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Home » Meat and poultry » Uzbek Plov (Lamb Pilaf)

Uzbek Plov (Lamb Pilaf)

Last updated on October 12, 2021. Originally posted on August 28, 2018 By Tania Sheff

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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
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
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
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

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.

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

Uzbek Plov Video Recipe

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 (Lamb Pilaf)

Tania Sheff
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.
4.57 from 39 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Course Main Course
Cuisine Uzbek
Servings 6 servings
Calories 627 kcal

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.

Notes

Nutrition

Calories: 627kcalCarbohydrates: 26gProtein: 31gFat: 44gSaturated Fat: 13gPolyunsaturated Fat: 12gMonounsaturated Fat: 17gCholesterol: 109mgSodium: 594mgPotassium: 614mgFiber: 2gSugar: 3gVitamin A: 12700IUVitamin C: 6.6mgCalcium: 50mgIron: 3.2mg
Tried this recipe?Leave a comment below, I can't wait to hear from you!

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Comments

  1. Donna says

    June 17, 2022 at 1:43 pm

    5 stars
    This was good! Close to authentic. The water would have been too much so I cut it down by a cup. Also added more seasoning to taste. There are variations of this dish with added chickpeas that I would try next time. In Uzbekistan, they eat this with achichuk which is thinly sliced tomato and onion salad made to put on top of the rice. Can't eat it without it.
    I also used a box of beef broth instead of 4 cups of water. I'd give the recipe 4.5 stars and will be saving it!

    Reply
    • Tania Sheff says

      June 18, 2022 at 12:31 pm

      Thank you for the feedback, Donna! Yes, I also serve it with achichuk. My recipe is here: https://cooktoria.com/perfect-tomato-salad/

      Reply
  2. J adams says

    June 28, 2021 at 9:13 pm

    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.

    Reply
    • Tania Sheff says

      June 29, 2021 at 5:18 pm

      Thank you for the feedback, J!

      Reply
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My name is Tania. I create quick, healthy, and wholesome meals. Let's get to know each other, shall we? Read More…

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