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Plov Recipe (Uzbek Lamb and Rice Pilaf)

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Short Description

Plov, also known as Uzbek Pilaf, is a rich and aromatic one-pot rice dish made with tender lamb, fragrant spices, onions, carrots, and garlic. This traditional Central Asian dish is a staple in Uzbekistan and is perfect for a hearty family meal or festive gathering.

Why You’ll Love This Recipe

  • Authentic and flavorful—a classic Uzbek dish
  • One-pot meal—easy to prepare with minimal cleanup
  • Perfectly spiced with cumin, garlic, and other warm seasonings
  • Customizable—use lamb, beef, or chicken
  • Great for meal prep—flavors deepen over time

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Plov:

  • Lamb (or beef), cut into chunks
  • Long-grain rice (preferably basmati or Uzbek devzira rice)
  • Carrots, julienned
  • Onion, chopped
  • Garlic, whole bulb (left unpeeled)
  • Vegetable oil
  • Water or broth

Seasoning & Spices:

  • Cumin seeds
  • Coriander seeds (optional)
  • Paprika
  • Bay leaves
  • Black pepper
  • Salt

Optional Additions:

  • Dried apricots or raisins (for a sweeter touch)
  • Chickpeas (for extra texture)

Directions

Step 1: Prepare the Ingredients

  1. Rinse the rice under cold water until the water runs clear. Soak it for 30 minutes and drain.
  2. Cut the lamb into bite-sized chunks.
  3. Julienne the carrots and chop the onions.

Step 2: Brown the Meat

  1. Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
  2. Add lamb and cook until browned on all sides. Remove and set aside.

Step 3: Sauté the Vegetables

  1. In the same pot, add chopped onions and cook until golden brown.
  2. Stir in julienned carrots and cook for another 5 minutes.

Step 4: Add Spices and Water

  1. Return the browned lamb to the pot.
  2. Add cumin, paprika, bay leaves, salt, and black pepper. Stir well.
  3. Place the whole garlic bulb (unpeeled) in the center of the pot.
  4. Pour in enough water to cover the ingredients and bring to a simmer.

Step 5: Cook the Rice

  1. Spread the soaked rice evenly over the meat and vegetables (do not stir).
  2. Add just enough water to cover the rice by ½ inch.
  3. Bring to a boil, then reduce heat to low and cover. Cook for 20–25 minutes, until the rice absorbs the liquid.

Step 6: Steam and Serve

  1. Remove from heat and let it steam for 10 minutes without lifting the lid.
  2. Fluff the rice gently with a fork, mixing in the meat and vegetables.
  3. Serve hot, garnished with fresh herbs if desired.

Servings and Timing

  • Servings: 6
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour

Variations

  • Vegetarian Plov: Replace meat with mushrooms and add chickpeas.
  • Spicy Version: Add red chili flakes or cayenne pepper.
  • Dried Fruit Plov: Stir in raisins or dried apricots for a sweet-savory flavor.
  • Chicken Plov: Substitute lamb with bone-in chicken pieces.

Storage/Reheating

  • Refrigeration: Store in an airtight container for up to 4 days.
  • Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm in a skillet with a splash of water or in the microwave.

FAQs

What is the best rice for Plov?

Long-grain rice like basmati or Uzbek devzira rice works best for fluffy, separate grains.

Can I make Plov in a rice cooker?

Yes! Brown the meat and vegetables first, then transfer everything to the rice cooker and cook on the pilaf or white rice setting.

How do I prevent mushy rice?

Rinse and soak the rice before cooking, and use the right water-to-rice ratio.

Can I use beef instead of lamb?

Yes, beef works well, but cooking time may need slight adjustment.

What sides go well with Plov?

A fresh tomato and cucumber salad, yogurt sauce, or pickled vegetables.

Can I cook Plov without a Dutch oven?

Yes, use a large heavy-bottomed pot or even a cast-iron skillet with a lid.

Should I stir the rice while cooking?

