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.
MY LATEST VIDEOSWHAT 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:
- 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
- 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.
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 ☺
Thank you so much for the feedback, Sonya! My husband is Bulgarian and I am Ukrainian. 🙂
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.
Hi Joseph! This Pilaf is very popular in Russia. I am glad you were able to make it at home and enjoy it thoroughly. 🙂
Hi. This recipe looks amazing. I was wondering what type of onion you used?
Hi Sonya! I usually use regular yellow onions. I am sure you’ll love this Pilaf. Thanks!
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.
Hi Phoenix! I think it depends on the kind of rice used. I am happy you enjoyed the Pilaf.
What cut of lamb did you use for this? Looks really yummy!
Thanks Sarah! I used a leg of lamb in this recipe, but shoulder, loin chop and rump will work as well.
How much rice should you add to the recipe?
Hi Leon! Please, use 1 lb. of basmati rice. Enjoy!
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!
Thanks, Karen! This plov will taste great with beef as well. I buy lamb from small Indian store next to my house. 🙂
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!
I LOVE Indian cuisine! My husbands favorite dish is Chicken Biryani which is also kind if pilaf. 🙂
Wow just perfect pilaf! Lamb is a great addition!
Thanks, Suchi!
I love a pilaf! It’s a great way to use up leftover rice too 🙂
I love pilaf too! 🙂
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!
Thank you, Tamara! I appreciate it!
I really like the addition of the lamb. You have a complete meal in one pot. Can we eat it straight from the pot?
Sure you can, Peter! 🙂