SafePlates

Ingredients

• 2 lbs (900g) beef chuck or stew meat, cut into 1-inch (2.5cm) cubes
• 2 cups (400g) long-grain rice (such as basmati or jasmine)
• 4 cups (950ml) water or beef broth
• 3 medium carrots, cut into thin matchsticks (about 12 oz/340g)
• 2 large onions, finely chopped (about 14 oz/400g)
• 1/2 cup (120ml) vegetable oil
• 1 head garlic, whole (outer skin removed, root trimmed)
• 2 tsp (10g) ground cumin
• 1 tsp (5g) ground coriander
• 1/2 tsp (2g) ground black pepper
• 1/2 tsp (2g) paprika
• 1 1/2 tsp (9g) salt, or to taste

Instructions

1. Rinse the rice under cold water until the water runs clear. Soak the rice in cold water for 20-30 minutes, then drain well.
2. Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
3. Add the beef cubes and brown them on all sides, about 5-7 minutes.
4. Add the chopped onions and cook until they are soft and golden, about 5 minutes.
5. Stir in the carrots and cook for another 3-4 minutes, stirring occasionally.
6. Add the cumin, coriander, black pepper, paprika, and salt. Stir well to coat the meat and vegetables with the spices.
7. Pour in the water or beef broth and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes.
8. Remove the lid and spread the soaked, drained rice evenly over the meat and vegetables. Do not stir.
9. Gently press the whole head of garlic, root side down, into the center of the rice.
10. Carefully ladle a little of the hot broth over the rice to moisten it. If needed, add a bit more hot water to just cover the rice.
11. Increase the heat to medium-high and cook uncovered until most of the liquid is absorbed and small holes appear on the surface of the rice, about 10-12 minutes.
12. Reduce the heat to low, cover the pot tightly, and cook for another 20-25 minutes, until the rice is tender and all the liquid is absorbed.
13. Turn off the heat and let the plov rest, covered, for 10 minutes.
14. Remove the garlic head. Gently fluff the rice and mix with the meat and vegetables before serving.

Tip

For extra flavor and freshness, serve plov with chopped fresh herbs like cilantro or parsley and a side of pickled vegetables.