Innichka Chef: Rice Pilaf with Beef (Plov)
The beef-and-basmati plov video linked directly from the creator's original recipe.
Official cooking video · Innichka Chef / Inna · YOUTUBECentral Asian-Style Beef, Carrot and Basmati Plov (6 Servings)
A six-serving scaled home adaptation of Innichka Chef's Uzbek-style plov: beef, onion, and carrot form the spiced zirvak base, topped with basmati rice and steamed in one pot.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Rinse 340 g basmati rice several times until the water runs fairly clear; soak in fresh water for 30 minutes, then drain well.
- 02
Cut beef into roughly 3 cm cubes and pat dry; slice onions and cut carrots into matchsticks. Keep raw-meat utensils separate from produce tools.
- 03
Heat 60 g ghee in a heavy pot over medium-high heat. Brown the beef on its surfaces and transfer to a plate, taking care of oil splashes.
- 04
Sauté onions in the same pot until deep golden; add carrots and stir-fry 7–10 minutes more.
- 05
Return beef; add cumin, coriander, barberries, bay leaves, pepper, 8 g salt and 250 mL water. Cover and simmer gently 30–45 minutes until beef softens. If it dries out, borrow a little from the measured rice water.
- 06
Spread drained rice evenly over the zirvak without stirring. Place half the garlic bulb in the center; gently pour 350 mL hot water over the rice so liquid just reaches the rice surface, adding the rest gradually only if needed.
- 07
Cover tightly and steam over low heat 20–25 minutes, until rice is tender and most free liquid is gone. If dry but rice is still hard, add a little hot water.
- 08
Turn off heat and rest covered for 15 minutes. Remove bay leaves and garlic skin, gently fluff rice, and serve topped with beef and carrots.
- 09
Do not leave cooked rice at room temperature for long; divide leftovers into shallow containers and refrigerate within 2 hours. Reheat all parts of leftovers to 74°C.
Before you cook
Ghee may contain milk components; check if allergic to dairy. Avoid cross-contamination between raw beef and ready-to-eat food. Refrigerate cooked rice and beef at 4°C or below within 2 hours, eat within 3–4 days, and reheat to 74°C. Water measurements are a practical adaptation and should be adjusted to the rice.
Allergens: MILK
Image & source credits
These illustrations stand in for food photos.
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