Beef Plov

Beef Plov
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Total Time
1 hr
Total Time
1 hr
  1. 2 tbsp sunflower oil
  2. 1 large onion
  3. 1 small carrot
  4. 300 g boneless beef or lamb
  5. ~1L meat stock
  6. salt, ground black pepper, 1-2 tsp ground cumin
  7. garlic bulb
  8. 3/4 cup basmati / jasmine / devzira rice
  9. 1 tsp cumin seeds
  1. Roughly chop the onion. Peel and dice the carrot.
  2. Heat a large deep non-stick pan over medium heat. Add oil, onion and carrot and fry for a few minutes.
  3. Cut the meat into bite sized pieces. Add to the pan and brown the meat.
  4. Pour over ~0.5L meat stock. Season with salt, black pepper and ground cumin. Taste the stock - it should be a bit more saltier than you would normally prefer. Rice (when added) will take a portion of salt.
  5. Remove the outer peel of the garlic bulb and add in the center of the pan slightly pushing it down. Cover with a lid and simmer over low heat for ~20 minutes or until the meat is almost tender.
  6. Rinse the rice thoroughly. Remove the garlic bulb. Evenly spread the rice over the meat and vegetables, using back of a spoon. Return the garlic bulb. Add more stock to fully cover the rice.
  7. Sprinkle over the cumin seeds. Do not stir until plov is done.
  8. Cover with a lid and simmer for ~25 minutes or until the rice is cooked. Add more stock if needed. Plov should not be dry. Serve with or without the garlic bulb.
  1. I like adding roasted peppers when serving plov.
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