Description
Hearty Uzbek beef rice plov blends tender meat, fragrant spices, and perfectly cooked rice in a single skillet of culinary magic. Rich layers of flavor invite hungry diners to savor Central Asian comfort on their plate.
Ingredients
Scale
Main Ingredients
- 4 pounds (1.8 kilograms) chuck beef, cut into 1–2 inch pieces
- 4 cups jasmine rice (or any other long-grain rice)
- 8 cups (1.9 liters) water, divided
- 4 medium yellow onions, chopped
- 6–8 medium carrots, thickly sliced
- 3/4 cup (180 milliliters) olive oil
- 1 whole head of garlic, bottom and top trimmed
Spices
- 2 tablespoons salt, or to taste
- 3 teaspoons cumin
- 1 teaspoon curry powder
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 1/2 teaspoons coriander
- 1/4 teaspoon black pepper
Instructions
- Prepare the beef by trimming and cutting into substantial chunks, ensuring uniform sizing for even cooking.
- Heat olive oil in a large Dutch oven until extremely hot, then systematically sear beef pieces to develop a rich, caramelized exterior. Remove browned meat and set aside.
- Reintroduce seared beef to the pot and incorporate chopped onions, allowing them to transform into a golden, translucent state while releasing aromatic flavors.
- Introduce thickly sliced carrots to the meat and onion mixture, continuing to sauté until vegetables begin to soften and develop slight caramelization.
- Generously coat the meat and vegetables with a complex spice blend, ensuring each ingredient is thoroughly seasoned and fragrant.
- Pour water into the pot, submerging the meat mixture completely. Bring to a rolling boil, then reduce heat and allow to simmer with a partially open lid for approximately 60 minutes, or until beef reaches peak tenderness.
- While meat simmers, meticulously rinse jasmine rice under cold water until the liquid runs crystal clear, eliminating excess starch.
- After meat has tenderized, evenly distribute rinsed rice across the surface. Add boiling water to adequately cover the rice. Strategically place a whole garlic head in the center, cut sides exposed.
- Securely cover the pot and reduce heat to a gentle simmer. Cook for 15-20 minutes, allowing rice to absorb liquid and develop a perfect texture without disturbing the cooking process.
- Remove garlic head and gently fluff rice with a fork, carefully integrating meat throughout the dish. Serve immediately, optionally featuring roasted garlic cloves as a garnish.
Notes
- Pat meat dry before searing to achieve a deep golden-brown crust, which locks in flavor and creates delicious caramelization.
- Adjust spice blend based on personal preference or dietary needs, reducing salt or using alternative spices for different flavor profiles.
- Rinse rice thoroughly to remove excess starch, ensuring fluffy and separated grains that don’t clump together during cooking.
- Roasting whole garlic head directly in the dish infuses rich, mellow flavor throughout the plov, adding depth and complexity to the overall taste.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Uzbekistani
Nutrition
- Serving Size: 8
- Calories: 755
- Sugar: 3 g
- Sodium: 825 mg
- Fat: 47 g
- Saturated Fat: 8 g
- Unsaturated Fat: 39 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 37 g
- Cholesterol: 100 mg