How To Make Plov (With an Easy Step-by-Step Tutorial) (2024)

How To Make Plov (With an Easy Step-by-Step Tutorial) (1)

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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!

How To Make Plov (With an Easy Step-by-Step Tutorial) (2)

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. How To Make Plov (With an Easy Step-by-Step Tutorial) (3)
  4. 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.
  5. 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.

How To Make Plov (With an Easy Step-by-Step Tutorial) (4)

Sides to serve with pilaf:

  • Creamy Mushroom Carrot Salad
  • Classic Olivye Salad {Оливье Cалат}
  • Cabbage Salad with Cucumbers
  • Cucumber and Tomato Salad Recipe
  • Moist Wheat Bread Recipe

How To Make Plov (With an Easy Step-by-Step Tutorial) (5)

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Plov Recipe

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 45 minutes 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

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

How To Make Plov (With an Easy Step-by-Step Tutorial) (6)

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Categories

  • Main Dish

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48 comments

  • How To Make Plov (With an Easy Step-by-Step Tutorial) (8)

    • Shanda Clarkson

    Turned out beautifully! Thank you for this delicious recipe!

    • Reply
  • How To Make Plov (With an Easy Step-by-Step Tutorial) (9)

    • Val

    Hello! I’m not vegan or vegetarian but I’m curious to know how to cook this dish without any meat?

    • Reply
    • How To Make Plov (With an Easy Step-by-Step Tutorial) (10)

      • Alyona Demyanchuk

      It would be even quicker to make without meat. I’d just omit the meat step and use a little less water to cook the rice in this dish.

      • Reply
  • How To Make Plov (With an Easy Step-by-Step Tutorial) (11)

    • Maya

    Thanks for a great recipe Alyona!
    I’d like to try this tomorrow for my first time and have a few questions! 🙂

    1. How should I modify the recipe if I’m interested in using brown rice instead of white?

    2. I do not have a dutch oven. I have a slow cooker, regular/simple pots and pans, and a regular oven. Can I still make this recipe well?

    3. I’m not sure I’ll find coriander seeds in the spice aisle. I’ve never noticed them there before. Is there a substitution you could recommend, or should I just skip it if I don’t find them?

    Thank you so much!!

    • Reply
    • How To Make Plov (With an Easy Step-by-Step Tutorial) (12)

      • Alyona Demyanchuk

      Hi Maya, you can definitely use brown rice, I’d just cook it longer in a pot (about 35-40 minutes). Regular pots will work. If you can’t find coriander seeds you can use ground coriander.

      • Reply
  • How To Make Plov (With an Easy Step-by-Step Tutorial) (13)

    • Elena

    Made it and it was finally as good as my mother used to make. A bit different than how she made it, but just as tasty.

    • Reply
  • How To Make Plov (With an Easy Step-by-Step Tutorial) (14)

    • Alexandria

    Hi what size Dutch oven did you use?

    • Reply
    • How To Make Plov (With an Easy Step-by-Step Tutorial) (15)

      • Alyona Demyanchuk

      I think it’s a 5 quart dutch.

      • Reply
  • How To Make Plov (With an Easy Step-by-Step Tutorial) (16)

    • Peter Doroshenko

    How would you double this recipe ?

    • Reply
    • How To Make Plov (With an Easy Step-by-Step Tutorial) (17)

      • Peter

      I made the plov per recipe and it was perfect. The next time I doubled everything and it turned out a bit on the mushy side. Should I only do 7 cups water next time ?

      • Reply
      • How To Make Plov (With an Easy Step-by-Step Tutorial) (18)

        • Alyona Demyanchuk

        Hi Peter, I’m not sure why it would turn out mushy, could it be that you used a short grain rice?

        • Reply

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