Ingredients
Scale
Main Ingredients:
- 2 lbs beef stew meat, cut into 2-inch chunks
- 2 onions, diced
- 4 carrots, julienned
- 1/2 cup canola oil
- 3 cups Jasmine rice, rinsed
- 4 cups water
- 1 head garlic, sliced crosswise
Spices:
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tsp Lawry’s Seasoned Salt (or adjust with extra salt and paprika)
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
Instructions
1. Sear the Beef
- Begin by heating a heavy Dutch oven pot over medium-high heat.
- Add the beef stew meat and sear on all sides until browned.
- Drain any excess foam that forms, rinsing the meat if necessary.
2. Simmer the Beef
- Pour 4 cups of water over the beef and bring to a simmer.
- Allow the beef to simmer gently for 1 hour until it becomes tender.
- Once tender, remove the beef and set it aside.
- Measure the cooking liquid and adjust it by adding enough water to total 4 cups. Set aside for later use.
3. Sauté the Vegetables
- Wipe the pot clean, and return it to the stove.
- Add the canola oil, followed by the julienned carrots and diced onions.
- Sauté the vegetables over medium-high heat for about 15 minutes, stirring occasionally, until they become tender and slightly caramelized.
4. Add the Beef and Spices
- Add the browned beef back into the pot with the sautéed vegetables.
- Sprinkle in the ground coriander, ground cumin, Lawry’s Seasoned Salt, salt, black pepper, and paprika.
- Mix everything thoroughly to coat the beef and vegetables with the spices.
5. Add the Rice and Garlic
- Layer the rinsed Jasmine rice evenly over the beef and vegetable mixture.
- Place the sliced head of garlic crosswise on top of the rice.
- Pour the reserved cooking liquid over the rice, ensuring it’s evenly distributed.
- Shake the pot gently to avoid stirring the rice.
6. Cook the Plov
- Bring everything to a light boil.
- Once boiling, cover the pot and reduce the heat to a low simmer.
- Let it simmer, covered, for about 30 minutes, allowing the rice to cook and absorb the flavors.
Notes
- Adjusting Seasoning: If you don’t have Lawry’s Seasoned Salt, simply increase the salt and paprika by 1 teaspoon each to compensate for the added flavor.
- Meat Substitutions: This recipe works well with pork, lamb, or chicken. For pork or lamb, follow the original instructions. For chicken, skip the 1-hour simmering and instead add raw chicken pieces directly to the pot when sautéing the carrots and onions.
- Rice Variety: While Jasmine rice is ideal for this recipe, you can substitute with basmati or long-grain rice if preferred.
- Flavor Variations: If you like a bit of heat, you can add a pinch of red pepper flakes or chili powder to the spices for a subtle kick.
- Serving Suggestions: Plov is often served with a side of yogurt or a fresh salad to balance out the richness. Try pairing it with a cucumber and tomato salad for a refreshing contrast.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes