Uzbek Plov | How to make Uzbek Plov

By Deviyani Srivastava  |  23rd Dec 2015  |  
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  • Uzbek Plov, How to make Uzbek Plov
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About Uzbek Plov Recipe

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 one dish which makes its accompaniments tastier. With the right mix of flavours, Uzbek Plov has always been everyone's favourite. This recipe by Deviyani Srivastava is the perfect one to try at home for your family. The Uzbek Plov recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Uzbek Plov is 15 minutes and the time taken for cooking is 45 minutes. This is recipe of Uzbek Plov is perfect to serve 4 people. Uzbek Plov is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Uzbek Plov. So do try it next time and share your experience of cooking Uzbek Plov by commenting on this page below!

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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