0 0
Uzbek Plov (Pilaf)

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
1 Cup Basmathi Rice
250g Meat Mutton/Beef
1 Medium Onion
2 Medium Carrots
2 whole headed Garlic
1 to 2 Bay Leaves
2 1/2 Tea Spoon Cumin Powder
2 Tea spoon Black Pepper Powder
1 Tea spoon Paprika Substitute with red chili powder
2 to 3 Table spoon Oil
Salt to taste
1 1/2 cup for braising the meat and 1 1/2 cup for cooking rice Water

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Uzbek Plov (Pilaf)

  • Gluten Free




    Health Tips :-

    • Mutton is a great source of both zinc and iron. Iron is very important for redblood cells formation and zinc is vital for growth,healing and acquiring healthy immune system.
    • It is also a good source of high quality protein.
    • Mutton contain more unsaturated fats, thus it helps to reduce blood cholesterol, the arteriosclerosis risk and other cardiovascular issues. So it can be included in healthy heart diet in moderation.

    Back to the Post

    Print Friendly, PDF & Email
    (Visited 61 times, 1 visits today)



    Prepare Rice and meat

    1. Wash the rice thoroughly, untill water clears around 6 to 7 times by changing water. (This is so important, otherwise rice will be sticky after cooking) and soak for 20 to 30 mins.
    2. Cut the meat into one and a half inch square, wash and pat dry with towel and keep aside.

    Braise the meat

    1. Now pour oil in a thick bottom deep pan and heat until you get smoke, put the meat and fry it till it get brown color.
    2. Now chop the onion saute until onion get golden brown color.
    3. Add the julienne cut carrot, cumin seeds, pepper powder,bay leaves and enough salt and saute well.
    4. Now add the water and cook the meat on medium high flame. Adjust the water as required. (Cooking time and water may vary as per meat).

    Cook the rice

    1. Now spread the rice on top of the meat masala (dont mix, just spread on top – as shown in pic)
    2. Now pour the water on the rice evenly without disturbing the layer and put enough salt for the rice.
    3. Then inser the whole garlic to the rice (As shown in pic) and then make 2 or 3 holes with the back of the spatula to get the steam upward and cook evenly.
    4. After cooking the rice just mix the meat masala and rice, then cover the pot with aluminium foil and close the lid. Keep it in a lowest flame for 10 to 15 mins for dum by keeping aluminium disk under the pot.


    1. Serve the plov with cucumber,tomato and onion salad with pepper salt seasoning.
    2. Also serve the whole cooked garlic with the rice.

    Tips and Tricks :-

    • You can use chickpea also. I forgot to soak ahead of time. If adding chick pea, soak it over night or for 8 hours min, and add after adding the water to cook the meat. If you add directly to the oil, it tends to get hard.
    • You can also add green chilli, just make small slit and insert as you did garlic.


    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Malabar Wheat pudding (Nasara)
    Malabar Wheat pudding (Nasara)
    Kerala style Spicy Duck Roast
    Kerala style Spicy Duck Roast
    Malabar Wheat pudding (Nasara)
    Malabar Wheat pudding (Nasara)
    Kerala style Spicy Duck Roast
    Kerala style Spicy Duck Roast

    Add Your Comment