PLOV (student edition) - Cooking with Boris

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It's layered. Filmed completely on a smartphone. I can. So you can too.
Cooking with Boris.
Ingredients:
300g meat (pork, beef, moose, whatever)
oil (use sunflower seed for authenticity)
1 large onion
salt
3 carrots
water
1 whole garlic
rice 300g
parsley for serving
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Intro music:
• NATIVE GOPNIK DANCE - ...
Outro music:
• Cheeki Breeki Hardbass
I make funny cheeki breeki slav videos of gaming and cooking.
Slav squatting with semechki in my hand.
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[@masonthomas1140]

Binging with Babish? Nah... BINGING WITH BABUSHKA!

[@yunglynda1326]

Eyy

[@maxonwolf5841]

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.

[@gaydes1012]

what about BOTH WITH BIG BRAIN

[@LeaniaDrSalt]

YES COMRADE OTHEERS BLYAT

[@ethandreher4905]

Binging with Boris also works.

[@user-jp3bb2yb1f]

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!

[@feilipsen4403]

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.

[@alihaidar5787]

Im suprised he didn't use potatoes, maybe some peas, a very slav thing to do

[@ethanhays9275]

what kind of rice??

[@benhornstein1688]

@@ethanhays9275 If I had to guess, I'd say the standard jasmine rice we all use.

[@eggtarts286]

The grains look too long from here. I'm going to guess basmati.

[@abogus1756]

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.

[@OmgIsThornado]

I ALWAYS came back to this video when I don't know what to cook, it tastes amazing too

[@jacktowers7533]

I make plov at least once a month now and just come back to it cuz it's so fun to watch

[@antonyhakase6628]

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

[@aalytoks9755]

Honestly this recipe kinda sucks better to use Kamola Kerin's recipe instead for REAL uzbek plov

[@maus9777]

​@@aalytoks9755 I agree there are recipe that makes a better plov and perhaps more authentic, but this is the simple one, the entertaining one, and then one that introduced me to plov. Years has passed and now I don't really follow this recipe exactly anymore, this is the video I come back to

[@woody.503]

My favourite Boris quote is, “La la la la la, one carrot and a two.”

[@anchuvo]

Fuaty08 Official mine are these 2, “the bay leaf. or maybe 2” “and now we add the onion, boom *reactor 4 is critical* “

[@guacamolejones6168]

He says "and a two" not into two

[@asz3337]

I second that! 😁

[@ethansmith9065]

Any time Boris says La la la la la I laugh

[@imjusthere6626]

It is the best to hear that 😂

[@niels_plays7606]

"Is like soup... but is not." -Boris 2018

[@legionmaniac-9202]

Explaining cereal to a person who doesn't suite have the hang of english

[@romanyarkov8426]

Plov made from pork is not a plov.

[@borschtisgud]

@@romanyarkov8426 Yes!! It's halal!

[@romanyarkov8426]

@@borschtisgud i cook plov from beef and i add some mutton fat

[@terramerc733]

More like risotto blyat But is not

[@remysenter9188]

Where is the *b a y l e a f*

[@Abaduaber]

The best comment so far.

[@leonardpearlman4017]

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.

[@eb2588]

*The cheeki breeki wrecks western Blyat for sake of motherland and other slav countries.*

[@acrux1918]

@@____3825 Heels on ground Comrade found Heels up high Western spy

[@MedicFromTF2_REAL]

Or maybe two!

[@panthera9151]

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.

[@PantsYT]

*how to basic*

[@toomanyeyesjoe1438]

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

[@6aniix931]

I feel like some of the comment was referring to Gordon Ramsay

[@explosivemodesonicmauricet1597]

Andddd the food is edible.

[@scottbruckner4653]

What do you mean Less?

