Uzbek Beef Plov
Plov is an iconic dish popular throughout Central Asia and a symbol of the region’s generosity and warm hospitality. Made from simple, affordable ingredients, it’s a feast meant to feed a crowd and is often reserved for special occasions.
While there are countless regional variations of Plov, this version is most commonly associated with Uzbekistan and hails from the Fergana Valley.
Plov was popular throughout the USSR and remains so in Russia, but it became a staple in my family thanks to my grandmother, who lived for many years in Dushanbe. After moving abroad, I decided to try making Plov myself, but it took a lot of research and testing before I found a recipe I was truly satisfied with.
Key ingredients
While there may be a list of traditional ingredients for Plov, there is no definitive authentic recipe. Plov is meant to be made with affordable and readily available ingredients, which can vary from cook to cook.
- Rice: Plov is first and foremost a rice dish, so picking a high-quality rice is essential. In Uzbekistan, Plov is made with a local medium-grain white rice called Devzira. For this recipe, I typically buy medium-grain white rice at our local Asian grocery store or at Costco. Basmati and jasmine rice will both work in this recipe, too. I don’t recommend Arborio or short grain rices.
- Oil: Any neutral oil with a high smoke point will work well. I recommend sunflower, vegetable or canola oil.
- Cumin: Whole cumin seeds provide the best flavor. To substitute ground cumin, just use half the amount.
- Carrots: I usually buy jumbo sized carrots as they are easier to cut.
- Garlic: A head of garlic is added to the rice whole, so it is best to find a good bulb with the bottom already scraped clean.
- Chilis: Chilis are optional. They are added to the pot whole and won’t add heat to the Plov. I almost always use fresno chilis, but any medium-hot red chile will work.
- Meat: Plov is all about the rice, so the role of the meat is largely to provide flavor. In Uzbekistan, lamb is more common, however I prefer to use beef as it is easier and cheaper to find in the States. A cut suitable for slow cooking, like a chuck roast, works well for this dish.
- Bones and fat: Using beef bones and fat is optional, but I highly recommend it for the added flavor. When possible, I buy a bone-in cut of beef with a fat cap, so that I get everything I need together. Otherwise, I often buy soup bones separately and trim excess fat off the meat to render.
A note on barberries: Dried barberries are often added to Plov to add sour notes, but I have yet to find any dried barberries that make a noticeable difference in flavor. For that reason, I did not include them in this recipe.
Step by step photos
Traditionally, Plov is cooked in a large wide vessel called a kazan over a wood fire. For stovetop cooking, a Dutch oven is ideal, though other heavy-bottomed pots will also work. Thinner pots increase the risk of burning the Plov on the bottom.
Before cooking, soak the rice in hot water and then rinse it several times to remove excess starch. This helps the rice better absorb the sauce during cooking.
Step 1: Chop the vegetables and meat. Expert tip: Cut the carrots diagonally before cutting them into thick matchsticks.
Step 2 (optional): Render the beef fat and discard the cracklings.
Step 3 (optional): Fry the soup bones in oil until well browned.
Step 4: Fry the onions in oil over high heat until deep golden brown.
Step 5: Fry the meat until well browned.
Step 6: Cook the carrots until soft.
Step 7: Add the garlic, chilis, cumin and water and cook for 20 minutes to prepare the sauce.
Step 8: Add the rinsed rice and more water. Cook until almost done, stirring frequently. Cover and finish in the oven.
Storage
Leftover Plov can be refrigerated in an airtight container for up to 2 days or frozen for up to 3 months.
To reheat on the stove, place the Plov in a skillet with 1 tablespoon of water per portion and heat over medium until warmed through. To reheat in the microwave, sprinkle the Plov with water and heat until warm.
Expert tips and tricks
- Do not skip soaking and rinsing the rice. This helps the rice absorb the sauce. The soaking water should be at about 140°F (60°C). Hot water from the tap is fine.
