UZBEK PLOV (LAMB AND RICE PILAF)
After searching everywhere for a recipe to recreate this amazing dish I tried at a Middle Eastern restaurant. I decided to try and make this myself. Though not authentic, still is amazing! Enjoy.
Provided by SarahandtheCity
Categories Meat and Poultry Recipes Lamb
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.
- Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes. Sprinkle with cumin, coriander, barberries, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
- Wash and drain basmati rice with hot water. Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 56.2 g, Cholesterol 50 mg, Fat 22.9 g, Fiber 3.8 g, Protein 18.9 g, SaturatedFat 5.8 g, Sodium 1807.8 mg, Sugar 4.4 g
RICE PILAF WITH LAMB
Simple to prepare with a fresh & exotic flavor. The Saffron is a must & Basmati rice has one of the lowest & slowest impacts on blood sugar levels of all the white rices.
Provided by Captain_67
Categories Long Grain Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Important:You will need a 5 quart roaster or Dutch oven with a well fitting lid to hold in heat & moisture.
- Preheat oven to 350°F.
- Melt butter in roaster over medium high heat.
- Add onions,bell pepper & salt & sweat (not brown) for a few minutes.
- Stir in rice & pine nuts & gently toast while stirring until rice smells nutty.
- Add Saffron & water, bay leaf & chicken broth. Increase heat to high, when broth starts to boil, stir ingredients once, place lid on roaster & place in oven for 15 minutes.
- When oven time is up, remove roaster from oven & rest for another 15 minutes but DO NOT remove lid (rice is still cooking).
- When rice is in oven, prepare the lamb by mixing with thyme & rosemary.
- Season & brown lamb gently & break it into pieces about the size of a clove of garlic. When rice is rested, add lamb & peas & mix through with a fork, fluffing rice as you look to remove the bay leaf.
- Serve onto a warm platter or plates.
Nutrition Facts : Calories 931.7, Fat 51.7, SaturatedFat 20.4, Cholesterol 113.3, Sodium 499.2, Carbohydrate 84.5, Fiber 6.4, Sugar 5.4, Protein 33.9
RACK OF LAMB WITH HERB CRUST, LAMB JUS AND RICE PILAF
Provided by Food Network
Categories main-dish
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Pull flaps off the racks of lamb and dice. Add the diced lamb to a saucepan and cook on low. Trim the bones, then add the trimmings to the pan. Add the sliced onion and garlic. Cook until the trimmings turn deep brown, then pour off the fat and add the Chardonnay.
- Reduce the liquid down to a glaze, then add 1/2 cup water. Cook for 1 hour, then strain and add 2 tablespoons butter.
- Preheat the oven to 375 degrees F.
- Place breadcrumbs on a cookie sheet and bake for about 10 minutes.
- Mix the arugula, basil, parsley and tarragon with the melted butter and breadcrumbs in a medium bowl. Sprinkle the racks of lamb thoroughly with the Espelette pepper and sea salt, then coat the racks with seasoned breadcrumb mixture.
- Increase oven temperature to 400 degrees F.
- Place the racks of lamb in a large casserole dish. Roast for about 20 minutes. Remove from the oven and cover with aluminum foil. Let the lamb rest for about 20 minutes. Strain the pan drippings and whisk in the remaining 3 tablespoons butter. Season with salt and pepper.
- Reheat the sauce and slice the racks. Gently sauce the lamb and serve with Arborio Rice Pilaf.
- Preheat the oven to 350 degrees F.
- Add the olive oil and 1 tablespoon butter to an oven-safe saucepan over medium heat. Add the onions and cook for about 5 minutes. Add the rice. Simmer for about 5 minutes, then add the lamb jus, saffron and 1/2 cup water and bring to a boil.
- Transfer to the oven and bake for about 18 minutes. Remove and let rest 10 minutes.
- Stir in the chives and remaining 2 tablespoons of butter. Season with salt and pepper.
RICE PILAF WITH LAMB, CARROTS, AND RAISINS
Provided by Sher Dil Qader
Categories Lamb Rice Vegetable Braise Dinner Raisin Meat Lamb Shank Root Vegetable Carrot Fall Winter Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 (main course) servings
Number Of Ingredients 8
Steps:
- Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 1 hour, then drain well in a sieve.
- While rice soaks, cook onion in oil in a wide 5- to 6-quart heavy pot over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Pat lamb dry and sprinkle with 1 teaspoon salt. Add to onion and brown on all sides, about 8 minutes total. Add 1 cup water and bring to a simmer. Cover pot and reduce heat to low, then braise lamb, stirring occasionally, until meat is tender, about 45 minutes.
