Uzbek Lamb Pilaf in a Cauldron

So delicious that you want more and more! Never get tired of it! Uzbek classic pilaf with lamb in a cauldron turns out aromatic, crumbly and simply amazingly appetizing! The cauldron allows you to maintain the temperature for a long time, which makes it possible to absorb all the liquid, so you get pilaf!
cook time: 1h
Caleb Huxley
Uzbek Lamb Pilaf in a Cauldron

Nutrition Facts (per serving)

101
Calories
6g
Fat
7g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Garlic 3 clove
Salt to taste
Zira to taste
Water (Quantity is approximate (see in steps) 3 cup
Carrot 1 pc
Bulb onions 1 pc
Paprika to taste
Barberry 1 dessert spoon
Turmeric to taste
Sunflower oil 60 g
Saffron to taste
Mutton 300 g
Parboiled rice (Long grain rice) 1.5 cup

Recipe instructions

Step 1

Step 1
How to make classic Uzbek pilaf with lamb in a cauldron at home? Prepare the products according to the list. I recommend using filtered water. We will need a little water to soak the barberries, and for the pilaf itself the amount of water is indicated approximately; it is traditionally poured “by eye” during the cooking process, so that after placing rice in the cauldron, it covers it by 1 cm (or the thickness of a finger).

Step 2

Step 2
Pour boiling water over the dry barberry and let it soak. The rice needs to be sorted and washed well, then placed in a sieve and allowed to drain the water. The article at the link at the end of the recipe will help you with choosing rice for pilaf.

Step 3

Step 3
Place the cauldron on the fire, heat it up and pour oil into it. First fry the onion, cut into half rings, in heated sunflower oil. The article at the link at the end of the recipe will help you choose oil for frying.

Step 4

Step 4
Add carrots cut into strips. Important: traditionally, carrots are chopped, but many often neglect this point and grate them. Keep in mind that this is not only about tradition, but also about the appearance and taste of the dish. Sliced carrots will retain their shape during cooking, but grated carrots will become mushy and mix with the rest of the ingredients. Itʼs your choice, but I personally like the traditional option better. Fry the vegetables.

Step 5

Step 5
Add the chopped lamb. Fry. At this stage the lamb does not need to be cooked through, just nicely browned on the outside.

Step 6

Step 6
Add saffron — you can pour boiling water over it in advance or grind it finely and add it to the pilaf. Send turmeric there too.

Step 7

Step 7
Add barberry. Pour in a glass of hot water and simmer over low heat until the meat is cooked (a mixture of fried vegetables and meat is called zirvak). Boil water in a kettle.

Step 8

Step 8
Pour the rice into the cauldron.

Step 9

Step 9
Add hot (just boiled) water so that it covers the rice by about 1 cm. Add salt. Donʼt mix!

Step 10

Step 10
Add a whole head of garlic to the center (only the hard base is cut off and the very top layers of the husk are removed, which are easily removed) or individual cloves, cut crosswise (this allows the garlic to release all its flavor into the pilaf).

Step 11

Step 11
Simmer the lamb pilaf in a cauldron over low heat with a lid until all the water is absorbed. You should not stir the pilaf, otherwise the rice will turn into porridge. The exact time depends on the type of rice, the chosen cauldron and the operating characteristics of your stove.

Step 12

Step 12
Remove the finished pilaf from the heat and, if desired and have time, let it brew under the lid for another 15-20 minutes. This will only make it tastier. Serve the lamb pilaf, beautifully arranged on a large platter. Bon appetit!

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