Plov Recipe

by Alyona's Cooking
plov-recipe

A one-pot Plov recipe that tastes like the Uzbek version for only a fraction of the time! Learn how to make one of the tastiest plov (pilaf) recipes shared by a church chef himself!

Plov is an Eastern European rice pilaf dish, commonly identified for its aromatic cumin smell and beautiful orange hue. Some versions include raisins and can differ in meats but this recipe stays basic. The main ingredients are rice, lots of carrots and onions, a handful of spices and beef. The church chef’s secret to his plov was using Lawry’s seasoned salt. However, don’t pass on this recipe if you don’t have the spice it can easily be opt with additional salt and paprika. This is my staple plov recipe now, even though the very first post on this blog back in 2015 was PLOV. This is simply the way plov should taste!

 

 

What rice should I use for Plov?

Basmati rice, Uncle Ben’s rice, and Jasmine rice can all be used, however Basmati and Jasmine are preferred. Uncle Ben’s rice will give you a fall apart rice texture as the grains do NOT stick together, which some people like. However Basmati rice and Jasmine rice will give you the semi-sticky, yet grainy consistency you want in plov. The church chef uses Basmati or Jasmine for his plov.

How to prevent mushy rice for pilaf:

Mushy rice is a result of TOO MUCH LIQUID. If you add too much water you will get mushy results. Using just enough water absorbs into the rice and makes it nearly impossible to turn into mush if cooked per time instructions.

What meat goes with rice pilaf?

Beef or Lamb are the meats used in authentic plov recipes, however chicken and pork can also be incorporated. Chicken will take the quickest time to cook from other meats so simmering prior to steaming the rice is unnecessary. You can just toss raw chicken pieces along with the onions and carrots and proceed with the recipe.

Where does Pilaf or Plov originate from?

A wide range of Europeans or foreign cultures make pilaf. Wikipedia has a list of countries that make pilaf (which is similar to plov.)

How to make plov:

  1. In a heavy dutch oven pot, sear the meat and drain any excess foam. Rinse if necessary. Pour 4 cups of water over the beef and simmer for 1 hour until tender.
  2. Remove beef and drain the water into a measuring cup. Add additional water to make 4 cups in total. Set aside.
  3. Wipe pot clean and add oil, carrots and onion. Sauté for 15 minutes over medium-high heat. Bring the beef pieces back into the pot and add spices. Mix thoroughly.
  4. Top with rice and a head of garlic. Pour reserved water from the beef over the rice and lightly shake to avoid any stirring. Bring everything to a light boil then cover and simmer for 30 minutes covered.

Sides to serve with pilaf:

 

4.5 from 2 votes

Plov Recipe

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 10
Calories: 557kcal
Author: Alyona's Cooking
A one-pot Plov recipe that tastes like an Uzbek version for only a fraction of the time! Learn how to make plov, shared by a church chef himself!
Print Recipe Review

Ingredients

  • 2 lbs beef stew meat (cut into 2-inch chunks)
  • 2 onions diced
  • 4 carrots julienned
  • 1/2 cup canola oil
  • 3 cups Jasmine Rice rinsed
  • 4 cups water
  • 1 head garlic sliced crosswise

SPICES

  • 1 tsp ground corriander
  • 1 tsp ground cumin
  • 2 tsp Lawrys Seasoned Salt
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika

Instructions

  • In a heavy dutch oven pot, sear the meat and drain any excess foam. Rinse if necessary. Pour 4 cups of water over the beef and simmer for 1 hour until tender. 
  • Remove beef and drain the water into a measuring cup. Add additional water to make 4 cups of water in total. Set aside.
  • Wipe clean pot and add oil, carrots and onion. Sauté for 15 minutes over medium-high heat. Bring the beef pieces back into the pot and add spices. Mix thoroughly.
  • Top with rice and a head of garlic. Pour reserved water from the beef over the rice and lightly shake to avoid any stirring. Bring everything to a light boil then cover and simmer for 30 minutes covered. 

Notes

NOTE: If not using Lawry's Seasoned Salt, increase the salt and paprika by 1 teaspoon each. 
TO USE OTHER MEATS: If using pork or lamb follow the instructions as directed. If using chicken skip the 1 hour simmering and simply add raw chicken pieces to the carrots and onions when sautéing. 

Nutrition

Serving: 1g | Calories: 557kcal | Carbohydrates: 50g | Protein: 20g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 436mg | Potassium: 439mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4190IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 2.6mg
Nutrition Facts
Plov Recipe
Amount Per Serving (1 g)
Calories 557 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 8g50%
Cholesterol 64mg21%
Sodium 436mg19%
Potassium 439mg13%
Carbohydrates 50g17%
Fiber 2g8%
Sugar 2g2%
Protein 20g40%
Vitamin A 4190IU84%
Vitamin C 4mg5%
Calcium 55mg6%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Let us know when you make this recipe!Leave a comment, rate it, and tag #alyonascooking!

 

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4 comments

Regine January 19, 2020 - 3:57 pm

4 stars
I made this dish. Very good. I will make again but add a bit more salt next time. Dish lacked salt so after it cooked it (it looked exactly like in picture) and I tasted the finished product, I felt the rice could have more seasonings. I also added to the liquid some turmeric. Other than that, this is a great recipe. Thanks.

Reply
Alyona's Cooking January 19, 2020 - 5:10 pm

Thank you for the feedback, Regine! Never tried this with turmeric, but good to know it was still good!

Reply
Tatyana Borisenko July 29, 2019 - 6:33 pm

By far my family favorite dish. A few ways you can enjoy this is…
I love cardamon in mine instead of coriander and cumin. It’s more like middle eastern biryani and tastes absolutely incredible. With cumin it reminds me more of the Indian biryani, especially if you add turmeric.

I’m from Cherkasy and my mom makes her plov without spices or raisins. I’d take leftover plov and make fried rice or or use the plov to make some egg rice bowls… I basically fry eggs in plov pockets on a skillet (similar to a shakshouka but in rice), resulting in a runny egg with crispy rice on the bottom (Tah Dig) in a cute little rice cup (the egg holds the cup together). Leftover plov can also be used in stuffed zucchini, cabbage, peppers, etc.

Me and my mom both toast the rice first before adding water. I really think toasting rice adds flavor!

Plov is my family favorite dish!!! Try it if you haven’t!

Reply
Alyona's Cooking July 30, 2019 - 11:46 am

Thank you for the in put, Tatyana! Haven’t tried shakshouka yet, I’ve seen it around though:)

Reply

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