Pilaf with chicken breast in a slow cooker. How to cook pilaf with chicken in a slow cooker - the best recipes. Pilaf with chicken breast

Pilaf is considered a national Uzbek dish. It is prepared not only with lamb and beef, but also with poultry meat. It can be considered wrong to think that only a cauldron must be used to prepare real pilaf. We offer recipes for chicken pilaf in a slow cooker. Pilaf cooked in a slow cooker does not differ from ordinary pilaf cooked on a stove.

Pilaf with chicken in a slow cooker

Chicken meat is considered dietary due to its low cholesterol and fat content. Chicken pilaf in a slow cooker with chicken will turn out the same as in a cauldron. We present to your attention a step-by-step recipe for making palov. So they call it in some regions of Uzbekistan.
How to cook chicken pilaf in a slow cooker? Easy, for this we need:

Chicken meat - 0.5 kg.
Onion - 300 gr.
Carrots - 400-500 gr.
Vegetable oil - 0.5 cups.
Zira, salt - to taste.
White or brown rice - 2 cups

Additional ingredients: garlic - 1-2 heads, barberry, raisins.
As an option, you can purchase a bag of seasoning "For pilaf".
Before starting the process itself, we will prepare the products. Pour the oil into the pan, heat it up and, putting the meat, turn on the “frying” mode for 10-15 minutes. Then stir and add the onion. Still fry for 5-10 minutes. After the allotted time, add carrots, pour boiling water so that the carrots disappear under water and set the “stewing” mode for about 15-20 minutes.
After we add zira, barberry, raisins. Or pour out a bag of seasonings. We load rice and add hot boiled water just enough so that the water completely hides the rice. If rice is already covered with water, then you don’t need to add it so as not to get porridge! We cook pilaf until the water has completely evaporated. 1-2 minutes before readiness, we make indentations in the rice and place the pre-washed garlic in them, drowning it in the rice. We finish the process. After turning off, leave the pan with the lid closed for 5-10 minutes to let the pilaf brew.
We spread it on a dish in this order: Rice, then carrots on top and meat with garlic on the very top. We hope you enjoy this pilaf in a slow cooker with chicken.
Bon Appetit!

Pilaf with chicken breast in a slow cooker

Osh (another name for this dish) has been cooked in Uzbekistan since ancient times as a festive and everyday dish. We offer you a recipe for an easy-to-prepare dietary pilaf. A multicooker is perfect for this purpose. For this we need:

Chicken breast - 2-3 pcs.
Vegetable oil - ½ cup.
Onions - 3-4 pcs.
Carrots - 5-6 pcs.
Rice - 2 full glasses. You can also use brown rice.
Salt, zira - to taste.

Let's prepare the food first. We divide each breast into 3-4 parts. Cut the peeled onions and carrots into half rings and strips, respectively. Rinse the rice thoroughly with cold water until the drained water is clear.

COOKING:

Pour oil into a saucepan and heat it up. Put the onion in hot oil and start the “frying” mode for 10 minutes. Then, while stirring, add meat and carrots and fry for another 5 minutes. Next, pour boiling water, completely hiding the carrots under water.

ATTENTION! An excess amount of liquid will lead to the fact that instead of pilaf you will get porridge!

Close the lid and on the "Extinguishing" mode, cook for another 15 minutes. Then salt, add zira and (if desired) raisins and barberries. Or pour a package of seasonings "For pilaf". Add just enough boiling water to just drown the rice. Cook until the moisture has completely evaporated. 1-2 minutes before cooking, make indentations in the rice and insert the washed heads of garlic (whole) into them. Close the lid, turn off and leave the pan closed for another 5-10 minutes to saturate the pilaf with the aroma of seasonings.

We spread rice on the dish first, then a layer of carrots and chopped meat and garlic on the very top. Our chicken pilaf in the slow cooker is ready!

Bon Appetit!

Quick pilaf with chicken eggs in a slow cooker.

The proposed recipe will help you out in a situation where there is no meat in the house or you do not eat it. This palam is prepared quickly and easily.

Composition:

Onions - 2-3 pcs.
Carrots - 4-5 pcs.
Rice white or brown - 2 full glasses.
Eggs - 2-3 pcs.
Zira, salt - to taste.
Additional ingredients: raisins, barberry, garlic (2 whole heads). Or a bag of seasonings "For pilaf".

COOKING:

First, chop the peeled onions and carrots into half rings and straws. We clean and wash the rice several times until all the flour is washed and the water runs clear.

Heat the oil in a saucepan, add the onion and fry it until golden brown in the “frying” mode. Then we put carrots there, pour boiling water, salt and pour seasonings. Switch to the "Extinguishing" mode and simmer for 10-15 minutes. Next, load the rice and add boiling water, but only so that the water only covers the rice, no more! If there is already enough water and the rice does not peek out, then you do not need to add water! Excess liquid will turn your pilaf into porridge! Simmer until the rice is fully cooked. 1-2 minutes before the end of cooking, press the garlic into the rice. After turning off, leave the pan with the lid closed for 5-10 minutes, allowing the pilaf to brew.

