I found a recipe for a Fergana-style plov, one of the main versions of Uzbek plov: https://zen.yandex.ru/media/savedaru/uzbekskii-plov-poferganski-vkus-i-aromat-bespodobn-5f93ccc1a81c50318e584c8c . The description asks for devsira, a type of Uzbek rice. Not having that I wonder which other types of rice I can use instead. Any hints? 
You can't replace devzira—it's unique. That said, I've seen people use anything from Arborio to Kokuho and results were quite good. Of course it tastes different, and it's much harder to cook it without getting rice sticky, but with some trial and error it's possible. The authentic plov taste is dpominated by the taste of lamb, carrots, and zeera (cumin). Rice contributes more to the texture than the taste. If you can't find Uzbek zeera, buy Iranian variety it's pretty close. Moroccan and Indian has very different taste. 