Recipe

Chicken Plov

A cozy, one-pot rice pilaf with tender chicken, sweet carrots, and warm spices for fluffy grains and a (sometimes) coveted golden bottom.

By Matt Campbell

•

4.8

A steaming platter of chicken plov with fluffy rice, golden carrots, and a whole garlic head nestled on top, served on a rustic table with warm natural light

Jump to Recipe

Plov is one of those dishes that feels like it should take a full day, a wise elder, and a massive outdoor cauldron. In real life, you can make a deeply satisfying, weeknight-friendly version in a regular Dutch oven with ingredients you can actually find. The magic is the method: you build a flavorful base (called zirvak) with onions, carrots, chicken, and spices, then you let the rice steam until it turns fluffy and soaks up everything good.

This is the kind of dinner that makes the house smell like you have your life together. Do you? Maybe. Does the plov care? Not even a little.

Plov ingredients measured on a kitchen counter including rice, chicken thighs, carrots, onions, garlic, cumin, and broth in small bowls under soft window light

Why It Works

One pot, layered flavor: you brown the chicken, cook down onions and carrots, then let the rice steam on top so it stays fluffy, not mushy.
Accessible but true-to-spirit: basmati plus cumin, coriander, and a whole garlic head gives you that unmistakable plov vibe without a specialty store run.
Great texture: tender chicken, sweet carrots, and fluffy rice, with an optional golden bottom if you want it.
Leftovers are elite: plov reheats beautifully and somehow tastes even better the next day.

Pairs Well With

Storage Tips

Refrigerate: Cool plov quickly, then store in an airtight container for up to 4 days.

Freeze: Freeze in flat, portioned bags or containers for up to 2 months. Thaw overnight in the fridge for best texture.

Reheat: Add a splash of water or broth and reheat covered in the microwave, stirring once halfway through. On the stove, warm in a skillet over medium-low with a tablespoon or two of water, covered, until hot.

Food safety note: Rice is best cooled and refrigerated within 2 hours (or within 1 hour if your kitchen is very warm).

Common Questions

What is plov, exactly?

Plov is a Central Asian rice pilaf, often associated with Uzbek cooking. It is typically made by cooking meat, onions, and carrots with spices to create a rich base, then steaming rice on top so it absorbs flavor while staying fluffy.

Do I have to use basmati rice?

Basmati is a great, widely available option because it stays separate and fragrant. Long-grain jasmine can work in a pinch, but it is a bit stickier. Avoid short-grain rice here.

Why do you rinse the rice?

Rinsing removes surface starch so the grains cook up more distinct, not gummy. Rinse until the water runs mostly clear.

Can I make plov with beef or lamb instead of chicken?

Yes. Use 1 1/2 to 2 pounds of beef chuck or lamb shoulder cut into chunks. Brown well, then simmer the zirvak longer, usually 45 to 60 minutes, until the meat is tender before adding the rice.

My rice came out undercooked. What do I do?

Poke 5 to 6 holes down to the bottom with a chopstick or handle of a wooden spoon, drizzle in 2 to 4 tablespoons of hot water, cover tightly, and steam on low for another 8 to 12 minutes.

My rice is mushy. What happened?

Usually too much liquid, a loose measurement, or too much stirring. Once the rice goes in, keep it on top and avoid mixing until the very end. Next time, make sure the rice is well-drained after soaking, keep the simmer gentle, and use the liquid level cue in the recipe (broth should come just to the top of the rice, not hovering above it).

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy pot or Dutch oven with a tight-fitting lid (5 to 7 quart)
Fine-mesh strainer (for rinsing rice)
Cutting board and sharp knife
Wooden spoon
Measuring cups and spoons

The first time I made plov, I treated it like regular rice and tried to babysit it. Big mistake. Plov wants you to commit to the layers and then back away slowly. Once I stopped stirring and trusted the steam, it clicked. Now it is one of my favorite “feed people without panicking” meals. You get that huge, celebratory pile of rice energy, but in a Tuesday-night timeline.

