Plov was my very first introduction to Central Asian cuisine.
Guess what– I loved my first Plov experience so much that since then, I’ve already cooked the dish countless times!
Not to brag or anything, but I have zero plov fails recorded.
Wanna know my secret? Choosing the right rice for the dish!
Best Rice for Uzbek Plov: Basmati Rice
Just like most pilaf dishes, the best rice for Uzbek plov is Basmati rice.
This long-grain rice is well known for its distinct nutty aroma and non-sticky texture that ensures fluffy grains once cooked.
Let’s talk about why this rice is the best variety for plov!
Reasons to Use Basmati Rice for Plov
Fluffy Texture: The ideal plov has fluffy and separate grains that can blend nicely with the meat, vegetables, and spices without clumping. Basmati rice offers one of the fluffiest grains among long-grain rice, making it perfect for plov.
Touch of Authenticity: In Central Asian countries, local long-grain rice varieties such as Devzira are often used for plov. Basmati rice is one of the closest varieties available in the US. So, while it may not be an exact match, it can still lend your dish a touch of authenticity.
Aromatic Quality: Basmati rice’s aromatic qualities give Central Asian dishes like plov enhanced flavor and depth, making them more delicious and enjoyable to eat.
Rice Runner-ups
Can’t get your hands on Basmati rice on time for your plov dish cooking session?
Consider reaching for any of these two rice varieties instead!
Long-Grain White Rice
If you want to prioritize convenience without sacrificing texture, long-grain white rice is your best rice alternative for plov.
This rice is the most common rice in the US (it’s locally grown), making it super easy to find.
And just like Basmati rice, it turns out fluffy and separate when used for plov!
Note, however, that long-grain white rice doesn’t really have a notable aroma because it’s as neutral as rice can be.
For some, this is a pro, but others (especially those who are used to using Basmati rice for plov) see this as a con.
Jasmine Rice
Anytime I want to add a twist to my go-to plov recipe, I substitute Basmati rice with Jasmine rice.
See, unlike Basmati rice, which has a nutty aroma, Jasmine rice offers floral aromatic qualities instead.
It also has a stickier texture that makes the dish more tender.
Once more, there are certainly some cooks that see Jasmine rice’s difference from Basmati rice as a downside.
But, on the flip side, many people (including me) like the subtle twists that Jasmine rice adds to the dish.
Rice: Plov’s Hidden Foundation
They say that using lamb is the secret to making the best plov.
However, I personally believe that choosing the right rice is even more crucial than the meat selection.
So, keep in mind that Basmati rice is the best rice for authentic Uzbek plov.
But, if you’re open to twists or alternatives, you can also use long-grain white rice and Jasmine rice.
Classic Uzbek Plov With Lamb Meat
Relish the taste of Central Asia with this classic Uzbek plov recipe. It’s the best proof that simple ingredients can create extraordinarily good flavors!
Ingredients
- 2 cups of Basmati rice
- 4 whole heads of garlic (peeled slightly and with the tops sliced off)
- ½ cup of cooking oil
- 2 pounds of boneless lamb meat (cut into 2-inch pieces)
- 2 large red onions (sliced into half rounds)
- 5 large carrots (julienned)
- 2 tablespoons of toasted cumin seeds
- 2 tablespoons of coriander seeds
- ½ cup of dried barberries
- 1 teaspoon of whole black peppercorns
- 5 cups of water (divided)
- 2 tablespoons of salt
Instructions
- Soak the 2 cups of Basmati rice in warm water for at least 30 minutes. Drain and set aside.
- In a large heavy-bottomed pot, heat ½ cup of cooking oil over high heat. Once it smokes, add 2 pounds of boneless lamb pieces and brown them for about 10 minutes, turning each piece occasionally.
- Add the 2 sliced red onions to the lamb. Stirring occasionally, continue cooking until the onions soften and start to brown (takes about 7-10 minutes).
- Stir in the julienned carrots and cook until they soften (about 10 minutes).
- Sprinkle in the toasted cumin seeds, coriander seeds, dried barberries, and whole black peppercorns. After that, place the 4 whole garlic heads (peeled slightly and with tops sliced off) into the mixture.
- Add 2 cups of water. Bring the pot to a boil, then reduce the heat to medium-low. Cover the pot and simmer for 30 minutes.
- Spread the 2 cups of soaked and drained Basmati rice evenly over the meat and vegetable mixture. Without stirring, immediately pour 3 cups of boiling water over the rice. Ensure that the rice is covered by about ¾ inch of water.
- Season the pot with 2 tablespoons of salt.
- Reduce the heat to low, cover, and cook until the rice is tender and the liquid is absorbed (about 25-30 minutes).
- Let the plov rest, covered, for 15 minutes.
- Gently fluff the rice and meat mixture before serving. Serve with the whole garlic heads on top.
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