Festive Uzbek Pilaf "Abundance"

Festive Uzbek pilaf "Abundance" – recipe with photo, Uzbek cuisine
rating: 4
wotes: 1

Cooking time: 4 h 30 minutes

Difficulty: Medium recipe

Recipe yield: 4,5 kg

Uzbek food

Festive Uzbek pilaf "Abundance" – a Uzbek cuisine recipe, such pilaf is cooked in Bayram, for honored guests it is desirable to have all the ingredients on a platter (lagan) with pilaf. So that pilaf does not turn out to be dry, meat should be selected with fatty layers. In addition to pilaf, a radish is served in Uzbekistan, it can be any: green, red or white (daikon). Black radish is not suitable, as it has a too pronounced sharp taste.

Festive Uzbek pilaf ingredients

Festive Uzbek pilaf recipe

Peel and chop the onion

To make a Uzbek cuisine recipe, a festive Uzbek pilaf "Abundance", onion, peel, cut into half rings and fry in melted fat tail fat.

Add meat to the fried onion

Separate the meat from the bone and cut into medium slices. When the onion in the cauldron softens and changes color, add chopped meat and fry until light golden brown.

Dice the carrots and add to the meat

While the meat is fried, peel the carrots and cut into a small cube, approximately the size of green peas. Add carrots to the fried meat and onions and mix. Simmer over medium heat until carrots are slightly soft.

Next to the carrots, add quince, chickpea and garlic to the pilaf

After adding pre-soaked chickpeas, peeled and cut into 4 parts quince without seeds, add the whole garlic, pour about 1 cm higher than the products with water, cover and cook over low heat until the peas are cooked. If necessary, add more water.

When the chickpeas become soft add the washed rice

When the chickpeas become soft, you can pepper, salt and pour rice, pour in water 1 cm higher than rice, and cook over high heat for 15 minutes.

Add raisins to the pilaf and cover

Reduce heat to a minimum, pour raisins, cover and let stand for 20-25 minutes. Mix the prepared holiday pilaf, separate the quince and garlic – they will decorate the pilaf. Put the festive Uzbek pilaf on a dish, decorate and serve.

Boil the eggs separately, and cut the green radish

To decorate the festive Uzbek pilaf, boil carrots and eggs. Peel and cut the eggs into 4 parts, cut the carrots into circles, triangles or asterisks. Peel and cut onions with rosettes (baskets). Pour pomegranate seeds into onion baskets. Peel the radish, cut into strips or thin slices and salt. Everything, a festive Uzbek pilaf can be served.

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