Some extra tips for those who seriously want to make plov: 1. Wash the rice *first*, because then you can let it soak for around 30 min. before it cooks. The soaking allows the rice to slowly expand before it cooks. If you cook rice without soaking it, the rice will expand too quickly and become mushy or undercooked ("al dente") rather than chewy. 2. The washing of the rice is to get rid of excess starch. It helps the rice to become more fluffy. 3. The pot should be hotter. You want to fry the meat and vegetables, not boil them (that's why you use oil rather than water). The higher temperature will enable browning and give the ingredients a much richer flavour. 4. If you have a wok or a country pan (like a wok but with flat bottom), use that, your life would be easier. 5. The carrots won't dissolve even if you chop them into thin slices. Just don't use a shredder. But feel free to manage the thickness to your own liking. 6. The water should just cover the rice, not a whopping 2 cm above the rice, unless you like watery and mushy rice. 7. Feel free to add other ingredients and be creative with it. Приятно аппетита!
Thanks for the tips, unfortunately I am currently waiting for the 2 cm water to evaporate, but I look forward to follow them the next time I cook плов.
Hombre con No nombre hmm... great. We have assholes who are going to try to make the two have a squabble. Hmm... I prefer when Boris was at 4 k subscribers. Watching his fallout 4 play through... being himself, not this stereotype where it seems like he is a western spy pretending to be Russian.
It's like watching my dad cook, but with a lot less bilingual swearing and breaking, burning or otherwise destroying kitchen utensils and the kitchen in general.
I have no idea if anybody watches this video any more, but I personally love this recipe for its simplicity and flavor. I always come back to this video eventually, just because it’s such a good instructional piece. Thanks, Boris, this American owes you one.
I watched this video when I was in high school and now I'm a 2nd year university student, this should be a very useful recipe, and it's fun to watch too
Boris! I have tried your plov recipe! Despite the fact that I am a complete debil because I didn't check the rice I had at home before starting to make plov and had about half as much as was needed and also I dropped the towel in the pot and burnt my finger while I was fishing it out, the plov came out good and my mouth is happy :)
Hello Boris! We made plov on your recipe today with my brother, and gotta say, it was good! Thank you for giving us this, your fans from Finland, Sami and Teemu. Stay cheeki breeki!
I made it. The rice had an amazing texture, one that I've never seen before. However, everything got burned at the bottom. The taste was great, but saltless as heck if you follow the recipe. Also, in my opinion, limp, whole carrots are very unsettling to see in a one pot meal made of small particles such as rice and meat. Despite everything, I recall this dish so warmly that I had the motivation to write this review, and I'm looking forward to cook it again, but properly. Good video, greetings from Poland.
The steaming part you do on very low heat, basically the lowest setting you got. And check the liquid level every so often and add more water if needed. If all goes well the pot should make very quiet bubbly noises. If you hear scorching noises or see smoke instead of steam, you need lower heat or more water, or both. Also, the reason you leave the onions and carrots in bigger pieces, because if you cut them very small, they turn into liquid during the long cooking process.
Im Russian and I have this all the time, it’s actually REALLY good. Wish I could eat it for breakfast, lunch, and dinner. I usually use chicken instead of pork but really you can make any meat taste amazing with plov.
All that oil that's added in the beginning, is that necessary? I want to try to cut down the oil content in food lmao, would replacing some of it with water work?
traditional central asian plov is made with sheep's ass fat (special kardashian type of sheep with fat sacks on their asses) and the oil/fat is there to fry the meat and also for rice to absorb. The final dish has no liquid oil in it whatsoever (all absorbed). But the answer is - yes, you need oil.
joey8obby you don't need a lot of oil. Just enough to fry the meat a little, onions and carrots. The while frying process should take about 10-12 minutes
Wow, that actually looks like the process of making plov. Us Central Asians like to make fun of Slavs when they attempt to make plov because they usually just make RICE KASHA with boiled meat. But this, this is very well done, brother. One notable exception is that we through in onion, not meat first. We use A LOT of onion, some of it inevitably burns down and then serves as a safety layer for other ingredients. Also, we cut our onion into really small pieces because we WANT it to liquefy completely and turn into delicious brown oily sauce. I was not even aware my mother's plov had onion in it until I was in middle school.
I know I’m a bit late, but I showed this vid to me mum and she actually cooked it! ‘Twas quite good, thank you Shashlik King for this great recipee. Edit: Three years after I wrote this comment and I am now the best at making plov in the house. Because of Boris I was inspired to learn how to cook little by little. Edit 2: Four years since the original post and I've incorporated a little bit of a Central Asian influence (think Afghanistan and Uzbekistan), adding in raisins, turmeric and cumin with lamb instead of beef. I greatly prefer it over the basic introduction to plov that Boris has given us. Also, kinda sobering to realize that I'm not a kid anymore lol Greetings from California!
