Plov

Name: Plov
Total time: 90 min
Yield: 6 log
Cuisine: Azerbaijani
Ingredients: Basmati chawal 3 cups; dho kar namkeen paani mein 30 minute bhigoye hue; Lamb 700 g; boneless; cubes mein kata hua; Chestnuts 1 cup (chheele hue); Khushk khubani 1/2 cup; guthli nikali hui; Khushk khatte aloo bukhare 1 cup; guthli nikale hue; Guthli nikali hui khajoor 1/2 cup; Sunehri kishmish 1/2 cup; Makhan 4 tbsp; Piyaz 1 medium; aadhe gol tukdon mein kata hua; Zafran 1/3 tsp pise hue reshe; 3 tbsp garam paani mein ghola hua (Namak 1 tbsp bhigone ke liye + 2 tbsp ubalne ke liye + 1/2 tsp seasoning ke liye); Pisi hui kali mirch zaiqe ke mutabiq

90 minute · 6 log · Duniya Ke Khane · Azerbaijan

Shaya hua 4 November 2026

Sunehre Azerbaijani Plov ki bari thali, zafran wale chawal, naram lamb, chestnuts, khushk khubani aur kishmish, tazi jari-bootiyon se sajayi hui

Plov Azerbaijan ki qomi dish hai — zafran se sunehre basmati chawal, naram lamb, chestnuts aur khushk mewon ki tehain, ek hi bartan mein halki aanch par tab tak bhaap mein pakaye jate hain jab tak dane alag alag aur phoole hue na ho jayein. Chawal aur lamb-mewon ki bharai alag alag pakayi jati hai, phir teh dar teh jama kar ke saath bhaap mein pakayi jati hai, aur dish bari thali mein achaar, salad ya tazi jari-bootiyon ke saath serve hoti hai. Yeh Azerbaijan mein shadiyon, Novruz aur har jashn ka markaz hai, jahan toastmaster pilaf ka elaan karta hai aur use music ke saath mez tak laya jata hai.

Open the interactive recipe — switch language, watch the video, save it

Recipe Ki Video

Recipe ki video dekhein

Is recipe ko rate karne wale pehle shakhs banein — Is recipe ko rate karein

Ajza

Basmati chawal 3 cups
dho kar namkeen paani mein 30 minute bhigoye hue
Lamb 700 g
boneless
cubes mein kata hua
Chestnuts 1 cup (chheele hue)
Khushk khubani 1/2 cup
guthli nikali hui
Khushk khatte aloo bukhare 1 cup
guthli nikale hue
Guthli nikali hui khajoor 1/2 cup
Sunehri kishmish 1/2 cup
Makhan 4 tbsp
Piyaz 1 medium
aadhe gol tukdon mein kata hua
Zafran 1/3 tsp pise hue reshe
3 tbsp garam paani mein ghola hua (Namak 1 tbsp bhigone ke liye + 2 tbsp ubalne ke liye + 1/2 tsp seasoning ke liye)
Pisi hui kali mirch zaiqe ke mutabiq

Nutrition (approx. per serving)

922 calories · Protein 28.7 g · Fat 31.6 g · Saturated fat 14.8 g · Carbs 131.4 g · Sugar 35.5 g · Fiber 6.9 g · Sodium 730 mg

Banane Ka Tareeqa

3 cups basmati chawal tab tak dhoyein jab tak paani saaf na ho jaye, phir 1 tbsp namak wale neem garam paani mein 30 minute bhigoyein.
Karahi mein 2 tbsp makhan garam karein; 1 cup chheele hue chestnuts 3 minute talein, 1/2 cup khushk khubani, 1 cup khatte aloo bukhare aur 1/2 cup khajoor daal kar 3 minute aur talein, phir 1/2 cup sunehri kishmish daal kar 1 minute talein. Aanch se utaar lein.
2 tbsp namak ke saath 10 cups paani ubalein; chhaana hua chawal thoda thoda karke daalein aur 7-10 minute ubalein jab tak dane upar na aa jayein aur bas pakne hi wale hon; chhaan lein.
Bartan mein 1 tbsp makhan pighlayein; 700 g lamb tale mein ek teh mein phailayein, 1/2 tsp namak aur kali mirch daalein; upar 1 kata hua piyaz phailayein; bina dhake, bina hilaye 3 minute halki aanch par pakayein. (Agar lamb istemal kar rahe hain, to pehle use 5 minute ubalein, jhaag utaarein aur chhaan lein.)
Piyaz ke upar aadha chawal phailayein, upar khushk mewe aur chestnuts sajayein, phir baqi chawal ko pyramid ki tarah dher karein; upar 1 tbsp pighla hua makhan daalein.
Bhaap rokne ke liye bartan ko saaf towel aur dhakkan se dhakein; halki aanch par 30 minute pakayein.
Dhakkan kholein aur 3 tbsp garam paani mein ghola hua 1/3 tsp zafran chawal par chhidkein; phir se dhakein aur 30 minute aur halki aanch par pakayein jab tak chawal phoola hua aur alag alag na ho jaye aur gosht sunehra na ho jaye.
Bari thali mein serve karein, chawal, mewe aur lamb saath saath nikaalein, achaar, salad ya tazi jari-bootiyon ke saath.

Chef ki tip

Ubalne wale step mein chawal zyada na pakayein — chhaante waqt woh bas paka hi hona chahiye, kyunke woh bartan mein bhaap mein poora pakta hai. Dhakkan ke neeche rakha towel bhaap sokh leta hai, jis se dane chipchipe hone ke bajaye alag alag aur phoole hue rehte hain.