[@haltocarrick5504]

"You don't need a lot of oil" *puts so much oil in pan that the U.S government wants to know his location*

[@sirrivet9557]

Halt O'Carrick it doesent matter how much oil you have the us government will want to know your location

[@guacamolejones6168]

western spies*

[@soup7917]

@Hammer Go Bonk! found the western spy

[@anegg5946]

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

[@poemsbypoetry]

@Hammer Go Bonk! Okay American.

[@Superbug-tf8zy]

Boris: bigger piece means more flavor. me:* trows entire onion in there*

[@PeterJamesVillegas]

*Then adds some gerlic*

[@jumskaumer]

*Throws entire cow in there*

[@TheTrueMattiMan]

*Throws entire rice farm in there*

[@NeonBeeCat]

*Throws entire vat of mayonez*

[@ProfessionalProfessorPat]

Need a bigger onion.

[@미하엘-x9q]

Boris! I made it by applying your plov recipe and served it to my parents. They are very pleased. Thank you!🥰

[@Rexthee2nd]

what currincy is that

[@DoubleADwarf]

@@Rexthee2nd Korean Won.

[@oddalfhutlur6760]

Holy shit this guy donated ten thousand american dollars

[@user-lc5bu9bm7v]

lol nah its like $7@@oddalfhutlur6760

[@coldmedicine8798]

​@@oddalfhutlur6760Holy shit how good was the plov

[@gavitawaii6826]

*Is like soup but is not* -Boris 199X-2018

[@jacobplayz2139]

Theres nothing wrong with it blyat

[@aladeenescobar1075]

u are killing boris

[@asafakanan1337]

He is born in May 5th 1990.

[@pineapple7024]

DeZinc Care to explain how you know that?

[@declan7551]

@@asafakanan1337 capitalist lies

[@Purjolinko]

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!

[@DemeterAnna]

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!

[@vickepedian2948]

Slavs make mistake but after that, mistake is not repeated. Chernobyl was not a mistake, it was a miracle (for example).

[@tulihaw2011]

I make it and me mouth smoke come owt

[@g.nuljic1957]

Nazis you get out you enemy of Stalin and all slavs

[@letorim850]

Zaebis chetko real krasava

[@notisac3149]

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!

[@KismetLizard]

Love this growth

[@andrejhofer2007]

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

[@rafaelfigfigueiredo2988]

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

[@mollusckscramp4124]

Thanks for the tips!

[@notisac3149]

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.

[@BronzeSpaceComet]

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.

[@joey8obby]

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?

[@timurdos]

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.

[@WeAreSMC96]

lmfaoo fuckin ell arent u a savage?? cheers for the tips as well!

[@Kuralai95]

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

[@jasonhuang8068]

its like the fried rice for russia

[@bryanpritchett]

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!

[@alexxustube]

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 🙂✌️

[@kremlin_agent-_-]

We uzbek people usually use only beef for plov. It's our traditional meal😅

[@chingizzhylkybayev8575]

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.

[@OperaticEnigmatic]

Who's "we"? My Kazakh mom adds the meat in first, then the onion, otherwise it BURNS DOWN

[@kyucumbear]

@@OperaticEnigmatic First the meat, then the meat?

[@OperaticEnigmatic]

@@kyucumbear Yes. Then some more meat. And to garnish, some meat. That's a real Plov. (Edited it. Thanks.)

[@andreas5341]

Is babushka's recipe

[@maidaomahati9414]

@@OperaticEnigmatic always happy to see a fellow Kazakh. Happy Nauriz

[@AsdfghjkL-lv6kb]

Imagine Boris with Gordon Ramsey Edit: included Boris name bc I’m not a swine

[@totsuka2213]

Gordon Ramsey would be proud.

[@snesguy9176]

I just imagine Boris calling Gordon cyka and throwing garlic at him after drinking the correct amount of vodka

[@guacamolejones6168]

@@snesguy9176 and then proceeding to eat all the mayo

[@leporellothegoldfinch]

I have a feeling they'd be best of friends.

[@EARTrains95]

It would be the best day ever and video

[@Tycini1]

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.

[@Mernom]

Then you probably need less salt, and lower heat for the steaming. Or more water.