We spread the pilaf in the following sequence: first rice, carrots on top, and garlic and separately hard-boiled and diced eggs on the very top.

As another option: Separately, fry the eggs in a pan, put them on the finished dish, before serving.

Bon Appetit!

Buckwheat pilaf with chicken legs in a slow cooker

Wanted to enjoy pilaf, but ran out of rice in the house? It doesn’t matter, pilaf with chicken can be cooked without it. We offer you a recipe for a unique buckwheat pilaf. This is a very simple recipe that makes it easy to cook pilaf with chicken thighs. We will need:

Chicken legs - 0.5 kg. (2 small or 1 large)
Onions - 2-3 pcs.
Carrots - 4-5 pcs.
Vegetable oil - 0.5 cups.
Buckwheat - 1 cup.
Zira, salt - to taste.
As additional ingredients: a package of seasonings "For pilaf" or raisins and barberries.

Buckwheat increases in volume by 3 times during cooking, so you don’t need to take too much of it!

First, the washed legs are divided into 3-4 parts. We clean the onions and carrots and chop them into half rings and straws. We sort out the grits and rinse thoroughly.

Heat up the oil in a saucepan. Put the onion there and fry it for 5 minutes. After that, add meat and carrots and fry for another 10 minutes. Pour boiling water, pour seasonings from a bag or separately cumin, barberry and raisins. Salt and simmer for 15 minutes. After the allotted time, we load the indicated amount of buckwheat, add boiling water to drown the buckwheat by 1-1.5 cm and simmer until the buckwheat is fully cooked. After turning off the lid, do not open the lid for 5-10 minutes, so that the pilaf is saturated with the aroma and taste of seasonings.

On the dish, you can lay out the food in layers (buckwheat, carrots, meat), or you can immediately mix in a saucepan. Put the chopped meat on top of the hill.

Bon Appetit!

Chicken pilaf with pearl barley in a slow cooker

As you know, pearl barley is cooked for a long time, so we will slightly change the cooking recipe.

First, let's prepare the necessary products:

Chicken meat - 0.5 kg.
Onions - 2-3 pcs.
Carrots - 4-5 pcs.
Vegetable oil - ½ cup.
Pearl barley - 1.5 cups.
Salt, zira - to taste.
A bag of seasonings "For pilaf" - 1 pc. In the absence of such barberry and raisins.

Wash the chicken and cut into small pieces. Peeled carrots and onions cut into strips and half rings. Sort the rice and rinse thoroughly several times.

In a double boiler, heat up the oil by turning on the “frying” mode. Add the onion, mix well and fry for 5 minutes. After that, add the meat and fry for another 5 minutes. Next, load the carrots and washed barley together. Salt, pour everything with boiling water, drowning the grits by 1-1.5 cm into the water. Pour the contents of the package with seasonings there or, in the absence of such, barberry and raisins. We remind you that these ingredients are not a mandatory attribute of pilaf. Close the lid and let it simmer for 25-30 minutes. At the end of the process, we try barley, if it is not yet ready, then you can add a little water and extend the cooking for 5-10 minutes. After turning off the multicooker, do not open the lid, allowing the dish to be enriched with the aroma of spices.

We spread it on a plate in a slide, having previously mixed the fires in a saucepan. Place the chopped meat on top.

Bon Appetit!

Pilaf with chicken wings in a slow cooker

The proposed recipe is suitable for those cases when you need to quickly cook delicious food. First, clean and cut the products:

Chicken wings - 4-5 pcs.
Onions - 2-3- pcs.
Carrots - 4-5 pcs.
Rice - 2 full glasses.
Vegetable oil - ½ cup.
Salt, zira - to taste.
Garlic - 2 heads whole.
A bag of seasonings "For pilaf" - 1 pc.

Wash chicken wings and cut in half. We cut the onion into half rings, chop the carrots into strips. We sort the rice and thoroughly wash it in running water in several stages until the drained liquid is transparent.

Pour the oil into a saucepan and heat it up. Fry the onion in it until golden brown, turning on the “frying” mode for 5 minutes. If there is no mode, then we adapt to the work of our multicooker. Next, put the wings and carrots in the pan. Pour boiling water over everything. Water should not be too much. Just enough to cover the carrots. Salt, add seasonings or separately cumin, barberry and raisins. Let simmer for 10 minutes. Then load rice. Add the same amount of boiling water, that is, to only drown the rice by 2-3 mm. If there is enough water, do not add anything. Cook until the moisture has completely evaporated. 1-2 minutes before cooking, press the garlic into the rice. We close the lid. After turning off, leave the pan closed for another 5-10 minutes.

Lay the pilaf in layers on the dish. First rice, then a layer of carrots and already on the very top of the wings with garlic.

Bon Appetit!

