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Meat and Carrot Rice Pilaf

Category: Satisfying Main Courses for Every Occasion

This satisfying meat and carrot rice pilaf features bite-sized beef or lamb seared for rich flavor, then gently simmered with tender carrots, sweet onion, long-grain rice, and a balance of cumin and coriander. The result is fragrant, moist grains embraced by savory juices, with subtle hints of garlic and herbs. Ideal for sharing, this dish pairs beautifully with fresh parsley or dill for a fresh finish. The combination of hearty meat and colorful vegetables creates a comforting, rustic meal full of warm aromas and vibrant textures, making it a timeless crowd-pleaser.

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Loura is a chef and she is standing in front of a table full of fruits and vegetables.
Updated on Sun, 01 Jun 2025 22:20:30 GMT
A bowl of rice with meat and vegetables. Save
A bowl of rice with meat and vegetables. | recipesfoodyummy.com

This fragrant meat and carrot rice pilaf is pure comfort food with a beautiful blend of tender beef or lamb, sweet carrots, and fluffy rice. Inspired by the classic restaurant-style plov, the dish fills your kitchen with savory aromas and comes together without fuss. I return to this recipe whenever I crave a one-pot meal that feels both homey and elegant.

The first time I made this was for a holiday dinner when I wanted something easy but special. Ever since then plov has been a regular star at our table especially on chilly weekends.

Ingredients

  • Vegetable oil or ghee: gives the rice a rich aroma and helps brown the meat beautifully
  • Onions: provide the foundation of deep flavor and soften the sharpness of the meat
  • Carrots: add a subtle sweetness and their firm texture stands out in the rice
  • Long-grain rice (such as basmati or jasmine): produces fluffy grains that do not clump
  • Boneless beef or lamb: brings savory richness and stays tender when properly seared
  • Hot water or beef broth: ensures the rice cooks evenly and adds an extra layer of flavor
  • Ground cumin: is essential for its warm earthy undertone that defines plov
  • Ground coriander: brings floral brightness though it is optional
  • Salt and pepper: let you adjust seasoning for your taste
  • Whole garlic head: infuses the dish with gentle garlic aroma if you love garlic
  • Fresh parsley or dill: brightens everything up at the end

Choose firm fresh carrots and well-marbled meat for best results. Select rice with a tight grain structure so it holds up to simmering.

Step-by-Step Instructions

Sear the Meat:
Heat the oil in a deep pan or Dutch oven over medium-high. Add the beef or lamb pieces and cook until browned on every side. This step builds foundational flavor. Remove the meat and set aside so it stays juicy and does not overcook.
Sauté the Vegetables:
Turn the heat to medium. Add chopped onions to the same pan and stir for about three to four minutes until they look soft and clear. Add carrot matchsticks and cook another four to five minutes. Give them time to soften but do not let them get mushy or lose their shape.
Combine and Simmer:
Place the browned meat back into the pan. Sprinkle in cumin and optional coriander along with salt and pepper to taste. Stir gently to coat everything in the spices. Spread the rinsed rice on top in an even layer without mixing because this helps the rice steam perfectly. Slowly pour hot water or broth over the rice so it soaks in. For bonus flavor nestle a whole head of garlic into the center. Let the pot come to a simmer then drop the heat to low and cover tightly. Let it cook for around twenty to twenty five minutes until the rice is completely tender and the liquid is absorbed.
Rest and Fluff:
Turn off the heat and leave the lid on for a full ten minutes. This step sets the texture and makes fluffing easier. Use a fork to gently fluff the rice all over gently mixing the meat and vegetables beneath. Remove the garlic head if you used it and scatter fresh herbs on top just before serving.
A bowl of rice with meat and carrots. Save
A bowl of rice with meat and carrots. | recipesfoodyummy.com

My favorite part is scooping out a clove of the slow-cooked garlic with each serving. The gentle sweetness reminds me of cooking plov with my cousins at family reunions when laughter filled the kitchen and every plate was scraped clean.

Storage Tips

Keep leftovers in a tightly sealed container in the fridge for up to three days. The rice may get a little firmer but a splash of water and gentle reheating on the stovetop brings everything right back. I like to reheat it with a pat of butter for extra richness.