Chicken Plov

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Servings 6

Ingredients

2 cups basmati rice
1 3/4 to 2 pounds boneless, skinless chicken thighs
2 1/2 teaspoons kosher salt, divided (plus more to taste)
1 teaspoon black pepper
3 tablespoons neutral oil (avocado, canola, grapeseed)
2 large yellow onions, thinly sliced
5 to 6 medium carrots, cut into matchsticks or thin batons (about 5 cups)
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon sweet paprika
1/4 to 1/2 teaspoon cayenne, optional
2 1/2 to 3 cups low-sodium chicken broth, hot (start with 2 1/2 cups and add only if needed)
1 whole head of garlic
1 teaspoon whole cumin seeds or coriander seeds, optional but great
2 bay leaves (optional)
1/3 cup raisins or barberries, optional (for a sweet-tart pop)
Fresh dill or cilantro, for serving (optional)

Basmati rice being rinsed in a fine mesh strainer over a bowl in a bright home kitchen sink

Instructions

Rinse and soak the rice. Rinse basmati rice in a fine-mesh strainer until the water runs mostly clear. Soak in cold water for 15 minutes, then drain well (really well, give it a minute in the strainer).
Season the chicken. Pat chicken thighs dry. Season with 2 teaspoons kosher salt and the black pepper.
Brown the chicken. Heat oil in a large Dutch oven over medium-high. Add chicken in a single layer (work in batches if needed). Cook until deeply golden, 4 to 5 minutes per side. Transfer to a plate.
Build the zirvak. Lower heat to medium. Add onions and a pinch of salt. Cook, stirring, until softened and lightly golden, 8 to 10 minutes. Add carrots and cook until they start to soften, 6 to 8 minutes.
Bloom the spices. Stir in ground cumin, coriander, paprika, optional cayenne, and optional whole seeds. Cook 30 seconds until fragrant. (This is a simplified, true-to-spirit spice profile. Plov can be more whole-spice heavy depending on the cook and region.)
Simmer the base. Pour in 2 1/2 cups hot broth, scraping up any browned bits. Stir in the remaining 1/2 teaspoon salt (more or less depending on how salty your broth is). Add bay leaves if using. Nestle chicken (and any juices) back into the pot. Bring to a gentle simmer, then cover and cook on low for 15 minutes. You want a quiet, steady bubble, not a rolling boil.
Add the garlic head. Slice just the very top off the garlic head to expose the cloves. Nestle it cut-side up into the broth.
Layer the rice (do not stir). Spread drained rice evenly over the top. Do not stir. If using raisins or barberries, sprinkle them over the rice.
Check the liquid level (your anti-mush insurance). The broth should come right up to the top of the rice or sit just barely below it. If liquid is visibly above the rice, spoon a little out. If it looks dry around the edges, drizzle in a bit more hot broth (up to 1/2 cup) around the perimeter.
Steam to finish. Increase heat to medium until you see bubbling at the edges and a little steam venting through the rice, 2 to 3 minutes. Reduce heat to low, cover tightly, and cook for 18 to 20 minutes.
Check doneness, then rest. Quickly taste a few grains from the center. If they are still firm, poke 5 to 6 holes down to the bottom, drizzle in 2 to 4 tablespoons hot water or broth, cover, and steam on low for another 8 to 12 minutes. When the rice is tender, turn off heat and let rest covered for 10 minutes. Remove bay leaves. Lift out the garlic head to a plate.
Fluff and fold. Fluff the rice gently with a fork. Break or slice the chicken into bite-size pieces, then fold chicken and carrots through. Squeeze a few softened garlic cloves into the rice if you want maximum payoff.
Serve (crisp-bottom optional). Pile onto a platter or serve straight from the pot. Top with herbs if using. If you want a more reliable golden bottom, after fluffing you can press the rice back into an even layer and cook uncovered on medium-low for 3 to 5 minutes, listening for a gentle sizzle. This is excellent with something crisp and fresh on the side, like cucumbers and tomatoes with a little vinegar and salt.