Get the Latest Recipes in your inbox:

Ukrainian Chicken Plov (Rice Pilaf)

My Mama gave me this chicken plov  (rice pilaf) recipe over the phone. I changed it up just a little with a touch of Cayenne pepper. Traditional plov is  made with lamb pork or beef. This is our own speedy version.

Rice Cooker: Where have you been all these years? My hubby bought me a rice cooker for Mothers Day and I’ve already made this chicken plov several times. (p.s. It’s a great buy at Costco ~$30) It was so easy and fast. I don’t have to stand over it; I just put my prepped ingredients in the rice cooker and press the button. Voila!!

Ingredients for Chicken Plov:

1 large chicken breast, cut into 1/2-inch x 1-inch pieces
2 cups white rice, rinsed well and drained
1 large carrot, grated
1 small onion, finely chopped
2 Tbsp butter
1/4 cup ketchup
2 1/2 cups water or low sodium chicken broth*
1 tsp salt
1/8 tsp freshly ground black pepper
1/8 tsp Cayenne pepper

*Use as much water/broth as your rice maker requires. note: If cooking on stove top, add 2 cups water for every 1 cup rice.

Rice Pilaf

How to make Plov (Rice Pilaf):

1. Heat 2 Tbsp olive oil in a large skillet over medium/high heat. Add chicken pieces, than saute until golden and cooked through.

Rice Pilaf-2

2. Next, add 1 diced  onion to the skillet with chicken and saute about 3 minutes.

Rice Pilaf-4

3. Add grated carrots to the skillet and saute 2 more minutes.

Rice Pilaf-5

4. Add 2 Tbsp of butter and 1/4 cup ketchup and mix everything together.

Rice Pilaf-6

Rice Pilaf-7

5. Once the butter melts, add 2 cups of rinsed rice to the skillet. Sprinkle with 1 tsp of  salt, 1/8 tsp of black pepper, 1/8 tsp of Cayenne pepper and mix everything together.

Rice Pilaf-8

Rice Pilaf-9

6. Transfer mixture to the rice cooker, add 2 1/2 cups of water and season more to taste if desired. Set the rice cooker to “White rice”.

– OR – If you don’t have a rice cooker, you can put everything into a pot with a tight-fitting lid and cook over medium/low heat for about 20 minutes, or until all of the water is absorbed

Rice Pilaf-10

Rice Pilaf-11

Notes: If you don’t rinse your rice, you will require more water. Left over plov is always a good thing; just saute it up. I think its even better reheated in a frying pan. It gives it a certain crunch.

Ukrainian Chicken Plov (Rice Pilaf) - Плов

4.96 from 24 votes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4-$5
Servings: 6

Ingredients

  • 1 large chicken breast cut into 1/2-inch x 1-inch pieces
  • 2 cups white rice rinsed well and drained
  • 1 large carrot grated
  • 1 small onion finely chopped
  • 2 Tbsp butter
  • 1/4 cup ketchup
  • 2 1/2 cups water or low sodium chicken broth
  • 1 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 1/8 tsp Cayenne pepper

Instructions

  1. Heat 2 Tbsp of olive oil in a large skillet over medium/high heat. Add chicken pieces, saute them until golden and cooked through.
  2. Next, add 1 diced onion to the skillet with chicken and saute about 3 minutes.
  3. Add grated carrots to the skillet and saute 2 more minutes.
  4. Add 2 Tbsp of butter and 1/4 cup ketchup and mix everything together.
  5. Once the butter melts, add 2 cups of rinsed rice to the skillet. Sprinkle with 1 tsp of salt, 1/8 tsp of black pepper, 1/8 tsp of Cayenne pepper and mix everything together.
  6. Transfer mixture to the rice cooker, add 2 1/2 cups of water and season more to taste if desired. Set the rice cooker to "White rice". - OR - If you don't have a rice cooker, you can put everything into a pot with a tight-fitting lid and cook over medium/low heat for about 20 minutes, or until all of the water is absorbed.

Recipe Notes

If you don't rinse your rice, you will require more water. Left over plov is always a good thing; just saute it up. I think its even better reheated in a frying pan. It gives it a certain crunch. I recommend to use Jasmine rice.

Final Final Picmonkey Hashtag banner

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.

Read more posts by Natasha

Get the Latest Recipes in your inbox:

Read comments/reviewsAdd comment/review

  • Sara
    January 27, 2019

    Do you think we could do this in the Instapot like the beef? Thank you! Reply

    • Natashas Kitchen
      January 28, 2019

      I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe Reply

  • Yana
    January 20, 2019

    So I make your recipes all the time, and today I made this/grechka plov. I didnt have white rice so I decided to combine 2 of your recipes, first half of this and second half of the grechka plov recipe. Turned out great, thanks for all that you do 🙂 Reply

    • Natashas Kitchen
      January 20, 2019

      Sounds like a fun experiment, Yana! Thank you for sharing this with me! I’m so happy you enjoyed our recipe! Reply

  • Krissy
    January 13, 2019

    Omg omg omg! So good! Can’t belive I haven’t made this sooner! It’s so easy and cooks quick!
    I used left over chicken and added 2 diced garlic cloves. Soooo good!

    Was a hit with my Hubby and toddler. Reply

    • Natashas Kitchen
      January 14, 2019

      That’s so great, Krissy! Thank you for that wonderful review! Reply

  • Tanya Makaitis
    December 17, 2018

    I just made this for the family and they loved it! I followed the recipe exactly, though I may have added more carrots. Thank you for healthy easy yummy comfort food! Reply

    • Natashas Kitchen
      December 17, 2018

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Ana S.
    April 21, 2018

    I can’t believe rice can be so difficult to get just right (or maybe it’s just me) but my plov always comes out more like sticky rice. I used jasmine rice and rinsed it beforehand and then I cooked it with 4 cups of water (I used 2 cups rice) on the stovetop. Anything I should tweak or change so I can get less sticky/mushy rice? I honestly don’t know what I’m doing wrong. It also tends to burn on the bottom :/ otherwise the taste is there, just trying to get the texture right. Thank you! Reply

    • Natasha
      natashaskitchen
      April 22, 2018

      Hi Ana, I would recommend using a heavy bottomed pot or a cast iron pot like a dutch oven for better heat conduction to prevent the scorching problem (or maybe reducing the heat so it is just making hissing sounds when the lid is on). Also, try not to stir the rice while it is cooking which can cause it to release starch and become more sticky. Lastly, make sure you are measuring rice with dry ingredients cups and water with liquid measuring cups. I hope that helps! Reply

  • Natasha sheremet
    March 9, 2018

    Have you tried cooking the rice and ketchup and carrot and chicken mixture with chicken broth instead of water? Reply

    • Natasha
      natashaskitchen
      March 10, 2018

      Hi Natasha, we started doing that after our beef plov post and it is a great way to add more flavor. I completely forgot to update this one!. Thank you for the tip! 🙂 Reply

  • Lana
    February 26, 2018

    This is my favorite dish ever. I could eat this everyday lol Reply

    • Natasha's Kitchen
      February 27, 2018

      Awesome, I’m happy to hear that Lana! Thanks for sharing! Reply

  • Kara
    January 19, 2018

    For this recipe on the stove top, do I add 2 1/2 cups of water and then an additional 2 cups for each cups of rice? So probably a total of 41/2?!? Or do I just follow the rice instructions?! I’m confused 😳 Reply

    • Natasha
      natashaskitchen
      January 20, 2018

      Hi Kara, for stovetop, you will add 2 cups water for every 1 cup of rice since the lid on a stove-top pot doesn’t seal like a rice maker would so it requires quite a bit more water. So for 2 cups rice you need 4 cups water when cooking on the stovetop. Reply

  • David Jones
    December 20, 2017

    Hey Natasha, What would you think about substituting half of the shredded carrots with parsnips when you make chicken plov? Reply

    • Natasha
      natashaskitchen
      December 21, 2017

      David, I haven’t tried using parsnips but they should work. Parsnips will make plov more creamy. Let me know how it turns out 😬 Reply

  • Rachel
    November 26, 2017

    My family and I love this recipe! We’ve done it this way, and then we added about 2 cups of riced broccoli to give it some green and doubled the chicken, and it was amazing! Also, because the broccoli was riced, you don’t really notice it, so it’s good for picky eaters 🙂 Reply

    • Natasha's Kitchen
      November 27, 2017

      I’m happy to hear the recipe is such a success! Thanks for sharing your fantastic review Rachel! Reply

  • Julia
    November 22, 2017

    Hi! I want to make a plov with lamb! I just bought lamb and very excited 🙂 Can you share a Lamb Plov recipe? Or maybe suggest how to adjust the current recipe?

