{"id":1941,"date":"2011-12-05T00:04:15","date_gmt":"2011-12-05T05:04:15","guid":{"rendered":"http:\/\/www.extrafudge.com\/?p=1941"},"modified":"2017-07-18T10:10:29","modified_gmt":"2017-07-18T14:10:29","slug":"plov-recipe-european-rice-dish-mostly-uzbek","status":"publish","type":"post","link":"https:\/\/www.extrafudge.com\/site\/2011\/12\/plov-recipe-european-rice-dish-mostly-uzbek\/","title":{"rendered":"Plov Recipe (European Rice Dish, Mostly Uzbek)"},"content":{"rendered":"

I went to a \u00a0restaurant \u00a0called Taste of Europe in Binghamton, NY and I ordered a dish I never tried before, it was called Plov.<\/p>\n

It was so great, I decided to find out if I could recreate it. \u00a0I searched all over the internet and I tweaked a few recipes to get to this result.<\/p>\n

 <\/p>\n

Ingredients<\/h1>\n
    \n
  1. Enough oil (vegetable oil) to saute onions (1 Tbsp should be enough)<\/li>\n
  2. 1 lb beef for stew (beef chuck is good), cut cut to 1\/2-1 inch pieces.<\/li>\n
  3. 2 Medium onions, diced<\/li>\n
  4. 5 carrots, shredded (Use the small shredding disc on a food processor is good)<\/li>\n
  5. 3-4 cloves garlic, minced<\/li>\n
  6. 1 Tbsp ground cumin (Yum, this really comes through when you eat it, YUM!)<\/li>\n
  7. 1 tsp paprika<\/li>\n
  8. 1\/2 tsp salt – There shouldn’t be a need for more salt since usually beef Bullions are already salty, so are beef broths) Adjust to taste at the end of step 3.<\/li>\n
  9. 2 cups of beef broth (or 2 cups of water and 2 cubes of beef \u00a0Bullion)<\/li>\n
  10. 1 cup basmati rice, rinsed. (I like getting the stuff that’s in the fabric bags, they always seemed to work for me)<\/li>\n
  11. 1\/2 tsp of cardamom.<\/li>\n<\/ol>\n

     <\/p>\n

    Directions<\/h1>\n
      \n
    1. Brown the meat from all sides, \u00a0set aside (Searing \u00a0the meat). \u00a0(Use some \u00a0vegetable \u00a0oil)<\/li>\n
    2. Saute \u00a0the onions for about 5 minutes, add the carrots and continue to saute for another 5 minutes on medium-high heat.<\/li>\n
    3. Add the Garlic,Cumin, paprika and continue to cook for another 1 minute or so.<\/li>\n
    4. Add back the beef.<\/li>\n
    5. Add the water and wait for it to simmer then add the \u00a0Bullion \u00a0cubes. \u00a0Make sure they integrate. \u00a0(or use beef broth)<\/li>\n
    6. Leave to simmer covered for about an hour.<\/li>\n
    7. Now before I tell you to add the rice, I will let you know that you should not stir it, just add it. \u00a0(but if you stir it’s alright, \u00a0Traditionally they are \u00a0separated)<\/li>\n
    8. Add the rice and enough water to cover the rice, about a cup. \u00a0Bring to a boil, reduce heat to simmer, cover and for 10 minutes.<\/li>\n
    9. sprinkle the cardamom on top and cook for another 10 minutes.<\/li>\n
    10. Taste rice and make sure it’s done. \u00a0If done, let cook for about 10-15minutes before serving.<\/li>\n
    11. Enjoy \ud83d\ude42<\/li>\n<\/ol>\n

      Pictures (Click to enlarge)<\/h1>\n