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Beef Plov (Beef Rice Pilaf) Recipe

This Beef Rice Pilaf is the best I've tried. This recipe makes a big batch which is great since it reheats really well. Step-by-step photo instructions.

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This Beef Rice Pilaf is the best I’ve tried. I appreciate discovering recipes that are a hit with my whole family (it’s never awesome to be in the kitchen for hours and then be the only one eating what you made because you feel too guilty to toss your efforts into the waste receptacle (doesn’t that sound better than garbage can?).

This recipe makes a big batch which is great since it reheats really well. That’s my favorite way to eat it; crisped over a skillet and served with a pickle. I’m not sure why but I crave pickles with plov.

We’ve been looking for a great beef plov recipe for a L-O-N-G time! Plov is originally an Uzbek dish, but every Ukrainian I know makes and loves plov and this is more the Ukrainian version. P.S. I do have a chicken plov recipe posted here (if you wanted a quicker plov recipe).

I discovered this recipe through Olga’s Blog. Guess what, she’s a nurse too! I guess nurses make good food ;), or maybe we just happen to have a lot in common. Olga is such an inspiration. I don’t think I would have ever gotten to know her if not for blogging. Olga your recipe was deeee-licious. My husband (being Mr creativity) tossed in some coriander which added a nice floral somethin’ somethin’.  It’s a new favorite in our house!

Ingredients for Beef Rice Pilaf:

1 1/2 lbs Beef chuck, beef sirloin or good quality beef stew meat
1/3 cup canola oil, or extra light olive oil (not extra virgin)
2 medium onions, finely chopped
3 medium carrots, cut into matchsticks or grated
1 tsp salt for the meat and veggies + 1 1/2 tsp salt for the rice
1/2 tsp freshly ground black pepper
1 tsp paprika
1 tsp cumin
3-4 bay leaves
1 3/4 cups hot water for braising meat
3 cups long grain rice (Basmati or Jasmin rice work great!)
4 cups hot water when cooking rice
1 head of garlic
1 tsp ground coriander

beef-plov

How to Make Beef Rice Pilaf:

1. Trim beef of excess fat and sinews (aka the chewy stuff), pat the meat dry with a paper towel and chop into 1/2″ to 3/4″ pieces.

beef-plov-2

2. Preheat your dutch oven (or your large soup pot with a heavy bottom), to high heat. Once it’s hot, stir in your 1/3 cup canola oil. Once oil is hot, add chopped meat and saute uncovered 7 min over high heat until meat is browned, stirring every minute or so so it doesn’t scorch to the bottom of the pan.

Note: it’s important to preheat the dutch oven first for the meat to sear over very high heat, otherwise it will juice out and become dry. 

beef-plov-6

3. Reduce heat to medium and Add chopped onion, stirring often until onion is softened (5 minutes). Stir in sliced carrots, 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp cumin, 3-4 bay leaves and continue to cook over medium heat 5 minutes until carrots are softened.

beef-plov-7

4. Add 1 3/4 cups hot water, cover & simmer over medium/low heat 45 min or until meat is tender.

beef-plov-8

5. Meanwhile, rinse rice until water runs clear, then drain and set aside (this gets rid of the starch so you won’t end up with a sticky rice). Did I ever tell you I love my OXO strainer? This thing is so versatile (from sifting flour, rinsing and draining, to wearing it as a helmet and chasing your toddler around the house?

beef-plov-3

6. Spread rice over the meat and add 4 cups hot water. Sprinkle the rice with 1 1/2 tsp salt (DO NOT STIR), bring to a boil then reduce heat to medium and Let cook uncovered until most of the water is absorbed (10 min).

beef-plov-10

7. Cut off the head of your garlic to expose the cloves. Put your head of garlic, cut side down into the center of the rice and sprinkle the top of the rice with 1 tsp ground coriander

beef-plov-9

8. Poke 7-10 holes through the rice to allow steam to escape to the surface,  reduce the heat to low, then cover and cook an additional 15 minutes or until rice is cooked through. Remove the garlic head and bay leaves and stir everything gently to combine and you’re done.

beef-plov-11

You should make it. As soon as possible. If you share my pickle cravings, add them to your shopping list for this one!

This Beef Rice Pilaf is the best I've tried. This recipe makes a big batch which is great since it reheats really well. Step-by-step photo instructions.

Beef Plov (Beef Rice Pilaf) Recipe

4.86 from 98 votes
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
This Beef Rice Pilaf is the best I've tried. This recipe makes a big batch which is great since it reheats really well. Step-by-step photo instructions.
This recipe makes a big batch which is great since it reheats really well. That's my favorite way to eat it; crisped over a skillet and served with a pickle.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $12-$14
Servings: 10 -12

Ingredients

  • 1 1/2 lbs Beef chuck beef sirloin or good quality beef stew meat
  • 1/3 cup canola oil or extra light olive oil (not extra virgin)
  • 2 medium onions finely chopped
  • 3 medium carrots cut into matchsticks or grated
  • 1 tsp salt for the meat and veggies + 1 1/2 tsp salt for the rice
  • 1/2 tsp freshly ground black pepper
  • 1 tsp paprika
  • 1 tsp cumin
  • 3-4 bay leaves
  • 1 3/4 cups hot water for braising meat
  • 3 cups long grain rice Basmati or Jasmin rice work great!
  • 4 cups hot water when cooking rice
  • 1 tsp ground coriander
  • 1 head of garlic