    Thank you 🙂 Reply

    • Natasha
      natashaskitchen
      November 22, 2017

      Hi Julia, I don’t have a lamb plov recipe yet but if I come up with something great, I will be sure to share it! 🙂 It will probably be similar to the process of my beef plov. Reply

  • Viktoriya M
    August 4, 2017

    What price do you buy? Reply

    • Natasha
      natashaskitchen
      August 4, 2017

      Hi Viktoriya, what are you referring to? Reply

  • Katerina
    July 5, 2017

    I don’t like ketchup, I was wandering if I can use tomato paste instead? Reply

    • Natasha
      natashaskitchen
      July 5, 2017

      Hi Katerina, I really do think ketchup gives the best flavor but you can make it work with tomato paste instead. Reply

  • Zack G
    May 3, 2017

    I am so glad I found your website after I returned to the U.S. from living in Ukraine for two years. I love seeing the traditional Ukrainian foods I ate during that time. It makes me so excited to have the cuisine and taste I miss so much. Keep being awesome! Reply

    • Natasha's Kitchen
      May 3, 2017

      Aww, you’re so sweet Zack! Thank you for following and please let me know what you think of the recipe! Reply

      • Zack
        May 3, 2017

        It is wonderful! It turned out exactly like I was hoping. It reminded me exactly of what I ate so many times in Ukraine. I can’t wait to make it again and again. Reply

        • Natasha's Kitchen
          May 3, 2017

          That’s great to hear Zack! Thanks for sharing your wonderful review! 😀 Reply

  • Mel
    March 21, 2017

    Hello! This looks so yummy! I’m wondering how you think this would be without the chicken? Do you think it would still be good? Reply

    • Natasha
      natashaskitchen
      March 22, 2017

      Hi Mel, I think that would work but I would suggest using low sodium chicken broth (or veggie broth if vegetarian) to add more flavor. You may need to add just slightly less salt to account for the salt in the chicken broth. Reply

  • Anna Timoshchuk
    March 19, 2017

    Hi Natasha,
    Could I use chicken thighs instead of the breasts? Or does that change the taste of the plov?
    Thank you! Reply

    • Natasha
      natashaskitchen
      March 19, 2017

      Hi Anna, I think boneless, skinless chicken thighs would work even better. I love the dark meat – it’s more flavorful and tender 🙂 Reply

      • Anna Timoshchuk
        March 19, 2017

        Thank you! I am looking forward to making this. I have made the beef plov and it was amazing. I’m a new wife and don’t know what I would do without your blog, everything is scrumptious 🙂 Reply

        • Natasha's Kitchen
          March 20, 2017

          My pleasure! Let me know what you think! Reply

  • Yana
    March 16, 2017

    Thank you so much for this recipe! My husband keeps requesting it over and over again. He claims its the best plov he’s eaten😂
    Being a young Ukrainian wife who’s grown up in America it’s so nice to be able to make these russian/ukrainian dishes thanks to you! Love the easy to follow instructions. Thanks again for all the hard work you put into this website!😘 Reply

    • Natasha's Kitchen
      March 16, 2017

      You’re welcome Yana! I’m happy to hear you both love the recipe! Thank you for the great compliments!! 😀 Reply

  • Natasha
    November 27, 2016

    Hi Natasha. My sister-in-law raves about this recipe. I really want to make it, but with beef. Do you know if I need to change cooking time if it’ll be with beef or what would you suggest for me to do differently to make this recipe with beef? Reply

    • Natasha
      natashaskitchen
      November 28, 2016

      Hi there :). If you are interested in making a beef plov, you can see my prep for beef in this beef plov recipe, or you might also like this beef pilaf with buckwheat if you are a buckwheat fan 🙂 Reply

      • Natasha
        November 30, 2016

        Natasha, I always make beef plov by your recipe and it is always delicious.🤗 I was asking if I substitute beef for chicken and still use this recipe and rice cooker, do I need to adjust the cooking time for darker meat. I just want to try using a rice cooker… Reply

        • Natasha
          natashaskitchen
          November 30, 2016

          Hi There, I’m so glad you enjoy the recipe!! Beef needs to be cooked a little longer for it to be tender. I haven’t tried this exact method substituting beef in the rice cooker, but I assume the beef would be tough. When I make beef plov, I always cook it awhile before adding the rice. Check out my recipe here for beef plov with rice and here for beef plov with buckwheatReply

  • Tzivia
    May 22, 2016

    Mmmmm chicken and rice my favorite dish Natasha would this work with leftover chicken yo my mouth is totally watering and soooooo drooling always looking for new ways to mix up chicken and rice Reply

