Description
A hearty one‑pot beef and rice dish, Plov combines tender beef chunks, aromatic spices, onions, carrots, and garlic cooked together with rice for a rich, comforting meal.
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)
Instructions
- Rinse the rice under cold water until it runs clear; set aside to soak or rest.
- Heat a heavy‑bottomed pot or Dutch oven over high heat with the oil.
- Add the cubed beef, season with salt and pepper, and sear until browned on all sides (about 5‑7 minutes).
- Add onions and cook until softened and translucent (about 3‑5 minutes).
- Stir in carrots, cumin, turmeric, and additional salt; cook for a few minutes until carrots begin to soften.
- Add enough hot water or broth to cover the meat and vegetables; bring to a boil, then reduce heat, cover, and simmer until the beef is tender (about 30‑40 minutes, depending on cut).
- Spread the drained rice evenly over the meat and vegetables; tuck in the whole garlic head in the center (cut side up or down). Do **not** stir the rice into the meat mixture.
- Add the rest of the hot water or broth, ensuring rice is just submerged; bring to a gentle boil, then reduce heat to low, cover tightly and cook until rice is done and liquid absorbed (≈ 30 minutes).
- Once cooking is complete, remove from heat and let stand, still covered, for 10 minutes.
- Remove garlic head, fluff the rice gently merging with beef and vegetables, then serve warm.
Notes
- Use a heavy pot to prevent burning on the bottom.
- Do not stir the rice once added—this helps preserve rice texture and allows steam cooking.
- Adjust seasoning (salt, spices) after tasting during the simmer stage, since rice will absorb flavors.
- You can substitute beef broth for water for deeper flavor.
- Serve with pickled vegetables or a fresh salad for contrast.
Nutrition
- Serving Size: ≈ 1¼ cups
- Calories: ≈ 616 kcal
- Sugar: ≈ 4 g
- Sodium: ≈ 892 mg
- Fat: ≈ 23 g
- Saturated Fat: ≈ 4 g
- Unsaturated Fat: ≈ 15 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 70 g
- Fiber: ≈ 3 g
- Protein: ≈ 31 g
- Cholesterol: ≈ 62 mg
