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Beef Rice Plov

A rich and aromatic Central Asian dish featuring tender chunks of beef, sweet carrots, and fluffy rice infused with warm spices. This hearty one-pot meal delivers a perfect balance of flavors and textures for a satisfying family dinner.  
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings: 10 servings
Course: Main-course
Cuisine: Central Asian/Uzbek
Calories: 560
Ingredients Method Notes

Ingredients
  

  • Main Ingredients
  • 4 pounds chuck beef or any other roasting beef, cut into 1-2 inch pieces
  • 3/4 cup olive oil
  • 4 medium yellow onions chopped
  • 6-8 medium carrots thickly sliced
  • 4 cups jasmine rice or any other long-grain rice
  • 8 cups water divided
  • 1 whole head of garlic bottom and top trimmed
  • Spices
  • 2 tablespoons salt or to taste
  • 1/4 teaspoon black pepper
  • 3 teaspoons cumin
  • 1 1/2 teaspoons coriander
  • 1 teaspoon turmeric
  • 1 teaspoon curry powder
  • 1 teaspoon smoked paprika

Method
 

  1. Sear the Beef
  2. Brown the beef pieces in batches using a large Dutch oven with heated olive oil over high heat. Work in smaller portions to ensure proper searing, creating a flavorful crust on all sides of the meat. Once browned, transfer each batch to a plate while continuing with the remaining meat.
  3. Sauté Onions
  4. Return all seared beef to the Dutch oven and add the chopped onions. Cook together for 3-5 minutes, stirring occasionally, until the onions develop a golden color and begin to soften, releasing their sweet aroma into the dish.
  5. Add Carrots
  6. Incorporate the thickly sliced carrots into the pot with the beef and onions. Continue cooking for another 3-5 minutes, allowing the carrots to slightly soften while absorbing the flavors from the meat and onions.
  7. Season the Mixture
  8. Add all spices to the pot - salt, black pepper, cumin, coriander, turmeric, curry powder, and smoked paprika. Stir thoroughly to ensure the meat and vegetables are evenly coated with the aromatic spice blend, which will infuse the entire dish.
  9. Simmer the Meat
  10. Pour in 6 cups of water, ensuring the meat mixture is covered by about 1 inch. Bring to a boil, then reduce heat to medium and simmer with the lid slightly ajar for approximately 1 hour, or until the beef becomes tender and the liquid reduces somewhat.
  11. Prepare the Rice
  12. While the meat simmers, thoroughly rinse the jasmine rice in cold water until the water runs clear. This important step removes excess starch and ensures the rice will cook up fluffy and separate rather than sticky.
  13. Add Rice and Garlic
  14. After the meat has simmered for an hour, spread the washed rice in an even layer over the meat mixture. Pour in 2 more cups of boiling water, covering the rice by about 1 inch. Place the trimmed whole garlic head in the center of the rice, cut side down, to infuse the dish with subtle garlic flavor.
  15. Steam the Rice
  16. Cover the pot completely with the lid and reduce heat to medium-low. Cook undisturbed for 15-20 minutes until the rice is fully cooked and has absorbed the liquid. Avoid stirring during this time to maintain the proper texture of the rice.
  17. Finish and Serve
  18. Once cooking is complete, remove the garlic head and set aside. Gently fluff the rice with a fork, carefully mixing the meat from the bottom so it's distributed throughout the dish. Serve hot, optionally garnished with the roasted garlic cloves for an extra flavor dimension.

Notes

  • Traditional plov is made with lamb, but beef is a popular alternative that's widely available.
  • The whole head of garlic becomes wonderfully mellow and sweet during cooking - squeeze the roasted cloves out and mix them into your portion for extra flavor.
  • For authentic Central Asian flavor, consider using lamb fat or clarified butter instead of olive oil.
  • Many traditional recipes include dried fruits like raisins, barberries, or apricots added along with the rice.
  • Plov is often served with a fresh tomato and onion salad on the side to balance the richness of the dish.