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Beef Rice Plov

Featured in Satisfying Hearty Mains.

This traditional plov combines chunks of tender beef with fluffy rice, carrots, and a blend of warming spices. Though it takes about 2 hours to prepare, most of that is hands-off simmering time, resulting in a deeply flavorful one-pot meal.
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Clare Greco
Updated on Tue, 18 Mar 2025 20:17:38 GMT
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Plov Recipe | recipesbyclare.com

I discovered the magic of plov during a dinner at my Russian friend's home, and it's since become one of my favorite comfort foods to make when I'm craving something hearty and satisfying. This Slavic take on rice pilaf combines tender chunks of beef, fluffy aromatic rice, and vegetables in a single pot, creating a meal that's both impressive and wonderfully comforting. What I love most about plov is how the rice soaks up all the amazing flavors from the meat and spices, making every bite absolutely delicious. Though it takes a bit of time to prepare, most of it is hands-off simmering – perfect for weekend cooking when you want something special without fussy techniques.

My neighbor tried this recipe last winter when she was hosting her in-laws, and she texted me afterward saying her father-in-law – who rarely comments on food – asked for the recipe to take back home. That's when you know you've found a winner!

Key Ingredients

  • Chuck beef – This cut becomes beautifully tender when slow-cooked and has enough fat to remain juicy. You could substitute lamb for a more traditional Central Asian version, or even chicken thighs if you prefer (just reduce the initial cooking time).
  • Carrots and onions – These create the aromatic base for the dish. Cut the carrots into thicker slices rather than small dice – they'll hold their shape better during the long cooking process and add lovely bursts of sweetness.
  • Jasmine rice – The star of the dish that soaks up all the wonderful flavors. Any long-grain rice works, but jasmine adds a subtle fragrance that complements the spices beautifully. Thorough rinsing is crucial for fluffy, separate grains.
  • Spice blend – The combination of cumin, coriander, turmeric, curry powder, and smoked paprika creates that distinctive plov flavor that's warm and complex without being hot. Don't skip the smoked paprika – it adds a wonderful depth.
  • Whole garlic head – This might seem unusual, but adding a whole head of garlic (with the top and bottom trimmed) infuses the dish with gentle garlic flavor without overpowering it. The garlic cloves become buttery soft and make a delicious garnish when squeezed out.
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Easy Plov Recipe | recipesbyclare.com

Creating Plov Magic

Proper searing technique:
Take your time with the initial searing of the beef – it's tempting to rush this step, but those browned bits are flavor gold. Work in batches to ensure each piece gets proper contact with the hot pot.
Building layers of flavor:
After searing the meat, cooking the onions in the same pot allows them to pick up all those delicious browned bits from the bottom. The carrots add sweetness and color, while the spices bloom in the hot oil, releasing their full flavor potential.
The slow simmer:
This is where the magic happens. That hour of gentle simmering transforms tough beef into tender morsels and creates the flavorful broth that will eventually cook the rice. Keep the lid slightly ajar during this phase to allow some reduction and concentration of flavors.
Rice perfection:
The key to fluffy rice is thorough rinsing beforehand and careful water measurement when adding it to the pot. The rice should be just covered with about an inch of water – too much water will make it mushy, too little and it won't cook through.
The final rest:
While not mentioned in the original recipe, I find that letting the finished plov sit covered for about 10-15 minutes off the heat before serving allows the flavors to meld and the rice to reach perfect texture. It's worth the brief wait!

My first attempt at plov was a learning experience – I added too much water to the rice and ended up with a texture closer to risotto than pilaf. I've since learned that precision with the water level is key to achieving that perfect fluffy rice. I've also experimented with different meat cuts, finding that while authentic plov often uses lamb, chuck beef is more accessible and works beautifully in this recipe.

Serving Suggestions

Plov is traditionally served family-style from the cooking pot placed in the center of the table. This makes for a beautiful presentation, especially in a colorful Dutch oven. Garnish with fresh herbs like cilantro or parsley for a pop of color and fresh flavor. Some people enjoy a side of yogurt or a simple tomato and cucumber salad to balance the richness of the dish. For a complete feast, serve with warm flatbread and pickled vegetables on the side. The contrast of the warm, rich plov with cool, tangy pickles creates a wonderful dining experience.

