If you have yet to experience the comforting, rich flavors of a traditional Beef Plov (Beef Rice Pilaf) Recipe, you are in for a real treat. This hearty dish marries tender chunks of beef with vibrant spices, sweet carrots, and fluffy long-grain rice, delivering a feast that speaks to both the soul and the senses. Perfect for sharing at a family dinner or impressing guests with something a little different, this recipe is a fantastic way to explore a timeless culinary classic that’s both straightforward and deeply satisfying.
Ingredients You’ll Need
Gathering your ingredients for this Beef Plov (Beef Rice Pilaf) Recipe is simple but crucial to capturing the authentic taste and texture. Each item plays a key role—from the juicy, tender beef to the fragrant spices and the perfectly cooked rice—all blending together to create a spectacular meal.
- Beef chuck (1 1/2 lbs): Choose a good-quality beef chuck or sirloin that will become tender and flavorful after slow cooking.
- Canola oil (1/3 cup): Use canola or light olive oil to get a nice sear on the beef without overpowering other flavors.
- Onions (2 medium, finely chopped): They add natural sweetness and a soft texture to the base of the dish.
- Carrots (3 medium, matchsticks or grated): Provide sweetness and vibrant color for beautiful visual appeal.
- Salt (1 tsp for meat/veggies, 1 1/2 tsp for rice): Enhances all flavors without overwhelming the dish.
- Freshly ground black pepper (1/2 tsp): Adds subtle warmth and depth.
- Paprika (1 tsp): Brings smoky undertones and color.
- Cumin (1 tsp): Offers earthy, aromatic notes quintessential to plov.
- Bay leaves (3-4): Infuse the dish with a mild herbal fragrance.
- Hot water for braising (1 3/4 cups): Helps tenderize the beef and blend the flavors.
- Long grain rice (3 cups): Basmati or jasmine rice works best for fluffy, separated grains.
- Hot water for rice (4 cups): Required to properly cook the rice atop the meat.
- Ground coriander (1 tsp): Sprinkled on top to add citrusy brightness.
- Head of garlic (1 whole): Roasted whole to infuse the pilaf with subtle, sweet garlic aroma.
How to Make Beef Plov (Beef Rice Pilaf) Recipe
Step 1: Preparing the Beef
Start by trimming any excess fat and sinews from your beef chuck to ensure every bite is tender and juicy, never chewy. Aim for uniform pieces around 1/2 to 3/4 inch to allow even cooking. Pat the meat dry with paper towels to help it brown beautifully rather than steam.
Step 2: Searing the Meat
Heat your dutch oven or heavy-bottomed pot over high heat first—that’s the secret to a perfect sear. When the pot is screaming hot, add the canola oil, then your beef. Saute uncovered for about seven minutes, stirring frequently to avoid any sticking or burning. The goal here is to develop a deep, golden crust that locks in all those meaty juices.
Step 3: Building the Veggie Base
Lower the heat to medium and toss in the finely chopped onions. Cook until softened and translucent—about five minutes. Then add the carrots, salt, pepper, paprika, cumin, and bay leaves. Continue cooking for another five minutes until the carrots tender up, releasing their natural sweetness that balances the savory beef.
Step 4: Braising the Meat
Pour in the hot water, cover the pot, and let everything simmer gently over medium-low heat for 45 minutes. This slow braise will transform the beef into melt-in-your-mouth goodness while allowing the spices to infuse deeply throughout the dish.
Step 5: Preparing the Rice
While the meat braises, rinse your rice under cold water until it runs clear. This critical step removes excess starch, assuring that your rice will be fluffy and not sticky. Drain well and set aside for the next step.
Step 6: Cooking the Rice Over the Meat
After the beef is tender, spread the rinsed rice evenly over the meat and vegetables. Add the four cups of hot water and sprinkle salt on top—remember not to stir now. Bring it to a boil, then lower the heat to let it cook uncovered for 10 minutes, allowing most of the water to absorb into the rice.
Step 7: Adding Garlic and Coriander
Trim the base off your whole garlic head so the cloves are exposed. Nestle it cut-side down into the center of the rice mound. Sprinkle ground coriander over the top for a gentle citrus aroma that brightens the dish.
Step 8: Final Cooking and Finishing Touches
Poke several holes through the rice to allow steam to vent and reduce the heat to low. Cover and cook for an additional 15 minutes until the rice is fully tender. At this point, carefully remove the garlic head and bay leaves, then gently fluff and mix everything together to combine the flavors and textures perfectly.
How to Serve Beef Plov (Beef Rice Pilaf) Recipe
Garnishes
This dish shines on its own, but thoughtfully chosen garnishes can elevate the experience. A sprinkle of freshly chopped parsley or cilantro adds a fresh herbal note that contrasts beautifully with the rich spiced beef. Serve with lemon wedges for guests to squeeze over, introducing a bright acidity that balances the warmth of the spices.
Side Dishes
Beef Plov pairs wonderfully with cool, crisp salads like a simple tomato and cucumber salad dressed with lemon juice and olive oil. Pickled vegetables also offer a tangy crunch that cuts through the comforting richness of the pilaf. For a heartier meal, plain roasted vegetables or steamed greens can round out the plate deliciously.
Creative Ways to Present
For a stunning centerpiece, serve your Beef Plov directly in the dutch oven or a beautiful large serving bowl allowing your guests to admire the vibrant colors and aromas. Alternatively, mold the rice with a bowl or small pot, then gently invert onto a platter for an eye-catching dome before surrounding it with the tender chunks of beef and roasted garlic.
