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Uzbek Plov (Lamb Pilaf)

August 28, 2018 By Tania 24 Comments

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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.

This is a classic recipe for a loved-by-everyone Uzbek Plov, also called Pilaf. My simple photo instruction will help you cook it to perfection. ❤ COOKTORIA.COM

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.

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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. 

This is a classic recipe for a loved-by-everyone Uzbek Plov, also called Pilaf. My simple photo instruction will help you cook it to perfection. ❤ COOKTORIA.COM

HOW TO MAKE UZBEK PLOV:

Let’s start by prepping the veggies and meat.

1. Peel the onions and cut into half rounds.

This is a classic recipe of loved-by-everyone Uzbek Plov, also called Pilaf. My simple photo instruction will help you cook it to perfection. ❤ COOKTORIA.COM

2. Peel the carrots and cut into medium sticks.

This is a classic recipe of loved-by-everyone Uzbek Plov, also called Pilaf. My simple photo instruction will help you cook it to perfection. ❤ COOKTORIA.COM

3. Cut the meat into medium pieces.

This is a classic recipe of loved-by-everyone Uzbek Plov, also called Pilaf. My simple photo instruction will help you cook it to perfection. ❤ COOKTORIA.COM

4. Heat oil in the dutch oven, or kettle, on a very high flame and add the onions.

This is a classic recipe of loved-by-everyone Uzbek Plov, also called Pilaf. My simple photo instruction will help you cook it to perfection. ❤ COOKTORIA.COM

5. Cook the onions for 5-7 minutes until they start to brown and add the lamb meat.

This is a classic recipe of loved-by-everyone Uzbek Plov, also called Pilaf. My simple photo instruction will help you cook it to perfection. ❤ COOKTORIA.COM

6. Cook the meat for 10 minutes on high heat.

This is a classic recipe of loved-by-everyone Uzbek Plov, also called Pilaf. My simple photo instruction will help you cook it to perfection. ❤ COOKTORIA.COM

7. Add carrots and keep cooking for 10 more minutes.

This is a classic recipe of loved-by-everyone Uzbek Plov, also called Pilaf. My simple photo instruction will help you cook it to perfection. ❤ COOKTORIA.COM

8. Add cumin, coriander, salt, pepper and 4 cups of water. Bring to a boil.

This is a classic recipe of loved-by-everyone Uzbek Plov, also called Pilaf. My simple photo instruction will help you cook it to perfection. ❤ COOKTORIA.COM

9. Peel some of the skin off the garlic head and slice the top off, exposing the garlic cloves.

This is a classic recipe of loved-by-everyone Uzbek Plov, also called Pilaf. My simple photo instruction will help you cook it to perfection. ❤ COOKTORIA.COM

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.

This is a classic recipe of loved-by-everyone Uzbek Plov, also called Pilaf. My simple photo instruction will help you cook it to perfection. ❤ COOKTORIA.COM

11. Taste the liquid for salt and adjust if necessary. Add the rice and spread it out evenly.

This is a classic recipe of loved-by-everyone Uzbek Plov, also called Pilaf. My simple photo instruction will help you cook it to perfection. ❤ COOKTORIA.COM

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.

This is a classic recipe of loved-by-everyone Uzbek Plov, also called Pilaf. My simple photo instruction will help you cook it to perfection. ❤ COOKTORIA.COM

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!

This is a classic recipe for a loved-by-everyone Uzbek Plov, also called Pilaf. My simple photo instruction will help you cook it to perfection. ❤ COOKTORIA.COM

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: 

  • Spanakorizo (Greek Spinach Rice)
  • Classic Spinach Risotto
  • Mushroom Risotto
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.
Print
Uzbek Plov (Lamb Pilaf)
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
 
This is a classic recipe for a loved-by-everyone Uzbek Plov, also called Pilaf. My simple photo instruction will help you cook it to perfection.
Course: Main Course
Cuisine: Uzbek
Keyword: uzbek plov recipe
Servings: 6 servings
Calories: 627 kcal
Ingredients
  • 1/2 cup vegetable oil
  • 2 large onions, sliced
  • 1 1/2 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
  1. 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.
  2. Cook the lamb for 10 minutes and add the carrots. Keep cooking for 10 more minutes.
  3. Add cumin, coriander, salt, pepper and 4 cups of water. Bring to a boil.
  4. 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.
  5. Taste the liquid for salt and adjust if necessary. Add the rice and spread it out evenly.
  6. 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.