Omg love this progression, kudos Do you differ from any of the cooking steps? That amount of food looks like it feeds a whole family but i want to make it for three
Sorry for the late reply, and yes I do change it up a bit. For instance, when adding water on top of the rice, 2cm over the top is excessive for me, even after thoroughly rinsing the rice. Typically 1cm suits our preferences better so that the rice isn‘t mushy. I also like to cook the meat on the first step at a higher heat to get it to brown, at least in my case it gave the meat a better texture and still ended up tender. You also want to prioritize meat that isn‘t super lean if you want the best taste throughout the dish, at least some fat really makes a difference, not that Boris didn’t have that, just a tip. Also, I typically cook this dish for at least 4 people with leftovers, and use about 3.5 to 4 cups of basmati rice. I just like basmati, but it’s up to you. I can also get away with only using 1lb. or .5kg of meat, but at least 2lbs. or a full kilo is preferable. I also want to try cooking a vegetarian or vegan version for my non-meat-eating friends. I’ll probably use mushrooms and wine at the bottom of the pot.
Now, as a German I know, which type of food I will have to take with me when I travel to Stalingrad the next time... . (Reason of travel is peaceful of course)
@@Anvilshock Yes, indeed. I often tend to use them like they were used in a German sentence. Just because I was never able to memorize their rules for English language. But maybe I will give the study of English commas another try in future, 😉.
You see Slavs are gifted with something called “Babushka intuition” which allows them to measure ingredients by basically saying “I JUST ADD MORE! I MIGHT AS WELL MAKE ENOUGH FOR WHOLE NEIGHBORHOOD! ОЙ СУКА! I JUST CUT FINGER! BLOOD ADD FLAVOR I GUESS!”
I just made this for the first time for me and my family. I used chicken, and *shit* it was good. The rice just soaks up all the meat and onion broth, and it makes for a really filling, savory meal. I may or may not have gotten 9 servings out of it instead of 3 too (went a little overboard with the onions and carrots), but those left-overs were gone in two days. People were eating it for breakfast as well as dinner. I will absolutely be making this again with beef instead in the future! Thank you so much for sharing, Boris!
Useful info: try using half the salt and half the oil he used. I made it myself, it tastes amazing but HOLY SHIT I feel like I’ll die, there is just so much oil and so much salt
Made this for dinner tonight, with a little tomato paste because I am a decadent westerner. The entire family loved it, and asked for plov to be added to the regular dinner rotation. Nicely done, Boris!
I learned what plov was and how to make plov from this video years ago. It has since become one of my primary things I cook for events, parties, or just to have alot of food in the fridge. Legit thanks for this video
@@vaibhavdabwalv1 to be fair plov = pulao = pilaf. That dish can be found from eastern china to the western andes with a 2 syllables name starting in P with L in the middle
Dariune i am cooking on regular basis and have to tell you that plov is very easy dish to cook, just has to be technically sound. No mess, no hassle, ready in 30 minutes including all preparations.
5 years later, i have been making this at least monthly. thank you Boris, it took some toonink and a few mistakes, but i still look forward to plov o' clock.
I can't believe it's been almost 5 years since I first saw this. Got me through some hard times in college. Thanks for doing what you do Boris, you help a ton of people with your videos
Blin, is special technique. The more hungry you are, the more you will crave for *plov* even more than normal, and when you get to eat, it taste even better!
I've been sharing these videos with my co-workers and acquaintances, and they are always amazed because most of us here have never been exposed to the slav world and ways. Looking forward to the cook book!
@@sirrivet9557 yes , and you can clean more of them at once , try it , it's very effective , but throw a couple dirty spoons into the mix to not cut yourself , or be careful
Hi Boris. I saw this video when you first uploaded it now 4 years ago, and it was this video that got me into cooking especially for my family. Every now and then after a while one of my parents might bring up how good the plov was and I'll make it again soon after. I've been making it for the last four years, and I considered it a big milestone cooking it for my soon-to-be-fiance. Anyways, thanks again for such a cool recipe that I'll be making for my family someday
This is very useful to me and my mom right now, we are no strangers to pore cooking, and being pore, but lately it's been extra tuff, and we have had to get extra creative, and this definitely gave me some inspiration to make something with what we have! Pulled out the ham steak out of the freezer and I've still got rice and some onions.