    • Natasha
      natashaskitchen
      May 22, 2016

      Yes this does work for leftovers. I love it best reheated on a skillet to make the rice a little crispy 🙂 Reply

      • Tzivia
        May 23, 2016

        Mmmmm wow cool awesome maybe for tomorrow nights dinner thanx soooooo much @ usual Natasha have a gr8 blessed day and super cool week ahead darlin cheers Reply

  • Julia
    May 16, 2016

    Hi Natasha!
    Thank you for your recipe! I was wondering how can you not make rice burn to the pot everytime I do it this happens! And I cook it on low heat! And I also substituted tomato sauce for ketchup it turned out great except the bottom of the pan got burned rice:( Reply

    • Natasha
      natashaskitchen
      May 17, 2016

      Hi Julia, I recommend turning down the heat. You should just barely hear a sizzle in the pot. Also, what kind of pot are you using? It’s best to make plov in either a dutch oven or a pot with a heavy bottom for even heat distribution otherwise you can get scorched rice at the bottom. I sure hope that helps for next time! 🙂 Reply

  • Monica
    March 6, 2016

    Made this today. I did not have olive oil or basmati rice, but substituted coconut oil and brown rice. It was delicious. Will make it with basmati when I make it again. I give it 5 stars. Reply

    • Natasha
      natashaskitchen
      March 6, 2016

      Monica, thank you for sharing your wonderful review and it’s nice to hear that it tasted great with the ingredients you had on hand 😀. Reply

  • Evgenia
    February 12, 2016

    Hi there! I’m also a russophone recently moved to the US and looove your blog! I just noticed a small mistake, it’s not cheyenne pepper, but Cayenne. I love this dish my mom used to make it a lot back in Russia! Thank you for sharing 🙂 Reply

    • Natasha
      natashaskitchen
      February 12, 2016

      Thank you so much for letting me know about that error. I always appreciate it! Fixed :). I’m so happy you enjoy the blog 🙂 Reply

  • Emilee
    January 29, 2016

    The first time I made this it turned out perfectly. My boyfriend is from Ukraine and he said it was how its supposed to be. I had high hopes the second time but unfortunately I don’t know what I did wrong it was awful, the rice was so sticky. One thing I think I did wrong was put way too much water in it but that is because at first the rice was hard so I added a lot more water thinking it would cook the rice, it cooked it but it made it so sticky. How do you make the rice not sticky? Reply

    • Natasha
      natashaskitchen
      January 29, 2016

      Hi Emilee, did you use a different kind of rice by chance the second time around? To reduce stickiness of rice, I rinse it. Rinsing removes the starch that makes it stick. Reply

      • Emilee
        January 29, 2016

        I may have used a different rice I can’t remember. But I did rinse it a lot so I was surprised it turned out so sticky. When you add everything together do you bring to a boil then simmer? maybe that’s what I did wrong. Reply

        • Natasha
          natashaskitchen
          January 29, 2016

          Maybe that could possibly be it. I do not boil it before putting it in the rice maker and when I cook it on the stove, I bring it to a light boil then reduce to a simmer. Reply

  • Laura
    January 25, 2016

    Love this recipe! If I want to use brown rice instead of white and still finish it in the rice cooker, how much water do I add? Reply

    • Natasha
      natashaskitchen
      January 26, 2016

      Laura, I would add another 1/2 cup of water and remember it cooks considerably longer. Let me know how you like it 😀. Reply

  • Irina
    January 23, 2016

    Made this tonight- delicious!! My husband loved it too and he can be picky with Russian food. Thank you Reply

    • Natasha
      natashaskitchen
      January 24, 2016

      Thank you for the nice review Irina and you are welcome 😃. Reply

  • Marina
    January 15, 2016

    Hello Natasha, thank you so much for all your beautiful recipes and photos. I love browsing through your site!

    I made this tonight and the chicken was a little dry. I do not have a rice cooker, so i just left everything in my large non stick pan to cook ( so easy !). I did not transfer it into another pot like you say. The rice got a little browned/ burned on the bottom, but i actually liked it, just like Joel commented above 🙂 I also garnished the plov with sliced tomatoes and cilantro and it was delicious, and helped to cut down on dryness of the chicken. For seasoning, i used a packet of plov seasoning from the russian market (Magia Vostoka), if you haven’t tried it, it is excellent. And i used 2 breasts, not one.

