An Uzbek recipe twist to rice pilaf. Baked rice in the oven mixed with beef, carrots, chickpeas, and raisins. Baking the rice results in perfect fluffy rice every time! The cumin and coriander give the unique flavors you don’t typically expect in rice.
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Though there are many different twists and cultural spins on rice pilaf, it originates from India. Rice pilaf is usually cooked rice in a seasoned broth with added meat or vegetables. I am sharing this baked version of the traditional Uzbek rice. Traditional Uzbek rice is cooked in a wok and has a different method of preparation. This is a quicker and easier method with the results similar to the traditional dish.
Once you try this baked rice pilaf, you’ll never want to cook rice any other way.
TIPS How to make baked rice pilaf-
- Soak the dried chickpeas (garbanzo beans) overnight in water. If you forget, use canned cooked beans instead. If you don’t soak the chickpeas, they will be hard and very unpleasant to eat.
- Cut the beef into small bite-sized pieces.
- Be sure to give the beef a good sear and cook in HOT oil.
- Cut the carrots and onions to desired sizes.
- Rinse rice under cold water until it the water runs clean.
- All ovens are different, rice is cooked when the liquid evaporates and rice is fully cooked.
- Add additional seasonings to the rice, if desired.
Every Slavic home has a plov recipe they love and make all the time. The best plov (rice pilaf) if made in a thick wok over direct heat.
Though this baked version of plov is nothing in comparison to traditional plov, you’ll be oh so surprised how amazing the flavors are in this baked rice pilaf. The beef and carrots with chickpeas, raisins, and seasonings add so many unexpected flavors you’ll love come to love in every bite.
I hope you loved this recipe for Uzbek Baked Rice Pilaf. Don’t forget to share your creations but tagging us on social media. #ValentinasCorner
Try these other rice recipes:
- Chicken Broccoli Rice Casserole– A creamy rice casserole with broccoli, corn, and chicken.
- Easy Chicken Fried Rice Recipe– Simple fried rice recipe. So POPULAR!
- Oven Baked Chicken and Rice– Rice, chicken, and vegetables – dinner made simple and fast.
Baked Rice Pilaf Recipe (Plov)
- 1 lb beef chuck, bite-sized pieces
- 3 Tbsp oil
- 1 tsp salt to season meat, ¼ tsp pepper
- 1 large onion, thin strands
- 2 large carrots, thick julienne slices
- 2 ½ cups long grain white rice ( I used Uncle Ben's)
- ¼ cup dried chickpeas, soaked overnight
- ¼ cup raisins
- 2 garlic cloves, minced
- 1 tsp salt
- ¾ tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp pepper
- 4 cups boiling water
- Soak chickpeas overnight. (Or use canned cooked chickpeas.)
- Preheat oven to 375°F in step 9.
- Cube beef into small, bite-size pieces.
- Cut onion into thin slices and julienne carrots.
- In a large skillet, over high heat, heat oil. Once hot, add the cubed meat to the skillet. Cook about 8 minutes. Mix as needed so the meat doesn’t scorch. About halfway through the cooking, season meat with the 1 tsp salt and ¼ tsp pepper.
- Reduce the heat to medium and add onions. Cook until onions are tender, about 4 minutes. Add the carrots and cook another 5 minutes. Add the minced garlic, mix everything and remove from heat.
- Rinse the rice under cold water until the water runs clean. Spread the rice out in a 9x13 casserole dish.
- Add the raisins and chickpeas. Add all of the ingredients from the skillet and give it a good mix.
- Pour the water into the baking dish. Add the rest of the seasonings (1 tsp salt, ¾ tsp ground coriander, ½ tsp ground cumin, ¼ tsp pepper). Mix everything. Cover baking dish with foil.
- Bake 30 minutes covered. Remove foil, mix pilaf. Bake another 8-10 minutes until water should COMPLETELY evaporate. Remove dish from stovetop, mix well and allow to sit a few minutes to finish cooking.
GETTING TO KNOW YOU: What’s your favorite twist on rice pilaf? I’d love to hear about it in the comments below 🙂