Lamb pilaf

Real pilaf is prepared with lamb meat. The dish turns out tasty and satisfying; it can be served at a holiday or cooked in a cauldron at a picnic. In this article we tried to collect 8 of the most varied and delicious pilaf recipes.

Lamb pilaf in a cauldron on the stove at home

A cauldron is an ideal vessel for preparing pilaf. It has thick walls, it heats up quickly - these are exactly the conditions that are necessary for long-term simmering of meat and cereals. As a result, your dish will be very aromatic and tasty.

1. 
   How to cook lamb pilaf in a cauldron on the stove at home? Wash and peel the vegetables, cut the lamb into large cubes.
2. 
   Place the cauldron on the fire, pour in vegetable oil and heat it well.
3. 
   Then place the meat in a cauldron and fry it over high heat on all sides.
4. 
   Cut the onion into small cubes.
5. 
   The lamb should be well browned.
6. 
   After this, add the onion to the cauldron and continue frying.
7. 
   Rinse the rice well with running water.
8. 
   Grind the zira in a mortar.
9. 
   The onion should become golden.
10. 
    Place carrots in a cauldron.
11. 
    Pour boiling water into the cauldron, add salt, heads of garlic and half the cumin. Cook the zirvak until the carrots become soft. After this, remove the garlic from the cauldron and set it aside.
12. 
    Place rice on top of meat and vegetables.
13. 
    Pour in hot water, it should cover the rice and be 1.5-2 centimeters higher.
14. 
    Reduce heat and cook the rice without a lid until the water has completely boiled away.
15. 
    The rice should reach a state where the grains have a hard core.
16. 
    Collect the rice in a mound.
17. 
    Sprinkle the remaining cumin over the rice and stick the garlic into it. In the center of the slide, make a depression all the way to the bottom; steam will escape through it. Reduce the heat to low, cover the cauldron with a lid and simmer the pilaf for 40 minutes.
18. 
    After that, open the lid and check the rice for doneness. Let the pilaf sit for another 10 minutes, then stir the pilaf.
19. 
    Serve pilaf with lamb hot.

Uzbek lamb pilaf on fire

Using this recipe, you can cook real Uzbek pilaf in a cauldron over a fire. We will share with you all the nuances and subtleties of a tasty and rich dish for a large company.

Cooking time: 100

Cooking time: 50 min

Servings – 8

Ingredients:

• Lamb – 1 kg.
• Carrots – 1 kg.
• Onions – 1 kg.
• Rice – 1 kg.
• Vegetable oil – 200 ml.
• Garlic – 2 heads.
• Zira - to taste.
• Dried tomato - to taste.
• Dried paprika - to taste.
• Barberry - to taste.
• Turmeric - to taste.

Cooking process:

Step 1. Mix cumin, dried tomatoes, paprika, barberry and turmeric in equal proportions. Cut the meat into cubes.

Step 2.Light a fire and place a cauldron over the fire.

Step 3. Peel and chop the onions and carrots in random order.

Step 4. Pour vegetable oil into the cauldron and pierce it. Place the lamb in hot oil and fry the meat on all sides.

Step 5. When the lamb pieces are well browned, add the onion and fry it along with the meat until golden brown.

Step 6. Next, add the carrots and continue to fry until the carrots are soft.

Step 7. Pour in enough hot water to cover the food, add garlic, add 2 teaspoons of spices and salt well. Cover the cauldron with a lid and leave for 20-30 minutes.

Step 8. After this, add rice to the cauldron, smooth it out with a slotted spoon and pour in more hot water. The liquid should exceed the rice layer by 1.5-2 centimeters. When the water begins to boil and becomes cloudy, cover the cauldron with a lid and leave for 15-20 minutes.

Step 9. During this time, almost all the water will boil away and be absorbed into the rice. Using a slotted spoon, gather the rice towards the center to form a mound. Cover the cauldron with a lid again and cook for another 10-20 minutes until the water has completely evaporated. Make sure that the meat that remains on the bottom does not burn.

Step 10. Stir the pilaf and the dish is ready. You can invite family and guests to the table.

How to cook lamb pilaf in a slow cooker?

In a slow cooker, pilaf with lamb also turns out wonderful. This is an improved version of the famous dish, adapted to modern cooking methods. Stock up on the necessary ingredients and follow our detailed recipe.

Cooking time: 60

Cooking time: 30 min

Servings – 66

Ingredients:

• Lamb – 500 gr.
• Rice – 2 tbsp.
• Carrots – 3 pcs.
• Onions – 2 pcs.
• Garlic – 4 teeth.
• Barberry - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Zira - to taste.

Cooking process:

Step 1. Wash the lamb and cut into small cubes.

Step 2. Peel the onion and cut into thin half rings.

Step 3. Peel the carrots and cut into thin bars.

Step 4. Turn on the multicooker, select the “Frying” mode, place the meat in the bowl and fry it until golden brown on all sides.

