PilafCentral AsianMedium

Beef Pilaf with Carrots and Cumin

Name: Beef Pilaf with Carrots and Cumin
Prep time: 23 min
Cook time: 1 h 47 min
Total time: 2 h 10 min
Yield: 6 servings
Cuisine: Central Asian
Ingredients: 2 cups (400 g) long-grain rice (basmati or similar), rinsed in several changes of cold water until the water runs nearly clear; 1½ lb (680 g) boneless beef chuck, trimmed of hard fat, cut into 1-inch (2.5 cm) cubes and patted dry; ⅓ cup (80 ml) neutral vegetable oil; 2 large (about 14 oz) (400 g) large yellow onions, halved and sliced into ¼-inch (6 mm) half-moons; 1 lb (450 g) carrots, peeled and cut into matchsticks about ¼ inch (6 mm) thick and 2½ inches (6 cm) long; 1 tbsp (6 g) whole cumin seeds, divided: 2 tsp for the onions, 1 tsp lightly crushed in a mortar or with the flat of a knife for the rice; 2½ tsp (15 g) fine sea salt, divided: 1 tsp with the onions, 1½ tsp over the rice; 1 tsp (2 g) black pepper, freshly ground; 3 cups (720 ml) water, plus extra warm tap water for soaking the rice; of the 3 cups, 1 cup (240 ml) cool for braising and 2 cups (480 ml) boiling for the rice; 1 head (50 g) whole head of garlic, outer papery skins removed, top ¼ inch sliced off to expose the cloves, left whole; ¼ cup (40 g) raisins, rinsed (optional)

From the MyKitchenBank Kitchen

Tender braised beef chuck, sweet golden carrots and toasty cumin are layered under fluffy long-grain rice and steamed in one pot. It's a Central Asian-style plov that is deeply savory and made entirely on the stovetop.

Prep: 23 min
Cook: 1 hr 47 min
Wait: 40 min
Total: 2 hr 50 min
Makes: About 8 cups (6 generous servings)

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Ingredients

6 servings

2 cups (400 g) long-grain rice (basmati or similar), rinsed in several changes of cold water until the water runs nearly clear
1½ lb (680 g) boneless beef chuck, trimmed of hard fat, cut into 1-inch (2.5 cm) cubes and patted dry
⅓ cup (80 ml) neutral vegetable oil
2 large (about 14 oz) (400 g) large yellow onions, halved and sliced into ¼-inch (6 mm) half-moons
1 lb (450 g) carrots, peeled and cut into matchsticks about ¼ inch (6 mm) thick and 2½ inches (6 cm) long
1 tbsp (6 g) whole cumin seeds, divided: 2 tsp for the onions, 1 tsp lightly crushed in a mortar or with the flat of a knife for the rice
2½ tsp (15 g) fine sea salt, divided: 1 tsp with the onions, 1½ tsp over the rice
1 tsp (2 g) black pepper, freshly ground
3 cups (720 ml) water, plus extra warm tap water for soaking the rice; of the 3 cups, 1 cup (240 ml) cool for braising and 2 cups (480 ml) boiling for the rice
1 head (50 g) whole head of garlic, outer papery skins removed, top ¼ inch sliced off to expose the cloves, left whole
¼ cup (40 g) raisins, rinsed (optional)

Equipment (8)

5½- to 6-quart (5–5.5 L) heavy, lidded stovetop pot (such as an enameled cast-iron pot)
Sharp chef's knife and cutting board
Fine-mesh sieve or colander
Large bowl for soaking rice
Slotted spoon
Kettle or small saucepan for boiling water
Wooden spoon
Instant-read thermometer

Steps

Before you start

Everything happens on the stovetop; no oven is needed.
Start the rice soak first; it needs 30 minutes and you can prep everything else while it sits.
Use a heavy 5½- to 6-quart (5–5.5 L) pot with a tight-fitting lid so the rice steams evenly and the bottom doesn't scorch.
Cut the carrots into matchsticks rather than rounds so they soften and sweeten without turning to mush.
Bring a kettle of water to a boil when the beef braise has about 5 minutes left, ready for the rice step.
Plan on about 2 hours 50 minutes from start to table, including the soak and final rest.

