Basma - 5 delicious recipes

Basma is an amazing dish, simmered over low heat. The most tender meat, complemented by an abundance of colorful vegetables, will win your heart. A traditional Uzbek dish can be prepared using various types of meat on the stove or over an open fire. Vegetables for basma are chosen to be meaty and juicy. Those who love vegetables will especially like this elegant dish. Due to long simmering, the meat falls apart into fibers, and the vegetables are soaked in its juices.

Basma in Uzbek style in a cauldron

Uzbek-style basma in a cauldron is a dish that will not take much time to execute. But to wait for it to be ready, you will have to be patient. The aromatic dish is perfect for family gatherings around a large table. Bright and beautiful basma will attract eaters with its appearance and will not leave them without emotions.

1. 
   Take fresh lamb, wash under the tap and dry with napkins. Rinse vegetables and herbs thoroughly under the tap and dry on kitchen towels.
2. 
   Place fat tail fat or pour refined oil into a cold cauldron. Place a layer of meat, previously cut into large pieces. Try to place the meat fat side down. Season with salt, cumin and ground coriander.
3. 
   Free the bulbs from the top layer and chop them into half rings. Cover the meat layer. Add some salt.
4. 
   Peel the carrots with a housekeeper and chop into large circles. Place on onion. Remove the stems from the tomatoes and bell peppers, remove the seeds from the peppers, chop coarsely and distribute over the carrots. Salt and season with spices.
5. 
   Remove the top peel from the garlic heads. Stick the heads into the vegetables. Peel, wash and distribute the potatoes whole in a cauldron. Cut the eggplants lengthwise and place them between the potatoes. Add a whole hot pepper. Don't forget to salt it.
6. 
   Remove wilted leaves from cabbage. Remove whole good leaves and set aside. Coarsely chop the remaining cabbage and add salt and cumin. Place in a cauldron. Cover the top with bunches of greenery. Seal with whole cabbage leaves. Place a weight - a flat plate. Close the lid tightly.
7. 
   Place over high heat and wait until it boils. When boiling, minimize heat and simmer the basma for at least two hours. After 2 hours, the vegetables and meat will be completely cooked. Place everything on a serving plate in reverse order. Decorate with fresh herbs and treat your family and friends. Bon appetit!

Beef basma in a cauldron on the stove

Beef basma in a cauldron on the stove will amaze you with its incredible deliciousness. If this is your first time encountering an interesting recipe, I highly recommend bringing this masterpiece to life. This incredibly bright dish attracts everyone with its colors. Don't be afraid to experiment.This recipe will work for everyone without exception; it’s simply impossible to screw it up.

Cooking time – 2 hours 00 minutes

Cooking time - 15 minutes.

Portions – 6

Ingredients:

• Beef – 800 gr.
• Garlic – 2 heads.
• Onions – 600 gr.
• Potatoes – 500 gr.
• Carrots – 200 gr.
• Bell pepper – 200 gr.
• White cabbage – 200 gr.
• Tomatoes – 200 gr.
• Zucchini – 200 gr.
• Spices - to taste.
• Greens - to taste.
• Salt - to taste.
• Hot chilli pepper – 1 pc.

Cooking process:

Step 1. Wash fresh beef under the tap and dry, cut into large pieces. Rinse vegetables and herbs thoroughly under the tap and dry. Free the bulbs from the top layer. Remove the skins from the potatoes. Remove wilted leaves from cabbage. Set the whole good leaves aside. Coarsely chop the remaining cabbage.

Step 2. Place a layer of meat in a cold cauldron. Try to place the meat fat side down. Season with salt and spices.

Step 3. Chop the onion into half rings. Cover the meat layer.

Step 4. Peel the carrots with a housekeeper and chop into large circles. Place on the onion.

Step 5. Remove the stems from the tomatoes, chop them coarsely and distribute them over the carrots. Add some salt.

Step 6. Chop the zucchini into slices and spread over the tomato layer. Add some salt and pepper.

Step 7. Place the potatoes over the zucchini. Season with salt and pepper.

Step 8. Remove bell pepper from seeds and stalks, chop coarsely and distribute over potatoes.

Step 9. Combine the chopped cabbage with salt and spread over the pepper. Remove the top husk from the garlic cloves and stick them into the vegetables.

Step 10. Cover the top with bunches of greenery.

Step 11: Seal with whole cabbage leaves.

Step 12. Close the lid tightly. As you simmer, the vegetables will settle.Place over high heat and wait until it boils. When you hear boiling, minimize the heat and simmer the basma for at least 1.5 hours.

Step 13. After 1.5 hours, remove the cabbage leaves and greens.

Step 14: Place ingredients on plates in reverse order. Invite your household over for a meal. Bon appetit!

Basma in a slow cooker at home

Basma in a slow cooker at home turns out simply amazing. Tender meat with bright vegetables is suitable for lunch or dinner. The dish couldn't be easier to prepare. If you are a complete novice when it comes to cooking, this recipe is for you. You just need to cut the food and put it in the multicooker, the device will do everything for you.

Cooking time – 2 hours 15 minutes

Cooking time - 15 minutes.

Portions – 8

Ingredients:

• Beef pulp – 500 gr.
• Large onion – 1 pc.
• Medium potatoes – 5 pcs.
• Large carrots – 1 pc.
• Bell pepper – 1 pc.
• White cabbage – 200 gr.
• Tomatoes – 1 pc.
• Spices - to taste.
• Vegetable oil – 2 tbsp.
• Greens - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1: Take the beef, rinse and pat dry. Rinse vegetables and herbs thoroughly under tap water and dry. Free the bulbs from the top layer. Remove the skins from potatoes and carrots. Remove wilted leaves from cabbage. Chop the remaining cabbage into strips.