Instructions

  1. Trim beef of excess fat and sinews (aka the chewy stuff), pat the meat dry with a paper towel and chop into 1/2" to 3/4" pieces.
  2. Preheat your dutch oven (or your large soup pot with a heavy bottom), to high heat. Once it's hot, stir in your 1/3 cup canola oil. Once oil is hot, add chopped meat and saute uncovered 7 min over high heat until meat is browned, stirring every minute or so so it doesn't scorch to the bottom of the pan. Note: it's important to preheat the dutch oven first for the meat to sear over very high heat, otherwise it will juice out and become dry.
  3. Reduce heat to medium and Add chopped onion, stirring often until onion is softened (5 minutes). Stir in sliced carrots, 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp cumin, 3-4 bay leaves and continue to cook over medium heat 5 minutes until carrots are softened.
  4. Add 1 3/4 cups hot water, cover and simmer over medium/low heat 45 min or until meat is tender.
  5. Meanwhile, rinse rice until water runs clear, then drain and set aside (this gets rid of the starch so you won't end up with a sticky rice).
  6. Spread rice over the meat and add 4 cups hot water. Sprinkle the rice with 1 1/2 tsp salt (DO NOT STIR), bring to a boil then reduce heat to medium and Let cook uncovered until most of the water is absorbed (10 min).
  7. Cut off the head of your garlic to expose the cloves. Put your head of garlic, cut side down into the center of the rice and sprinkle the top of the rice with 1 tsp ground coriander.
  8. Poke 7-10 holes through the rice to allow steam to escape to the surface, reduce the heat to low then cover and cook an additional 15 minutes or until rice is cooked through. Remove the garlic head and bay leaves and stir everything gently to combine and you're done.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Sarah
    January 29, 2015

    This was an awesome base recipe that I followed with the following changes: ground beef, added a red pepper and used half lentils/rice (I didn’t have enough rice). It turned out fabulous and my three kids gobbled it up. Leftovers were amazing. Thanks! Reply

    • Natasha
      natashaskitchen
      January 29, 2015

      I’m so happy you liked it. Thanks for sharing your tips. I’ll have to try it with ground beef one of these days that sounds really good and kid friendly! Reply

  • Yana
    January 28, 2015

    Very good plov! Came out perfect! Reply

    • Natasha
      natashaskitchen
      January 28, 2015

      Thank you for the great review Yana, I’m glad you enjoyed it :). Reply

  • Tina
    January 21, 2015

    I’ve been making this plov for a while now and it never disappoints. I really feel like a wonderful cook when I make it. My hubby loves it and so do I! Plus, it reheats very well!!! Thank you Thank you for all your recipes Natasha!! Reply

    • Natasha
      natashaskitchen
      January 21, 2015

      Thank you so much Tina for an awesome review!! 🙂 I’m so happy you and your hubby love it! Reply

  • Marcus
    January 19, 2015

    Beef Plov:
    The writer was so enthusiastic that I was seduced into making this recipe. I should have known by reading it that the dish would turn out bland and characterless and recipe is flawed and inaccurate.
    15 minute prep time is a joke
    way too much rice for amount of beef — I used 2 pounds chuck with very little trim waste
    where’s the broth? the beef makes no broth and the only liquid added is water. gimmie some flavor
    no mention that the meat should be browned in two batches. I automatically did that, but not everyone would and they would get steamed meat
    I like the concept, I’ll have to look up a real recipe.
    Marcus Reply

    • Natasha
      natashaskitchen
      January 19, 2015

      This is a reader favorite based on the reviews it’s gotten so I’m surprised by your negative review. Maybe you omitted a seasoning? If you work on developing a recipe that suits your tastes better, do let me know about it. Reply

  • Nadya T
    January 14, 2015

    Hey, I made this today with chicken thighs so I edited the cooking time a bit but it turned out so yum! thank you! question for you…have you ever considered having your recipes alphabetized? man that would be so awesome. I keep searching and couldn’t find the recipe at first. Just a thought. Reply

    • Natasha
      natashaskitchen
      January 14, 2015

      I think the only way to do it currently is by category and within each category it’s by the date published with the most recent at the top. If you ever have trouble finding something, leave a comment on one of the recipes and I’ll definitely help you out 🙂 Reply

  • Masha
    January 5, 2015

    Hi Natasha, I used your recipe to make plov and it came out delicious! I made two changes, added curry powder and used lamb instead of beef. Thanks again and happy new year! Reply

    • Natasha
      natashaskitchen
      January 5, 2015

      Great job on improvising Masha and you are welcome :). Have an awesome 2015! Reply

  • Guzel
    December 9, 2014

    Thanks for the recipe Natasha and Olga. I’m sitting at the table eating my plov with pickles. It turned out Awesome!
    Spasibo! Reply

    • Natasha
      natashaskitchen
      December 9, 2014

      Na zdorovya Guzel, I almost started drooling…just picturing you savoring the flavor :D. Reply

  • Yuliya
    November 18, 2014

    I have all the ingredients except the pot itself. I mean I have a pot but not a heavy one. 🙂 do you think a regular pot will work kind of too? I’m tempted to try the slow cooked (cook the meat on the skilled first), think that could work or no point in trying without the pot? Reply

    • Natasha
      natashaskitchen
      November 18, 2014

      You can still make it in a regular pot. A heavy-bottomed pot is best because the heat conduction is more even and you are less likely to scorch on the bottom. Reply

  • Elena
    November 4, 2014

    Hi Natasha… Don’t even know where to start.. You are so amazing love your site.. One more time I am convinced that Natashas are great! (if i ever have a daughter i want to name her Natasha because I have several friends who are Natashas and they are all just so great! I have yet to meet a Natasha that I do not like) anyway, enough about my obsession.. I am also a nurse by the way and love to cook ((:
    I have been looking for a good Plov recipe forever.. Will be trying yours for Zhatva this weekend. Wish me luck! Love the Zuppa Toscana recipe!!! Thanks so much for all you do. God Bless! Reply

