Uzbek Plov in an Autoclave

Ivan Ivanchuk

Intermediate Level
Plov
5 servings
30 min

Equipment for this dish:

Autoclave "A16 electro" (Universal)

9700 UAH

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Doy-pack RETORT 160x210x41 GREEN 130 microns (for sterilization in autoclave) 50 pcs.

550 UAH

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Autoclave lid twist-off 82 mm (50 pcs)

350 UAH

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Watch the recipe:

Recipe for Uzbek Plov

Uzbek Plov in an autoclave is a culinary find for lovers of Eastern cuisine. Cooking plov with pork or beef, following our recipe, you will get a unique dish that retains the full palette of aromas and flavors of traditional Uzbek plov. Thanks to autoclaving, the plov turns out crumbly and juicy, with a rich aroma of spices and dried apricots. The meat in this recipe becomes very tender, literally melting in your mouth, and the rice absorbs all the juices from the meat and spices, so each spoonful of plov will leave you impressed. The Uzbek plov recipe is a combination of sweet carrots, spicy peppers, and a hint of garlic, all of which together create a harmonious and rich dish.

Not everyone knows how to cook plov, and there are special considerations for cooking it in an autoclave. We reveal all the secrets in the video recipe on the Utexo YouTube channel. By the way, this recipe can be cooked in jars or retort pouches.

Plov can be served as a standalone meal or paired with vegetable salads and fresh greens. It is perfect for a family lunch or dinner with friends. Thanks to autoclaving, plov can be safely stored for a long time, allowing you to prepare it in advance and enjoy the fresh taste of the dish for an extended period, whether you're traveling or outdoors.

Uzbek plov for winter: 5 jars of 0.5 liters each.

Ingredients

Basmati Rice500g
Beef500g
Dried Apricots80g
Onion300g
Carrot300g
Salt / Pepper
Barberry50g
Ground Turmeric1kg
Garlic3 heads
Sunflower Oil150ml
Chili Pepper

Step 1

Prepare the base for the pilaf. Slice the onion into half-rings and the carrot into strips. Pour 150 grams of sunflower oil into the pan and sauté the vegetables.

Step 2

Add garlic to the vegetables in the pan, after crushing it with the side of a knife and chopping it finely.

Step 3

Add spices - barberry (10-15 berries), black and allspice pepper (a few each), ground pepper mix, and salt.

Step 4

Add finely chopped chili pepper to the base. If you want the pilaf to be spicier, leave the seeds, as they add the most heat to the dish.

Step 5

Cut the dried apricots and add them to the pan with the other ingredients, about 50-80 grams. If the dried apricots are hard, it is recommended to soak them in water beforehand.

Step 6

Add the previously cut meat to the vegetables in the pan and fry everything together.

Step 7

Add 15 grams of turmeric to the dish and mix everything well. It is not necessary to cook the meat until fully done.

Step 8

Place the meat and vegetables into jars, filling about one-third of the jar.

Step 9

Add rice to each jar, about 100-120 grams per jar. You can also add a small amount of vegetables and meat on top of the rice.

Step 10

Add a bay leaf and half a head of garlic (you can leave the peel) to each jar.

Step 11

Add water to each jar, using a ratio of 1:2.5.

Step 12

Cover with lids and preserve in an autoclave. Pilaf cooking time:

If the thermometer is in the upper part of the container - 40 minutes, 110 degrees.
If the thermometer is in the lower part of the container - 40 minutes, 120 degrees.

Step 13

Remove the jars of pilaf and enjoy the spicy taste of Uzbek pilaf anytime.

Enjoy Preserving with UTECHO!

A simple recipe for pilaf in an autoclave will become your favorite find for preparing an authentic Uzbek treat, with all its traditional flavors and aromas, in a convenient and quick version thanks to the autoclave.

27.07.2024

Recipe Author

Ivan Ivanchuk

Chef, Master Chef participant, and host of YouTube channels. Or a culinary magician who enchants Chernivtsi and all of Ukraine with his exquisite dishes and charisma. Combining cozy restaurants, an author's menu, and an interesting personality, he creates not just recipes but a real fireworks display of flavors and emotions.