[@kuveljic4551]

Salt according to taste.

[@Playbahnosh]

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.

[@Yawnjoo5]

during the steaming process, i already put the stove at the lowest heat and shit still got burnt up

[@nineteenseventyfive6709]

Tycini1 try shredding the carrot, that’s how I make plov. That way it melds in with the rice more

[@therealshrimpfr]

Nobody: Wholesome Boris in his kitchen: *La la la la la*

[@burger-esports]

@Prpr Z2 nigga called a dead meme cringe while using another dead meme

[@F0st1n4t0r]

One carrot and two...

[@tommyshelby2250]

one carrot and a two..

[@CA.14-2]

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*

[@CA.14-2]

I kow he is American

[@nordic7453]

fitz

[@Kustosz2137]

@@BlackLotusVisualArchive He's not russian, he is slavic but he didnt say from where. Also, im pretty sure he lives in Estonia not Latvia

[@Kustosz2137]

@@BlackLotusVisualArchive That also means he could be belarussian and ukrainian tho.

[@PackOfPureWin]

@@BlackLotusVisualArchive The salt package is a Ukranian brand, so that could be a clue.

[@michaelc.4321]

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!”

[@saxgarcon6867]

Русский makes so much sense now!

[@seven9766]

so does having babushka senses make me slav or what???

[@spetzo1212]

theres literally a saying you cant put too much butter in pasta

[@Nanobot02]

NONONO Boris is not part of this Recipe

[@SweetestSweden]

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!

[@TiredTimelord]

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

[@uncleiroh0989]

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

[@roteroktober722]

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)

[@B4ltH470r]

It is Wolgograd now

[@Георг-м6г8т]

@@B4ltH470r It is Stalingrad ever

[@Anvilshock]

No need to point out you're German, it's already obvious from the wrong places you put your commas.

[@roteroktober722]

@@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, 😉.

[@nickkurzy2246]

@@roteroktober722 English is my first language, and neither me, nor anyone else can figure out where to put those things.

[@Abfallkannibale]

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.

[@verpix4956]

lol nice

[@witw972]

Are you soviet german?

[@Abfallkannibale]

@@witw972 No, but my family has its roots in prussia, maybe that is the reason.

[@lightblue254]

@@Abfallkannibale Aus den neuen Bundesländern?

[@Abfallkannibale]

@@lightblue254 Ne, gebürtiger Hamburger, meine Sippschaft kommt aber großelterlicherseits aus Preußen. Vllt daher.

[@jffr1831]

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.

[@kairuku8498]

“More circles equal better taste” I’m going to take a hike at the California Redwood forests

[@SafiullahMollick]

aha drawing the largest circle using Reactor 4

[@T-Rex.]

Mista, Guido S. I just see you fucking gnawing on a tree 30ft up

[@Sneke-uWu]

This is the most chaotic cooking video I've ever seen love the energy 10/10

[@Shareezz]

So I take it you haven't seen Boris kvass video?

[@ShelltoonTV1]

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!

[@The12hugo]

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

[@kiek1310]

His babushka once said that a hungry Boris is even hungrier than a freaking bear. So I did as you suggested, thanks a lot.

[@adrianalconis4720]

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

[@jershemjeetsingh9001]

Wait this cooking is for real and I can eat it its not a joke? Or its real but he just joke about it

[@st3v3n41]

@@jershemjeetsingh9001 bruh it's fucking food you can eat it

[@whatareyoudoingyouidiot342]

@@jershemjeetsingh9001 He's definitely screwing around, but the recipes are legit.

[@calvincoolidge8109]

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

[@esaskykke7600]

That feeds one Boris, 3 Russians or whole Soviet village.

[@JaxMerrick]

Or my 4 year old niece. :)

[@MATAM29]

Or an asshole not like you.