Make Ahead and Storage
Storing Leftovers
Beef Plov tastes even better the next day once the flavors have had time to deepen. Store leftovers in an airtight container in the refrigerator for up to four days. Keep the rice and beef together to maintain the perfect moisture balance.
Freezing
This Beef Plov (Beef Rice Pilaf) Recipe freezes beautifully. Portion it into freezer-safe containers or bags, removing excess air to avoid freezer burn. It will keep well for up to three months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
To reheat, sprinkle a few tablespoons of water over the rice to help retain moisture. Warm gently on the stovetop over low heat or in the microwave, covering the dish loosely to trap steam. Stir occasionally to prevent sticking, and your dish will be just as delightful as freshly made.
FAQs
Can I use a different type of beef for this recipe?
Absolutely! While beef chuck or sirloin is ideal due to their tenderness when slow-cooked, you can also use stew meat. Just be sure to cut it into uniform pieces for even cooking and trim any excess fat or sinew.
Do I have to use the whole head of garlic?
Yes, the whole head of garlic roasted inside the rice infuses a subtle, sweet garlic flavor that permeates the pilaf without becoming overpowering. Just make sure to remove it before serving.
What if I don’t have Basmati or Jasmine rice?
Long grain rice varieties work best because they cook up fluffy and separate. If you only have short grain rice, the dish may be stickier, but it will still taste delicious.
Can I make this recipe vegetarian?
To make a vegetarian version, substitute beef with hearty vegetables like mushrooms and add vegetable broth instead of water for braising. Adjust the spices to your taste, and it will still be wonderfully flavorful.
Is it necessary to poke holes in the rice during the last step?
Yes, poking holes allows steam to escape evenly, preventing the rice from becoming soggy or clumpy. It also helps achieve that perfectly cooked texture essential to a great plov.
Final Thoughts
This Beef Plov (Beef Rice Pilaf) Recipe has quickly become one of my absolute favorites to make and share. Its harmonious blend of tender beef, aromatic spices, and fluffy rice is truly heartwarming food at its best. I can’t wait for you to try it and make it a regular part of your own kitchen adventures—once you do, I’m sure it will hold a special place at your table for years to come.
Print
Beef Plov (Beef Rice Pilaf) Recipe
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 10-12 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Central Asian
Description
Beef Plov, also known as Beef Rice Pilaf, is a hearty and aromatic dish featuring tender browned beef simmered with onions, carrots, and a blend of spices, layered with fragrant long-grain rice and slow-cooked to perfection. This traditional pilaf combines the deep flavors of paprika, cumin, and coriander with a whole garlic head steamed in the center, creating a comforting, one-pot meal perfect for family gatherings or special occasions.
Ingredients
Meat and Vegetables
- 1 1/2 lbs Beef chuck (beef sirloin or good quality beef stew meat), trimmed and chopped into 1/2″ to 3/4″ pieces
- 2 medium onions, finely chopped
- 3 medium carrots, cut into matchsticks or grated
Spices and Seasonings
- 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 tsp ground coriander
Liquids
- 1/3 cup canola oil (or extra light olive oil, not extra virgin)
- 1 3/4 cups hot water (for braising meat)
- 4 cups hot water (for cooking rice)
Grains and Aromatics
- 3 cups long grain rice (Basmati or Jasmine rice work great)
- 1 head of garlic
Instructions
- Prepare the Beef: Trim the beef of excess fat and sinews to remove chewy parts, pat dry with paper towels, and cut into pieces about 1/2″ to 3/4″ in size for even cooking and better texture.
- Brown the Beef: Preheat a Dutch oven or heavy-bottomed large soup pot over high heat, add 1/3 cup canola oil once hot, then add beef pieces. Sauté uncovered for 7 minutes over high heat, stirring every minute to prevent sticking, until the beef is deeply browned and seared, locking in juices and flavor.
- Sauté Vegetables and Spices: Reduce heat to medium, add chopped onions and cook until softened (about 5 minutes). Then add the carrots, 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, 1 tsp cumin, and bay leaves. Stir well and cook for another 5 minutes until the carrots soften and the spices release their aroma.
- Braise the Beef: Pour in 1 3/4 cups of hot water, cover the pot, and simmer on medium-low heat for 45 minutes or until the beef is tender and flavors meld together.
- Prepare the Rice: While the meat simmers, rinse the rice thoroughly under cold water until it runs clear to remove excess starch and prevent stickiness. Drain and set aside.
- Add Rice and Cook: Evenly spread the drained rice over the braised beef and vegetables. Pour 4 cups of hot water on top without stirring. Sprinkle 1 1/2 tsp salt over the rice. Bring to a boil, then reduce the heat to low and cook uncovered until most of the water is absorbed (around 10 minutes).
- Insert Garlic and Season: Slice the base off the entire head of garlic to expose the cloves, place it cut side down in the center of the rice. Sprinkle 1 tsp ground coriander over the top of the rice to infuse subtle earthy notes.
- Steam Cook the Rice: Poke 7-10 holes through the rice to allow steam to escape evenly. Cover the pot again and reduce heat to low. Cook for an additional 15 minutes or until the rice is fully cooked and fluffy. Remove the garlic head and bay leaves, then gently stir everything to combine flavors before serving.
Notes
- Preheating the Dutch oven is crucial for properly searing the beef, which helps retain moisture and develop a rich flavor.
- Rinsing the rice thoroughly helps prevent the final dish from becoming sticky or clumpy.
- If you prefer a richer flavor, you can substitute canola oil with extra light olive oil but avoid extra virgin as its strong flavor may overpower the dish.
- To add a bit of heat, consider a pinch of chili flakes with the spices.
- Leftovers keep well and taste great reheated, making this an excellent dish for meal prep.
