Uzbek Pilaf, Fragrant and Flavorful One Pot Rice with Lamb

Uzbek pilaf, also known as Uzbek plov, is a popular and delicious rice dish that is typically cooked in a large, heavy-bottomed pot called a kazan over an open flame. Probably being one of the most flavorful rice dishes in the world, it has different versions in Uzbekistan.
Also cooked with beef, my choice of meat today is lamb and I will cook this with lamb fat for even more flavor and aroma.
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🔪 SHI BA ZI ZUO Chinese cleaver: amzn.to/3NAafr1
🧤 Food Safe Black Nitrile Gloves, Box of 100: amzn.to/3E1wId0
🍢 Flat Kebab Skewers: amzn.to/3DYZMlq
🍢 Square Skewers: amzn.to/3rqlzxc
🔪 Turkish Kebab and Meat Knife 50 cm: amzn.to/3JvUY80
🔪 Turkish Kebab and Meat Knife 40 cm: amzn.to/3uJLh1X
🥣 Round Mixing Tray Stainless Steel: amzn.to/3POft48
Ingredients:
• 600 g lamb or beef, - cut into large chunks
• 3 cups medium grain, preferably dev-zira rice or alternatively basmati rice, 600 g
• 2 large or 3 medium onions
• 800 g carrots, cut into batonettes
• 150 g tail fat, rendered (sub for sunflower or other neutral oil)
• 100 ml sunflower or linseed oil, 1/2 cup (optional)
• 1 bulb of garlic, outer layer peeled
• 2 red chilies (optional)
• 1 cup cooked chickpeas (optional)
• 2 tsp cumin seeds
• 1 tbsp black raisins (optional)
• 4 tsp salt, extra for soaking the rice
Instructions:
1. Soak the rice in salted hot water for at least 30 mins.
2. Wash and rinse the rice 3 - 4 times until the water is clear, drain and set aside the rice.
3. Cut the meat into large chunks and set aside
4. Cut the tail fat into small pieces and set aside
5. Thinly chop the onions and cut the carrots into thick sticks, batonettes
6. Grind 2 tsp cumin seeds into a coarse powder and set aside.
7. Heat up a large wok shaped pot or Dutch oven and add the tail fat, render the fat on medium heat
8. Discard the unrendered hard pieces and add 1 cup sunflower or linseed oil
9. Once the oil is hot and starts to smoke, add half of the onions, fry until nicely browned and fragrant
10. Next, add the meat and fry for about 10 mins until nicely browned on all sides
11. Once the meat is browned, add rest of the onions, stir and cook for 5 mins
12. Next, add the carrots, stir and cook for 5 mins until caramelized.
13. Add 2 tsp salt and cumin. Stir to combine and insert the garlic bulb into the middle of the pot.
14. Add hot water just barely to submerge the ingredients, 1 cm above the ingredients.
15. Optionally add 1 cup chickpeas at this stage.
16. Switch to low heat and cook for 30 mins on a simmer until the carrots are soft and a nice brown broth is obtained, which is called “zirvak”.
17. Add and evenly layer the rice over the ingredients, add 2 tsp salt over the rice.
18. Add more water if the water level is too low, just to barely submerge the rice.
19. Make couple of holes / dents with the back of a wooden spoon for steam to escape.
20. Once the water is evaporated, bring the rice together in the middle like a mound, avoiding contact with the edges of the pot
21. Cover the rice with a large enough plate and cover the pot with a towel
22. Close the lid on top and let it steam on lowest heat for 45 mins before serving.
23. Remove the plate and the paper towel. Remove the garlic bulb and gently stir the pilaf.
24. Serve in a large plate and garnish with extra meat, chilies and garlic
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

[@mariawerner8447]

I travelled in Uzbekistan 🇺🇿 in 2001, just after 9/11 (so zero foreigners) and was very pleasantly surprised by the delicious food 😊 Plov was one, but also the various pasta dishes in hot, spicy sauces, and of course the delicious breakfast every morning, with ultra fresh, traditional bread. I always stayed in homestays with Uzbek families, by the way - no hotels 😊

[@nicholasdiaz9424]

🙄

[@theguynextdoor4978]

I think Plov, or Pilaf is popular in most central-asian countries including Xinjiang (former Turkestan). I ate this for the first time in Russia at a Uzbek cafe. The chef even gave me his recipe with the help of translation from his grand daughter. But unfortunately it disappeared when i moved to another place. I really hope to travel to the Stans one day in the near future.