    So my question is, what can i do to prevent the chicken from drying out? Transfer to a pot and not leave in the frying pan? Marinate the chicken before cooking? Reply

    • Natasha
      natashaskitchen
      January 16, 2016

      I’m thinking the reason why the chicken was probably dry was due to using a pan rather than a pot. A pan will have more surface area so there is more steam that will evaporate faster rather than in a pot. You might also lower the heat and that will probably help. If the rice was browned, it was probably a little too high of heat. I hope that helps. Thanks for sharing about the seasoning. I haven’t tried it. Do you know if it has MSG in it (monosodium glutamate)? Thanks again! 🙂 Reply

      • Marina
        January 16, 2016

        Magia Vostoka brand does not have any MSG. Just wonderful aromatic herbs/ spices ans salt. They make all kinds of seasoning blends.

        I will definitely transfer my plov to a pot next time to reduce the surface area evaporation. Thanks for the lesson in physics 🙂 Reply

        • Natasha
          natashaskitchen
          January 16, 2016

          Oh that’s great! Thank you! 🙂 Reply

  • Mariana
    January 14, 2016

    Hi Natasha, I made this meal for dinner last night, it’s the perfect comfort food for this cold weather, my 2 year old boy loved it!Thank you for your delicious recipes 🙂 Reply

    • Natasha
      natashaskitchen
      January 14, 2016

      Mariana, thank you for such a nice review and for giving me the idea what I will be making tomorrow 😁 Reply

  • Rachel
    December 4, 2015

    So yummy! Would fresh chopped dill go well in this recipe? If so, when should it be added in? Reply

    • Natasha
      natashaskitchen
      December 5, 2015

      If you want it to be a noticeable dill flavor, I’d recommend adding it in the last couple minutes of cooking and stirring it in. Reply

  • Jöel
    October 25, 2015

    Fantastic recipe. (I’m eating it right now.) I accidentally burned some of the rice a little in the final stages (got distracted cleaning dishes), but it adds a nice texture and a good kind of burnt flavor, sort of like how a getting a steak “Pittsburghed” adds to the taste.

    Looking forward to working my way through a number of the Russian / Ukrainian recipes. Reply

    • Natasha
      natashaskitchen
      October 25, 2015

      I hope you love everything you try! Thanks so much for writing in! 🙂 Reply

  • liliya
    September 16, 2015

    When you add water should you add hot or cold water?? Reply

    • Natasha
      natashaskitchen
      September 16, 2015

      I added cold. 🙂 Reply

  • irina
    April 18, 2015

    Great recipe!! I don’t own a rice cooker but i did use a cooker pressure instead. The results are delicious!!! Its like you don’t even need to chew it just melts!! I love it. Thank you for the great recipe. Reply

    • Natasha
      natashaskitchen
      April 18, 2015

      I bet that made the meat really really soft! How long did you cook it in your pressure cooker? Reply

  • Anna
    February 16, 2015

    Never mind 😉 I reread it more carefully! I get it now …. Thanks!! Reply

  • Anna
    February 16, 2015

    Hi Natasha!
    Do you cook the rice and than mix it with all the other ingredients? I’m feeling a little lost… Oh and I don’t own a rice cooker. Reply

  • Sasha
    January 14, 2015

    Your recipes are fabulous. I am going to swap regular rice though for brown rice. I made one of your recipes for beef plov i think i also follow Olgas blog so it was a bit of a hybrid recipes. For first time was a big hit on Russian New Years. Excited to try out this version. Reply

    • Natasha
      natashaskitchen
      January 14, 2015

      So much of my cooking is a hybrid of this and that :-). I am very familiar with Olgas blog and love it too! Thanks so much for your sweet comment 🙂 Reply

  • Bin
    November 24, 2014

    Wonderful! Excellent! Reply

    • Natasha
      natashaskitchen
      November 24, 2014

      I’m so happy you liked the recipe! Thanks Bin 🙂 Reply

  • Raq
    November 12, 2014

    I wouldn’t normally write a review for a recipe I made so many changes to, but it worked out so well I thought I would share. I used boneless skinless chicken thighs instead of breasts. I used rinsed basmati rice and made all the measurements according to my aroma rice cooker with chicken broth instead of water, and I added a few spoons of lecho (i get it from russian store) in addition to the ketchup. I added and paprika and cumin and a sprinkle of saffron threads and raisins. This might be the quickest and most delicious recipe I have ever made with this little effort. My husband and I really enjoyed eating this and it has opened up so many ideas for me. i have to admit, I was a little skeptical about using ketchup, but it worked so well with the rest. I was just so amazed at how well the rice turned out. When I have tried to make more traditional plov, my rice was a disaster. Reply

