If you love biryani, you should definitely try a different version- Traditional Uzbek Biryani. This dish exist for 100s of years and was knows to be a cure for the weak ones. So.. If you are trying to lose weight, mmmmm, how to say it nicer- eat little bit (if you manage because it is delicious). There are at least 20 ways to cook this Pilaf, therefore there is no need to tell me that "my momma did it differently). This a basic version without complicating it (like frying lamb bones, fat etc). My aim here is to make your life easier without losing on an excellent taste.
1) Let's choose our lamb correctly. We need Australian or Iranian lamb which is shown in the pictures below. This lamb has excellent amount of fat. Dry fat free lamb pieces will not work, telling you from now. Cut it into cubes.
2) Wash the rice like 5-6 times by changing the water. We don't need dirty rice here. No patience? Always think about patience you have when you have your nails done. Aha! Here we go. On the 5th -6th time your rice will finally be in clear water. Now soak it in boiling hot water with some salt for about an hour.
3) Cut the carrots into a match sticks size. Check out the pictures below
4) Prepare peeled garlic same like on the photo. (it goes perfect for decoration! My husband loves it).
It is important you cook pilaf in a cast iron pot (I got mine for Galleries Lafayette)- it is very heavy and simply perfect for cooking. It is a costly investment but what if I tell you it has a lifetime warranty? You will end up saving in a long run... Heat 300 ml of cooking oil until smokes starts coming from it.
5) Use kitchen paper towel to dry your lamb pieces you don't end up drenched in hot oil. Put lamb in the pot and let it fry there for few minutes until you see the sides browning. Add onion juice, If you used sliced onions- start with onions till color turns golden and then add lamb. Add carrots, do NOT mix, let it cook for another 3-4 minutes. Add garlic heads. Add a bit of water so the carrots are covered and leave it to cook for about 50-60 minutes on low fire. Remove garlic heads- we will use them for decoration of our dish.
6) After 50-60 minutes, let's play with some spices: add 1 tablespoon of dry coriander spice, 1 tablespoon of cumin powder, some dry chili, and a handful of barberries if you have. Add salt- make sure to make it much saltier than you usually eat as in the next step we will be adding rice and water which will absorb all of the salt and you will end up with tasteless pilaf.
7) Now we start adding soaked rice: slowly spreading it evenly. Look at my photos below. Add garlic cloves (peeled) by pushing them with a wooden stick inside (I use wooden chopsticks). Make holes with the same wooden chopstick. We make holes in order for our rice to enjoy the flavors of spices we added in the previous step. Add hot water to cover the rice about 1-2 cm . I usually make incisions in garlic cloves so we can enjoy more flavors.
8) As the water starts to evaporate, make a hill from the rice same like in my pictures and leave it to boil for few more minutes on a low fire. Make sure that you do NOT mix the rice and meat. Taste the rice- if it is still too hard, add some water and boil more. If it's okay or little bit hard- leave it. Turn off the fire and let your pilaf rest for about 30 minutes covered. Rice will become soft. Ready to serve? Mix it well!
Enjoy this amazing pilaf my Glam Chefs! Bon Appetit!