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CR1S · Adapted

537 cooked it

Uzbek Plov (Паlov)

Name: Uzbek Plov (Паlov)
Cook time: 120 min
Total time: 120 min
Yield: 4 portions
Cuisine: Uzbek
Ingredients: 600 g Beef or mutton; 350 g Long-grain rice (e.g. jasmine or basmati); 250 g Carrots; 200 g Onions; 80 ml Vegetable oil; 2 tsp Cumin seeds; 700 ml Beef or chicken broth; 2 tsp Salt; 0.5 tsp Black pepper; 3 pcs Garlic cloves (optional)

Uzbek cuisine

Contains allergens

Gluten

Auto-detected — always check product labels

CR1S halves the time

240 minCR1S: 120 min

⏱ 120 min👤 4 portions🔥 520 kcal★★★★★Medium

A fragrant, aromatic rice dish cooked with tender meat, carrots, and onions in a spiced broth. This iconic Uzbek classic combines caramelized vegetables with perfectly cooked rice, infused with cumin and served with a golden crust at the bottom.

high-protein

Ingredients

Beef or mutton600 g

Long-grain rice (e.g. jasmine or basmati)350 g

Carrots250 g

Onions200 g

Vegetable oil80 ml

Cumin seeds2 tsp

Beef or chicken broth700 ml

Salt2 tsp

Black pepper0.5 tsp

Garlic cloves (optional)3 pcs

Steps

Prepare beef: cut into 3–4 cm cubes. Peel and thinly slice onions. Cut carrots into thin matchsticks. Rinse rice thoroughly.

⏱ 15 min💡 Uniformly sized meat pieces ensure even cooking. Rinsed rice prevents mushiness.

Add oil to the GastroLab bowl. Install the stirring attachment. Heat oil at high temperature to shimmering (prepare for browning).

GastroLab:

Install stirring attachment. On touchscreen: select Manual → set 95°C, Speed 8, Time 3 min → press knob to start. Wait until oil is hot and shimmers.

⏱ 3 min💡 Hot oil is essential for caramelizing meat and vegetables, building deep flavor.

Add meat cubes to the hot oil and sear until browned on all sides (browning, not cooking through yet).

GastroLab:

Remove bowl briefly, add meat cubes, reinstall bowl and lid. On touchscreen: select Manual → set 95°C, Speed 2, Time 8 min → press knob to start.

⏱ 8 min💡 Keep the speed low to allow browning without splattering. Stir occasionally with the attachment.

Add sliced onions to the meat. Stir and cook until onions are translucent and beginning to caramelize.

GastroLab:

Remove bowl briefly, add onions, reinstall bowl and lid. On touchscreen: select Manual → set 95°C, Speed 2, Time 6 min → press knob to start.

⏱ 6 min💡 Caramelized onions add sweetness and depth. This step builds the aromatic foundation.

Add julienned carrots and cumin seeds. Stir well to combine with the meat and onions. Cook briefly to release cumin aroma.

GastroLab:

Remove bowl briefly, add carrots and cumin seeds, reinstall bowl and lid. On touchscreen: select Manual → set 95°C, Speed 2, Time 4 min → press knob to start.

⏱ 4 min💡 Cumin is the signature spice of plov. Toasting it first intensifies the aroma.

Add the rinsed rice. Stir gently to coat rice with oil and mix evenly with meat and vegetables.

GastroLab:

Remove bowl briefly, add rinsed rice, stir gently with a spoon (do not use the attachment yet), reinstall lid. On touchscreen: select Manual → set 95°C, Speed 1, Time 2 min → press knob to start.

⏱ 2 min💡 Coating rice in oil prevents it from clumping and ensures separate grains.

Add hot broth, salt, pepper, and whole garlic cloves (if using). Bring to a simmer and cook until rice is tender and liquid is absorbed.

GastroLab:

Remove bowl briefly, add hot broth, salt, pepper, and garlic. Reinstall bowl and lid. On touchscreen: select Manual → set 95°C, Speed 1, Time 52 min → press knob to start.

⏱ 52 min💡 Using hot broth ensures the rice and meat continue cooking evenly. The stirring attachment at Speed 1 prevents sticking and ensures even absorption. Total meat cooking time (steps 3 + 4 + 7) = 8 + 6 + 52 = 66 minutes at 95°C, which safely cooks 3–4 cm beef cubes.

Check that rice is tender, meat is fully cooked, and most liquid is absorbed. If needed, continue on Manual mode for a few more minutes.

GastroLab:

Remove lid carefully (steam will be hot). Fluff rice with a fork. If excess liquid remains, return lid and select Manual → set 95°C, Speed 1, Time 3 min → press knob to start.

⏱ 3 min💡 Plov should be moist but not wet. Individual grains should be separate and fluffy.

Remove bowl from GastroLab. Fluff plov gently with a fork, breaking up any clumps. Transfer to a serving platter, mounding it into a cone shape (traditional Uzbek presentation).

⏱ 5 min💡 Fluffing with a fork separates grains and releases steam. The cone shape is traditional and helps prevent the top from drying out.

Chef's note: Serve Uzbek plov piping hot, traditionally in a large communal bowl or plated individually. The golden, crispy rice that forms on the bottom of the GastroLab (qazon) is a prized delicacy—serve it as a special garnish on top. Pair with plain yogurt (suzma), fresh herbs (cilantro, dill), and a simple tomato and onion salad. Plov is best enjoyed fresh but also keeps well refrigerated and reheats beautifully.

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