    • Natasha
      natashaskitchen
      November 4, 2014

      I hope you absolutely love it! We make it often and its always a favorite :). Your Natasha obsession cracks me up 🙂 Thank you for your nice comments Reply

  • Dina
    October 20, 2014

    Hi! My rice never comes out cooked all the way on the stove, whether it be a dutch oven or regular pot. I have cooked plain rice in the oven before. Is there a way to make plov in the oven? I’ve heard some have tried it but I don’t have a recipe 🙁 Reply

    • Natasha
      natashaskitchen
      October 20, 2014

      I’ve never tried the oven method. Do you have a tight fitting lid on your pots? Also, my sister has put the whole thing in a rice maker to cook and that has worked well for her. Hope that helps! Reply

  • svetlana
    October 20, 2014

    Thanks for recipes Reply

    • Natasha
      natashaskitchen
      October 20, 2014

      You’re very welcome 🙂 Reply

  • oksana
    October 18, 2014

    Love all ur recipes!! Making this plov now and so excited cuzz i always wanted a step by step plov recipe Reply

    • Natasha
      natashaskitchen
      October 18, 2014

      I hope you LOVE it! My sister made this plov yesterday and brought some over and she was raving about it 🙂 Wow that sounds alot like I’m tooting my own horn. You let me know what you think of it 🙂 Reply

  • liliya nozdratenko
    October 8, 2014

    I love this plov recipe. Im ukrainian and my husband is russian and his family makes really yummy plov on kazan and this plov natasha is the closest in taste and flavor as on kazan Reply

    • Natasha
      natashaskitchen
      October 8, 2014

      That’s so awesome to know!! 🙂 What a compliment! Does your husband’s family add anything different? Reply

      • liliya nozdratenko
        October 9, 2014

        your welcome.. im not sure, ill need to ask my mother in law but last time she told me that its pretty much same ingrediets.. but on kazan the rice turns even more brown..i dnt know if u ever tried plov on kazan but its sooooo good.. Reply

        • Natasha
          natashaskitchen
          October 9, 2014

          Now I wish I had a kazan! I don’t believe I have tried it but I’ve heard very good things about it. It sounds wonderful! Thanks for replying 🙂 Reply

  • September 13, 2014

    Beed Plov is my husbands favorite dish. I’ve used this recipe multiple times and he loves it! Reply

    • Natasha
      natashaskitchen
      September 13, 2014

      Thank you for the great review, I’m glad you guys love the recipe :). Reply

  • Tanni
    September 13, 2014

    Hello! This recipe looks amazing and I’ll be trying it soon! I have one question: why the placement of the garlic instead of chopping/dicing/etc and putting it directly in the recipe? I saw you did the same in another recipe and was just wondering. Thank you! Reply

    • Natasha
      natashaskitchen
      September 13, 2014

      This is the traditional way that garlic is placed in uzbek plov. It infuses the rice really nicely and it’s also way easier since you’re using a whole head of garlic. I’ve seen recipes where they have a few whole heads of garlic in the plov. After the plov is cooked, you can squeeze the garlic cloves out into the rice and eat them whole; still very yummy! Reply

  • Olesya
    September 6, 2014

    I made this recipe yesterday. It turned out great. Thank you so much for all these easy to follow and inspiring recipes. Reply

    • Natasha
      natashaskitchen
      September 6, 2014

      Olesya, thank you for a great feedback, I’m glad you like the recipe :). Reply

  • Valentina
    August 28, 2014

    So I’m making plov today and I decided to use 6 carrots, 3 onions, and 2 pounds of beef. How much water do you think I need for 3 cups of rice since I have more veggies and meat? Reply

    • Natasha
      natashaskitchen
      August 28, 2014

      You might add 1/4 cup or 1/3 cup extra water. You can always add a little extra at the end if the rice doesn’t seem tender enough. Reply

  • Terrwyn
    August 11, 2014

    Just made this last night. Maybe one of the best meals we have had since beginning to experiment with foods from around the world. And VERY easy to make! Thank you for sharing this recipe. We are now hunting for more recipes for good Russian home cooking, lol. Reply

    • Natasha
      natashaskitchen
      August 11, 2014

      I hope you find many more new favorites on my blog. I’m so glad you enjoyed the plov 🙂 Reply

  • Dani
    August 2, 2014

    I made this for my family this afternoon, just to have a big pot of food ready as we’re coming and going this weekend. It’s delicious. So comforting!! We just got home from a birthday party, and after the random bites of my kid’s hot dogs, chips and ice cream, this is exactly what I needed! Reply

    • Natasha
      natashaskitchen
      August 3, 2014

      I’m so happy to hear that you enjoyed it. Thank you so much for sharing your review with me. Reply

  • Riana McNab
    July 30, 2014

    Hi natasha.
    i wonder if you have vidio on this receipt?

    thank you xx Reply

    • Natasha
      natashaskitchen
      July 30, 2014

      I don’t but it’s a great idea. I’ll keep it in mind. thank you! 🙂 Reply

  • Candice
    July 15, 2014

    So happy to have found your website. My Russian hubby misses his mama’s cooking between her visits (we all do!) and this plov recipe got rave reviews – he’s been having me make it regularly so he can take the leftovers to work for lunch 🙂 I sent him to your site and told him to make me a list of recipes he wants me to make. He was skeptical (no one can match a fella’s own mama), but so far everything I’ve tried (the rassolnik, the malosolnie ogurtsi) have been spot-on. What a great resource. If you ever publish a cookbook, I will pre-order that baby… Reply

    • Natasha
      natashaskitchen
      July 15, 2014

      That is a great recipe for lunch since it re-heats well. I’m so happy you all enjoyed it :). You’re so sweet Candice! It definitely a dream of mine to publish a cookbook. Reply

