Fergana-style crumbly pilaf: how to cook a delicious dish

Fergana pilaf is a hearty Uzbek dish. Compared to the traditional recipe, Fergana pilaf is cooked without sweet additives and dried fruits - only garlic, spices and even a less sweet variety of carrots are used. Such a dish should always be cooked in a frying pan.

Foodblogger Polina with the nickname polli_cooking on her Instagram page shared a recipe for spicy Fergana pilaf with pork, which you can easily make in one pan.

Ingredients:

• lamb / pork - 600 g
• Devzira rice / basmati - 200 grams

• vegetable oil
• Fergana pilaf spices - 2 tablespoons.
• onion - 1 pc
• carrot - 1 pc
• garlic - 1 head
• hot water - 400 ml

Method of cooking:

1. Chop and fry the onion until golden.

2. Chop the meat and add to the onion. Fry for 5-10 minutes.

3. Dice carrots and add to the meat. Cook for another 10 minutes over medium heat.

4. Add salt and spices. Stir.

5. Rinse the rice thoroughly and add to the pan. Pour in water and stir to combine. Add a whole clove of garlic, cover and cook over a low heat for 30-35 minutes until the water has evaporated.

6. After cooking, take out the garlic and stir the pilaf.

Also on OBOZREVATEL you can read the recipes:

• Pilaf with chicken
• Pilaf with beef
• Pilaf on fire