Beef Plov Beef Rice Pilaf Food

BEEF PLOV (BEEF RICE PILAF) RECIPE

Steps:

• 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.

BEEF PLOV (BEEF PILAF)

Steps:

• Heat vegetable oil in a dutch oven over high heat. Sear beef for 7 to 8 minutes.
• Push beef aside. Reduce heat to medium. Saute onion and garlic for 2 minutes.
• Add black peppercorns, cumin seeds, ground coriander, and ground cumin. Stir to coat meat with spices.
• Pour in 1 cup (240ml) water. Cover and bring it to a boil. Reduce heat to medium low and allow it to simmer for 45 minutes, stirring occasionally.
• Remove cover. Season with a little salt. Add carrots, basmati rice, and saffron.
• Pour in 2½ cups (600ml) hot water. Add some salt. Cover and bring in to a boil. Reduce heat to medium low and allow it to simmer for 15 minutes or until all liquid has been absorbed by the rice.
• Reduce heat to the lowest possible setting and continue to cook for another 10 minutes.
• Turn off stove and allow it to sit for 10 minutes before serving.

UZBEK BEEF PLOV - RICE PILAF

Steps:

• Trim any excess fat off the beef and cut into bite-sized pieces. Heat a large non-stick pot or dutch oven over high heat. Add the cooking oil. Once oil is hot add the beef and sear uncovered for about 7 minutes until meat is nicely browned. Stir often.
• Turn heat to medium and add chopped onion. Cook for about 5 minutes until onions soften.
• Stir in carrot matchsticks (you could shred the carrots but the matchstick size leaves more bite and texture), 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp cumin and bay leaves and cook for another 5 minutes until carrots soften.
• Add 1 3/4 cups of boiling water, cover and simmer over medium low heat for 45 minutes until the meat is soft.
• In the meantime using a strainer rinse the rice under cold water until the water runs clear (this is essential for fluffy rice otherwise you risk ending up with sticky rice mush). Spread the rice over the meat, sprinkle with 1 1/2 tsp salt and add 4 cups of boiling water (do NOT stir!). Bring to a boil over high heat.
• Once boiling reduce heat to medium and cook uncovered until most of the water is absorbed (10 minutes).
• Cut the bottom off the garlic head to expose the cloves. Press garlic head into the center of the rice. Sprinkle the rice with 1 tsp coriander. Poke 8-10 holes into the rice to let the steam to escape and cover. Turn heat to low and cook until rice is soft.
• Remove garlic and bay leaves, stir gently to combine everything. Serve (with dill pickles) and enjoy!

BEEF RICE PILAF - BEEF PLOV RECIPE (VIDEO)

Steps:

• Season the cubed beef generously with salt and pepper. Preheat large, nonstick heavy sauté pan or Dutch oven to medium/high heat and add a splash of olive oil. Once oil is hot, add the beef and fry, stirring frequently, until it develops a dark brown color. Remove the beef from the pan and set aside. Next, add the onion, carrot and garlic. Sauté until golden brown, about 5 to 6 minutes.
• Return the beef to pan, add the spices and stir everything together with a spatula, cooking for 1 minute. Add the broth to the pan and bring to a simmer over high heat. Cover, reduce the heat to low and simmer for 1 to 1 1/2 hours, or until meat is tender.
• Once meat is tender, stir in the garbanzo beans and the white raisins, if desired. Sprinkle the uncooked rice over the meat and broth. DO NOT stir the rice and meat together, simply sprinkle the rice in an even layer over the meat, and arrange it so it is submerged under the broth. The rice should be covered with about 1-cm of liquid; add more broth or water as needed.
• Cover and continue to cook over medium/low heat for 20 to 25 minutes, until the rice is done and all liquids have evaporated. Do not stir the rice while it's cooking. Stirring is avoided to create light and airy rice that is not mashed together: don't worry, it will not burn!
• Allow the rice to stand for 10 minutes once done cooking. When ready to enjoy, fold together rice and beef and fluff the rice with a fork. Serve this beef plov with pickles or pickled tomatoes for a traditional meal.

UZBEK PLOV (LAMB AND RICE PILAF)

Steps:

• Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.
• Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes. Sprinkle with cumin, coriander, barberries, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
• Wash and drain basmati rice with hot water. Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top.