As an uzbek where the plov traditionally comes from.... I am sorry for you.... this is a wild student recipe with PORK in it ( we would never make it with pork) and please... dont eat it with mayonnaise it makes my heart break
I made this recipe right now - delicious and satisfying. I definitely fucked something up in cooking the rice but idi nahui! Can't stop eating... Next time I want to try adding some paprika and some raisins. Thanks for the recipe, Boris!
raisins are a must, we always put them when we make plov. also try adding some cumin, but just a tiny little bit for taste. that's how they make it in the -stan countries of the former USSR, where the dish originates from (Uzbekistan, Tajikistan etc.)
i am russian but live in uzbekistan. Plov they make here, as boris mentioned, is made in large pots called lyagan or kazan. They include raisins, chick peas, barberry, dried tomatoes and much more spices and it tastes so good
Look at cooking time on the pack of rice, most important is LOW heat, water only needs to steam and not boil, and less water is better than too much you dont want porage
FINALLY made this. This is one of my FAVORITE Boris videos, and I finally made it because I happened to have all the ingredients in my kitchen. I have a cold (I should have made solyanka but I had exactly none of the ingredients) but this had a very simple, comfort-food-y taste to it. It probably tastes even better when one's sinuses are not closed off. Tomorrow, leftovers for breakfast (with a fried egg on top) and probably dinner (with mayonez)
Tried this out finally, and I gotta say You need to just give it a shot. Yes, the rice bit is kinda daunting, but don't let that scare you away from it, it's SO GOOD.
Ive eating refried plov right now. Was at a church gathering yestersay. Took some of the extras home. Then, fried it up in the pan. Because it is a naturally oily dish it made the rice nice and crispy. Might he taboo, but it was delicious. Sorry babushka!
Remembered this video with the recent crapstorm , and the stores being empty, and only finding the basics. Still good to make, one plate fills your belly for about 6-8 hours. Thank you, Boris!
![Chino Pacas - Modo Capone (with Drake & Fuerza Regida) [Video Oficial]](http://i.ytimg.com/vi/zjv8TQ0gBkg/mqdefault.jpg)
Some extra tips for those who seriously want to make plov:
1. Wash the rice *first*, because then you can let it soak for around 30 min. before it cooks. The soaking allows the rice to slowly expand before it cooks. If you cook rice without soaking it, the rice will expand too quickly and become mushy or undercooked ("al dente") rather than chewy.
2. The washing of the rice is to get rid of excess starch. It helps the rice to become more fluffy.
3. The pot should be hotter. You want to fry the meat and vegetables, not boil them (that's why you use oil rather than water). The higher temperature will enable browning and give the ingredients a much richer flavour.
4. If you have a wok or a country pan (like a wok but with flat bottom), use that, your life would be easier.
5. The carrots won't dissolve even if you chop them into thin slices. Just don't use a shredder. But feel free to manage the thickness to your own liking.
6. The water should just cover the rice, not a whopping 2 cm above the rice, unless you like watery and mushy rice.
7. Feel free to add other ingredients and be creative with it.
Приятно аппетита!
Thanks for the tips, unfortunately I am currently waiting for the 2 cm water to evaporate, but I look forward to follow them the next time I cook плов.
Im suprised he didn't use potatoes, maybe some peas, a very slav thing to do
what kind of rice??
@@ethanhays9275 If I had to guess, I'd say the standard jasmine rice we all use.
The grains look too long from here. I'm going to guess basmati.
Binging with Babish?
Nah...
BINGING WITH BABUSHKA!
Eyy
Hombre con No nombre hmm... great. We have assholes who are going to try to make the two have a squabble. Hmm... I prefer when Boris was at 4 k subscribers. Watching his fallout 4 play through... being himself, not this stereotype where it seems like he is a western spy pretending to be Russian.
what about BOTH WITH BIG BRAIN
YES COMRADE OTHEERS BLYAT
Binging with Boris also works.
My favourite Boris quote is, “La la la la la, one carrot and a two.”
Fuaty08 Official mine are these 2,
“the bay leaf. or maybe 2”
“and now we add the onion, boom *reactor 4 is critical* “
He says "and a two" not into two
I second that! 😁
Any time Boris says La la la la la I laugh
It is the best to hear that 😂
"You don't need a lot of oil"
*puts so much oil in pan that the U.S government wants to know his location*
Halt O'Carrick it doesent matter how much oil you have the us government will want to know your location
western spies*
@Hammer Go Bonk! found the western spy
Hammer Go Bonk! Sir is this your first day on the internet? Because I can see the joke going so far over your head it broke the sound barrier
@Hammer Go Bonk! Okay American.
It's like watching my dad cook, but with a lot less bilingual swearing and breaking, burning or otherwise destroying kitchen utensils and the kitchen in general.
*how to basic*
I wish I could watch my dad cook. Or watch him at all. Dang, it’s been 14 years since he went out to get some cigarettes
I feel like some of the comment was referring to Gordon Ramsay
Andddd the food is edible.
What do you mean Less?
"Is like soup... but is not."
-Boris 2018
Explaining cereal to a person who doesn't suite have the hang of english
Plov made from pork is not a plov.
@@romanyarkov8426
Yes!!
It's halal!
@@borschtisgud i cook plov from beef and i add some mutton fat
More like risotto blyat
But is not
Where is the *b a y l e a f*
The best comment so far.
The BAY LEAF.... Every time I make soup now I think of Boris, and it seems like a big deal to put THE BAY LEAF, I have to say it out loud.
*The cheeki breeki wrecks western Blyat for sake of motherland and other slav countries.*
@Sw3y Cody Heels on ground
Comrade found
Heels up high
Western spy
Or maybe two!
