Kazakhh Beef Plov Recipe By Tasty

BEEF PLOV (BEEF RICE PILAF) RECIPE

Beef Plov (Beef Rice Pilaf) Recipe image

This recipe makes a big batch which is great since it reheats really well. That's my favorite way to eat it; crisped over a skillet and served with a pickle.

Provided by Natasha of NatashasKitchen.com

Categories Medium

Time 1h45m

Number Of Ingredients 14

Ingredients

1 1/2 lbs Beef chuck (beef sirloin or good quality beef stew meat)
1/3 cup canola oil (or extra light olive oil (not extra virgin))
2 medium onions (finely chopped)
3 medium carrots (cut into matchsticks or grated)
1 tsp salt for the meat and veggies + 1 1/2 tsp salt for the rice
1/2 tsp freshly ground black pepper
1 tsp paprika
1 tsp cumin
3-4 bay leaves
1 3/4 cups hot water for braising meat
3 cups long grain rice (Basmati or Jasmin rice work great!)
4 cups hot water when cooking rice
1 tsp ground coriander
1 head of garlic

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.

KAZAKHH BEEF PLOV RECIPE BY TASTY

Kazakhh Beef Plov Recipe by Tasty image

Here's what you need: corn oil, beef, carrot, onion, long grain rice, water, garlic bulb, cumin, small bay leaf, turmeric, curry sauce, salt, black pepper

Provided by Marina Kirsch

Categories Dinner

Yield 6 servings

Number Of Ingredients 13

Ingredients

½ cup corn oil
1 lb beef, cubed
1 lb carrot, peeled and julienned
9 oz onion, julienned
2 ¾ cups long grain rice, (rice to water ratio should be 1:1), rinsed
2 ¾ cups water
½ garlic bulb
1 ½ teaspoons cumin, whole
1 small bay leaf
½ teaspoon turmeric
½ cup curry sauce
1 teaspoon salt, or to ast
black pepper, to taste

Steps:

Preheat the oven to 340° F (171° C). Skip this step if cooking on the stove top.
Heat the oil in a Kazan or heavy-bottom dutch oven. Add cut-up meat into the oil and sauté until the meat is no longer red. Reduce heat to low and let cook, stirring periodically, until the water cooks out (about an hour). Then, add sliced onions to the meat and sauté until translucent.
In the meantime, heat a separate skillet on medium-high heat and add a tablespoon of oil. Sauté carrots until slightly softened but still has a bite.
When the onion is done cooking, add all the spices (cumin, garlic, black pepper, salt, bay leaf). Let cook for one minute. Add rice and water and bring to low boil.
"Straighten" out rice and add carrots on the top, spreading them out evenly. Cover with lid and bake in the oven for 40-45 minutes. If using the stove top, reduce heat to medium-low and cook for 40-45 minutes.
Remove from the oven once cooked. Let sit for 15 minutes before opening.
Mix the carrots into the rice and serve.
Enjoy!

Nutrition Facts : Calories 576 calories, Carbohydrate 68 grams, Fat 22 grams, Fiber 3 grams, Protein 23 grams, Sugar 7 grams

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