PLOV (student edition) — Cooking with Boris

By in Самаркандские блюда

It's layered.
Filmed completely on a smartphone. I can. So you can too.
Cooking with Boris.

Ingredients:
300g meat (pork, beef, moose, whatever)
oil (use sunflower seed for authenticity)
1 large onion
salt
3 carrots
water
1 whole garlic
rice 300g
parsley for serving

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83 Replies to “PLOV (student edition) — Cooking with Boris”

    • Tylonfoxx

      I had the same problem with my first batch of plov, and nyet, you are not debil… some brands of rice really suck for steaming. It doesn’t depend much on the type of rice, more on the treatment of the rice from the producer.
      I’ve had the same problem with literally every type of rice out there… some brands just have problems cooking or steaming properly. Even if you boil for 1½-2 hours (as is standard for rice porridge), some rice will remain uncooked in these cases.
      tl;dr: Try the same type of rice, but from another brand.

      as for the saltiness, it’s legal to add a pinch of salt (which may also help witth your rice problem), but a better way is to add a bit of smoked meat eg. bacon.

  16. Chingiz Zhylkybayev

    Wow, that actually looks like the process of making plov. Us Central Asians like to make fun of Slavs when they attempt to make plov because they usually just make RICE KASHA with boiled meat. But this, this is very well done, brother. One notable exception is that we through in onion, not meat first. We use A LOT of onion, some of it inevitably burns down and then serves as a safety layer for other ingredients. Also, we cut our onion into really small pieces because we WANT it to liquefy completely and turn into delicious brown oily sauce. I was not even aware my mother’s plov had onion in it until I was in middle school.

  19. Tycini1

    I made it. The rice had an amazing texture, one that I’ve never seen before. However, everything got burned at the bottom. The taste was great, but saltless as heck if you follow the recipe. Also, in my opinion, limp, whole carrots are very unsettling to see in a one pot meal made of small particles such as rice and meat. Despite everything, I recall this dish so warmly that I had the motivation to write this review, and I’m looking forward to cook it again, but properly. Good video, greetings from Poland.

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