BUKHARA PİLAF

MATERIALS

• 2 cups of Hasata Baldo Rice
• 300g lamb meat
• 1 onion
• 1 carrot
• 1 teacup of boiled peas
• 1 teacup of peeled almonds
• 2 tablespoons of pine nuts
• 2 tablespoons of raisins
• 2 tablespoons of butter
• 2 tablespoons of olive oil
• 1 teaspoon of black pepper
• 1.5 teaspoons of salt
• 3 cups of beef broth

PREPARATION

• 1.Rinse the Hasata Baldo Rice in a deep bowl.
• 2. Add cold water and half a teaspoon of salt. Let it soak for half an hour, then drain the water. Boil the lamb meat with 4 cups of water until tender. In a separate pot, heat the butter and olive oil. Add finely chopped onions and sauté until translucent. Add almonds and pine nuts, then cook until lightly browned. Add finely chopped carrots and continue stirring. Add the rinsed rice and sauté until well-coated with the mixture. Add the boiled lamb meat. Then add 3 cups of beef broth, peas, raisins, salt, and black pepper. Mix well. Once it starts boiling, cover the pot and simmer over low heat until the rice is cooked. Turn off the heat and let it sit for 20 minutes. Serve hot.
• 3.Boil the lamb meat with 4 cups of water until tender.
• 4.In a separate pot, heat the butter and olive oil. Add finely chopped onions and sauté until translucent.
• 5.Add almonds and pine nuts, then cook until lightly browned.
• 6.Add finely chopped carrots and continue stirring. Add the rinsed rice and sauté until well-coated with the mixture.
• 7.Add the boiled lamb meat. Then add 3 cups of beef broth, peas, raisins, salt, and black pepper. Mix well. Once it starts boiling, cover the pot and simmer over low heat until the rice is cooked.
• 8.Turn off the heat and let it sit for 20 minutes. Serve hot.

Tricks

• You can also prepare the pilaf with beef meat if you prefer.