Hellow guys, Welcome to my website, and you are watching Uzbek Pilaf, Fragrant and Flavorful One Pot Rice with Lamb. and this vIdeo is uploaded by Hungry Man Kitchen at 2023-03-31T07:00:29-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | Uzbek Pilaf, Fragrant and Flavorful One Pot Rice with Lamb |
| Video Uploader | Video From Hungry Man Kitchen |
| Upload Date | This Video Uploaded At 31-03-2023 14:00:29 |
| Video Discription | Uzbek pilaf, also known as Uzbek plov, is a popular and delicious rice dish that is typically cooked in a large, heavy-bottomed pot called a kazan over an open flame. Probably being one of the most flavorful rice dishes in the world, it has different versions in Uzbekistan. Also cooked with beef, my choice of meat today is lamb and I will cook this with lamb fat for even more flavor and aroma. Subscribe for more authentic recipes: https://www.youtube.com/c/HungryManKitchen?sub_confirmation=1 Support on Patreon: https://www.patreon.com/HungryManKitchen Instagram: https://www.instagram.com/hungry_man_kitchen Links to some of the ingredients and equipments I use (Affiliate links*): ☕ Glass Measuring Jug 1 litre: https://amzn.to/3utpgEa 🍳 Baking Sheet: https://amzn.to/3QtKPgg 🔪 My favorite (budget) Whetstone for Knife Sharpening: https://amzn.to/3L8UmqC 🔪 WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife : https://amzn.to/3Ju1RXM 🔪 SHI BA ZI ZUO Chinese cleaver: https://amzn.to/3NAafr1 🧤 Food Safe Black Nitrile Gloves, Box of 100: https://amzn.to/3E1wId0 🍢 Flat Kebab Skewers: https://amzn.to/3DYZMlq 🍢 Square Skewers: https://amzn.to/3rqlzxc 🔪 Turkish Kebab and Meat Knife 50 cm: https://amzn.to/3JvUY80 🔪 Turkish Kebab and Meat Knife 40 cm: https://amzn.to/3uJLh1X 🥣 Round Mixing Tray Stainless Steel: https://amzn.to/3POft48 Ingredients: • 600 g lamb or beef, - cut into large chunks • 3 cups medium grain, preferably dev-zira rice or alternatively basmati rice, 600 g • 2 large or 3 medium onions • 800 g carrots, cut into batonettes • 150 g tail fat, rendered (sub for sunflower or other neutral oil) • 100 ml sunflower or linseed oil, 1/2 cup (optional) • 1 bulb of garlic, outer layer peeled • 2 red chilies (optional) • 1 cup cooked chickpeas (optional) • 2 tsp cumin seeds • 1 tbsp black raisins (optional) • 4 tsp salt, extra for soaking the rice Instructions: 1. Soak the rice in salted hot water for at least 30 mins. 2. Wash and rinse the rice 3 – 4 times until the water is clear, drain and set aside the rice. 3. Cut the meat into large chunks and set aside 4. Cut the tail fat into small pieces and set aside 5. Thinly chop the onions and cut the carrots into thick sticks, batonettes 6. Grind 2 tsp cumin seeds into a coarse powder and set aside. 7. Heat up a large wok shaped pot or Dutch oven and add the tail fat, render the fat on medium heat 8. Discard the unrendered hard pieces and add 1 cup sunflower or linseed oil 9. Once the oil is hot and starts to smoke, add half of the onions, fry until nicely browned and fragrant 10. Next, add the meat and fry for about 10 mins until nicely browned on all sides 11. Once the meat is browned, add rest of the onions, stir and cook for 5 mins 12. Next, add the carrots, stir and cook for 5 mins until caramelized. 13. Add 2 tsp salt and cumin. Stir to combine and insert the garlic bulb into the middle of the pot. 14. Add hot water just barely to submerge the ingredients, 1 cm above the ingredients. 15. Optionally add 1 cup chickpeas at this stage. 16. Switch to low heat and cook for 30 mins on a simmer until the carrots are soft and a nice brown broth is obtained, which is called “zirvak”. 17. Add and evenly layer the rice over the ingredients, add 2 tsp salt over the rice. 18. Add more water if the water level is too low, just to barely submerge the rice. 19. Make couple of holes / dents with the back of a wooden spoon for steam to escape. 20. Once the water is evaporated, bring the rice together in the middle like a mound, avoiding contact with the edges of the pot 21. Cover the rice with a large enough plate and cover the pot with a towel 22. Close the lid on top and let it steam on lowest heat for 45 mins before serving. 23. Remove the plate and the paper towel. Remove the garlic bulb and gently stir the pilaf. 24. Serve in a large plate and garnish with extra meat, chilies and garlic *Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase. |
| Category | Howto & Style |
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