There’s something magical about a pot of rice slowly absorbing aromatic spices, tender beef juices, and the rich flavors of a long simmer. This Slow Simmered Beef and Basmati Plov with Whole Spices is more than just a dinner—it’s a comforting, hearty, and deeply satisfying one-pot meal that feels like home. Inspired by uzbek plov recipe traditions but infused with broader slavic food influences, this dish is a celebration of humble ingredients elevated by patience and spice. Think of it as the long-lost cousin of ukrainian plov recipe and russian plov, but with a spiced twist and melt-in-your-mouth beef that transforms this into a cold-weather favorite.

Whether you’re exploring the world of pilaf recipes or looking for a deeply warming rice pilaf recipe, this one deserves a permanent spot in your kitchen notebook.

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Slow Simmered Beef and Basmati Plov with Whole Spices

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Prep Time 20

Cook Time 2

Total Time 2 20

Course Main Course

Cuisine Afghanistan, South Asian, Uzbek

Servings 6

Equipment

Heavy-bottomed Dutch oven or deep cast iron pot This is essential for even heat distribution. A traditional kazan or cauldron is used in uzbek plov recipe cooking, but a Dutch oven works beautifully.
Sharp chef’s knife For slicing onions and julienning carrots.
Wooden spoon or heatproof spatula For stirring without scratching.
Fine mesh strainer To rinse rice thoroughly.
Measuring cups and spoons

Ingredients

For the Beef

2 tablespoons neutral oil sunflower or vegetable
1.5 lbs beef chuck or brisket cut into 1.5-inch cubes (for truly tender beef, avoid lean cuts like sirloin)
Salt and freshly ground black pepper to taste

For the Plov

2 cups basmati rice rinsed until the water runs clear
1 large yellow onion thinly sliced
3 large carrots cut into thin matchsticks
5 cloves garlic whole and unpeeled
1 tablespoon tomato paste
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon sweet paprika
1/4 teaspoon turmeric optional, for a golden hue
4 cups beef stock or water
2 tablespoons whole spices:
1 cinnamon stick
4 –5 whole cloves
6 –8 black peppercorns
2 –3 green cardamom pods lightly crushed
1 bay leaf

Optional Garnish

Fresh parsley or cilantro
Pomegranate arils or barberries for a tart pop, especially common in plov recipes across the region

Instructions

Sear the Beef

Heat your Dutch oven over medium-high heat with oil. Pat the beef dry with paper towels and season with salt and pepper. Sear the cubes in batches to avoid overcrowding, browning each side deeply. This caramelization builds the foundation of flavor. Remove and set aside.

Sweat the Aromatics

In the same pot, reduce heat to medium. Add a little more oil if needed, then toss in the sliced onions. Cook until golden and soft—about 8–10 minutes. Stir in the carrots and continue to cook for another 5 minutes until they’re just softened.

Add Tomato Paste and Spices

Push the vegetables to one side and toast the tomato paste for 1 minute to deepen its flavor. Sprinkle in the ground cumin, coriander, paprika, and turmeric if using. Stir everything together and cook until aromatic, about 2 minutes.

Deglaze and Simmer the Beef

Return the browned beef to the pot. Add the whole spices and garlic cloves. Pour in the stock or water, making sure the beef is just submerged. Bring to a simmer, cover, and reduce the heat to low. Simmer for 1.5 hours or until the beef is fork-tender.

Prepare the Rice

While the beef simmers, rinse the basmati rice thoroughly until the water is clear. This helps keep the grains separate and fluffy later.

Layer the Plov

Once the beef is tender, gently even out the meat and veggie layer. Drain the rice and add it on top, do not stir. Gently spoon enough hot liquid over the rice to just cover it—about 4 cups total. Nestle the garlic cloves back into the top layer.

Cook the Plov

Raise heat to medium-high and bring the pot to a gentle boil uncovered. Let the rice absorb most of the liquid—about 10 minutes. Then reduce heat to low, cover with a tight-fitting lid, and cook for another 20 minutes undisturbed.

Steam and Serve

Turn off the heat and let the pot sit for 10 minutes with the lid on to steam. Before serving, gently fluff the rice with a fork, mixing in the meat and vegetables. Avoid overmixing to keep the texture of the rice.

Pairings

This dish is already quite filling on its own, but a few accompaniments will elevate it:

Fresh cucumber and tomato salad with a simple vinegar dressing adds a cooling, acidic contrast.
Plain kefir or sour yogurt makes a creamy side that balances the spices.
Pickled vegetables—like russian-style pickled cabbage or beets—offer crunch and zing.
Flatbread or lavash, warmed and lightly brushed with butter, for scooping and soaking up juices.
For a full Slavic food dinner table, serve it alongside smaller plates like Russian dumplings (pelmeni) or a chilled beet salad.

If you're leaning into the Russian recipes traditional vibe, a shot of vodka before the meal and black tea after is culturally appropriate and satisfying.

FAQs

1. Can I use chicken instead of beef?

Yes, but you’ll want to use bone-in, skin-on thighs for flavor and moisture. That said, the slow simmering nature of this dish is best suited for beef or lamb. If you’re looking for a russian chicken recipe, consider a separate recipe like chicken plov, which requires different timing and stock.

2. What kind of beef is best for plov?

Go for cuts like chuck roast, brisket, or beef shin. These cuts have connective tissue that breaks down over time, resulting in tender beef perfect for slow cooking. Avoid lean cuts—they dry out and lack flavor.

3. Is this a traditional russian plov?

While this dish draws influence from russian plov recipe traditions, it borrows heavily from the uzbek plov recipe style, especially in its use of whole spices and layering technique. You can think of it as a cross-cultural pilaf recipe with Slavic soul and Central Asian depth.

4. Can I make this with lamb?

Absolutely! Lamb is a common choice for lamb plov, especially in Uzbek and Caucasus cuisines. Shoulder or leg cuts work well. Just adjust the cooking time slightly, as lamb becomes tender faster than beef.

5. Can this be made vegetarian?

You can substitute mushrooms like cremini or portobello for the meat, and use vegetable broth instead of beef stock. While it won’t be traditional, it’s a satisfying adaptation. You could also use roasted eggplant or chickpeas for added texture.