This is a classic recipe for a loved-by-everyone Uzbek Plov, also called Pilaf. My simple photo instructions will help you cook it to perfection.
Uzbek Plov recipe is popular far beyond the borders of Uzbekistan. Growing up in Ukraine, we cooked it almost every week, and it is also loved by so many other nationalities. Simple, easy to find ingredients and outstanding taste has made this dish popular worldwide. So, thank you, Uzbekistan, for creating such a delicious recipe!
WHAT KIND OF RICE TO USE FOR PLOV
Before we start cooking, I'd like to mention that I always make it with Basmati rice. After trying several kinds of rice I find Basmati works best in this recipe. You can also use medium or long-grain white rice if that's what you have on hand, although the cooking time may change slightly.
WHAT KIND OF MEAT TO USE FOR PLOV
Traditionally, Uzbek Plov is made with lamb meat. Beef, pork, or even chicken could be used as a substitute. When trying to choose the best meat cut, just go for the cuts that have a good amount of fat in them, such as chuck, ribs, shanks, or even oxtale.
HOW TO MAKE UZBEK PLOV:
Let's start by prepping the veggies and meat.
1. Peel the onions and cut into half rounds.
2. Peel the carrots and cut into medium sticks.
3. Cut the meat into medium pieces.
4. Heat oil in the dutch oven, or kettle, on a very high flame and add the onions.
5. Cook the onions for 5-7 minutes until they start to brown and add the lamb meat.
6. Cook the meat for 10 minutes on high heat.
7. Add carrots and keep cooking for 10 more minutes.
8. Add cumin, coriander, salt, pepper and 4 cups of water. Bring to a boil.
9. Peel some of the skin off the garlic head and slice the top off, exposing the garlic cloves.
10. Add the garlic to the meat, reduce heat to medium-low, cover with lid and cook for about 1 hour. Meanwhile wash the rice thoroughly.
11. Taste the liquid for salt and adjust if necessary. Add the rice and spread it out evenly.
12. Add 3 more cups of water, reduce heat to low, cover the dutch oven with lid and cook for 25-30 minutes. At the end of the cooking time, check if the water has been absorbed fully, and, if not, let it cook a little longer. Once ready, let it rest for 15 minutes before serving.
Even though it looks like a lot of work, it is really not hard to cook this delicious Uzbek dinner. There is a reason why this Plov is so beloved all over the world, and I hope you'll give it a try. Enjoy!
WHAT TO SERVE WITH PLOV
Serve this tasty and elegant dish with a fresh green salad tossed with grape or cherry tomatoes and a simple vinaigrette dressing.
You'll also love:
Uzbek Plov Video Recipe
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Uzbek Plov (Lamb Pilaf)
Ingredients
- ½ cup vegetable oil
- 2 large onions, sliced
- 1 ½ lb. lamb meat, cut into pieces
- 1 lb. basmati rice
- 1 lb. carrots, cut into medium sticks
- 1 garlic head
- 1 tbsp. cumin seeds (or powder)
- 1 tsp. coriander powder
- salt and pepper
Instructions
- Heat oil in the dutch oven, or kettle, on a very high flame and add the onions. Cook the onions, stirring occasionally for 5-7 minutes, and add the lamb.
- Cook the lamb for 10 minutes and add the carrots. Keep cooking for 10 more minutes.
- Add cumin, coriander, salt, pepper and 4 cups of water. Bring to a boil.
- Peel some of the skin off the garlic head and slice the top off, exposing the garlic cloves, and then add it to the meat. Reduce heat to medium-low, cover with lid and cook for about 1 hour. Meanwhile, wash the rice thoroughly.
- Taste the liquid for salt and adjust if necessary. Add the rice and spread it out evenly.
- Add 3 cups of boiling water, reduce heat to low, cover the dutch oven with lid and cook for 25-30 minutes. At the end of cooking time, check if the water has been absorbed fully, and, if not, let it cook a little longer. Once ready, let it rest for 15 minutes before serving.
I made this tonight and it was good, although 1 lb of rice was a lot! I felt like it needed more spices to overcome the blandness of so much rice. My two sons are from kazakhstan and I’ve eaten this in kazakhstan while there. It is a dish that I love. I liked how you cooked the meat for such a long time before adding the rice. I’ve not made it that way before. Overall, it was tasty but next time I will use less rice and more spices.
Thank you for the feedback, J!