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Kazakhh Beef Plov

Community Member
May 31, 2022
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Kazakhh Beef Plov

Ingredients

for 6 servings

  • ½ cup corn oil (120 mL)
  • 1 lb beef (425 g), cubed
  • 1 lb carrot (425 g), peeled and julienned
  • 9 oz onion (265 g), julienned
  • 2 ¾ cups long grain rice (550 g), (rice to water ratio should be 1:1), rinsed
  • 2 ¾ cups water (180 mL)
  • ½ garlic bulb
  • 1 ½ teaspoons cumin, whole
  • 1 small bay leaf
  • ½ teaspoon turmeric
  • ½ cup curry sauce
  • 1 teaspoon salt, or to ast
  • black pepper, to taste

Nutrition Info

  • Calories 576
  • Fat 22g
  • Carbs 68g
  • Fiber 3g
  • Sugar 7g
  • Protein 23g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 340° F (171° C). Skip this step if cooking on the stove top.
  2. Heat the oil in a Kazan or heavy-bottom dutch oven. Add cut-up meat into the oil and sauté until the meat is no longer red. Reduce heat to low and let cook, stirring periodically, until the water cooks out (about an hour). Then, add sliced onions to the meat and sauté until translucent.
  3. In the meantime, heat a separate skillet on medium-high heat and add a tablespoon of oil. Sauté carrots until slightly softened but still has a bite.
  4. When the onion is done cooking, add all the spices (cumin, garlic, black pepper, salt, bay leaf). Let cook for one minute. Add rice and water and bring to low boil.
  5. "Straighten" out rice and add carrots on the top, spreading them out evenly. Cover with lid and bake in the oven for 40-45 minutes. If using the stove top, reduce heat to medium-low and cook for 40-45 minutes.
  6. Remove from the oven once cooked. Let sit for 15 minutes before opening.
  7. Mix the carrots into the rice and serve.
  8. Enjoy!

Ingredients

for 6 servings

  • ½ cup corn oil (120 mL)
  • 1 lb beef (425 g), cubed
  • 1 lb carrot (425 g), peeled and julienned
  • 9 oz onion (265 g), julienned
  • 2 ¾ cups long grain rice (550 g), (rice to water ratio should be 1:1), rinsed
  • 2 ¾ cups water (180 mL)
  • ½ garlic bulb
  • 1 ½ teaspoons cumin, whole
  • 1 small bay leaf
  • ½ teaspoon turmeric
  • ½ cup curry sauce
  • 1 teaspoon salt, or to ast
  • black pepper, to taste

Nutrition Info

  • Calories 576
  • Fat 22g
  • Carbs 68g
  • Fiber 3g
  • Sugar 7g
  • Protein 23g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 340° F (171° C). Skip this step if cooking on the stove top.
  2. Heat the oil in a Kazan or heavy-bottom dutch oven. Add cut-up meat into the oil and sauté until the meat is no longer red. Reduce heat to low and let cook, stirring periodically, until the water cooks out (about an hour). Then, add sliced onions to the meat and sauté until translucent.
  3. In the meantime, heat a separate skillet on medium-high heat and add a tablespoon of oil. Sauté carrots until slightly softened but still has a bite.
  4. When the onion is done cooking, add all the spices (cumin, garlic, black pepper, salt, bay leaf). Let cook for one minute. Add rice and water and bring to low boil.
  5. "Straighten" out rice and add carrots on the top, spreading them out evenly. Cover with lid and bake in the oven for 40-45 minutes. If using the stove top, reduce heat to medium-low and cook for 40-45 minutes.
  6. Remove from the oven once cooked. Let sit for 15 minutes before opening.
  7. Mix the carrots into the rice and serve.
  8. Enjoy!

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