Uzbek Pilaf
Release Date: 09-08-2010
What remained of a pleasant Saturday night was a pleasant conversation in my ears and the taste of Uzbek pilaf on my palate. This recipe, which belongs to the grandmother of dear Jasmine, is incredibly delicious and nutritious, and it is very practical to make.
You can enrich your rice by adding boiled chickpeas or onions if you wish.
A recipe that will add color to our iftar tables. Take it easy now, big love to you...
Ingredients for Uzbek Pilaf Recipe
- 300 g sauteed cubed meat
- 2 cups of rice
- 2 medium carrot
- 1 tomato or 1 tablespoon tomato paste
- 1 spoonful butter
- 2 tablespoons of oil
- salt, pepper
- hot water
Fabrication :
- Chop the tomato into cubes. Grate the carrots on the small part of the grater.
- Put the oil and meat in the pan, fry on medium heat until the meat releases its juices.
- Add grated carrot and tomato paste on the meat and fry.
- When the tomato paste is dispersed, add 2 cups of rice and mix well. Add salt, pepper and hot water to cover the rice by 1 finger. Cook with the lid closed until the water evaporates.
- Take the cooked rice from the stove and let it rest for 15 minutes with the lid closed. Mix and serve.
HELLO, I'm an Uzbek girl, but your Uzbek rice recipe is a bit wrong, I'm writing it with a lot of hope. Putting tomatoes in the Uzbek rice, rice is put to soak 1 hour before the hobuçi is fried with a little water, then the hovuçi rice is almost ready to be cooked, but the rice should stay on top, the rice should not be cooked, the rice should not be cooked, the rice should not be cooked, the rice should not be cooked. thank you so much
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Your recipes are very good, but this pilaf is not Uzbek pilaf. I made my recipe from my friend from Uzbekistan, and the carrots are definitely not grated and julienne cut.
A very delicious rice, my wife loved it…thank you.
When I say rice, the flowing water stops, especially if it is buttery, hm :)
health to your hands
In my opinion, I would like you to learn clearly, the feature of Uzbek pilaf is that it has meat and carrots in it, but according to the different yorra of Uzbekistan, it changes in lava, of course, yellow rice is usually a pilaf unique to Tashkent.
Hello,
I follow your recipes and try many of them. Your meals are very suitable for our family taste. As you said, the dishes that were transferred to our cuisine from different cultures were adapted to our taste and naturally reflected on our table in that way. I will try this recipe soon.
good luck to you,
hello,
Your site is beautiful, the photos are beautiful
Good luck to you, I am Ozbeg and unfortunately, as you said, rice is described in this way in many sources. Preferably, lamb meat is used in the Uzbek pilaf, the meat should be in the form of large pieces, garlic and cumin are added, the carrot is never grated, julienne is cut, plenty of onion is added, and oil is used as oil. Also, as my friends say, neither tomato nor tomato paste is added. Still, the rice looks very nice in the picture, thank you again :)
With love
It looks like a nice pilaf. As a newly married lady, I'm thinking of making this for my guests at iftar, but what else could be on the menu, suitable for this pilaf, can you give me an idea?
Hello, I follow your recipes carefully. As an Uzbekistani, I find this rice recipe wrong. Uzbek pilaf is never put in tomatoes, cubed, grated carrots. I will give you the recipe for genuine Uzbek pilaf.
Hello Mrs. Nargizan,
According to my reviews, a very large portion of Uzbek pilaf or Uzbek vaccine recipe is prepared in this way in Turkey, I think it has changed a lot to suit your tastes while passing from your culture to ours.
If you send your recipe, I would love to publish it and write that this recipe comes from a real Uzbekistani.
Thanks for your interest and comment.
Hello. Yes indeed this is not Uzbek pilavi. But it's a very nice site, I'm glad I found this site.