pilaf of lamb


  • Pilaf really
  • Pilaf with lamb and chickpeas
  • Pilaf of lamb with apple, raisins and dried apricots

Pilaf of lamb - a classic dish of Uzbek cuisine. It is cooked in an everyday food, and on the occasion of various holidays and celebrations. In each area, and even the city of Uzbekistan has its own, proprietary recipe pilaf. It can be done in different ways, by adjusting the amount of fat and spices, as well as complementing the different dried fruits.

The difference between this Uzbek pilaf from peers that its members must include carrots. But in the Caucasus, in India and in the Arab world used to do without it. To comprehend the skills of highly experienced Uzbek housewives should be paid to the preparation of pilaf of lamb due attention and to do as much time as needed. And choose the most interesting recipe will help you in this article.
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Pilaf really

The secret of how to make a real pilaf of lamb, is to choose the optimal proportions in the number of meat, rice and carrots. It is best if all the ingredients you take in equal parts. Equally important is the quality of the rice - it should be the most transparent. Sliced ​​or cereal white pilaf clearly will not do. Of them can cook excellent milk porridge, not fragrant Uzbek dish with lamb and vegetables. Therefore, carefully read the recipe and try not to deviate from its recommendations.


  • Young lamb - 500 g
  • carrots - 500 g
  • onions - 2 pieces
  • Garlic - 1 clove
  • Long grain rice - 500 g
  • kurdjuchnyj fat - 100 g
  • Cottonseed oil - 50 g
  • cumin - 1 teaspoon
  • barberry - 2 teaspoons
  • turmeric - 1/2 tsp
  • cumin - 1 teaspoon
  • a mixture of black and red pepper - to taste
  • salt - to taste

Cooking method:

Figure wash carefully so that the water flowing from it became crystal clear. This will remove the excess starch from cereals, which as time and blame that many mistresses, despite their best efforts, the result is not rice, and sticky porridge with meat. To enhance the effect of rice can cover with cold water and leave to soak for an hour.

Onion and carrot peel and chop. Here, too, it has its own characteristics that make plov looks very appetizing when applying. Onion cutting is performed in the form of half-rings, and carrot - thin strips. It is not necessary to accelerate the process and use a grater, no matter how modern it is. Better to spend a little more time, but the right to sustain the technology of preparation from the beginning to the end.

As for meat, it is necessary to wash, dry and cut into fairly large pieces, which will remain juicy mutton. To prepare pilaf can be used not only pulp and bone. An indispensable condition for the success lies in the fact that you chose the meat was young. If possible, get a piece of lamb, delicate flavor that will cause a real delight.

This recipe is a clear indication on what should be a vegetable oil for pilaf. It is best to combine with lamb cotton, of course, it can be replaced and sunflower, but only refined and odorless. All the ingredients for pilaf prepared in stages and only one container. You can not fry meat and vegetables in a frying pan and then transfer to another container. This is considered a flagrant violation of the classical formulation.

So, you need a cauldron or pot with a thick bottom. It is in this pot heat transfer takes place with maximum uniformity. Put it on the fire, pour vegetable oil and wait until it is glowing as it should. This will tell you the appearance of tiny bubbles on the bottom. Fat sheep's tail is quite finely chop and send it to the cauldron. Preheat it for 5 minutes, but not at the same time allow to boil.

Chunks of lamb fried in fat send. First, let the meat juice and turns white, but when it becomes golden, you can fill the bow. At the same time zirvak need to add salt, pepper and season with spices - turmeric and zira. On the palate, it should be quite salty, spicy and very rich, because when you get to cook rice in it, it absorbs most of the spices. Oh, and do not forget about the carrots, which will give zirvak some sweetness. It should fall asleep in the cauldron as soon as the onions will become a beautiful golden color.

After 2-3 minutes, add half a cup of water, toss dried barberries, lower the heat and let the meat and vegetables then the lid, filled with fragrance of herbs and spices. After 10 minutes, stir zirvak and seal it with a spoon. Drain the rice and gently transfer to a cauldron, trying to get as layer more uniform. Now add the water, which should cover the surface of the grains on the finger. All cover the kettle with a lid and cook over low heat until the liquid goes down.

Once this happens, try rice. Ideally, it should be slightly undercooked, but not soggy. Collect it from the edges toward the center of the cauldron-like dome. Wooden stick, perform in a layer of rice to the bottom of the hole, but so as not to mix it with the meat. These holes, which should be at least 5-7 pieces, pour cumin, and between them slide unpeeled garlic cloves. Kazan again cover and bring plov to readiness, monitor the level of water in the holes.

Serve the dish with the necessary piping hot, very hot. And the Uzbeks prefer not to mix with cereals zirvak part and spread layers: first the rice, then the carrots and onions, and on top - pieces of lamb, exuding an incredibly delicious flavor. Decorate pilaf can be finely chopped greens, and place on the perimeter cut into slices of ripe juicy tomatoes. The recipe for this dish is sure to become a favorite in your family.

 pilaf of lamb recipe

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Pilaf with lamb and chickpeas

Chickpeas, or chickpeas, is extremely useful and nutritious product. It contains a lot of protein and carbohydrates necessary for the person. In addition, another important component of it is lysine - an essential amino acid. Chickpea is considered an integral part of the oriental cuisine, so often used as a useful ingredient for many national dishes. I was no exception and lamb pilaf. This interesting recipe deserves special attention by all fans of the famous dishes of rice, vegetables and meat.