- Temperature control is essential. Plov requires good temperature control and frequent adjustments. If the Plov is cooking too quickly or almost burning, don’t hesitate to take it off the heat before proceeding to the next step.
- Keep in mind that the sides of the pot will be very hot. This can cause ingredients near the edges to cook faster, so watch carefully to prevent burning. When frying meat, press the pieces against the sides of the pot for better browning.
- Make sure to get good color on the onions. The color of the onions will determine the final color of the Plov. The onions need to develop a deep brown color before moving to the next step. If any burn, you can pick them out.
FAQs
No, this Plov can be made with many types of rice. While a medium-grain rice is preferred, long grain varieties such as basmati or jasmine will also work. I would avoid Arborio rice and short grain rices.
No, Plov is not spicy on its own. This recipe includes a whole bulb of garlic and a few chili peppers. However, as they are cooked whole they don’t make Plov spicy. Instead they are served as condiments: garlic cloves and peppers can be squeezed out and mixed with Plov as desired.
While all of the ingredients are widely available, I found that the best place to shop for most of them are in grocery stores specializing in Asian foods, especially for garlic, carrots, chilis, cumin seeds and rice.
Use a Dutch oven for best results. If you don’t have a Dutch oven, a heavy-bottomed pot will also work. Make sure your pot has a capacity of at least 5 quarts (4.75 liters).
I prefer to finish Plov in the oven for even heating without burning. If you don’t have an oven-safe pot, you can finish the Plov on the stovetop. Turn off the heat, but leave the pot on the warm burner. Cover tightly and let it sit for 30 minutes before serving.
Uzbek Beef Plov Recipe
- Total Time: 3 hours
- Yield: 6
Description
Plov is a hearty rice dish popular across Central Asia. Made with tender beef, fried onions, caramelized carrots and fragrant cumin seeds, this Uzbek Plov is perfect for feeding a crowd.
Ingredients
- 3 cups (600 grams) white rice*
- 1.5 pounds (680 grams) beef chuck, meat cut into 2-inch (5 cm) pieces (optional: fat trimmed and cut into small pieces)
- 1–2 soup bones (optional)
- 3/4 cup (180 ml) vegetable oil*
- 1 large yellow onion, sliced into thin half circles
- 2 jumbo carrots, cut into thick matchsticks
- 3–5 cups (.75 – 1 liter) hot water*
- 1 head garlic, outer layer peeled, bottom scraped*
- 1–2 large or 3-4 medium red chilis, whole (optional)*
- 1 tablespoon cumin seeds
- kosher salt to taste
Instructions
- Place unrinsed rice in a large bowl and cover with plenty of hot water (140°F / 60°C), for 30 minutes to 1 hour. Hot water from the tap is fine.
- Optional: Render beef fat. Preheat a large Dutch oven. Add 1/4 cup (60 ml) of water and the chopped beef fat. Cook over medium-high heat, stirring often, until the water evaporates and the fat is rendered. Discard the cracklings.
- Optional: Brown the soup bones. In a Dutch oven, heat the vegetable oil over medium-low heat. If you’ve rendered fat, subtract that amount from the oil you use. For example, I typically get about 1/4 cup of rendered fat so use only 1/2 cup of vegetable oil. Fry the bones for 10-15 minutes, until they are well browned. Transfer the bones to a plate and set aside.
- If you did not complete the previous optional steps, place the Dutch oven over high heat and add the vegetable oil. If you have rendered fat, use it in place of some of the oil for added flavor. Heat the oil until it is almost smoking.
- Add the onions and cook for about 15 minutes, stirring occasionally, until they turn deep golden brown. Keep an eye on the sides of the pot, as the onions may burn there. Once the water evaporates, the onions will begin to develop color quickly, so watch closely to prevent burning. Look for reduced steam and a strong aroma.
- Add the meat to the pot, pressing it against the bottom and sides to ensure even browning. Cook over high heat for 10-15 minutes, stirring occasionally and pressing the meat against the pot every 3-4 minutes. The onions should darken to a deep brown color without burning. At this stage, the oil will begin to look cloudy.