  • cristina
    July 14, 2014

    love this… made it the 3rd time already.. and my hubby loves to! Reply

    • Natasha
      natashaskitchen
      July 14, 2014

      I’m so happy that both of you enjoyed it 🙂 Reply

  • ALLA
    July 1, 2014

    I actually always crave marinated tomatoes with plov, or regular tomatoes if i dont have marinated tomatoes.
    Yummy! I’m making Plov right now! Thank you for your recipes! Reply

    • Natasha
      natashaskitchen
      July 1, 2014

      I crave those most with mashed potatoes. Yum!! I’ll be making canned tomatoes again this year! 🙂 Reply

  • May 16, 2014

    Thank you so much for this fantastic recipe. It comes out tasting just like my mom’s cooking that I miss a lot. Unfortunately, she cooks everything by heart and feel, like every Russian mama. But so hard to duplicate at home… Reply

    • Natasha
      natashaskitchen
      May 16, 2014

      That’s so cool! I love that it reminded you of your Mom’s cooking 🙂 That’s so sweet! Reply

  • dee
    April 24, 2014

    HELP… where can I buy coriander (seeds)? Does walmart have it? Thank you Reply

    • Natasha
      natashaskitchen
      April 24, 2014

      Most grocery stores should have ground coriander. Check Walmart’s spice section. Reply

  • Zory
    April 12, 2014

    This was Awesome:) i really loved it, so did my fam. Reply

    • Natasha
      natashaskitchen
      April 12, 2014

      That’s music to my ears! I’m so happy it was a success for you 🙂 Reply

  • Iana
    March 25, 2014

    Thank you so much for the recipe. I tried it at home yesterday and it was a hit! I reduced most ingredients by about half to make a smaller portion and the final amount I made was enough for 4 people. I cooked the meat about 10min longer before adding the rice and the final dish turned out amazingly tender and fragrant! Perfect plov! Reply

    • Natasha
      natashaskitchen
      March 25, 2014

      Thank you so much! I’m so happy you loved it. I wish I had a pot of it sizzling away on my stove. I’ll have to make some this week! 🙂 Reply

  • Anna Balaban
    March 1, 2014

    thank you natachaskitchen for this recipe! I was never good at making plov. There was always something wrong with it; either the rice was sticky, or there was too much water or something else. I have made plov following this recipe the second time already and it turns out perfect!!! thanks for the details like when to cover or uncover etc..thanks natashaskitchen!!! Reply

    • Natasha
      natashaskitchen
      March 1, 2014

      You’re welcome! 🙂 I’m so happy that you found a recipe that works for you. Thanks for sharing your feedback with me Anna 🙂 Reply

  • Ilonka
    February 23, 2014

    Hi Natasha. I would really like to make this Plov. It looks yummy. One thing though… about Canola oil… Canola is a genetically engineered plant developed in Canada from the Rapeseed Plant. “By nature, these rapeseed oils, which have long been used to produce oils for industrial purposes, are… toxic to humans and other animals”.
    Rapeseed oil is poisonous to living things and is an excellent insect repellent. I have been using it (in very diluted form, as per instructions) to kill the aphids on my roses for the last two years. It works very well; it suffocates them. Ask for it at your nursery. Rape is an oil that is used as a lubricant, fuel, soap and synthetic rubber base and as a illuminate for color pages in magazines. It is an industrial oil.
    I don’t know if you have heard this before or not but I wouldn’t want to use this oil in my cooking. Something to think about. Reply

    • Natasha
      natashaskitchen
      February 24, 2014

      I’ve been hearing alot of negative things about Canola oil and have cut it out of my cooking also. I now mostly use extra light olive oil, or grapeseed oil. That’s some great information to know! Thanks so much for sharing. I updated the recipe to include an alternative healthier extra light olive oil. Thanks so much! Reply

      • Ilonka
        February 24, 2014

        O that’s great! I’m glad you did 🙂 We live and learn, God gives wisdom to those who seek it 🙂 and thank You.

        And by the way, the Plov turned out AWESOME!!!(I just made it) Thank you SO SO SO SO much for posting it. I could never get it right, the rice was always sticky and mushy. This rice is Perfect!!! and the taste is great!!!!!!! Reply

        • Natasha
          natashaskitchen
          February 24, 2014

          That’s so great! I’m so glad you loved the plov! Reply

  • Maria
    February 19, 2014

    I dont have a Dutch oven. Can this be cooked in the slow cooker? Reply

    • Natasha
      natashaskitchen
      February 19, 2014

      I haven’t tried to make it in a slow cooker but I would be concerned about the lack of heat control in a slow cooker and it might make the rice mushy in the end. Reply

  • Vika
    February 12, 2014

    Hi Natasha. I made this amazing plov couple days ago, and we are still eating it. My rice, too, became mushy, but it was still good. I wonder what went wrong here. I used beef chuck, jasmin rice (rinsed it really good), Dutch oven, didn’t open the lid, basically followed your recipe to the T. I did have to cook my meat 30 mins longer to get it more tender, and ended up cooking rice longer at the end because top layer was undercooked. Any ideas how to avoid mushy rice next time I make this because I def want to make it again 🙂
    Thanks Reply

    • Natasha
      natashaskitchen
      February 13, 2014

      I’ll try to troubleshoot ;). If you cooked the meat 30 min longer, it means that more water probably evaporated in that 30 minutes which meant that there probably wasn’t enough water to cook the rice to the end (did you add more water to compensate for cooking the meat longer?). If you ended up cooking the rice longer at the end it would cause it to become mushier. I sure hope that helps (and makes sense) 🙂 Reply

