INSTANT POT BROWN RICE PILAF

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork can be more affordable.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric provides color with lower cost.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and cheaper than dried chickpeas.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add diced onion and sauté until translucent, about 5 minutes.

Stir in grated carrot and cook for another 3-4 minutes until softened.

Add cubed beef and brown on all sides, about 8-10 minutes.

Sprinkle in cumin, coriander, black pepper, and salt; stir to coat the meat evenly.

Add minced garlic and cook for 1-2 minutes until fragrant.

Pour in water and bring to a boil; reduce heat to low and cover, simmering for 1-1.5 hours until beef is tender.

Stir in rice and chickpeas, spreading them evenly over the beef.

Add bay leaves and saffron, then pour in enough water to cover the rice by about an inch.

Increase heat to medium-high and bring to a boil; then reduce heat to low and cover tightly.

Cook for 20-25 minutes until rice is tender and water is absorbed, avoiding lifting the lid during cooking.

Remove from heat and let sit, covered, for 10 minutes to allow flavors to meld.

Fluff rice with a fork and garnish with chopped parsley and red pepper before serving.

Cooking Techniques

Spice Level: