Kazakh Beef Plov
Hearty dish with meat, onion carrots, onions, and spices.
Servings: 6 - 8
Ingredients
- ½ cup (109g) Corn oil
- 1.1lb (500g) Beef
- 1.1lb (500g) Carrots
- (8.8oz) 250g Onions
- 2 ¾ cup (500g) Long-grain rice (rice to water ratio should be 1:1)
- 2 ¾ cup (500g) Water (rice to water ratio should be 1:1)
- ½ head Garlic
- 1 ½ tsp Cumin (whole)
- 1 Small bay leaf
- ⅛ tsp turmeric
- ⅛ tsp curry
- 1 tsp Salt, or to taste (water should be salty)
- Black pepper, to taste
Instructions
Preparation
- Peel and julienne the carrots.
- Slice onion thinly.
- Cut meat into thin strips or cubes.
- Wash rice and measure out water for cooking.
- Measure out spices.
Cooking
- Preheat oven to 340° F (171° C). Skip if cooking on stove top.
- Heat the oil in a Kazan or heavy-bottom dutch oven. Add cut-up meat into the oil and sauté until meat is no longer red. Reduce heat to low and let cook, stirring periodically, until the water cooks out (about an hour).
- Add sliced onions to the meat and sauté until translucent.
- In the meantime, heat a separate skillet on medium-high heat and add a tablespoon oil. Sauté carrots until a bit softened but still hard.
- When onion is done cooking, add all the spices (cumin, garlic, black pepper, salt, bay leaf). Let cook for one minute.
- Add rice and water and bring to low boil.
- "Straighten" out rice and add carrots on the top spreading them out evenly. Cover with lid and bake in the oven for 40-45 minutes. If using stove top, reduce heat to medium-low and cook for 40-45 minutes.
- Take out Plov from the oven once done. Let sit for 15 minutes before opening (optional).
- Mix the carrots into the rice and serve.
Notes
The dish can be partially prepared ahead of time. Fry the meat the day before. Then, let it cool and refrigerate. Cut the carrots and onions and refrigerate them as well. Prep the rest of the ingredients. Then, on the day of cooking, you just need to saute the carrots and heat up the meat and complete cooking the dish.