Another recipe for pilaf in a slow cooker

How to cook pilaf with chicken in a slow cooker? There are several ways to cook pilaf in a slow cooker. It is, of course, very simple and easy. But you should not immediately throw all the products into the slow cooker. It is better to put rice groats in boiling water for 1-1.5 hours, and pre-fry vegetables and meat, a little bit of the necessary spices will make your pilaf very tasty and the result will be above your expectations. Next, we will explain some of the recipes step by step. Cooking crumbly pilaf with chicken.

Ingredients:

Chicken - 0.8 gr.
Rice - 0.8 gr.
Water - 0.8 ml.
Onions - 3-4 pcs.
Carrots - 3-4 pcs.
Garlic - 1 head (medium)
Spices: zira - 1 teaspoon, black pepper, salt to taste.
Vegetable oil - 5-6 tbsp. spoons

Cooking method:

To make pilaf crumbly, you should take transparent rice (Alanga) or long-grain rice (Laser). And the most important secret of friable pilaf is the amount of water for scalding rice (when scalding, the water should be of such volume that the rice is covered by 2 mm.). To master the technology with a bang, it may take 1-2 preparations.

First you need to thoroughly wash the chicken and cut it. Rinse the rice well. Cut onions into rings, and carrots into straws.

Pour the oil into the slow cooker and set the frying mode, first fry the chicken itself well, then together with the onions. After the onion begins to take on a dark yellow color, pour in the carrot straws, sprinkling a small amount of salt on top (to make the straws soft), continue to fry.

Turn off the frying mode. Pour zira, black pepper and salt (to taste), then put rice, pour water (2mm) and turn on the “Rice” mode for half an hour (do not move!).

Turning off the “Rice” mode, leave it on heat for 40-60 minutes. Carefully move and our pilaf is ready!

Pilaf with chicken in a slow cooker is perhaps the very first dish that is risked to be cooked in a slow cooker. Chicken meat is cooked much faster than all the others, and it is cheaper, so chicken pilaf very often appears on the table of cartoon owners. But even such a smart saucepan will not be able to cook real pilaf if you do not make a little effort. If your multicooker has a “Pilaf” mode, resist the temptation: you won’t be able to simply add up all the products that are required by the recipe and entrust all the subtleties of preparing this gourmet dish. That is, you get rice with chicken, but not pilaf.

To prepare a real pilaf, you have to cook zirvak. Don't be afraid, there is nothing complicated here. First, heat vegetable oil in a multicooker bowl, then fry onion, carrots and meat on it, then add spices and also fry a little, stirring constantly so as not to burn, and only after that add rice, add salt, garlic (if you like) , turmeric and other ingredients, pour hot water and turn on the notorious mode. After the signal about the end of the multicooker, do not open the lid, but let the pilaf stand for a while in the "Heating" mode - so it will be fragrant and crumbly.

It's not just rice, meat and spices. You can add dried apricots, prunes, raisins to pilaf - they will only emphasize the sweetish taste of chicken meat. In addition to dried fruits, mushrooms, vegetables, seafood are added to pilaf ... Our site has prepared a selection of interesting recipes for you.

Pilaf with chicken and ginger

Ingredients:
1 medium chicken (about 1.5 kg),
2 multi-cups long grain rice
3 bulbs
1-2 carrots
1 head of garlic
2 tbsp fresh grated ginger
1.5 tbsp dried barberry,
6 multi-glasses of water,
salt, spices for pilaf, herbs, vegetable oil - to taste.

Cooking:
Heat vegetable oil (about 4-5 tablespoons) in a multicooker bowl on the “Baking” or “Frying” mode, put the onion cut into quarter rings and fry it for 10-15 minutes until golden brown. Do not close the lid. Cut the chicken into pieces with small bones, remove the skin if you wish, and put it in a bowl with the onion. Fry, stirring, for another 10-15 minutes. Add spices and pour in 3 multi-cups of hot water. Close the lid, set the "Extinguishing" mode for 20 minutes. After this time, put the chopped carrots, salt and pre-washed and soaked rice into the bowl. Level, pour in the remaining hot water (pour carefully, through a slotted spoon so that the layers do not mix) and set the “Pilaf” mode. About 15 minutes before the end of the mode, open the lid, stick a head of garlic into the rice, put the barberry and grated ginger. After the signal about the end of the mode, leave your pilaf in the "Heating" mode for 15-30 minutes. Serve with greens.

Pilaf with chicken

Ingredients:
500 g chicken meat,
200 g onion
200 g carrots
3-5 garlic cloves,
2 multi-cups of rice
4 multi-glasses of water,
salt, spices, vegetable oil - to taste.

