PLOV (student edition) - Cooking with Boris

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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Intro music:

Outro music:

I make funny cheeki breeki slav videos of gaming and cooking.
Slav squatting with semechki in my hand.
Like it if you enjoy it, share it if you love it.

[jpbbybf]

Some extra tips for those who seriously want to make plov:
1. Wash the rice *first*, because then you can let it soak for around 30 min. before it cooks. The soaking allows the rice to slowly expand before it cooks. If you cook rice without soaking it, the rice will expand too quickly and become mushy or undercooked ("al dente") rather than chewy.
2. The washing of the rice is to get rid of excess starch. It helps the rice to become more fluffy.
3. The pot should be hotter. You want to fry the meat and vegetables, not boil them (that's why you use oil rather than water). The higher temperature will enable browning and give the ingredients a much richer flavour.
4. If you have a wok or a country pan (like a wok but with flat bottom), use that, your life would be easier.
5. The carrots won't dissolve even if you chop them into thin slices. Just don't use a shredder. But feel free to manage the thickness to your own liking.
6. The water should just cover the rice, not a whopping 2 cm above the rice, unless you like watery and mushy rice.
7. Feel free to add other ingredients and be creative with it.

Приятно аппетита!

[abogus]

I have no idea if anybody watches this video any more, but I personally love this recipe for its simplicity and flavor. I always come back to this video eventually, just because it’s such a good instructional piece. Thanks, Boris, this American owes you one.

[Superbug-tfzy]

Boris: bigger piece means more flavor.
me:* trows entire onion in there*

[gavitawaii]

*Is like soup but is not*

-Boris 199X-2018

[Tycini]

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.

[BronzeSpaceComet]

Im Russian and I have this all the time, it’s actually REALLY good. Wish I could eat it for breakfast, lunch, and dinner. I usually use chicken instead of pork but really you can make any meat taste amazing with plov.

[noldvashest]

One day my kids are gonna ask me:
Dad why do you only cook slavic foods but you're asian

[TiredTimelord]

I learned what plov was and how to make plov from this video years ago. It has since become one of my primary things I cook for events, parties, or just to have alot of food in the fridge. Legit thanks for this video

[calvincoolidge]

Hi Boris. I saw this video when you first uploaded it now 4 years ago, and it was this video that got me into cooking especially for my family. Every now and then after a while one of my parents might bring up how good the plov was and I'll make it again soon after. I've been making it for the last four years, and I considered it a big milestone cooking it for my soon-to-be-fiance. Anyways, thanks again for such a cool recipe that I'll be making for my family someday

[ShelltoonTV]

I've been sharing these videos with my co-workers and acquaintances, and they are always amazed because most of us here have never been exposed to the slav world and ways. Looking forward to the cook book!

[Maddog]

nobody:


Comrad boris: *prepares food with AK47 bayonet*

[DaAsianJuan]

It is always very nice to see another dish that i can confidently cook with cheap local ingredients.

[Sneke-uWu]

This is the most chaotic cooking video I've ever seen



love the energy 10/10

[drunkfellow]

I came here after that BBC cook food about fried rice to erase my memory about it, this works

[kayleene]

I made it for dinner and it's so good. I played with the ingredients a little but followed your cooking method and it turned out perfectly

[Zanphos]

i'm a half cuban american and know very little about slavic cooking and culture, so i'm really enjoying the process of trying all these recipes of yours boris! thank you so much for being a charming and pleasant content creator and keep up the great work.

[starlara]

I actually made this with my brothers. . . .and it honestly turned into one of my favorite dishes
Thanks Boris :)

[Macho]

This is a very interesting dish. In azerbaijan it is called pilaf, in India palao. It is spread in all countries from west of India to east of russia.

[Sau]

who decide to come back here in 2024 is 100% distinguish gentleman

[marissavaneck]

Made this tonight :) I don't eat before 8 AM or after 3 PM so it will be lunch (for several days) but it smells amazing. I added turmeric, cumin, paprika, and a little ginger, and it came out with a nice yellow-orange color. Used chicken instead of pork or beef.

Thank you for teaching us how to make these recipes!