Plov Recipe

This Plov Recipe is savory, flavorful, and filling. It is a Slavic take on a classic dish that's easy to make and perfectly satisfying with chunks of tender meat, fluffy rice, and veggies.

Course Main Course

Cuisine Russian, Ukrainian, Uzbek

Diet Gluten Free

Prep Time 30

Cook Time 1 40

Total Time 2 10

Servings

Calories 777kcal

Author Dina

Equipment

1 Large dutch oven pot

Ingredients

4 lb chuck beef or any other roasting beef
3/4 cup olive oil
4 medium yellow onions chopped
6-8 medium carrots thickly slices
2 Tbsp salt or to taste
1/4 tsp black pepper
3 tsp cumin
1 1/2 tsp coriander
1 tsp turmeric
1 tsp curry
1 tsp smoked paprika
4 cups jasmine rice (or any other long-grain rice)
8 cups water divided
1 whole head of garlic

US Customary - Metric

Instructions

Cut the beef into 1-2 inch pieces. In a large dutch oven pot, bring the olive oil to high heat and sear the beef in batches. Careful not to overcrowd the dish or it won’t sear properly.
After you’ve seared the last batch of meat, add back the rest of the seared beef along with chopped onion. Sauté the onion until golden (about 3-5 minutes).
Now add in the sliced carrots and saute for another 3-5 minutes.
Then mix in the spices (salt, pepper, cumin, coriander, turmeric, curry, smoked paprika).
Add 6 cups of water or just enough to cover about 1 inch above the meat. Cook on medium heat for about 1 hour with the lid slightly open. Note: the amount of water needed really depends on the size of your pot.
While the meat simmers, rinse your jasmine rice really well until the water runs clean. I love using this colander for this step!
Lastly, add your washed rice and cover it with about 1 inch of boiling water (about 2 more cups). Then add 1 whole head of garlic (bottom cut off + a little of the top cut off as well). Cook for 15-20 minutes on medium-low heat (with lid fully covered) or until the rice is fully cooked. Then fluff up the rice and gently mix so that the meat isn't only sitting at the bottom.

Notes

- Wash the rice- Make sure you rinse your rice well to get rid of any excess starch. This will help prevent sticky rice.

- Use a Dutch oven- These cooking vessels have a good base that conducts heat well. The lid seals in the heat to help the rice cook thoroughly.

- Don't add too much water- Add enough water to cover the rice and top it by an inch. The actual amount of water will vary depending on the size of your pot.

- Don't stir too often- You don't want to stir too much because it can lead to mushy rice. Just be patient and let the dish cook until done.

Nutrition