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Beef Plov (Uzbek Rice Pilaf)

5 from 1 vote
Cozy, comforting, and packed with rich flavor. This traditional Beef Plov is a one-pot rice dish loaded with tender beef, sweet carrots, warm spices, and fluffy grains that soak up every delicious bite. Perfect for family dinners, meal prep, or when you want a hearty homemade meal that feels extra special.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Course: Dinner
Cuisine: Kazakhstan, Ubzbekistan, Central Asian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Beef Plov:
  • 700 g Beef chuck or stewing beef cubed
  • 1 1/2 Cups Long grain yellow rice Basmati works too
  • 1/2 Cup Olive oil or vegetable oil
  • 1 large Onion diced
  • 4 large Carrots cut into matchsticks with slicer
  • 2 cloves Garlic minced
  • 2 tsp Smoked paprika
  • 2 tsp Salt to taste
  • 2 tsp Black pepper
  • 2 Tbsp Chicken soup mix
  • 1 Bay leaf
  • 3 Cups Water
For the Beef Plov topping:
  • 2 Boiled eggs diced
  • 1 Tomato diced with its juices
  • 1 bunch Green onions chopped
  • 1 Tbsp Red pickled onions see recipe below
  • 1 tsp Sriracha hot sauce

Equipment

  • 1 Dutch Oven

Method
 

How to make the Beef Plov
  1. Wash and pat the beef meat dry with a paper towel and chop into 1/2" to 3/4" pieces.
  2. 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.

Notes

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