One Pot Meal Beef Rice Pilaf Recipe Uzbek Plov

BEEF PLOV (BEEF RICE PILAF) RECIPE

Steps:

• Trim beef of excess fat and sinews (aka the chewy stuff), pat the meat dry with a paper towel and chop into 1/2" to 3/4" pieces.
• Preheat your dutch oven (or your large soup pot with a heavy bottom), to high heat. Once it's hot, stir in your 1/3 cup canola oil. Once oil is hot, add chopped meat and saute uncovered 7 min over high heat until meat is browned, stirring every minute or so so it doesn't scorch to the bottom of the pan. Note: it's important to preheat the dutch oven first for the meat to sear over very high heat, otherwise it will juice out and become dry.
• Reduce heat to medium and Add chopped onion, stirring often until onion is softened (5 minutes). Stir in sliced carrots, 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp cumin, 3-4 bay leaves and continue to cook over medium heat 5 minutes until carrots are softened.
• Add 1 3/4 cups hot water, cover and simmer over medium/low heat 45 min or until meat is tender.
• Meanwhile, rinse rice until water runs clear, then drain and set aside (this gets rid of the starch so you won't end up with a sticky rice).
• Spread rice over the meat and add 4 cups hot water. Sprinkle the rice with 1 1/2 tsp salt (DO NOT STIR), bring to a boil then reduce heat to low and Let cook uncovered until most of the water is absorbed (10 min).
• Cut off the base of your whole garlic head to expose the cloves. Put your head of garlic, cut side down into the center of the rice and sprinkle the top of the rice with 1 tsp ground coriander.
• Poke 7-10 holes through the rice to allow steam to escape to the surface, reduce the heat to low then cover and cook an additional 15 minutes or until rice is cooked through. Remove the garlic head and bay leaves and stir everything gently to combine and you're done.

INSTANT POT BEEF RICE PILAF (BEEF PLOV)

Steps:

• Turn the Instant Pot to "Saute" function (30 min). When the display says "Hot" add 2 tbsp of oil and the 1 large diced onion and saute until lightly golden in color, about 5 minutes. Then add 2 cut up carrots, 1.5 lb of cubed beef and stir.
• Next, add 1 tsp of ground pepper, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1 tsp beef seasoning (if using), 2 tsp salt, 1/2 cup tomato sauce, and 1 bay leaf and the 1.5 cups of beef stock. Stir.
• Cover the Instant Pot with a lid, turn the steam valve to "sealing". Turn the pressure cooker to "Manual" and "High" heat for 45 minutes. Then once the time expires, cover the steam valve with a kitchen towel and turn it to "venting" to release pressure. Open the lid when the pressure is down.
• Remove the bay leaf. Sprinkle 1.5 cups of rice over the top (do not stir) and spread it evenly with a spoon (so all rice is covered with liquid). Press halved garlic head, cut side into the rice. Cover with lid, turn the steam valve to "sealing". Turn the Instant pot to "Manual" on "High" heat and set the timer to 15 minutes.
• After the time expires turn the Instant Pot off and allow to depressurize naturally for 15-20 minutes (this step is important). Next, turn the steam valve to "venting" and allow the rest of the steam to escape. Now open the lid, remove the garlic and squeeze it back into the rice (optional), add the parsley and gently fluff the rice with a fork for the ingredients to be evenly distributed.

ONE POT MEAL - BEEF RICE PILAF RECIPE (UZBEK PLOV)

Steps:

• Get all of the ingredients ready by cutting 2 lb beef into 1 inch cubes, slicing 2 onions and julienning 5 carrots.
• Pour 1/2 cup olive oil into your dutch oven and heat on medium/high heat until it is super hot. Carefully add 2lb cubed steak, and cook until browned about 7-10 minutes, stirring few times.
• Now, add 2 sliced onions, 1/2 teaspoon ground cumin, 2 teaspoons kosher salt and black pepper to taste. Stir and cook on medium/high, until onion is cooked thru about 10 minutes.
• Add 5 julienned carrots, 1/2 teaspoon ground cumin and 1/2 teaspoon saffron. Mix and cook until carrots are cooked thru about 5 -7 minutes, stirring few times.
• Pour 5 cups of water, bring it to a boil, cover and simmer on low for about 4o minutes or until meat is tender.
• Then add 2 1/2 rice and 1 whole garlic. Bring it to a boil. Season with salt and pepper, to taste. Cover and simmer on low until rice is cooked thru, about 30 minutes. Serve warm with Crazy Delicious Greek Salad or Loaded & Baked Eggplants. Grab a fork and enjoy!