[@Bellatutu1927]

My friend you are not a hungry man you are making every man hungry that is a great job and I have to join your channel👍😋😋👌👌💃🏼💃🏼👨‍🍳👍

[@HungryManKitchen]

Thank you, hope you enjoy the content!

[@sylviat8544]

Amazing! Thank you😊 All you do is great!

[@griselmartinez1061]

WOW! This is spectacular!

[@rudiwiesenblute2111]

wow I love Pilaf, really interested to see your take on this amazing Uzbek dish

[@OKBushcraft]

I've got to try this! Looked amazing.

[@scrqqge]

This looks absolutely fabulous!

[@user-bl3cn2yz6p]

Best Plov tutorial video I have seen so far :) Thank you for these very well made videos. I really appreciate how all the ingredients are clearly listed and how the cooking method is explained very well. And thank you for the wonderful sounds of chopping and slicing and sizzling. You let the cooking sing and that’s what makes it all so mouthwatering!! Well done :)

[@BigboiiTone]

Oh man that squelch when you pulled the meat apart. Looks very juicy/tender and you can tell from the sound that it is highly delicious

[@bonniebon7335]

Yes, please. I’m doing this tomorrow

[@ruthryman5778]

That looks amazing...

[@agnusdei8442]

looks delicious

[@magnoliaraoul]

lamb is some of my favorite food and it looks amazing i will try it soon thanks

[@kiatabandeh3804]

This looks amazing, i cook a lot wil definately make this for the family very soon using your recipe. Amazing again

[@HungryManKitchen]

Hope you enjoy it!

[@laurakagan834]

Mmmm looks soooo delicious 😋

[@zanebergmane4326]

Just made it, tastes fantastic 😍

[@sabrina98ro]

Efendim ! Çok ĝ Güzel görünüyor ve çok lezzetli oldu. I just made this recipe and it came out perfect ( i only used 20% of lamb fat and the rest lean beef). Need to double the recipe next time as it goes fast its juat enought to feed 5 hungry ppl :)))

[@khadzak7496]

MashaAllah looks absolutely scrumptious 😋😋😋😋😋😋

[@nidiagonzalez8470]

I can thank you enough. Amazing ❤❤❤❤❤

[@rabiaumair6293]

Very tasty I have no words to explain that your recipes are too much tasty 😋😋😋

[@spacemonk6508]

What r the odds?! That was our lunch today. Delicious 😋 Will watch now and see how u prepare this dish ✌️

[@spacemonk6508]

Ok. U da 👑👨‍🍳

[@HungryManKitchen]

Really delicious, enjoy!

[@elyorganiev513]

I am from Uzbekistan. Good try. As you have said, it is better when it is cooked in Kazan (actually, it is called Qozon). If you want, I can send you, so next time you will have even better Palov))) P.S. I am serious about qozon. 'Cause I really liked your try.

[@Hamsiim61]

Literally prepared this few days too early. This vid would have helped :)!

[@user985121]

It looks great, and I would probably try it, but it really looks like half the dish is just fat & oil, no?

[@HungryManKitchen]

Fat remains mostly on the bottom, it coats the ingredients though, giving superrb flavour.

[@joshuaarmijo5213]

I learned this recipe in my Asian Cuisine class and now I cook Plov once a month 😂❤❤❤

[@jepolch]

That looks so delicious! I want to make it now, but I will have to buy lamb first. Thank you!

[@alpertunga3300]

seninkisi sadece yemek yapmak değil, adeta sanat :D

[@HungryManKitchen]

🙏

[@charismabambina5747]

This makes me so hungry😢

[@zubeennaushad5516]

Can I ask where you bought your wok from? It looks fabulous. And so does the recipe. Rhank you for posting them.

[@HungryManKitchen]

It is a cast iron bbq wok, I bought it from a local shop but you can find similar ones on Amazon.

