Rice for Uzbek plov: which variety to choose

For Uzbek plov, choose a rice that soaks up the zirvak (the meat and carrot base) and still keeps its grains whole. Devzira from the Fergana Valley is the classic choice for festive plov. Lazer gives light, separate grains and forgives small mistakes. Alanga is softer and takes up more water. Basmati works as a substitute.

Long-grain white rice spilling from a hessian sack, with a sack of mung beans, a bottle of linseed oil and a porcelain tray with a blue rim on a cream cloth.

Which rice is best for plov?

In plov the rice cooks in the zirvak until it has absorbed the liquid, then steams under a lid. It should take up the flavour and still come out whole, each grain separate. Firm long-grain rice does this best. Round-grain rice releases more starch and turns sticky. Even if the pack says the rice is for plov, judge by the grain itself.

The choice also depends on the region. Fergana and Andijan cooks use devzira, Tashkent wedding plov is made with long-grain lazer, and in Khorezm plov is often cooked with the local alanga. In a 2004 taste test of seven rice varieties cooked as plov, consumers in Tashkent, Fergana, Namangan and Andijan liked devzira most.

Devzira, lazer, alanga and chungara: how do they differ?

These are the names you will meet in Uzbek recipes and at markets, with basmati added for comparison.

Rice varieties for plov compared
RiceGrainIn plovSoaking
DevziraLightly milled, dense and hard; reddish or pinkish brown, with a red stripe along the grain. Grown in the Fergana Valley.Absorbs a lot of liquid, swells and stays whole. The classic rice for Fergana, Andijan and festive plov.Rinse 5-6 times, then soak 2-3 hours in warm water
ChungaraWhite devzira from Kyrgyzstan: a matte, cream or yellowish grain, paler than red devzira.Holds its shape the way devzira does.As for devzira
LazerLong, slender, polished white grain.Light, separate grains; forgives small mistakes. Used for Tashkent wedding plov.Rinse until the water runs clear, then soak 15-30 minutes
AlangaLarge, polished white grain. A Khorezm variety.Cooks softer and takes up plenty of water, so measure the liquid carefully. Common in Khorezm plov.15-30 minutes, as for other polished rice
BasmatiLong, thin, polished grain.Springy and separate. A good substitute when devzira is hard to find.Rinse, then soak 15-30 minutes

Sellers in different cities do not always mean the same rice by these names, so look at the grain before you buy.

Should you wash and soak rice for plov?

Yes. Rinse the rice several times until the water runs clear. This washes off the surface starch that makes the grains stick together. Soaking then lets the grain take up water in advance, so it cooks through evenly and is not left hard in the middle.

How long depends on the variety. Devzira needs the longest: 2-3 hours, traditionally in warm water. Polished long-grain rice such as lazer or basmati needs 15-30 minutes. Cooks disagree about the water: some soak rice in warm salted water, others only in cold. Do not stir the rice once it is in the kazan.

Is parboiled rice good for plov?

Parboiled rice is steamed in its husk and only then milled, and rice of any variety can be treated this way. The grain turns firmer and less sticky. It hardly ever falls apart, which makes it easy for beginners.

On the other hand, it takes up less flavour from the zirvak, and the texture comes out springier. The lazer and alanga that SLB LATVIA supplies are polished white rice.

Can basmati replace devzira?

Yes, if devzira is hard to find. Basmati stays springy and separate, which is what plov needs. Rinse it and soak it for 15-30 minutes, much less time than devzira needs.

Basmati grains are delicate and break easily when stirred, so leave the rice alone once it goes into the kazan. Long-grain lazer gives a similar result.

Wholesale rice for plov in the EU

SLB LATVIA supplies restaurants, shops and wholesale buyers across the EU. Our rice for plov is in the rice, legumes and oils section of the catalogue:

For prices, volumes and delivery terms, send us an enquiry. We reply within two working days.

Frequently asked questions

Which rice do Uzbeks use for plov?
It depends on the region. Fergana and Andijan cooks use devzira, and in the Fergana Valley it is the traditional rice for weddings and holidays. Tashkent wedding plov is made with lazer, and in Khorezm plov is often cooked with alanga.
Round-grain or long-grain rice for plov?
Long-grain. Round-grain rice has more starch that passes into the water, so the grains stick together and the plov loses its loose texture.
Why does devzira need such a long soak?
Devzira is only lightly milled, and its grain is dense and hard. Rinse it 5-6 times, then soak it for 2-3 hours in warm water so the grain takes up moisture before it goes into the kazan, where it swells a lot.
How much water does plov rice need?
The rice cooks in the zirvak, so there is no single rule. Recipes give about 1:2 rice to liquid for devzira and about 1:1.5 for other rice. Cook until the liquid is absorbed, then cover the kazan and let the rice steam.
Can you use jasmine rice for plov?
You can, but it is not the best choice. Jasmine grains are soft and fragile, and the bottom layer in the kazan can turn mushy. Basmati and lazer hold their shape better.

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