Uzbek Rice with Meat
A hearty one-pot rice dish full of warm spices and sweet-savoury flavour.
Uzbek rice, known as plov or osh, is Central Asia's celebrated one-pot dish. The rice drinks up the flavor of meat, carrots, and cumin, taking on a golden hue and deep savory taste. It's a festive dish, served at gatherings and big family tables.
How to Prepare
Brown the lamb, then cook it with the onion, a piece of lemon and the spices (salt, black pepper, mixed spice, turmeric, cumin, kabsa spice, cardamom) until tender, adding water to make a broth.
Add the julienned carrot and black raisins and cook briefly.
Nestle whole garlic and hot pepper into the pot.
Add the soaked basmati rice and enough of the broth to cook the rice.
Cover and cook on low heat until the rice is fluffy and done.
Serve the plov on a large platter with the meat on top.
Made it? Rate this recipe
Soak the rice before cooking and use the meat broth for the most flavourful plov.
Ingredient Swaps
Lamb: beef or chicken work too.
Long-grain rice: basmati is a fine substitute.
Carrots: traditionally yellow, but orange works.
Common Questions
What gives the rice its golden color?
Carrots and onions cooked with the meat.
Which rice should I use?
Long-grain or basmati, soaked and rinsed.
How do I keep the rice from sticking?
Keep the right water ratio and don't stir too much.
Can I use chicken?
Yes, a lighter option than lamb.
How is it served?
With a tomato-onion salad or yogurt.
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