Name: Beef Plov Recipe (Ukrainian Rice Pilaf)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Ukrainian
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

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.