- Lower the heat to medium-low, add a teaspoon of salt and half of the cumin seeds. Stir and cook for another 10 minutes or until the oil turns transparent.
- Add the carrots and cook until they soften, about 10 minutes, stirring occasionally.
- Add 2 cups (475 ml) of hot water. Scrape down the bottom and sides of the pot with a spatula. Return the soup bones if using. Add the whole head of garlic and whole chilis if using. Cook for 20 minutes on low.
- Gently stir the soaking rice. Drain the rice and then rinse it twice under warm running water. Add the rice to the Dutch oven and gently stir the top of the rice to let it settle. Pour in enough water to cover the rice by 1/4 inch (6 mm). Turn the heat to medium. Bring to a boil, then reduce heat to medium-low. Taste the sauce for salt. Make sure to taste the liquid and not the oil on the surface. Add salt to taste.
- Preheat your oven to 250°F (120°C).
- Gently stir the top inch (2.5 cm) of rice by bringing it from the sides to the center and then leveling it off. It’s fine to incorporate some ingredients from beneath the rice, but avoid dredging up too much. Focus on stirring the top layer to ensure even cooking without disturbing the bottom too much.
- After 5-10 minutes, begin checking the rice and sauce. The rice should be nearly cooked but still have a slight resistance in the center. To check the sauce, create a small well in the rice about 1.5 inches (4 cm) deep using a butter knife or the handle of a fork. The top 1/2 inch (1.5 cm) of rice should be dry, and the water below that level should appear mostly clear. If the water recedes too much before the rice is fully cooked, add more water 1/4 cup (60 ml) at a time.
- When the rice and the sauce are ready, cover the pot and place it in the oven for 30 minutes.
- Gently stir the Plov and serve. The garlic and chilis can be used as condiments. Squeeze the cooked garlic cloves from their skins and mash them into the Plov for added flavor. For the chili peppers, cut off the tips, squeeze out the juice, and mix it into the Plov according to your preference. I recommend allowing guests to customize their servings to taste, rather than adding the chili and garlic to the entire pot of Plov.
Notes
Type of rice: Plov is typically made with Uzbek rice called Devzira, which can be difficult to find. I use a medium-grain white rice from our local Asian supermarket. If medium-grain rice is hard to find, long-grain varieties like basmati or jasmine will also work well. I don’t recommend Arborio rice or short-grain rices.
Oil: Any neutral vegetable oil can be used. If rendering fat, reduce the amount of oil by the volume of rendered fat.
Amount of water: The amount of water will depend on the type of rice and how much water is absorbed during soaking.
Garlic: The garlic is cooked whole with the outer layer peeled. If the bottom of your garlic is too dirty to scrape off, you can cook garlic cloves individually, just keep the peel on.
Chilis: Peppers, just like garlic, are cooked whole as they are not meant to add flavor or spice, but rather they serve as a condiment once the Plov is ready. I use Fresno chilis, but other red varieties with mild to medium heat will also work.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Uzbek
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Sounds like a good dish. I love those kind of dishes that are cooked in one pot a little at a time. As the flavors blend together as you add the next ingredient like Cajun cooking. I was wondering if you could use beef broth instead of water or chicken broth if you were making it with chicken? I have a big cast iron cook pot I use to cook Jambalaya in. It can be used on a fire or over a gas burner which works better than a fire since you can raise or lower the heat as needed. Someday I’ll triple the recipe and make Plov for a party
Yes, you can absolutely use broth instead of water. Traditionally plov is cooked in a kazan pot, which is a wide cast iron pot, over open fire, so your set up sounds like a perfect way to cook plov. When cooking in that kind of cast iron vessel, instead of placing it in the oven for the last 30 minutes, I would recommend just closing it tightly, turning of the burner (or removing any coals if cooking over fire) and let it rest for 30 minutes – the heat of the pot itself should be enough for this stage.
I hope you give plov a try and enjoy it!