Cooking:
Turn on the “Baking” mode for 30 minutes, heat vegetable oil in a bowl. Fry chicken pieces in vegetable oil, without closing the lid of the multicooker, for 15-20 minutes, until golden brown. Then add chopped onion and carrots, cut into strips or grated on a coarse grater for Korean salads. Fry meat and vegetables until the end of the regime, stirring occasionally. Rinse rice, soak in cold water. When the signal for the end of the mode sounds, drain the water from the rice, carefully pour it into the multicooker bowl and level it. Stick unpeeled garlic cloves into rice, salt, pepper and add spices for pilaf. Pour in hot water and close the lid. Set the "Pilaf" mode. After the signal about the end of the mode, leave the pilaf with chicken to “reach” in the “Heating” mode for 15-20 minutes. Do not open the lid! Then gently mix the layers and serve pilaf, sprinkled with herbs.

Pilaf with chicken breast

Ingredients:
1 large chicken breast (with or without skin, to taste)
2-3 bulbs
3-4 carrots
500 g rice
3-5 tbsp vegetable oil,
3-5 garlic cloves,
salt, pepper, spices - to taste.

Cooking:
On the “Baking” or “Frying” mode, fry the onions and carrots in vegetable oil without closing the multicooker lid. Fry vegetables for 10-15 minutes until golden brown. Cut the chicken breast into cubes and add to the multicooker bowl. Stir and continue to fry for another 15 minutes. Add spices and peeled garlic cloves without cutting them. Fry for 1-2 minutes. Pour in the pre-washed and soaked rice, level it and fill it with water so that it covers the rice by about 1.5 cm. Close the lid and set the “Pilaf” mode. After the end of the mode, mix the pilaf and let it stand in the "Heating" mode under the lid for 10-15 minutes.

Pilaf with chicken "Fragrant"

Ingredients:

500 g chicken meat without skin,
1 onion
1-2 carrots
2-3 tbsp vegetable oil,
3 multi-glasses of rice
1 head of garlic
salt, pepper, spices for pilaf - to taste.

Cooking:
Cut the onion into small cubes, grate the carrots on a coarse grater or cut into strips. Set the “Baking” mode to 40 minutes, heat the vegetable oil in a bowl and fry the onion in it for 15 minutes. After that, add spices, carrots and pieces of chicken meat, mix and cook without closing the lid until the end of the mode. Meanwhile, rinse the rice. After the signal, drain the water from the rice, pour it into the multicooker bowl, level it and stick the head of garlic into the center. Pour in boiling water so that it covers the rice by about 1-1.5 cm, close the lid and set the mode to “Pilaf” or “Buckwheat” (“Groats”). After the signal about the end of the mode, open the lid, remove the garlic, and mix the pilaf, close the lid again and hold in the "Heating" mode for 10-15 minutes.

Pilaf with chicken and brown (brown) rice

Ingredients:
2 chicken breasts
1.5 stack. brown (brown) rice,
½ stack vegetable oil,
1 onion
1-2 carrots
1 tsp ground paprika,
¼ tsp ground chili pepper,
½ tsp ground cumin,
3 stack. water,
salt, ground black pepper, barberry - to taste.

Cooking:
Set the "Baking" mode and heat the vegetable oil in the multicooker bowl. Add spices and diced chicken meat to the oil. Fry until the meat turns white, add chopped onions and carrots, mix and fry until the end of the mode, stirring occasionally. Do not close the lid. Salt and pepper, add washed rice and pour hot water over it. Close the lid and set the mode to "Pilaf" or "Buckwheat". After the end of the mode, let the pilaf stand in the "Heating" mode for 15-20 minutes.

Pilaf with chicken and mushrooms

Ingredients:
500 g skinless chicken fillet,
7-9 fresh champignons,
1.5 multi-cups of rice
1 onion
1-2 carrots
1 head of garlic
2 tbsp seasonings for pilaf,
vegetable oil, turmeric, salt, ground black pepper - to taste.

Cooking:
Rinse the chicken fillet, dry it and cut into cubes, cut the mushrooms into large pieces, cut the onion into half rings, grate the carrots on a coarse grater or cut into strips. Rinse the rice thoroughly in several waters and soak it for 30-45 minutes in cold water. Separate the head of garlic into cloves and peel them. Pour vegetable oil into the multicooker bowl, heat it in the “Baking” or “Frying” mode, then put the chicken fillet, whole garlic cloves, onions, carrots and mushrooms into the bowl. Stir and fry all products with the lid open for 20-25 minutes. Drain water from rice. After frying, carefully pour the rice into the bowl, level it, sprinkle with salt, pepper and spices, add a pinch of turmeric and close the lid. Set the mode to "Buckwheat" or "Rice" (or "Pilaf"). After the signal about the end of the mode, keep the pilaf under the lid in the "Heating" mode for 10-15 minutes. Then stir and serve, sprinkled with herbs.

Pilaf with chicken and prunes

Ingredients:
1 chicken breast
2 multi-cups steamed long grain rice
4 multi-glasses of water,
1-2 carrots
1-2 bulbs
1 head of garlic
6-7 pcs. prunes,
1-2 tbsp vegetable oil,
spices for pilaf, salt, ground black pepper - to taste.