  • khatuna
    February 8, 2014

    Dear Natasha, i found this recipe on a FB board, where somebody of Uzbekistan origin was recommending it as their favorite recipe:) i just made it yesterday and it was indeed amazing! thank you! only question – i made it in a big wide pan (not cast iron), an the top layer of rice was still undercooked. i used only 2 cups of rice, so instead of 4 cups of water u recommend for 3 cups of rice, i used 3 and quarter. To fix the problem,i mixed the rice, added almost a cup of water and returned it to heat for another 5-7 minutes. it almost did the trick, but rice became a tiny bit mushy. any advice on how to make sure top layer of rice is cooked as well? thank you! Reply

    • Natasha
      natashaskitchen
      February 8, 2014

      Did you make sure to cover it when cooking and did you have a tight fitting lid? If you let too much steam escape or open it too much during cooking, it could be a little dryer. Also, you don’t want to mix it during the cooking processes or it could get mushier. Also, what kind of rice did you use and did you rinse it well before using? Reply

  • olga
    January 29, 2014

    Made this yesterday and LOVED it. I have never used basmati rice and was nervous but it turned out Lovely! My husband loved it to.. I served it with your Marinated mushroom recipe… double yummy !! Reply

    • Natasha
      natashaskitchen
      January 29, 2014

      That’s fantastic! I’m so glad you and your hubby loved it. I bet this was really good with marinated mushrooms. I better make those again soon! 🙂 Reply

  • Vitaliy
    January 25, 2014

    Hi Natasha
    First let me tell you that I really liked your Plov. Your combinations of spices are perfect. When I cooked it the smell was really wonderful. However I would suggest some addition to your Plov. First of all don’t avoid fat. Plov likes fat. Everybody knows this. Second, I substitute beef for lamb. Real Plov supposed to be cooked with Lamb. Everybody knows this again. Also I suggest double carrots and onions, because it’s not only about the taste, but also about how your cocking looks like. It’s a matter of taste of course, but I would cook rise for 15 minutes more, otherwise it’s under cocked in my opinion. In general I really like your plov and I followed your instructions to the latter first time I cooked it, but men like to eat and men like meat  that’s why I suggest increasing meat to 2 LB for the same amount of rice. Once again combination of spices is perfection  and thank you. If you like my Plov, please reply  and thank you. Reply

    • Natasha
      natashaskitchen
      January 25, 2014

      You’re right! The original Uzbek-style plov does use alot more onion and carrot and more garlic! I just made a batch last week, but this one is much easier and faster than the classic Uzbek one (or at least the recipe I tried) 😉 Thanks for your input. Reply

  • Yuliya
    January 7, 2014

    Natasha, thank you for wonderful recipes! My plov never turns out well, neither does it smell like plov from what I remember my grandpa made. I tried your recipe today it turned out very close to my grandpa’s! I think I will add less rice next time, but otherwise it was perfect!

    I stumbled to you blog few weeks ago and already tried few recipes! You also have a wonderful family and a very touching story. I now follow your blog and your Facebook. Thank you! Reply

    • Natasha
      natashaskitchen
      January 8, 2014

      Yes!! I’m so glad you liked the plov and that it reminded you of your grandpas. That’s very sweet 🙂 Thanks for following! I look forward to getting to know you 🙂 Reply

  • irina
    December 18, 2013

    hi Natalia your the best I made this today. it was so good. I love plov and make them different ways. I love your website its awesome. thank you so much. Reply

    • Natasha
      natashaskitchen
      December 18, 2013

      You’re so welcome. I’m really glad you liked the recipe 🙂 Reply

  • Rita
    November 24, 2013

    Natasha, I never leave comments on food blogs but I had to thank you. My fiancé is from Tashkent and since we had met, I had been hearing about his grandfather’s plov and how great it is. I have cooked a lot for him but have been too afraid to make plov. I made plov for the first time today using your recipe and he gave me a A+ review. Thanks again! Looking forward to trying more of your recipes 🙂 Reply

    • Natasha
      natashaskitchen
      November 24, 2013

      Awww, an A+ wow that’s so sweet of him. Sounds like you’ve got yourself a good man 🙂 I’m so glad it was a success for you! 🙂 Reply

    • riana McNab
      July 30, 2014

      that nice thing.. always make us happy when our lover love what we cook, i am going to cook for family tomorrow for the first time so let see what they thing. 🙂 Reply

      • Natasha
        natashaskitchen
        July 30, 2014

        I hope you love it! 🙂 Reply

  • October 31, 2013

    I had my first taste of lamb plov in Bishkek, KG and thought it was just a mediocre plate until I had my 5th or maybe 8th in Arslanbob cooked by an Uzbek. I loved it and has been procrastinating to cook this dish since I got back. Tried yours and Olga’s recipe and I love it! Thanks for the coriander addition, it makes a slight difference to the taste of the Plov. Reply

    • Natasha
      natashaskitchen
      October 31, 2013

      Thank you Ariffah 🙂 I do love the corander too. Reply

  • Susan from Texas
    October 13, 2013

    Greetings! I learned about this dish just last night on Maria’s Self blog. I’m cooking it right now and I practically need bodyguards to keep my children away from the stove while the recipe finishes cooking. It smells so yummy! I adapted the recipe based on what I had in my fridge and pantry. Instead of beef or lamb, I used leftover pork butt roast cut into cubes and dehydrated onions and carrots. The dehydrated carrots worked especially well because they are cut matchstick style — not diced or sliced. In addition, I mixed the jellied pan drippings from the roast into the 4 cups of water and added it after the rice. I don’t have any coriander, but I had all the other spices plus I added additional pepper. Maria mentions that Plov is traditionally cooked by men, so my last alteration to your recipe is that I cooked it since I’m a single mom and no man is available. My 14 year old son will be in charge next time. Thank you so much for our delicious lunch and dinner! Reply

    • Natasha
      natashaskitchen
      October 13, 2013

      I love that your kids were so eager to get to the pilaf! Bodyguards lol. I hope you all loved it! Thanks for sharing all your alterations 😉 Reply

  • Sonya
    October 9, 2013

    Great recipe, made it last night. The only thing I did different was that I used some more salt, double the paprika, and also 1/2 tspn red chili flakes with the beef-onion-carrot mix.

