Beef Rice Plov (Print Version)
# 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:
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.
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.
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.
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.
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.
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.
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.
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.
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:
01 -
For authentic flavor, you can use lamb instead of beef, which is traditional in Central Asian versions of this dish.
02 -
In Uzbekistan, plov is often cooked in a large cast-iron cauldron called a kazan, but a Dutch oven works perfectly for home cooking.
03 -
The whole garlic head infuses the dish with flavor while cooking and can be served alongside the plov - the cloves become soft and sweet.