[@zubeennaushad5516]

@@HungryManKitchen Thank you.

[@shrabanibanerjee7206]

😮😮😮😮 so delicious man❤❤

[@esmadu4435]

masterpiece

[@knittylife]

In your video you said cover the plov and let it cook on low for 15min then keep it covered with heat off for 30min . But in your description you say to let it cook on low heat for 45min should I still turn off the heat or?

[@deebee4817]

Wow! Simple is usually the most delicious. Was thinking of trying it in clay tagine. With some modification, do you think it might work? Thank you.

[@HungryManKitchen]

You can use tagine, but as it is a different cooking vessel / technique, the texture and the flavor will be different. And you need to either find a giant tagine or cut the ingredients to at least half.

[@nodanceswithwolves8425]

A farm near me sells pastured lamb....and as I never grew up eating lamb....i l00k 4 recipes on how 2 c00k. This l00ks fab-u-lous! Hope I can freeze it bc0s I M only 1 person.😂

[@azaninthekitchen5056]

Wow that's awesome and full of flavour 👍👌👌👌👌😋😋😋 still watching dear friend 💐💞🌹

[@gulyaorazgali7037]

Do we need to close the pot when simmering for 30 mins?

[@user-qi1ut9ku2r]

🙏where can I buy this cool knife ?👍

[@N.C.-vj1pk]

İ fried the meat but it didn't get soft. Can İ precook it

[@Scha420]

Can you please make Maklube? Allah razı olsun

[@kostantinosgeorgiou6750]

From where do you get the lamb tail fat? Been struggling g to find

[@judinkinds8307]

Nice dish. Actually need more water for the rice. I ended up with partially cooked rice and it’s quite hard to eat

[@sumi0011]

Nice 😝😝😝🥀🥀🥀👌👌👌😱😱

[@michaelqi5202]

Why need that much oil ?

[@benewag2457]

A kazan inside on gas , this is really a little Dream off me ...🎉❤

[@Menoa12]

I tried it but the pilav wasnt cooked :(

[@utubebeena]

Use only boneless meat for this recipe?

[@JET_60]

Why no Sultana's Or Raisins ???? I thought they were a nessesity to add to cooking a Pilaf 😳

[@centric145]

Is it basmati rice or the round grain?

[@HungryManKitchen]

Traditionally it's made with devzira rice (a medium round grain, brownish rice that is grown in Kyrgyzstan), but as it is almost impossible to find people mostly use basmati or sometimes medium grain rice varieties. I have used baldo rice, similar to arborio.

[@JET_60]

Do you have to use Lamb Tail Fat when cooking this??? 🤔 You can't just walk into a butchers in England in the UK here & buy it.....Can anyone in England tell me how to get it please,? I'm up North in Newcastle Upon Tyne......

[@elenka.svaliva2]

Рис не рассыпчатый, слишком много воды, и стоял дольше.

[@shalimar1792]

Middle eat cooking is the best , very tasty with spices.looks like bryani...

[@sunson567]

We call it pulav

[@yuckal]

That poor 1st half of the onions, pure charcoal by the time you added the water. lmao.

[@shazadmohammed415]

Is there another word for plov? Not pilaf.

[@AbdullahR-ju6uf]

باید دیگ خود را بزرگ‌تر می گرفتین و از برنج باریک و نازک برای قابلی پلو استفاده می کردین

[@ruok3351]

I'd put a big fat egg on top

[@JET_60]

No raisins were added.

[@waterboi4846]

this is not plov why are you using small wok?

[@rahimahmed8879]

Sooo much oil and fat. How can we reduce the fat content. I want to use 2tbsn oil max

[@IvanIvanov-vy7pt]

Oh Nooooo, you burned it😮😢

[@dmitrijza1124]

Рис получился не рассыпной

[@Dead-cu1yd]

Рисовая каша с мясом.

[@abrorbakhramov]

It is not plov bro,

[@peacestic]

It looks delicious, but too much fat😮

[@deant.8229]

if you cooked dung in that much fat it would taste amazing! nothing special about their uzbeki dish. Its horrible infact!