Beef Rice Plov
A traditional dish featuring succulent beef, fragrant rice, and a medley of spices, perfect for gatherings.
Equipment
- Large Pot or Dutch Oven
Ingredients
Ingredients
- 2 cups Long-grain rice (Basmati or Jasmine) Ideal for plov, cooks fluffy and separates easily.
- 1.5 pounds Beef (chuck or brisket, cut into 1-inch cubes) Well-marbled cut ensures tenderness and flavor.
- 1 large Onion (finely chopped) Adds a sweet and savory base.
- 2 medium Carrots (julienned) Provides natural sweetness and color.
- 4 cloves Garlic (whole, unpeeled) Infuses subtle garlic flavor.
- 4 cups Beef broth or water Essential for cooking the rice.
- 1 teaspoon Cumin seeds Adds warm, earthy flavor.
- 1 teaspoon Coriander seeds Adds a citrusy note to the flavor profile.
- 1/2 teaspoon Black pepper Enhances overall spice balance.
- 1 teaspoon Salt Adjust according to taste.
- 1/4 teaspoon Saffron threads (optional) Adds aroma and golden color.
- 1/4 cup Vegetable oil or ghee Used for sautéing meat and vegetables.
- to taste Fresh herbs (for garnish) Adds color and freshness.
Instructions
- Rinse the rice under cold water until clear, then soak in warm water for 30 minutes.
- Heat oil in a large pot over medium-high heat. Sauté onions until translucent and golden.
- Add cubed beef, browning on all sides. Season with salt, pepper, cumin, and coriander.
- Add carrots and stir for 5 minutes. Add whole garlic cloves.
- Pour in broth or water, cover, and simmer for 30 minutes.
- Drain rice and layer over beef mixture. Pour boiling water to cover rice, create an indentation for garlic.
- Cover tightly and cook on low for 20-25 minutes without lifting the lid.
- Let sit covered for 10 minutes, then fluff rice and serve garnished with fresh herbs.
Notes
For variations, consider adding spices, dried fruits, or substituting vegetables for a unique twist.