Uzbek rice, commonly called plov or osh, is a one-pot dish from Uzbekistan in which rice cooks with browned meat, onions, carrots, and cumin. Family and regional versions vary, but this method builds a savory base first, then steams the rice on top so the grains turn fragrant and tender without becoming mushy.
Ingredients
- 2 cups (370 g) long-grain rice, such as basmati, or traditional devzira rice if available
- 1½ lb (680 g) boneless beef chuck or lamb shoulder, cut into 1½-inch (4 cm) pieces
- ½ cup (120 ml) neutral oil, such as sunflower or canola oil
- 2 medium yellow onions (about 10 oz / 280 g), thinly sliced
- 1 lb (450 g) carrots, peeled and cut into matchsticks
- 2 whole garlic heads (about 7 oz / 200 g total), loose outer skin removed and root ends trimmed
- 2 tsp (4 g) ground cumin, or 1 tbsp (6 g) cumin seeds, lightly crushed
- 1 tsp (2 g) ground coriander
- 2 tbsp (18 g) dried barberries, optional
- 2 tsp (12 g) fine salt, plus more to taste
- 5 cups (1.2 L) hot water, divided; you may not need every drop
Instructions
- Rinse and soak the rice. Put the rice in a bowl and cover it with cool water. Swish the grains with your hand, pour off the cloudy water, and repeat until the water is mostly clear. Cover the rice with fresh water and leave it to soak for 30 minutes. This gives the grains a more even start and helps them cook through without breaking. Drain thoroughly before adding it to the pot.
- Prepare the ingredients. While the rice soaks, slice the onions, cut the carrots into thin matchsticks, and pat the meat dry with paper towels. Keep the carrots in strips rather than grating them; grated carrots can dissolve into the cooking liquid. Trim the garlic heads so the cloves remain attached, and measure out the spices, salt, and water. A heavy 6-quart Dutch oven or other wide, thick-bottomed pot works well.
- Brown the meat. Heat the oil in the pot over medium-high heat until it shimmers. Working in two batches so the pieces have room, brown the meat on several sides, about 5 minutes per batch. Transfer the browned pieces to a plate. The meat does not need to cook through at this point; browning builds flavor, while the later simmer makes it tender. If the pot begins to smoke, lower the heat slightly.
- Cook the onions and carrots. Add the onions to the same pot and cook for about 8 minutes, stirring often, until softened and golden at the edges. Add the carrots and cook for 12 minutes, turning them gently so they soften but keep their shape. Stir in the cumin, coriander, barberries if using, and salt. Return the meat and any juices on the plate to the pot.
- Simmer the meat base. Pour in 3 cups (710 ml) of the hot water. Bring it to a gentle simmer, then lower the heat so the liquid bubbles steadily without boiling hard. Set the garlic heads upright in the liquid. Cover the pot and simmer for 40 minutes, checking once or twice that the bottom is not catching. The carrots and onions should be soft, and the meat should be starting to become tender. Add a splash of hot water if the pot looks dry.
- Check the meat and season the base. Check the thickest piece of beef or lamb with a food thermometer. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef and lamb; continue simmering as needed until the pieces are fork-tender. Taste the cooking liquid carefully and adjust the salt. It should taste a little more seasoned than you want the finished rice to be, since the rice will absorb it.
- Add the rice in an even layer. Lift the garlic heads onto a small plate for the moment. Scatter the drained rice evenly over the meat and carrots. Do not stir it into the base: keeping the rice above the meat helps it steam rather than turn into a thick mixture. Pour in enough of the remaining hot water to come about ½ inch (1 cm) above the rice. Depending on the pot and how much liquid remains, you may use some or all of the remaining 2 cups (475 ml).
- Cook off the surface water. Bring the pot back to a lively simmer over medium heat, uncovered. Cook for about 10 minutes, without stirring, until most of the water is no longer visible on top. If the surface dries very quickly while the rice still looks hard, add a little hot water. If there is still a pool of liquid, give it a few more minutes to evaporate.
- Steam the rice. Use the handle of a wooden spoon to make several narrow holes through the rice down toward the bottom of the pot; this lets steam circulate. Return the garlic heads to the top. Reduce the heat to low, cover tightly, and cook for 20 minutes. Keep the lid closed as much as possible. The rice should be tender and the liquid absorbed; if it is still firm, sprinkle in 2–3 tablespoons (30–45 ml) hot water, cover, and cook for another 5 minutes.
- Rest and serve. Turn off the heat and let the covered pot stand for 10 minutes. Remove the garlic heads. Gently fluff the rice and fold it together with the meat and carrots, or lift the rice onto a platter and arrange the meat and carrots on top. Serve the garlic alongside so diners can squeeze the soft cloves over their portions.
Tips
- Choose the right rice. Devzira, a traditional Central Asian rice, can be difficult to find outside specialty markets. Basmati is a practical substitute and gives a lighter, more separate grain; rinse and soak it as directed. Avoid short-grain rice, which tends to become sticky in this method.
