Uzbek Plov (Lamb And Rice Pilaf) Recipe

Name: Uzbek Plov (Lamb And Rice Pilaf)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups basmati rice; 4 heads garlic, whole; 1/2 cup vegetable oil; 2 pounds boneless leg of lamb, cut into 3-inch pieces; 2 large onions, thinly sliced; 5 large carrots, coarsely grated; 2 tablespoons cumin seeds; 2 tablespoons coriander seed; 1/2 cup fresh barberries; 1 teaspoon whole black peppercorns; 2 cups boiling water to cover; 2 tablespoons salt

Servings: persons

2 cups basmati rice
4 heads garlic, whole
1/2 cup vegetable oil
2 pounds boneless leg of lamb, cut into 3-inch pieces
2 large onions, thinly sliced
5 large carrots, coarsely grated
2 tablespoons cumin seeds
2 tablespoons coriander seed
1/2 cup fresh barberries
1 teaspoon whole black peppercorns
2 cups boiling water to cover
2 tablespoons salt

1
Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.
2
Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes. Sprinkle with cumin, coriander, barberries, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
3
Wash and drain basmati rice with hot water. Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top.

3618

kcal

Calories

200

Fat

357

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups basmati rice, 4 heads garlic, whole, 1/2 cup vegetable oil, 2 pounds boneless leg of lamb, cut into 3-inch pieces, and more.

Yes, Uzbek Plov (Lamb And Rice Pilaf) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Uzbek Plov (Lamb And Rice Pilaf)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions