The most delicious rice recipe! “Plov” is an aromatic rice pilaf recipe that originated from Uzbekistan centuries ago but it has also become a staple dish in Russia and Eastern Europe. I even have this recipe in my new cookbook, Beyond Borscht! This traditional and classic ‘Beef Plov’ recipe is so delicious, aromatic and will not disappoint! Plov is traditionally made with lamb but this beef version is also delicious! Want a chicken version? Check out my ‘Easy Chicken Plov’ recipe!
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How to Make Plov
Making this beef rice pilaf is super easy and done in two steps! First, start by preparing the meat. Cube it into chunks, then brown all over and season well with salt and pepper. Next, saute the carrots, onion and garlic. I season my plov with cumin, coriander, ginger, paprika and mustard to add amazing flavor and aroma. The beef needs to be braised for about an hour in beef broth until it’s tender and falls apart easily.
Next, it’s time to add the rice and garbanzo beans. Sprinkle the rice over the beef but do not stir the ingredients together. The rice needs to cook sitting on top of the meat and carrot mixture. The rice should be completely covered with the beef broth by about a 1-cm. Add more broth or water as needed. Cook the rice covered until all the liquids have been absorbed the rice is done. I like to leave my pan covered and resting for another 10 minutes before fluffing the rice with a fork. Serve this beef plov with pickles or pickled tomatoes for a traditional meal!
More Recipes
Enjoyed my recipe for Beef Plov? Check out some of my other Eastern European and Russian recipes!
- Chicken Rice Pilaf – another delicious version of plov with chicken!
- Easy Mushroom Rice – you’ll love this easy side dish with all types of meats!
- Juicy Meatballs with Mushroom Sauce – the best meatballs recipe ever!
- Ukrainian Stewed Beef & Potatoes – this easy dish is always a hit!
- Classic Beef Borscht – traditional beef and beet soup!
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I made this for dinner and this was the best plov ever!! This recipe is definitely a keeper. Thank you 🙂
Glad to hear you liked my recipe! 🙂
Made plov for the first time. It turned out delicious!!!! My hubby and guests were impressed. Even I was impressed with myself.. Directions were easy to follow and the video helped a lot.. Thanks
🙂 That’s wonderful! I’m so glad you and your guests enjoyed it!
Tanya i just made this and it turned out so so good. Thank u for ur recepies and i love that to every recepie u have a video attached it makes things for me so much easier
🙂 I’m so glad to hear you enjoyed it! Thank you for watching!
Really loved this plov..but one question..how long and what temp. Do you cook the dish for after you put the rice in..and do u put the lid on?? Mine came out a little mushy!! Lol sticky..
I’m glad you enjoyed the recipe! Yes, you do want to close the pan with a lid. I cook for about 30 minutes, just until the rice is cooked all the way! The type of rice you use is also important; I use California Calrose Long-grain rice. Also, don’t stir the rice while it cooks; if all the broth evaporates, you can add 1/2 cup at a time until the rice is cooked.
Hi Tanya, I love all your recipes! Thanks for sharing them! Im making plov by your recipe. Its almost done. Plov smells sooo so good! Its my first time making plov.
How long does the rice cook in the pan with all the ingredients?
Hi! 🙂 I hope you enjoyed my recipe! Plov is one of my favorites! You need to cook the rice just until it’s completely cooked. You can give it a taste-test and if it’s not cooked all the way through, continue cooking. If all the broth has evaporated, add about 1/2 cup at at time.
I am seriously in love with this plov! It’s the best of the best that I have ever tried by far!! Thank you a ton!!!
I’m so glad you enjoyed my recipe! Thank you for the feedback! 🙂
Hi Tanya,
Some plov recipes have it where the rice is sitting in hot water while the meat is cooking. Do you have to do that with this recipe?
I just add my rice into the dish once the meat is cooked and tender. I don’t do anything special to the rice otherwise but if that trick works for you, let me know! 🙂
Do you rinse the rice in advance before you place it into pot with the meat?
I’ve tried it both ways, rinsing and not rinsing and I honestly don’t see a big difference 🙂
The “How To” section and video are not appearing on this page. Do you have a link to your how-to video? Thank you in advance. 🙂
Sorry about that! I just fixed it; enjoy 🙂 If you can’t see the videos on the recipe page, you can find the videos on my ‘video’ page, too 🙂
I’m about to make this but want to use white jasmine rice instead. How much broth should I use?
Hi! I don’t recommend jasmine rice as it can get very soft but if you’re already making it, add maybe a cup less of the broth and add more if necessary.
Hi Tatiana, I made this plov for our dinner last night and it was DELICIOUS! Cooked and turned out just like in your video/photo. Thank you for a great recipe! P.S I used Basmati rice as I couldn’t find the one you used and it turned out great 🙂
I’m so glad you enjoyed my recipe! Thank you for taking the time to leave a review 🙂
Hey, would parboiled rice work?
Yes, that’s what my mom uses all the time! 🙂
What kind of oil did you use in the beginning to brown the meat? Will be making this recipe next week!
I usually use olive oil 🙂
I made this tonight and it was sooooo good! I am a very picky eater and I loved it! My husband loved it too. We will definitely be adding this to our dinner rotation. Thanks for the recipe!
Awesome! I’m so glad you enjoyed it! :))