[@linhnguyen-hk9ju]

nice

[@ronix9461]

Or kids in Africa

[@thewhittierhousewife3898]

I cooked plov last night, my boys loved it; all the wasted years! Thanks Boris, this recipe is a keeper.😊

[@drunkfellow959]

I came here after that BBC cook food about fried rice to erase my memory about it, this works

[@hongsengchan9855]

ah yes, nightmare fuel indeed

[@DaAsianJuan]

It is always very nice to see another dish that i can confidently cook with cheap local ingredients.

[@reeces5142]

I like how he makes it very funny but it's hella informative. Like, I'll make this.

[@Maddog1911]

nobody: Comrad boris: *prepares food with AK47 bayonet*

[@handlesarecringe957]

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.

[@predator3299]

@@handlesarecringe957 I am tempted to get a bayonet for the express purpose of cooking.

[@terramerc733]

*boris 2020 Prepares food with svetlana and sickle named vasily

[@lmertz]

Finally found a use for my M1 Bayonet.

[@someguy9342]

I mean, he made food with a chainsaw. Anything is possible at this point

[@superjohn274]

Boris cooked rice without rice cooker Me, a Chinese “Confusion scream”

[@hongseng3670]

HAIYAAAA

[@vaibhavdabwalv1]

@@alegiumkhalimov8343 the recipe feels more closer to biriyani/pulao (lol) from south Asian countries. Than fried rice that SEA is famous for

[@ISAFSoldier]

:: can cook rice in pot on stove :: :: is asian ::

[@AnimatedStoriesWorldwide]

@@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

[@forbiddenfursona]

Me, a fellow asian: IKR

[@ElusiveSmi7y]

Hay man a friend recommended you and I love you and got your game it's awesome

[@MadameTeqi]

Dodo King seems you have a good friend. Welcome, comrade!

[@Armin2012]

Good friend? Bah, that’s an understatement. *THATS A GREAT FRIEND*

[@ElusiveSmi7y]

He has been watching for two years comrade.

[@toxictombgaming8605]

Dodo King you should play overwatch and play as Zarya oh and sorry

[@ElusiveSmi7y]

Y

[@TraustiGeir]

I think this is the first cooking show I have ever watched that didn't bore me to sleep.

[@raveno6625]

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!

[@shiv3rcubesolver664]

I tried making it a few years ago and burnt the fuck out of my pot lmao

[@connormartin9644]

Just like half of the people here, I made this stuff for my family and they all loved it! Great work Comrade Boris!

[@thecrazypanda7799]

"The stick of carrot need to be *THICC* enough"

[@awsgames1835]

It have to be ExTRa ThiCC

[@insanity4016]

Saw this comment as soon as it was said in the video lol

[@jayeon2670]

Saw this coming

[@kayleene4373]

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

[@starlara7243]

I actually made this with my brothers. . . .and it honestly turned into one of my favorite dishes Thanks Boris :)

[@DarrenStortz]

Show Boris we still are watching these videos in current year. Its always plov o'clock. I made this once by accident. No clean pots or rice cooker, great success.

[@godfreylam447]

You make plov if you're hungry, but it takes a pretty long time to cook. Ok

[@neyoid]

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

[@unemiryune9322]

waiting is a spice

[@chicoscience502]

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!

[@chrispepper121]

69th liker here

[@BaalDisciple]

I COOKED AND FAMILY LIKED, thank you Boris always a great help!

[@kylewilson6437]

Joshua The Commie what kind of pork did you use?

[@ILovePsySoMuch]

Kyle Wilson u use thigh meat, it's most similar to what Boris used

[@tomas3471]

Me uses human meat very nice yes yes :D

[@kianbautista1016]

I give you the honorary title of Rice strategist, for impressing me by cooking rice in a non asian way.

[@nicholasneyhart396]

This is an asian way.

[@ИмяФамилия-ф2д8ш]

Asia consists of hundreds of cultures - there is no "asian" way to cook rice...

