A one-pot Plov recipe that tastes like the Uzbek version for only a fraction of the time! Learn how to make one of the tastiest plov (pilaf) recipes shared by a church chef himself!
Plov is an Eastern European rice pilaf dish, commonly identified for its aromatic cumin smell and beautiful orange hue. Some versions include raisins and can differ in meats but this recipe stays basic. The main ingredients are rice, lots of carrots and onions, a handful of spices and beef. The church chef’s secret to his plov was using Lawry’s seasoned salt. However, don’t pass on this recipe if you don’t have the spice it can easily be opt with additional salt and paprika. This is my staple plov recipe now, even though the very first post on this blog back in 2015 was PLOV. This is simply the way plov should taste!
What rice should I use for Plov?
Basmati rice, Uncle Ben’s rice, and Jasmine rice can all be used, however Basmati and Jasmine are preferred. Uncle Ben’s rice will give you a fall apart rice texture as the grains do NOT stick together, which some people like. However Basmati rice and Jasmine rice will give you the semi-sticky, yet grainy consistency you want in plov. The church chef uses Basmati or Jasmine for his plov.
How to prevent mushy rice for pilaf:
Mushy rice is a result of TOO MUCH LIQUID. If you add too much water you will get mushy results. Using just enough water absorbs into the rice and makes it nearly impossible to turn into mush if cooked per time instructions.
What meat goes with rice pilaf?
Beef or Lamb are the meats used in authentic plov recipes, however chicken and pork can also be incorporated. Chicken will take the quickest time to cook from other meats so simmering prior to steaming the rice is unnecessary. You can just toss raw chicken pieces along with the onions and carrots and proceed with the recipe.
Where does Pilaf or Plov originate from?
A wide range of Europeans or foreign cultures make pilaf. Wikipedia has a list of countries that make pilaf (which is similar to plov.)
How to make plov:
- In a heavy dutch oven pot, sear the meat and drain any excess foam. Rinse if necessary. Pour 4 cups of water over the beef and simmer for 1 hour until tender.
- Remove beef and drain the water into a measuring cup. Add additional water to make 4 cups in total. Set aside.
- Wipe pot clean and add oil, carrots and onion. Sauté for 15 minutes over medium-high heat. Bring the beef pieces back into the pot and add spices. Mix thoroughly.
- Top with rice and a head of garlic. Pour reserved water from the beef over the rice and lightly shake to avoid any stirring. Bring everything to a light boil then cover and simmer for 30 minutes covered.
Sides to serve with pilaf:
- Creamy Mushroom Carrot Salad
- Classic Olivye Salad {Оливье Cалат}
- Cabbage Salad with Cucumbers
- Cucumber and Tomato Salad Recipe
- Moist Wheat Bread Recipe
Plov Recipe
Ingredients
- 2 lbs 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 corriander
- 1 tsp ground cumin
- 2 tsp Lawrys Seasoned Salt
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
Instructions
- In a heavy dutch oven pot, sear the meat and drain any excess foam. Rinse if necessary. Pour 4 cups of water over the beef and simmer for 1 hour until tender.
- Remove beef and drain the water into a measuring cup. Add additional water to make 4 cups of water in total. Set aside.
- Wipe clean pot and add oil, carrots and onion. Sauté for 15 minutes over medium-high heat. Bring the beef pieces back into the pot and add spices. Mix thoroughly.
- Top with rice and a head of garlic. Pour reserved water from the beef over the rice and lightly shake to avoid any stirring. Bring everything to a light boil then cover and simmer for 30 minutes covered.
Notes
Nutrition per serving
