Uzbek Plov
Fragrant Rice with Tender Beef
A traditional Uzbek dish that combines aromatic spices, perfectly cooked rice, and succulent pieces of beef, making it a heartwarming and satisfying main course.
- 2 h 30 min
- 6
- Intermediate
Ingredients
For the Marinade
For the Rice
For the Cooking Broth
For the Crisp Topping
Preparation
Marinating the Beef
Combine Ingredients
In a large bowl, combine the beef chunks with minced garlic, ground cumin, paprika, salt, and pepper.
Coat the Beef
Toss well to coat the beef evenly.
Marinate
Cover and marinate in the refrigerator for at least 1 hour.
Preparing the Vegetables & Rice
Rinse and Soak Rice
Rinse rice under cold water until water runs clear, then soak for at least 30 minutes.
Ensure your rice is thoroughly rinsed to remove excess starch for fluffier grains.
Prepare Vegetables
Thinly slice the onion and julienne the carrots.
Use a wide, heavy-bottomed pot to ensure even cooking and prevent sticking.
Soak Saffron
Soak saffron in hot water and set aside.
Cooking Process
Searing the Beef
Heat oil in a large pot over medium-high heat, add marinated beef, and sear until browned.
Cooking the Vegetables
Add sliced onions and julienned carrots to the pot. Cook until the vegetables begin to soften.
Incorporating the Rice
Drain the soaked rice and add to the pot, stirring to mix well, then pour in the saffron-infused water and beef stock.
Timing & Heat Guide
Searing Beef: 10 min; Cooking Vegetables: 10 min; Rice Cooking Phase: 25 min. Searing: Medium-high heat; Simmering the Rice: Low heat.
Plating & Serving
Uzbek Plov
Uzbek Plov
Plating & Serving
Serve the Plov in a large platter, mounding the rice with tender beef and vegetables in the center.