Easy Pilaf with Beef

pilaf

Hearty, cozy, and oh so tasty, this easy beef pilaf recipe is one that you’ll want to make over and over again. 

With the temperatures dropping down so drastically, I always turn to my favorite comfort meals. You know, to comfort me amidst the freezing, dull, grey, cold. You know what? They almost always do. 

Food is so much more than just a bunch of ingredients to me and my family. Food is adventure; an experience. When I cozy up to those said comfort meals, it’s an unexplainable feeling. 

Well, the temperatures were quite low last week and I made it a plan to make some tasty beef pilaf. I bought my ingredients ahead of time and started looking forward to it days ahead. Now, I’m not sure if that was a good thing or bad, because by the third day the cravings became pretty bad. I could almost taste the succulent, tender beef mixed with the spiced rice. I threw in the towel. I had to make it that night. So, I did!

This Beef Pilaf is great for a number of reasons: not just because it makes a cozy meal.

It’s easy to make. I know the name makes it sound kind of daunting. But I promise it isn’t. Just a few minutes for prep and a couple of hours to cook is all you need.

It’s a one-pot meal. Yup, that’s right. No having to saute/fry in a different pan. Just make it all in the same dish.

It’s hearty. Seriously, it is a very filling recipe. The combination of beef and rice will keep you filled and satisfied.

You can add whatever you’d like. I like adding carrots to my pilaf. But you can choose from a number of vegetables such as peas, bell peppers, or even potatoes.

Make this beef pilaf for the whole family to cozy up to! It’s a perfect winter meal. 

What do you need to make this recipe?

  • 1 lb of lamb or beef, cut into stew size or a little bigger
  • 1 Tbsp oil
  • 2-3 carrots, grated
  • 1 yellow onion, chopped
  • 1 1/2 Tbsp cumin
  • salt and pepper
  • 1 cup white rice
  • 1-2 cloves garlic
  • 2 cups of water
  • 1 tsp salt

plov5

How to make Pilaf:

  • On medium heat, in a pot ( I like to use the iron cast pan, I think it gives it a better taste),  pour 4-5 Tablespoons of oil, peel onion, and take the first layer first off and put it in the pan. Then, chop the rest of the onion and put it aside.
  • After the onion gets brown/gold color, take it out and throw it away (This step is just for the flavor.)
  • In the same pot, turn down the heat to medium-low, add in the meat (stew size cut), sprinkle 1 teaspoon of salt, and 1 teaspoon of ground black pepper. Stir.
  • While meat is frying, grate the carrots, wash the rice, and if you haven’t already, chop the onion.
  • When the meat has browned up a little bit, add in the onion, stir, and let the flavors of meat and onion blend together for 1-2 minutes. Add in the carrots, mix, and add in 2 cups of water, 1 1/2 Tablespoons of Cumin, and 1 teaspoon of salt (or to taste).

pilaf

  • Peel garlic and add to the pan. Don’t mince; I used one garlic clove because I had one big garlic clove, If you have smaller garlic you could even use it all or few cloves.
  • Bring to a boil, turn heat to low, and put in the washed rice but don’t stir it.

pilaf

  • Cover pan, set on low heat if you haven’t already, and let it cook for 35-40 minutes.

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pilaf

 

Pair this dish with this yummy salads:

Equipment I Used

Pilaf

Pilaf Recipe

Upgrade your rice to this traditional Russian dish. It's complete with chunks of hearty meat, carrots, and cumin flavours.
Prep Time 20 mins
Total Time 2 hrs
Course dinner, lunch, Main Course
Cuisine Russian, Ukranian
Servings 10
Calories 221 kcal

Equipment

  • grater
  • Knife
  • Cutting board
  • pot
  • wooden spoon

Ingredients
  

  • 1 lb lamb or beef cut into 1 inch pieces
  • 1 Tbsp oil
  • 1 yellow onion chopped
  • 2-3 carrots grated
  • 1 ½ Tbsp cumin
  • 1 tsp salt
  • 1 cup white rice
  • 1-2 cloves garlic
  • salt to taste
  • black pepper to taste
  • 2 cups water

Instructions
 

  • On medium heat, in a pot, pour 4-5 Tablespoons of oil, peel onion, and take the first layer first off and put it in pan. Then, chop the rest of the onion and put aside.
  • After onion gets brown/gold color, take it out and throw away (This step is just for the flavor.)
  • In the same pot, turn down the heat to medium-low, add in the meat (stew size cut), sprinkle 1 teaspoon of salt, and 1 teaspoon of ground black pepper. Stir.
  • While meat is frying, grate the carrots, wash the rice, and if you haven’t already, chop the onion.
  • When meat has browned up a little bit, add in the onion, stir, and let the flavors of meat and onion blend together for 1-2 minutes. Add in the carrots, mix, and add in 2 cups of water, 1 1/2 Tablespoons of Cumin, and 1 teaspoon of salt (or to taste).
    Pilaf
  • Peel garlic and add to pan. Don’t mince; I used one garlic clove because I had a big garlic as a whole, If you have a smaller garlic you could even use it all or few cloves.
  • Bring to a boil, turn heat to low, and put in the washed rice but don’t stir it.
    Pilaf
  • Cover pan, set on low heat if you haven’t already and let it cook for 35-40 minutes before enjoying.
    Pilaf

Nutrition

Nutrition Facts
Pilaf Recipe
Amount Per Serving
Calories 221 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Cholesterol 33mg11%
Sodium 273mg12%
Potassium 193mg6%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 1g1%
Protein 9g18%
Vitamin A 2050IU41%
Vitamin C 2mg2%
Calcium 29mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword beef, carrot, cumin, dinner, garlic, lamb, lunch, main course, main dish, olive oil, onion, pilaf, plov, rice
Tried this recipe?Let us know in the comments how it was!
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