Ingredients with Measurements:
- 2 cups long-grain rice
- 1 lb beef, cubed
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup vegetable oil
- 1/4 cup butter
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes.
3. Remove the beef from the pot and set aside.
4. Add the onions to the pot and cook until softened, about 3 minutes. Add the garlic and mushrooms and cook for another 2 minutes.
5. Add the rice to the pot and stir to combine with the onion and mushroom mixture.
6. Add the beef broth, cumin, coriander, paprika, salt, and black pepper to the pot. Stir to combine.
7. Add the beef back to the pot and stir to combine.
8. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
9. Cook for 20-25 minutes or until the rice is tender and the liquid has been absorbed.
10. Once the rice is cooked, add the butter to the pot and stir until melted.
11. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for browning beef, low heat for cooking rice
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 45g
Protein: 20g
Sodium: 800mg
Substitutions for ingredients:
- Chicken or lamb can be used instead of beef
- Button mushrooms can be used instead of sliced mushrooms
- Olive oil can be used instead of vegetable oil
Variations:
- Add raisins or dried apricots for a sweeter flavor
- Add chopped nuts for extra crunch
- Use different spices such as cinnamon or cardamom for a different flavor profile
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent clumping
- Brown the beef well for extra flavor
- Use a wooden spoon to stir the rice to prevent it from sticking to the pot
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove with a splash of water to prevent the rice from drying out.
Presentation ideas:
Serve the Plov in a large serving dish with fresh herbs and lemon wedges on top.
Garnishes:
Chopped fresh herbs such as parsley or cilantro
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Tomato and cucumber salad
- Roasted carrots and parsnips
Troubleshooting advice:
- If the rice is still hard after cooking, add a splash of water and continue cooking until tender.
- If the rice is too wet, remove the lid and cook for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Plov is a traditional dish from the Caucasus region, which includes Georgia, Armenia, and Azerbaijan. It is typically made with rice, meat, and spices and is a staple dish in the region.
Flavor profiles:
Savory, slightly spicy, and aromatic
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Georgia