Which kinds of rice can replace Uzbek devsira?

Surely this will make your Plov unauthentic, but in practice any medium-grained rice will be an acceptable substitute. If you find the correct spices (or close enough; cumin gives most of the flavour anyway), and some nice fat lamb, you should be able to make a delicious dish.

Even if the article on TripAdvisor mentions fermented and aged rice, this is a rarity; in most cases ordinary non-aged rice is used.

The comments under the Yandex recipe reveal an interesting fact: devzira sold in Moscow is significantly cheaper than other varieties. Most likely what was used is not an authentic devzira, but just an unpolished rice.

So don't bother with it.