This rice pilaf also known as Plov–(ПЛОВ) is a very popular Slavic rice dish. Pork or chicken can be used but beef plov is common among the plov recipes. There are many versions of it but it mostly consists of rice, meat and vegetables. If you ever attend a Russian or Ukrainian wedding you may find Plov among the many dishes served. It’s definitely a crowd pleaser and can feed a moderate to big crowd. Serve with a creamy side salad like Olivye.
You can use any rice you like, but I particularly like Uncle Ben’s rice since it doesn’t tend to stick or get mushy on me. I do like to use an equal mix of white and brown rice at times for a nice texture and combination but that’s totally up to you. To achieve “a fall apart” kind of texture I highly recommend the Uncle Ben’s rice.
Sear the meat chunks on a skillet and transfer to a medium saucepan. Cover meat with about 4 1/2 cups of water; bring to a boil and simmer on low for 1 hour. This is highly recommended since meat is usually tough if it were only to cook with the rice. This way meat is tender.
Sauté the onion and carrots; throw into an oven safe pot or cast iron. After meat has simmered pour the liquid from meat into a big measuring cup. (Liquid should have reduced slightly and you should have about 4 cups of liquid)
Place all ingredients into pot (sautéed carrots and onions, 1 head of garlic peeled, rinsed rice, seasoning & meat). Don’t worry the cumin will not overpower the dish, it just gives the plov a nice aroma and blends in after cooking so it will not be strong and recipe calls for a tiny bit. Turn on cast iron to med-high and sauté for a couple of minutes. Pour in liquid. Bring to a boil and quickly reduce heat to low;cover and simmer. DO NOT OPEN LID DURING THIS PROCESS. Simmer 30 minutes; turn off and let rest on stove another 15 min. You are ready to serve your rice.ENJOY!
- 1½ lbs of any meat (I used pork)
- 2 cups Uncle Ben's Rice (texture may vary depending on the rice you use)
- 2 carrots peeled and chopped
- 1 large onion diced
- 1 head garlic peeled
- 2 packets Goya sazon
- 1 tsp paprika
- ¾ tablespoon salt (I used iodized table salt)
- ¼ teaspoon ground cumin
- ½ teaspoon black pepper
- 4½ cups of water (water will reduce after simmering you need 4 cups for the rice)
- Brown the meat in a medium sized saucepan. Pour 41/2 cups of water over the met and simmer for 1 hour.
- Meanwhile chop the carrots and onion. Sauté over med heat in a large pot. Add peeled garlic, rice and seasoning.
- When meat has finished simmering take out meat pieces and place into the pot, Take the liquid and pour into a measuring cup, you should have about 4 cups of the liquid/broth. (If you have less or more be sure to adjust to exactly 4 cups).
- Add the reserved 4 cups of liquid and bring to a boil. Reduce heat immediately. Cover with lid and simmer on low for 30 min. DO NOT OPEN LID. When 30 minutes has passed turn off and let sit 15 min not opening the lid to allow the rice to steam.