Uzbek Pilav
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Rice - 500 gLamb shank - 500 g (meat only)Onions - 320 g or 3 smallShredded carrots - 2 packs 170 g each or 340 gWater - 3,5 cupsPilav seasoning - 1 pack
Rince rice about 10 times changing water until it runs clear. Cover with 600 ml of boiling water and set aside.
Cook lamb in a non-stick large frying pan until ready. Let cool and remove bones if available, cut in pieces about 1 inch size. In a different frying pan cook shredded onions in corn oil until golden, and carrots and cook until tender. Add onions and carrots to the larger pan that contains lamb. Add half of seasoning and mix well. Drain rice and ix it with another half of seasoning and dried apricots cut to the size of raisins. Evenly distribute rice mix on top of lamb and onions-carrots mixture. Add 3.5 cups water. Cover and simmer for about 30 minutes until rice is cooked and water evaporated. Mix well and let cool down.
Serving Size: Makes 20 servings, 1 serving - 108 g
Number of Servings: 20
Recipe submitted by SparkPeople user IRINA75.
Cook lamb in a non-stick large frying pan until ready. Let cool and remove bones if available, cut in pieces about 1 inch size. In a different frying pan cook shredded onions in corn oil until golden, and carrots and cook until tender. Add onions and carrots to the larger pan that contains lamb. Add half of seasoning and mix well. Drain rice and ix it with another half of seasoning and dried apricots cut to the size of raisins. Evenly distribute rice mix on top of lamb and onions-carrots mixture. Add 3.5 cups water. Cover and simmer for about 30 minutes until rice is cooked and water evaporated. Mix well and let cool down.
Serving Size: Makes 20 servings, 1 serving - 108 g
Number of Servings: 20
Recipe submitted by SparkPeople user IRINA75.
Nutritional Info Amount Per Serving
- Calories: 176.9
- Total Fat: 3.9 g
- Cholesterol: 16.0 mg
- Sodium: 28.2 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 1.3 g
- Protein: 7.3 g
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