Russian Beef Plov Pilaf Recipes

BEEF PLOV (BEEF RICE PILAF) RECIPE

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.

RUSSIAN BEEF PLOV PILAF

Steps:

• 1. Trim beef of excess sinew, rinse and drain well. 2. Heat a large deep heavy bottom pot/soup on high heat. 3. Add in oil. Add in onion and bay leaves and cook till softened. 4. Add beef and saute until meat has just browned, mixing in-between so it doesn't scorch to the bottom of the pot. 5. It's important for the beef to sear over very a high heat, otherwise it will juice out and become dry. 5. Reduce heat to medium, add in carrots & spices for beef. Cook for until carrots are softened. 6. Add 1 3/4 cups hot water, cover & simmer over medium/low heat 45 min or until meat is tender. 7. Rinse rice,drain and set aside. 8. Spread rice over the meat and add 4 cups hot water. 9. Sprinkle the rice with 1 1/2 tsp salt (DO NOT STIR), bring to a boil then reduce heat to medium and leave to cook uncovered until most of the water is absorbed (10 min). 10. Cut off the head of your garlic to expose the cloves. 11. Place the head of garlic (cut side down) into the center of the rice and sprinkle the top of the rice with the 1 tsp dhana jeeroo powder. 12. Poke 7 holes through the rice to allow steam to escape to the surface, reducing the heat to low. 13. Cover the pot, and cook an additional 15 minutes or until rice is cooked through. 14. Remove the garlic head and bay leaves and stir everything gently to combine. 15. Serve.