    Next time, I would edit the recipe to use less rice as the ratio of rice to beef was off for my liking, I like it more meaty than ricey 🙂

    Keeper recipe! Thanks for sharing it, Natasha! Reply

    • Natasha
      natashaskitchen
      October 9, 2013

      Sounds like you like spicier foods! 🙂 I’m glad you enjoyed it. Reply

  • b
    October 6, 2013

    Thanks for the recipe. Do you do anything with the garlic at the end? Reply

    • Natasha
      natashaskitchen
      October 6, 2013

      You can either push it out of the garlic skins and eat it, or toss it. Whichever you like. Reply

  • October 1, 2013

    Love this…and I also love plov with pickles :)))) Reply

    • Natasha
      natashaskitchen
      October 1, 2013

      That is definitely a winning combination! Now I’m craving it. 🙂 Reply

  • Michele
    September 27, 2013

    After enjoying Beef Plov at a church picnic in July, I finally made some from you recipe, YUM!!! Now since it was at a picnic where lots of food was available I do not know what is traditionally served with Plov. And since I am not Slavic, I don’t have clue!!! Could you let me know??? I would appreciate any of your suggestions. I want to make a complete Slavic dinner. ~Thanks, Michele Reply

    • Natasha
      natashaskitchen
      September 27, 2013

      You can pair plov with anything, but a salad would be a good idea (maybe a cucumber salad or a cucumber tomato salad). You could also make katleti for a meat dish to go with plov. Reply

  • Chelsea
    September 24, 2013

    I was trying to impress my parents and show them how grown up I’ve become by making this and it is now a family favourite! They ask for it weekly 😉 thank you so much for the easy steps for such a tasty dish!! 🙂 Reply

    • Natasha
      natashaskitchen
      September 24, 2013

      You are music to my ears Chelsea, I’m glad your family loves it :). Reply

  • susan
    September 18, 2013

    holy smokes this was tasty!!! thank you
    i meant to give it 5 stars Reply

    • Natasha
      natashaskitchen
      September 18, 2013

      I’m so glad you loved it 🙂 Woohoo!!! Thanks for the 5 stars 🙂 Reply

  • Zhenya
    September 13, 2013

    I made a “lazy” plov, most everything I did following your recipe, I also added turmeric (curcuma) which I believe is authentic plov spice and since I didn’t have regular rice I cheated and used “success rice” the one that cooks in a bag in ten min. I cooked it separately for five min and then put a layer on top of the meat/veggie mixture to absorb the rest of the juices. So I ommitted adding any more water after the 1 & 3/4 in the beginning, and I used chicken stock instead of water. Anyways, plov was done in less than an hour and it was very good. My meat never used to turn out, it was always chewy and tough, now I know how to cook it properly.
    Thank you, Natasha! Reply

    • Natasha
      natashaskitchen
      September 13, 2013

      You’re welcome and thank you for sharing how you made it! You’ve got some great ideas there if someone is on a time crunch 🙂 Reply

  • reina
    August 23, 2013

    Made this first time, although I rinced rice very well(maybe too much), it still turned out sticky but maybe because I added about 2 cups of chopped bell peppers and used white long grain jasmine rice…the meat and bell peppers were fantastic, rice too but sticky. Not sure what I did wrong.next time I will try basmati because that’s what rice experts at our church use. And all that stickiness didn’t stop me from gobbling up 2 plates with mamas homemade pickles. Thank you!
    Ps. What rice did u use, natasha? Reply

    • Natasha
      natashaskitchen
      August 23, 2013

      I just used a regular long grain rice. I believe it was basmati that time. Did you rinse until the water ran clear? I think there will always be a bit of stickiness to it because of how long it cooks. I’m glad you enjoyed it 🙂 Reply

  • Diana
    August 3, 2013

    I made this plov couple of days ago and we loved it so much that I just made it today again. Thank you Natasha this plov does taste great. Reply

    • Natasha
      natashaskitchen
      August 3, 2013

      That’s great! I’m so happy you loved the plov! Reply

  • Kay
    June 30, 2013

    I just returned from Uzbekistan 2 weeks ago where I first experienced eating Plov. So glad to see your recipe and am eager to try making it. Your recipes look so easy to follow with the step-by-step clear photos so that one gets the idea of how things should look. A very organized and helpful website! Reply

    • Natasha
      natashaskitchen
      June 30, 2013

      Thank you! I’m so glad you’re enjoying the site and I hope you love the recipe! 🙂 Reply

  • alla sirosh
    June 21, 2013

    best plov ever!! absolutely love the coriander in it. perfect touch 🙂 YUMMERS Reply

    • Natasha
      natashaskitchen
      June 21, 2013

      Thanks Alla 🙂 I love your review “yummers”- nice! 🙂 Reply

  • Nadia
    June 7, 2013

    I make plov almost like you do. But for 2 cups of rice i am using 4 cups of water or broth. And after adding rice bring it to boil, cover with lid, cook on low for 20 minutes. Then add garlic, gently mix everything. It turnes great every time. Reply

    • Natasha
      natashaskitchen
      June 7, 2013

      Thanks for sharing Nadia! 🙂 Reply

  • Uliana
    June 6, 2013

    Made this the other night.. absolutely amazing. Always wanted to make plov, but had no idea how to make it. My mother’s recipe isn’t as authentic as this. I absolutely love this one.. thank you once again!!! Reply

