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Beef Plov (Beef Rice Pilaf) Recipe

This Beef Rice Pilaf is the best I've tried. This recipe makes a big batch which is great since it reheats really well. Step-by-step photo instructions.

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This Beef Rice Pilaf is the best I’ve tried. I appreciate discovering recipes that are a hit with my whole family (it’s never awesome to be in the kitchen for hours and then be the only one eating what you made because you feel too guilty to toss your efforts into the waste receptacle (doesn’t that sound better than garbage can?).

This recipe makes a big batch which is great since it reheats really well. That’s my favorite way to eat it; crisped over a skillet and served with a pickle. I’m not sure why but I crave pickles with plov.

We’ve been looking for a great beef plov recipe for a L-O-N-G time! Plov is originally an Uzbek dish, but every Ukrainian I know makes and loves plov and this is more the Ukrainian version. P.S. I do have a chicken plov recipe posted here (if you wanted a quicker plov recipe).

I discovered this recipe through Olga’s Blog. Guess what, she’s a nurse too! I guess nurses make good food ;), or maybe we just happen to have a lot in common. Olga is such an inspiration. I don’t think I would have ever gotten to know her if not for blogging. Olga your recipe was deeee-licious. My husband (being Mr creativity) tossed in some coriander which added a nice floral somethin’ somethin’. It’s a new favorite in our house!

Ingredients for Beef Rice Pilaf:

1 1/2 lbs Beef chuck, beef sirloin or good quality beef stew meat
1/3 cup canola oil, or extra light olive oil (not extra virgin)
2 medium onions, finely chopped
3 medium carrots, cut into matchsticks or grated
1 tsp salt for the meat and veggies + 1 1/2 tsp salt for the rice
1/2 tsp freshly ground black pepper
1 tsp paprika
1 tsp cumin
3-4 bay leaves
1 3/4 cups hot water for braising meat
3 cups long grain rice (Basmati or Jasmin rice work great!)
4 cups hot water when cooking rice
1 head of garlic
1 tsp ground coriander

beef-plov

How to Make Beef Rice Pilaf:

1. Trim beef of excess fat and sinews (aka the chewy stuff), pat the meat dry with a paper towel and chop into 1/2″ to 3/4″ pieces.

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2. Preheat your dutch oven (or your large soup pot with a heavy bottom), to high heat. Once it’s hot, stir in your 1/3 cup canola oil. Once oil is hot, add chopped meat and saute uncovered 7 min over high heat until meat is browned, stirring every minute or so so it doesn’t scorch to the bottom of the pan.

Note: it’s important to preheat the dutch oven first for the meat to sear over very high heat, otherwise it will juice out and become dry. 

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3. Reduce heat to medium and Add chopped onion, stirring often until onion is softened (5 minutes). Stir in sliced carrots, 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp cumin, 3-4 bay leaves and continue to cook over medium heat 5 minutes until carrots are softened.

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4. Add 1 3/4 cups hot water, cover & simmer over medium/low heat 45 min or until meat is tender.

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5. Meanwhile, rinse rice until water runs clear, then drain and set aside (this gets rid of the starch so you won’t end up with a sticky rice). Did I ever tell you I love my OXO strainer? This thing is so versatile (from sifting flour, rinsing and draining, to wearing it as a helmet and chasing your toddler around the house?

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6. Spread rice over the meat and add 4 cups hot water. Sprinkle the rice with 1 1/2 tsp salt (DO NOT STIR), bring to a boil then reduce heat to low and Let cook uncovered until most of the water is absorbed (10 min).

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7. Cut off the base of your whole garlic head to expose the cloves. Put your head of garlic, cut side down into the center of the rice and sprinkle the top of the rice with 1 tsp ground coriander

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8. Poke 7-10 holes through the rice to allow steam to escape to the surface,  reduce the heat to low, then cover and cook an additional 15 minutes or until rice is cooked through. Remove the garlic head and bay leaves and stir everything gently to combine and you’re done.

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You should make it. As soon as possible. If you share my pickle cravings, add them to your shopping list for this one!

This Beef Rice Pilaf is the best I've tried. This recipe makes a big batch which is great since it reheats really well. Step-by-step photo instructions.

