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Beef pilaf recipe

Beef pilaf recipe


  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak
  • Sirloin steak

This pilaf combines a beef main dish with a rice side dish all in one.

2 people made this

IngredientsServes: 4

  • 300g beef sirloin
  • 4 tablespoons butter
  • 2 carrots, coarsely grated
  • 1 onion, minced
  • 300g long grain rice
  • salt and pepper to taste
  • 1 teaspoon ground cumin
  • 3 cloves of garlic

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Cut beef into small cubes.
  2. Brown meat in 2 tablespoons butter in a large pot. Add onion, cook for a few more minutes, then add the carrots.
  3. Add the remaining 2 tablespoons of butter. Add rice, cook with the vegetables for a couple of minutes, stirring constantly. Add salt and cumin. Stir.
  4. Add water or stock to cover rice by 2cm and bring t the boil. Cover, lower the heat, and simmer till rice is tender, 20 to 25 minutes. Add more water as needed. Do not stir the rice.
  5. Add unpeeled garlic, inserting it into the rice, do not stir.
  6. When rice is ready, remove garlic, fluff up with a fork and serve.

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Reviews & ratingsAverage global rating:(8)


Classic Rice Pilaf

This classic rice pilaf recipe makes a great side dish!

Thanks to my days in culinary school, I’m proud to say that rice is one of my specialties. We always made a rice pilaf to go with whatever main dishes we worked with that week and it’s been a staple side dish at home ever since.

This rice pilaf cooked in broth with herbs and vegetables like onions, celery and mushrooms makes a wonderful accompaniment to any meal. While plain steamed rice is just that— plain, rice pilaf has so much flavor all on its own! It takes just a few minutes extra to prep, but the payoff is huge. Go ahead an elevate your next meal with this rice pilaf recipe!

What is rice pilaf?

Essentially, rice pilaf is just rice that has been cooked in a broth. It is also often cooked with vegetables and spices for additional flavor, though the rice is always the star.

Rice pilaf ingredients

  • Butter or olive oil— Use whichever you prefer.
  • Vegetables— In this recipe I use onions, celery, mushrooms and garlic, but you don’t have to. It’s just a great flavorful combo! Other vegetables you can add/substitute are carrots, bell pepper, peas, etc.
  • Rice— You can make pilaf with any variety of rice or grain, though the amount of liquid required will vary. For this recipe I use long grained white rice, like jasmine or basmati.
  • Broth— Use vegetable, chicken or beef broth or stock. What you use may depend on your preferences or what you’ll be serving with the rice.
  • Seasonings— Be generous with salt and pepper, and consider adding herbs for additional flavor. This recipe uses bay leaf and parsley.

The best way to make rice pilaf

This is how I learned to make rice in culinary school, and it’s the only way I’ve been making rice ever since!


Spices to Use For Plov

Cumin, salt, ground black pepper and bay leaves are the most widely used for Plov. I also add paprika and other dry herb seasoning that I simply like the taste of – Onion Salt from Trader Joe’s and a chicken seasoning mix, which has lots of delicious spices, such as garlic, onion, sea salt, sage, rosemary, thyme, oregano, marjoram, black pepper, fennel, coriander and bay leaf. You can use any combination of herbs and spices that you like. You can also use coriander and barberries, more traditional spices used with Plov.

Braising the Beef and Vegetables

As I mentioned earlier, if you use chicken thighs or pork, you do not need to braise the meat and vegetables. Skip this part and just proceed with adding the rice. Beef needs a bit of time to braise to become tender, so this part is very important. If you use a tougher cut of beef, like beef chuck, cook the meat longer, about 45-60 minutes, depending on how large you cut the meat and how tough it is.
Pour in about 2 1/2 cups of water, enough to just cover the meat and vegetables. Add the bay leaf. Cover the Instant Pot with the lid. Turn the valve to “Sealing”.

Turn on the “Manual” mode, high pressure, for 15 minutes.

Use the quick release option to release the pressure and open the Instant Pot.

Remove the bay leaf and discard.

Cooking the Rice

Add the rice, spreading it out on top of the meat and vegetables, being careful not to mix it in too much, leaving it on the top layer.

