Description
This Beef Plov (Beef Rice Pilaf) recipe is a hearty, flavorful dish that combines tender beef with seasoned rice, vegetables, and aromatic spices. A traditional Uzbek dish with a Ukrainian twist, it’s made in a single pot for an easy and delicious family meal. Perfect for meal prep, leftovers are even better when crisped in a skillet. Try it with pickles for a unique, irresistible pairing!
Ingredients
For the Beef Rice Pilaf:
1 1/2 lbs beef chuck, beef sirloin, or beef stew meat (trimmed and cut into 1/2″ to 3/4″ pieces)
1/3 cup canola oil (or extra light olive oil)
2 medium onions, finely chopped
3 medium carrots, cut into matchsticks or grated
1 tsp salt (for the meat and veggies)
1 1/2 tsp salt (for the rice)
1/2 tsp freshly ground black pepper
1 tsp paprika
1 tsp cumin
3-4 bay leaves
1 3/4 cups hot water (for braising the meat)
3 cups long grain rice (Basmati or Jasmine rice work great)
4 cups hot water (for cooking the rice)
1 whole head of garlic
1 tsp ground coriander
Instructions
Prepare the Beef:
Trim excess fat and sinews (chewy bits) from the beef and chop it into 1/2″ to 3/4″ pieces. Pat the meat dry with paper towels.
Sear the Beef:
Preheat a Dutch oven (or a heavy-bottomed large pot) over high heat. Add the canola oil and heat it until hot.
Add the beef and sauté uncovered for 7 minutes, stirring occasionally to prevent scorching. You want the beef to be browned on all sides.
Tip: Make sure the pot is hot before adding the beef to ensure it sears rather than releasing juices and becoming dry.
Cook the Vegetables:
Reduce the heat to medium. Add the chopped onions and cook until softened (about 5 minutes).
Stir in the sliced carrots, 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, 1 tsp cumin, and 3-4 bay leaves. Cook for another 5 minutes until the carrots begin to soften.
Braise the Meat:
Add 1 3/4 cups hot water to the pot. Stir to combine and then cover the pot. Simmer on medium-low heat for 45 minutes or until the meat is tender.
Prepare the Rice:
Meanwhile, rinse the rice in cold water until the water runs clear. Drain the rice and set aside.
Tip: Rinsing removes excess starch, which prevents the rice from becoming too sticky.
Cook the Rice:
Spread the rinsed rice over the braised beef mixture. Add 4 cups hot water over the rice. Sprinkle the rice with 1 1/2 tsp salt (do not stir). Bring the pot to a boil, then reduce the heat to low.
Let the rice cook uncovered until most of the water is absorbed (about 10 minutes).
Add Garlic and Coriander:
Cut off the base of the whole garlic head to expose the cloves. Place the garlic (cut side down) in the center of the rice.
Sprinkle the top of the rice with 1 tsp ground coriander.
Steam the Rice:
Poke 7-10 holes through the rice to allow steam to escape. Cover the pot and cook on low heat for another 15 minutes until the rice is cooked through and tender.
Finish and Serve:
Remove the garlic head and bay leaves from the rice. Gently stir everything to combine.
Serve your Beef Plov hot, paired with pickles if desired for an authentic touch.
Notes
Use a heavy-bottomed pot like a Dutch oven to ensure even cooking and avoid burning.
Don’t stir the rice once it’s in the pot, as this can result in clumpy rice. Let it cook undisturbed for the best texture.
For extra flavor, add a pinch of saffron to the rice for color and fragrance.
To speed up the process, you can use a pressure cooker for the first braising step (meat and vegetables).
Make Ahead & Storage:
Leftovers: Beef Plov keeps well in the fridge for up to 4 days. To reheat, simply warm it in a skillet or in the microwave.
Freezing: You can freeze Beef Plov in an airtight container for up to 3 months. Let it thaw overnight in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