[@ABAMTV12]

@@ИмяФамилия-ф2д8ш thats like saying snails and frogs aren’t french

[@ИмяФамилия-ф2д8ш]

@@ABAMTV12 maybe idk never asked about their citizenship

[@boofkopydifloop591]

I mean. As a southeast asian, I really was amazed of using a whisk sticked to a drill to wash it.

[@davideberhartii6028]

Boris; Thank you. when I was stationed in Afghanistan the locals would cook this all the time. But no pork, no beef, rarely chicken. Instead they would add dates, golden raisens, and currants. The fruit really brought out the taste of the meal.

[@naomienow2667]

"its the ideal recipe for student bc you only need to use one pot" Meanwhile he uses about 5 different knives😂😂

[@sirrivet9557]

;-; knives are much easier to clean than pots. Well usually.

[@maskedredstonerproz]

@@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

[@asgrahim9164]

You only need 2 knives though. One for meat, one for vegetables.

[@obnoxiouscommenter6194]

Slav students probably are expected to have at least 5 knives on hand 😂

[@veenibik336]

A single cleaver can do the work. Unless you want to collect knifes for zombie apocalypse or home invasion

[@Cabal282]

In his next life, Boris will be Slavic 3 Star cook. Oh wait. He already is! Looking good Boris.

[@firepower7017]

Tenshi 天使 Your a Japanese Imperial, you have no say so in rating

[@fandomguy8025]

@Fire Power701 Lol, Japanese haven't had an empire in many years cuz complex history.

[@somepuertoricankid2895]

*Cooks in Russian*

[@MoistChungus]

Some Puertorican kid killer queen has already touched the stove

[@somepuertoricankid2895]

Moist Chungus i can hear Boris scream Cyka blyat from the other room

[@saki453]

Some Puertorican kid does boris have nice hands?

[@somepuertoricankid2895]

Benjamin mebbe

[@misterkaos.357]

@@PlinkyVR *FBI OPEN UP!!*

[@SidewalkSurferPhotography]

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.

[@butterss1178]

I love how Boris can mess up his entire kitchen just for a video

[@loicbaird7431]

Just wait till you hear about howtobasic

[@butterss1178]

@@loicbaird7431 🅱

[@nopewhy6047]

mix ya rice if you are cooking w/ vadim's pot

[@kiskasatterfield1239]

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.

[@obr_]

Boris, you may not see this, but i followed your guide to make Plov, and i succeded. It is unbelievable, thank you a lot. Love from Bulgaria!

[@graldherr07]

How does it taste? I wanna try making it, with a bit modification :)

[@obr_]

@@graldherr07 It tastes pretty good. I would suggest that you season the rice a little bit, since at first it tastes a bit bland, but other than that it's very very nice, especially for someone studying in university

[@alvinjohnson1059]

time to putin the carrot

[@theoneandonly2359]

alvin johnson carrot is a western spy

[@justalittledeadlyapple5950]

this comments is so fucking underrated

[@chainsaw5302]

Шииит

[@alexdust7540]

The Slav Electric Whisk, just a hand whisk inside drill.

[@eier3252]

Using this for 3 years now and it works perfectly. At the beginning I used a fork instead of a whisk

[@mikhailsilaev9311]

BORIS YOU FORGOT THE BAY LEAF

[@lolieating3309]

no bay leaf just *BAY LEAF*

[@enlg3750]

Mayonez was put when served of course there is!

[@Starcreater]

HEY BORIS COOK SOMETHING "hMM" 2 seconds in and I'm already loving the glorious creation of slavkind which is the Boris. Thank you so much for making my days!

[@luucvinky2194]

In case of Zombie apocalypse or plov making😂

[@nicolapalmieri7344]

There was also the PELMENINATOR

[@TheBeeEnjoyer]

And a katana on the side

[@DobroPitanje]

@@nicolapalmieri7344 Pelmeninator has over 100000000 uses that include plov and zombie apocolypse

[@Kekkeri59]

@@feetlicks BANZAAAAIIIIIIIIIIIIIIIIIIIIIIII

[@ilosttehlegs4517]

AznGuy Jr. 177013

[@EnterJustice]

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*

[@uhhhkay]

“You don’t need a lot of oil” Literally *DEEP FRIES* the pork.

