Best Plov ( Pilaf) Recipe - Домашний плов, Рецепт

Hi guys, welcome to my channel. I'm today making another Eastern European dish. It's called plov or pilav, whatever you want to call it. It's just amazing. Originally it comes from Uzbekistan and there are so many varieties of this recipe. They actually make it in many different ways. I figured out the one I like and I'm going to show it to you today. Okay, so for this recipe we're going to be needing two heads of garlic, one large onion or two medium ones, 500 grams of beef, you can take fatty beef as well, this is lean, 500 grams of carrots and 500 grams of rice, salt, cumin and some pepper. Okay, the main secret to cooking best plov is how you cook it. It has to be done exactly how I'll show you today, otherwise you'll just make a big porridge out of it and it's not going to be really nice. So first of all, you need to make sure that your pan is very deep and big. If you have like a longer, that works fine, but nothing sort of smaller than that. We preheat some hot oil in there, so now the pan is really hot. We're going to fry our meat really quickly for about a couple of minutes until it gets that brown colour around. Okay, so while my meat is frying with my onions, what I've done with rice, which is really important, you have to run it clear until the water is clear a couple of times and then leave it in a bowl with really cold water. We're going to just set that aside. Carrots have to be cut into these kind of buttons, the reason for that is that so they keep all the flavor and want to make sure they're not, you know, they don't become soggy and stuff, they're still very crunchy and they release their natural sugars. Now we're going to layer our carrots just on top, we don't need to mix them, the whole secret of this dish, put them on top, just like that, and we let it sort of fry in a very low medium heat for about 15-20 minutes. Okay, it's been 15-20 minutes. Now I've got my cumin and I'm just going to sprinkle a little bit over carrots. We're not going to mix that in. And then I've got hot water here and I'm going to add just enough to cover the vegetables with meat. Okay, it's done. Now I'm just going to leave it to simmer on medium heat for about 40 minutes. Okay, so now we're just going to have to add the rice. I've got my salt. I'm going to add a bit of salt and some pepper. And we're gonna pour over the rice, but just like gently place it, do not mix in, just on top. And now just spread it around, just like that, and just leave it on top. Now we're gonna make a couple of holes, a couple of holes, just to make sure the steam comes out when it starts to boil. Now we'll place the garlic, cut off the bottom, and place that inside, leave it like that. And we do the same with the other garlic, don't need to peel it or anything, just put it like that inside. We're going to cover it with a bit more of hot water until it's just covered, bring it to the boiling point and then reduce and we're going to simmer that for about 20 minutes and it's done. Okay, this is all done and if you want to add more salt and pepper you can if rice tastes too bland. Mine is all ready. Now we slowly have to mix meat now with our carrots and rice very gently and then plate it up. Okay, so I've just decorated my plate with some plov, got some tomatoes, some parsley and I'm just going to put a little bit of parsley on top just to make it more pretty, just like that. It's ready to go. I'm going to try now a bit of meat and rice. It's quite still really hot. The rice is still really separated, crunchy, a lot of flavour. Oh my God, I just love this dish. It's very filling. They used to eat it in the army a lot because rice would be undercooked and when soldiers ate it then they would be really full but then it would expand in their tummy and then it would be full for another like five hours so it was really perfect dish for those times. But guys eat this for lunch or dinner it's just amazing. I hope you enjoyed this video. Subscribe to my channel, check out my Facebook page and follow me on Twitter and I'll see you all soon. Bye!