Step 5. Next, add onion to the meat, stir and continue frying until golden brown.

Step 6: Place carrots on top, stir and continue cooking until carrots are slightly soft. Add salt and spices.

Step 7. Rinse the rice several times with running water.

Step 8. Pour rice into a bowl, stick garlic cloves into it, pour in 3-3.5 cups of hot water. Close the multicooker lid and select the “Pilaf” mode in the menu.

Step 9. After the beep, open the lid, stir the pilaf and serve.

A simple and tasty recipe for lamb pilaf in a frying pan

Pilaf can be cooked in different ways: in a cauldron, saucepan, slow cooker or slow cooker, on a stove and a fire. In this recipe we will cook in a frying pan - this is the most suitable way to prepare a delicious dinner for two.

Cooking time: 90

Cooking time: 50 min

Servings – 2

Ingredients:

• Lamb – 100 gr.
• Rice – 70 gr.
• Carrots – 20 gr.
• Onion – 30 gr.
• Garlic – 2-3 teeth.
• Salt - to taste.
• Spices - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Cut the lamb into cubes. Place a frying pan on the stove, it should be dry, pour in vegetable oil and heat it. Place the lamb and fry it on all sides over high heat until golden brown.

Step 2. Peel the onions and carrots and cut into cubes.Add the vegetables to the pan with the lamb and continue to cook over medium heat.

Step 3. Rinse the rice with water several times and place it in a frying pan, pour in hot water so that it exceeds the rice by 1-2 centimeters. Add salt and spices.

Step 4. Simmer the pilaf for 20 minutes under the lid. After 10 minutes, add the garlic cloves.

Step 5. Do not open the lid, let the pilaf brew a little more. Serve the lamb pilaf hot with vegetable salad and bread.

Real lamb pilaf with fat tail

In the traditional Uzbek pilaf recipe, the meat is fried not in vegetable oil, but in fat tail fat. Also be sure to add dried cumin and whole heads of garlic. The dish turns out very flavorful and nutritious.

Cooking time: 100

Cooking time: 40 min

Servings – 5-6

Ingredients:

• Carrots – 1 kg.
• Onion – 3 pcs.
• Garlic – 2 heads.
• Hot pepper – 2 pcs.
• Salt - to taste.
• Zira - to taste.
• Lamb on the bone – 1.5 kg.
• Fat tail fat – 150 gr.
• Rice – 1 kg.
• Hot water – 1.2 l.

Cooking process:

Step 1. Prepare the products according to the list. Peel the carrots and onions, leave the garlic heads whole.

Step 2. Grate the carrots into thin strips on a special grater.

Step 3. Lamb is best taken on the bone. Rinse the meat, cut it off the bones, do not throw them away, they will also be useful to us a little later. Cut the tail fat into cubes.

Step 4. Place the cauldron on the stove and melt the fat tail fat.

Step 5. When the cracklings begin to fry and turn brown, remove them from the cauldron. Place the bones in the resulting fat and fry them until golden brown. Then remove the bones from the cauldron as well.

Step 6. Cut the onion into thin rings and place in a cauldron, lightly fry.

Step 7Increase the heat to high until the fat begins to boil, then add the meat. Fry it for 10 minutes, stirring constantly.

Step 8. Next, add the carrots, stir and fry for another 10 minutes.

Step 9. Pour in hot water and bring it to a boil. After this, add pepper and garlic to the zirvak. First peel the garlic and check that the hot pepper is undamaged. Reduce heat and cook zirvak for 25-30 minutes.

Step 10. Rinse the rice with running water several times.

Step 11. In half an hour your zirvak will be ready. Remove the garlic and pepper from it.

Step 12. Increase the heat to maximum, place the rice in the cauldron, do not stir. Using a slotted spoon, carefully gather the rice towards the center to create a slight mound. As the rice absorbs the liquid, you need to reduce the heat so that the meat that lies on the bottom does not start to burn.

Step 13. When there is almost no liquid left, taste the rice. If the cereal crunches on your teeth, then flatten the rice, pour in another glass of hot water and collect it again in a slide and simmer the pilaf for some more time until the liquid is absorbed.

Step 14. Then make a depression in the middle, put pepper and garlic in it, sprinkle the remaining cumin on the rice. Close the cauldron with a lid, reduce the heat to low and cook for another 5-8 minutes. Then turn off the stove, cover the cauldron with a towel and leave for 20-25 minutes.

Step 15. When the pilaf is ready, carefully remove the garlic and pepper from it. Stir the pilaf and serve, the dish looks very appetizing and its aroma is magical.

Step-by-step recipe for cooking pilaf with lamb in a pan

Pilaf is a dish that can definitely be called one of the most nutritious and satisfying. It will definitely be a huge success at a holiday feast or family dinner.You will learn how to cook this delicious dish in a saucepan in this recipe.

