Uzbek Pilaf (Osh)<br /><br />Ingredients <br /><br />Rice 500 g<br />Onion sliced 1 medium size <br />Carrots julienne 350g<br />Beef / lamb fat 250 g<br />Oil 1/2 cup<br />Beef /lamb 500g<br />Cumin 1tsp<br />Raisins 2tbs<br />Chickpeas Boiled 1cup<br />Hot water as required<br />Garlic bulb 1<br />Red Chilli whole 1<br />Salt 1&1/2 tsp or to taste<br /><br />Directions:<br /><br />Soak rice in water for 45 mins.<br />Cut onion in to slices and carrots into thick julienne.<br />Add Chopped beef /lamb fat into heated pan. Stir fry until golden and oil separates. Take out the crackling fat, and pour oil and add meat, stir fry it until it turns golden color, add onions and fry until light golden, add julienne cut carrots, Cumin, Raisins and Boiled Chickpeas mix well and add enough hot water so the level of water is 1-2 cm above the carrots.<br />Prick the garlic bulb (whole garlic) with knife and add above the carrots as shown in the video<br />Cook on medium flame until carrots are soft and meat tender.<br />Take out the garlic bulb from the pan. Add the layer of soaked rice, add hot water with the slotted spoon to cover the rice completely (1-2cm above)<br />Put the garlic back on the rice and fresh red chilly, sprinkle Salt on top. Cover on low heat until water dries out.<br />Make punctures in rice to help steam escape.<br />Cover for 10 mins on low heat. Mix a little and serve.