Pour in another 2 1/2 cups of hot water on top of the rice, once again being careful not to disturb the rice too much. Add about 1 teaspoon of salt to the water. Cover the Instant Pot again and turn the valve to “Sealing”.

Turn on the “Manual” mode, High Pressure, for 3 minutes.

When the Instant Pot turns off, let it stand for 3-5 minutes and then use the Quick Release option to release the pressure and open the Instant Pot.

Use a fork to fluff up the rice and mix the rice with the beef and vegetables.


Sights and Sounds of New York

We spend the next 3 days enjoying the sights and sounds of New York.

The Empire State Building Mural at the lobby View of Lower Manhattan View of Brooklyn Statue of Liberty World Trade Center One North Reflecting Pool, 9/11 Memorial The Last Column, 9/11 Memorial American Museum of Natural History INTREPID – Sea, Air & Space Museum Grand Central Station Grand Central Terminal


How to Make Instant Pot Plov

If you would like to save some time, I also have two versions of Instant Pot plov: Instant Pot Beef Plov and Instant Pot Chicken and Rice. The total cooking time for the chicken version is only about 30 minutes whereas the beef version takes about 46 minutes or so along with your prep time. Meanwhile, this stovetop version takes approximately 2 hours from start to finish.

The results of the Instant Pot versions will be very similar to the stovetop version while allowing you to conveniently cut down the time it takes to prepare the dish through the use of a pressure cooker.


  • 1 (2 pound) beef tenderloin, trimmed
  • 1 ½ teaspoons kosher salt, divided
  • ¾ teaspoon ground pepper, divided
  • 2 tablespoons grapeseed oil, divided
  • ½ cup finely chopped shallot, divided
  • 1 clove garlic, minced
  • 1 ¼ cups farro, rinsed
  • 2 ½ cups low-sodium beef broth, divided
  • 1 teaspoon ground cumin
  • ½ cup pomegranate juice
  • ½ cup dry red wine
  • 2 tablespoons pomegranate molasses
  • 1 tablespoon balsamic vinegar
  • 2 sprigs fresh thyme
  • 1 ½ tablespoons cold butter, cubed
  • ½ cup pomegranate arils, plus more for garnish
  • ½ cup chopped unsalted pistachios
  • 1 teaspoon lemon zest
  • Fresh mint for garnish

Preheat oven to 400 degrees F.

Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add the beef and cook, turning occasionally, until browned on all sides, 5 to 7 minutes total.

Transfer the skillet to the oven. Roast, flipping the beef once halfway, until an instant-read thermometer inserted in the thickest part registers 135 degrees F for medium-rare, 30 to 40 minutes.

Meanwhile, heat the remaining 1 tablespoon oil in a large saucepan over medium heat. Add 1/4 cup shallot cook, stirring, until softened, 1 to 3 minutes. Add garlic and farro cook, stirring, for 1 minute. Add 2 1/4 cups broth, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until the liquid is absorbed, 35 to 40 minutes. Remove from heat.

Transfer the beef to a cutting board. Place the skillet over medium heat and add the remaining 1/4 cup shallot. Cook, stirring, for 2 minutes. Add the remaining 1/4 cup broth, pomegranate juice, wine, pomegranate molasses, vinegar and thyme. Bring to a boil, scraping up any browned bits. Cook until reduced to 1/2 cup, 7 to 10 minutes. Strain the sauce. Stir in butter, any accumulated juices on the cutting board and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

Stir pomegranate arils, pistachios and lemon zest into the farro. Slice the beef and serve with the sauce and farro. Garnish with mint and more pomegranate arils, if desired.


INSTANT POT BEEF PILAF

Instant Pot Beef Pilaf also know as Plov, is a Russian dish which delicious & ever so comforting. This dish may be prepared on the stove top but it is super quick & easy to prepare in the Instant Pot.

Beef Pilaf (Plov) is a combination of rice, good quality steak such as sirloin or chuck & carrots, along with many other spices for that added flavour.