    • Natasha
      natashaskitchen
      June 6, 2013

      You’re so welcome. I’m just so excited that you enjoyed it that much! 🙂 Reply

  • diana
    June 5, 2013

    Hoping to make it this week and I just LOVE pickles with everything but especially with plov. (or a mix of veggies that are pickled, i think its called maritura or something) Everyone would always ask me if I was expecting because i would eat so much and i always told them that if that is the case then i was born pregnant lol funny thing is when i was pregnant i did not care for them much lol Reply

    • Natasha
      natashaskitchen
      June 5, 2013

      Thats funny. I only ate pickles when I wasn’t feeling well during pregnancy. I only wanted the most bland foods when I was prego. I was afraid I’d never love shrimp again! lol. Reply

  • Stephanie
    May 29, 2013

    I’m SO excited about this recipe!! I have wanted to replicate something like this ever since I visited Ukraine in 2008 – I still remember the lovely plov and fresh cherries. I can’t wait to make it! 🙂

    BTW – I’m originally from Idaho, too, so your blog makes me a little homesick sometimes. 🙂 Reply

    • Natasha
      natashaskitchen
      May 29, 2013

      Welcome to the site Stephanie :), I hope that you will like the recipe and find more favorites :). Which part of Idaho are you from? Reply

  • Natalya
    May 23, 2013

    Also I find tritip from Costco the best it’s not dry at all ! Reply

    • Natasha
      natashaskitchen
      May 23, 2013

      Oh I’ll have to try that! Thank you so much! Reply

  • Natalya
    May 23, 2013

    Natasha thank you so much I made plov for the first time and it turned out terrific !!!! Also want to let you know that I made so many dishes off of your website and they all turn out amazing . Tour instructions are super easy to fallow and you explain so well . Thank you again !! Reply

    • Natasha
      natashaskitchen
      May 23, 2013

      Thank you! Your feedback means so much to me! Did you use tri-tip? Reply

  • irina
    May 23, 2013

    I just made this plov, came out amazing!! love it! thank you for sharing. i had to go on a hunt for a dutch oven, and used your onion tutorial for this recipe 🙂 I did add however 1 cup of quinoa to the rice and it came out terrific. question though whats the difference between dutch oven and cast iron? Reply

    • Natasha
      natashaskitchen
      May 23, 2013

      They are both cast iron. The ones you see with white on the inside, are coated with enamel finish, this way they don’t have to be seasoned and are non-reactive to all ingredients. But uncoated cast iron has to be kept seasoned. I hope this helps :). Reply

      • olga
        January 26, 2014

        Natasha is there a dutch oven u would recommend? Reply

        • Natasha
          natashaskitchen
          January 27, 2014

          Not necessarily. This is a wolfgang puck but I think most of them will do the same job. My sister has a Martha Stewart one that she likes. Make sure the lid fits nicely. Mine has little pokes/spikes on the inside of the lid for more even liquid distribution when the condensation rises to the top. Reply

  • lina
    May 21, 2013

    I made this yesterday it turned out soo delicious! I also added some bell peppers (red, orange and yellow) before adding rice, it adds very good taste to plov. that’s our #1 meal in our church especially weddings. we have several families they came from Kirgiziya and they make uzbetskii plov in some special big bowl and they do it on camp fire your plov turned out just like theirs. They add bell peppers and they use beef and small ribs and they cut meat in big chunks it turns out very tender. Thank you for all your recipes! Reply

    • Natasha
      natashaskitchen
      May 21, 2013

      I love the idea of adding the bell peppers. Thanks for sharing that with me!! Did you saute the peppers? Reply

      • lina
        May 21, 2013

        No, I added right before adding rice so it would be on the bottom. Reply

        • Natasha
          natashaskitchen
          May 21, 2013

          Ok, thank you!!! 🙂 Reply

  • Oksana
    May 19, 2013

    Natasha, I need your help. I never have an easy time when it comes to choosing meat. When you say beef chuck or beef sirloin, I found that there is like 3 different cuts of beef chuck lol. Beef chuck shoulder, beef chuck bottom, etc. I have no idea which one to choose! I didn’t find meat that simply stated “beef chuck” or “beef sirloin”. Makes sense? Could you write a post sometime in the future and educate women (like me) about meat. Thank you. Reply

    • Natasha
      natashaskitchen
      May 19, 2013

      Buy the one that has a little bit mor marbling throughout the meat; one with a little more fat in it. If its straight meat (like the bottom tends to be), it will be very tough to chew. Reply

  • Lena
    May 19, 2013

    I ve Been hoping you would post this recepie of beef plov:) it’s always made at our church by our amazing cooks for Misionary obed. Thank you for posting! I will finally know how to make it!! Reply

    • Natasha
      natashaskitchen
      May 19, 2013

      You’re welcome! I hope it makes all of your plov dreams come true. Reply

  • Anna
    May 18, 2013

    Thanks so much for posting this receipt. I love plov. Can I use vegetable oil instead if canola oil? Would that make a huge differences? Thanks Reply

    • Natasha
      natashaskitchen
      May 18, 2013

      That would be fine; I don’t think it would make any difference at all; just a preference 🙂 Reply

  • Olga M
    May 17, 2013

    I made this last night. It was delicious, so moist and flavorful! The coriander added so much to the recipie. And the pickles were a perfect on the side. Thanks for posting the recipie. Reply

    • Natasha
      natashaskitchen
      May 17, 2013

      In so glad you enjoyed the recipe! Thanks for reporting back 🙂 I think we need to start a pickle with plov club. There’s a growing # of people that could join! Hahaha Reply

  • Agnessa N.
    May 16, 2013

    This looks delish! And i definitely need mom’s refrigerator pickles on the side when i eat plov.
    Have you ever tried the Moldavian version?
    The only major difference is that it’s cooked over a camp fire with chick peas (garbanzo beans) added to it and the whole garlic bulbs are thrown in whole(not cut in half as this recipe). The rice and meat get mixed some what right after adding the rice, (They are not allowed to be segregated from each other!) Reply

