/ck/ - Food & Cooking

[Anonymous No.18268168]

anyone have a good recipe for plov? last one i tried the rice was too wet, didn't have the grains nicely separated like it should be

[Anonymous No.18268203]

Wouldn't you need to chew around a bunch of inedible paper to get to the roasted garlic underneath if you cooked them whole?

[Anonymous No.18268230]

>>18268203
when you cook garlic for a long time or roast them, they become very soft, you could squeeze the garlic out like you would tooth paste.

[Anonymous No.18268385]

Sounds like you've added too much water. Also, avoid stirring or even opening the lid once you've turned down the heat

[Anonymous No.18268491]

>>18268168
too much work and the meat would need to be made separately since I use a rice cooker.

[Anonymous No.18269140]

>>18268168
try this and tell me how it goes, anon
https://arbuz.com/recipes/uzbek-palov-osh-recipe/

[Anonymous No.18269193]

>>18268168
broth rice veg protein

pilaf is ezmode sloppa
throw shit in a pot with rice

[Anonymous No.18269259]

>>18269140
I followed this recipe and had the same problem as OP. I tried again with less water and it was better but still not the perfect consistency.
Also needs at least twice as much cumin. You're not just seasoning 2 pounds of meat, you're seasoning a huge mound of rice too.

[Anonymous No.18269267]

>>18269140
>1 cup of seed oil
>8 cups of previously boiled water
>a fucking book before the recipe.

[Anonymous No.18269343]

>>18268168
I have tatar relatives, and they gave me a good advice: if you have failed the plov just pretend you was cooking shavlya - that's similar central Asian dish but with texture of porridge.

[Anonymous No.18269501]

>>18269343

[Anonymous No.18269508]

>>18268168
that's your rice problem, use less water because thing like meat have water in them and will fuck up everything is you add too much water

[Anonymous No.18269514]

>>18269343
They are very wise

[Anonymous No.18269531]

This just looks like Turk jambalaya.

[Anonymous No.18269538]

>>18268168
Did you rinse and soak rice though?

[Anonymous No.18269640]

>>18268168
biryani mogs "pilov" faggots mercilessly. the heat of the rice cooks the chicken/goat and the fat of the chicken/goat activates the flavors of the spices. i want to dive in a cauldron of hydrabadi biryani like scrooge mcduck in a pool of gold coins. fuck you

[Anonymous No.18269651]

>>18269640
>biryani
But that's literally plov.

[Anonymous No.18269668]

>>18269651
Not really. In plov the meat and aromatics are browned then stewed in liquid, then the rice is added. In biryani the meat is browned, then layers of parboiled rice and spices/herbs are added and steamed without further liquid. And biryani has a lot more spices.

[Anonymous No.18269685]

>>18269668
There are a lot of plov varieties though, even with added chickpeas, or raisins, i have no doubt some of those have more spices than biryani.

[Anonymous No.18269716]

>>18268230
I didn't know that. Thanks.

[Anonymous No.18269748]

>>18269685
>i have no doubt some of those have more spices than biryani
That would honestly be surprising as the base of biryani is a very concentrated curry paste pretty much.

[Anonymous No.18269755]

What variety/type of rice did you use? Did you wash it, how many times? What ratio of rice to water did you use? Answer these questions first.

[Anonymous No.18269782]

>>18269685
>>18269668
it would be interesting to trace the evolution of this type of dish across the silk road countries, i bet each country has multiple variations according to culture and available ingredients

[Anonymous No.18269833]

>>18269782
>silk road
It went far away from silk road.

[Anonymous No.18270049]

>>18269668
they're not just browned they're basically deep fried in whatever fat they have which also ends up stewing it.. All that fat is then used in cooking the dish

[Anonymous No.18270540]

>>18269716
How have you never had cooked garlic in your life

[Anonymous No.18270544]

>>18269782
you're one film crew and a production company grant away from a free holiday.

[Anonymous No.18271243]

>>18268168
> Plov turned out to be sticky
Use parboiled rice, the really shitty cheap stuff.

[Anonymous No.18271955]

>>18269716
are you fucking retarded?

[Anonymous No.18271959]

>>18268168
Add cheese

[Anonymous No.18272297]

>>18269782
>>18270544
I'd watch the fuck out of that show. A dish like that that has a similar but slightly diverged name in so many cultures must have an interesting history.