    • Natasha
      natashaskitchen
      November 12, 2014

      I’m so glad you enjoyed the recipe and thank you so much for sharing your modifications! It looks like I’ll have to try your version also 🙂 Reply

  • Luba
    September 8, 2014

    Natasha you dont have the save button for Ziplist anymore?? 🙁 Reply

    • Natasha
      natashaskitchen
      September 8, 2014

      It was a problem with my pluggin and it was just fixed. You should start seeing it now. Reply

  • Galina
    December 17, 2013

    Delicious!!!! Thank you for yet another great recipe!! Reply

    • Natasha
      natashaskitchen
      December 17, 2013

      I’m so glad you loved it 🙂 Reply

  • Alina Alekseyeva
    November 17, 2013

    I loved this recipe Natasha, I always made it with beer or lamb since I’m from Tashkent, Uzbekistan. Plus Chicken is healthier and plov comes out amazing! How many calories is it per serving? Reply

    • Natasha
      natashaskitchen
      November 17, 2013

      I haven’t figured out the calorie count or nutritional info on any of the recipes. That would be a good project once I find time to do it! 😉 Reply

  • Julia
    October 19, 2013

    Hi Natasha,
    I want to make this & was wondering whether I can pre-cook the rice separately and then mix it (already cooked) into the chicken & veggies, mix everything together, and serve? Do you think that would change the flavour vs. cooking the raw rice WITH the chicken & veggies? (I don’t have a rice cooker). Thanks!!
    Julia Reply

    • Natasha
      natashaskitchen
      October 19, 2013

      I think you really need to cook them together to get the “plov” effect. The chicken needs a little time to soften. I mean, it can be done and it would probably be tasty, but the consistency won’t be as uniform. Reply

      • Julia
        October 20, 2013

        okay, thanks! Reply

        • Julia
          October 20, 2013

          Oh, Natasha, this was really good!! I did it how you said and used Basmati rice, brought it to a boil in a pot, then lowered heat and simmered for 15ish minutes till the water was absorbed, it was perfect! I’ve never seen my 22-month old son eat THIS much at dinner! haha. He loved it! My husband saw the recipe printout on the kitchen counter and said, “Oh, it’s a “Natasha-recipe”, that can’t be bad!” haha. Thanks so much! Reply

          • Natasha
            natashaskitchen
            October 20, 2013

            That’s awesome! Thank you for the wonderful feedback. It’s the best feeling when I make something my son loves 🙂

  • Svetlana
    September 14, 2013

    Amazing! Easy, quick and delicious.

    Thank you. Every recipe I try comes out perfect! Reply

    • Natasha
      natashaskitchen
      September 14, 2013

      You are welcome Svetlana, I’m glad you like it. Reply

    • Natasha
      natashaskitchen
      September 14, 2013

      Thank you so much for that feedback. It means alot to me 🙂 You’re awesome! Reply

  • Yanka
    August 30, 2013

    Hi Natasha, I season my plov with chicken bouillon and vegeta 🙂 have you tried that? Reply

    • Natasha
      natashaskitchen
      August 30, 2013

      I’ve tried the better than bouillon chicken base. I haven’t found a bouillon cube or vegeta that don’t have MSG in them. For the longest time, I had no idea they had MSG!! Reply

  • Irina
    July 4, 2013

    plov is an uzbech nation dish. it can not be ukrainian and its made very diffrently Reply

    • Natasha
      natashaskitchen
      July 4, 2013

      I do have a more traditional Uzbek style plov posted to. This is just the Ukrainian version. Ukrainians refer to rice pilaf as plov. Reply

  • Larry
    April 27, 2013

    Good recipe for plov. And congratulations on a wonderful Russian cooking blog.

