Plov is a beloved rice pilaf dish popular in Ukrainian and Central Asian kitchens, known for its tender meat, fluffy rice, and aromatic spices. I like how this dish brings comfort and depth of flavor using simple pantry staples and one pot. It's ideal for family dinners, leftovers, or meal prep when I want something filling and full of flavor.
Why I Love This Recipe
I love this recipe because it's easy to make and delivers big, bold flavors with minimal effort. Cooking the beef slowly makes it incredibly tender, and the spices infuse the rice with rich warmth. It’s one of those dishes that tastes even better the next day, and I only need one pot to make the entire meal. That’s a win in my kitchen.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- beef chuck roast or stew meat, cut into chunks
- onions, diced
- carrots, julienned
- canola oil
- Jasmine rice, rinsed
- water
- garlic, sliced across the head
Spices:
- ground coriander
- ground cumin
- seasoned salt (like Lawry’s)
- salt
- black pepper
- paprika
Directions
- I start by searing the beef in a large Dutch oven over medium heat until it's browned.
- Then I add water, bring it to a boil, reduce the heat, and let it simmer covered for about an hour until the meat becomes tender.
- After removing the beef, I measure the broth and top it off with more water if needed to make 4 cups of liquid.
- I wipe the pot, then sauté onions and carrots in oil until soft and golden.
- Next, I return the beef to the pot, add all the spices, and mix everything well.
- I layer rinsed rice on top, place the sliced garlic head in the center, and pour the broth over the rice without stirring.
- I bring everything to a gentle boil, then cover and simmer on low for 30 minutes until the rice is cooked through and fluffy.
Servings and Timing
- Servings: 10
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
Variations
- Sometimes I swap the beef for lamb or chicken, depending on what I have.
- I like to add a handful of raisins or dried apricots if I’m in the mood for a sweet contrast.
- When I want more texture, I mix in cooked chickpeas or green peas toward the end.
- I also sometimes top it with fresh herbs like dill or parsley before serving.
Storage and Reheating
- I store leftovers in an airtight container in the fridge for up to 4 days.
- For longer storage, I freeze individual portions for up to 3 months.
- To reheat, I add a splash of water and warm it over low heat on the stove or in the microwave to bring back its softness.
FAQs
What’s the best rice to use for plov?
I like using long-grain rice like Jasmine or Basmati because it stays fluffy and doesn't get mushy.
Can I make this dish ahead of time?
Yes, I often make it a day ahead because the flavors develop even more after resting overnight.
Do I need to rinse the rice?
Yes, I always rinse the rice to remove excess starch. It helps keep the rice from clumping together.
What can I use if I don’t have seasoned salt?
I just use extra regular salt and a pinch more paprika or garlic powder for a similar effect.
Can I make this in a regular pot if I don’t have a Dutch oven?
Yes, any heavy-bottomed pot with a lid works fine. I just make sure to cook it on low heat to avoid burning the rice.
Conclusion
This beef plov recipe is a hearty, flavorful one-pot dish that’s perfect for feeding a crowd or prepping for the week. I love how it brings simple ingredients together in such a satisfying way. It’s easy to make, deeply comforting, and always a hit at the table.
Beef Plov Recipe (Ukrainian Rice Pilaf)
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 10 servings
- Category: Dinner, Main Course
- Method: Stovetop, One-Pot
- Cuisine: Ukrainian, Central Asian
Description
This Beef Plov recipe is a hearty Ukrainian rice pilaf made with tender beef, aromatic spices, and fluffy long-grain rice, all cooked in one pot. Perfect for family dinners or meal prep, this comforting dish brings deep flavor and satisfying texture using pantry staples.
Ingredients
- Beef chuck roast or stew meat, cut into chunks
- Onions, diced
- Carrots, julienned
- Canola oil
- Jasmine rice, rinsed
- Water
- Garlic, sliced across the head
- Spices:
- Ground coriander
- Ground cumin
- Seasoned salt (like Lawry’s)
- Salt
- Black pepper
- Paprika
Instructions
- Sear beef in a large Dutch oven over medium heat until browned.
- Add water, bring to a boil, reduce heat, and simmer covered for 1 hour until beef is tender.
- Remove beef and measure broth, adding water to make 4 cups.
- Wipe pot, then sauté onions and carrots in oil until golden.
- Return beef to pot, add spices, and mix well.
- Layer rinsed rice on top, place garlic head in center, and pour broth over rice (do not stir).
- Bring to a boil, then cover and simmer on low for 30 minutes until rice is fluffy and cooked.
Notes
- Substitute beef with lamb or chicken as desired.
- Add raisins, dried apricots, chickpeas, or green peas for variations.
- Fresh herbs like dill or parsley make a great finishing touch.
- Store leftovers in the fridge for up to 4 days or freeze for 3 months.
- Reheat with a splash of water over low heat or in the microwave.
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