Recipe Video

Recipe Notes

Nutrition Facts
Uzbek Plov (Lamb Pilaf)
Amount Per Serving
Calories 627 Calories from Fat 396
% Daily Value*
Total Fat 44g 68%
Saturated Fat 13g 65%
Polyunsaturated Fat 12g
Monounsaturated Fat 17g
Cholesterol 109mg 36%
Sodium 594mg 25%
Potassium 614mg 18%
Total Carbohydrates 26g 9%
Dietary Fiber 2g 8%
Sugars 3g
Protein 31g 62%
Vitamin A 254%
Vitamin C 8%
Calcium 5%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Dinner, Meat and poultry

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Comments

  1. Sonya says

    March 25, 2018 at 4:10 am

    My plov turned out just like the picture ☺ i did not use the optional spices or onion as my husband does not care for those. Also we stirred in some bulgarian catsup as he is from ukrain and thats how his family cooked for him. It tasted wonderful and he was happy.
    Thank you for sharing ☺

    Reply
    • Tania says

      March 25, 2018 at 9:02 pm

      Thank you so much for the feedback, Sonya! My husband is Bulgarian and I am Ukrainian. 🙂

      Reply
  2. Joseph says

    January 25, 2018 at 7:31 pm

    First time i had Uzbekstan Plaf was in Moscow . Did not have much lamb in it but I loved it . Your recipe is absolutely great and much better because i used more lamb .
    Thank you.

    Reply
    • Tania says

      January 25, 2018 at 8:20 pm

      Hi Joseph! This Pilaf is very popular in Russia. I am glad you were able to make it at home and enjoy it thoroughly. 🙂

      Reply
  3. Sonya says

    January 17, 2018 at 7:30 pm

    Hi. This recipe looks amazing. I was wondering what type of onion you used?

    Reply
    • Tania says

      January 17, 2018 at 8:32 pm

      Hi Sonya! I usually use regular yellow onions. I am sure you’ll love this Pilaf. Thanks!

      Reply
  4. Phoenix says

    November 24, 2017 at 11:26 am

    hi,

    I made the recipe. The flavours were delicious however I think 3 cups of water were too much. My rice cam out mushy. I recommend using one cup of water at the end versus 3 cups.

    Reply
    • Tania says

      November 24, 2017 at 9:07 pm

      Hi Phoenix! I think it depends on the kind of rice used. I am happy you enjoyed the Pilaf.

      Reply
  5. sarah says

    February 21, 2017 at 11:32 am

    What cut of lamb did you use for this? Looks really yummy!

    Reply
    • Tania says

      February 21, 2017 at 11:49 am

      Thanks Sarah! I used a leg of lamb in this recipe, but shoulder, loin chop and rump will work as well.

      Reply
  6. Leon says

    February 20, 2017 at 9:44 am

    How much rice should you add to the recipe?

    Reply
    • Tania says

      February 21, 2017 at 11:46 am

      Hi Leon! Please, use 1 lb. of basmati rice. Enjoy!

      Reply
  7. Karen @ The Food Charlatan says

    August 18, 2016 at 7:52 pm

    This looks amazing Tania! I so want to try it! I like the coriander in there. So you think it would be just as good with beef? Lamb isn’t super common in grocery stores around here. (Where did you find yours? Did you go to a specialty store?) I think I will try it out!

    Reply
    • Tania says

      August 18, 2016 at 10:39 pm

      Thanks, Karen! This plov will taste great with beef as well. I buy lamb from small Indian store next to my house. 🙂

      Reply
  8. Tina Dawson | Love is in my Tummy says

    August 11, 2016 at 11:17 am

    You know, in India, we call this Pulao / Bririyani, and it’s made in almost the same way. And it never ceases to amaze me how food transcends cultures!

    Reply
    • Tania says

      August 11, 2016 at 2:42 pm

      I LOVE Indian cuisine! My husbands favorite dish is Chicken Biryani which is also kind if pilaf. 🙂

      Reply
  9. Suchi @elegantmeraki says

    August 11, 2016 at 10:37 am

    Wow just perfect pilaf! Lamb is a great addition!

    Reply
    • Tania says

      August 11, 2016 at 11:09 am

      Thanks, Suchi!

      Reply
  10. Becca @ Amuse Your Bouche says

    August 11, 2016 at 10:25 am

    I love a pilaf! It’s a great way to use up leftover rice too 🙂

    Reply
    • Tania says

      August 11, 2016 at 11:10 am

      I love pilaf too! 🙂

      Reply
  11. Tamara says

    August 11, 2016 at 10:15 am

    I’ve done so many combinations and flavor profiles for one pot rice dishes, but never Ukrainian! Lamb is my favorite 🙂 This looks amazing, and your step-by-step photos illustrate how simple it is to make… Great post!

    Reply
    • Tania says

      August 11, 2016 at 11:10 am

      Thank you, Tamara! I appreciate it!

      Reply
  12. Peter Block says

    August 11, 2016 at 9:45 am

    I really like the addition of the lamb. You have a complete meal in one pot. Can we eat it straight from the pot?

    Reply
    • Tania says

      August 11, 2016 at 2:41 pm

      Sure you can, Peter! 🙂

      Reply

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