    I cook lamb plov and use chicken stock instead of water, as well as some hot peppers for a Uzbeki touch. I’ve traveled to several countries of the former Soviet Union and enjoy the food very much. Reply

    • Natasha
      natashaskitchen
      April 27, 2013

      Thank you Larry, I would like to try your version next time :). Reply

  • Vera
    April 4, 2013

    Thank you for sharing this recipie. we never added ketchup to our plov. I will try your version tonight in a pot because I don’t have a rice cooker yet. Can I put paprika or chili pepper instead of cayenne? Reply

    • Natasha
      natashaskitchen
      April 4, 2013

      Yes, you can easily substitute the spices, I would love to hear how it will turn out :). Reply

  • Luba
    February 5, 2013

    Will Uncle Bens Rice work for this? Reply

    • Natasha
      natashaskitchen
      February 5, 2013

      Is it instant rice? Reply

  • May
    February 2, 2013

    This is so interesting, because my mom has a version similar, & we are Chinese! Usually she uses either chicken or pork, cabbage, onion, mushroom. The seasoning is different, of course: sweet (dark) soy sauce, pepper, bit of cooking wine. She doesn’t put the rice in the pan, just add it directly to the rice cooker, mix in the veggie/ meat, & put enough water for the rice, then push the button. Reply

    • Natasha
      natashaskitchen
      February 2, 2013

      Thanks for sharing your version, I should try yours next time 🙂 Reply

  • Vita
    January 16, 2013

    Hey Natasha! I just noticed that you have ketchup listed under the steps part of the recipe, but not under the ingredients list. Just a heads up. 🙂 Reply

    • Natasha
      natashaskitchen
      January 16, 2013

      Thanks for letting me know, I will get that fixed right away. Reply

  • Vita
    January 16, 2013

    Thanks Natasha! Made this for the first time last night and it was wonderful! 🙂 I didn’t have cayenne pepper, so I just used 1/4 tsp of black pepper total for the whole dish. And I added a can of mushrooms (pieces and stems), great dish! Thank you for sharing! I love your blog!!! 🙂 Already made a few different other recipes from here and they are all awesome! Reply

    • Natasha
      natashaskitchen
      January 16, 2013

      Mmm I love mushrooms; that sounds like a very good add-in! Reply

  • Galchik
    December 17, 2012

    Hey! Do you mean cayenne pepper?! Reply

    • Natasha
      natashaskitchen
      December 17, 2012

      whoops! Yes. Cayenne pepper. 😉 Reply

  • Damir
    October 26, 2012

    честно говоря этот рецепт похож на рисовую кашу с подливкой, но никак не плов. Если бы ты приехала в Узбекистан с этим рецептом над тобой бы все смеялись. Just please dont call it plov and especially ukrainian plov. its like i would call Borsh a dish from Uzbekistan, wich it will never will be, same as plv will never be Ukrainian dish, especially cooked that way. I am not saying that its not tasty, its just not plov, but rice dish and you can name it anything else. P.S:
    Plov and Chicken doesnt go together like burger will never have a chicken inside. Reply

    • Natasha
      natashaskitchen
      October 26, 2012

      Plov is a pilaf and this is a chicken pilaf. I make no claims that this is an Uzbek plov. It’s our families quick chicken plov. If you have an excellent (authentic Uzbek) beef plov recipe that isn’t too complicated, feel free to share. Reply

      • Anna
        February 5, 2017

        I love how sweetly u replied to that .. 🙂 Reply

  • Tonya
    July 19, 2012

    Thanx Natash. My first time ever making plov, and it turned out delicious. Too bad my son didn’t like it I think it was the cheyenne pepper…. Too spicy for him. I’ll try without it next time. But me and my hubby enjoyed it very much : ) Reply

    • Natasha
      natashaskitchen
      July 19, 2012

      Oh man, it is always nice to get a dish that makes everyone happy. My son loves rice, but potatoes,..not so much! Reply

  • Natasha
    natashaskitchen
    March 24, 2012

    Hello Everyone, I’ve updated the rice; 1 tsp salt instead of 1.5, added 1/4 cup ketchup and added 1 more tbsp butter. Reply

    • angelina
      April 20, 2012

      thanks….will try it today… Reply

  • Olga
    March 24, 2012

    Hi Natasha.
    I have tried this recipe and for some reason the whole plov turned out dry. I used the same amount of water and same rice maker. :/ Reply

    • Natasha
      natashaskitchen
      March 24, 2012

      Hi Olga, I’m sorry it didn’t work out. Did you rinse the rice first? Are you used to a more sticky plov or was it just dry? Try adding the 1/4 cup ketchup to it and 3 tbsp butter and see if you like that more. I’ll update the recipe. I’m pretty sure I used more butter the last time I made it. Reply

  • Olga
    August 7, 2011

    Thanks for this recipe, Natasha! I made it yesterday with brown rice and garlic and it is great. I’m 7 weeks pregnant with my first child, and all I want are the dishes my Ukranian mother used to make. I have a feeling I’ll be visiting your blog a lot in the coming months. Reply

