Uzbek Pilaf With Chickpeas - A Step By Step Recipe With A Photo

Table of contents:

Uzbek Pilaf With Chickpeas - A Step By Step Recipe With A Photo
Uzbek Pilaf With Chickpeas - A Step By Step Recipe With A Photo

Video: Uzbek Pilaf With Chickpeas - A Step By Step Recipe With A Photo

Video: Making the GREATEST Uzbek Plov First Time? Then watch this recipe!!! Best Recipe plov recipe Uzbek 2022, December
Anonim

Cooking description:

Ideally, cooking Uzbek pilaf with chickpeas at home is not such a difficult task as it might seem. Even a beginner in the kitchen can easily cope with step-by-step recommendations. The rich taste of the dish, the wonderful combination of rice, meat and chickpeas are the secret of an amazing pilaf for the whole family. If you like, you can use a wide variety of spices to make it more flavorful.

Purpose: For lunch / For dinner

Main Ingredient: Meat / Vegetables / Legumes / Cereals / Rice / Chickpeas

Dish: Hot dishes / Pilaf

Cuisine geography: Uzbek / Eastern

Ingredients:

  • Meat - 1 Kilogram
  • Rice - 800 Grams
  • Chickpeas - 1 Glass
  • Onion - 2-3 Pieces
  • Carrots - 3-4 Pieces
  • Chile - 1 Piece
  • Head of garlic - 1 Piece
  • Salt - To taste
  • Zira - To taste

Servings: 6-8

How to cook "Uzbek pilaf with chickpeas"

Uzbek pilaf with chickpeas - photo step 1
Uzbek pilaf with chickpeas - photo step 1

1. The first preparatory stage is to soak the chickpeas in cold water for a couple of hours, rinse the rice thoroughly under running water, prepare the meat - remove the films, cut into small pieces.

Uzbek pilaf with chickpeas - photo step 2
Uzbek pilaf with chickpeas - photo step 2

2. Peel vegetables, cut.

Uzbek pilaf with chickpeas - photo step 3
Uzbek pilaf with chickpeas - photo step 3

3. It is best to cook Uzbek pilaf with chickpeas at home in a cauldron, but if it is not at hand, then use a saucepan. Heat the vegetable oil well and dip the onion there first.

Uzbek pilaf with chickpeas - photo step 4
Uzbek pilaf with chickpeas - photo step 4

4. If you have warmed up the oil enough, the onions will brown pretty quickly. Follow it with meat (in this case, lamb).

Uzbek pilaf with chickpeas - photo step 5
Uzbek pilaf with chickpeas - photo step 5

5. After 8-10 minutes, when the meat is slightly fried, add the carrots. Fry for another 5 minutes.

Uzbek pilaf with chickpeas - photo step 6
Uzbek pilaf with chickpeas - photo step 6

6. Add chickpeas to the cauldron, after draining the water and rinsing it under running water.

Uzbek pilaf with chickpeas - photo step 7
Uzbek pilaf with chickpeas - photo step 7

7. Pour in water after dissolving the salt in it. Place the washed head of garlic and chili pepper on top (use ground black pepper in the recipe for Uzbek pilaf with chickpeas, if you don't like too hot).

Uzbek pilaf with chickpeas - photo step 8
Uzbek pilaf with chickpeas - photo step 8

8. Bring to a boil and cook for 10 minutes.

Uzbek pilaf with chickpeas - photo step 9
Uzbek pilaf with chickpeas - photo step 9

9. Carefully remove the garlic and pepper, but do not throw it away, they will still come in handy. Add rice. It is important not to mix!

Uzbek pilaf with chickpeas - photo step 10
Uzbek pilaf with chickpeas - photo step 10

10. Watch until the water visually evaporates. Return the garlic and pepper, add the cumin, reduce heat to low and cover.

Uzbek pilaf with chickpeas - photo step 11
Uzbek pilaf with chickpeas - photo step 11

11. After about half an hour, turn off the heat, stir gently and leave to infuse for another 20-25 minutes before serving.

Popular by topic