  • lamb (the flesh on the bone) - 1 kg
  • Figure transparent round - 1 kg
  • yellow carrots - 1 kg
  • onions - 3 heads
  • Garlic - 3 heads
  • kurdjuchnyj fat - 100 g
  • Cottonseed oil - 200 g
  • chick peas - 200 g
  • barberry - 2 teaspoons
  • raisins - 2 tablespoons
  • Cumin - 2 teaspoons
  • salt, spices for pilaf - to taste
  • sugar - 1/2 teaspoon

Cooking method:

This recipe is designed for you to feed pilaf Large group of guests. However, proportionally reduce the amount of these ingredients, it can be adapted for a typical family of 4 persons. Start cooking pilaf should be, as always, with the washing and soaking the rice. The water should be as transparent as possible. And to be in her rump relies at least 4-5 hours. Chickpeas also wash, move, and soak in a separate container at the same time as that of Fig.

Carrots and onions clean, wash and chop. In the first case, the recipe recommends thin strips, and the second - half rings. In large kettle pour cottonseed oil, its red-hot over high heat and place the pieces to sheep fat. Separate the lamb bone from the pulp and also put to brown. After 10 minutes, remove it and pour the onion. It needs to cook until golden brown and it is impossible to overcook.

Pre-washed and obsushennuyu mutton flesh with a knife, divide into large pieces. Dimension will guide you one-third of female fist. Put the meat in a large kettle and fry until brown for 10-15 minutes on high heat. Then, the temperature burners should be reduced and sent to the cauldron carrot sticks. At the same time zirvak add 1 tablespoon of salt. Then the vegetables for about 15 minutes, until the carrots will not start to stick to the pieces of lamb and becomes soft. Appeared in this period do not cover the lid.

After this time, it's time to move on to the main stage - to zirvak cooking and bringing it to the correct flavor condition. So, in a cauldron with vegetables and meat, pour about 1 liter of boiling water. Chunks of meat should be slightly visible, and the cavity is not covered with water. When the liquid starts to boil, add the meat and vegetables chickpeas, spices, raisins, barberry, and a little sugar. Top with 2 unpeeled garlic head. Cover the kettle lid and cook its contents for half an hour on low heat.

After 30 minutes, remove the garlic and fragrant zirvak mix. At the final stage it is necessary to put on top of the rice evenly, add 1 tablespoon of salt and cover with water somewhere at 1, 5-2 cm, not more. Cook over medium heat needed and when the lid is open. Within 20-30 minutes rice will absorb the water and swell. Check the amount of remaining liquid. If the level is below the middle of the cauldron, then collect the rump slide, do it punctures to the bottom and insert the unpeeled garlic cloves.

Lay the cauldron should be according to the rules, because each recipe has its own quirks: to begin with - a large plate or bowl, then - and only then with a towel of the lid. The fire on the stove to make a minimum and continue to simmer for another 15 minutes pilaf Then give him time brew. If you soak, somewhere half an hour. Before serving, remove the pieces of lamb and cut them by making smaller. Rice with vegetables mix, put on a large platter heaped on top of which put the meat. The mere sight of this pilaf lead your guests in a true gastronomic delight.

 pilaf recipe for lamb

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Pilaf of lamb with apple, raisins and dried apricots

It turns out interesting pilaf, if you combine the traditional recipe, not only raisins and apple. You can also put a little bit of dried apricots. These fruits make the dishes taste even richer and more saturated, giving it a pleasant acidity and sweetness at the same time. Pilaf turns spicy and a little bit unusual. If you love culinary experiments, take note of this recipe.


  • lamb - 1 kg
  • Long grain rice transparent - 800 g
  • carrots - 1 kg
  • onions - 1 kg
  • odorless vegetable oil - 300 g
  • Garlic - 4 heads
  • sour apple varieties - 1 piece
  • seedless raisins - 300 g
  • apricots - 200g
  • Black cumin - 2 teaspoons
  • salt, ground red pepper - to taste

Cooking method:

Wash vegetables, chop the onion in the form of half-rings, and a carrot is traditionally cut into strips. Clean and dry the meat into large pieces, divide the size of a woman's fist. Figure rinse, drain the water for at least 15-20 times, until it becomes crystal clear, and soak for about an hour and a half. So you get rid of excess starch, and as a result get really crisp risotto.

The thick-walled kettle, pour vegetable oil. With the lamb is best combined cotton, and sunflower oil, if it is refined and has no odor, is also nice. When it is glowing and give a light white smoke, put the pieces of meat and fry until brownish crust. From its color it depends on the appearance pilaf, so do not be afraid to overdo lamb on the fire. Fall asleep in the cauldron onion and cook with frequent stirring until golden brown 3-4 minutes. Then send him a carrot. Attention, then do not need to mix only leveled!

Zirvak need to season with pepper. With him to be careful. To start, take about 1/2 teaspoon, dissolve in a small amount of water and pour into the cauldron. A few minutes later, remove the sample. It must get pretty hot, but you still have to cook rice, so all right. Put salt, without sparing, about 1 tablespoon. Cumin mash fingers and sprinkle it zirvak.

With rice, drain water, mix it with washed raisins and dried apricots and place on top of a layer of carrots into the cauldron. Fill in all the hot water so that it covers the rice by about a centimeter. Apple wash, cut into slices and gently insert it into the cereal layer. With heads of garlic, remove the top shell. It is important that they do not split, but remained intact. Insert the garlic rice. When the water has drained from the surface into the depths, you can close the cauldron and the fire to do the minimum. Further preparation of pilaf takes about half an hour or a little more. Spread on a plate layers need: rice, onions, carrots and meat. Bon Appetit!

Of course, to cook pilaf best on an open fire in a huge cauldron, enjoying the fresh air of impatience and a twinkle in the eyes of relatives and friends. But this opportunity falls to us, the inhabitants of cities, very rarely. But to eat delicious and varied always want. Every recipe is described in this article will teach you how to make a real and delicious pilaf, even on an ordinary plate. Just be confident in their abilities and culinary talents!

 This pilaf Uzbek: lamb with carrots