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Beef Plov
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Beef as the main ingredient makes the plov more diet-friendly than traditional lamb plov. This Uzbek version is rich in flavor and adds complexity to the texture of the dish. Searing the meat until golden adds a deep, rich taste to the plov. The ideal rice-to-meat ratio of 2:1 creates a harmonious consistency that combines the fluffiness of rice with the juiciness of the meat.
Variations
You can add barberries for a hint of tartness to balance the flavors of the plov. Garlic can be added as whole heads in the center of the dish. Chickpeas or peas add nutrition and can be a great option for vegetarians.
Secrets of tenderness and taste
It is best to choose beef from the shoulder or hind part, as it is more tender. Cut the meat into medium-sized pieces of 3-4 cm to ensure even cooking. Simmer the beef for at least 40 minutes to achieve tenderness.
Ingredient tips
Long-grain rice such as devzira or basmati is ideal for Uzbek plov. Rinse the rice until the water is clear. Cut the carrots into sticks rather than grating them to preserve texture. Slice the onion into half-rings for authenticity.
Small culinary details
The kazan should have thick walls for even heating. Use enough oil — at least 200 ml. Do not stir the rice during cooking — just level it. After adding the rice, reduce the heat to minimum.
Ingredients for the recipe
Ingredients
Food Works Chilled Beef for Steak ~2kg
800 g
Legurme Long Grain Rice 1kg
1000 g
Carrot
600 g
Onion
400 g
Oliyar Refined Sunflower Oil 1l
200 ml
Garlic
2 pcs
Kamis Cumin 15g
2 tsp
Banka Speсiy Red Barbaris 90g
50 g
Moryachka Extra Iodized Food Salt 450g
2 tsp
Mria Ground Black Pepper
1 ч.л
Karpatska Dzherelna Still Mineral Water 2l
1500 ml
Preparation steps
01
Prepare the ingredients — Cut beef into 3-4 cm pieces. Peel the carrots and cut into sticks. Slice the onion into half-rings. Rinse the rice 7-8 times until the water is clear and soak in warm water for 30 minutes. ⏱ 20 min. Tip: water after rinsing the rice is clear.
02
Sear the meat — Heat the kazan, add oil. On high heat, sear the beef in batches until golden on all sides. ⏱ 15 min. Tip: meat is evenly golden brown.
03
Sear the vegetables — Add onion to the meat, fry 5 minutes. Add carrots, fry another 10 minutes on high heat, stirring occasionally. ⏱ 15 min. Tip: onion is golden, carrots are soft.
04
Simmer — Pour boiling water 2 cm above the ingredients. Add half of the salt, cumin, and barberries. Simmer covered on medium heat. ⏱ 40 min. Tip: meat is easily pierced with a fork.
05
Add the rice — Drain the rice. Evenly spread it over the meat and vegetables without stirring. Insert whole garlic heads in the center. ⏱ 5 min. Tip: rice lies in an even layer.
06
Pouring the water — Carefully pour boiling water along the edge of the kazan so that the water covers the rice by 1.5–2 cm. Add salt. Cook over high heat without a lid until the water evaporates. ⏱ 20 min. Tip: the water has completely evaporated, and holes appear on the surface of the rice.
07
Simmering the plov — Gather the rice into a mound in the center, make holes down to the bottom with a stick. Cover with a lid and reduce the heat to the minimum. ⏱ 25 min. Tip: the rice has become soft and fluffy.
Where to order ingredients
Select the required ingredients in one of the stores
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