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:

Plov Recipe

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 10
Author: Alyona Demyanchuk
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!

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 per serving

Serving: 1gCalories: 557kcalCarbohydrates: 50gProtein: 20gFat: 30gSaturated Fat: 8gCholesterol: 64mgSodium: 436mgPotassium: 439mgFiber: 2gSugar: 2gVitamin A: 4190IUVitamin C: 4mgCalcium: 55mgIron: 2.6mg

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27 comments

    • Grethel Gonzalez

    Delicious recipe 😋 😍 😜 👌 ❤️ 😀

    • Mimoza

    Hi, The reserved water from the beef should be hot when you pour it over the rise, or it doesn’t matter. Thanks in advance.

      • Alyona Demyanchuk

      It should be fine either way because you would bring everything to a boil.

    • Sharon

    Hello, my name is Sharon I came across your recipe I haven’t made it yet but I am going to make it looks so good I’ll tell you more after I’ll make it. You have a blessed day

      • Alyona Demyanchuk

      Thank you, Sharon, let us know how it turned out.

    • LeAnn

    If you use chicken and add it raw to the recipe would you just add 4 cups of water for the liquid or would you use chicken broth for some of the 4 cups of water for flavor? Also, is the garlic chopped up in the recipe after it’s cooked or peeled and left whole? Thanks.

      • Alyona

      Hi Leann, you would still want to have a total of 4 cups of liquid in order to cook the rice. The broth would certainly flavor the Pilaf, but you may want to adjust the salt accordingly. We usually leave the garlic whole in its peel, you can either discard it after it’s cooked or push it out of the peels, that’s more for flavoring the dish.

    • Jez

    For how many people is this recipe?

      • Alyona’s Cooking

      I think I can easily serve 12 or more people.

    • Hauwa

    Very fantastic!

      • Alyona’s Cooking

      Thank you!

    • Lydia

    Sounds delicious! What would you serve with it. Being Ukrainian I’m reluctant to serve only one dish.

      • Alyona’s Cooking

      Plov is great with salads (creamy carrot salad or tomato and onion salad), hearty rye bread, pickled tomatoes, and stewed potatoes if you really want to go all out. When I make plov in the Kazan it’s hearty and filling with just a side salad.

    • Jason

    Gday
    Im making this dish this week .
    Question, do you cook the rice first or does it cook when simmering.
    Cheers
    Jason

      • Alyona’s Cooking

      Hi Jason, you do not cook the rice beforehand it cooks in the recipe.

    • Anita

    What do you do with the garlic once everything is cooked?

      • Alyona’s Cooking

      Hi Anita, the garlic gets soft and easy to squeeze out of the peels once cooked.

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