Traditional Beef Plov: A Flavorful Central Asian Pilaf
A flavorful Central Asian rice pilaf made withtender beef, sweet carrots, and fragrant spices, perfect for family gatheringsor special occasions.
Ingredients
- 2 pounds of beef stew meat diced into 2-inch pieces.
- 2 onions diced
- 4 carrots julienned
- ½ cup canola oil
- 3 cups Jasmine rice rinsed
- 4 cups water
- 1 head garlic sliced crosswise
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons Lawry's Seasoned Salt
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
Instructions
- Prepare the Ingredients: Rinse the Jasmine rice in cold water several times until the water runs clear. This helps eliminate excess starch, keeping the rice from becoming clumpy. Cut the beef into 2-inch chunks, julienne the carrots, dice the onions, and slice the garlic head crosswise to expose the cloves.
- Brown the Beef: In a large, heavy-bottomed pot or Dutch oven, heat the canola oil over medium-high heat. Once hot, add the beef chunks in a single layer. Sear the meat on all sides until it is well-browned, about 6-8 minutes.
- Sauté the Onions and Carrots: In the same pot, add the diced onions and sauté until they turn golden and translucent, about 5 minutes. Then, add the julienned carrots and cook for another 5-7 minutes, stirring occasionally, until they begin to soften.
- Add the Spices: Return the browned beef to the pot. Add the ground coriander, ground cumin, Lawry's Seasoned Salt, salt, black pepper, and paprika. Stir well to coat the meat and vegetables evenly with the spices.
- Layer the Rice and Garlic: Spread the rinsed Jasmine rice evenly over the beef and vegetable mixture. Do not stir. Place the sliced head of garlic, cut side down, in the center of the pot.
- Add Water and Cook: Carefully pour the 4 cups of water over the rice, making sure not to disturb the layers. The water should cover the rice by about ½ inch. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer gently for about 25-30 minutes, or until the rice is tender and the liquid is absorbed.
- Steam the Plov: After the rice has absorbed most of the liquid, remove the pot from heat. Leave the lid on and let the Plov rest for 10-15 minutes to allow the steam to finish cooking the rice and enhance the flavors.
- Serve: Gently fluff the Plov with a fork, being careful not to mash the rice. Remove the garlic head, squeeze out the soft garlic cloves, and mix them into the rice for extra flavor. Serve the Plov hot, garnished with fresh herbs if desired. Enjoy this hearty and flavorful dish with your loved ones!
Nutrition
Calories: 500kcal
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