Uzbek beef rice pilaf
Souped Up Recipes · ♥ 2.9K likes · 97.1K views · 25 min video
Read about stew meat in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- chickpeas
- 1 whole sweet onion
- 2 whole carrots
- 2 whole garlic bulbs
Soak the dry chickpeas in water boiled in an electric kettle; they rehydrate in about one and a half hours.
- 1½ cups rice
Wash 1.5 cups of rice several times and soak it in clean water for 1.5 hours.
- 5 tbsp vegetable oil
Add 5 tablespoons of vegetable oil to a heavy pot, toss in the sliced sweet onion and stir patiently until brown; start on high because the onion carries a lot of moisture, then lower the heat as the colour darkens. It looks burnt but that is what gives the rice its colour. Remove the onion.
- 1 lb beef stew meat
Turn the heat to high and add a pound of 1 inch cubed beef stew meat, stirring until it changes colour.
Add the carrot sticks and keep mixing over high heat for 3 minutes, until the carrots are slightly soft.
- 2 tsp cumin powder
- 2 tsp sweet paprika
- 1 tbsp salt
Add 2 teaspoons cumin powder, 2 teaspoons sweet paprika and 1 tablespoon salt, then the garlic bulbs and Thai bird eye chilies.
- Thai bird eye chilies
- 3 cups water
Drain the soaked chickpeas and add them, then the browned onion, then 3 cups of boiled water, enough to immerse everything.
Drain the rice thoroughly. Take out the garlic bulbs and chilies, and spoon out some of the braising liquid, since every stove and pot evaporates differently.
Add the well-drained rice and spread it evenly; the liquid should be just enough to immerse it. Top up with hot water if short, or save the extra soup.
Push all the rice into a mountain in the middle so it is lifted by the braised beef and steams rather than boils, which keeps it firm and fluffy. Replace the lid and cook on low 10 more minutes to evaporate all the broth.