No, do not stir until after the rice has fully absorbed the liquid.

Can I make this dish ahead of time?

Yes! Plov tastes even better the next day as the flavors meld.

Is Plov spicy?

Traditional Uzbek Plov is not spicy, but you can add heat with chili flakes.

Can I use pre-cooked rice?

No, raw rice absorbs the flavors while cooking, so pre-cooked rice won’t work.

Conclusion

Plov is a rich, fragrant, and satisfying one-pot dish that brings the flavors of Uzbekistan to your kitchen. Whether you’re making it for a special occasion or a simple family meal, this flavorful rice pilaf with tender meat and warm spices is sure to impress. Serve it hot, share with loved ones, and enjoy an authentic taste of Central Asia!

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Plov Recipe (Uzbek Lamb and Rice Pilaf)

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Plov is a traditional Uzbek rice pilaf made with tender lamb, aromatic spices, carrots, and rice, all cooked in a flavorful broth. This one-pot dish is rich, fragrant, and deeply satisfying, making it a staple of Central Asian cuisine. Perfect for family meals or special occasions!

  • Author: Beth
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6–8 servings 1x
  • Category: Main Course
  • Method: One-Pot Cooking
  • Cuisine: Uzbek, Central Asian

Ingredients

Scale

For the Meat & Vegetables:

  • 2 lbs (900 g) lamb or beef (cut into bite-sized pieces)
  • 2 ½ cups long-grain rice (Basmati or Uzbek devzira rice, rinsed)
  • 3 medium carrots (cut into thin matchsticks)
  • 2 large onions (thinly sliced)
  • 5 cups water or beef broth
  • ½ cup vegetable oil (or lamb fat for authenticity)
  • 1 whole head of garlic (left unpeeled, with the top slightly cut off)

For the Seasoning:

  • 1 tablespoon salt (adjust to taste)
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander powder
  • ½ teaspoon paprika (optional, for color)
  • 1 teaspoon turmeric (optional, for a golden hue)
  • 2 bay leaves

Instructions

1. Prepare the Ingredients

  1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
  2. Slice the onions thinly and cut the carrots into thin matchsticks.

2. Sear the Meat

  1. Heat the vegetable oil in a large cast-iron pot or Dutch oven over medium-high heat.
  2. Add the lamb or beef and sear for 5-7 minutes until browned on all sides.
  3. Remove the meat and set aside.

3. Sauté the Onions & Carrots

  1. In the same pot, add the onions and cook until golden brown (5 minutes).
  2. Add the carrots and stir-fry for another 5 minutes until slightly softened.

4. Cook the Seasoned Meat

  1. Return the meat to the pot, add cumin, coriander, paprika, turmeric, salt, and pepper, and mix well.
  2. Pour in 5 cups of water or broth, add the bay leaves and whole head of garlic, then bring to a boil.
  3. Reduce heat to low, cover, and simmer for 30-40 minutes until the meat is tender.

5. Add the Rice

  1. Spread the rinsed rice evenly over the meat and vegetables (DO NOT STIR).
  2. Gently press the garlic head into the rice.
  3. Pour in just enough hot water to cover the rice by ½ inch (1 cm).
  4. Increase the heat to medium-high and let the water absorb until the surface looks dry (10 minutes).

6. Steam & Finish Cooking

  1. Reduce heat to low, cover the pot with a tight lid, and cook for 20 minutes.
  2. Turn off the heat and let the plov rest for 10 minutes before fluffing with a fork.

7. Serve & Enjoy!

  1. Remove the garlic head, fluff the rice, and mix everything gently.
  2. Serve hot with fresh herbs (cilantro or parsley) and a side of yogurt or tomato-cucumber salad.

Notes

  • Traditional fat choice: Use lamb fat (tail fat) instead of oil for authentic flavor.
  • For extra aroma, add a few whole cumin seeds while cooking the meat.
  • Variations: You can make chicken plov or even a vegetarian version with chickpeas.

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