top of page
  • Preeti Shridhar

Uzbeki Pulav

Uzbeki Pulav is a very hearty dish made with lamb, carrots and onions. My brother's uzbeki friends make a vegetarian version for him. I am sharing that recipe with you all.

They mostly use pine nuts and raisins...since I didn't have pine nuts ,I have used cashews and almonds. For little more drama I have used black currants along with raisins.

It's a delicious rice preparation quite different in taste from Indian pulao.


Rice.   1 cup . 200 gms

Carrots.   200 gms

Onions 200 gms

Oil.  1/4 cup

Cashew 15

Almonds  15

Raisins 2 tbsp

Black currant 2 tbsp

Salt to taste

Green chili 3  slit upto the stem

Garlic 4 fat cloves


  1. Wash and soak rice for 20 minutes.

  2. Wash and peel the carrots and then cut them into 2-3" long slightly thick  batons.

  3. Slice the onions.

  4. Heat oil in a heavy bottle pan.

  5. Fry the nuts and raisins one by one and keep them aside.

  6. In the same pan add onions.

  7. Once onions turn soft, add green chilies, garlic cloves and carrots.

  8. Fry them for a few minutes till carrots caramelize.

  9. Now add 2 cups water and salt.

  10. Tip in soaked rice.

  11. Mix it well .

  12. Taste the water. It should be saltier than you like.

  13. Bring it to a boil.

  14. Now cover and simmer on medium heat till rice is almost done.

  15. Switch off the gas and let it rest for atleast 10 minutes.

  16. Separate the grains with a fork.

  17. Remove the chillies and garlic.

  18. Garnish with fried nuts and raisins.

  19. Serve warm.


Recent Posts

See All


bottom of page