I have no idea if anybody watches this video any more, but I personally love this recipe for its simplicity and flavor. I always come back to this video eventually, just because it’s such a good instructional piece. Thanks, Boris, this American owes you one.
I ALWAYS came back to this video when I don't know what to cook, it tastes amazing too
I make plov at least once a month now and just come back to it cuz it's so fun to watch
I watched this video when I was in high school and now I'm a 2nd year university student, this should be a very useful recipe, and it's fun to watch too
Honestly this recipe kinda sucks better to use Kamola Kerin's recipe instead for REAL uzbek plov
Boris: bigger piece means more flavor.
me:* trows entire onion in there*
*Then adds some gerlic*
*Throws entire cow in there*
*Throws entire rice farm in there*
*Throws entire vat of mayonez*
Need a bigger onion.
Boris! I have tried your plov recipe!
Despite the fact that I am a complete debil because I didn't check the rice I had at home before starting to make plov and had about half as much as was needed and also I dropped the towel in the pot and burnt my finger while I was fishing it out, the plov came out good and my mouth is happy :)
Good luck next time!
Slavs make mistake but after that, mistake is not repeated.
Chernobyl was not a mistake, it was a miracle (for example).
I make it and me mouth smoke come owt
Nazis you get out you enemy of Stalin and all slavs
Zaebis chetko real krasava
*Is like soup but is not*
-Boris 199X-2018
Theres nothing wrong with it blyat
u are killing boris
He is born in May 5th 1990.
DeZinc
Care to explain how you know that?
@@asafakanan1337 capitalist lies
Hello Boris! We made plov on your recipe today with my brother, and gotta say, it was good! Thank you for giving us this, your fans from Finland, Sami and Teemu. Stay cheeki breeki!
I made it. The rice had an amazing texture, one that I've never seen before. However, everything got burned at the bottom. The taste was great, but saltless as heck if you follow the recipe. Also, in my opinion, limp, whole carrots are very unsettling to see in a one pot meal made of small particles such as rice and meat. Despite everything, I recall this dish so warmly that I had the motivation to write this review, and I'm looking forward to cook it again, but properly. Good video, greetings from Poland.
Then you probably need less salt, and lower heat for the steaming. Or more water.
Salt according to taste.
The steaming part you do on very low heat, basically the lowest setting you got. And check the liquid level every so often and add more water if needed. If all goes well the pot should make very quiet bubbly noises. If you hear scorching noises or see smoke instead of steam, you need lower heat or more water, or both.
Also, the reason you leave the onions and carrots in bigger pieces, because if you cut them very small, they turn into liquid during the long cooking process.
during the steaming process, i already put the stove at the lowest heat and shit still got burnt up
Tycini1 try shredding the carrot, that’s how I make plov. That way it melds in with the rice more
Im Russian and I have this all the time, it’s actually REALLY good. Wish I could eat it for breakfast, lunch, and dinner. I usually use chicken instead of pork but really you can make any meat taste amazing with plov.
All that oil that's added in the beginning, is that necessary? I want to try to cut down the oil content in food lmao, would replacing some of it with water work?
traditional central asian plov is made with sheep's ass fat (special kardashian type of sheep with fat sacks on their asses) and the oil/fat is there to fry the meat and also for rice to absorb. The final dish has no liquid oil in it whatsoever (all absorbed).
But the answer is - yes, you need oil.
lmfaoo fuckin ell arent u a savage?? cheers for the tips as well!
joey8obby you don't need a lot of oil. Just enough to fry the meat a little, onions and carrots. The while frying process should take about 10-12 minutes
its like the fried rice for russia
Wow, that actually looks like the process of making plov. Us Central Asians like to make fun of Slavs when they attempt to make plov because they usually just make RICE KASHA with boiled meat. But this, this is very well done, brother. One notable exception is that we through in onion, not meat first. We use A LOT of onion, some of it inevitably burns down and then serves as a safety layer for other ingredients. Also, we cut our onion into really small pieces because we WANT it to liquefy completely and turn into delicious brown oily sauce. I was not even aware my mother's plov had onion in it until I was in middle school.
Who's "we"? My Kazakh mom adds the meat in first, then the onion, otherwise it BURNS DOWN
@@OperaticEnigmatic First the meat, then the meat?
@@kyucumbear Yes. Then some more meat. And to garnish, some meat. That's a real Plov.
(Edited it. Thanks.)
Is babushka's recipe
@@OperaticEnigmatic always happy to see a fellow Kazakh. Happy Nauriz
Nobody:
Wholesome Boris in his kitchen: *La la la la la*
@Prpr Z2 nigga called a dead meme cringe while using another dead meme
One carrot and two...
one carrot and a two..
Imagine Boris with Gordon Ramsey
Edit: included Boris name bc I’m not a swine
Gordon Ramsey would be proud.