    • Natasha
      natashaskitchen
      May 16, 2013

      Oh goodness that sounds like an amazing camping meal!! Do you have a more specific recipe that you follow? Reply

  • Oksana
    May 16, 2013

    Plov is one of my favorites too. Even my boys love it. Refrigerated pickles and canned tomatoes from my garden are my favorite with plov. Reply

    • Natasha
      natashaskitchen
      May 16, 2013

      Oh yes canned tomatoes are so good with plov too! Reply

  • May 16, 2013

    Ah, I love plov! Cannot convince my American husband to eat it….the same goes for soup-harcho…. Reply

    • Natasha
      natashaskitchen
      May 16, 2013

      He is missing out :D. Reply

  • May 16, 2013

    Wow! This really looks and sounds amazing. Thawing beef now… Reply

    • Natasha
      natashaskitchen
      May 16, 2013

      I would love to hear how it turns out :). Reply

  • Paramitha Nasimova
    May 16, 2013

    PLOV is my fav! 😀 Thanks for sharing the recipe! My husband used to cook plov with fresh coriander, he put bunch of roots (without the leaves) from fresh coriander by keeping them neatly tied with kitchen twine and put it the same way like you put garlic on top of rice. It brings more fragrant 🙂 And we use the coriander leaves on sour cream salad (radish and cucumber), to eat together with plov :p Reply

    • Natasha
      natashaskitchen
      May 16, 2013

      You are welcome Paramitha, I should try using fresh roots from coriander next time :). Reply

  • Nelya
    May 16, 2013

    Oh, we also roast garlic in a 450F oven until brown on top, and then put it into the rice. Reply

  • Nelya
    May 16, 2013

    I also love pickles with plov, or sometimes kvashenuu kapustu. 😉 When we make plov with lamb, we leave the meat in nice huge pieces, and when its done, only then we cut it up and serve it with rice. You think that would work with beef as well, or it needs to be cut up into cubes from the get go? I think the lamb is prepared like this so it stays juicy. We use an old Uzbek recipe. Reply

    • Natasha
      natashaskitchen
      May 16, 2013

      I haven’t cooked this recipe with big chunks of beef, let me know if you try it. You right about using bigger chunks of lamb meat so it stays juicy. Reply

  • May 15, 2013

    Thanks so much for your kind words, Natasha!
    I’m thrilled that you enjoyed this recipe. I like adding coriander sometimes too. It’s really an awesome spice. I almost always add it to meat.
    It’s funny, but I eat Plov with pickles 99.9% of the time that I make it:). And I always make a huge batch of Plov just so I can crisp it up on the skillet the next day. How’s that for similarities? We must be “kindred spirits”.
    I usually make Plov the day before working a few nights, so it makes dinner prep a cinch. Reply

    • Natasha
      natashaskitchen
      May 15, 2013

      I agree, it is a perfect lunch food because it reheats so well. That’s funny about the pickles. I think we were meant to be friends 🙂 Thanks again for a wonderful recipe! Reply

  • Oksana
    May 15, 2013

    Looks delicious! You forgot to add 1 tsp. paprika in your print-out recipe 🙂 Reply

    • Natasha
      natashaskitchen
      May 15, 2013

      Oh thanks for letting me know. I fixed that 🙂 Reply

      • Gabriel
        November 11, 2013

        … and the head of garlic caught me by surprise. It’s not on the ingredient list – unless I’m missing something. Fortunately there’s no lack of garlic in our household 🙂 Reply

        • Natasha
          natashaskitchen
          November 11, 2013

          Oh snap! You’re right! Thanks so much for pointing that out 🙂 Reply

      • November 11, 2013

        Also in the print-out, the bay leaves are not removed.
        This is an excellent recipe. I’m not an inspired cook – I follow instructions – and I struggled over “Put your head of garlic, cut side down into the center of the rice and sprinkle the top with 1 tsp ground coriander”. The coriander is sprinkled over the garlic, right? Or should it have been over the rice? Reply

        • Natasha
          natashaskitchen
          November 11, 2013

          You do sprinkle coriander over the top of the rice. I updated the recipe to make that more clear. Thank you!! Reply

  • Yelena B.
    May 15, 2013

    Absolutely love plov with pickles! Reply

    • Natasha
      natashaskitchen
      May 15, 2013

      Ha ha! That makes three of us so far! 🙂 Reply

  • May 15, 2013

    A few weeks ago I made it using the recipe from Olga’s blog, it was so so good I bought beef again to make it. I’ll have to add coriander this time 🙂 oh and I always eat pickles with plov too :):) Reply

    • Natasha
      natashaskitchen
      May 15, 2013

      Its good to know I’m not alone in the pickle situation. Olga is a very talented cook 🙂 I hope you love the flavor of the coriander. Reply

  • May 15, 2013

    Natasha, crave pickles and starting to work apart time??? do share!!!! 😉 Reply

    • Natasha
      natashaskitchen
      May 15, 2013

      Lol it’s not that! Honest!! I don’t think I’d be able to keep that kind of a secret for very long. 🙂 I just love me some pickles with plov and I’m going part time in August to have more balance in my life 🙂 Reply

      • May 15, 2013

        Ok Natasha 🙂 As a mom its hard to work full time so I completely understand 🙂 Reply

  • Marina
    May 15, 2013

    Thank you very much for posting this recipe! Mine NEVER turns out right. The rice is always sticky. Now I know to rinse it. God bless you, thanks! Reply

    • Natasha
      natashaskitchen
      May 15, 2013

      Rinsing it definitely helps!! Reply

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