This profile recipe is flavorful, flavorful and stuffed. It is a slab take of classic dishes that can be easily made into tender meat, fluffy rice, and chunks of vegetables, and is completely satisfied.
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Recipe details
The origin of this profile dish comes from Uzbekistan, but it has many slab versions. This is my Bulgarian mother’s recipe and I’ve always loved it. It was easy, tasty, wonderful and heartfelt.
Taste: Delicious meat, sweet onions, carrots and fragrant rice make this profile recipe very good. The seasonings add smoky, spicy and rustic flavors to your dish. Texture: This recipe is made with fluffy rice, tender vegetables and juicy beef. It’s very filling with chunky. Time: It takes just 2 hours to make, but most of that time is for cooking, and the meat becomes wonderfully tender. Ease of Use: This is a one-pot meal that is easy to make and mainly uses kitchen basics. You will find that you can make it.
What you need
Ingredient Notes
Beef – I used chuck beef for this dish. Because it has a considerable amount of fat and is soft. Vegetables – Onions, garlic and carrots add an excellent flavor to release natural goodness after being cooked slowly. Rice langrain rice is the best, so I used jasmine rice. It has a wonderful aromatic flavour. Spices – The combination of coriander, cumin, smoked paprika, turmeric, curry, sea salt and black pepper create a delicious, balanced flavor that makes your profile so delicious.
Add-ins and replacements
It can also be made with pork, chicken or lamb. You can also use other beef cuts, such as shanks or ribs. Add other vegetables – I don’t think it’s traditional, you can add celery, mushrooms, or spinach to your pan, add taste and health benefits . Substitute jasmine rice – Basmati rice or other long grain rice can also be used for this dish. The addition of fruit balberries is a traditional addition, but you can also use raisins, currants, cranberries, or chopped apricots.
How to create a profile
Grill the beef. Cut the beef into 1-2 inch pieces. Add olive oil to a large Dutch oven pot and bake the beef in batches over high heat. Add the onion. After grilling the final batch of meat, add the rest again with chopped onion. Fry the onion until golden (about 3-5 minutes). Add carrots. Add the sliced carrots and saute for another 3-5 minutes. Season the mix. Add salt, pepper, cumin, coriander, turmeric, curry and smoked paprika.
Pro Tip: Be careful not to overcrowd the pot. Otherwise, the beef will not be properly grilled. It should be able to touch the hot surface of the pot.
Cook the meat. It’s just enough to add 6 glasses of water or cover about an inch above the meat. Simmer over medium heat for about 1 hour with the lid open slightly. Prepare the rice. While the meat is simmering, rinse the jasmine rice really well until the water is clean. I love using colanders for this step! Add rice to finish the cooking. Finally, add the washed rice and cover with about an inch of boiling water (about 2 more cups). Next, add the entire head of garlic (bottom cutoff + a little bit of top cutoff). Cook on medium and low heat for 15-20 minutes, until completely covered and rice is fully cooked. Then, the rice is fuzzy and gently mixed, and the meat is not just sitting at the bottom.
Recipe Tips
Wash the rice – Rinse the rice thoroughly to remove dirt and excess starch. Use a Dutch oven – these cooking containers have good bases that transfer heat well. The lid seals in the heat, helping the rice to cook thoroughly. Don’t add too much water – cover the rice and add enough water to cover it 1 inch above. Actual water volume will vary depending on the size of the pot. Don’t stir too often – you don’t want to stir too much, as it can lead to mushy rice. I held back and had him make a plate.
FAQ
Plov and Rice Pilaf are similar dishes, but differ in terms of the region and ingredients. Prob is a plate of meat and vegetables along with rice, while pilaf is a plate of rice that is usually cooked in soup.
Uzbekprov is made up of lamb meat, carrots, onions and long grain rice, usually containing cumin and salt. This recipe is a Bulgarian version made with many spices, including beef and curry, coriander, smoked paprika and more.
Provide suggestions
This homemade profile recipe is so complementary that it’s perfect for everything. Enjoy it with fresh salads, warm breads, vegetable sides, or finish off your meal with delicious desserts.
Salad: Start your meal with a cucumber radish salad, spinach salad recipe, or a broccoli cranberry salad. Bread: Serve this profile with focaccia bread, super soft brioche dinner rolls, cornbread muffins or rustic bread. Sides: Enjoy with side dishes like these scalloped potatoes, garlic asparagus or crunchy air fryer broccoli. Dessert: Finish your meal with cool weather favourites such as chocolate cream broely, tiramisu cake (video), pumpkin cheesecake (video), and homemade apple pie.
Create this recipe in advance
Go ahead: You can cut and grill the beef, cut the vegetables, then store in the fridge until your meal is ready to cook. Alternatively, you can prepare this profile completely and then reheat it later and store it in the fridge once it’s cooled.
Storage: Store remaining profiles in an airtight container in the fridge for up to 4 days.
Freeze: Cool in a gallon-sized ziplock bag for up to 3 months and thaw at room temperature before freezing this dish. Then reheat in the microwave or oven.
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Complete recipe instructions
Plov Recipes
This profile recipe is flavorful, flavorful and stuffed. It is a slab take of classic dishes that can be easily made into tender meat, fluffy rice, and chunks of vegetables, and is completely satisfied.
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Serving: 10
calorie: 777kcal
Instructions
After grilling the final batch of meat, add the rest of the beef that has been grilled along with the chopped onion. Fry the onion until golden (about 3-5 minutes).
Add the sliced carrots and saute for another 3-5 minutes.
It’s just enough to add 6 glasses of water or cover about an inch above the meat. Cook over medium heat for about an hour with the lid open slightly. Note: The amount of water required will actually depend on the size of the pot.
Finally, add the washed rice and cover with about an inch of boiling water (about 2 more cups). Next, add the entire head of garlic (bottom cutoff + a little bit of top cutoff). Cook on medium-low heat for 15-20 minutes (with the lid completely covered) or until rice is fully cooked. Then, the rice is fuzzy and gently mixed, and the meat is not just sitting at the bottom.
Note
Wash the rice – rinse the rice thoroughly to remove excess starch. This helps to prevent sticky rice.
Use a Dutch oven – these cooking containers have good bases that transfer heat well. The lid seals in the heat, helping the rice to cook thoroughly.
Don’t add too much water – cover the rice and add enough water to cover it 1 inch above. Actual water volume will vary depending on the size of the pot.
Don’t stir too often – you don’t want to stir too much, as it can lead to mushy rice. I held back and had him make a plate.
nutrition
calorie: 777kcal | carbohydrates: 67g | protein: 41g | fat: 38g | Saturated fat: 12g | Polyunsaturated fat: 4g | January Saturated Fat: twenty threeg | Trans Fat: 1g | cholesterol: 125mg | sodium: 1584mg | potassium: 892mg | fiber: 3g | sugar: 4g | Vitamin A: 6325iu | Vitamin C: 6mg | calcium: 89mg | iron: 5mg
Hello, I’m Dina. I’m glad I stopped! I believe life is too short for bad coffee or boring meals. With an easy follow-up step-by-step recipe, you will be amazed at how quickly a healthy and delicious meal comes together. I hope you find something you enjoy!
