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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!

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.

Find it online: https://ukfinda.com/plov-recipe-uzbek-lamb-and-rice-pilaf/