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Uzbek Pilaf


  • 4 Blue Tribe’s Chicken Seekh Kebabs
  • 1 tbsp salt
  • 1 tbsp cumin & coriander powder 1 tbsp biryani masala
  • 4 tbsp oil
  • 1 cup sliced red onions 7-8 cloves of garlic
  • 1 cup grated carrots
  • ½ cup dark brown raisins
  • 1 cup long grain soaked basmati rice 2 cups hot water


  1. Wash and soak the rice for 30 minutes before
  2. Mix the masalas and keep
  3. Chop the seekh kebabs into bite sized
  4. In a deep pot add the oil and once hot, add sliced Stir fry till they turn golden (not caramel brown).
  5. Add the chopped kebabs and stir fry till they
  6. Add the raisins and carrots and stir until
  7. Add in the soaked rice and then the Mix well till everything comes together.
  8. Add boiling hot water, enough to cover the rice and 1 inch above
  9. Add the garlic
  10. Cover and cook on low heat for 15 minutes till the rice becomes fluffy and an additional 5 minutes with the lid open so that the leftover water evaporates and the grains separate.
  11. Gently fluff the rice with a fork and serve on a plate with salad or enjoy it just as is!

Recipe by - @tanvidhurandhar 



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