Summer has not been such a scorcher this year as in previous years, but it has had its fair share of hot days. And something I learned in the past was that when it gets hot, the desire to spend time in a hot kitchen cooking practically evaporates (pardon the pun). So, I stay on the lookout for opportunities to cook where a lot of kitchen time isn't needed. That usually means either using a slow cooker (set it and forget it for a few hours) or an Instant Pot (cook it fast). As its name suggests, this one went the Instant Pot route.
In looking up this recipe, I learned that its origin goes back to Persian times, centering on the Uzbekistan and Azerbaijan regions of eastern Europe, and that the local name for it varies from "plov" to "palov", "pilav", and several others. Western European culture adopted the name "pilaf" for it, but in all cases the method of cooking it is similar - rice is prepared in a savory broth to infuse flavor, and is combined with meat (often lamb) and occasionally vegetables. The Uzbeks consider this their national dish, and it can be found served at almost any occasion either as a one-pot meal or as a side dish at a larger dinner or party.
While plov may take hours of cooking in a traditional Uzbek household, the Instant Pot can reduce this down to a very short time and infuse the meat and rice with very rich flavors. While this version is mildly spiced, it could be kicked up a notch or two if desired.
Adapted from Let the Baking Begin
The national dish of Uzbekistan, this one-pot meal is filled with flavor and easy to prepare in an Instant Pot.
Adapted from Let the Baking Begin
Press the Saute button on the Instant Pot and add oil to the pot. When hot, add the onion and cook until slightly golden color, about 5 minutes, stirring periodically. Press Cancel to turn off the Saute function.
Add the beef, carrots, broth, tomato sauce (if using), salt, pepper, garlic powder, steak seasoning (if using), paprika, and the bay leaf, and stir to combine thoroughly. Place the lid on the Instant Pot and lock into place. Turn the vent valve to Sealing. Set the Instant Pot to cook on High Pressure for 45 minutes. At the end of cooking, cover the vent valve with a kitchen towel and turn to Venting for a quick release.
Unlock and remove the lid, being careful of any remaining steam escaping. Remove the bay leaf, stir the mixture, then add the rice on top and press it down into the liquid until completely covered. Add the two halves of the garlic cut-side-down on top of the mixture, pressing in slightly. Replace the cover and turn the vent valve to Sealing. Set the Instant Pot to cook on High Pressure again for 15 minutes. At the end of cooking, allow to natural release for 10-15 minutes, then turn the vent valve to Venting to release any remaining pressure. Remove the lid. Either remove or squeeze the garlic halves to release into the rice (if desired). Add the parsley, fluff the rice, and serve immediately.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.