Description
Beef plov brings Central Asian comfort straight to your dinner table with tender meat and fragrant rice. Generations of home cooks have perfected this hearty Uzbek classic that warms your soul and satisfies your hunger.
Ingredients
Scale
Main Ingredients:
- 2 lbs beef chuck roast
- 3 cups jasmine rice
- 4 cups water
Primary Aromatics:
- 2 onions
- 4 carrots
- 1 head garlic
Spices and Oils:
- ½ cup canola oil
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tsp Lawrys Seasoned Salt
- 1 ½ tsp salt
- ½ tsp black pepper
- 1 tsp paprika
Instructions
- Heat ½ cup canola oil in a large pot at medium heat (375°F). Sear 2 lbs beef chunks until deep golden brown on all exterior surfaces.
- Transfer browned beef to one side of the pot. Add diced onions, julienned carrots, and sliced garlic into the same pot. Sauté vegetables for 5-7 minutes until onions become translucent.
- Sprinkle 1 tsp ground coriander, 1 tsp ground cumin, 2 tsp Lawry’s Seasoned Salt, 1 ½ tsp salt, ½ tsp black pepper, and 1 tsp paprika over the meat and vegetables. Stir thoroughly to distribute spices evenly.
- Pour 3 cups rinsed Jasmine rice across the pot, spreading it in an even layer over the meat mixture. Do not stir the rice into the bottom.
- Carefully pour 4 cups water over the rice, ensuring water covers the rice completely but does not disturb the layered ingredients.
- Cover pot with a tight-fitting lid. Reduce heat to low (200°F) and simmer for 35-40 minutes without lifting the lid.
- Remove from heat. Let the plov rest, covered, for 10 minutes before gently fluffing rice with a fork and serving hot.
Notes
- Choose a fatty cut of beef like chuck or short ribs for maximum flavor and tenderness in your plov.
- Rinse rice thoroughly before cooking to remove excess starch and prevent clumping.
- For a deeper flavor, toast whole cumin and coriander seeds before grinding them freshly into the dish.
- If you prefer a lighter version, swap beef for chicken thighs and use brown rice for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Beef
- Method: Simmering
- Cuisine: Uzbekistani
Nutrition
- Serving Size: 6 to 8
- Calories: 548 kcal
- Sugar: 3 g
- Sodium: 810 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg