Meat pilaf in a pressure cooker (pressure cooker). Pilaf in a slow cooker pressure cooker with pork recipe

With the advent of smart kitchen appliances such as multicookers and pressure cookers in people's lives, the process of preparing many dishes has become much easier and faster. Traditional Uzbek pilaf with meat is no exception. The side dish is complex both in technology and in the quantity and mixing of ingredients. According to the classic recipe, it is made in a cauldron. However, in a pressure cooker, homemade pilaf is no less tasty, and cooking rice with meat is very simple.

Redmond models make it possible to obtain fluffy, aromatic rice and juicy, rich meat. With the unique function of a thermos, the cereal cooks well, does not squeak on the teeth, and the chicken does not remain tough, but becomes soft and tender. The side dish turns out less fatty due to the fact that the vegetables are steamed rather than fried in a large amount of vegetable oil.

We will tell you how to cook pilaf with chicken using the Redmond pressure cooker as an example, but you can make a similar dish in the Moulinex, Scarlett, and Philips models. Read about what timer indicators and functions to set in our step-by-step recipe with photos.

Pilaf with chicken meat in a pressure cooker

Ingredients

Servings: – +

chicken (fillet, wings, back)500 g
long white rice200 g
carrot 2 pcs.
medium sized onion2 pcs.
Bay leaf 2-3 pcs.
vegetable oil2 tbsp.
purified water 3 measuring cups
salt, black pepper taste
seasonings and spices optional

Per serving

Calories: 128 kcal

Proteins: 7.4 g

Fats: 5.9 g

Carbohydrates: 11 g

30 min. Video recipe Print

It is recommended to prepare products for future pilaf with chicken in advance, so as not to waste time on this in the future. In addition, it is convenient and practical. It is necessary to initially pay attention to rice - a grain that is hard and difficult to digest. To avoid spoiling the dish with the raw ingredient, you need to soak the grains in advance. Pour boiling water over the rice. Leave for 2 hours, and then rinse the cereal thoroughly using a sieve. If there is no such device, then this can be done in a bowl, draining the water until it becomes transparent. Afterwards, place the cereal on a plate and let it dry a little.

Remove the skins from the onion. Cut the vegetable into neat medium-sized half rings. If you find it more convenient to chop into cubes, you can use this form. Peel the carrots from soil and dirt, wash. Remove the peel. Chop the vegetable into strips or cut into triangles. You can also grate carrots. Finely chopping is not recommended.

Rinse the chicken. Cut into medium pieces.

Turn on the "Fry"/"Deep Fry" mode. Pour in vegetable oil. To warm. A characteristic gurgling sound will help you understand that the oil has reached the desired condition. Add poultry meat. Fry, stirring occasionally on all sides until nicely golden brown.

Put onions and carrots. Simmer vegetables until soft. This process will take approximately 10-12 minutes.

Continue cooking: spread the rice on top, smooth the cereal with a spoon. Throw in bay leaves, salt and pepper. The addition of seasonings and spices intended for stewing pilaf is welcome. These are barberry, saffron, coriander, ground black pepper, dry garlic and others.

Step-by-step recipes for cooking pilaf with chicken in a pressure cooker: traditional chicken thighs, whipped up fillet, with barberry, curry and khmeli-suneli, with fruit, simple and tasty

2018-03-04 Irina Naumova

Grade
recipe

6232

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

4 gr.

Carbohydrates

21 gr.

162 kcal.

Option 1: Chicken pilaf in a pressure cooker - classic recipe

A pressure cooker helps speed up the cooking process without sacrificing taste. Heat treatment takes less time, and more beneficial properties of the ingredients are preserved. You can cook almost any food in a pressure cooker. And if you have a pressure cooker and a multicooker in one device, then you can be envied. We will look at options for preparing chicken pilaf in a pressure cooker, starting with the classic one.

Ingredients:

400 g chicken thighs;
3 cups long grain rice;
150 g carrots;
100 grams of onions;
2 tbsp pilaf seasoning;
10 grams of table salt;
1 pinch of black pepper;
3 measured glasses of water;
1 head of garlic;
20 ml sunflower oil.

Step-by-step recipe for pilaf with chicken in a pressure cooker

To prepare chicken pilaf, it is best to take pieces with chicken on the bone. In our recipe these are thighs. The meat from them, and therefore the whole pilaf, turns out more juicy.

Rinse the chicken thighs, cut off the skin, and remove the bones. Place the chicken pieces in the bottom of the pressure cooker and add the specified amount of oil.

Turn on the device and fry the meat until slightly golden brown. Stir constantly to prevent anything from burning. Since everything cooks so quickly in a pressure cooker, stay close to the stove while you fry the chicken.

Peel a large onion or a couple of small ones, chop into squares and send to the chicken. Stir and continue frying.

Peel the carrots from the top layer, cut into thin strips and add to the pressure cooker. Mix everything again and cook for just a couple more minutes.

Add pilaf seasoning, table salt and mix everything. Add long grain rice. This is exactly what is suitable for pilaf, the round one will turn into porridge, but we need crumbly pilaf. Divzira, Basmati and Indica rice varieties are very suitable for pilaf.

Flatten the rice a little with a spatula and add water. You may deviate from the amount specified in the recipe depending on the capacity of your pressure cooker. The main thing is that the water barely covers the rice; it should not float in it.

Place a head of garlic in the center; it should be slightly buried in the rice.

Close the lid of the pressure cooker, close the pressure release valve and set the time for twenty minutes. We begin the countdown when the pressure cooker reaches the required pressure.

After the specified time, be careful not to get burned, release the steam, and open the lid.

Place the finished portions of pilaf on plates and garnish with fresh herbs.

Option 2: Quick recipe for pilaf with chicken in a pressure cooker

In a pressure cooker, pilaf cooks quickly, and we will cook it even faster. In order not to bother with cutting meat, we use chicken fillet - we just rinse it and cut it into small pieces. Instead of a universal seasoning, we will take several standard ones specifically for pilaf.

Ingredients:

500 g chicken fillet;
400 ml water or broth;
3 carrots;
250 g long grain rice;
2 large onions;
1 whole head of garlic;
1/3 dessert l saffron;
1/3 dessert l cumin;
1/3 dessert l turmeric;
1 dessert liter of table salt.

How to quickly cook pilaf with chicken in a pressure cooker

Rinse the chicken fillet and cut into small portions.

Chop the peeled onion with a knife, grate the carrots on a coarse grater.

Pour a couple of tablespoons of sunflower oil into the bottom of the pressure cooker and add onions. Turn on the device and fry. After two minutes, add the carrots, stir and fry until golden.

At the end, add the chicken pieces and, stirring constantly, fry everything together until the chicken is golden brown. Do not overcook or dry out, just brown slightly, do not fry until done.

Pour in all the spices, mix and simmer the chicken and vegetables for a few more minutes, stirring.

Place the washed rice in a pressure cooker and add water or broth. This could be chicken or vegetable broth. It will also be very tasty on water.

We set the temperature to 100 C and time it for seven minutes.

We have time to peel the head of garlic. After the specified time, open the lid and place the cloves evenly over the entire surface of the pilaf. Close the lid of the pressure cooker and cook for the same amount of time.

So, turn off the device and let off the steam. Now you can let the pilaf stand under the closed lid for another half hour so that it can brew or serve immediately.

Note: You don't have to separate the head of garlic into cloves. Remove the main part of the husk and place it in the middle of the pilaf. But keep in mind, the pilaf cooks quickly, garlic cloves separated and placed throughout the rice allow you to impart their flavor to the entire dish, and the entire rice will be saturated with garlic.

Option 3: Pilaf with chicken in a pressure cooker with barberry, curry and khmeli-suneli

This cooking option allows you to make chicken pilaf even more flavorful with the rich golden color of the rice. The result is a tasty, appetizing and satisfying pilaf.

Ingredients:

0.6 kg chicken fillet;
0.3 kg long grain rice;
0.3 kg onions;
0.3 kg carrots;
1 dessert l turmeric;
1 dessert l paprika;
1 dessert l khmeli-suneli;
1 dessert l curry;
1 dessert l barberry;
1 head of garlic;
100 ml grow oil;
30 grams of table salt.

Step by step recipe

Rinse the chicken fillet, cut into small pieces and place in a pressure cooker. Pour water so that it covers the meat completely. Close the lid and cook for ten minutes. It turns out that the chicken is slightly boiled.

Let off the steam, open the lid and transfer the chicken to another container. Strain the resulting broth and pour it into a small saucepan or bowl.

