Bukhara-Style Pilaf in a Roaster
This unusual, very tasty take on pilaf will add some variety to your meals! I found this recipe online and was instantly intrigued. It's a bit different from your traditional pilaf — it has its own quirks — but it comes out really, really delicious. Give it a try!
Cooking method
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Step 1:
How do you make Bukhara-style pilaf in a roaster? Gather your ingredients.
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Step 2:
Cut the beef (or lamb) into large pieces.
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Step 3:
Slice the onion into thin half-moons.
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Step 4:
Unlike traditional pilaf, grate the carrots here.
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Step 5:
Cover the meat with 1 liter (about 4 cups) of water, bring to a boil, skim off the foam, lower the heat, and cook for about 30 minutes until partway done.
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Step 6:
Add the onion and carrots to a skillet with heated vegetable oil.
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Step 7:
Stir.
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Step 8:
Sauté until golden.
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Step 9:
Meanwhile, rinse the raisins.
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Step 10:
Rinse the rice until the water runs clear.
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Step 11:
After 30 minutes, take the meat out of the broth.
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Step 12:
Cut it into small pieces.
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Step 13:
Return the cut-up meat to the broth, add the sautéed vegetables, and stir in the rinsed rice.
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Step 14:
Add salt and the raisins.
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Step 15:
Add the spices — I use a ready-made all-natural pilaf blend.
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Step 16:
Cover and cook the pilaf over the lowest heat for about 30 minutes until the rice is done, then turn off the heat and let it rest for 10–15 minutes.
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Step 17:
Spoon the finished Bukhara-style pilaf onto plates. Enjoy!
- If you use a ready-made spice blend, be sure to check the label. These mixes often already contain salt, so account for that or you risk over-salting the dish.
- For rice dishes that turn out great every time, it pays to learn the ins and outs of choosing and cooking rice.
- Every oil is only good up to a certain temperature — its smoke point, the point at which it starts to burn and form harmful compounds. Choose an oil with a high smoke point for frying.
Caloric content of the products possible in the composition of the dish
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 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
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
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