Rice Pilaf Recipe (Plov)

Ingredients

• 454 g (1 lb)beef chuck, cut into bite-sized pieces
• 45 ml (3 Tbsp)olive oil
• 1 largeonion, thinly sliced
• 2 largecarrots, cut into thick julienne slices
• 370 g (2 cups)long-grain white rice (Uncle Ben's)
• 2 clovesgarlic, minced
• 10 ml (2 tsp), divided, or to tastesalt
• 5 ml (1 tsp)ground coriander
• 2.5 ml (1/2 tsp)ground cumin
• 1.25 ml (1/4 tsp)ground black pepper
• 475 ml (2 cups)water
• 475 ml (2 cups)chicken broth

Instructions

1. 1

   Prepare ingredients

   Cut the beef into bite-sized pieces. Slice the onion into thin strands and cut the carrots into julienne strips.

2. 2

   Brown the beef

   Heat 15 ml (1 Tbsp) of oil in a large skillet over high heat. Add the beef and cook until browned, then season with 5 ml (1 tsp) salt and 2.5 ml (1/2 tsp) pepper.

3. 3

   Cook vegetables

   Add the sliced onion and another 15 ml (1 Tbsp) oil. Sauté until the onion is tender. Add the carrots and the remaining 15 ml (1 Tbsp) oil, then sauté until the carrots are tender.

4. 4

   Add garlic

   Stir the minced garlic into the skillet and cook until fragrant.

5. 5

   Rinse the rice

   Rinse the rice under cold water until the water runs clear. Spread it in a 23 × 33 cm (9 × 13 inch) casserole dish.

6. 6

   Combine ingredients

   Add the sautéed beef and vegetables to the dish and stir them together with the rice.

7. 7

   Add liquid

   Pour in the water and chicken broth. Add the remaining 5 ml (1 tsp) salt, 5 ml (1 tsp) coriander, 2.5 ml (1/2 tsp) cumin and 1.25 ml (1/4 tsp) pepper. Mix, then cover the dish with foil.

8. 8

   Bake the pilaf

   Bake at 190°C (375°F) for 30 minutes. Remove the foil, stir the pilaf and bake for a further 8–10 minutes, until the liquid has evaporated. Fluff the rice before serving.

What is plov?

Plov is a family of rice dishes associated with Central Asia and neighbouring regions, often cooked with meat, vegetables and fragrant seasonings. This version uses beef, carrots and onion, then finishes in the oven rather than cooking entirely on the hob.

The method first browns the beef and softens the vegetables for flavour, then lets the rice absorb a mixture of water and chicken broth in the covered dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 376 calories, 16g protein, 50g carbs, 12g fat.

The rice provides most of the carbohydrates, while the beef contributes much of the protein. Olive oil and beef supply much of the fat; pair a serving with a fresh salad or extra vegetables for a more varied plate.

Why rinse the rice?

Rinsed rice: washing the grains under cold water until it runs clear removes loose surface starch. That helps the finished pilaf stay fluffy rather than turning overly sticky.

Even layer: spreading the rice across the casserole dish before adding the cooked mixture makes it easier to combine the ingredients evenly.

Building flavour in the skillet

Beef: browning the bite-sized pieces gives them colour before they bake with the rice. Season them with the first portion of salt and pepper as directed.

Vegetables: cook the onion until tender, then sauté the carrots until tender too. Add the garlic last and cook only until fragrant, before combining everything with the rice.

Getting the rice texture right

Covered bake: the foil holds in steam while the rice cooks with the broth and water for the first 30 minutes. Keep the dish covered during this stage as the recipe directs.

Final bake: after removing the foil and stirring, bake for another 8–10 minutes, until the liquids have evaporated. Fluff the rice before serving to separate the grains.

Choosing the rice and liquid

Long-grain rice: the recipe specifies long-grain white rice, which suits a pilaf where distinct grains are welcome. Rinse it well before it goes into the casserole dish.

Broth and water: using both gives the rice liquid to absorb while adding savoury flavour. Measure both amounts before pouring them over the combined ingredients.

Serving the pilaf

This is a substantial main dish, with beef, rice and vegetables in each portion. Serve it on its own or alongside a crisp salad or another simple vegetable dish for freshness and contrast.

Recipe notes & tips

• Cut the beef into pieces of similar size so they brown at a similar pace.
• Rinse the rice until the water runs clear, as directed, before spreading it in the casserole dish.
• Use a large skillet so the beef and vegetables have room to cook.
• Add the garlic after the onion and carrots are tender so it cooks briefly, until fragrant.
• Check the pilaf after the final 8 minutes of baking and continue for up to 2 minutes if liquid remains.
• Fluff the rice just before serving.

Variations

• Use lamb: swap the beef chuck for bite-sized pieces of lamb.
• Add more vegetables: increase the carrots for a sweeter, more vegetable-forward pilaf.
• Try another broth: use beef broth in place of chicken broth for a deeper savoury flavour.
• Adjust the spices: vary the coriander and cumin to suit your preferred level of warmth.
• Add herbs: scatter chopped fresh parsley over the pilaf just before serving.

Common mistakes to avoid

• Skipping the rinse: unrinsed rice can turn stickier; rinse until the water runs clear.
• Crowding the skillet: the beef may brown less evenly; cook it in batches if the pan is too full.
• Cooking garlic too long: it can lose its fresh aroma; add it after the vegetables and cook only until fragrant.
• Removing the foil early: the rice needs the covered baking stage; keep the dish covered for the first 30 minutes.
• Serving before the final bake: remaining liquid can leave the rice wet; bake uncovered until it has evaporated.
• Forgetting to fluff: gently fluff the rice before serving to loosen the grains.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until steaming hot throughout, adding a small splash of water if the rice seems dry.

Frequently asked questions