Cooking time: 120

Cooking time: 50 min

Servings – 10

Ingredients:

• Lamb – 1 kg.
• Rice – 1 kg.
• Salt - to taste.
• Spices - to taste.
• Onion – 0.5 kg.
• Carrots – 0.3 kg.
• Sunflower oil – 100 ml.
• Garlic – 1 head.
• Water – 2 l.

Cooking process:

Step 1. Peel the onions and carrots. Grate the carrots on a coarse grater, cut the onion into cubes.

Step 2. Take a pan with a thick bottom, place it on the stove, pour in vegetable oil and heat it. Add onions and carrots, fry them for 15-20 minutes until nice golden brown.

Step 3. Wash the meat and cut into small cubes. Add the meat to the pan with the frying vegetables, stir, add salt and spices, continue to simmer over low heat for 40-50 minutes.

Step 4. Then rinse the rice with cool water and place it in a pan on top of the frying, pour in the water and stick the garlic cloves into the rice. Water should be taken in a ratio of 2 to 1 to the amount of rice. While the rice is stewing, do not stir the dish.

Step 5. Simmer the pilaf over low heat for 30 minutes until the liquid is absorbed. Taste the rice, it should be soft, stir the pilaf.

Step 6. Serve the finished pilaf hot. If desired, you can supplement it with pomegranate seeds; it looks impressive and is very tasty.

Uzbek lamb pilaf with chickpeas

Lamb pilaf with chickpeas is a real masterpiece of Uzbek cuisine. The dish is juicy, tasty and very filling. The process of its preparation is not very different from the classic recipe. The chickpeas must be pre-soaked overnight.

Cooking time: 120

Cooking time: 30 min

Servings – 8

Ingredients:

• Lamb – 800 gr.
• Chickpeas – 200 gr.
• Rice – 600 gr.
• Onion – 100 gr.
• Carrots – 600 gr.
• Garlic – 1 head.
• Chili pepper – 1 pc.
• Cumin – 1 tsp.
• Salt – 2 tsp.
• Vegetable oil - for frying.

Cooking process:

Step 1. Wash the lamb and cut into small cubes.

Step 2. Peel and wash the onions and carrots. Cut the onion into thin rings, carrots into strips. Heat the vegetable oil in a frying pan, add the onion and fry it until golden brown.

Step 3. After this, add the meat, fry it along with the onion for 8 minutes.

Step 4. Next, add the carrots and continue cooking for another 5 minutes.

Step 5. After this, pour in water, add a head of garlic and a pod of hot pepper. Continue to simmer over low heat.

Step 6. Pre-soak the chickpeas in water overnight. Then drain the water and place it in a frying pan, add salt to the zirvak, stir and simmer over medium heat for about 10 minutes, stirring occasionally.

Step 7. After this, remove the garlic and pepper, place the washed rice on top of the frying, do not mix the ingredients. Pour in hot water so that it exceeds the rice layer by 1-2 centimeters. Make a few holes in the rice to allow steam to escape. Simmer the dish over low heat until the water is almost completely absorbed.

Step 8. Place the garlic and pepper back into the pan, add cumin, cover with a lid and simmer the pilaf for 30 minutes.

Step 9. The pilaf is ready, stir it with a spatula and serve.

A simple and tasty recipe for lamb pilaf in a duck pot

Pilaf cooked in a duck pot will delight you with its spicy aroma and bright taste. Half the success of a good pilaf depends on the right dishes, quality meat and rice, the rest is a matter of technique.

Cooking time: 120

Cooking time: 60 min

Servings – 10

Ingredients:

• Lamb – 1.5 kg.
• Onions – 700 gr.
• Carrots – 700 gr.
• Rice – 1 kg.
• Zira – 2 tbsp.
• Barberry – 2 tbsp.
• Hot red pepper – 1 tsp.
• Ground black pepper – 4 tsp.
• Turmeric – 2 tsp.
• Salt – 2 tbsp.
• Vegetable oil – 150 ml.
• Garlic – 2 heads.

Cooking process:

Step 1. Cut the onions into half rings. Place the duck roast on the fire, pour in the vegetable oil, pierce it and add the onion, fry it for 5-7 minutes, stirring constantly.

Step 2. Cut the lamb into cubes, add it to the onion, continue frying for 7 minutes. The meat should be lightly browned.

Step 3. Cut the carrots into thin bars. Add carrots to the duck roast, stir and fry for another 7-10 minutes.

Step 4. After this, reduce the heat, add spices and two tablespoons of salt, pour in water so that it lightly covers the meat and vegetables. Close the duck pot with a lid and cook the zirvak for 40 minutes.

Step 5. Rinse the rice well with running water, place it on top of the zirvak, do not stir. Pour boiling water over the rice, it should exceed the grain by 1 centimeter. Bring the water to a boil and simmer the pilaf over low heat for 40 minutes.

Step 6. After 20 minutes, “drown” the garlic heads in the rice.

Step 7. When the water is completely absorbed into the rice and the cereal is ready, turn off the stove. Let the pilaf brew under the lid for at least half an hour. After this, stir the pilaf and serve.