Plov (Uzbek Rice Pilaf) not your traditional rice pilaf. It has a unique taste. Very popular in Slavic community here in USA. My husband and I got chance to make big batch of this plov on outside fire for friend’s wedding. It turned out great according to feedback we got.
Ingredients
4 cups long grain rice, I use ParboilRice (see picture below) or Basmati,
6 large carrots- julienne
4 large onions- sliced in 1/4″ half circles
2 lbs. beef meat – I use tri tip- Or lamb- cut into 1×2 inch rectangles
1 cup canola oil
2-3 Tbsp. salt- adjust to your taste
1 tsp black pepper
1 Tbsp. ground coriander
1 tsp. whole cumin
1 tsp. ground cumin
3/4 Tbsp. Turmeric
1/4 cup dried barberries (optional)
1-2 large head of garlic -peel the first layer, and cut the top of the garlic keeping the garlic whole
1 dry chili pepper (optional)
7-8 cups boiling water
3-4 green onions (for toping)
*** I usually get this rice from Cash&Cary
Direction:
Rinse rice in cold water at least 7-8 times, pouring out all the water completely after each rinse; after you done rinsing, cover rice with warm water and let it soak while you prep the meat and vegetables.
Heat oil in a dutch oven or cast iron pot (kazan) on medium high add meat and cook until light brown color for about 20-25 minutes.Season with some salt and black pepper.
Add onions and cook along with the meat until onions are soft and golden brown for about 10-13 minutes.
Add about 2 cup of boiling hot water: add ground cumin, turmeric, ground coriander, and rest of the salt. Mix and taste. At this point it should be little over -salted. (When we add the carrots and rice later, they will observe the salt). Cover with lid and simmer over medium/low heat for about 30-40 minutes or until meat is tender.
Spread carrots evenly on top of the meat and don’t mix. Cover the lid and cook for additional 5 minutes.
Spread out evenly all the rice over the meat, onions and carrots mixture, don’t stir.
Slowly add the hot boiling water make sure the water is like ½ inch above the rice.
Add whole cumin, dry chili and dry barberries.
Bring to boil on high heat. When water disappears from the top, lower the heat to low. Take out the chili.Stick the garlic head (exposed side down) into the middle of the steaming rice so it gets covered in rice. With the wooden spoon, make holes in the rice going all the way to the bottom
Form rice into a mountain, and close the lid. Cook on low for about 15-20 minutes.
Turn off the heat and let it sit for another 20-30 minutes.
Carefully mix the plov taking from the very bottom.
Serve with thinly sliced green onions on top
Enjoy!
Plov-Uzbek Rice Pilaf Recipe
June 13, 2014
Persons
10
Prep Time
10 minutes
Cook Time
1 hour, 45 minutes
Total Time
1 hour, 55 minutes
Ingredients
- 4 cups long grain rice, I use ParboilRice (see picture below) or Basmati,
- 6 large carrots- julienne
- 4 large onions- sliced in 1/4″ half circles
- 2 lbs. beef meat – I use tri tip- Or lamb- cut into 1x2 inch rectangles
- 1 cup canola oil
- 2-3 Tbsp. salt- adjust to your taste
- 1 tsp black pepper
- 1 Tbsp. ground coriander
- 1 tsp. whole cumin
- 1 tsp. ground cumin
- 3/4 Tbsp. Turmeric
- 1/4 cup dried barberries (optional)
- 1-2 large head of garlic -peel the first layer, and cut the top of the garlic keeping the garlic whole
- 1 dry chili pepper (optional)
- 7-8 cups boiling water
- 3-4 green onions (for toping)
Instructions
- Rinse rice in cold water at least 7-8 times, pouring out all the water completely after each rinse; after you done rinsing, cover rice with warm water and let it soak while you prep the meat and vegetables. Heat oil in a dutch oven or cast iron pot (kazan) on medium high add meat and cook until light brown color for about 20-25 minutes.Season with some salt and black pepper. Add onions and cook along with the meat until onions are soft and golden brown for about 10-13 minutes.
- Add about 2 cup of boiling hot water: add ground cumin, turmeric, ground coriander, and rest of the salt. Mix and taste. At this point it should be little over -salted. (When we add the carrots and rice later, they will observe the salt). Cover with lid and simmer over medium/low heat for about 30-40 minutes or until meat is tender.
- Spread carrots evenly on top of the meat and don’t mix. Cover the lid and cook for additional 5 minutes. Spread out evenly all the rice over the meat, onions and carrots mixture, don't stir. Slowly add the hot boiling water make sure the water is like ½ inch above the rice. Add whole cumin, dry chili and dry barberries. Bring to boil on high heat. When water disappears from the top, lower the heat to low. Take out the chili.Stick the garlic head (exposed side down) into the middle of the steaming rice so it gets covered in rice. With the wooden spoon, make holes in the rice going all the way to the bottom Form rice into a mountain, and close the lid. Cook on low for about 15-20 minutes. Turn off the heat and let it sit for another 20-30 minutes.
- Carefully mix the plov taking from the very bottom. Serve with thinly sliced green onions on top
- Enjoy!
Pretty! This was a really wonderful post. Many thanks for providing this information.
Finally I stumbled upon this plov, it looks exactly what I was looking for, the uzbek plov, my favorite! Definitely going to try this next week or even tomorrow! Thank you for your awesome recipe posts!
Where do u buy whole cumin and barberries.? Thank you, hoping to make this tomorrow.
I made this plov today, and I’m a failure at making plov, I cannot add right amount of water, my plov turned out mushy. I added total of 7 cups of water, next time I’m gonna experiment with basmati rice, I used jasmine rice.
Love your plov recipe, and the ParboilRice rice works perfectly! Not sticky at all. Thank you!
I enjoy what you guys are usually up too. Such clever work
and reporting! Keep up the fantastic works guys I’ve added you guys to
my own blogroll.
Excellent post. I’m facing a ffew of these issues as well..
Free Online Personal Loans Get Our Payday Loans Today loan places that accept bad credit
this letter is a critical piece in the loan modification application process because it is
your possibility to personalize your position for your lender.
It’s difficult to find educated people in this particular topic, however, you sound like you
know what you’re talking about! Thanks
delicious recipe, it’s nice to see you using the more traditional method to prepare it in the real uzbek way! I can’t get enough of this meal 🙂
we have an article that goes more in-depth on the history of plov here http://lilontravel.com/blog/dining-across-the-silk-road-part-1-uzbekistans-plov/
Hi! Is this rice freezeable? Have you ever tried freezing it if it’s too much?
Hi Luba, I haven’t freeze it before, but I am sure it will be great. I am freezing goluptsi and they freeze well.
Very good recipe. I used grapeseed oil instead of canola oil, it’s healtier.
“This is one awesome blog.Much thanks again. Cool.”
I have used this recipe many times now, and it is my absolute favorite pilaf recipe! Thank you so much for posting this!
Was recently visiting extended family and had Uzbek pilaf – very similar to your recipe. I plan on making your recipe, but I will need to buy a good pot for the fire. I plan on doubling or maybe even tripling this recipe, and am wondering what size pot i would need. I can make an educated guess based on volumes of ingredients but would be interested to know your opinion and how large your pot was. Thanks!