This Uzbek plov recipe combines beef, rice, carrots, onions and zira. The quantities below make 4 portions, using 500 g of beef and 500 g of rice. Follow the written stages and watch the accompanying cooking video.
Cooking video
Ingredients for 4 portions
- 500 g beef
- 500 g rice
- 2 onions
- 3 large carrots
- 1 head of garlic
- 1 teaspoon zira (cumin seeds)
- 1 teaspoon coriander seeds
- 1 teaspoon salt
- 100 ml vegetable oil
- 1.2 litres water; check the level when adding the rice
The cup used in the original recipe holds 200 ml: half a cup of oil is 100 ml and six cups of water are 1.2 litres. The rice is measured by weight: 500 g, not by converting the original two cups.
The 1.2 litres is the starting water quantity, not an additional amount to pour in at the rice stage. At that stage, follow the liquid-level guidance in step 10.
How to cook the plov
Prepare the ingredients
- Rinse the rice in several changes of cold water until the water runs clear. Soak for at least 30 minutes.
- Cut the beef into small pieces and season with the salt.
- Peel and thinly slice the onions. Cut the carrots into long, thin strips.
Brown the meat and vegetables
- Heat the oil in a kazan or large pot over medium heat. Add the beef and brown it on all sides.
- Add the onions and cook until soft and translucent.
- Add the carrots and cook until slightly softened.
- Lightly crush the zira and coriander seeds, then add them along with the whole head of garlic.
Cook the zirvak
- Add the water to make the zirvak, the meat-and-vegetable base. Simmer over low heat for at least 40 minutes, as in the original recipe.
Add the rice and finish the plov
- Drain the soaked rice and spread it over the zirvak.
- Check that the liquid is about 1 cm above the rice. Add boiling water if needed, or remove excess liquid with a ladle. Increase the heat.
- Let the excess liquid boil away without stirring. When the remaining water and oil are at the bottom, reduce the heat to the lowest setting.
- Cover with a well-fitting lid and cook over low heat for about 15–20 minutes without lifting the lid.
- Remove the lid, gently mix the plov and serve hot. Fresh herbs can be served alongside it.
For your kitchen
A kitchen knife is useful for preparing the meat, onions and carrots. You can view the Chust knife already recommended with this article, or find out more about archa.uz. Check the product page for its details and current availability.
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