Uzbek Plov in an Autoclave

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.

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.