Baked Rice Pilaf (Plov)

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.

Baked rice pilaf (plov) in a casserole dish with a spoon next to it.

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.

 Delicious rice pilaf recipe with chickpeas, meat, and carrots. A great dinner recipe.

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.

 Sauté meat, vegetables, combine all into one skillet.

Chickpeas soaking in a cup of water.


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.

Final stages of the oven baked plov.

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:

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5 from 1 vote

Baked Rice Pilaf Recipe (Plov)

Baked rice pilaf recipe (PLOV). Baked rice mixed with beef, carrots, chickpeas, and raisins. A one-pan meal you'll love.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dinner
Cuisine: American, Russian
Keyword: rice pilaf
Servings: 8 servings
Calories: 394kcal
Author: Valentina's Corner


  • 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. 
  • Enjoy!
Nutrition Facts
Baked Rice Pilaf Recipe (Plov)
Amount Per Serving
Calories 394 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Cholesterol 39mg13%
Sodium 649mg28%
Potassium 375mg11%
Carbohydrates 54g18%
Fiber 2g8%
Sugar 1g1%
Protein 15g30%
Vitamin A 2555IU51%
Vitamin C 2.7mg3%
Calcium 43mg4%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

GETTING TO KNOW YOU: What’s your favorite twist on rice pilaf? I’d love to hear about it in the comments below 🙂

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Show 32 Comments
  • Natalie 11/06/2017, 1:20 pm Link Reply

    Can I use banned chickpeas? If yes do I put them in later so as not to overcook them or they’ll be fine?

    • admin 11/07/2017, 2:03 am Link Reply

      Hi there, Natalie. You definitely can use canned chickpeas. You can just add them at the indicated time, they should be okay. Enjoy. Hope you love the dish.

  • Olga 02/08/2017, 8:20 pm Link Reply

    cause I used jasmine rice last time and use a clear dish and i had some issues. Either not enough water or something, I cannot remember anymore. But I want to give this dish another try.

    • admin 02/08/2017, 11:50 pm Link Reply

      That’s a bummer, I’m sorry?. Try with regular rice.

  • Olga 02/08/2017, 8:13 pm Link Reply

    Would Jasmine rice work for this recipe? same amount you mentioned and same amount of water?

    • admin 02/08/2017, 11:47 pm Link Reply

      Hi Olga,
      Jasmine rice is a little different and these measurements will not work. However, without further testing, I am not sure the exact amounts. Sorry, I know that wasn’t very helpful.

  • Oksana 05/19/2016, 6:32 pm Link Reply

    My mom in law makes it this way too but she’s from zakarpatya 😉 love it , it’s so simple! I always make it as well.. But my husband got a Kazan.. Just needs to build the thing to put it on, but from then on, he can make the plov ??

    • admin 05/19/2016, 11:11 pm Link Reply

      Oh how nice!. Yes, Kazan is the absolute best way to enjoy plov!! Hubby makes plov = he’s a keeper. ?…

  • Tanya 04/25/2016, 10:41 pm Link Reply

    Hi Valentina!!Wanted to thank you for the recipe.I shared it with my Italian coworker and she loves it too!!

    • admin 04/26/2016, 7:19 am Link Reply

      Hi Tanya. So glad you approved!. Thank you so much for sharing our recipe☺, feel so special?…

  • Tonya 03/19/2016, 12:52 am Link Reply

    Delicious, I made this tonight. But added more garlic and it was so delicious. I’ve made different recipes before and always seem to overcook the rice. And baking it has solved that problem for me :). Thank you for the wonderful recipe.

    • admin 03/19/2016, 3:26 pm Link Reply

      Thank you Tonya!!!! I must say, I was just like you, it never came out just right. Baking makes it so much easier :), and anything easier = keeper?..

  • Tanya 01/03/2016, 3:40 pm Link Reply

    Hi Valentina! I was wondering if this can be baked in a glass 9×13 pyrex dish?

    • admin 01/05/2016, 12:17 am Link Reply

      Yes Tanya, you definitely can. It will most likely cook a little faster and you may need to mix the rice a few times toward the end of the baking so the sides don’t burn. Enjoy! 🙂

  • Ziz'ka 09/28/2015, 2:02 pm Link Reply

    I and my husband are dreaming to make a traditional Uzbek plov. We will try it I hope this Saturday and we will keep you up to date how it turned out.

