectly every time, read our article on choosing and cooking rice.
  • Every oil is only good up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds. For help choosing the best oil for frying and getting the temperature right, see our guide.
  • Since everyone's taste for salt, sweetness, bitterness, heat, and acidity is different, always add spices and seasonings to your own taste. If you're trying a seasoning for the first time, remember that some are especially easy to overdo (chili pepper, for one).

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Lean mutton - 169  kcal/100g
  • Fat mutton - 225  kcal/100g
  • Lamb - brisket - 533  kcal/100g
  • Mutton - ham - 232  kcal/100g
  • Lamb chop on a bone - 380  kcal/100g
  • Lamb shoulder - 284  kcal/100g
  • Mutton - dorsal part - 459  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • Fortified boiled white rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Salt - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Chicken fat - 897  kcal/100g
  • Linseed oil - 898  kcal/100g

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