I'm pretty sure this is my first Uzbeki recipe! While originating there, it is also commonly eaten in several other countries in that region. The first time I made this I used Grandma Sveta's recipe. I love the music in the background so much! However after years of looking around, trying new recipes, and tweaking it, I've come up with my own version we all enjoy. This recipe makes a delicious one pot meal with tender and flavorful chunks of beef, vibrant carrots, and wonderfully spiced rice on top.
1.25 lb. stew beef
1 large onion, chopped
1 Tbsp. oil
1 beef bouillon cube
3 medium carrots, julienned
1 tsp. cumin seeds
1/8 tsp. coriander
1/8 tsp. pepper
1/8 tsp. paprika
2 bay leaves
1 head garlic
1-3/4 c. parboiled rice
Heat the oil in a medium sized cast iron pot with a lid. Season the meat with salt and sear, in batches, until golden on both sides. Return all the meat to the pan with the pan with the onion and saute for a minute. Add the bouillon cube and cover with water. Simmer until the liquid is evaporated.
Add the carrots to the pan and stir to mix in with the beef. Add the cumin, coriander, pepper, paprika, and I added a little penzies granulated shallots. Evenly pour the rice over the top of the meat. Cut the top off the garlic and place cut side down in to the rice. Gently pour 3 1/2 cups of water over the top of the rice and season with 1 tsp. salt.
Simmer uncovered for 20 minutes or until most of the liquid is evaporated. Poke holes in the rice, cover with the lid, reduce the heat to low, and continue cooking for 20 minutes.
Remove from the stove and serve.
|Original picture - Post updated 9/4/2018|