Uzbekistan's national dish — rice cooked in one pot over seared lamb, onion and carrot until the grains soak up all the fat and spice, then mounded onto a shared platter.
Soak the rice
Soak the rice in warm water.
30 minSear the lamb
Sear the lamb in the hot fat until browned.
10 minCook the onions
Add the sliced onions and cook until softened.
8 minAdd the carrots
Add the julienned carrots and cook briefly.
5 minSimmer the base
Add the water, cumin and salt, cover, and simmer until the lamb is tender.
60 minAdd the rice
Drain the rice and spread it evenly over the meat and carrots, adding just enough water to cover the rice.
Steam the rice
Cover and cook on low heat until the rice is tender and steam holes appear on the surface.
Rest and mix
Let it rest off the heat before gently mixing the rice and meat together and mounding it onto a platter.
10 minNo reviews yet — be the first to cook it.