Autumn Recipes Recipes

Beef and Carrot Palava (Rice Pilaf)

15 May 2017
Beef and Carrot Polava (Rice Pilaf)

This cold weather has me reaching for tried and true family recipes. As I am of Russian heritage, I of course love palava, plov, pilaf or whatever you prefer to call it.

Carrots are now in season; the perfect excuse to make palava!…As if I needed an excuse.

Carrots are the star of palava, you can substitute any type of meat but you will always use carrots in this dish.

Traditionally this dish is made using white rice and is often served with pickled cucumbers. It sounds weird but we love it!

Russians have been in an ongoing debate as to whether sultanas (raisins) should be added to palava. I am strongly in support of leaving sultanas in my Sultana Bran; please keep them away from my beloved palava.

In this recipe I decided to use brown rice to bump up the fibre content and make it even more filling…otherwise I might never stop eating it. Yes, I love it that much.

Beef and Carrot Palava (Rice Pilaf)

Serves 4-6 as a main dish

Ingredients

3 medium carrots

2 cloves garlic

1/2 brown onion

450g gravy beef (or other slow-cooking beef). Note: If you used white rice instead, it would take only 20 minutes to cook, so I would use a faster cooking meat such as a sirloin or round steak instead. 

3 Tbsp olive oil

2 1/4 cups tap water or boiled water (boiled would just be faster)

2 cups medium grain brown rice

2 tsp salt

Polava Ingredients

Method

1. Slice the carrots diagonally, then slice into rough matchstick-sized pieces.Cutting the carrots into matchsticks

2. Finely dice the onion and garlic.Diced onion, diced garlic and chopped carrots

3. Dice the beef.Diced Gravy Beef

4. Put a large saucepan on the largest element on your stove. Add half of the oil and fry the beef in 2 batches (so as to not overcrowd the pan) over high heat until browned. Transfer the browned beef to a bowl.Browning the Beef in a Saucepan

5. Add the remaining oil to the saucepan, add the onion and cook for 1 minute. Add the garlic and cook for a further 30 seconds. Add the carrot and cook for a further 1 minute.Frying the onion, garlic and carrot

6. Add the meat to the saucepan and stir for 30 seconds, then add the water and salt. The water should taste salty, add more salt 1/2 tsp at a time until it tastes salty.Adding the meat, water and salt to the polava

7. When the water boils, add the rice and stir together.Adding the rice to the boiling liquid

8. Cover the saucepan, transfer it to the smallest element on your stove. When it comes to the boil, reduce it to the lowest possible heat. Cook it for 50 minutes or until the brown rice is cooked to your liking. Enjoy!

Note: If you used white rice instead it would take only 20 minutes to cook, so I would use a faster cooking meat such as a sirloin or round steak instead. Cooked polava in a saucepan

Beef and Carrot Polava (Rice Pilaf)To all the Russians out there, are you for or against putting sultanas in your palava?

Happy eating!

– Rachel

Beef and Carrot Palava (Rice Pilaf)

Yield: 4-6 as a main dish

Ingredients

  • 3 medium carrots
  • 2 cloves garlic
  • 1/2 brown onion
  • 450g gravy beef (or other slow-cooking beef). Note: If you used white rice instead, it would take only 20 minutes to cook, so I would use a faster cooking meat such as a sirloin or round steak instead.
  • 3 Tbsp olive oil
  • 2 1/4 cups tap water or boiled water (boiled would just be faster)
  • 2 cups medium grain brown rice
  • 2 tsp salt

Instructions

  1. Slice the carrots diagonally, then slice into rough matchstick-sized pieces.
  2. Finely dice the onion and garlic.
  3. Dice the beef.
  4. Put a large saucepan on the largest element on your stove. Add half of the oil and fry the beef in 2 batches (so as to not overcrowd the pan) over high heat until browned. Transfer the browned beef to a bowl.
  5. Add the remaining oil to the saucepan, add the onion and cook for 1 minute. Add the garlic and cook for a further 30 seconds. Add the carrot and cook for a further 1 minute.
  6. Add the meat to the saucepan and stir for 30 seconds, then add the water and salt. The water should taste salty, add more salt 1/2 tsp at a time until it tastes salty.
  7. When the water boils, add the rice and stir together.
  8. Cover the saucepan, transfer it to the smallest element on your stove. When it comes to the boil, reduce it to the lowest possible heat. Cook it for 50 minutes or until the brown rice is cooked to your liking.

Note: If you used white rice instead it would take only 20 minutes to cook, so I would use a faster cooking meat such as a sirloin or round steak instead.

http://www.theseasonaldietitian.com/beef-and-carrot-palava-rice-pilaf/

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