Meat & Carrot Rice Pilaf Plov (Printable Version)
Aromatic meat, carrots, and fluffy rice simmered with warm spices for a rustic and flavorful main dish.
# 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:
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.
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.
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.
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:
01 -
For a richer flavor, use beef broth instead of water. Rinsing the rice thoroughly helps achieve separate, fluffy grains.