I love this simple, fun and delicious dish filled with fluffy and fragrant rice, tender beef and a savory spice blend. It was inspired by a wonderful dish I had at a family friend’s house, which, unfortunately, took hours and hours to make. This tasty version is just as good, and with an Instant Pot (get yours here: https://amzn.to/2QlkaDf), it takes a fraction of the time and still comes out just as flavorful and tasty!
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This take on traditional beef plov–an Uzbeki dish that is also commonly found throughout Central Asia–is essentially a brown rice pilaf scented with cumin, paprika and coriander. It’s a one-pot meal that takes very little hands-on time to prepare and is on the table in just one hour. Even better? This recipe makes a big batch and reheats really well.
An extra helping of roasted garlic is the magic of this dish. Far from being overpowering, the garlic lends a sweetness and subtle fragrance to the final product that is simply delicious. Even picky eaters will love this savory dish!
Pro Tip: Consider using pre-shredded carrots from the grocery store. They are thicker and will hold up better to cooking, giving you a prettier end product.
An extra helping of roasted garlic is the magic of this dish.
Ingredients:
- 1/4 cup olive oil
- 1 lb beef stew meat cut into 3/4″ pieces
- 4 tbsp butter
- 1 large onion, finely diced
- 1 1/2 cups shredded carrots
Seasoning Mixture:
- 1 tbsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp each cumin, paprika, coriander
- 2 bay leaves
- 2 1/2 cups brown rice, rinsed
- 2 whole heads garlic, unpeeled, top 1/3 removed to expose cloves
- 3 cups hot water
- 1/2 cup chopped italian parsley (optional)
Ingredients:
- 1/4 cup olive oil
- 1 lb beef stew meat cut into 3/4″ pieces
- 4 tbsp butter
- 1 large onion, finely diced
- 1 1/2 cups shredded carrots
Seasoning Mixture:
- 1 tbsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp each cumin, paprika, coriander
- 2 bay leaves
- 2 1/2 cups brown rice, rinsed
- 2 whole heads garlic, unpeeled, top 1/3 removed to expose cloves
- 3 cups hot water
- 1/2 cup chopped italian parsley (optional)
Instructions:
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
- When oil gets hot, brown the meat for 5 minutes.
- Add butter and onion to the pot and saute until onion is soft, 3-4 minutes.
- Add carrots and Seasoning Mixture ingredients and cook for 5 minutes more, using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add bay leaves, then spread rinsed rice in an even layer over the top of the vegetables–do not stir.
- Push garlic heads, cut side down, into the rice until they are halfway submerged.
- Slowly pour the hot water directly over the garlic cloves to soften.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Carefully remove the garlic heads and set aside. Remove bay leaves bay leaves and discard. Stir rice mixture to combine.
- Squeeze the garlic cloves back into the pot, add chopped parsley (optional) and stir to combine. Serve warm
*The MANUAL and PRESSURE COOK buttons are interchangeable.