Instant Pot Beef Pilaf Ingredients:

  • 500 grams steak (sirloin or chuck)
  • 2 ½ teaspoons salt
  • 1 large onion, chopped
  • 1 ½ cups parboiled rice
  • 2 tablespoons olive oil
  • 2 carrots
  • 1 bay leaf
  • ½ head of garlic
  • 1 teaspoon steak spice/seasoning
  • 1 teaspoon garlic powder
  • fresh or dried parsley for garnishing
  • 1 teaspoon ground black pepper
  • 1 tablespoon chili powder or paprika
  • 2 cups of water
  • 1 teaspoon dhania (coriander) powder
  • 1 teaspoon jeera (cumin) powder
  1. Place the rice into a bowl. Rinse rice under warm running water until it runs clear. This will allow most of the starch to wash away & prevent it from becoming mushy in the Instant Pot Beef Pilaf.
  2. Drain the rice removing any excess water & set aside until ready to use.
  3. Next, rinse & cut the beef into cubes.
  4. Peel & cut the carrots. I cut them into finger width sections & then into quarters.
  5. Peel & chop the onion.
  6. Thereafter, take a whole head of garlic with the peel intact & slice it in half horizontally.
  7. This half of the garlic will be used later on.
  8. Plug in your Instant Pot, the display should read “OFF”.
  9. Press the “SAUTÉ” button the Instant Pot. Press on it again until the heat level is at “HIGH”. The display should pre-select to 00:30, but it is fine at whichever time because it may be canceled whenever you are done sautéing.
  10. Next, add in the olive oil. If olive oil isn’t available to you then vegetable oil may be used.
  11. Add in the chopped onions.
  12. Mix & allow the onions to sauté until translucent.
  13. Once the onions are translucent, add in the carrots.
  14. Add in the cubed beef.
  15. Thereafter, add in the salt, steak spice/seasoning, corinader (dhania) powder, cumin (jeera) powder, garlic powder, chili powder or paprika, ground black pepper & the bay leaf.
  16. Mix well.
  17. Sauté for 5 minutes until the beef has browned.
  18. Pour in the water.
  19. Press “CANCEL” on your Instant Pot, this will turn off the “SAUTÉ” mode.
  20. Secure the lid on the Instant Pot.
  21. Turn the anti-blockage vent (steam release handle) to “SEALING”.
  22. Press the “Pressure Cook” button. Press the button again to set the pressure level to “MORE” on the display.
  23. Next, use the “- or +” buttons & set the cooking time to 00:45 (45 minutes).
  24. The Instant Pot should display “ON” until the pressure builds up.
  25. Once the pressure builds up, the “float valve” will pop up – when it pops up, do not attempt to open the lid! Thereafter, the 45 minute timer will count down on the screen.
  26. After the 45 minutes are over. Press “CANCEL” on your Instant Pot.
  27. Turn the anti-blockage vent (steam release handle) to “VENTING” & allow the steam to release. Once the “float valve” sinks in, it is safe to open the lid.
  28. The beef should be cooked & everything should be well infused.
  29. Remove the bay leaf.
  30. At this point the rice that was rinsed & drained earlier should be dried with no excess water. Use your hands & gently add the rice over the top of the beef mixture. Do not stir in the rice as it should only cover the top.
  31. Use the back of a spoon & gently spread the rice so that all the grains are in the liquid – again, do not stir it.
  32. Place the halved head of garlic with the cut side into the rice.
  33. Secure the lid on the Instant Pot.
  34. Turn the anti-blockage vent (steam release handle) to “SEALING”.
  35. Press the “Pressure Cook” button. Press the button again to set the pressure level to “MORE” on the display. Next, use the “- or +” buttons & set the cooking time to 00:30 (30 minutes).
  36. Make sure the “KEEP WARM” button is lit up as this will allow for the “NATURAL RELEASE” function which will be used after the 30 minutes is over.
  37. The Instant Pot should display “ON” until the pressure builds up.
  38. Once the pressure builds up, the “float valve” will pop up – when it pops up, do not attempt to open the lid! Thereafter, the 30 minute timer will count down on the screen.
  39. After the 30 minutes are over, the screen should read “L0:00”.
  40. Do not press Cancel – Leave it to do a natural release for 15 minutes.
  41. Once the 15 minutes of natural release is over, press “CANCEL”.
  42. Turn the anti-blockage vent (steam release handle) to “VENTING” & allow the excess steam to release. Once the “float valve” sinks in, it is safe to open the lid.
  43. The rice should be thoroughly cooked.
  44. Remove the garlic – it may be squeezed into the rice if you want that extra garlic flavour, but I discarded of it.
  45. Give it a good mix.
  46. Serve & garnish with fresh or dried parsley.
  47. How quick was this Pilaf in the Instant Pot? It does all the cooking for you whilst the stove top will need you to keep an eye on it all the time to avoid scorching.
  48. This Instant Pot Beef Pilaf can be stored in the refrigerator for up to a week.

