Homemade lamb pilaf recipe

Hi all! Today we will again talk about a delicious dish that I recently prepared for my family. We'll talk about lamb pilaf. I made it at home on the stove in a regular saucepan. I know that many will want to throw slippers at me, but you must admit that not everyone has a cauldron. And not everyone has the opportunity to use a fire.

In the last article I shared with you a recipe for delicious shurpa. They also cooked shish kebab and cooked lamb in a cauldron over a fire. In fact, you can cook a lot of all sorts of goodies from this product. But for some reason, most people stubbornly ignore sheep meat, citing unpleasant odors.

Yes, such meat has its own specific taste. But if you bought it and cut it up correctly, then there will be no disgusting smell or taste. Since when properly cutting up a carcass, all lymph nodes are removed without being damaged. It is they who give lamb all this unattractiveness.

I have already mentioned that in our family everyone eats this meat: from small to large. Therefore, we often buy some piece of lamb at the market and prepare some overseas dish. Pilaf is Uzbek and it is there that it is prepared correctly and very tasty. Since I don’t have a chef’s education, I cook it roughly. I think most housewives do this.

But if you love experiments, then you will take the risk, like me, of trying to cook pilaf with me. So, let's roll up our sleeves and head to the kitchen.

Lamb pilaf - homemade recipe

I have loved pilaf since childhood. I don’t know why, but when mom asked, “What do you want for lunch?” My answer was always the same: “Pilaf!” Nothing has changed since then. Only now they are asking about my children. Of course they prefer some kind of pizza.

The dish is prepared very simply. But the taste, it turns out that you want to eat it not in one portion, but in two or even three. Try it!

Ingredients:

• Lamb – 500 gr.;
• Rice – 500 gr.;
• Onions – 2 pcs.;
• Carrots – 2 pcs.;
• Garlic – 1 head;
• Zira – 1 tsp;
• Ground coriander – 0.5 tsp;
• Paprika – 1 tsp;
• Turmeric – 1 tsp;
• Khmeli-suneli – 0.5 tsp;
• Barabaris – 0.5 tsp;
• Salt, pepper - to taste;
• Vegetable oil – 150 ml.

Preparation:

1. First, wash the purchased meat and cut it into small pieces. I had ribs and some meat. Therefore, I separate each rib from each other.

2. Immediately put the pan on the fire. It is better to use thick-walled one for this dish. For example, a cauldron or a pressure cooker. But I didn’t have any on hand, so I’ll use regular stainless steel.

I pour oil into it and heat it. Then I add the meat and fry it thoroughly.

Instead of butter, it is advisable to use fat tail fat. It is rendered and the cracklings are removed. Pilaf is prepared using this fat.

3. Immediately cut the onions into small cubes. And I rub the carrots on a coarse grater. In general, carrots must be cut into large strips. But it takes a long time, and I want to fuss around the stove as little as possible.

We first send the onions to the meat. Stir and cook until it starts to turn golden. Then add carrots and continue frying. It should become soft.

4. The vegetables became soft, and the lamb acquired a beautiful color. Pour our spices into the contents of the pan: cumin, paprika, barberry, coriander, suneli hops, turmeric. Mix everything.

Then fill with water so that the meat is completely hidden. Cook it for an hour under a closed lid over low heat. This will make the lamb soft and tender.

5. During this time, prepare the rice. It must be washed in several waters or under the tap. It is necessary that all the flour that is on it is washed off.

It is best to take steamed. Then when finished it will be crumbly. You can take a special brown one. Only it's quite expensive.

Garlic also needs to be peeled from the top husk. You can separate each clove and peel it. Or use the whole head.

6. After time has passed, add rice, garlic, salt and pepper to taste. Stir and add water. The liquid should be two centimeters above the contents of the pan. Close the lid and cook. All water should boil away.

Remember: do not stir the pilaf anymore. You can only move it away from the walls so that the dish does not burn.

That's all. It turned out very tasty. And the smell is simply magical!

