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Uzbek Lamb Plov served on a platter
Authentic Uzbek Plov with tender lamb and rice

Uzbek Lamb Plov (Pilaf)

Author: Flavelo
Recipes Main Courses
Plov is not just rice with meat; it's a triumph of technique. The goal is separate, fluffy rice grains that have absorbed the rich, spiced broth. It has two stages: making the 'zirvak' (meat and veg base) and then steaming (not boiling) the rice on top.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 30 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Central Asian

Ingredients

Equipment Needed

  • Dutch Oven or heavy pot
  • Kitchen Towel

Instructions

1 ✓

Wash rice 5-6 times until water runs clear. Soak in warm salty water for 20 mins.

Tip: Removing surface starch is key to fluffy rice.
2 ✓

Make Zirvak: Brown lamb deeply in hot oil. Add onions (brown well), then carrots (sauté until soft).

Tip: Caramelized onions give the color.
3 ✓

Add spices, raisins, and just enough water to cover meat. Bury the whole garlic head in center. Simmer 40 mins.

Tip: This base needs to be slightly salty.
4 ✓

Layer Rice: Drain rice. Spread gently over meat. DO NOT MIX. Pour boiling water to cover rice by 1/2 inch.

Tip: Mixing causes burning.
5 ✓

Steam: Boil until water disappears from surface. Reduce heat to low. Cover with towel and lid. Steam 20 mins.

Tip: Towel absorbs drips.
6 ✓

Serve: Fluff and mix layers gently. Squeeze soft garlic over rice.

Tip: The garlic becomes sweet and creamy.

Recipe FAQ

Rice is sticky.
You didn't wash it enough or you stirred it. Never stir Plov after adding rice!
Rice is hard.
Not enough steam. Use a towel under the lid to trap moisture.

Ingredients

  • 1.5 lb Lamb Shoulder (cubed)
  • 2 cup Basmati Rice
  • 3 whole Carrots (julienned/matchsticks)
  • 2 whole Onions (sliced)
  • 1 whole Garlic Head (outer skin removed, intact)
  • 1/4 cup Raisins (optional)
  • 4 tbsp Oil or Ghee
  • 1 tsp Cumin Seeds
  • 1 tsp Paprika (or Barberries if available)
  • 1 tsp Salt
  • 1 tsp Pepper
  • 3 cup Boiling Water