Serve Karna

Plov ko bari thali mein serve karein, sunehre chawal ko uncha dher karein aur upar lamb, chestnuts aur khushk mewe daalein. Bagal mein achaar, saada salad aur tazi jari-bootiyan mez par rakhein, aur sab ko apne aap lene dein. Kisi jashn mein Plov hi markaz hota hai, is liye use sab se aakhir mein mez par layein aur is ka ek lamha banayein.

Store Aur Dobara Garam Karna

Bacha hua Plov band dabbe mein fridge mein rakhein aur 3 din mein khayein. Thoda paani chhidak kar dhake hue bartan mein halki aanch par, ya microwave mein, bhaap nikalne tak halke se garam karein. Plov ko freeze na karein — chawal sookh jate hain aur khushk mewe chamde jaise ho jate hain.

Ajza Ke Notes

Chawal ko poore 30 minute bhigoyein aur use tab tak hi ubalein jab tak dane upar na aa jayein aur bas pakne hi wale hon. Ubalte paani mein poori tarah paka hua chawal lambi bhaap mein goonda ban jata hai.
Asli zafran ke reshe istemal karein, unhein pees kar garam paani mein gholein. Haldi sunehra rang to deti hai, par zafran ki khushboo nahi, aur zafran ke baghair Plov, Plov nahi hota.
Chestnuts ko bartan se nikaalte hi garam garam chheelein — tab chhilke aasani se utar jate hain, aur thande hone par woh ziddi ho jate hain. Taze chestnuts na milein to chheele hue frozen chestnuts bhi achhe chalte hain.
Bhaap ke poore waqt dhakkan ke neeche towel rakhein aur aanch halki rakhein. Towel bhaap sokh leta hai taake woh chawal par wapas na tapke, aur halki aanch se lamb tale ko jalaye baghair pak jata hai.

Variations

Shah Plov: bartan ko lavash bread se line karein, us mein chawal aur lamb-mewon ki bharai ki tehain jamayein, upar se lavash mod kar dhakein aur kurkura hone tak bake karein. Lavash sunehra, kurkura taaj ban jata hai jise mez par kaat kar khola jata hai.
Toyuq Plov (chicken plov): lamb ki jagah utne hi wazan ke chicken ke tukde lein. Chicken ko pehle ubalne ki zaroorat nahi — use bartan mein usi tarah tehon mein jamayein aur hamesha ki tarah bhaap mein pakayein.
Qazmaq crust: tehain jamane se pehle, makhan lage bartan ke tale par aate ki patli teh ya lavash ka ek gol phailayein. Woh sunehri kurkuri teh ban jati hai jo chawal ke saath tukdon mein serve hoti hai — yeh classic jashn wala touch hai.

Aam Ghaltiyan

Chawal ko poori tarah ubalna. Chhaante waqt woh bas paka hi hona chahiye, kyunke woh bhaap mein ek ghanta aur pakta hai — poori tarah paka chawal goonda ban jata hai.
Plov ke bhaap mein pakte waqt tehon ko hilana. Hilane se chawal ke dane toot jate hain aur lamb ki charbi chawal mein phail jati hai; serve karne tak tehon ko bina chhede rehne dein.
Dhakkan ke neeche towel na rakhna. Is ke baghair dhakkan par bhaap jam kar chawal par wapas tapakti hai, jis se upar wali teh geeli aur chipchipi ho jati hai.
Kishmish ko ek minute se zyada talna. Garam makhan mein kishmish jaldi jal jati hai aur sakht aur karwi ho jati hai — use sab se aakhir mein daalein, sirf ek minute talein aur karahi aanch se utaar lein.

Aksar Puche Jane Wale Sawal

Kya main Plov pehle se bana sakta hoon?

Ji haan. Plov ko poori tarah pakayein, thanda karein aur band dabbe mein fridge mein 3 din tak rakhein. Thoda paani chhidak kar dhake hue bartan mein halki aanch par bhaap nikalne tak halke se garam karein. Sab se phoole hue chawal ke liye usi din banayein, par yeh dobara garam karne par bhi achha rehta hai.

Kya main lamb ki jagah chicken istemal kar sakta hoon?

Ji haan — yeh Toyuq Plov hai, jo Azerbaijan mein sab se aam versions mein se ek hai. Utne hi wazan ke chicken ke tukde lein aur 5 minute pehle ubalne wala step chhod dein, kyunke chicken lamb se tez pakta hai. Tehain jamayein aur bilkul usi tarah bhaap mein pakayein.

Khushk khatte aloo bukhare kya hain, aur in ki jagah kya istemal kar sakta hoon?

Khushk khatte aloo bukhare khatte khushk aloo bukhare (aloo bukhara) hain, jo Azerbaijani Plov mein classic khatta zaiqa dete hain. Agar yeh na milein to utni hi miqdar mein khushk cranberries lein, ya lemon juice ki kuch boondon ke saath extra prunes lein.

Mera Plov chawal phoola hua hone ke bajaye chipchipa kyun hai?

Chipchipa chawal aam tor par is liye hota hai kyunke chawal ubalne wale step mein zyada pak gaya, dhakkan ke neeche towel nahi tha, ya bhaap mein pakte waqt tehon ko hilaya gaya. Chawal ko bas pakne par chhaanein, dhakkan ke neeche towel rakhein, aur serve karne tak na hilayein.

More Duniya Ke Khane recipes · More Azerbaijan recipes · All recipes · Cooking FAQs · Trending Recipes

Share this recipe: ·