Uzbek Plov

Name: Uzbek Plov
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Main Course
Ingredients: 500g beef; 2 garlic cloves; 1 tsp ground cumin; 1 tsp paprika; Salt and pepper to taste; 2 cups long-grain rice; 1 large onion; 2 large carrots; 1 tsp cumin seeds; 3 cups beef stock; 1/2 tsp saffron threads; 1/4 cup vegetable oil; 1/4 cup fried onion

Fragrant Rice with Tender Beef

A traditional Uzbek dish that combines aromatic spices, perfectly cooked rice, and succulent pieces of beef, making it a heartwarming and satisfying main course.

2 h 30 min
6
Intermediate

Ingredients

For the Marinade

500g beef

cut into chunks

2 garlic cloves

minced

1 tsp ground cumin

1 tsp paprika

Salt and pepper to taste

For the Rice

2 cups long-grain rice

rinsed and soaked

1 large onion

thinly sliced

2 large carrots

julienned

1 tsp cumin seeds

For the Cooking Broth

3 cups beef stock

1/2 tsp saffron threads

soaked in 1 tablespoon hot water

For the Crisp Topping

1/4 cup vegetable oil

1/4 cup fried onion

optional

Preparation

Marinating the Beef

Combine Ingredients

In a large bowl, combine the beef chunks with minced garlic, ground cumin, paprika, salt, and pepper.

Coat the Beef

Toss well to coat the beef evenly.

Marinate

Cover and marinate in the refrigerator for at least 1 hour.

Preparing the Vegetables & Rice

Rinse and Soak Rice

Rinse rice under cold water until water runs clear, then soak for at least 30 minutes.

Ensure your rice is thoroughly rinsed to remove excess starch for fluffier grains.

Prepare Vegetables

Thinly slice the onion and julienne the carrots.

Use a wide, heavy-bottomed pot to ensure even cooking and prevent sticking.

Soak Saffron

Soak saffron in hot water and set aside.

Cooking Process

Searing the Beef

Heat oil in a large pot over medium-high heat, add marinated beef, and sear until browned.

Cooking the Vegetables

Add sliced onions and julienned carrots to the pot. Cook until the vegetables begin to soften.

Incorporating the Rice

Drain the soaked rice and add to the pot, stirring to mix well, then pour in the saffron-infused water and beef stock.

Timing & Heat Guide

Searing Beef: 10 min; Cooking Vegetables: 10 min; Rice Cooking Phase: 25 min. Searing: Medium-high heat; Simmering the Rice: Low heat.

Plating & Serving

Uzbek Plov

FaConciergeBell

Plating & Serving

Serve the Plov in a large platter, mounding the rice with tender beef and vegetables in the center.

Sauce Pairings

Tangy Tomato and Cucumber Salad

refreshing side

Yogurt Sauce

cooling contrast

Garnishes & Accompaniments

Fresh dill sprigsPomegranate seeds

Perfect Sides

Warm flatbreads

Pickled vegetables

Related recipes

More dishes you might like — same culture, meal type, or style.

Uzbek Plov

Ingredients

For the Marinade

For the Rice

For the Cooking Broth

For the Crisp Topping

Preparation

Marinating the Beef

Combine Ingredients

Coat the Beef

Marinate

Preparing the Vegetables & Rice

Rinse and Soak Rice

Prepare Vegetables

Soak Saffron

Cooking Process

Searing the Beef

Cooking the Vegetables

Incorporating the Rice

Timing & Heat Guide

Plating & Serving

Uzbek Plov

Plating & Serving

Sauce Pairings

Garnishes & Accompaniments

Perfect Sides

Related recipes

Afghan Tandoori Lamb Chops with Citrus Yogurt Drizzle

Afghani Kabuli Pulao with Tender Lamb and Golden Raisins

African Hazel Cocoa Spiced Chicken with Plantain Mash

African Ndolé with Crushed Peanuts and Spicy Prawns

African Peanut Butter and Honey Chicken Skewers with Fresh Pineapple Slices

African Peri Peri Chicken with Grilled Pineapple Salsa