Beef Plov (Uzbek Rice Pilaf)
This Beef Plov is the most flavorful Plov you will find. After trying out a few different Plov recipes and never getting the satisfaction I wanted, I created my very own version of Plov recipe. My mom use to make Plov when I grew up and she taught me her tips and tricks on how to accomplish the perfect Plov recipe.
This Beef Plov captures the feeling of warmth, hospitality, and tradition. It is known for its fragrant spices, tender chunks of beef, sweet carrots, and perfectly cooked rice that absorbs every drop of flavor. I love to top it with boiled eggs, pickled red onions, tomatoes and chopped green onions and with a little bit of sriracha hot sauce.
What is Beef Plov
Plov (also spelled pilaf) is a classic rice dish popular across Uzbekistan and neighboring regions, hence my parents came from Kazakhstan I was very familiar with this dish. Unlike fried rice or risotto, plov is not stirred constantly. Instead, it cooks gently, allowing steam to finish the rice while the beef becomes melt in your mouth tender.
Ingredients for the Beef Plov:
- 700g Beef chuck or stewing beef, cubed
- 1 1/2 cups of long grain yellow rice (basmati works too)
- 1/2 cup of olive oil
- 1 large onion, diced
- 4 large carrots, cut into matchsticks with slicer
- 2 garlic cloves minced
- 2 tsp smoked paprika
- 2 tsp salt to taste
- 2 tsp black pepper
- 2 Tbsp chicken soup mix
- 1 bay leaf
- 3 cups of water
Toppings:
- Boiled eggs
- Tomato diced with its juices
- Green onions chopped
- Pickled red onions (see my Doener Kebab with Pita bread recipe)
- Sriracha hot sauce
How to Make the Beef Plov
- Wash and pat the beef meat dry with a paper towel and chop into 1/2″ to 3/4″ pieces.
- Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Add beef pieces and sear until browned on all sides. Browning builds the deep flavor base that defines good plov. Add 1 tsp of salt, smoked paprika and pepper.
3. Once the liquid of the beef juice evaporated reduce heat to low and sautee covered for 30 minutes.
4. Add chopped onions and continue simmering over low heat covered for about 15 minutes or until the beef is nice and tender.
5. Stir in matchsticks carrots using a slicer and minced garlic and cook for 1 minute.
6. Rinse rice several times until water rinse clear, (this gets rid of the starch so you don’t end up with a sticky rice, don’t skip it) then drain with a strainer and spread it evenly over carrots and beef.
7. Add 3 cups of water or until liquid sits about 1-2cm above the rice.
8. Add the remaining 1 tsp of salt and pepper and 2 tbsp of chicken soup mix. This will give impeccable flavor and turns the rice slightly yellow. Add 1 leaf of bay leaf.
9. Cook uncovered on medium-high heat until most liquid is absorbed. (approx, 10 min)Then reduce heat to low, cover and steam for 15 minutes or until rice is cooked through. Do not stir during this stage. Poke a couple holes through the rice to allow steam to escape to the surface.
10. Gently mix the rice and beef together before serving.
11. Top Beef Plov with boiled eggs cut in cubes, tomatoes diced with its juices, chopped green onions, red pickled onions and a little bit of sriracha hot sauce.
Recipe Notes & Tips
- Use beef chuck for best tenderness and flavor
- Cutting carrots into thin strips more like matchsticks (not cubes) gives authentic texture
- Avoid stirring the rice while steaming – this keeps grains separate
- Letting the plov rest after cooking greatly improves texture
- Leftovers reheat beautifully and often taste even better the next day
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Beef Plov (Uzbek Rice Pilaf)
Ingredients
Equipment
Method
- Wash and pat the beef meat dry with a paper towel and chop into 1/2" to 3/4" pieces.
- Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Add beef pieces and sear until browned on all sides. Browning builds the deep flavor base that defines good plov. Add 1 tsp of salt, smoked paprika and pepper.
- Once the liquid of the beef juice evaporated reduce heat to low and sautee covered for 30 minutes.
- Add chopped onions and continue simmering over low heat covered for about 15 minutes or until the beef is nice and tender.
- Stir in matchsticks carrots using a slicer and minced garlic and cook for 1 minute.
- Rinse rice several times until water rinse clear, (this gets rid of the starch so you don't end up with a sticky rice, don't skip it) then drain with a strainer and spread it evenly over carrots and beef.
- Add 3 cups of water or until liquid sits about 1-2cm above the rice.
- Add the remaining 1 tsp of salt and pepper and 2 tbsp of chicken soup mix. This will give impeccable flavor and turns the rice slightly yellow. Add 1 leaf of bay leaf.
- Cook uncovered on medium-high heat until most liquid is absorbed. (approx, 10 min)Then reduce heat to low, cover and steam for 15 minutes or until rice is cooked through. Do not stir during this stage. Poke a couple holes through the rice to allow steam to escape to the surface.
- Gently mix the rice and beef together before serving.
- Top Beef Plov with boiled eggs cut in cubes, tomatoes diced with its juices, chopped green onions, red pickled onions and a little bit of sriracha hot sauce.
Notes
- Use beef chuck for best tenderness and flavor
- Cutting carrots into thin strips more like matchsticks (not cubes) gives authentic texture
- Avoid stirring the rice while steaming – this keeps grains separate
- Letting the plov rest after cooking greatly improves texture
- Leftovers reheat beautifully and often taste even better the next day
Just like Momma always makes it! Delicious!