    • admin 09/28/2015, 5:07 pm Link Reply

      This is definitely not traditional cause its baked but it’s very close and a ton easier..:) Can’t wait to hear what your thoughts are..:)

  • Svetlana 08/12/2015, 3:48 pm Link Reply

    Wow this dish came out really good 🙂 thank you for sharing except I did not add check peas or raisins i had dried cranberries so that’s what I added and it was good thank you dear !:)

    • admin 08/13/2015, 2:29 pm Link Reply

      Svetlanka, Yaay. So happy to hear:)..

  • lily 08/09/2015, 8:53 pm Link Reply

    hi, i left a question about your canned vegetable salad but i didn’t get a response. so i was wondering if you had that recipe in russian? & is cooking that salad before canning a must? also if you have canned bread & buttered sliced pickles recipe? i was looking for this recipe everywhere & american blogs aren’t clear enough on how to make them.

    • admin 08/09/2015, 11:19 pm Link Reply

      SOO so sorry, responded there:)…

  • Abigail Anne 08/06/2015, 11:29 pm Link Reply

    I cannnnot wait to try this!!!!!. Few question, can I omit the chick peas? What if I use chicken and different seasonings? Don’t have cumin or coriander?. THANK U..

    • admin 08/09/2015, 7:42 pm Link Reply

      Abigail, adding chick peas is optional. Yes, chicken breast or thighs may be used, any seasoning will work :). We didn’t use cumin or coriander growing up so I know the feeling:-)… Give them a try though, especially coriander, it’s rather yummy:)..

  • Olga 08/06/2015, 6:21 pm Link Reply

    Yammers! !!! Was approved by the whole family lol and i had a request to make it again 🙂 love it! It’s just super easy and fast to make ( specially with a toddler running around and a newborn ). I was never too good at making plov 🙁 it always turned out just not the way I liked (though my family will eat and say it was I trained them well 🙂 …now I’m a pro 🙂
    Thanks a lot Valia!
    Blessings to you and your family 🙂

    • admin 08/06/2015, 11:22 pm Link Reply

      You HAVE trained them well mamma:). Bravo!. Sounds like you have your hands full. Enjoy this stage, they grow so quickly.. :/
      Oh I’m so so glad to hear it turned out good for you, ya put a rather large smile on me face!!:-)

  • Sofia 07/29/2015, 11:59 pm Link Reply

    Must admit, definitely a new way of making plov. I cannot wait to try it though cause mine is always either too mushhy or undercooked.. :(.. Did u ever have it with lamb? I hear its really good? Thank for the recipes:-) I really like how international ur recipes are.

    • admin 07/30/2015, 6:10 pm Link Reply

      Sofia. Thanks for the comment 8) You’re too kind. MIL does it with lamb. I’m just not a huge fan of lamb so prefer beef or even pork:)..

  • I love Uzbek plov. We have some people in our church from there, and when they make their plov outside on the fire in big kazan for church gatherings, I can never get enough of it. I want to get kazan for my self. Do they sell them in US? I saw something similar in Cabela’s store, not sure if it’s the same thing.

    • admin 07/30/2015, 6:08 pm Link Reply

      Hi Valya, I am not sure if it can be purchased anywhere here. Food truly is amazing in one and especially over a fire outdoors. Mmm makes me want a huge bowl right now!!:)

    • Ziz'ka 09/28/2015, 1:52 pm Link Reply

      Yes, they do sell them in russian stores like one we have here in Philadelphia, PA

      • admin 09/28/2015, 5:06 pm Link

        No way?. Really?. U have been wanting one for the longest time. We will be taking our kids in the fall to Sights and Sound Theatre so I may just e-mail u for an address to these Russian stores:)..

    • Ziz'ka 09/28/2015, 1:53 pm Link Reply

      what on fire??? Since we have a fire pit and a tri stand with a Kazan, I need to try it.. thanks for a great idea…

      • admin 09/28/2015, 5:04 pm Link

        Oh it’s out of this works good in a kazak over fire. 🙂 The recipe would be different than this but ye pretty much I wish I was coming over for dinner;)..

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