To make delicious zirvak - a mixture of onions, carrots and meat - we take a lot of vegetables. It needs to be cleaned and rinsed. Chop the onion into squares, place in a pressure cooker and pour in the prepared vegetable oil.

Fry until soft.

Add the chicken to the onion, stir and fry for a few minutes, stirring constantly.

Pour in all the prepared spices, mix everything well and cook for a couple more minutes.

Cut the peeled and clean carrots into thin strips and pour into a pressure cooker. Mix with chicken and onions, cook for another five minutes.

Pour the specified amount of salt, pour in the chicken broth, which we strained. It should be approximately 600 ml. If there is not enough broth, add water.

Rinse the rice and place it in the pressure cooker. Do not stir, just smooth with a spoon or spatula. The water should cover one finger of rice.

We peel the head of garlic from the upper layers of the husk and place it in the middle.

Close the lid, allow pressure to build up and cook for fifteen minutes. Focus on your device, the rice should absorb all the water, it should not float.

At the end, turn everything off, let off the steam, and open the lid. You can treat yourself to delicious and aromatic pilaf.

Option 4: Chicken pilaf in a pressure cooker with fruit

There are a lot of options for preparing delicious pilaf. In this recipe we use fruits; they complement chicken pilaf perfectly. It will be very tasty and aromatic.

Ingredients:

300 grams of steamed rice;
1 chicken fillet;
3 carrots;
3 onions;
50 ml odorless sunflower oil;
6 apricots;
2 medium apples;
1/3 teaspoon cumin;
1/3 teaspoon barberry;
1/3 teaspoon saffron;
1 teaspoon salt.

How to cook

First, rinse the rice until the water runs clear. Then pour boiling water over it and leave to steep.

Rinse the chicken fillet and cut into small pieces.

Cut the peeled onion into thin half rings or quarter rings.

Wash the carrots, peel and cut into thin strips. You can also grate it on a coarse grater.

Wash the apricots, cut in half and remove the pits. And then cut into slices.

Rinse the apples too, remove the core and seeds, and cut into small pieces.

Pour vegetable oil into the bottom of the pressure cooker and wait until it gets hot. First we send the chicken pieces, simmer, stirring, until golden brown. Now you can add onions and carrots - we begin to prepare zirvak. Stir the ingredients until everything is evenly golden.

After about six minutes, add the prepared fruits to the pressure cooker, add spices, and mix everything again. Cook for about six more minutes.

Drain the water from the rice and transfer it to the pressure cooker. We peel the head of garlic and stick it in the middle or completely disassemble it into cloves, clean each one and insert it over the entire surface of the rice.

Pour boiling water so that it covers the rice by one and a half fingers. Close the lid, build up pressure and cook the pilaf for about twenty minutes.

At the end, release the steam, carefully open the lid and enjoy the aromas. Place the delicious crumbly pilaf with chicken and fruit on plates and serve.

Option 5: Simple and delicious chicken pilaf in a pressure cooker

This option is really simple, perfect for an inexperienced housewife or for those who are preparing chicken pilaf for the first time. A pressure cooker is in no way inferior to a cauldron; the dishes turn out just as tasty. And you don't have to wait long for the rice to cook. After all, it often happens that it becomes overcooked or, on the contrary, turns out to be undercooked. Try this recipe.

Ingredients:

600 g chicken fillet;
500 g carrots;
500 grams of onions;
500 grams of rice;
100 ml sunflower oil;
1 large head of garlic;
1 teaspoon salt;
2 heaped tablespoons of pilaf seasoning.

Step by step recipe

As you noticed, the proportions of the main ingredients are almost the same. We should get a hearty and rich pilaf, with good quality zirvak.

Rinse the chicken and cut into pieces. Place on the bottom of the pressure cooker, add oil and fry until slightly golden brown. We do not close the lid.

Peel the onion, cut into quarters of rings and send to the chicken. Stir and fry.

Peel the carrots, rinse and cut into thin strips. Add it to the pressure cooker, stir constantly and fry everything until soft and golden.

Add spices and salt. Look at the ingredients, cumin must be present. It gives an amazing aroma.

Rinse the rice, transfer to a pressure cooker, lightly flatten with a spoon, but do not stir. Place a peeled whole head of garlic in the middle. It needs to be pressed a little into the rice.

Fill with hot water, it should cover the rice.