Pilaf with lamb

They say that pilaf can be made from any meat, poultry, and even vegetarian. But, of course, the most “correct” pilaf is with lamb. For pilaf, various cuts of lamb are suitable, suitable for relatively long cooking, such as leg meat, shoulder, and ribs. Beautiful lamb cutlets on the bones are quickly fried before adding other products, and then used as a decoration for a dish with pilaf. Pilaf with lamb is most often prepared using fat tail fat, but you can do without it. The technology for preparing pilaf with lamb can be different, but the most traditional is Central Asian, when meat, onions and carrots are successively fried in a cauldron in oil, then stewed with the addition of spices, and only after that rice is added, water is added and the cooking of the pilaf is completed under the lid on low. fire. In pilaf with lamb, in addition to onions and carrots, you can add pre-cooked chickpeas, quince or dried fruits - raisins or dried apricots. The most traditional lamb pilaf is cooked with rice, but this is not the only possible grain for this dish. Try cooking pilaf with wheat grains - regular or steamed crushed (bulgur).

They say that pilaf can be made from any meat, poultry, and even vegetarian. But, of course, the most “correct” pilaf is with lamb.

For pilaf, various cuts of lamb are suitable, suitable for relatively long cooking, such as leg meat, shoulder, and ribs. Beautiful lamb cutlets on the bones are quickly fried before adding other products, and then used as a decoration for a dish with pilaf.

Pilaf with lamb is most often prepared using fat tail fat, but you can do without it.

The technology for preparing pilaf with lamb can be different, but the most traditional is Central Asian, when meat, onions and carrots are successively fried in a cauldron in oil, then stewed with the addition of spices, and only after that rice is added, water is added and the cooking of the pilaf is completed under the lid on low. fire.

In addition to onions and carrots, you can add pre-cooked Turkish peas, quince or dried fruits - raisins or dried apricots - to pilaf with lamb.

The most traditional lamb pilaf is cooked with rice, but this is not the only possible grain for this dish. Try cooking pilaf with wheat grains - regular or steamed crushed (bulgur).

See more recipes for pilaf with lamb: Classic Uzbek pilaf Bakhsh - pilaf of Bukharian Jews

Cooking lamb pilaf in a Redmond multicooker

Oh, those multicookers. What they don’t cook in them. This is a real miracle! After all, you can throw food into it and close it. During this time, you can calmly go do something else or even go to sleep. She will cook and heat it for you. At the same time, nothing will run away or burn!

Ingredients:

• Lamb – 500 gr.;
• Rice – 500 gr.;
• Carrots – 250 gr.;
• Onions – 250 gr.;
• Vegetable oil – 80 ml;
• Garlic – 1 head;
• Salt, pepper - to taste;
• Seasoning for pilaf - to taste.

Preparation:

1. Wash the meat and cut into small pieces. Pour vegetable oil into the multicooker bowl and heat it in the “Frying” mode. Add the lamb and fry, stirring occasionally.

2. Immediately cut the onion into quarter rings, and the carrots can be grated on a coarse grater or cut into strips. Add it there and continue cooking.

3. I will use ready-made seasoning. But you can purchase some spices separately. For example, cumin, coriander, barabaris, turmeric. Pour them into the meat and mix.

3. Wash the rice thoroughly under running water. Sprinkle on top of the meat and vegetables. You can mix it, but in the classic version this is not done.

4. We need hot water. You can boil the kettle in advance. 1.5 - 2 liters is enough. Dissolve salt to taste in it and fill the contents of the multicooker with this mixture.

5. You can add the whole head of garlic. Or peel each clove and spread evenly.

6. Close the lid and install the “Pilaf” program. Cooking time 1 hour. This will be quite enough.

If you do not have such a mode, then select “Quenching”. The time is the same.

Over time, you will get a very tasty pilaf.

Uzbek style in a cauldron

Uzbek-style lamb pilaf does not require the addition of complex products. Affordable, easy to prepare, aromatic and tasty pilaf is acceptable at any time of the year.

Ingredients:

• lamb fillet – 450 g;
• rice – 450 g;
• carrots – 3 pcs.;
• onion – 4 heads;
• barberry;
• Red pepper;
• azhgon;
• lamb lard – 45 ml;
• sunflower oil – 140 ml.

Preparation:

1. Grind pieces of lard in portions, place in a cauldron, and fry.
2. Cut the fillet into small pieces.
3. Remove the lard from the frying pan. Place the meat in the resulting fat and fry until varnished.
4. Add chopped onion to the meat and fry.
5. Chop the carrots into strips and place in a cauldron.
6. Add spices. Their quantity is adjusted according to taste preferences.
7. Place the washed rice for frying.
8. Carefully pour in the water without damaging the rice layer.
9. The grains should be covered a couple of centimeters.
10. Cover with a lid.
11. Simmer until done. Do not stir the dish during cooking.