    • Natasha
      August 7, 2011

      Isn’t it funny how our food preferences change while pregnant and then go right back to normal after delivery? I was afraid I would never like shrimp again because I couldn’t stand it while pregnant . I hope this site satisfies your cravings and congratulations!! Reply

  • hi natasha, what brand of rice do u use for the plov Reply

    • Natasha
      June 23, 2011

      Im not sure what brand it was. It’s the big bag from Costco. Any medium or long grain white rice will work Reply

  • Natalie
    May 16, 2011

    Can you plez post more pilaf recipes! Thanks Reply

  • tina
    February 24, 2011

    I have the same rice cooker. What do you press when putting all ingredients in? Reply

  • Marisa
    February 22, 2011

    I tried this recipie over the weekend and loved it so mcuh i cooked it again using pork instead of chicken. Thank you for this great recipie Reply

    • Natasha
      natashaskitchen
      February 18, 2013

      Pork is great alternative as well and I think it reheats better :). Reply

  • Lyuda
    December 30, 2010

    Hey, nice website! Really user friendly and you have so many ideas!!! Just a tip I picked up from my mom (who is a professional chef) regarding the rice- If you don’t want your rice to stick together, put butter into the water as it is heating up, then add rice. I never rinse it, but do just that and my rice is always seperated and fluffy! I personally like Jasmine rice. Reply

    • Natasha
      December 30, 2010

      Thank you Lyuda! I’m always happy to learn something new. I’ll try that next time! Reply

  • Yana
    December 24, 2010

    This is one of my husband’s favorite meals! AND it’s so easy to make. I always put ketchup into my mixture as well. I also used left over turkey (after thanksgiving) and it was delicious! Reply

  • MILA
    November 16, 2010

    I put it in the oven before for like an hour and its very fluffy but since my sister got me my rice cooker its my favorite to use for plov and so fast Reply

    • Natasha
      natashaskitchen
      February 18, 2013

      That’s what I love about my rice cooker, just push the button and it will do the rest :). Reply

  • margie
    November 16, 2010

    What brand of rice did you use? Reply

    • Natasha
      November 16, 2010

      I usually use Homai – I think that’s what its called? But I’ve been using some that my Mom gave me. She bought a huge amount at Costco. It doesn’t really matter what brand you use. Reply

  • Vita
    November 8, 2010

    Hi Natasha, I was wondering what kind of Rice cooker do yo have? I’ve been meaning to buy one but most of them are over $100… Thanks! Reply

    • Natasha
      November 8, 2010

      I bought mine at Costco for $30. The brand is Aroma and it’s white. I think they usually them at Costco. Reply

  • katya
    October 22, 2010

    Plov is rather eastern Russian food. It made with real meat (originally with lamb, but I like pork too). I make it in wok and add peppers, garlic and tomatoes (+ to what you have already written) . I do boil rice half way separately, then add it to wok on top of “zirvak”(cooked meat and veg. mixture). That way rise steams nicely, and you will not get a rise “kasha”. Reply

    • Natasha
      October 22, 2010

      Hi Katya, thank you for your comment. Peppers, garlic and tomatoes sound like a really good addition to plov. I will use those ingredients next time I make plov. Rinsing the rice prevents it from becoming a “kasha” as well because you are removing the extra starch. Reply

  • September 30, 2010

    Natasha, just wanted to say “Privet.” I randomly stumbled upon your blog. Nice one, by the way! I am going to have to try some of your recipes because I love cooking as well and try to stay in touch with Russian culture and food. I also have a blog where I share Russian recipes, and Plov is one of them. . Cheers! 😉 Reply

    • Natasha
      September 30, 2010

      Privet Irina! I will check it out your website too. I’m always happy to find out about other sites that feature Russian food. Reply

  • ira fedkiv
    September 7, 2010

    also beef is great… Reply

    • Natasha
      September 7, 2010

      I’ve tried a beef variation at Church and it was very good. Do you prepare the beef the same way as chicken? Reply

  • Nella
    June 29, 2010

    Wow, never knew you could finish plov in rice cooker…great idea 🙂 My mom has also started to use lamb meat in plov….nice different flavor 😉 Reply

    • Natasha
      June 29, 2010

      I’ve never cooked with lamb before. Very creative. There are probably a hundred different ways to make “plov” Reply

    • Natasha
      June 30, 2010

      It makes Grechka (buckwheat) perfectly too. Reply

Add comment/review

Leave a comment

As Featured On

Get the Latest Recipes in your inbox:

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.