- Stir in drained rice, carrots, raisins, and 2 teaspoons salt. Add enough water to cover mixture by 1 inch (3 1/2 to 4 cups) and bring to a boil, uncovered, over medium-high heat. Wrap a kitchen towel around lid with ends of towel on top, then cover pot and boil over medium heat 10 minutes. Reduce heat to low and simmer, covered, until rice is tender and liquid has been absorbed, about 30 minutes.
- Fluff rice with a fork and transfer pilaf to a large platter. Top with kebabs and serve with yogurt sauce.
RICE PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1 minute. Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 20 minutes. Fluff rice with a fork and stir in parsley.
RICE PILAF
Steps:
- Preheat the oven to 350.
- Melt the butter in a 3-quart saucier over medium heat.
- Stir in the onion, bell pepper and 2 pinches of salt.
- Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
- Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
- OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
- Transfer the saucier (towel and all) to the oven and bake 15 minutes.
- Remove and rest at room temperature for 15 more minutes without opening the lid.
- Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.
Nutrition Facts : Calories 248 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 524 milligrams, Carbohydrate 45 grams, Fiber 1.5 grams, Protein 7 grams, Sugar 5 grams
CURRIED RICE PILAF WITH LAMB
This is another one of those grocery store recipes. The lamb chops baked atop this yummy rice is a great combination. (Prep time is approximate)
Provided by Denise in da Kitchen
Categories Lamb/Sheep
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Grease a shallow 2-quart baking dish.
- In a large skillet, brown chops in butter.
- Remove chops; sprinkle with salt and pepper.
- Add rice to pan drippings; cook, stirring constantly, until grains turn golden brown.
- Stir in remaining ingredients; pour into prepared dish.
- Arrange chops on top.
- Bake covered at 350 degrees for 40 to 50 minutes or until rice and chops are tender and liquid is absorbed.
Nutrition Facts : Calories 233.8, Fat 8.2, SaturatedFat 1.5, Sodium 651.1, Carbohydrate 35.1, Fiber 1.8, Sugar 6.8, Protein 5.3
SPICED LAMB PILAF
Make the most of Sunday's leftover roast lamb in this colourful spiced rice one-pot from BBC Good Food Magazine reader Karolina McCallan
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 17
Steps:
- Put the oil in a large pan over a medium heat. Add the onion to the pan and cook until soft and translucent, about 15 mins. Add the garlic and spices, and stir in for 2 mins.
- Crumble the stock cubes into 1.2 litres of just-boiled water. Add the rice and shredded lamb to the pan. Stir well to coat the grains in the oil and spices, then pour over the stock. Bring to the boil, then cover with a lid and lower the heat. Cook for 12 mins or until the rice is tender and the stock absorbed.
- Once the rice is ready, remove from the heat and add the raisins, spring onions, tomatoes and herbs, mixing well. Season to taste and serve topped with more herbs, almonds and a drizzle of natural yogurt.
Nutrition Facts : Calories 992 calories, Fat 39 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 110 grams carbohydrates, Sugar 23 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 1.8 milligram of sodium
LAMB AND RICE PILAF WITH DRIED APRICOTS AND PINE NUTS
Categories Lamb Rice Tomato Dried Fruit Apricot Pine Nut Fall Simmer Bon Appétit
Yield Makes 4 (main-dish) servings
Number Of Ingredients 14
Steps:
- Sprinkle lamb with salt and pepper. Heat 2 teaspoons oil in heavy large pot over medium-high heat. Add lamb, carrot and halved onion; sauté until lamb browns, about 10 minutes. Add 8 cups water, quartered tomato, and bay leaf. Bring to boil. Reduce heat to medium and boil gently, uncovered, until liquid is reduced to 4 cups, turning lamb often, about 45 minutes. Transfer lamb to cutting board; cool slightly. Strain lamb cooking liquid into bowl; spoon off any fat from surface. Discard lamb bone and vegetables. Cut lamb into 1-inch pieces.
- Combine chopped onion and remaining 1 teaspoon oil in same pot. Sauté over medium-high heat until onion is golden, about 4 minutes. Add rice, apricots, and garlic; stir 1 minute. Stir in reserved lamb cooking liquid, lamb pieces, and chopped tomato. Bring to boil. Reduce heat to low, cover and simmr until rice is tender and most liquid is absorbed, about 25 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with cilantro and pine nuts and serve.
RICE PILAF WITH RAISINS AND VEGGIES
Surprisingly easy and extremely flavorful. The curry powder does not add an actual curry taste, just a nice rich flavor, so give it a try even if you aren't a curry fan.
Provided by Jacqueline
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients.
- Heat olive oil in a large skillet over medium heat. Cook and stir celery, onion, green onion white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5 minutes. Transfer vegetables to a bowl.
- Cook and stir rice in the same skillet until lightly toasted, about 3 minutes.
- Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes.
- Remove rice from heat and stir in raisins, green onion tops, and celery mixture until well blended.
Nutrition Facts : Calories 268.4 calories, Carbohydrate 50.5 g, Cholesterol 2.5 mg, Fat 5.2 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 0.8 g, Sodium 701.5 mg, Sugar 8.9 g
LAMB CHOPS WITH SPINACH RICE PILAF
Found this in a Rachel Ray magazine and sounds really good. I've been looking for something special with lamb chops and want to save this. It also states that the pomegranate gravy can be served over sliced sauteed chicken if lamb is not your thing.
Provided by Bonnie G 2
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, melt 2 tablespoons butter with 1 tablespoon olive oil, in pan over medium heat.
- Add spaghetti and toast until deeply golden, about 4 minutes.
- Stir in rice, then stir in 2 1/2 cups chicken broth; season with salt and pepper.
- Cover and bring to a boil; lower the heat and simmer for 15 minutes.
- While rice is working, using a food processor, process the spinach in a paste. STir into the rice and let stand for 2-3 minutes.
- Preheat broiler.
- In small skillet, heat remaining 2 tablespoons butter over mediume heat. Add shallots, season with salt and pepper and cook until tender, 3-4 minutes.
- Whisk in flour and cook for 1 minutes, then whisk in Worcestershire sauce, pomegranate juice and remaining 1/2 cup chicken broth.
- Cook until thickened, about 5 minutes.
- Coat lamb chopse with remaining 1 tablespoon olive oil and season with salt and pepper.
- Broil, turning once, until browned and medium rare, about 5 minutes.
- Serve with the gravy and rice pilaf.
Nutrition Facts : Calories 1235.8, Fat 71.5, SaturatedFat 31.2, Cholesterol 171.1, Sodium 1018.9, Carbohydrate 97.1, Fiber 4.7, Sugar 10.6, Protein 48
LAMB PILAF
From Sarah Ainley's book, The World's Best Recipes, Caribbean section. "This dish was brought by East Indians to the West Indies." Prep time doesn't include the 1 hour the lamb cubes marinate.
Provided by mersaydees
Categories Curries
Time 2h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cube lamb and place in a shallow glass or china dish. Sprinkle with the curry powder, onion, garlic, herbs and chili and stir well. Cover loosely with plastic wrap and let marinate in a cool place for 1 hour.
- Melt the butter or margarine in a saucepan and fry the lamb for 5-10 minutes on all sides. Pour in the stock or coconut milk, bring to a boil, then lower the heat and simmer for 35 minutes or until the meat is tender.
- Add the black pepper, tomatoes, sugar, scallions and rice, stir well and reduce the heat. Add a little water if necessary to cover rice by 1 inch of liquid. Simmer the pilaf the 25 minutes or until the rice is cooked, then stir a little extra butter or margarine into the rice before serving. Garnish with scallion strips.
Nutrition Facts : Calories 429.8, Fat 13.9, SaturatedFat 6.3, Cholesterol 89, Sodium 692.6, Carbohydrate 46, Fiber 3.9, Sugar 6, Protein 29.9
RICE PILAF
Make the side dish extra special with this rice dish. It is better then any store bought package mix.-Barianne Wilson, Falfurrias, Texas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Combine broth, parsley and butter in a saucepan; bring to boil. Stir in rice; cover. Reduce heat; simmer 20 minutes.
Nutrition Facts : Calories 229 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 642mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
LAMB PILAF
Make and share this Lamb Pilaf recipe from Food.com.
Provided by Helio
Categories One Dish Meal
Time P1DT35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place the rice in a bowl and cover with hot water and stir in 1 TBSP salt, let stand for 30 minutes then rinse until the water runs clear.
- Bring the cubes of lamb to the boil in 6 cups of water and simmer, skimming occasionally. Lower the heat and cook until the meat is tender. Strain off the liquid into a bowl.
- Finely chop the onions and gently fry them in melted butter, add the cooked meat, and stir over the heat for few minutes, then add the carrots and stir briefly with wooden spoon.
- Add 2 1/2 cups of the warm meat stock, salt and pepper and bring to the boil and add the rice, stir and lower the heat. Cover and cook until steam for 12-15minutes (or until steam holes appear on the surface. Remove from the heat, cover with a dry kitchen cloth and replace the lid . Set aside for 10 minutes.
- Stir in the allspice and cinnamon and serve hot.
- Note: Beef maybe substituted for lamb, but cooking time will be a bit longer.
Nutrition Facts : Calories 464.1, Fat 15.6, SaturatedFat 7.4, Cholesterol 66, Sodium 499.3, Carbohydrate 58.3, Fiber 2.6, Sugar 3, Protein 20.6
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