Beef Plov (Beef Rice Pilaf) скачать в хорошем качестве

Beef Plov (Beef Rice Pilaf)

This recipe for plov is a Ukrainian variation of rice pilaf that's super filling and packed with warm, rich flavors. An easy one pot meal! Thanks for watching, I hope you enjoyed this video. If you did, please go ahead and give it a THUMBS Up, hit the SUBSCRIBE button to stay up to date. If you click that NOTIFICATION BELL ICON to the right of SUBSCRIBE you’ll know me every time I post a new video too! 👇 RECIPE BELOW ===================================== CLICK HERE TO GET THE PRINTABLE RECIPE: 🖨️ https://silkroadrecipes.com/beef-plov... Ingredients 2 lbs beef chuck or beef sirloin, cut into 1-inch pieces 1/4 cup vegetable oil 1 large yellow onion, diced 2 medium carrots, shredded (See Note 1) 10 small cloves of garlic, minced 4 cups beef broth 1 1/2 teaspoons kosher salt 1 teaspoon ground black pepper 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon ground mustard 1 teaspoon smoked paprika 15 ounce chickpeas, drained 1/2 cup golden raisins 2 cups long grain rice (Jasmine or Basmati rice) pickles of choice for serving Instructions Rinse the rice in cold water in sieve until water runs clear. Place rice in bowl and cover with water by 1 inch. Set aside. Heat Dutch oven or deep sided saute pan over medium high heat. You want this hot to sear the beef so it doesn't steam and loose its juices when browned. Season the cubed beef with 1 teaspoon of salt and the black pepper. Brown the beef, stirring often for about 3-5 minutes. Remove the beef from the pan and set aside. Next, add the onion, carrot and garlic to the remaining oil in pan and sauté until golden brown, about 5 minutes. Return the beef and accumulated juices to pan, add the remaining 1/2 teaspoon salt and spices and stir everything together, cooking for 1 minute. Add the broth, stir and bring to a boil over high heat. Cover, reduce heat to low and simmer for 90 minutes, or until meat is tender. Stir in the chickpeas and golden raisins. Sprinkle the drained, uncooked rice over the meat and broth in pan in an even layer, being sure NOT to stir. The rice should be laying on top, but be sure it's covered with about 1/2 inch broth. Add more broth or water if needed. Cover and cook over low heat for 30 minutes, until the rice is done and all liquids have evaporated (See Note 2). Remove from heat and let the rice stand for 10 minutes covered. Before serving, fold rice and beef mixture together. Serve with pickles of choice (sweet, dill or hot). Notes 1. You can also purchase shredded carrots in 10 ounce bags in the vegetables section of you market to keep things easier. 2. If all liquid is not absorbed, cook for a few minutes with lid off. ========================================= FOLLOW ME HERE: Pinterest:   / silkroadrecipes   Instagram:   / silkroadrecipes   Facebook:   / srrecipes   Email: kevin@silkroadrecipes.com