I just imagine Boris calling Gordon cyka and throwing garlic at him after drinking the correct amount of vodka
@@snesguy9176 and then proceeding to eat all the mayo
I have a feeling they'd be best of friends.
It would be the best day ever and video
Here we see a wild Russian college student preparing its meal.
*H O W I N T E R E S T I N G*
I kow he is American
fitz
@@BlackLotusVisualArchive He's not russian, he is slavic but he didnt say from where. Also, im pretty sure he lives in Estonia not Latvia
@@BlackLotusVisualArchive That also means he could be belarussian and ukrainian tho.
@@BlackLotusVisualArchive The salt package is a Ukranian brand, so that could be a clue.
I know I’m a bit late, but I showed this vid to me mum and she actually cooked it! ‘Twas quite good, thank you Shashlik King for this great recipee.
Edit: Three years after I wrote this comment and I am now the best at making plov in the house. Because of Boris I was inspired to learn how to cook little by little.
Edit 2: Four years since the original post and I've incorporated a little bit of a Central Asian influence (think Afghanistan and Uzbekistan), adding in raisins, turmeric and cumin with lamb instead of beef. I greatly prefer it over the basic introduction to plov that Boris has given us. Also, kinda sobering to realize that I'm not a kid anymore lol
Greetings from California!
Love this growth
Oh yes. Cumin is a must have in plov. Lamb or beef is better to have than pork imo, but that's subjective, and the garlic cloves should be separated
Omg love this progression, kudos
Do you differ from any of the cooking steps? That amount of food looks like it feeds a whole family but i want to make it for three
Thanks for the tips!
Sorry for the late reply, and yes I do change it up a bit. For instance, when adding water on top of the rice, 2cm over the top is excessive for me, even after thoroughly rinsing the rice. Typically 1cm suits our preferences better so that the rice isn‘t mushy. I also like to cook the meat on the first step at a higher heat to get it to brown, at least in my case it gave the meat a better texture and still ended up tender. You also want to prioritize meat that isn‘t super lean if you want the best taste throughout the dish, at least some fat really makes a difference, not that Boris didn’t have that, just a tip.
Also, I typically cook this dish for at least 4 people with leftovers, and use about 3.5 to 4 cups of basmati rice. I just like basmati, but it’s up to you. I can also get away with only using 1lb. or .5kg of meat, but at least 2lbs. or a full kilo is preferable.
I also want to try cooking a vegetarian or vegan version for my non-meat-eating friends. I’ll probably use mushrooms and wine at the bottom of the pot.
Now, as a German I know, which type of food I will have to take with me when I travel to Stalingrad the next time... . (Reason of travel is peaceful of course)
It is Wolgograd now
@@B4ltH470r It is Stalingrad ever
No need to point out you're German, it's already obvious from the wrong places you put your commas.
@@Anvilshock Yes, indeed. I often tend to use them like they were used in a German sentence. Just because I was never able to memorize their rules for English language. But maybe I will give the study of English commas another try in future, 😉.
@@roteroktober722 English is my first language, and neither me, nor anyone else can figure out where to put those things.
I just realized, this is exactly what my mom coocked for my brother and my when we were small Boys. We are not anymore! Greetings from Germany.
lol nice
Are you soviet german?
@@witw972 No, but my family has its roots in prussia, maybe that is the reason.
@@Abfallkannibale Aus den neuen Bundesländern?
@@lightblue254 Ne, gebürtiger Hamburger, meine Sippschaft kommt aber großelterlicherseits aus Preußen. Vllt daher.
You see Slavs are gifted with something called “Babushka intuition” which allows them to measure ingredients by basically saying “I JUST ADD MORE! I MIGHT AS WELL MAKE ENOUGH FOR WHOLE NEIGHBORHOOD! ОЙ СУКА! I JUST CUT FINGER! BLOOD ADD FLAVOR I GUESS!”
Русский makes so much sense now!
so does having babushka senses make me slav or what???
theres literally a saying you cant put too much butter in pasta
NONONO Boris is not part of this Recipe
I just made this for the first time for me and my family. I used chicken, and *shit* it was good. The rice just soaks up all the meat and onion broth, and it makes for a really filling, savory meal. I may or may not have gotten 9 servings out of it instead of 3 too (went a little overboard with the onions and carrots), but those left-overs were gone in two days. People were eating it for breakfast as well as dinner. I will absolutely be making this again with beef instead in the future! Thank you so much for sharing, Boris!
Useful info: try using half the salt and half the oil he used. I made it myself, it tastes amazing but HOLY SHIT I feel like I’ll die, there is just so much oil and so much salt
His babushka once said that a hungry Boris is even hungrier than a freaking bear.
So I did as you suggested, thanks a lot.
Unless you Exercise you can use that salt but the saturated fat from the oil may take a few days he uses sunflower oil no wonder
Wait this cooking is for real and I can eat it its not a joke? Or its real but he just joke about it
@@jershemjeetsingh9001 bruh it's fucking food you can eat it
@@jershemjeetsingh9001 He's definitely screwing around, but the recipes are legit.
