EASY UZBEK PILAF

Ingredients

1/2kg (1lb) bison or beef - I use chuck roast cut into cubes

30ml (2 Tbsp) Vegetable oil

60g (5 Tbsp) Butter

Salt+Pepper to taste

15ml (1 Tbsp) tomato paste (optional)

4-5 garlic cloves

750ml (3 cups) water

5 carrots

1 onion

3-4 garlic cloves

400g (2 cups) rice (long grain)

Directions

Heat a pot over medium heat. Add enough vegetable oil to cover the bottom of the pot. Add butter (optional). Add meat and season with salt and pepper. Brown both sides. Add tomato paste, garlic cloves and cook for a few minutes before adding water. Add water, close lid, bring to a boil, turn to low and simmer for 3-4 hours. The meat needs to be cooked for a long time to break apart and melt in your mouth. if you don’t cook stew meat long enough, it will have a stiff, or rubbery texture. In the meantime cook 2 cups of rice. I use a rice cooker and cook basmati rice with a 1:1 ratio (1 part rice to 1 part water). Chop carrots into small thin slices, chop onion, mince garlic. Once meat is cooked, let it cool, then chop into small bite size pieces. Heat a large pan over medium heat. Add about 30ml (2tbsp) vegetable oil and 45g (3 tbsp) butter (add more or less per taste). I like mine pretty buttery, so I tend to add more butter. Sauté onions until translucent and slightly golden, add salt and pepper to taste. Always taste your food and see what it is missing :) Add carrots, garlic, meat, and sauté until golden. The meat should have some crispy golden brown bits (do not burn). Taste, and add salt + pepper if needed. Add the cooked rice and mix well. Taste for salt and pepper one last time, add more if needed. Enjoy!