Beef Plov (Beef Rice Pilaf) Recipe

4.89 from 194 votes
Author: Natasha of NatashasKitchen.com
This Beef Rice Pilaf is the best I've tried. This recipe makes a big batch which is great since it reheats really well. Step-by-step photo instructions.
This recipe makes a big batch which is great since it reheats really well. That's my favorite way to eat it; crisped over a skillet and served with a pickle.
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

Ingredients 

Servings: 10 -12
  • 1 1/2 lbs Beef chuck, beef sirloin or good quality beef stew meat
  • 1/3 cup canola oil, or extra light olive oil (not extra virgin)
  • 2 medium onions, finely chopped
  • 3 medium carrots, cut into matchsticks or grated
  • 1 tsp salt for the meat and veggies + 1 1/2 tsp salt for the rice
  • 1/2 tsp freshly ground black pepper
  • 1 tsp paprika
  • 1 tsp cumin
  • 3-4 bay leaves
  • 1 3/4 cups hot water for braising meat
  • 3 cups long grain rice, Basmati or Jasmin rice work great!
  • 4 cups hot water when cooking rice
  • 1 tsp ground coriander
  • 1 head of garlic

Instructions

  • Trim beef of excess fat and sinews (aka the chewy stuff), pat the meat dry with a paper towel and chop into 1/2" to 3/4" pieces.
  • Preheat your dutch oven (or your large soup pot with a heavy bottom), to high heat. Once it's hot, stir in your 1/3 cup canola oil. Once oil is hot, add chopped meat and saute uncovered 7 min over high heat until meat is browned, stirring every minute or so so it doesn't scorch to the bottom of the pan. Note: it's important to preheat the dutch oven first for the meat to sear over very high heat, otherwise it will juice out and become dry.
  • Reduce heat to medium and Add chopped onion, stirring often until onion is softened (5 minutes). Stir in sliced carrots, 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp cumin, 3-4 bay leaves and continue to cook over medium heat 5 minutes until carrots are softened.
  • Add 1 3/4 cups hot water, cover and simmer over medium/low heat 45 min or until meat is tender.
  • Meanwhile, rinse rice until water runs clear, then drain and set aside (this gets rid of the starch so you won't end up with a sticky rice).
  • Spread rice over the meat and add 4 cups hot water. Sprinkle the rice with 1 1/2 tsp salt (DO NOT STIR), bring to a boil then reduce heat to low and Let cook uncovered until most of the water is absorbed (10 min).
  • Cut off the base of your whole garlic head to expose the cloves. Put your head of garlic, cut side down into the center of the rice and sprinkle the top of the rice with 1 tsp ground coriander.
  • Poke 7-10 holes through the rice to allow steam to escape to the surface, reduce the heat to low then cover and cook an additional 15 minutes or until rice is cooked through. Remove the garlic head and bay leaves and stir everything gently to combine and you're done.
Course: Main Course
Cuisine: Russian, Ukrainian
Keyword: Beef Plov, Beef Rice Pilaf
Skill Level: Medium
Cost to Make: $$
Natasha's Kitchen Cookbook

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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4.89 from 194 votes (53 ratings without comment)

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Recipe Rating




Comments

  • Donielle
    September 29, 2024

    I have made this 3 times and do add a little extra meat. Takes a while, but so delicious. Had no issues with the recipe cooking correctly. Loved it!

    Reply

  • Rich
    September 15, 2024

    Way too much liquid. Ruined the dish. The rice had to cook for 20min before it had reduced enough to put the garlic in. Overcooked.

    Reply

    • Natasha
      September 16, 2024

      Hi Rich, Did you simmer the meat and liquid for 45 minutes per the recipe? Also, make sure to use the correct rice and also the same proportions stated in the recipe. Also avoid using parboiled rice which wont’ absorb water properly.

      Reply

  • Lena
    August 13, 2024

    I followed the directions precisely and used the right kind of rice, but the rice came out crunchy. I got the same result twice, not sure how to fix it. Everything else is really good in the recipe.