Cooking:
Set the "Baking" or "Frying" mode for 40 minutes and heat the vegetable oil in the multicooker bowl. Put the carrots and onions cut into strips in half rings. Close the lid and cook for 10 minutes. Meanwhile, cut the chicken breast into cubes, add to the vegetables, stir and close the lid again. While the breast is fried, rinse the rice and prunes, pat dry. When the signal for the end of the mode sounds, add rice, salt, pepper, add spices and prunes (it can be cut into pieces if it is large). Stick a head of garlic in the middle and pour hot water through a slotted spoon so that the layers of food do not mix. Close the lid and set the mode to "Pilaf" or "Groats". After the end of the mode, do not open the lid, but keep the pilaf in the "Heating" mode for 15-30 minutes.

Pilaf with chicken and raisins

Ingredients:
2-3 chicken legs (or half a chicken carcass),
3 multi-glasses of rice
1-2 carrots
2-3 bulbs
100-150 g prunes,
2-3 tbsp raisins,
1-2 heads of garlic,
a pinch of turmeric
salt, ready-made spices for pilaf, ground black pepper - to taste.

Cooking:
Rinse the rice in several waters until the water runs clear and soak in cold water. Rinse the chicken meat and cut into pieces (the bones can also be cut). Rinse prunes and raisins in hot water and pat dry. Cut the onion into cubes, carrots into strips. Pour vegetable oil into the multicooker bowl and heat it in the “Baking” or “Frying” mode. Put the chicken meat in a bowl and fry it, stirring, for 10 minutes. Then salt and add the onion. Fry for another 5-7 minutes, then put the carrots on top of the meat and onions. Fill with water (4 multi-glasses) and set the “Extinguishing” (“Staying”) mode for 20 minutes. Drain the water from the rice, put it in the multicooker bowl, level it and add the prunes and raisins, peeled garlic cloves, lightly press them into the rice and pour hot water through the slotted spoon (2-2.5 multi-glasses). Set the mode to "Pilaf" or "Rice" ("Buckwheat"). After the signal about the end of the mode, let the dish “reach” in the “Heating” mode for 10-15 minutes under a closed lid, then gently mix.

Pilaf with chicken and dried fruits

Ingredients:
500 g chicken fillet,
1 onion
1 carrot
2 multi-cups of rice
100-150 g of a mixture of dried fruits (dried apricots, raisins, prunes),
½ multi-cup vegetable oil

salt, black ground pepper, turmeric - to taste.

Cooking:
Cut the chicken fillet into slices, carrots into strips, onions into half rings, prunes and dried apricots, rinse well, dry and cut into strips. Pour vegetable oil into the multicooker bowl, turn on the "Baking" mode and warm it up for 3-5 minutes. Saute vegetables and meat for 15 minutes, stirring occasionally. Then lay dried fruits and spices, mix, level and pour washed and pre-soaked rice. Salt, pepper, pour in hot water (4 multi-glasses) through a slotted spoon and close the lid. Set the "Pilaf" mode. At the end of the mode, let the dish “walk” in the “Heating” mode for about 10 minutes, then open the lid and mix all the layers. Serve sprinkled with herbs.

Shah pilaf with chicken (holiday dish)

Ingredients:
400 g chicken meat,
1-2 bulbs
1-2 carrots
1 multi-glass of rice
1.5 multi-glasses of water
1 head of garlic
1-2 tbsp ready-made mixture of spices for pilaf,
a pinch of turmeric
a handful of raisins,
2 sheets of thin pita bread,
salt, ground black pepper, vegetable oil - to taste,
50-70 g of butter - for greasing pita bread.

Cooking:
Pour vegetable oil into the multicooker bowl and heat it in the “Baking” mode. Put the sliced meat, chopped onions, chopped carrots and stew in the same mode for about 15 minutes. Then add the washed raisins, peeled whole cloves of garlic, spices, salt and pepper, mix and cover with washed rice. Level, fill with hot water and close the lid. Set the "Pilaf" mode. At the end of the regime, transfer the finished pilaf to another dish. Do not be alarmed if it seems to you that the rice is undercooked, this is how it is according to the recipe. Wash and wipe the bowl of the multicooker with a dry cloth, grease it from the inside with butter and line it with pita sheets, and lay the pita bread on the bottom in 2-3 layers. Lavash should hang from the edges of the bowl. Lay the finished pilaf inside and cover with hanging sheets of pita bread. Brush the top with butter and close the lid. Set the "Baking" mode to 1 hour. Ready shah-pilaf turns out to be friable, fragrant, in a crispy lavash crust. Carefully turn the shah-pilaf onto a flat dish and serve, cut into segments.

Bon appetit and new culinary discoveries!

Pilaf in a slow cooker

The best recipe for chicken pilaf that is cooked in a slow cooker. The subtleties of cooking, with what to serve this dish. Other options for pilaf in a slow cooker.

1 hour

125 kcal

5/5 (3)

Pilaf is a very hearty and high-calorie dish. According to the classic recipe with pork or lamb, pilaf turns out to be fatty, and it can hardly be called dietary. But what about those who love pilaf, but must limit themselves to a diet?