Hay man a friend recommended you and I love you and got your game it's awesome
Dodo King seems you have a good friend. Welcome, comrade!
Good friend? Bah, that’s an understatement. *THATS A GREAT FRIEND*
He has been watching for two years comrade.
Dodo King you should play overwatch and play as Zarya oh and sorry
Y
“More circles equal better taste”
I’m going to take a hike at the California Redwood forests
aha drawing the largest circle using Reactor 4
Mista, Guido S. I just see you fucking gnawing on a tree 30ft up
I cooked plov last night, my boys loved it; all the wasted years! Thanks Boris, this recipe is a keeper.😊
Made this for dinner tonight, with a little tomato paste because I am a decadent westerner. The entire family loved it, and asked for plov to be added to the regular dinner rotation. Nicely done, Boris!
Try to cook it with other meat, like chicken, as a variation. But eat it better with pickled tomatoes or cucumbers. Or just some salad. Not paste 🙂✌️
We uzbek people usually use only beef for plov. It's our traditional meal😅
That feeds one Boris, 3 Russians or whole Soviet village.
Or my 4 year old niece. :)
Or an asshole not like you.
nice
Or kids in Africa
nobody:
Comrad boris: *prepares food with AK47 bayonet*
Any bayonet would be decent for cutting meat. It’s what they’re made for.
I actually know a guy who cooked with a KA-BAR.
@@handlesarecringe957 I am tempted to get a bayonet for the express purpose of cooking.
*boris 2020
Prepares food with svetlana and sickle named vasily
Finally found a use for my M1 Bayonet.
I mean, he made food with a chainsaw. Anything is possible at this point
I learned what plov was and how to make plov from this video years ago. It has since become one of my primary things I cook for events, parties, or just to have alot of food in the fridge. Legit thanks for this video
Boris! I made it by applying your plov recipe and served it to my parents. They are very pleased. Thank you!🥰
what currincy is that
@@Rexthee2nd Korean Won.
Holy shit this guy donated ten thousand american dollars
lol nah its like $7@@oddalfhutlur6760
Boris cooked rice without rice cooker
Me, a Chinese
“Confusion scream”
HAIYAAAA
@@alegiumkhalimov8343 the recipe feels more closer to biriyani/pulao (lol) from south Asian countries. Than fried rice that SEA is famous for
:: can cook rice in pot on stove ::
:: is asian ::
@@vaibhavdabwalv1 to be fair plov = pulao = pilaf. That dish can be found from eastern china to the western andes with a 2 syllables name starting in P with L in the middle
Me, a fellow asian:
IKR
aw yes this is my second favorite meal after shashlik, am too lazy to make it tho but when stolovaya has some for todays menu it's a good day
Dariune i am cooking on regular basis and have to tell you that plov is very easy dish to cook, just has to be technically sound. No mess, no hassle, ready in 30 minutes including all preparations.
Dariune nice Kouki 👀
I like how he makes it very funny but it's hella informative. Like, I'll make this.
5 years later, i have been making this at least monthly.
thank you Boris, it took some toonink and a few mistakes, but i still look forward to plov o' clock.
*Cooks in Russian*
Some Puertorican kid killer queen has already touched the stove
Moist Chungus i can hear Boris scream Cyka blyat from the other room
Some Puertorican kid does boris have nice hands?
Benjamin mebbe
@@PlinkyVR *FBI OPEN UP!!*
mix ya rice if you are cooking w/ vadim's pot
I came here after that BBC cook food about fried rice to erase my memory about it, this works
ah yes, nightmare fuel indeed
I can't believe it's been almost 5 years since I first saw this. Got me through some hard times in college. Thanks for doing what you do Boris, you help a ton of people with your videos
In case of Zombie apocalypse or plov making😂
There was also the PELMENINATOR
And a katana on the side
@@nicolapalmieri7344 Pelmeninator has over 100000000 uses that include plov and zombie apocolypse
@@feetlicks BANZAAAAIIIIIIIIIIIIIIIIIIIIIIII
AznGuy Jr. 177013
"The stick of carrot need to be *THICC* enough"
It have to be ExTRa ThiCC
Saw this comment as soon as it was said in the video lol
Saw this coming
You make plov if you're hungry, but it takes a pretty long time to cook.
Ok
But no no hunger after long time due to pure S L A V power in Plov, if you feel hungry after less than a month, then you pizdec the cooking
waiting is a spice
Blin, is special technique. The more hungry you are, the more you will crave for *plov* even more than normal, and when you get to eat, it taste even better!
69th liker here
I've been sharing these videos with my co-workers and acquaintances, and they are always amazed because most of us here have never been exposed to the slav world and ways. Looking forward to the cook book!
The Slav Electric Whisk, just a hand whisk inside drill.
