I went to a  restaurant  called Taste of Europe in Binghamton, NY and I ordered a dish I never tried before, it was called Plov.

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

 

Ingredients

1. Enough oil (vegetable oil) to saute onions (1 Tbsp should be enough)
2. 1 lb beef for stew (beef chuck is good), cut cut to 1/2-1 inch pieces.
3. 2 Medium onions, diced
4. 5 carrots, shredded (Use the small shredding disc on a food processor is good)
5. 3-4 cloves garlic, minced
6. 1 Tbsp ground cumin (Yum, this really comes through when you eat it, YUM!)
7. 1 tsp paprika
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.
9. 2 cups of beef broth (or 2 cups of water and 2 cubes of beef  Bullion)
10. 1 cup basmati rice, rinsed. (I like getting the stuff that’s in the fabric bags, they always seemed to work for me)
11. 1/2 tsp of cardamom.

 

Directions

1. Brown the meat from all sides,  set aside (Searing  the meat).  (Use some  vegetable  oil)
2. Saute  the onions for about 5 minutes, add the carrots and continue to saute for another 5 minutes on medium-high heat.
3. Add the Garlic,Cumin, paprika and continue to cook for another 1 minute or so.
4. Add back the beef.
5. Add the water and wait for it to simmer then add the  Bullion  cubes.  Make sure they integrate.  (or use beef broth)
6. Leave to simmer covered for about an hour.
7. Now before I tell you to add the rice, I will let you know that you should not stir it, just add it.  (but if you stir it’s alright,  Traditionally they are  separated)
8. Add the rice and enough water to cover the rice, about a cup.  Bring to a boil, reduce heat to simmer, cover and for 10 minutes.
9. sprinkle the cardamom on top and cook for another 10 minutes.
10. Taste rice and make sure it’s done.  If done, let cook for about 10-15minutes before serving.
11. Enjoy 🙂

Pictures (Click to enlarge)