[Anonymous No.18272304]

>>18268168
I follow https://www.bbcgoodfood.com/user/186153/recipe/uzbek-plov
The rice to water ratio isn't well specified though, I think it's just one of those things you have to learn from experience depending on your cookware dimensions.

[Anonymous No.18272547]

Every single time I give my grandmother's recipe, somebody gets pissy about how she and literally every other west Asian I've ever known par-cooks rice.
Well, we do. And the rice is never "too wet" and the grains are always "nicely separated like it should be."
That said, her dish is f'laaw or something like that, which is related to plov. Idk how to make nan's yellow f'laaw but I can tell you how she made her white one, if you'd like. I'm sure you can add saffron or turmeric to it to make it more earthy/yellow but her yellow f'laaw was a whole'nother thing, being layered and having super soft long-cooked cuts of lamb and shit in it as well as almonds and/or pistachio and either dried apricots (if almonds were used) or raisins/prunes (if pistachio) as well as using different spices altogether.
Anyway, I can tell you how she made her white one, which is much less involved and takes like thirty minutes of work, tops. Interested?

[Anonymous No.18272672]

>>18272547
>Interested?
Sure.

Uzbek plov gets its color from a generous amount of carrots.

[Anonymous No.18272725]

>>18272672
>carrots
Huh. So does my nan's "white" f'laaw. I guess it's not as yellow as Uzbek plov due to the addition of parsley root/parsnip but it's still pretty damn yellow-y.

Anyway, here's how she did her white f'laaw:
Get water.
Boil it.
Toss in rice. Don't wash/rinse/whatever the rice first. Just toss it into boiling water.
Boil it a bit, tasting/testing a grain every now and again until they're /not quite/ done.
Drain the rice and /now/ rinse it until the fresh water runs clear. This is the part where /ck/ calls me, my grandmother and all west Asians a bunch of retards because they don't cook rice without folding it over 9000 times like sushi chef and geriatric turtle Jiro did. I know central Asians do it this way, too, when they're having plain white rice.
Anyway, shake the rinsed rice of excess moisture and set aside.
In the rice pot, add shredded carrots, shredded parsley roots (absent those, use parsnips, even though they don't taste the same), and chopped onion to a bunch of butter or smen (ghee/tallow; idky, but nan used the same word for lamb's tallow as she did for ghee as did all the old ladies at her church and this dish can use either or even both) along with freshly powdered cumin, caraway and peppercorns. The ratio is 3:2:1 carrots:parsley root/parsnip:onion.
Fry until fragrant then add a little bit of stock. Nan used vegetable but you can use chicken or lamb or whathaveyou.

[Anonymous No.18272732]

>>18272672
>>18272725
When the stock reduces out, re-add the rice and stir the vegetables and spiced fat through.
Lid the pot and put your hand on it; when it's too hot to keep it there, off the heat.
While the rice finishes in its own steam, clean up after yourself and/or make the side dishes. We often ate this with lamb sausages and several veg dishes like eggplant in spiced tomato sauce, cucumber in yoghurt sauce and/or "yellow cauliflower" (which idk the dish name of but is delicious). The "sausage" has no casing. It's just lamb mince mixed with various herbs and spices and formed into several sausage-like pieces and fried in a pan. You can also eat the sausages with plum sauce and eggs.
Oh, and before serving, fluff the rice while mixing in chopped fresh sweet parsley, bitter parsley and dill.

[Anonymous No.18272945]

>>18272725
>>18272732
do you have rough amounts for each of these steps or am I just gonna freeball this. I'm happy to try but I'm not blessed with the knowledge of the steppes

[Anonymous No.18272983]

>>18272945
300ish g of rice
300ish g of carrot
200ish g of parsley root
100ish g of onion
80ish g of ghee/tallow (or 100ish g of butter)
>you can make your own tallow by buying 300ish g of fatty lamb or mutton mince from the butcher and cooking it in the pan over low heat to render it; the mince can just be mixed into the rice with the vegetables and stuff and doesn't need to be removed from the pan).
1,5-2ish tbsp each cumin seeds, caraway seeds and peppercorns
For the stock, just use enough to cover the vegetables.
For the herbs, a handful or so of each.

[Anonymous No.18272987]

>>18272983
This is for four servings and due to metrication, it can easily scale up or down.

[Anonymous No.18273032]

>>18272983
ty anon, I'll give it a shot.