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

Scale

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

Cook Mode Prevent your screen from going dark

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.