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Brown Basmati Rice Pilaf with Spiced Beef and Green Beans
1 hour 10 minute 25 minutes active
The Persian dish known as loobia polow, or green beans and rice, served as the inspiration for this recipe. White basmati rice would be the classic choice, but we opted for brown basmati. The grains hold up well to pressure cooking and their nutty flavor pairs well with the earthy spices and the sweetness from the golden raisins. This is a one-pot meal, though a salad of tomatoes and cucumbers with a simple lemon and olive oil vinaigrette would be a nice accompaniment, as would plain yogurt for dolloping on the pilaf.
ounces 85 percent lean ground beef
tablespoons tomato paste
01In a medium bowl, mix together the beef, tomato paste, cinnamon, turmeric, 1¾ teaspoons salt and 1 teaspoon pepper; set aside. On a 6-quart Instant Pot, select Normal/Medium Sauté. Add 1 tablespoon of the oil and the green beans, then cook, stirring occasionally, until browned in spots, 8 to 9 minutes. Transfer to a plate and set aside. Add the remaining 1 tablespoon oil and the beef mixture. Cook, stirring to break up the meat into small pieces, until the beef is no longer pink, 2 to 4 minutes. Press Cancel, then stir in the rice and half the raisins. Pour in 1½ cups water and distribute the rice-beef mixture in an even layer.
Flavor was great, not sure why but bottom stuck/scorched pretty badly.. I do use a stovetop pressure cooker but nothing has ever stuck before?!?!
I tried this today and all the rice at bottom scorched as well. I used a stovetop pressure cooker so not sure if there's a difference with Instapot pressure cooker setting?
Loooved this! Made this stove top with white basmati rice (following package cooking directions) and it was perfect. Accompanied it with the amazing and simple Shirazi Salad also from Milk Street which really made the dish shine. If you choose to serve it solo, I suggest a squeeze of lime at the table. Will definitely be making this again.
I just purchased an 8 qt Instant Pot and read up enough to realize that there should be at least 2 cups of water in the pot to assure it reaches pressure. So I increased all ingredients by a third (amount x 4/3) and it turned out perfectly. Because I am a detailed-oriented type of person, just wanted to mention that there are no units for the golden raisins. I assumed it was "cup" and that seemed right.
Maybe it's supposed to be more like 2 1/2 cups of water for the brown basmati? My rice came out extremely underdone. The directions have rice to water ratio at 1:1, which didn't work. Recipe sounds good, and the flavors were good, but the rice was not pleasant to chew. White basmati might work better.
Hi Toni -
As this recipe was part of our Fast & Slow cookbook, we only tested it in an Instant Pot. Because the rice to water ratios are usually different on the stovetop than in the Instant Pot we can't easily transfer this recipe to a saucepan. we would recommend trying to combine this recipe's ingredients with the method and rice to water ratio of this brown rice pilaf - https://www.177milkstreet.com/recipes/brown-rice-chickpea-pilaf-cookish. Hope that helps!
The Milk Street Team
I made this for dinner. Its a good thing I have read everybody's comments. I had white basmati rice which I rinsed until the water run cleared. I have added water as much as it was instructed on the basmati rice packaging. It was 2 and 1/4 cup of water for 1 1/2 cup of rice. It came out perfect. Delicious. My family loved it. I do not know if green beans go with it but rice and meat was superb. Since this is Persian polow (we called it Plov in Baku), you can add other dry fruits to it and roasted/peeled chestnuts. Plov or polow usually cooked with lamb.
This meal was excellent! I used a pound of ground beef and doubled the spices, but the same amount of rice and water as the recipe says. I wasn’t sure how to scale it up the liquid amount since it was in the instant pot. A lot of flavors and the beans were cooked perfectly. Bravo!