@alla.cooks: One-Pot Beef & Rice (plov) 🥩🍚 #plov #pilaf #rice #beef #food

Bijoux :

Thank you for this recipe, ive been looking for a plov recipe for years after trying it at an Eastern European event! It's so delicious!

Cameo Briana :

Plov is my favorite!

Alla Cooks :

One-Pot Beef & Rice Ingredients: * 1 lb (450 g) long-grain rice, such as basmati (I used Laser rice, but basmati works great too) * 1½ lb (680 g) beef chuck, cut into 1½-inch chunks * 1 medium onion, sliced into half-moons * 3 medium carrots, cut into thick matchsticks * 100 ml vegetable oil * 2 tsp cumin seeds * 2 tsp ground coriander * Salt and black pepper, to taste * 2 small whole heads of garlic * Hot water, as needed Instructions: 1. Rinse the rice thoroughly until the water runs clear, then soak it in cold water while you prepare the beef. 2. Heat the vegetable oil in a Dutch oven, heavy-bottomed pot, or kazan over high heat. Add the beef and sear until nicely browned. 3. Add the onion and cook until golden. Season with cumin, coriander, salt, and black pepper, then stir well. 4. Add the carrots and sauté briefly. 5. Pour in enough hot water to cover the beef and vegetables. Nestle the whole heads of garlic into the pot, cover, and simmer over low heat for about 40 minutes. 6. Drain the soaked rice and spread it evenly over the beef and vegetables without stirring. Taste and adjust the salt if needed. 7. Carefully pour in enough boiling water to just barely cover the rice. Cover and cook over medium-low heat for about 15 minutes, or until the liquid has been absorbed. 8. Turn off the heat and let the plov rest, covered, for another 15 minutes. Gently mix everything together before serving. My little trick: Once the plov is done, I place a few layers of paper towels under the lid while it rests for 15 minutes. They absorb excess steam and condensation, helping the rice stay fluffy and preventing the plov from becoming soggy.

brownhaze :

As an Uzbek it is not too bad… but here are some tips to make more authentic. I’d recommend not to add so much water when rice is added because rice becomes as a porridge. Don’t cover your pot right away make sure rice kinda absorbs the liquid. Boil it in high heat to make the absorption quicker. You wanna make sure it is not sticky and also onions should be fried well. They should become almost burnt. Adding raisins make it even better. Good luck

Lilltle snapper :

The way I love this food is mad, when I was university my friend boyfriend make it for us and since the I have been obsessed and I cook it at least once a month for the past 15 years

Cecc💙💙 :

I need mashed potatoes, not rice

Emma Nicol :

What happens to the garlic 🧄

sandsand2442 :

J'imagine l'hiver, mangé un plat comme ça, bien réconfortant 💯😋😋

la_zely🇧🇫🇮🇹 :

Riz gras 🇧🇫

mapetitecerise13 :

C’est quoi épice ?

mxll co :

C quoi comme partie du bœuf stp ?

Happyfoodjules 🥘🌿 :

Plow auf die 1 🤩

KKelly72 :

OMG that looks so good😋

LesColoriagesDeEva :

C’est bien de partagez ça mais le mieux serais de mettre la recette

Chris :

maelenapelones2 :

yummy

Carolyn111111111112 :

Love Plov ❤️

Nawel77 :

on peut avoir la recette svp?

Cozy Up Crochet :

This looks incredible!!!

coraçãopreto :

Le riz est déjà cuit quand vous le mettez dans la sauce ou pas ?

christmam8 :

ou trouve t on la recette ?🙏🙏🙏🙏

user8402840303399 :

Recette ?

mari_ta :

que tipo de arroz es? gracias

appleuser4563555 :

Puedes escribir la receta en español por favor 🙏 Se ve riquísimo 😋 Gracias 🥰

Mayafi.Empire🥰🎀 :

Russian Jollof 😁