Beef Plov (Beef Pilaf)
Beef Plov (Beef Pilaf) is a pilaf layered with beef and carrots. Originally, an Uzbek dish but cooked and enjoyed throughout Central Asia.
Keyword : beef pilaf, beef plov, beef rice pilaf, uzbek pilaf
Ingredients
- 3 tbsp vegetable oil **
- 1 lb chuck roast (or stewing beef), trimmed and cut into ¾ inch cubes (450g)
- 1 large onion (diced)
- 4 cloves garlic (minced)
- ½ tsp black peppercorns (crushed)
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tbsp ground cumin
- 1 cup water for braising meat (240ml)
- Salt to taste
- 4 medium carrots (peeled and cut into 2 inch strips)
- 2 cups basmati rice (rinsed and drained) (400g)
- ¼ tsp saffron
- 2½ cups hot water (for cooking rice) (600ml)
Instructions
- Heat vegetable oil in a dutch oven over high heat. Sear beef for 7 to 8 minutes.
- Push beef aside. Reduce heat to medium. Saute onion and garlic for 2 minutes.
- Add black peppercorns, cumin seeds, ground coriander, and ground cumin. Stir to coat meat with spices.
- Pour in 1 cup (240ml) water. Cover and bring it to a boil. Reduce heat to medium low and allow it to simmer for 45 minutes, stirring occasionally.
- Remove cover. Season with a little salt. Add carrots, basmati rice, and saffron. **
- Pour in 2½ cups (600ml) hot water. Add some salt. Cover and bring in to a boil. Reduce heat to medium low and allow it to simmer for 15 minutes or until all liquid has been absorbed by the rice.
- Reduce heat to the lowest possible setting and continue to cook for another 10 minutes.
- Turn off stove and allow it to sit for 10 minutes before serving.
Notes
** Please add 2 tbsp more vegetable oil if you prefer the pilaf to look a little more glistening. This additional vegetable oil should be added in Step 5 when you add carrots, basmati rice, and saffron.
Nutrition
Calories: 558kcal
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