- Cut carrots by hand. Matchsticks take a little longer than grated carrots, but they hold their shape through the simmer. A sharp knife or mandoline makes the job easier; use a guard with a mandoline.
- Keep the layers intact. Stirring after the rice goes in can break the grains and make the bottom scorch. Once the rice is spread over the meat, leave it undisturbed until the resting step.
- Adjust the oil, not the technique. The oil helps carry flavor and prevents the base from sticking. You can reduce it to ⅓ cup (80 ml), but the finished plov will be a little less rich. Use a heavy pot and moderate heat if you do.
Serving Suggestions
Serve plov hot on a wide platter, with the rice as the base and the meat, carrots, and garlic arranged on top. A crisp salad of sliced tomatoes, cucumber, red onion, salt, and a little vinegar or lemon juice provides a bright contrast to the savory rice. Thinly sliced onion dressed with vinegar is another simple accompaniment. Put out extra cumin or black pepper at the table rather than adding much more salt after cooking.
Plov is filling enough to serve as the main course. For a larger meal, offer flatbread, pickled vegetables, or a bowl of plain yogurt alongside it. The garlic cloves become soft during cooking; diners can squeeze them from their skins and stir them into a serving if they like a stronger, sweeter garlic flavor.
Variations
Use lamb instead of beef: Lamb shoulder is a classic, flavorful choice and works with the same quantities and timing. Larger or leaner pieces may take longer to become tender, so use the texture of the meat as your guide and add a little hot water if needed.
Make it without barberries: Barberries add a tart note and are optional. If they are unavailable, leave them out rather than substituting a large amount of dried fruit. A small handful of raisins can add sweetness, but it changes the flavor and makes the dish less tart.
Add chickpeas: Stir in 1 cup (165 g) cooked, drained chickpeas with the rice for a meatier, more substantial variation. Since cooked chickpeas need only to heat through, they do not require a longer simmer. Avoid adding dry chickpeas directly; they need separate soaking and cooking before joining the pot.
Try a milder, lighter version: Use ⅓ cup (80 ml) oil and lean boneless beef, and skip the barberries if you prefer a simpler flavor. Keep the meat-and-rice layering method, and check the pot more often because less oil makes sticking more likely.
Storage and Reheating
Refrigerate leftover plov within 2 hours of cooking in shallow, airtight containers. It keeps for 3–4 days in the refrigerator. For longer storage, freeze it in meal-size portions for up to 2–3 months for best quality; thaw overnight in the refrigerator before reheating. Rice should not be left sitting at room temperature for an extended period.
Reheat a portion in a covered skillet over low heat with 1–2 tablespoons (15–30 ml) of water, stirring gently once the rice begins to loosen. You can also microwave it covered, stirring partway through. Reheat leftovers to 165°F (74°C), checked with a food thermometer. Add water a little at a time so the grains become moist without turning soggy.
Frequently Asked Questions
What does plov mean, and is it the same as Uzbek rice?
Plov is the name commonly used for this family of rice dishes across Central Asia and beyond; in Uzbekistan, osh is also a common name. Recipes differ by region and household, but Uzbek-style plov is typically built from rice, meat, carrots, onions, fat, and seasonings cooked together in one pot.
Can I use basmati rice instead of devzira?
Yes. Basmati is a convenient substitute when devzira is not available. It tends to cook into lighter, more separate grains, while devzira is often heartier and absorbs liquid differently. Because rice brands and varieties vary, use the water-level cues in the steps rather than pouring in every measured cup automatically.
Can I make Uzbek plov in a rice cooker?
A rice cooker can cook the rice, but it usually cannot brown the meat and vegetables in the same way as a heavy pot. For the most reliable result, make the meat-and-carrot base on the stovetop, then add the rice and liquid and finish in a covered, heavy pot. A rice cooker’s settings and capacity also make it harder to control the traditional layered method.
Why did my rice turn mushy?
Common causes include skipping the rinse, using a short-grain variety, adding more water than needed, or stirring after layering the rice. Drain soaked rice well, use long-grain rice, and add only enough hot water to sit about ½ inch above the rice. Let the pot rest covered before fluffing.
Can I prepare any of the recipe ahead?
You can slice the onions and carrots and cut the meat a day ahead; keep them covered separately in the refrigerator. Rice is best rinsed and soaked shortly before cooking, then drained well. You can also cook the entire dish ahead and refrigerate it promptly, then reheat portions to 165°F (74°C) before serving.
What if the rice is still hard but the water is gone?
Sprinkle 2–3 tablespoons (30–45 ml) of hot water over the rice, cover the pot tightly, and cook on low for 5 minutes. Check again and repeat once if necessary. A tight lid and low heat help the added water become steam instead of collecting at the bottom.
Related
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).