Tips For The Best Beef pilau Rice.

FIRST: Now, there are a few secrets to having the perfect beef pilau rice. First of all, you want to make sure that you wash your rice thoroughly until the water runs clear. Rinsing the rice will get rid of the starch in the rice resulting in fluffiest beef pilau rice.

SECOND: Adding the right amount of water is critical. You can follow all the steps above, but if you add a lot of water, you will still end up with soggy rice. Always remember that rice is best steamed in a bit of water and not cooked in a lot of water. For perfect steaming, I seal my pot with aluminum foil during the cooking process and cook on the lowest heat.

THIRD: Moving forward, you might make your own “Pilau masala” since it gives a more fresh touch to the Pilau rice, but it isn’t compulsory. There are excellent store-bought Pilau masala powders that you can use.

FOURTH: Finally, adding tomatoes is optional, but I like adding them because I love the extra moisture they give.


Method

Insert the paddle in the bowl.

Add 1 teaspoon of olive oil together with the chopped onion, cumin seeds, caraway seeds and turmeric to the pan.

Close the lid then select the 'Pan' program.

Sauté until the onion is soft.

Add the raw basmati rice and stir until coated in the oil and spices.

Pour in the chicken stock, cover and cook on automatic casserole/risotto program.

Add the currants and rest the rice mixture for another 5 minutes. Remove from the bowl and set aside.

Insert the paddle into the bowl and put back into the 'MultiCuisine'.

Add 1 teaspoon of olive oil together with the mince and sauté until brown.

Add the garlic, curry powder, sweet chilli sauce, the frozen vegetables, 1/2 cup of water and shallots.

Select the 'Oven' program and cook until the vegetables are soft.

Serve the spiced beef spooned over the Indian rice pilaf.

Top with a tablespoon of natural yoghurt and some chopped coriander leaves.

Recipe Hints and Tips:

  • The meat in the Indian Rice Pilaf with Spiced Beef recipe can be replaced with beef, pork, chicken or turkey so it is perfect for everyone!
  • Cumin seeds, caraway seeds and ground tumeric may not be a staple in your household - but you can pick up small packets of them from the spice section of your supermarket or an Indian supermarket.

About Author

Jody Allen

Jody Allen Founder/Chief Content Editor Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age . Read More had Jody harbouring dreams of being a published author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan Jody's voice is a sure fire winner when you need to talk to Mums. Read Less


Afghani Pulao (Kabuli Pilaf) Recipe

  • Yield: 5-6 serves
  • Prep Time: 10 minutes
  • Cook Time: 1h 20 min
  • Serving: For Family

Authentic Afghani Pulao (Afghan Pilaf) Recipe

Afghani Pulao OR Kabli Pilaf is a traditional Afghan dish and no celebration is complete without this super yummilicious dish. Carrost and raisins give an extra yummy flavor of sweet and savoury taste to this Afghani Pulao!