[@kickinthegob]

Right, for those looking at knocking this up a notch, add the next steps: 1 - When heating the oil, wit until it starts to smoke a little and take the pot outside and dip your finger tips in water and flick into the hot oil. It will spit and sizzle but it breaks down the hydrocarbon chains so the plov will be less fatty 2 - Once the oil is done spitting, then add a couple "onion rings" of raw onion until the onion is brown them remove. This will flavour the oil 3 - When you prepare the meat, cut it into one inch square pieces, then remove once browned. Add the carrot which is cut into match-stick sized pieces and continue to stir until the carrot becomes caramelized. This will add sweetness to the plov 4 - When you add the rice, add a handfull of raisins and a handfull of prunes. This will add a small sweet boost to each mouthfull of plov 5 - I recommend that you use lamb for the plov, it adds a richness to the dish 6 - The plov should be served with tomato salad and pickles. You can also cut up a red onion into onion rings and drizzle with balsamic vinegar. This will take the heat out of the raw onion and make it tangy and a bit sweet which complements the plov. There you go, this is 4th generation plov as taught to my mama by my babushka and taught to me by my mama.

[@endlessmasks]

"congratulations you have just made food" loved how affirming that is 😄

[@PeterFerr]

This is the first recipe I've seen that I REALLY want to try

[@MichaelaRtoS]

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)

[@EatDrinkCook]

There must be Cumin and Curcuma also! Without those spiсes it's just a rice with meat, but not plov!

[@unemiryune9322]

that's why he called it 'student edition'

[@Maximmaximmaximmaximmaxim]

You’re goddam right !

[@jankatozden5928]

Where would you add the Cumin I wanna make this student edition but just with cumin

[@theM4R4T]

I like plov without cumin it

[@orcinusxx4776]

I don't think eastern Europeans use much spices other than bay leaf, black pepper and salt.

[@vidulabeywickrama7852]

Everybody gangsta making slav jokes till they know that plov is uzbek

[@ima4248]

I laughed seeing his knife collection. I died laughing when I noticed the katana.

[@Parelf]

You died, huh? I'm sorry for your loss. What's the afterlife like?

[@skinwalker69420]

Yeah, he used the katana in an older video and got called a weeb.

[@dark16one]

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!

[@darius2640]

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

[@britiw]

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.

[@CrimsonRequiem1]

Dariune nice Kouki 👀

[@ryani8995]

I watched this at midnight in my dorm room and now realize it is plov o’clock

[@AlexSDU]

But does your dorm have kitchen?

[@coopermatlack4238]

Does it matter comrade? if u don't have kitchen, borrow vladime's kitchen.

[@gunboyngsanfernando]

0:10 in case of zombie apocalypse, boris you predicted again

[@EzraM5]

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.

[@PolishBigfootCircle11]

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!

[@MaxWedgeMonster]

Its currently PL:OV at my house OPAA! Keep it Cheeki Breeki BORIS!

[@Macho98]

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.

[@davidthebanana8522]

i cook this after watching this for the first time 4 years ago: tears trickle down my cheek as i taste my first bite. thank you boris

[@franss62]

I've tried your recipe, thank you very much Boris, I love it !! :3

[@Mantinae]

I feel spiritually enlightened. Thank you, Boris.

[@beataverkhavets3497]

Stay cheeki breeki

[@acat4103]

I've made this 3 times within a week and can't find a better way than the original. Boris is top chef.

[@shodaime748]

Papa Boris > Gordon Ramsey edit-thanks Evi1M4chine

[@MS-lg5yv]

Omg yes so teue

[@enqrbit]

ВЭРЭ ИС ДЭ ЛАМБ САУСЕ

[@ThatFluffySheep]

Papa Boris --> Papa Boris.