They can cook pilaf from chicken breast in a slow cooker. Due to the fact that the meat is only stewed in a slow cooker, more useful microelements remain in it and less fat is released.

And there is almost no fat in chicken fillet. And if you use not ordinary polished rice for pilaf, but steamed rice, which retains 80% of nutrients, then this dish will not only not harm your health, but improve it.

Cooking pilaf with chicken fillet in a slow cooker is very simple. You don't have to stand over it while it's cooking, just add the ingredients and leave it until done.

Therefore, a delicious pilaf with chicken in a slow cooker is a wonderful option for a family with small children: it is not harmful even for a tender age, and while the pilaf is cooking, you can take care of your child.

Kitchen appliances: knife, spoon, colander and multicooker.

Required Ingredients

How to choose the right ingredients

To make your pilaf tasty and healthy, follow these recommendations:

Use small pieces of chicken breast. They should not have veins and excess skin.
Rice for pilaf should be long-grain. If it is parboiled rice, then the grains should be amber-yellow in color and almost transparent.
Choose seasonings and spices to your taste so that all family members love them.

Cooking process

Rinse the rice in cold water with a colander and soak it for half an hour. Wash and clean onions and carrots.
Cut the fillet into pieces. Pour oil into the multicooker and turn on "Hot" mode. When the oil is hot, put the meat in and simmer for 10-15 minutes with the lid open. While the meat is frying, cut the onion into half rings or chop and cut the carrot into strips. Add them to the meat and simmer for another 10-15 minutes.
Drain excess water from rice. Add spices to the meat and stir. Spread rice on top in an even layer and carefully pour hot water into it. The water should cover the rice. Add a head of garlic to the bowl and close the lid. Turn on the "Extinguishing" mode and leave the pilaf for half an hour. When the pilaf is ready, stir it and serve. Bon Appetit!

Video recipe for cooking pilaf

To consolidate the above, watch the video recipe for pilaf in a slow cooker with chicken. In the video, each action is accompanied by comments, so if you missed something, you can review this moment again.

What is plov served with

Pilaf can be served with anything, although it is better not to lean on cutlets and other heavy meat dishes, because the meat is already in the pilaf itself. It is best to serve fresh vegetables and herbs with pilaf, or make a salad out of them. If there are no fresh vegetables, then they can easily be replaced with pickles. Be sure to serve bread or cakes with pilaf, because the dish still turns out to be fatty.

Depending on your preferences, you can put whatever you want in pilaf, but there are still some tips about this:

If you do not like onions, then cut them finely and fry a little harder, then it will not be felt.
If you want to make the pilaf less dry, then it is better to take the legs instead of the breast.
Before serving, you can sprinkle pilaf with herbs to make it even juicier.

Other options

Cooking pilaf in a slow cooker is one of the easiest ways, so changing ingredients and experimenting with them is easy.

If you want pilaf that will be more like the original recipe, then instead of chicken, it is better to take pork or beef.

Add more spices: zira, paprika, turmeric, barberry powder - they will give your pilaf a real Central Asian taste.

Tell us in the comments what modes you use for which multicooker model, and how, in your opinion, you can make the dish even better. Help others become good cooks.

Let's talk about pilaf - a dish, the mention of which is even in the fairy tales of Queen Scheherazade. This dish is ancient. The rules and principles of its preparation are laid down in the countries of the Middle East and India. At present, plov has conquered Transcaucasia, the countries of the Eastern region, Central Asia, Turkey, and Europe. There are thousands of pilaf recipes. It is based on the separate preparation of two components: stewed cereals and gravy, which can combine meat, fish, spices, dried fruits, and vegetables.

We, keeping up with the times, will consider how to cook pilaf with chicken in a slow cooker.

How to cook chicken pilaf in a slow cooker: a step by step recipe with a photo

Let's take note of one piece of advice: pilaf experts say that there should be as much vegetables as meat.

chicken meat - 0.5 kg;
long rice, preferably steamed - 500 g;
vegetable oil - 110 ml;
carrots (large) - 3 pcs.;
onion - 3 pcs.;
water - 3 tbsp. (600-700 ml);
garlic - 1 head;
salt;
seasonings - turmeric, barberry, a mixture of peppers.

