How to cook Uzbek pilaf in a cauldron: a recipe on the stove

Tetiana KoziukFood
Uzbek pilaf recipe. Source: youthchangeeurope.com

Perfectly cooked pilaf is crumbly, non-sticky, and very flavorful. One of them is Uzbek pilaf, which can be cooked both on a fire and in a cauldron on the stove – the recipe is very easy to repeat at home.

Food blogger Nadiia Fomenko (mama_moze_tato_dopomoze) shared a recipe for Uzbek pilaf on her Instagram page, which always turns out crumbly and flavorful.

Uzbek pilaf recipe


  • meat - 600 g
  • onion - 1 pc
  • carrots - 1 pc
  • garlic - 1 head
  • spices: salt, pepper, cumin, rosemary, suneli hops
  • water
  • rice - 300 g

Method of preparation:

1. Cut the meat into pieces and fry in a deep cauldron until golden brown.

Rice and meat for pilaf

2. Chop the onion and carrot. Add to the meat and fry for 3 minutes.

3. Peel and add the garlic and spices. Pour water to cover the meat and simmer under the lid for 20 minutes.

How to cook Uzbek pilaf in a cauldron on the stove

4. Pour water over long rice separately and leave for 15 minutes. Then drain the water and add it to the meat. Spread the cereal evenly in the cauldron. Cook under the lid for 20 minutes over low heat.

5. Sprinkle the finished pilaf with herbs.

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