1
Soak the rice
- Rinse the rice in a large bowl with cold water, swirling and draining 4 to 5 times until the water is only slightly cloudy.
- Cover the rinsed rice with warm tap water by 2 inches (5 cm) and let it soak for 30 minutes while you prep.
- Drain well in a sieve just before layering.
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Ready when: Grains look opaque white and slightly swollen
Tip: Don't skip the rinse; surface starch is what makes pilaf gummy.
2
Prep beef and vegetables
- Pat the beef cubes very dry with paper towels.
- Slice the onions, cut the carrots into matchsticks, and trim the top off the garlic head.
- Keep the three prepped items separate.
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Ready when: Beef is dry on the surface; carrots are uniform in size
Tip: Wet meat steams instead of browning, so drying it matters.
3
Brown the beef
- Heat the oil in the heavy pot over medium-high heat for about 2 minutes until it shimmers.
- Add half the beef in a single layer and cook without moving for 3 minutes, then turn and brown the other sides for 2 to 3 minutes more.
- Move to a plate and repeat with the remaining beef, leaving the oil and browned bits in the pot.
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Ready when: Beef is deep brown on most sides, with a dark fond on the pot bottom
Tip: Crowding the pot drops the temperature and the beef will turn grey. Work in two batches.
4
Soften the onions
- Reduce the heat to medium.
- Add the onions, 2 teaspoons of the cumin seeds, 1 teaspoon of the salt and the pepper.
- Cook, stirring and scraping up the browned bits, for 8 minutes until the onions are soft and golden brown at the edges.
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Ready when: Onions are soft, golden, and the cumin smells toasty
Tip: If the bottom starts to blacken, splash in 2 tablespoons of water and lower the heat.
5
Add carrots and braise beef
- Return the beef and any plate juices to the pot.
- Scatter the carrots over the top, without stirring them in.
- Pour in 1 cup (240 ml) of the water, bring to a gentle simmer over medium heat, then cover and reduce to low.
- Braise for 45 minutes.
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Ready when: A beef cube yields easily to a fork and reads about 195°F (90°C) inside; about ½ cup (120 ml) of liquid remains
Tip: Keep the simmer barely bubbling; a hard boil toughens the beef.
6
Layer the rice
- Start boiling the 2 cups (480 ml) of remaining water.
- Drain the rice thoroughly and spread it evenly over the carrots in a mound; do not stir.
- Sprinkle with the remaining 1½ teaspoons salt and the crushed cumin, scatter on the raisins if using, and press the garlic head into the center.
- Raise the heat to medium-high.
- Pour the boiling water slowly down the side of the pot or over the back of a spoon so the layers stay intact.
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Ready when: Water sits about ¾ inch (2 cm) above the rice and tastes well seasoned, slightly salty
Tip: Taste the liquid now; it should taste a touch saltier than you'd like soup, since the rice will absorb it.
7
Cook off the water
- Cook uncovered at a steady, lively simmer for 8 to 10 minutes, until nearly all the water has been absorbed and the surface of the rice is just visible with small steam holes.
- Do not stir.
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Ready when: No standing water on top; rice surface is dimpled with steam holes and grains look slightly translucent at the edges
Tip: Stirring at this stage mixes the layers and makes the rice sticky.
8
Steam covered
- Gather the rice into a mound with a spoon.
- With the handle of a wooden spoon, poke 6 to 8 holes down to the bottom of the pot to let steam escape.
- Cover tightly (wrap the lid in a clean kitchen towel if it doesn't seal well, folding the towel ends up away from the flame) and cook over the lowest heat for 20 minutes.
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Ready when: Grains are tender, separate and dry, with no hard center when you bite one
Tip: Don't lift the lid during this time; escaping steam leaves the rice undercooked.
9
Rest off the heat
- Turn off the heat and let the pot stand, still covered, for 10 minutes.
- This lets the moisture redistribute so the rice on top and bottom is evenly cooked.
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Ready when: No visible liquid when the lid is lifted
10
Fluff and serve
- Remove the garlic head and set it aside.
- Use a slotted spoon to lift the beef out onto a plate.
- Gently fold the rice and carrots together from the bottom with a fork until the rice is streaked orange.
- Mound the rice on a platter, arrange the beef and garlic on top, and serve hot.
- Squeeze the soft garlic cloves out of their skins to eat with the pilaf.
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Ready when: Rice is fluffy and separate, garlic is soft when pressed
Tip: Fold gently; vigorous stirring breaks the grains.

Good to know

Tips

Use chuck rather than lean beef; its collagen melts during the braise and flavors the rice.
Leave the layers undisturbed after adding the rice for the best texture.
Use a heavy pot; thin pots scorch the bottom before the rice finishes.
Season the cooking water until it tastes slightly too salty; you can't fix bland rice afterward.

Make ahead

Braise the beef, onions and carrots (through step 5) up to 2 days ahead and refrigerate in the pot. Rewarm over medium-low heat until simmering, then continue with step 6. Rice can be soaked up to 2 hours ahead.

Storage & reheating

Room temperature: up to 2 hours (cool and refrigerate leftovers promptly). Fridge: airtight container up to 3 days. Freezer: up to 2 months in portions. Reheat in a covered skillet or microwave with 1 to 2 tablespoons of water per serving until steaming hot throughout (165°F / 74°C).

Substitutions

boneless beef chuck → boneless lamb shoulder, cut into 1-inch cubes. Traditional alternative; braise 45 to 60 minutes until tender.
long-grain rice (basmati or similar) → medium-grain rice. Gives a softer, stickier pilaf; reduce the boiling water to 1¾ cups (420 ml).
whole cumin seeds → 1 tbsp ground cumin. Add it with the onions; the flavor will be less crunchy and toasty.
raisins → dried barberries or chopped dried apricots. Adds tartness or sweetness; use the same amount.