Plov (pilaf) is the Ukrainian version of rice pilaf. This savory beef plov recipe is a simple one-pot rice dish made with meat, rice, and vegetables, perfect for weeknight dinners. We load it up with carrots, onions, and aromatic spices like cumin and coriander to impart an earthy, peppery, and slightly sweet flavor.
Plov can be lengthy when cooked outdoors over a big Kazan cast iron pot because it is considered a wedding food in our Ukrainian culture. I have that very Uzbek Plov version if you’re interested, but this stove-top version is made in a fraction of the time right in your home!
Many of you have loved and tried this beef plov recipe on Pinterest. Thank you so much for sharing!
Ukrainian Rice Pilaf
I learned how to make this delicious plov (pilaf) recipe from a church chef at the Slavic church we once attended. He used to make this rice and meat dish for large church gatherings.
Plov is very popular in Eastern European cuisine. In fact, there are many variants of this rice pilaf dish, commonly identified for its aromatic cumin smell and beautiful orange hue. My mom sometimes adds raisins for a slightly sweeter version, and the meats can differ from lamb to chicken, but this recipe is basic.
Ukrainian Plov has lots of carrots and onions, which adds a ton of flavor. Also, our spices are pretty basic when it comes to seasonings. We mainly use beef, although many busy cooks use chicken for a quick weeknight meal.
The church chef’s secret to his plov was using Lawry's seasoned salt, which has a distinctive savory flavor that makes any dish taste better. If you don’t, no worries; add more salt and paprika.
A good plov recipe is a staple at any Ukrainian home! Check out my first blog post in 2015; it was about Pork Plov. This beef plov recipe is simply the way rice pilaf should taste!
What Rice Should I Use For Beef Plov?
Any medium- to long-grain rice can be used. Ukrainians mostly use Basmati or Jasmine rice. However, I’ve had really good results using Uncle Ben’s rice, which lends a fall-apart texture.
How to Prevent Mushy Rice For Pilaf:
Mushy rice results from too much liquid. If you add too much water when cooking the rice, it can become mushy. Using just enough water absorbs into the rice and makes it nearly impossible to turn it into mush if cooked per the time instructions. Avoid using short-grain rice, which is too sticky.
What Meat Should I Use for Rice Pilaf?
Plov is very versatile. You could use nearly any cut of meat on hand. However, beef and lamb are mostly used in authentic plov recipes. Chicken and pork can also be incorporated. The chicken will take the quickest time to cook compared to other meats, so simmering the meat beforehand is a step I take for tender meat. You can just toss raw chicken pieces along with the onions and carrots and proceed with the recipe.
Watch How to Make Perfect Beef Plov!
Ingredients for Beef Plov:
- Meat—Any cut of beef, such as beef chuck or beef stew meat, cut into bite-sized pieces, will work for this recipe.
- Rice- I use what I have on hand, like Jasmine or Basmati rice.
- Vegetables- give Plov a savory and slightly sweet flavor; don’t skimp on the amounts.
- Spices- like cumin and coriander represent the authentic flavors of rice pilaf. However, some home cooks skip these and still make delicious plov. Salt and pepper are a must, and paprika gives this dish a slight orange tint.
How to Make Rice Pilaf (Beef Plov):
The key to making a successful rice pilaf is to prepare and chop the ingredients before starting.
- Preheat a heavy Dutch oven pot over medium heat. Sear the beef until browned.
- Add 4 cups of water and bring to a boil. Then reduce the heat to low, cover, and simmer for 1 hour until the beef pieces are tender.
- Remove the beef with a slotted spoon and pour the water into a liter measuring cup. Add additional water to make 4 cups of liquid in total. Set aside for cooking with the rice later.
- Return the pot to the stove. Wipe and clean it; heat to medium heat. Add the oil, carrots, and onion and sauté for 15 minutes. Add the beef pieces back to the pot and add all the spices. Stir well.
- Top with rice and add a head of garlic. Pour the reserved beef water over the rice and lightly shake to avoid stirring. Bring everything to a light boil, then cover and simmer for 30 minutes.
What To Serve With Rice Pilaf (Plov):
Plov (pilaf) is a Main Course meal. These are our standby sides for this hearty one-pot meal.
- Creamy Mushroom Carrot Salad
- Ukrainian Potato Salad (Olivye Salad)
- Canned Dill Pickles
- Cucumber and Tomato Salad Recipe
- Moist Wheat Bread Recipe
More Ukrainian Rice Dishes To Make:
Here are more rice recipes that our Ukrainian family makes!
Beef Plov Recipe
Equipment
- 1 6-quart cast-iron Dutch oven
- slotted spoon
- 1-liter measuring cup
Ingredients
- 2 lbs beef chuck roast or beef stew meat (cut into 2-inch chunks)
- 2 onions diced
- 4 carrots julienned
- 1/2 cup canola oil
- 3 cups Jasmine Rice rinsed
- 4 cups water
- 1 head garlic sliced crosswise
Spices:
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tsp Lawrys Seasoned Salt
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
Instructions
Directions:
Preheat a 6-quart heavy Dutch oven pot over medium heat. Sear the beef until browned. Add 4 cups of water and bring to a boil. Then reduce the heat to low, cover, and simmer for 1 hour until the beef pieces are tender.- Remove the beef with a slotted spoon and pour the water into a liter measuring cup. Add additional water to make 4 cups of liquid in total. Set aside for cooking with the rice later.
- Return the pot to the stove. Wipe and clean it; heat to medium heat. Add the oil, carrots, and onion and sauté for 15 minutes. Add the beef pieces back to the pot and add all the spices. Stir well.
- Top with rice and the garlic head. Pour the reserved beef water over the rice and lightly shake to avoid stirring. Bring everything to a light boil, then cover and simmer for 30 minutes.
Notes
- To substitute Lawry's Seasoned Salt, add one teaspoon of salt and one teaspoon of paprika.
- When using tougher meat cuts like lamb or pork, follow the instructions as directed. If using chicken pieces add it raw to the carrots and onions when sautéing.
- To keep Plov warm for guests, you can keep the cast-iron Dutch oven pot in a warm oven. Dutch oven pots are good for maintaining a steady temperature.
- To make ahead and bring to a potluck, place leftovers into a slow cooker with 1/2 cup of water. Set on low for 2-3 hours.
Nutrition per serving
