Uzbek Pilaf (Osh)
Ingredients
Rice 500 g
Onion sliced 1 medium size
Carrots julienne 350g
Beef / lamb fat 250 g
Oil 1/2 cup
Beef /lamb 500g
Cumin 1tsp
Raisins 2tbs
Chickpeas Boiled 1cup
Hot water as required
Garlic bulb 1
Red Chilli whole 1
Salt 1&1/2 tsp or to taste
Directions:
Soak rice in water for 45 mins.
Cut onion in to slices and carrots into thick julienne.
Add Chopped beef /lamb fat into heated pan. Stir fry until golden and oil separates. Take out the crackling fat, and pour oil and add meat, stir fry it until it turns golden color, add onions and fry until light golden, add julienne cut carrots, Cumin, Raisins and Boiled Chickpeas mix well and add enough hot water so the level of water is 1-2 cm above the carrots.
Prick the garlic bulb (whole garlic) with knife and add above the carrots as shown in the video
Cook on medium flame until carrots are soft and meat tender.
Take out the garlic bulb from the pan. Add the layer of soaked rice, add hot water with the slotted spoon to cover the rice completely (1-2cm above)
Put the garlic back on the rice and fresh red chilly, sprinkle Salt on top. Cover on low heat until water dries out.
Make punctures in rice to help steam escape.
Cover for 10 mins on low heat. Mix a little and serve.