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Storage Tips

Plov keeps beautifully in the refrigerator for up to 4 days, and many would argue it tastes even better the second day as the flavors continue to develop. Reheat gently in a covered pot with a splash of water or in the microwave. You can also freeze portions for up to 3 months in airtight containers. Thaw overnight in the refrigerator before reheating for the best texture. This hearty, aromatic plov has become my go-to dish when feeding a crowd or when I want comforting leftovers throughout the week. The beautiful blend of tender meat, fluffy rice, and warming spices creates a truly satisfying meal that feels like a warm hug in a bowl. Though it takes a bit of time, most of it is hands-off, and the results are well worth the wait. Once you master this dish, I promise it will become a regular feature in your cooking rotation!

Frequently Asked Questions

→ What cut of meat works best for plov?
Chuck beef is traditional and works great because it becomes tender when slow-cooked. You can also use lamb shoulder or beef brisket. If you prefer a leaner option, beef sirloin will work but won't be quite as tender.
→ Can I make vegetarian plov?
Yes! Replace the meat with 2 cups of chickpeas and add extra vegetables like bell peppers and mushrooms. Use vegetable broth instead of water for more flavor, and follow the same cooking process for the rice.
→ What type of rice is best for plov?
Long-grain rice like jasmine or basmati works best as it cooks up fluffy and separate. Traditional Uzbek plov uses a medium-grain rice called devzira, but it can be hard to find outside of Central Asia.
→ Can I make plov in an Instant Pot?
Yes, sear the meat and vegetables using the Sauté function, then add the spices and rice. Use about 4 cups of water for 4 cups of rice, and cook on High Pressure for 6 minutes with a 10-minute natural release.
→ What sides go well with plov?
Plov is traditionally served with a simple side salad of tomatoes, cucumbers, and onions dressed with lemon juice and olive oil. Pickled vegetables or a yogurt-based sauce like tzatziki also complement it well.

Beef Rice Plov

A hearty one-pot Slavic rice dish with tender beef chunks, carrots, and aromatic spices that creates a comforting and filling meal for the whole family.

Prep Time
30 Minutes
Cook Time
100 Minutes
Total Time
130 Minutes

Category: Hearty Mains

Difficulty: Intermediate

Cuisine: Uzbek

Yield: 10 Servings (10 generous servings)

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 4 pounds chuck beef (or any other roasting 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 other long-grain rice)
06 8 cups water, divided
07 1 whole head of garlic, bottom and top trimmed

→ Spices

08 2 tablespoons salt, or to taste
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

Step 01

Cut the beef into 1-2 inch pieces. In a large Dutch oven, heat the olive oil over high heat until shimmering. Working in batches to avoid overcrowding, sear the beef pieces on all sides until browned. Transfer each batch to a plate while searing the remaining meat.

Step 02

Return all seared beef to the Dutch oven and add the chopped onions. Sauté together until the onions turn golden, about 3-5 minutes, stirring occasionally.

Step 03

Add the thickly sliced carrots to the pot with the beef and onions. Continue to sauté for another 3-5 minutes until the carrots begin to soften slightly.

Step 04

Add all the spices to the pot (salt, black pepper, cumin, coriander, turmeric, curry powder, and smoked paprika). Stir well to evenly coat the meat and vegetables with the spice mixture.

Step 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 the lid slightly ajar for about 1 hour, or until the meat is tender. The water should reduce somewhat during this time.

Step 06

While the meat is simmering, thoroughly rinse the jasmine rice in cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky.

Step 07

After the meat has simmered for an hour, add the washed rice to the pot, spreading it in an even layer over the meat mixture. Pour in 2 more cups of boiling water, or enough to cover the rice by about 1 inch. Trim the top and bottom of the whole garlic head and nestle it in the center of the rice, cut side down.

Step 08

Cover the pot completely with the lid and reduce heat to medium-low. Cook for 15-20 minutes or until the rice is fully cooked and has absorbed the liquid. Avoid stirring during this time to prevent the rice from becoming mushy.

Step 09

Once the rice is cooked, 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.

Notes

  1. For authentic flavor, you can use lamb instead of beef, which is traditional in Central Asian versions of this dish.
  2. In Uzbekistan, plov is often cooked in a large cast-iron cauldron called a kazan, but a Dutch oven works perfectly for home cooking.
  3. The whole garlic head infuses the dish with flavor while cooking and can be served alongside the plov - the cloves become soft and sweet.

Tools You'll Need

  • Large Dutch oven pot
  • Sharp knife for cutting meat
  • Cutting board
  • Rice colander or fine-mesh sieve
  • Measuring cups and spoons

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • This recipe is naturally gluten-free

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 777
  • Total Fat: 38 g
  • Total Carbohydrate: 65 g
  • Protein: 42 g