Cooking:

Prepare vegetables - carrots and onions.
We clean the onion, wash it under running water and cut into thin half rings.
Let's not be lazy and put the grater aside - pilaf will be tastier if the peeled carrots are cut into strips.
On the multicooker, set the “Frying” program, pour vegetable oil, add half a teaspoon of sugar and pour the chopped carrots. Stirring constantly, fry the carrots, which with the help of sugar acquires a crispy crust.
Wash the chicken meat, cut into small pieces. Take chicken breast for cooking - this is the most healthy and dietary meat.
Add the prepared chicken breast to the carrots, mix and fry.
Now add the chopped onion, without closing the lid, continue to fry.
We introduce spices to meat and vegetables. In this case, it is advisable not to overdo it and add only proven favorite seasonings. Barberry and turmeric are excellent for pilaf.
Turn off the "Frying" mode and proceed to the preparation of the main ingredient.
Rinse the steamed rice with warm water. Let's listen to the advice of experienced chefs: no matter how clean the rice may seem, we always wash it with plenty of water until it is transparent. For washing, we take drinking warm water.
We spread the washed rice on vegetables with meat. An important point - we level the rice with a wooden spatula and do not mix anything.
Take hot water and dissolve salt in it. The water should be slightly salty as the rice will absorb most of the salt.
Carefully, so that the products that we have laid in layers do not mix, pour water into the bowl of miracle technology. It is convenient to navigate by folk measure: water should cover the rice “two fingers” from the top level of the cereal.
On the multicooker, set the "Pilaf" mode. When there is no more water in the bowl, carefully open the lid and insert the washed, unpeeled head of garlic into the rice.
When the beep sounds, mix all the ingredients in the multicooker container and leave for another 20 minutes.

Pilaf with chicken in a slow cooker according to the described recipe turns out to be amazing - try to cook it and see for yourself.

Cooking delicious pilaf in the Polaris slow cooker with mushrooms

We have already got acquainted with the recipe for cooking pilaf with chicken in a slow cooker. We learned the subtleties and secrets of this dish. We will try to diversify our menu and learn how to cook pilaf with chicken and mushrooms.

rice - 3 tbsp.;
champignon mushrooms - 500 g;
chicken fillet - 500 g;
onions - 2 pcs.;
water;
carrots (large) - 3-4 pcs.;
olive oil;
salt, spices to taste.

Cooking:

We clean the onions and carrots, thoroughly wash the vegetables under running water.
Cut the onion into half rings, cut the carrots into neat strips.
Lubricate the multicooker bowl with olive oil, set the “Frying” mode.
First, fry the onion until it becomes golden, then spread the carrots.
Stir in vegetables and sauté for another 5 minutes.
Put the prepared vegetables in another container.
Using the same “Frying” mode, fry the chicken fillet, previously cut into medium pieces.
Wash and cut the mushrooms. Add champignons to the fried chicken meat and close the lid of the multicooker. For about ten minutes, meat with mushrooms is then simmered and spices can be added.
A little tip: turmeric will color each grain in a delicate orange color. The taste of pilaf is emphasized by barberry and saffron.
We mix the prepared ingredients in the multicooker bowl: onions, carrots, chicken, mushrooms.
Put the rice washed in warm water into a bowl.
Fill with the required volume of water and set the "Rice" mode.
Plov preparation time is 30 minutes.

The kitchen assistant will perfectly cope with the task: pilaf with chicken and mushrooms is amazing.

Pilaf with prunes

Now let's cook pilaf with chicken, spices and prunes. Vegetables and spices will give the rice an interesting taste and color, and prunes will add flavor to the meat.

chicken fillet - 400 g;
water;
onion - 1 pc.;
carrots - 1 pc.;
melted butter - 50 g;
rice - 450 g;
prunes - 100 g;
garlic - 1 head;
salt, spices.

Cooking:

We prepare vegetables and meat, adhering to the recommendations that were described in previous recipes.
On the Redmond slow cooker, set the “Frying” mode and fry the carrots, onions and chicken meat in hot oil.
Pre-soak the prunes in hot water, cut into neat strips and add to the meat with vegetables.
Stew carrots, onions, chicken and prunes in the specified mode for five minutes. Let's add spices.
Pour the washed rice into the multicooker bowl and fill everything with hot water. The water level should be 3 cm above the rice. Salt to taste.
We close the lid of the multicooker, set the steam valve to the “Closed” position. Press the "Pilaf" button and set the time to 15 minutes. When the beep indicates that the cooking process is over, open the valve to release the steam.
Ready pilaf with chicken and prunes must be mixed.

The pilaf turns out crumbly, the meat melts in the mouth, and the prunes successfully set off the taste of the dish.

So we have analyzed the main ways of preparing an ancient Asian dish in a modern kitchen appliance with program control. Thus, they paved the bridge between the ancient and modern world. Good appetite!

Pilaf in a slow cooker with chicken is a very nutritious, satisfying and tasty dish. It is worth noting that pilaf is convenient due to the cooking method - a full dinner is prepared at a time, and the use of a slow cooker makes the cooking process even faster and more convenient.

Chicken pilaf in a slow cooker according to the classic recipe:

chicken meat 1 kg;
rice 3 glass;
onion 400 gr;
carrots 600 gr;
salt ½ tbsp. l.;
ground black pepper 1 tsp;
water 5 glass;
garlic 1 head;
a bunch of greens (parsley and dill);
oil 5 tbsp. l.