Ingredients

  • Ingredients for Meat Stock:
  • Meat of your choice - Beef / Lamb / Mutton, 1 Kg Big Size Cubes With Very Lil Fat & Bones (At least 3 to 4 inches of length & thickness) but meat of shank goes more well for this recipe
  • Onions - thinly sliced, 2 Medium
  • Garlic - 1 Table Spoon (Fresh and Finely Crushed)
  • Salt - To Taste
  • Cooking oil - Quarter Cup
  • Ghee - Quarter Cup
  • (#Note, I Like Ghee In Some Special Dishes Like Pulao, Biryani, Qorma Etc.. But Its All Up To You, You Can Skip & Add 1/3 Cup Of Oil Only)
  • Ingredients For Afghani Pulao Special Spice (Masala)
  • White Cumin Seeds - 1 Table Spoon
  • Cinnamon Stick - 1 Piece (3 to 4 Inches Long)
  • Black Cardamom - 2 (Tak Out The Seeds & Discard The Pot)
  • Green Cardamom - 5 to 6 (Take Out The Seeds & Discard The Pot)
  • Black pepper Corns - 12 to 15
  • Ingredients For Rice:
  • *Cooked Meat+Stock - (which we have prepared earlier)
  • Rice - (Sella Rice), 750 Grams (Soaked before 2 hours atleast)
  • Salt - To Taste (just to adjust the taste)
  • Sugar - 2 Table Spoons
  • **Afghani Pulao Spice Mix - *Fresh and home made
  • Ingredients For Topping:
  • Carrots - (Julienne Cut) 1 & Half Cup OR 2 Cups (As Per Choice)
  • Sultanas (Black Raisins) - 1/3 Cup (Clean & Stem Free)
  • Cooking Oil - Quarter Cup (for Carrot & Raisins Frying)
  • Sugar - 1 Table Spoon (Heaped)
  • Cooking Oil - 2 to 3 Table Spoons (For Meat Frying, (just to give a nice shine)

Instructions

STEP#1: Prepare the Meat Stock

  1. Heat the oil add onion and fry till brown (a little dark brown would be fine because it will give a nice color to rice)
  2. Add garlic paste and mix, add a dash of water just because the onion will not burn.
  3. Add meat and salt. (add salt to meat stock and for rice too so add a little extra. We will adjust salt after adding rice, that's the key of tasty meat of Afghani pulao)
  4. Fry meat till it changes the color (8 to 10 minutes) now add water. Cover the pot with a lid and let it cook on high flame for 10 minutes then slow the flame till meat soft and tender. (We need very tender and soft meat for this dish!)

(#Note: I don't mention the water quantity just because it depends on which meat you are using. If you use beef then you should use extra water than the mutton or lamb meat. But Remember the stock will remain 3 to 4 cups after tendering the meat. So you should add 5 to 8 full cups of water according to your meat.)

STEP#2: Prepare Afghani Pulao Masala Spice Mix

  1. On the other hand, make Afghani pulao Masala by grinding coarsely all Afghani pulao Masala ingredients. (Don't make it powder form, just grind coarsely)

STEP#3: Prepare Afghani Pulao (Kabuli Pilaf/Pulao)

  1. After the meat is tender, take out the cooked meat from the stock pot into the bowl and cover. Keep the remaining stock aside.
  2. To Caramelize: Take a big pot and put on medium flame add sugar and do not stir, wait for caramelized then mix the sugar and add all meat stock into it.
  3. Adjust the salt & water quantity according to your taste and add enough water according to your rice quality.
  4. Meanwhile, take a frying pan add oil and fry cooked meat again for the nice and shiny meat. Fry just for 2 to 3 minutes only.
  5. Cook rice well till water dries.
  6. Now add Afghani Pulao Masala (which made before) and mix well, & place meat with oil on top. Now put it on simmer (dum)

#Tip: I always place a flat skillet (tawa) under the rice pot when I put rice on dum (simmer). It helps the rice to cook evenly and it prevents the rice from sticking from the pot.

#Note: In Winter seasons carrots usually get tender quickly, so I added carrots and raisins both at the same time, otherwise fry carrots first, then add raisins after 2 to 3 minutes.

STEP#3: To Assemble Afghani Pulao (Kabuli Pulao)

  1. Take a frying pan add oil, Carrots, and raisins and fry for about 2 minutes. Add sugar and mix, cook 1 more minute or 2.
  2. Now take out the cooked rice into a serving dish, place meat on top and pour carrots and raisins with their oil. And your yummilicious & authentic Afghani pulao is ready to Serve.

If you like this Recipe please Like, Share and Rate my Recipe.
Thanks! Chef Dua Fasih

Hold on, please!
Have you tried my Special Daigi Beef Biryani Recipe? If not you must check that recipe too! Delicious and Spicy Beef Daigi Biryani Recipe! especially for spice lovers! If you like chatpati spicy biryani, then you will definitely love my Special Beef Daigi Biryani Recipe! (Check the full recipe here!)