Uzbek Pilaf Recipe (Traditional Rice and Beef Pilaf)

Ingredients

Instructions

1. Rinse the rice thoroughly until the water runs mostly clear, then drain well and set aside.
2. Cook the cubed beef until browned and tender, then set it aside while you prepare the onions and carrots.
3. Sauté the Onions
4. Add the sliced carrots to the onions and continue cooking until they begin to soften while still holding their shape.
5. Return the cooked beef to the pot and season with salt, black pepper, and cumin. Gently combine it with the onions and carrots.
6. Spread the drained rice evenly over the beef and vegetables. Do not stir the rice into the layers underneath.
7. Make a few small holes through the rice and place the whole garlic head in the center. Carefully pour in 4 cups of hot water or a mixture of hot water and beef broth.
8. Cook until the rice is tender and has absorbed the liquid. Avoid stirring while the rice cooks so the traditional layered texture is preserved.
9. Remove the pot from the heat and let the pilaf rest for 10–15 minutes. Carefully turn it onto a large serving plate or gently combine the layers before serving.