Main Page
National cuisine
Uzbek beef pilaf in a cauldron

Uzbek Beef Plov in a Cauldron

The tastiest, most fragrant, hearty, fluffy pilaf for dinner! This Uzbek beef plov is loaded with so many spices that mouthwatering aromas fill the whole house while it cooks. The rice comes out grain by grain and juicy, and the meat turns meltingly tender. Perfect for a weeknight or a holiday table!

Maria

Recipe author

Watch the video

Composition / ingredients

Servings:

Beef

700

Water

1.5

Rice (long grain)

500

Carrots

400

Onion

300

Vegetable oil

100

Garlic (1 head)

Salt

Barberries

Turmeric

Paprika

Cumin

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 6 g

Fats 17 % 4 g

Carbohydrates 57 % 13 g

113 kcal

GI: 15 / 85 / 0

Cooking method

Step 1:

How do you make Uzbek beef plov in a cauldron? It's easy. Start by gathering all the ingredients on the list. You can make plov without barberries, but we use them here — they add fragrance and a gentle tartness. You can also swap all the individual spices for 1–2 tablespoons of a ready-made pilaf seasoning blend.
Step 2:

Rinse the beef and cut it into large cubes. Use boneless beef, and choose meat without large, tough sinews or gristle. I'm using boneless chuck (shoulder).
Step 3:

Rinse the rice thoroughly until the water runs clear. Cover it with cold water and let it soak for 30 minutes, then drain. Soaking keeps the rice from turning mushy. Any rice works here — a dedicated pilaf rice is great, but other varieties are fine too; the key is to use parboiled rice, which holds its shape and won't overcook. I'm using golden parboiled rice.
Step 4:

Peel the carrots and cut them into matchsticks.
Step 5:

Peel the onion and cut it into thin strips as well.
Step 6:

Wash the head of garlic well. You can peel off the loose outer papery skin if you like, but keep the head whole.
Step 7:

Heat the vegetable oil in the cauldron over high heat. Add the onion and fry, stirring, until golden.
Step 8:

Add the meat and fry, stirring, until browned, about 20 minutes. By then the onion will have softened considerably.
Step 9:

Add the carrots. Season with salt and pepper and fry, stirring, for another 10 minutes.
Step 10:

Reduce the heat to medium and add the remaining spices. I recommend rubbing the cumin between your palms first to release more of its aroma. Pour in about 1.5 liters (6 cups) of hot water, enough to fully cover the meat and vegetables.
Step 11:

Cover and simmer everything for 30–40 minutes over just below medium heat. Keep it at a gentle simmer, not a hard boil.
Step 12:

Reduce the heat to low. Add the rice to the cauldron and smooth it out, trying not to disturb the layer of meat underneath. If needed, add more hot water so it sits about 1/2 inch (1.5 cm) above the rice — I needed about another cup (250 ml). Push the whole head of garlic down into the center. Cover and let the plov cook for 15–20 minutes. Don't stir it while it cooks — don't touch it at all.
Step 13:

After that time, gently mound the rice up in the center, again trying not to disturb the meat layer. Poke holes all the way down to the bottom of the cauldron with a skewer — this lets the excess water steam off.
Step 14:

Cover and let the plov steam for another 10–15 minutes. Then turn off the heat and let it rest, covered, for about 10 minutes. Any liquid still left at the bottom will gradually be absorbed into the rice.
Step 15:

Now you can stir the plov and bring it to the table. Enjoy!

You can swap the beef for any other meat you prefer, but keep in mind the cooking time, flavor, and calorie count will change. Pork and lamb are usually fattier than beef, while chicken breast or turkey are leaner. Cooking time also depends on the cut and on how old or young the meat is, not just the type.
Since everyone's tolerance for salty, sweet, bitter, spicy, sour, and pungent flavors is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).
Important! For rice dishes that come out perfect every time, read our article on choosing rice and the secrets to cooking it well.