Our Recipes

National Uzbek Pilaf with Meat

Succulent pieces of marinated meat, aromatic rice, and fragrant spices come together in a culinary masterpiece that embodies the heart and soul of Central Asian cooking.

Prep Time


Cook Time


Total Time

1 HR (Without Marinating Time)



Main Ingredients

500g lamb or beef, cubed

2 tbsp RK Cooking Oil

1 large onion, finely chopped

2 cloves garlic, minced

1 tsp RK Cumin Powder

1 tsp RK Coriander Powder

RK Salt and black pepper to taste

2 cups RK Basmati rice

4 cups water or broth

2 large carrots, cut in thin strips

1 cup RK Chickpeas, cooked (optional)

1/2 cup RK cooking oil


In a bowl, combine cubed meat with oil, chopped onion, minced garlic, ground cumin, ground coriander, salt, and black pepper. Allow it to marinate for at least 1 hour.

Rinse basmati rice under cold water until it runs clear.

In a large pot, heat oil. Add marinated meat and brown on all sides.

Add carrots and cook until they begin to soften.

Incorporate rice, water or broth, and chickpeas (if using). Season with salt.

Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed.

Fluff the pilaf gently with a fork.

Serve hot, with the meat and carrots arranged on top.

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