Name: Hearty One-Pot Beef Plov (Uzbek Rice Pilaf)
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Cuisine: Central Asian / Uzbek‑style
Ingredients: 1 ½ lbs (≈ 680 g) beef chuck or stew meat, cut into 1‑inch cubes; 2 medium onions, finely chopped; 5 medium carrots, peeled and cut into matchsticks (or julienned); ½ cup (≈ 120 ml) oil (vegetable, canola, or olive); 2–3 teaspoons salt (adjust to taste); ½ teaspoon freshly ground black pepper; 1‑2 teaspoons cumin (ground); ½ teaspoon turmeric (optional, for color); 1 whole head garlic (peeled outer layer, top cut off); 2½ to 3 cups long‑ or medium‑grain rice (e.g. Basmati or Calrose), rinsed; 5‑6 cups hot water or beef broth (some for cooking meat, remainder for rice)

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A hearty one-pot beef and rice dish, Plov combines tender beef chunks, aromatic spizs, onions, carrots, and garlic cooked together with rice for a rich, comforting meal. It’s the kind of dish I like to make when I want something satisfying and deeply flavorful without having to dirty a dozen pots. Hearty One-Pot Beef Plov (Uzbek Rice Pilaf)

Why You’ll Love This Recipe

I love how Plov delivers such a rich and comforting flavor with simple ingredients. Everything cooks in one pot, making cleanup a breeze. The beef becomes melt-in-your-mouth tender, while the rice absorbs all the savory spices, giving me a perfectly balanced, aromatic bite every time. Whether I serve it for family dinner or a cozy gathering, it always impresses without a ton of effort.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ lbs (≈ 680 g) beef chuck or stew meat, cut into 1‑inch cubes
2 medium onions, finely chopped
5 medium carrots, peeled and cut into matchsticks (or julienned)
½ cup (≈ 120 ml) oil (vegetable, canola, or olive)
2–3 teaspoons salt (adjust to taste)
½ teaspoon freshly ground black pepper
1‑2 teaspoons cumin (ground)
½ teaspoon turmeric (optional, for color)
1 whole head garlic (peeled outer layer, top cut off)
2½ to 3 cups long‑ or medium‑grain rice (e.g. Basmati or Calrose), rinsed
5‑6 cups hot water or beef broth (some for cooking meat, remainder for rice)

directions

I start by rinsing the rice under cold water until it runs clear, then set it aside to soak or rest.
In a heavy-bottomed pot or Dutch oven, I heat the oil over high heat.
I add the cubed beef, season it with salt and pepper, and sear until it’s browned on all sides, which takes about 5–7 minutes.
Next, I toss in the chopped onions and cook them until they’re soft and translucent—about 3–5 minutes.
I stir in the carrots, cumin, turmeric, and more salt, letting them cook for a few minutes until the carrots begin to soften.
I pour in just enough hot water or broth to cover the beef and vegetables. I bring it to a boil, then reduce the heat, cover the pot, and let it simmer until the beef is tender—about 30–40 minutes.
After that, I evenly spread the drained rice over the meat and vegetables without stirring. I tuck in the whole garlic head right in the center.
I gently add the remaining hot water or broth until the rice is just submerged. I bring it to a gentle boil, reduce the heat to low, cover tightly, and let it cook for about 30 minutes, or until the rice is tender and the liquid absorbed.
Once done, I remove the pot from heat and let it rest, still covered, for 10 minutes.
I take out the garlic, fluff the rice gently to mix it with the beef and vegetables, and serve it warm.

Servings and timing

Yield: 6–8 servings
Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 55 minutes
Serving Size: ≈ 1¼ cups

Variations

Sometimes I switch things up by using lamb instead of beef for a richer, gamier flavor. I’ve also tried adding chickpeas or raisins for a subtle sweetness that balances beautifully with the spices. If I want more color, I like to add a pinch of paprika or saffron instead of turmeric. And when I’m cooking for a crowd, I double the recipe in a larger pot—Plov scales really well.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I sprinkle a bit of water over the top and warm it gently on the stove or in the microwave to bring back the steam and fluffiness of the rice. If I’m reheating a large portion, I use a covered skillet on low heat to keep the rice from drying out.

FAQs

How do I keep the rice from getting mushy?

I make sure to rinse the rice thoroughly before cooking and avoid stirring it once added to the pot. That keeps the grains fluffy and separate.

Can I use brown rice instead of white rice?

Yes, but I adjust the cooking time and add more liquid since brown rice takes longer to cook. I also simmer the beef a bit longer to make sure everything finishes together.

What kind of pot is best for making Plov?

I use a heavy-bottomed pot or Dutch oven. It holds heat evenly and helps prevent the bottom from burning while keeping the top moist from steam.

Is it necessary to use a whole head of garlic?

I highly recommend it. The garlic becomes sweet and mellow as it cooks, infusing the dish with flavor without being overpowering. It’s easy to remove after cooking.

Can I make this dish vegetarian?

Yes, I’ve made a vegetarian version by skipping the beef and using mushrooms or chickpeas instead. Vegetable broth also works well in place of beef broth.

Conclusion

Plov is one of those dishes I turn to when I want comfort in a bowl. It’s deeply flavorful, satisfying, and perfect for feeding a group or having leftovers for days. With minimal prep and just one pot, it’s a classic I like to keep in rotation all year round.