Плов. Как приготовить рассыпчатый плов в казане.
Плов. Как приготовить рассыпчатый плов в казане. is a medium Uzbek recipe that serves 10. 550 calories per serving. Recipe by IMHO OLEG on YouTube.
Prep: 15 min | Cook: 3 hrs | Total: 3 hrs 35 min
Cost: $64.87 total, $6.49 per serving
Ingredients
- 1 kilogram Beef with Bone (cut into large, kebab‑size chunks; keep bone pieces for flavor)
- 1 kilogram Basmati Rice (Extra Long Grain) (rinsed until water runs clear; no soaking required)
- 1.2 kilogram Carrots (mixed orange and yellow) (cut into thick sticks (about 1‑2 cm wide))
- 3 medium Onions (cut into half‑rings)
- 1 head Garlic (whole cloves kept intact; inserted into rice before steaming)
- 300 milliliter Sunflower Oil (for frying meat, onions and carrots)
- 1 teaspoon Cumin Seeds (Zira) (toasted briefly before adding)
- 2 tablespoon Dried Barberries (adds tart flavor; optional if unavailable)
- 2 tablespoon Salt (generous; plov broth should be slightly salty)
- 2.5 liter Water (hot water; enough to cover rice by ~1 cm)
Instructions
Prepare Ingredients
Trim any silverskin from the beef, cut the meat into large kebab‑size pieces, slice carrots into thick sticks, cut onions into half‑rings, rinse the basmati rice until the water runs clear, and peel the garlic cloves.
Time: PT15M
Sear the Beef
Heat 300 ml sunflower oil in the kazan over high heat. Add the bone‑in beef pieces in batches, turning until each side is deep brown (about 2‑3 minutes per side). Remove and set aside.
Time: PT10M
Sauté Onions
Add the sliced onions to the hot oil and fry, stirring occasionally, until they turn dark golden (about 8 minutes).
Time: PT8M
Add Carrots
Stir in the carrot sticks and sauté for 3‑5 minutes until they begin to soften and take on a light color.
Time: PT5M
Return Beef and Add Spices
Return the seared beef to the kazan, sprinkle in the cumin seeds, barberries, and generous salt. Stir briefly to coat the meat and vegetables.
Time: PT2M
Add Water and Bring to Boil
Pour hot water over the meat and vegetables until everything is covered. Increase heat and bring to a rolling boil.
Time: PT10M
Simmer Beef
Reduce heat to medium‑low and let the broth simmer gently for 1.5 hours, or until the beef is tender and the broth is flavorful.
Time: PT90M
Add Rice
Evenly spread the rinsed rice over the meat without stirring. Add enough hot water to just cover the rice by about 1 cm.
Time: PT5M
Steam the Plov
Raise heat to high until the water boils rapidly, then lower to the lowest setting. Cover the kazan partially (vented) and let steam for 30‑40 minutes until the rice is fully cooked and the liquid is absorbed.
Time: PT35M
Rest
Turn off the heat and let the plov sit, covered, for 10 minutes to allow steam to finish cooking the grains.
Time: PT10M
Finish and Serve
Gently fluff the rice with a wide spoon, mix the meat and carrots lightly, and serve with whole garlic cloves placed on top for guests to peel and eat.
Time: PT5M
Nutrition Facts
- Calories
- 550
- Protein
- 25 g
- Carbohydrates
- 70 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: Gluten-Free, Dairy-Free, Nut-Free
Ingredient Substitutions
- Instead of Beef with Bone: Lamb shoulder, Chicken thighs
- Instead of Basmati Rice (Extra Long Grain): Long grain rice, Jasmine rice
- Instead of Carrots (mixed orange and yellow): Parsnips
- Instead of Onions: Shallots
- Instead of Garlic: Garlic powder (use sparingly)
- Instead of Sunflower Oil: Canola oil, vegetable oil
- Instead of Cumin Seeds (Zira): Ground cumin
- Instead of Dried Barberries: Dried cranberries, Raisins
- Instead of Salt: Kosher salt
Equipment Needed
- 12‑Liter Kazan (large cauldron)
- Open Fire or Stove Burner
- Cutting Board
- Chef's Knife
- Ladle
- Measuring Cup
- Heat‑Resistant Gloves (optional)
Critical Steps — Do Not Skip
- Searing the beef to develop flavor
- Adding water to the correct level before rice
- Steaming the rice without stirring
Chef Tips from the Video
- Keeping the bone in the beef adds a rich, gelatinous depth to the broth.
- Do not stir after the rice is added; this preserves the fluffy texture.
- A small amount of barberries gives the plov its characteristic tangy note.
- If you cannot find barberries, use a handful of dried cranberries for a similar sweet‑tart flavor.
Troubleshooting
Rice is soggy or mushy.
Reduce the amount of water added; ensure the lid is vented during the steam phase so excess moisture can escape.
Rice is undercooked and hard.
Add a little more hot water, cover tightly, and steam for an additional 5‑10 minutes.