Ingredient Substitutions

If you do not have beef or lamb you can use chicken thighs for a lighter twist. For an even creamier texture try short-grain rice but adjust the water amount. No fresh herbs Use chopped green onions instead to add that bright note at the end.

Serving Suggestions

Pile the pilaf high on a platter and bring to the table family style. Serve with a crisp cucumber and tomato salad for contrast. A dollop of plain yogurt on the side is perfect for balancing the warming spices.

Cultural Context

This type of rice pilaf has roots across Central Asia and Eastern Europe where plov is a centerpiece dish for celebrations and family gatherings. Every cook has their own signature touches but the combination of rice meat and carrots is beloved for good reason.

Recipe FAQs

→ What meat is best for this pilaf?

Beef or lamb both work well. Choose boneless cuts with some marbling to ensure tenderness after simmering.

→ Do I need to use long-grain rice?

Long-grain varieties like basmati or jasmine deliver fluffy, separate grains essential for the traditional texture.

→ Can I add the garlic whole?

Yes, gently nestling a whole, peeled garlic head in the rice imparts subtle flavor and aroma to the dish.

→ What gives this pilaf its signature flavor?

Ground cumin, optional coriander, and well-seared meat contribute the distinctive warmth and depth of flavor.

→ How do I achieve perfect, non-sticky rice?

Rinse the rice thoroughly to remove excess starch, and avoid stirring after layering it into the pan.

→ How should I garnish before serving?

Add chopped fresh parsley or dill for a bright, fresh touch and appealing color contrast.

Meat & Carrot Rice Pilaf Plov

Aromatic meat, carrots, and fluffy rice simmered with warm spices for a rustic and flavorful main dish.

Prep Time
15 mins
Cooking Time
40 mins
Total Duration
55 mins
By: Loura

Recipe Type: Main Dishes

Skill Level: Intermediate

Cuisine: Central Asian

Portions Yielded: 4 Serving Size

Dietary Preferences: Gluten-Free, Dairy-Free

What You'll Need

→ Main Components

01 2 tablespoons vegetable oil or ghee
02 400 grams boneless beef or lamb, cut into bite-sized pieces
03 1 medium onion, finely chopped
04 2 medium carrots, cut into matchsticks
05 1.5 cups long-grain rice, rinsed
06 2.75 cups hot water or beef broth

→ Seasonings and Garnishes

07 1 teaspoon ground cumin
08 0.5 teaspoon ground coriander
09 Salt and freshly ground black pepper, to taste
10 1 whole head garlic, optional
11 Fresh parsley or dill, for garnish

Steps To Follow

Step 01

Heat oil in a deep pan or Dutch oven over medium-high heat. Add the beef or lamb and sear until evenly browned on all sides. Remove the meat with a slotted spoon and set aside.

Step 02

Reduce heat to medium. Add finely chopped onion to the same pan and cook for 3–4 minutes until translucent. Incorporate carrots and continue to cook for 4–5 minutes until softened yet structured.

Step 03

Return the browned meat to the pan. Add ground cumin, coriander, salt, and pepper. Spread rinsed rice evenly over the mixture without stirring. Carefully pour hot water or beef broth over the rice. Optionally, nestle a whole head of garlic (with the top peeled) into the center. Bring to a gentle boil, reduce heat to low, cover tightly, and simmer for 20–25 minutes until rice is tender and liquid is fully absorbed.

Step 04

Remove from heat and let the pilaf rest, covered, for 10 minutes. Gently fluff with a fork, removing the garlic head if used. Transfer to serving plates and garnish with freshly chopped parsley or dill.

Notes and Tips

  1. For a richer flavor, use beef broth instead of water. Rinsing the rice thoroughly helps achieve separate, fluffy grains.

Required Equipment

  • Deep pan or Dutch oven
  • Cutting board
  • Chef’s knife
  • Slotted spoon

Nutritional Info (per serving)

These details are for informational purposes only and shouldn't replace medical advice.
  • Caloric Content: 540
  • Fats: 18 g
  • Carbohydrates: 64 g
  • Proteins: 31 g