Beef Plov (Beef Pilaf)
Beef Plov (Beef Pilaf) is a delicious pilaf layered with beef, carrots, and spices. Originally an Uzbek dish but cooked and enjoyed throughout Central Asia.
(or stewing beef), trimmed and cut into 1 inch cubes (450g)
for braising meat (240ml)
(peeled and cut into 2 inch strips)
(rinsed and drained) (400g)
(for cooking rice) (600ml)
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.
** Please add 2 tbsp more oil if you prefer the pilaf to look a little more glistening.
Tried this recipe?
Beef Plov (Beef Pilaf) at https://www.rotinrice.com/beef-plov-beef-pilaf/