Screw on the lid of the pressure cooker, let the pressure build up and cook the pilaf for another twenty minutes. Then let off the steam and open the lid.

Serve hot.

Rice dishes are great for people who watch their diet and lead an active lifestyle. Rice cereal contains many minerals, fiber, carbohydrates and vitamins A, C and B. Also, dishes made from rice are very tasty, healthy, aromatic, and there are many interesting recipes for their preparation. This recipe describes the preparation of meat pilaf. The best and fastest way to cook a dish is in a pressure cooker.

Ingredients needed:

2.5-3 measuring cups rice cereal
- 35 grams of butter
- 1-2 medium sized carrots
- 1 onion
- 400 grams of lean pork
- 20 grams of vegetable oil

Actually the recipe for making meat pilaf:

1. Wash and cut the pork into small, neat pieces.
2. Peel the onions and carrots well.
3. Grate the carrots on a fine grater and cut the onion into small cubes.
4. Fry the meat with onions and carrots.
5. Rinse the rice well under cold water, add seasonings to taste, garlic, add 4-5 glasses of water and stir.
6. Set the pilaf cooking mode.

After the pressure cooker beeps, carefully open the lid and transfer the pilaf to a large tray. The dish turns out very tasty, aromatic and healthy. It is best served hot. You can also decorate with herbs and fresh vegetables.

A traditional dish of oriental cuisine - pilaf - has long been on the menu of many Russian families. True, everyone prepares it differently, deviating from its original recipe.

And the utensils used to prepare the dish are now different, despite the fact that “real” pilaf is cooked in a cauldron.

This article will discuss the process of preparing pilaf in a pressure cooker.

Classic recipe in Uzbek

Traditional pilaf is prepared with lamb meat.

How to cook pilaf in a pressure cooker in Uzbek:

Lamb meat should be washed well and cut into small pieces;
Peel the onion and cut into strips;
Cut the washed and peeled carrots into cubes;
Pour oil into a pressure cooker, then add chopped onion, fry for a couple of minutes;
Afterwards, add the meat to the onion and simmer everything a little under the lid, about 2 minutes. Then add the carrots and simmer for another 7 minutes, but do not cover with a lid;
Season the contents of the pressure cooker with spices and add water so that the meat is completely covered. Close the lid and simmer for 20 minutes;
After 20 minutes, pour rice into the pressure cooker with meat, spreading it evenly over the surface. There is no need to stir;
To prevent the grains of rice from sticking together and the dish to be crumbly, the pilaf must be filled with warm or hot water so that its level is 2 cm higher than the surface of the cereal. Add salt to everything, again without stirring, cover with a lid and leave to cook until the water completely disappears;
As soon as the rice swells and the water disappears, you need to remove the lid from the pressure cooker and insert garlic cloves into the center of the dish. Make holes in several places in the rice to allow steam to escape, turn on the cereal cooking mode and cook for another quarter of an hour.

Pilaf with chicken in a pressure cooker

What you will need:

chicken meat - 200 g;
rice - 400 g;
bulbs - 1 piece;
carrots - 150 g;
water - 500 ml;
salt - 1 tsp;
pepper - to taste;
seasoning for pilaf - 2 tbsp;
oil - 2 tbsp. l.

The culinary process will take 40 minutes.

100 g of pilaf contains 165 kcal.

Step-by-step preparation:

Chicken meat must be washed well, separated from the skin and chopped into pieces;
Pour oil into the bottom of the pressure cooker and add the chopped meat there;
Fry the chicken until crispy;
Finely chop the onion and carrots and add them to the chicken, fry for a couple of minutes;
After 2 minutes, you need to season the meat with pilaf spices, salt and pepper;
Mix everything well;
Afterwards, you need to pour washed rice on top of the meat, leveling it evenly;
Pour hot water so that it covers the rice, but its level does not rise significantly above the grain;
Cover the future pilaf with a lid and cook for 20 minutes;
The prepared chicken dish can be served with finely chopped herbs.

Recipe for pilaf with pork in a pressure cooker

A Redmond pressure cooker can be an excellent alternative to a cauldron for preparing pilaf. The dish in it turns out crumbly, tasty and aromatic.

List of ingredients:

pork meat - 0.4 kg;
rice - 1 glass;
carrots - 2 pcs.;
onion - 1 pc.;
special seasoning for pilaf - 1 package;
water - 500 ml;
salt, pepper - to taste.