[@displaymynameas554]

Papa Boris ---> Gopnik Ramsey

[@nopewhy6047]

WHERE IS LAMB SAUCE

[@stalkerentertainment3671]

I just made Плов and ate it with the whole family, thank you Boris for the recipe, спасибо Товарищ! 🇷🇺🤙

[@thrashefe3523]

it's пилав in turkish xd

[@thrashefe3523]

@inc.opt.63 nobody cares if somebody care

[@noobplayer_23]

@@thrashefe3523 i do care

[@dildoraalimdjanova8538]

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

[@kertho5]

It may only take one pot but it also takes five knives

[@rigosanchez9423]

RBB if you an average Slavic Collage Students you will have hundreds from your time with Cs:Go

[@marissavaneck1358]

Made this tonight :) I don't eat before 8 AM or after 3 PM so it will be lunch (for several days) but it smells amazing. I added turmeric, cumin, paprika, and a little ginger, and it came out with a nice yellow-orange color. Used chicken instead of pork or beef. Thank you for teaching us how to make these recipes!

[@elizatherandomperson4709]

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....

[@kaliumnitraat]

69th like

[@ellenorbjornsdottir1166]

Your parents ate well that Sunday.

[@vikli5966]

Same age gang I’m trying out all of boris’ recipes in quarantine because my parents can’t cook lmao

[@ellenorbjornsdottir1166]

@@vikli5966 Your parents are prob loving you rn

[@jamesmayfield5515]

Same I made Kiev.

[@meep3905]

Roses are red, Violets are blue. In Soviet Russia, Poem writes you.

[@sebastianvizcaya5775]

Blyatiful

[@HyperzonMusicalies]

@@sebastianvizcaya5775 u too!

[@sakurapossom8981]

Bylatiful.

[@draxthedestroyer1685]

Cyka you beat me to it

[@orpheus9098]

The poem made me do this

[@swooty2805]

I'm suprised Boris can be a funny russian guy and an actual good cook at the same time

[@Backatt]

조리해본 후기 남깁니다. 돼지고기 목살 사용했고, 양파 1개와 당근 2개를 썼습니다. 기름은 일반 식용유를 사용해서 아쉽네요. 맛있습니다. 밥이 마치 삼계탕 속에 들어간 밥인 것처럼 맛이 배어있어 좋습니다. 다만 굉장히 기름져서, 처음에 식용유는 정말 바닥만 덮게만 둘러주시고 돼지고기를 사용할경우 돼지 냄새를 잡기 위한 조치를 해주면 더 좋을것으로 예상됩니다. 쌀은 한국에서 쉽게 구할 수 있는 고시히카리 품종으로 사용했는데, 식감이 아주 좋아서 같은 방법으로 다른 요리에 응용하면 좋을것 같습니다. 마요네즈와 파슬리 가루를 곁들이면 굉장히 이국적인 슬라브 느낌을 받으니, 해드시면 좋을것 같네요. 고마워요 Boris :D

[@gavinmarshall2228]

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!

[@sodinc]

may be your rice just wasn`t optimal for this dish (for plov it must be pretty hard type, not like for sushi)

[@kathorsees]

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.)

[@bigtime1356]

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

[@Opi0id-z]

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

[@WeAreSMC96]

bitch lasagna sounds amazing

[@yaboimrfailure2226]

You have to Putin the carrot.

[@caerdwyn7467]

But don't procrastinate. If you do, we know you're Stalin for time.

[@jackal3153]

You both need to be Lenin the world of good puns Russia puns

[@videoman7659]

Such a good Gorbachev...

[@gnerfgnome7277]

*INSERT FUNNY PUN HERE*

[@melonenstrauch1306]

T H I C C Carrot

[@nautineko]

Still comin' back to this video, every time I make plov

[@hk4.16]

I like how he trew away the american ka- bar and choose the ak baionette like a true slav

[@dgjkfrvtswgjy]

S L A V P R E C I S I O N