Step 2. Pour refined oil into a cold bowl. Place a layer of meat, previously cut into large pieces. Try to place the meat fat side down.

Step 3: Season with salt and spices.

Step 4. Chop the onions into half rings. Cover the meat layer.

Step 5. Dice the carrots. Place on the onion.

Step 6. Chop the potatoes randomly and distribute them in the next layer.Salt and season with spices.

Step 7. Remove the core and stalk from the bell pepper, chop and distribute over the potatoes.

Step 8. Cover with a layer of cabbage. Salt and season with spices.

Step 9. Remove the stem from the tomato, chop it coarsely and distribute it over the cabbage. Salt and season with spices.

Step 10. Close the multicooker lid. Press the “Extinguishing” button on the panel and set the timer for 2 hours.

Step 11. After the beep sounds, open the lid and unplug the multicooker. Divide the dish into portions. Enjoy!

Basma with chicken

Basma with chicken is an option for those who do not like lamb and beef. The dish comes out very tender and juicy. Cooking vegetables in their own juice preserves all the beneficial vitamins. Children love basma with chicken. This is a great option for both a family lunch and a holiday dinner. Bright, beautiful and mega appetizing.

Cooking time – 1 hour 50 minutes

Cooking time - 20 minutes.

Portions – 4

Ingredients:

• Chicken thighs – 1 kg.
• Garlic – 1 head.
• Onions – 3 pcs.
• Potatoes – 500 gr.
• Carrots – 2 pcs.
• Bell pepper – 2 pcs.
• White cabbage – 500 gr.
• Tomatoes – 4 pcs.
• Ground coriander - to taste.
• Greens - to taste.
• Salt - to taste.
• Hot chilli pepper – 1 pc.

Cooking process:

Step 1. Peel the carrots and potatoes using a housekeeper. Free the bulbs from the top layer. Remove the stems from the tomatoes and bell peppers, and also remove the seeds from the peppers.

Step 2. Wash the chicken thighs under the tap and dry with napkins. For a diet version, you can use chicken fillet.

Step 3: Take a clay pot or other fireproof mold. Place a layer of meat, previously cut into large pieces.Season with salt and coriander.

Step 4. Chop the onion into half rings. Cover the meat layer.

Step 5. Chop tomatoes, bell peppers and carrots into large pieces.

Step 6: Place on meat layer. Add some salt.

Step 7. Remove the wilted leaves from the cabbage. Coarsely chop the remaining cabbage and place in a pot.

Step 8: Place whole medium to small potatoes on top. Add chopped garlic and hot pepper. If the dish is intended for children, adjust the spiciness yourself or skip this step altogether.

Step 9. Add salt and sprinkle with chopped herbs. You can take frozen preparations.

Step 10. Cover the pot with a lid or seal with baking foil. Place in the oven. Set the temperature sensor to 200 degrees and simmer the basma for 1.5 hours.

Step 11. After 1.5 hours, the vegetables and meat will be completely cooked. Place juicy basma on a serving dish. Decorate with fresh herbs. Treat your household. Enjoy!

Lamb basma

Lamb basma is a fantastically tasty dish that is suitable for a friendly dinner in a large company. The food looks bright and elegant. They can be used to decorate a holiday table. Basma is eaten hot; it perfectly warms and satisfies during the cold season.

Cooking time – 2 hours 50 minutes

Cooking time - 20 minutes.

Portions – 6

Ingredients:

• Lamb on the bone – 1 kg.
• Turnip – 1 pc.
• Quince – 1 pc.
• Potatoes – 300 gr.
• Carrots – 3 pcs.
• Onions – 2 pcs.
• Bell pepper – 2 pcs.
• Bacon – 150 gr.
• White cabbage – 300 gr.
• Tomatoes – 3 pcs.
• Zira - to taste.
• Garlic – 4 cloves.
• Fat tail fat/vegetable oil – 30 gr./2 tbsp.
• Greens - to taste.
• Spices - to taste.
• Salt - to taste.
• Hot chilli pepper – 1 pc.

Cooking process:

Step 1. If you have free time, I recommend marinating the lamb in spices for 48 hours. If not, skip this step. Place fat tail fat into a cold cauldron; if you don’t have it, pour in refined oil and add finely chopped bacon.

Step 2. Take fresh lamb, rinse under the tap and dry with napkins. Place a layer of meat, previously cut into large pieces. Season with salt and cumin. Remove the onions and garlic cloves from the top layer, chop and distribute over the meat.

Step 3. Peel carrots, potatoes and turnips with a housekeeper and chop into large pieces. Arrange in layers. Season with spices and salt.

Step 4. Wash the quince, dry it and chop it into slices. Distribute among vegetables.

Step 5. Remove the stem and entrails from the bell pepper, cut into slices and distribute over the quince layer.

Step 6. Remove the stems from the tomatoes, chop them coarsely and distribute them over the peppers. Add some salt.

Step 7. Remove the wilted leaves from the cabbage. Remove whole good leaves and set aside. Coarsely chop the remaining cabbage and add salt. Place in a cauldron. Cover the top with bunches of greenery. Seal with whole cabbage leaves. Place the plate. Close the lid tightly.

Step 8. Place over high heat and wait until it boils. Minimize the heat and simmer the basma for 2.5 hours. During this time, the vegetables and meat will be completely cooked.

Step 9. Place basma on a serving dish and treat it to your family and friends. Bon appetit!