It will take 40 minutes to create pilaf with pork.

The energy value of 100 g is 318 kcal.

So, the cooking process looks like this:

You should start cooking by preparing the pork. Wash the meat well and turn it into pieces 2–3 cm in size;
Pour a small amount of oil into the prepared pressure cooker and fry the uncut meat for about 10 minutes;
As soon as the meat acquires its characteristic golden color, add chopped onions and carrots to it. Fry everything for another 5-7 minutes;
After the time has passed, sprinkle pilaf spice onto the meat and vegetables and mix everything thoroughly;
Next, place the washed rice on top of the fried meat, pour water over everything so that the rice is completely immersed in the liquid. Salt and pepper. If desired, you can add garlic for a piquant taste;
The final stage will be to set the “Pilaf” mode on the multicooker-pressure cooker, which is designed for 15 minutes;
The finished dish will exude a delicious aroma and its consistency will be crumbly. You can serve with finely chopped greens.

Tips for beginner cooks

In order for the pilaf to be crumbly at the end, you should give preference to steamed rice rather than round grain rice. Steamed cereal is stronger and does not stick together or become soft when cooked;
In order to taste truly traditional pilaf, use lamb. It is this type of meat that gives the dish its characteristic oriental taste. Moreover, you need to choose either brisket or shoulder, since these parts of lamb contain more meat and less fat;
One of the oriental secrets for preparing a dish is the technology of adding ingredients. Meat and vegetables are laid out at the bottom, and the “top” is rice;
The ingredients are not mixed during the cooking process;
The aroma of the dish is given not only by the meat, but also by the spices used for it. The ideal option would be spices that are individual components rather than a mixture. You can find such seasonings at the market.

By preparing delicious, homemade pilaf, you can feel all the “magic” of the east. At the same time, it is not necessary to use traditional utensils; you can create a culinary creation using modern devices: a multicooker or a pressure cooker.

When buying a slow cooker, the question immediately arises about what can be cooked in it, quickly using a minimum of effort and time. I bring to your attention a very tasty and simple recipe for pilaf in a multicooker - Redmond pressure cooker. Well, the most important thing is that the finished dish will be satisfying, and the rice will be crumbly.
We will prepare the pilaf in the Redmond 4506 pressure cooker, our assistant does an excellent job preparing this dish, the rice turns out fluffy, the meat is soft, in no way inferior to pilaf cooked in a cauldron.

Taste Info Second: cereals

Ingredients

Rice - 1 tbsp;
Pork 300-400 g;
Fresh carrots 150 g;
Onions - 1 head;
Two spoons of culinary seasoning for pilaf (can be bought at any store);
Salt and pepper to taste;
1.5 (two glasses) cold water.

It is important to know: the volume of the glass for liquid in the Redmond 4506 pressure cooker is 160 ml.

How to cook pilaf in a Redmond pressure cooker

For pilaf, you can use various meats: pork, young domestic chicken or rooster.
We use pork meat with small streaks of fat, cut the meat into pieces.
Place the meat on the bottom of the pressure cooker and add a little vegetable oil (you will get a kind of marinade that will make the meat juicier and more tender) and fry it for 10 minutes in the “Fry” mode.

While the chicken is frying, peel the carrots into thin strips and finely chop the onion. Next, add these two ingredients to the chicken and fry for another 7 minutes. Turn off the “Fry” mode.

Add pilaf seasoning to the meat, carrots and onions (there is no need to add salt and pepper yet) and mix it all with a spoon or spatula.

Now you can add the rice, placing it on top of the meat.

Pour the right amount of water, the rice should be completely covered with water, add ground black pepper and a few whispers of salt to taste. To ensure even distribution, the salt can be pre-dissolved in water.
For seasonings, you can add barberry, cumin, and a pinch of turmeric. You can add a head of garlic.

And the final stage will be the final preparation. Close the lid of the multicooker, press the “Pilaf” mode on the pressure cooker and set the timer for 15 minutes. After the beep, you can open the lid (just be careful not to get burned by the hot steam).
Serve the dish, delighting yourself and your loved ones.

So we learned how to cook pilaf in the Redmond 4506 pressure cooker. As you can see, there is nothing complicated here, the most important thing when preparing a dish is to correctly observe all the proportions and not to overdo it with water.

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