Uzbek Plov | How to make Uzbek Plov

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ByDeviyani Srivastava
Created on 23rd Dec 2015
  • Uzbek Plov, How to make Uzbek Plov

About Uzbek Plov

A cousin of pilaf and pulao, plov is the national dish of Uzbekistan. Be sure not to skimp on the fat—the oil at the bottom of the pan is supposed to be an aphrodisiac.

Uzbek Plov is a delicious dish which is liked by the people of every age group. Uzbek Plov by Deviyani Srivastava is a step by step process which is best to understand for the beginners. Uzbek Plov is a dish which comes from Pan Asian cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Uzbek Plov takes 15 minute for the preparation and 45 minute for cooking. The aroma of this Uzbek Plov make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Uzbek Plov will be the best option for you. The flavor of Uzbek Plov is unforgettable and you will enjoy each and every bite of this. Try this Uzbek Plov at your weekends and impress your family and friends.

  • Prep Time15mins
  • Cook Time45mins
  • Serves4People
Uzbek Plov

Ingredients to make Uzbek Plov

  • 2 cups Rice (I use regular rice)
  • 3 Carrots
  • 4 Onions
  • 1/2 kg Mutton (With fat)
  • Oil as required
  • 4 cups water (boiling)
  • Salt and Pepper as per taste
  • Coriander powder 2 tsp
  • Ground cumin powder 2 tsp
  • Paprika 2 tsp
  • Saffron soaked in 2 tbsp milk
  • Turmeric powder 1/4 tsp
  • 1 pod of garlic

How to make Uzbek Plov

  1. Wash the rice thoroughly and keep aside.
  2. Boil the water and add some salt in it.
  3. Cut mutton in cubes, heat oil in a pan and saute the mutton pieces. Reduce the heat (medium) and add in the onions. Fry till the onions turn translucent.
  4. Add in the chopped carrots, cumin and coriander powder and fry for 2 to 4 minutes.
  5. Add in the washed rice and do not stir. Gently make a hole in the middle and pour the boiling water slowly.
  6. Cover the pan with a lid and place something heavy on it for 15 minutes.
  7. After 15 minutes toss in the remaining spices and salt. Cover again and keep steaming.
  8. Cut the top off the garlic head, slightly exposing the garlic clove. Invert and immerse in the rice for another 10 minutes keeping the lid closed all the time. Use tongs to put in the garlic as the steam is very hot.
  9. Check plov once in a while if its done, the top grains should be slightly firm and the bottom ones well done but not mushy. All water should have evaporated.
  10. Remove from heat and stir with a wooden spoon, bringing the bottom ingredients up to the surface.
  11. Rice should be slightly sticky, but all grains should easily separate and not be easily mashed with a spoon. Meat should be tender and juicy and vegetables should be all very tender. Serve it hot.

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