Using this for 3 years now and it works perfectly. At the beginning I used a fork instead of a whisk
This is the most chaotic cooking video I've ever seen
love the energy 10/10
So I take it you haven't seen Boris kvass video?
"its the ideal recipe for student bc you only need to use one pot"
Meanwhile he uses about 5 different knives😂😂
;-; knives are much easier to clean than pots. Well usually.
@@sirrivet9557 yes , and you can clean more of them at once , try it , it's very effective , but throw a couple dirty spoons into the mix to not cut yourself , or be careful
You only need 2 knives though. One for meat, one for vegetables.
Slav students probably are expected to have at least 5 knives on hand 😂
A single cleaver can do the work. Unless you want to collect knifes for zombie apocalypse or home invasion
Hi Boris. I saw this video when you first uploaded it now 4 years ago, and it was this video that got me into cooking especially for my family. Every now and then after a while one of my parents might bring up how good the plov was and I'll make it again soon after. I've been making it for the last four years, and I considered it a big milestone cooking it for my soon-to-be-fiance. Anyways, thanks again for such a cool recipe that I'll be making for my family someday
It is always very nice to see another dish that i can confidently cook with cheap local ingredients.
There must be Cumin and Curcuma also!
Without those spiсes it's just a rice with meat, but not plov!
that's why he called it 'student edition'
You’re goddam right !
Where would you add the Cumin I wanna make this student edition but just with cumin
I like plov without cumin it
I don't think eastern Europeans use much spices other than bay leaf, black pepper and salt.
This is one of my absolute favourite dishes, absolute class, perfect with any meat and so easy to make a university/college student can do it!
I tried making it a few years ago and burnt the fuck out of my pot lmao
I made it for dinner and it's so good. I played with the ingredients a little but followed your cooking method and it turned out perfectly
time to putin the carrot
alvin johnson carrot is a western spy
this comments is so fucking underrated
Шииит
I COOKED AND FAMILY LIKED, thank you Boris always a great help!
Joshua The Commie what kind of pork did you use?
Kyle Wilson u use thigh meat, it's most similar to what Boris used
Me uses human meat very nice yes yes :D
BORIS YOU FORGOT THE BAY LEAF
no bay leaf just *BAY LEAF*
Mayonez was put when served of course there is!
This is very useful to me and my mom right now, we are no strangers to pore cooking, and being pore, but lately it's been extra tuff, and we have had to get extra creative, and this definitely gave me some inspiration to make something with what we have! Pulled out the ham steak out of the freezer and I've still got rice and some onions.
I just made Плов and ate it with the whole family, thank you Boris for the recipe, спасибо Товарищ! 🇷🇺🤙
it's пилав in turkish xd
@inc.opt.63 nobody cares if somebody care
@@thrashefe3523 i do care
As an uzbek where the plov traditionally comes from.... I am sorry for you.... this is a wild student recipe with PORK in it ( we would never make it with pork) and please... dont eat it with mayonnaise it makes my heart break
You have to Putin the carrot.
But don't procrastinate. If you do, we know you're Stalin for time.
You both need to be Lenin the world of good puns Russia puns
Such a good Gorbachev...
*INSERT FUNNY PUN HERE*
T H I C C Carrot
I think this is the first cooking show I have ever watched that didn't bore me to sleep.
who decide to come back here in 2024 is 100% distinguish gentleman
Me
Thats me alright
"In case of zombie apocalypse or plov making"
Papa Boris > Gordon Ramsey
edit-thanks Evi1M4chine
Omg yes so teue
ВЭРЭ ИС ДЭ ЛАМБ САУСЕ
Papa Boris --> Papa Boris.
Papa Boris ---> Gopnik Ramsey
WHERE IS LAMB SAUCE
It may only take one pot but it also takes five knives
RBB if you an average Slavic Collage Students you will have hundreds from your time with Cs:Go
BLIN! This is darn tasty! Made my first (def not last) plov...I didn't know it would be so rich. I'll have leftovers for a couple of days.
I made this recipe right now - delicious and satisfying. I definitely fucked something up in cooking the rice but idi nahui! Can't stop eating...
Next time I want to try adding some paprika and some raisins. Thanks for the recipe, Boris!
may be your rice just wasn`t optimal for this dish (for plov it must be pretty hard type, not like for sushi)
raisins are a must, we always put them when we make plov. also try adding some cumin, but just a tiny little bit for taste. that's how they make it in the -stan countries of the former USSR, where the dish originates from (Uzbekistan, Tajikistan etc.)
i am russian but live in uzbekistan. Plov they make here, as boris mentioned, is made in large pots called lyagan or kazan. They include raisins, chick peas, barberry, dried tomatoes and much more spices and it tastes so good
Look at cooking time on the pack of rice, most important is LOW heat, water only needs to steam and not boil, and less water is better than too much you dont want porage
bitch lasagna sounds amazing
Boris we need SELIOTKA POD SHUBOI!!!!!WITH EXTRA MAYO LVL
Da ti blad crazy jopt, that shits fokun tasty jokarnij babaj xDDD
Odnoznachno!!