    Reply

    • Natasha
      August 15, 2024

      HI Lena, sometimes if the lid isn’t tightly fitting, it can release too much steam and also make sure the heat isn’t too high which would cause the same. If the rice seems crunchy, I would add a splash of hot water and cook a couple minutes longer.

      Reply

  • Mary Perkins
    June 17, 2024

    I love the recipe, but did make a few changes. I put 3 cloves of garlic minced and sautéed them with the onions and I used beef bone broth instead of just water. More nutrients and much better flavor. For my meat, I used a grass fed beef chuck roast. This dish was so delicious.

    Reply

  • Inna
    April 7, 2024

    I love most of your recipes but this one is so bland. It’s def a good starting point. But I personally love meat with every bite, or at least every other bite. So I would cut out a cup of rice. I would also, Make another зажарка, with ketchup to mix into the mixture at the end. It gives it a lot more flavor and is satisfying with every bite. I’m over here about to make my third zajaca to mix into it because the rice ratio to to the actual ingredients and meat is just not enough. Thank you for sharing recipes, though I truly do not know where I would be without your website!!!!

    Reply

    • Natalia
      May 12, 2024

      I totally agree with you about the rice part. I definitely cut it to two cups and it was enough. I also added khmeli-suneli spice mix and turmeric which brought up so much flavors. I have seen many different recipes of this dish and after a few experiments I cook my perfect plov.

      Reply

  • Rebekah Hubler
    April 6, 2024

    I haven’t made it yet but was wondering if it can be made with brisket?

    Reply

    • Natashas Kitchen
      April 6, 2024

      Hi Rebekah, I have not tested this with brisket to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • Jen Orsini
    March 16, 2024

    After reading many reviews, I think that failures might be due to the pot or cooking pan used: a thin bottom can burn the meat and take a different length of time to steam up the rice. A good heavy pot is key here, along with a steady low flame.

    Reply

  • Rayana
    February 20, 2024

    Instant pot version is much better. Followed directions to a T and jasmine rice was both sticky and mushy. Good flavor though

    Reply

    • Natasha
      February 24, 2024

      Hi Rayana, are you changing anything in the proportions of water to rice? The instant pot one calls for brown rice which normally takes longer to cook but this one should work well with the long grain white rice.

      Reply

  • Aurora
    January 12, 2024

    After reading the comments, I’m surprised I did so well with this considering I messed with the recipe! I added a bag of frozen sliced mushrooms that had been thawed, used frozen chopped onion that had been thawed, and I have no idea how many carrots I used since I was chopping up baby carrots because that’s all I had on hand. It came out great and reheated really well in a skillet- with dill pickles, of course! I have several servings frozen and look forward to pulling them out on busy days.

    Reply

    • NatashasKitchen.com
      January 12, 2024

      Hi Aurora! Thank you for sharing that with us.

      Reply

  • Franny
    December 24, 2023

    Did the instant pot version and this version and BOTH TIMES THE RICE COMES OUT MUSHY AND STICKY, what am I am doing wrong???

    Reply

    • Natasha
      December 25, 2023

      HI Franny, did you make sure to use the brown rice and not white rice? White rice cooks much faster and will get mushy which is why we call for brown rice in the instant pot version.

      Reply

    • Marfa
      April 10, 2024

      I have learned with making rice in the Instantpot you need to make sure the keep warm setting isn’t on once it’s done cooking.

      Reply

      • Noreen
        June 6, 2024

        Hi Natasha I want to make this in my slow cooker but it is not big enough to add the rice. Can I cook the rice separately then add it to the dish?

        Reply

        • Natasha's Kitchen
          June 7, 2024

          I imagine that will be fine too

          Reply

  • Michelle
    November 2, 2023

    Hi Natasha!
    I will be making this for the first time tomorrow for guests who have been asking me to make it for them (they LOVE it!) and I am a bit nervous since I will have lots of other things to cook as well. Can I make this in the morning and reheat it before dinner? if so, how do you recommend I do that so it doesn’t come out soggy? Thank you in advance and fingers crossed I do a good job! 🙂

    Ps. is it ok if I increase the beef amount?

    Reply

    • Natashas Kitchen
      November 2, 2023

      Hi Michelle, This recipe makes a big batch which is great since it reheats really well.

      Reply

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