This is interesting: which rice is best for pilaf?

Video on how to cook Uzbek lamb pilaf in a cauldron

I told you how I cook pilaf at home on the stove. But now I want to share a video in which the author tells and shows how to do this in a cauldron in the courtyard of the house. For example, I learned a lot of new things. Next time I will definitely use these tips. It turned out very tasty. I even wanted to cook one right now. Take a look, maybe you will like it too.

Very instructive video. Now you know how to make delicious lamb pilaf at home. Now you can surprise your household with a tasty and aromatic dish. And I say goodbye to you, bon appetit!

Ingredients and preparation

Kitchen tools

If possible, prepare ahead of time the dishes, tools and utensils that you will need in the process of preparing the most aromatic lamb pilaf:

• a saucepan, or better yet, a saucepan with a non-stick coating with a volume of 4 liters or more;
• deep bowls (several pieces) with a capacity from 280 to 980 ml;
• teaspoons;
• tablespoons;
• linen or cotton towels;

• measuring cup or kitchen scale;
• sharp knife;
• medium and large grater;
• cutting board;
• wooden spatula;
• kitchen oven mitts.

In addition, keep your blender or food processor with a chopper ready to prepare the ingredients better and faster.

Did you know? Try to ensure that all devices intended for preparing components and cooking pilaf are thoroughly washed using a detergent with a degreasing effect - “old” fat remaining on the dishes from previous products can significantly change the taste of the product, as well as radically reduce the life storing it at home.

You will need

The basis:

Important! Which part of lamb should I choose for pilaf?
Prominent chefs recommend using only pulp with a not too prominent layer of fat - this way your dish will be more flavorful and will lose the taste of fat, which may not appeal to everyone. Additionally:

• 10 g dried cumin;
• 4 – 5 black peppercorns;
• 12 g dried basil;
• 12 g barberry;

• 6 – 7 pcs raisins;
• 4 cloves of garlic;
• 15 g table salt;
• 5 g ground black pepper.

Did you know? In addition to the spices just listed, you can add suneli hops, turmeric, thyme, rosemary or ground crushed garlic to the pilaf - the bouquet will improve very noticeably. The main thing is not to overdo it with seasonings and use only those whose aroma you know well.

Crumbly pilaf with lamb ribs

To get a delicious dish, use only fresh ribs that are deep red in color and have not been frozen.

Ingredients:

• lamb ribs – 1500 g;
• steamed rice – 500 g;
• onions – 4-5 pcs.;
• zira – 1 teaspoon;
• carrots – 3 pcs.;
• black pepper – 0.5 teaspoon;
• sunflower oil – 240 ml;
• salt to taste;
• barberry – 1 teaspoon;
• garlic – 6 cloves;
• chili pepper – 1 teaspoon.

Preparation:

1. Cut prepared ribs.
2. Chop the onion into cubes, carrots into strips.
3. Pour oil into a cauldron and heat it up. Fry the ribs and add salt.
4. Place the onion and fry until golden brown. Add carrots.
5. Fill with water; it should cover all the products.
6. Place unpeeled garlic.
7. Place cumin, pepper, barberry.
8. Add pre-washed rice grains. No need to stir.
9. Pour in water. Its level should be two centimeters higher than the rice.
10. Cover with a lid. Let sit until the rice is ready.
11. Leave for half an hour before serving.

With raisins

Few people have tried this combination of products. The pilaf turns out deliciously tasty, the raisins add new, unusual taste sensations.

Ingredients:

• lamb – 320 g;
• onion – 3 heads;
• rice – 320 g;
• carrots – 3 pcs.;
• raisins – 100 g;
• barberry – 0.5 teaspoon;
• red pepper – 0.5 teaspoon;
• sunflower oil – 110 ml;
• salt.

Preparation:

1. Chop the prepared meat into small pieces.
2. Fry the lamb in hot oil, add salt to taste.
3. Add chopped onion, carrots cut into strips, barberries.
4. Sprinkle with red pepper.
5. Pour water over the food until it is completely covered.
6. Simmer for 1.5 hours.
7. Place washed raisins and rice on meat. Check fluid level. If necessary, add 1.5 cm higher and add salt.
8. Cook for another half hour. Let it brew.