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  • Writer's pictureCeline

Uzbek Plov

Delicious fragrant rice dish with spiced meat, caramelised carrots and quail eggs

Good frozen


  • 225g Basmati rice

  • 300g Diced beef

  • 75ml Butter

  • 2 Onions

  • 2 Bay leaves

  • 3 Carrots (matchsticks)

  • ½ tsp. Pepper

  • ½ tsp. Cayenne pepper

  • ½ tsp. Paprika

  • 6 Quail eggs (or 2 boiled eggs)

  • 6 cloves Garlic


Soak the rice and season the beef with salt and pepper.

In a casserole pot, heat the butter and brown the beef over medium-high heat,

and remove with a slotted spoon – leaving the butter.

Lower the heat and add the onions. Cook until golden.

Add the beef, bay leaves, and a small cup of water. Bring to a boil, then turn

down the heat to low, cover the pan, and simmer for an hour until the beef is


Spread over the carrot matchsticks and scatter the spices. Cover with the lid

and cook for 10 mins.

Layer the rice on top of the carrots and poke the garlic cloves into the rice.

Season with salt and pour over enough water to cover the top of the rice.

Increase the heat and leave the pan uncovered.

When liquid has cooked off, poke six holes in the rice. Cover with a lid and

cook for 5 mins at low heat.

Turn off the heat and leave to steam for 10 mins.

Serve with the rice first, then the carrots, then the beef on top. Finally, add the

boiled eggs.

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