Rice Pilaf – also known as pilau or plov, is an extremely tasty rice dish where the rice is cooked together with meat and spices resulting in a very flavorful dish. It is similar to Indian Biryani (breyani) except not buttermilk or yogurt is used to marinate the meat.
My beef and rice pilaf is a traditional Russian plov supplemented with some Indian biryani spices making this a super tasty dish with a little bite from the optional added chili.
Beef and Rice Pilaf
Equipment
- Large pot – preferably cast iron
- Large frying pan
Ingredients
- 1 each onion chopped
- 500 gr Stewing Beef ( 1.1 pound)
- 3 lrg Carrots grated
- 5 cloves Garlic
- 2 tsp Salt
- 1 tsp Ground black pepper
- ½ tsp Turmeric (Borrie)
- 1 stick Cinnamon
- 1 tsp Tomato Paste
- ½ tsp Cumin powder
- 3 pods Cardamom (Elachi)
- 1 tsp Paprika
- 1 to taste Ground Nutmeg
- 2 cups Rice
- 1 to Taste Chili
Instruction Video (please like and subscribe)
Instructions
- Add a little oil to frying pan and add chopped onions (med heat)
- Add grated carrots, chili as required, and tomato paste – fry till onions are translucent.
- Heat pot with a little oil – add cubed beef and brown the beef cubes
- Add the salt, pepper, cumin, paprika, turmeric, cinnamon, and cardamom
- Add the fried onion and carrots on top of the beef cubes
- Spread the uncooked rice on top of the carrots and onion
- Add a little more salt, Paprika for color, and add the nutmeg
- Add water to cover the rice
- Add garlic cloves
- Place lid on the pot and let it simmer for 2 hours. After 2 hours the water should be evaporated but the rice should still be moist.
- Bon Appetit
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Rice pilaf is truly one of my favorite dishes. It can be cooked the day before if necessary and often tastes better on the 2nd day as the spices have then really settled in and matured.
The beef cubes may be substituted with Pork, Mutton or Lamb, or Chicken.
I trust that you will grow to love this dish as much as I do.
