One of the most delicious recipes that whets the appetite when seen is Bukhara Pilaf. Flavored with 7 different spices, enriched with vegetables, and becoming exquisite with lamb meat, Bukhara Pilaf appeals to every palate. How to make Bukhara Pilaf, which is included in Besler Catering menus? Here is the Bukhara Pilaf recipe…
Ingredients for Bukhara Pilaf Recipe
- 500 grams lamb meat
- 1 small carrot
- 1 large onion
- 1.5 cups baldo rice (Osmancık rice can also be used)
- 1 tablespoon butter
- 1 tablespoon oil
- 1 dessert spoon salt
- 1.5 dessert spoons 7 different spices mixture (Black pepper, nutmeg, ginger, cinnamon, cumin, allspice, and cloves)
How to Make Bukhara Pilaf?
1- 500 grams of lamb meat is chopped slightly larger than cubes. Its fat is trimmed and melted in a pan. Then the chopped meat is sautéed in its own fat.
2- First salt and then half a cup of hot water is added to the meat sautéed for about 20-25 minutes, and the lid of the pot is closed. The meat is cooked until it absorbs its water.
3- The onion chopped julienne style and the carrot chopped as small as possible are sautéed in another pot for about 2 minutes, and butter is added on top. After sautéing for 1-2 more minutes, rice is added on top and roasted for about 3-4 minutes.
4- After throwing spices and salt onto the rice, 2- 2.5 cups of boiling water are added, and then the lid of the pot is closed and left to cook on low setting.
5- When the pilaf completely absorbs its water, the stove is turned off. A clean cloth or paper towel is spread between the pot and its lid to let it brew for about 15 minutes. Meanwhile, the roasted lamb meat is placed at the bottom of a slightly deep bowl.
6- The brewed pilaf is taken and placed over the meat by pressing it down well. Then the serving plate is placed over the deep bowl and turned upside down.
7- Optionally, almonds and pistachios roasted in butter can also be added on top of the pilaf. Parsley is added on top and it is made ready for service.
What Are the Tips for Bukhara Pilaf?
If meat broth is used instead of boiling water in making Bukhara pilaf, both the flavor increases and the pilaf becomes grainy. Optionally, half meat broth and half drinking water can also be used.
Bon appétit..
