Festive pilaf with lamb, raisins and navat

Aromatic pilaf — the perfect dish for special occasions

Preparation Time

60+ mn

Difficulty

Difficult

CAL

500+ calories

Type of Food

Main dish

Goes with

Mineral water Borjomi

Recipe author

Abdusator Abduvakhobov

Ingredients

Portions :

Lamb (boneless or bone-in)

1 kilogram

Rice (long-grain, washed)

1 kilogram

Yellow carrots (cut into matchsticks)

1 kilogram

Onion

200 gram

Oil (cottonseed or vegetable)

300 milligram

Chickpeas (pre-soaked)

200 gram

Raisins (light)

100 gram

Navat (Uzbek crystallized sugar)

70 gram

Cumin

15 gram

Black ground pepper

10 gram

water

400 milliliter

Salt to taste

step

Heat the oil in a pan. Add the chopped onion and fry until golden brown.
Then add the meat and fry until golden brown.

step

Add the carrots and continue cooking. Add the chickpeas, pepper, salt, and carrots.

step

Pour 400 ml water, bring to a boil. Once the water boils, add the raisins and navat. Cook over medium heat for 15-20 minutes.

step

Carefully, without stirring, distribute the rice. The water level should be slightly above the rice level. Cook until the liquid has completely evaporated.
Gather the rice into a pile, close the lid (you can put a cloth/paper under the lid) and let it simmer on low heat for 20-25 minutes.

Serve

Serve the pilaf in layers: first the rice, then the carrots and meat. You can garnish with additional raisins or a little chickpeas.

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