Uzbek Kavurma Food

UZBEK KAVURMA

Steps:

• For the Meat: Cut meat into serving sized pieces. Brown in oil. Add onions and saute until golden. Add tomatoes and mix. Remove from heat and add cubed potatoes and sliced carrots. Fry a few more minutes. Cover with water and bring to a boil. Lower heat, and cook until vegetables are tender.
• For the Rice: Soak rice for about 1/2 hour. In a skillet saute onions until tender. Add carrots, raisins, spice mix, and cardamom, continue frying slowly until onions are golden. Sprinkle sugar over this and set aside. Place rice in a pot and stir in onion mixture. Add vegetable oil and stir to mix ingredients into rice. Cover rice with water, about 1 inch of water should be over the rice. Bring to a boil, lower the temperature, and cover. Let it cook about 15 minutes then check it. Continue to cook until water is absorbed and rice is fluffy.
• Spoon rice onto a serving platter. Flatten the rice and pour the meat and veggies over the rice. Garnish with green onions.

KOVURMA SHORVA FROM UZBEKISTAN

Steps:

• Cut meat and sautee until brown.
• Add chopped onions and tomatoes and fry until onions are golden.
• Add 2 cups water, salt, pepper, potatoes, whole chili, fresh dill and cilantro. Bring to a boil, then simmer.
• Add cubed apple. Simmer for 1 hour.
• Garnish with greens.

BUKHARA PILAF FROM UZBEKISTAN

Steps:

• Cover rice in water for 30 minutes. Meanwhile, cut meat into pieces, chop onion, sear in a little of the oil. Add carrots and fry until carrots are reddish brown. Add raisins.
• Place all this in a large pot and add water, salt, and spices and stew for half an hour or until water evaporates. Add rice and enough water so that the water level is 1 inch over the rice.
• Bring water to a boil. Lower heat, add remaining oil, cover and simmer about half an hour until water evaporates and rice is fluffy.