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Photo of Uzbek Plov by Deviyani Srivastava at BetterButter
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Uzbek Plov

Dec-23-2015
Deviyani Srivastava
15 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Hard
  • Dinner Party
  • Pan Asian
  • Simmering
  • Boiling
  • Steaming
  • Frying
  • Basic recipe

Ingredients Serving: 4

  1. 2 cups rice (I use regular rice)
  2. 3 carrots
  3. 4 onions
  4. 1/2 kg Mutton (With fat)
  5. oil as required
  6. 4 cups water (boiling)
  7. Salt and pepper as per taste
  8. coriander powder 2 tsp
  9. Ground cumin powder 2 tsp
  10. Paprika 2 tsp
  11. saffron soaked in 2 tbsp milk
  12. turmeric powder 1/4 tsp
  13. 1 pod of garlic

Instructions

  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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