Pork Plov is a Russian Rice Pilaf Dish. Interchange pork with beef, chicken or lamb! Rice, carrots, cumin and meat bring this rice recipe together!

Rice Pilaf Recipe, PLOV {ПЛОВ}

This was my first blog post at Alyona’sCooking.com back in 2015! Rice Pilaf, also known as Plov (ПЛОВ), is a Slavic rice recipe Ukrainians and Russians make. I used Pork here but, Lamb, beef or chicken can be used. However, the secret to tender meat is simmering it before adding the rice. If you ever attend a Russian or Ukrainian wedding you may find Plov among the many dishes served. It’s definitely a crowd pleaser and can feed a moderate to big crowd. Serve with a creamy side salad like Olivye Salad {Оливье Cалат}

How to make Plov Recipe:

Plov Recipe (Pork Rice Pilaf)

Prep Time: 1 hour 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 45 minutes
Servings: 10 People
Author: Alyona's Cooking
Pork Plov is a Russian Rice Pilaf Dish. Interchange pork with beef, chicken or lamb! Rice, carrots, cumin and meat bring this rice recipe together!


Pork Plov:

  • 1 1/2 lbs Pork
  • 2 cups Rice
  • 2 carrots cut into strips
  • 1 onion diced
  • 10 Cloves garlic peeled
  • 2 packets Goya sazon
  • 1 tsp paprika
  • 3/4 tablespoon salt
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 4 1/2 cups water


How to make Pork Plov:

  • Brown the meat in a medium sized saucepan. Pour 4 1/2 cups of water over the meat and simmer for 1 hour.
  • Meanwhile chop the onions and carrots. Then heat 1/2 cup oil in a large pot. Sauté the onions and carrots 10 minutes.
  • When meat has finished simmering strain meat from water, reserving the liquid (add enough water to make 4 cups, set aside.) Add meat pieces to the carrots and onions. Then add garlic, rice and spices and fry 2 minutes. Pour reserved liquid over the top and bring to a boil.
  • Then reduce heat. Cover with lid and simmer on low for 30 min. DO NOT OPEN LID. When 30 minutes has passed turn off and let sit 15 min not opening the lid to allow the rice to steam.
  • ENJOY!

Nutrition per serving

Serving: 1servingCalories: 328kcalCarbohydrates: 32gProtein: 14gFat: 14gSaturated Fat: 5gCholesterol: 48mgSodium: 578mgPotassium: 310mgFiber: 1gSugar: 1gVitamin A: 2150IUVitamin C: 3mgCalcium: 35mgIron: 1.1mg


What is Plov?

Plov is a Russian or Ukrainian rice dish typically made from rice, carrots and meat. Cumin and Coriander are the spices that make this dish!

What rice is best to use?

The best rice to use for plov is Jasmine or Basmati. However, brown rice or Uncle Ben’s rice will differ depending on the rice used. Uncle Ben’s rice is more grainy and doesn’t stick together. Whereas, jasmine and other short grain rices will be stickier. My current ultimate favorite rice is Weldon Jasmine rice! I used Uncle Ben’s here but prefer this rice way over that! It’s the perfect sized small grain rice!

Can I use different meat?

Yes! Beef, lamb, pork or chicken can all be used. However, chicken will take the least amount of time and the rest should all be simmered for the recommended time!

How do you serve Plov for large crowds?

Making plov outdoors in a huge cast iron pot is the most frugal way to feed a party! However doubling a recipe in a standard heavy dutch oven pot will work too! When feeding guests I like to double the recipe and once it’s finished, I’ll bundle up the pot in a super fat blanket and head off to church. This way we come home to a warm pot of plov with simply retaining the heat in a blanket!


  1. Uncle Ben’s Rice gives a fall apart grainy texture. If your looking for semi-sticky rice use Jasmine.
  2. Chicken cooks the quickest, so skip the 1 hour simmering and briefly brown it before adding rice.

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Leave a comment


    • Anna

    Can i substitute vegeta seasoning for the gayo sazon if I don’t have it?

      • Alyona’s Cooking

      You can but the Goya packets help give the plov color since the seasoning is orange. Using paprika can give the plov an orange hue so it can be that and just the staple spices like cumin, salt, and pepper, Vegeta is not really necessary.

    • olga

    What type of pork did you use for this recipe? The exact name? I’m not good with meat.

      • Alyona’s Cooking

      I believe I used pork loin in the plov, Olga.

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