Beef Rice Plov (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 pounds chuck beef, cut into 1-2 inch pieces
02 -
3/4 cup olive oil
03 -
4 medium yellow onions, chopped
04 -
6-8 medium carrots, thickly sliced
05 -
4 cups jasmine rice (or any long-grain rice)
06 -
8 cups water, divided
07 -
1 whole head of garlic, trimmed top and bottom
→ Spices
08 -
2 tablespoons salt
09 -
1/4 teaspoon black pepper
10 -
3 teaspoons cumin
11 -
1 1/2 teaspoons coriander
12 -
1 teaspoon turmeric
13 -
1 teaspoon curry powder
14 -
1 teaspoon smoked paprika
# Instructions:
01 -
Cut beef into 1-2 inch pieces. Heat olive oil in a large Dutch oven over high heat until shimmering. Working in batches, sear beef pieces on all sides until browned, then transfer to a plate.
02 -
Return all seared beef to the Dutch oven and add chopped onions. Sauté together until onions turn golden, about 3-5 minutes, stirring occasionally.
03 -
Add thickly sliced carrots to the pot with beef and onions. Continue to sauté for another 3-5 minutes until carrots begin to soften slightly.
04 -
Add all spices (salt, black pepper, cumin, coriander, turmeric, curry powder, and smoked paprika) to the pot. Stir well to evenly coat meat and vegetables with the spice mixture.
05 -
Pour in 6 cups of water, or enough to cover the meat mixture by about 1 inch. Bring to a boil, then reduce heat to medium and simmer with lid slightly ajar for about 1 hour, or until meat is tender.
06 -
While meat is simmering, thoroughly rinse jasmine rice in cold water until water runs clear to remove excess starch and prevent stickiness.
07 -
After meat has simmered for an hour, spread washed rice in an even layer over the meat mixture. Pour in 2 more cups of boiling water, or enough to cover rice by about 1 inch. Nestle trimmed garlic head in center of rice, cut side down.
08 -
Cover pot completely with lid and reduce heat to medium-low. Cook for 15-20 minutes or until rice is fully cooked and has absorbed the liquid. Avoid stirring during this time.
09 -
Remove garlic head and set aside. Gently fluff rice with a fork, carefully mixing the meat from the bottom for even distribution. Serve hot, optionally garnished with the roasted garlic cloves.
# Notes:
01 -
Plov is a traditional Central Asian rice dish known for its aromatic spices and tender meat.
02 -
For best results, use a heavy-bottomed Dutch oven or a dedicated plov pot (kazan) if available.