You rinse the rice to get rid of excess starch, which will turn into a slurry if you don't wash it off. *flies away*
I actually made this with my brothers. . . .and it honestly turned into one of my favorite dishes
Thanks Boris :)
I give you the honorary title of Rice strategist, for impressing me by cooking rice in a non asian way.
This is an asian way.
Asia consists of hundreds of cultures - there is no "asian" way to cook rice...
@@ИмяФамилия-ф2д8ш thats like saying snails and frogs aren’t french
@@ABAMTV12 maybe idk never asked about their citizenship
I mean. As a southeast asian, I really was amazed of using a whisk sticked to a drill to wash it.
Stay cheeki breeki
In his next life, Boris will be Slavic 3 Star cook.
Oh wait. He already is! Looking good Boris.
Tenshi 天使 Your a Japanese Imperial, you have no say so in rating
@Fire Power701 Lol, Japanese haven't had an empire in many years cuz complex history.
FINALLY made this. This is one of my FAVORITE Boris videos, and I finally made it because I happened to have all the ingredients in my kitchen.
I have a cold (I should have made solyanka but I had exactly none of the ingredients) but this had a very simple, comfort-food-y taste to it. It probably tastes even better when one's sinuses are not closed off. Tomorrow, leftovers for breakfast (with a fried egg on top) and probably dinner (with mayonez)
"congratulations you have just made food" loved how affirming that is 😄
This is the first recipe I've seen that I REALLY want to try
I laughed seeing his knife collection. I died laughing when I noticed the katana.
You died, huh? I'm sorry for your loss. What's the afterlife like?
Yeah, he used the katana in an older video and got called a weeb.
Tried this out finally, and I gotta say
You need to just give it a shot. Yes, the rice bit is kinda daunting, but don't let that scare you away from it, it's SO GOOD.
I love how Boris can mess up his entire kitchen just for a video
Just wait till you hear about howtobasic
@@loicbaird7431 🅱
This is a very interesting dish. In azerbaijan it is called pilaf, in India palao. It is spread in all countries from west of India to east of russia.
Ive eating refried plov right now. Was at a church gathering yestersay. Took some of the extras home. Then, fried it up in the pan. Because it is a naturally oily dish it made the rice nice and crispy. Might he taboo, but it was delicious. Sorry babushka!
I’m Czech, and I made this at my house... and B L I N it was good
when you learn how to cook from a csgo player
Try substitute most of the water by using some chicken stock for maximum flavors 😃
Blyad, who have money for that at end of month...
0 D make using the leftover fats and bones 🤓 free
@@0d138 Who is making plov at end of month? At that point, it's just light beer and semechki.
Still comin' back to this video, every time I make plov
Update: successfully made the dish, and it’s awesome!!!!!
AND THE LEGENDARY
Bay Leaf
Me: What time issit?
Boris: Plov o' clock
S L A V P R E C I S I O N
Everybody gangsta making slav jokes till they know that plov is uzbek
1:41 : Boris realizing americans are also watching this video
Roses are red,
Violets are blue.
In Soviet Russia,
Poem writes you.
Blyatiful
@@sebastianvizcaya5775 u too!
Bylatiful.
Cyka you beat me to it
The poem made me do this
student edition *2kg of meat* damn boris where do you live
Its Russia duude
Poland bylat
Are there no rats in your dorm? Where do you live?
Nice turkish economy
“You don’t need a lot of oil”
Literally *DEEP FRIES* the pork.
“Use stick to make hole”
Huh
...
GAAAAAAAAAAAH
ПРИВЕТ ВОРИС !!!!!
What is your back ground music ?
Not the intro
Not the outro
the _Background music_
The funny fluting sound in background. *debil*
It's Boris not Voris
парень- водка i know the dark knowledge of cyryllic alphabet, for western spies-привет борис means 'hello boris'.
Imagine a seventh grader seeing this and trying to make this because their parent let the cook on their own on Sunday.
Oh wait a minute....
69th like
Your parents ate well that Sunday.
Same age gang
I’m trying out all of boris’ recipes in quarantine because my parents can’t cook lmao
@@vikli5966 Your parents are prob loving you rn
Same I made Kiev.
I've tried your recipe, thank you very much Boris,
I love it !! :3
What is plov?
Baby don't hurt me, don't hurt me, no more...
42.
The ChromosomeKid Loooool
*baby don't stir me, don't stir me, no more
A Kind Of Rice Dish In Turkish İts Named Pilav
epic
I watched this at midnight in my dorm room and now realize it is plov o’clock
But does your dorm have kitchen?
Does it matter comrade? if u don't have kitchen, borrow vladime's kitchen.
I feel spiritually enlightened. Thank you, Boris.
Remembered this video with the recent crapstorm , and the stores being empty, and only finding the basics. Still good to make, one plate fills your belly for about 6-8 hours. Thank you, Boris!