Meat is tough.
Simmer the meat longer (up to 2 hours) or cut the pieces smaller before searing.
Onions burn and become bitter.
Stir constantly and keep the heat medium after the initial high‑heat sear; remove onions once they reach dark golden color.
Storage
Refrigerator: Cool to room temperature, then store in airtight containers for up to 4 days.
Freezer: Portion into freezer‑safe bags; freeze up to 2 months. Thaw in refrigerator before reheating.
Room temperature: Not recommended; plov should be refrigerated after cooling.
Make-Ahead Tips
- Rinse and drain the rice a day before; keep it in a sieve.
- Cut carrots and onions ahead of time and store in the fridge.
- The plov can be fully cooked, cooled, and reheated; it often tastes better next day.
Frequently Asked Questions
What is the cultural significance and history of Uzbek‑Style Beef Plov in Uzbek cuisine?
Plov is considered the national dish of Uzbekistan and is traditionally served at weddings, holidays, and communal gatherings. It symbolizes hospitality and abundance, and each region has its own twist on the basic recipe.
What are the traditional regional variations of plov in Uzbek cuisine?
In Samarkand the plov often includes carrots and raisins, while in Bukhara lamb is preferred over beef and the rice is cooked with a higher proportion of oil. Fermented wheat (tashkent) may be added in some northern variants.
How is Uzbek‑Style Beef Plov traditionally served in Uzbekistan?
It is typically plated on a large communal platter, garnished with whole garlic cloves and sometimes fresh herbs. Guests eat from the same platter using their hands or a spoon, often accompanied by fresh salad and Uzbek flatbread (lepyoshka).
On what occasions is Uzbek‑Style Beef Plov traditionally associated in Uzbek culture?
Plov is a centerpiece for weddings, Navruz (Persian New Year), Eid celebrations, and harvest festivals. It is also prepared for large family reunions and as a welcoming dish for honored guests.
How does Uzbek‑Style Beef Plov fit into the broader Central Asian cuisine tradition?
Plov embodies the nomadic heritage of Central Asia, using simple, shelf‑stable ingredients like rice, meat, and dried fruits. It reflects the region’s reliance on hearty, one‑pot meals that can be cooked over an open fire.
What are the authentic traditional ingredients for Uzbek‑Style Beef Plov versus acceptable substitutes?
Authentic ingredients include beef or lamb with bone, basmati (or Uzbek "devzira") rice, carrots, onions, cumin (zira), barberries, and salt. Substitutes can be chicken thighs for meat, long‑grain rice for basmati, dried cranberries for barberries, and ground cumin if seeds are unavailable.
What other Uzbek dishes pair well with Uzbek‑Style Beef Plov?
Traditional pairings include fresh salad with tomatoes and cucumbers, shurpa (meat broth soup), and lepyoshka (Uzbek flatbread). A side of pickled vegetables (achichuk) also balances the richness of the plov.
What makes Uzbek‑Style Beef Plov special or unique in Uzbek cuisine?
The combination of caramelized onions, sweet carrots, and the tartness of barberries creates a layered flavor profile. Cooking in a kazan over an open fire imparts a smoky depth that cannot be replicated in a regular pot.
How has Uzbek‑Style Beef Plov evolved over time in Uzbekistan?
Originally a shepherd’s dish cooked over a simple fire, plov has become more elaborate with the addition of dried fruits, nuts, and spices. Modern home cooks, like YouTube channel IMHO OLEG, often use sunflower oil and adjust ratios for convenience while preserving the core technique.
What are the most common mistakes to avoid when making Uzbek‑Style Beef Plov at home?
Common errors include stirring the rice after it’s added (which makes it sticky), adding too much water (resulting in soggy rice), and overcrowding the meat during searing (which steams instead of browning). Follow the batch‑searing and no‑stir rules for best results.
Why does this Uzbek‑Style Beef Plov recipe start with searing the meat instead of the onions?
Searing the bone‑in meat first creates a deep, savory base and releases marrow flavor into the oil. Starting with onions can cause them to burn before the meat develops its crust, especially over an open fire.
Can I make Uzbek‑Style Beef Plov ahead of time and how should I store it?
Yes. Cool the plov completely, then store in airtight containers in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat gently on low heat, adding a splash of water to restore moisture.
What does the YouTube channel IMHO OLEG specialize in?
The YouTube channel IMHO OLEG focuses on outdoor and traditional Russian/Central Asian cooking, showcasing recipes prepared over open fire, in a kazan, on a grill, or in a smoker, with a strong emphasis on authentic techniques.
How does the YouTube channel IMHO OLEG's approach to Uzbek cooking differ from other Uzbek cooking channels?
IMHO OLEG emphasizes cooking over a real fire and using a large kazan, highlighting the rustic, smoky flavor that many studio‑based channels miss. He also shares candid, hands‑on tips about handling bone‑in meat and adjusting for home‑kitchen equipment.
Last updated: September 5, 2026
