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Slow Simmered Beef and Basmati Plov with Whole spices

Slow Simmered Beef and Basmati Plov with Whole Spices

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.