Procedure:

Wash the chicken meat well, removing the remaining fluff if necessary. It is recommended to use the breast. Cut the meat into cubes and put in a separate bowl.
Peel the onion and cut into medium cubes. Peel and grate the carrots, or finely chop.
Prepare greens: wash, chop with a sharp knife.
We start cooking: pour a couple of tablespoons of vegetable oil into the bowl and lower the onion, then the carrot. Cook in the "Frying" mode for 5-7 minutes until golden. Then add meat. Mix the contents well and continue to cook with the lid open, stirring occasionally with a spatula. Fry the meat quite a bit. Add spices and salt, if desired, you can use any spices.
While the chicken is cooking, let's take care of the rice - we wash it from debris and dust until the water becomes clear. When the meat is fried for 5-8 minutes, add rice, pour hot water, insert 2-4 cloves of garlic into the contents, switch to the “Pilaf” mode, and leave to stew for 40 minutes.

Pilaf is ready. Mix the meat well with rice and arrange on plates.

Cooking with chicken breast

Cooking pilaf in a slow cooker in just an hour will not be difficult:

chicken fillet 300 gr;
rice 260 gr;
carrot 100 gr;
onion 100 gr;
oil 35 gr;
curry 1 tsp;
garlic, minced 2 tsp. or dry 1 tsp;
water, filtered 330 ml.

Procedure:

Chicken meat quickly reaches readiness, which makes it the best option for cooking in a hurry.
In this version of the recipe, everything is prepared simply and quickly: cut the peeled carrots and onions into small cubes, cut the chicken into medium cubes or slices.
Put everything in a multicooker bowl, sprinkle with spices, pour oil, mix well.
Then we fall asleep on top with washed cereals, pour hot water and turn on the “Pilaf” mode. The dish is being prepared for an hour. This time is enough to get a fragrant meal.

Rice cooked in this way is fluffy and nutritious.

Uzbek pilaf with chicken in a slow cooker

The traditional Uzbek pilaf is cooked very fatty and with lamb. Nevertheless, with chicken, the dish turns out to be delicious, but what is important - not fatty, which means more dietary.

500 gr of chicken meat;
2 Wednesdays carrots;
2 Wednesdays bulbs;
2 stacks of rice;
1 large head of garlic;
small hot pepper;
2 stacks of oil;
salt 1 tbsp. l.;
a set of spices for pilaf or chicken 2 tsp.

Procedure:

Clean and wash all ingredients in advance. Let's start with the onion: it needs to be cut into thin halves of the rings. So that the onion does not cause tearing, lower the heads in cold water for 10-15 minutes. Then carrots - we manually cut them into strips so that they are similar in size to onion half rings.
The next will be the meat: cut it into small portions.
Pour oil into the bowl of the kitchen invention, fry the onion half rings in it until golden in the “Frying” mode, then add the meat. It is very important to fry the meat only with onions - the juice and aroma of this vegetable makes the chicken very tasty, giving it a special touch. Immediately add spices and salt.
Only after 10-15 minutes of frying the meat, you can add carrots, turn on the "Stew" mode and leave for 15 minutes.
After a quarter of an hour, mix the contents, pour hot water so that it covers the meat. In the middle we put a spicy chili and a head of garlic. Close the lid and let it simmer for 8-10 minutes. After a given period of time, we take out the pepper, garlic can be left, mix everything and add rice. If necessary, add water to the level of rice, sprinkle with a little salt, close the lid. Cooking for another half an hour. Traditionally, the dish is not mixed, but served in puff form.

diet food recipe

The recipe is suitable for anyone who wants to eat right, or just follow the figure:

chicken or turkey meat without skin 500 gr;
rice 500 gr;
onion 150 gr;
carrots 200 gr;
vegetable oil 1 stack;
filtered water 800 gr;
salt 1 tbsp. l. topless;
a mixture of peppers, curry, turmeric, zira 2-3 tsp.

Procedure:

We rinse all the products in advance, clean the vegetables and cut them finely, you can grate them.
Meat cut into small slices. We put vegetables and meat in the capacity of the multicooker, set the "Stew" mode and start the multicooker. Mix the contents well, add warm water, salt a little, add spices and close the lid, cook for a quarter of an hour.
In the meantime, we wash the grits, add to the mixture in an even layer, leveling with a spoon. Top with half a liter of boiling water, lightly salt and cover with a lid.
Turn on the "Pilaf" mode for half an hour.

Barley pilaf with chicken in a slow cooker

pearl barley 340 gr;
fillet 500 gr;
onion and carrot 200 gr each;
oil 1 stack;
hot water 1 liter;
hot pepper ¼;
4-5 garlic cloves;
spices for pilaf table. a spoon;
tomato paste 3 table spoons.

Procedure:

First of all, cut the meat very finely.
We turn on the “Frying” mode in the multicooker for half an hour and pour in the oil.
We cut the onion into halves of the rings, and the carrot into strips. During this time (about a quarter of an hour), the slow cooker warms up enough and you can send the meat and onions to fry until the end of the timer.
We wash the grits, and fry the pilaf for 3-5 minutes in a dry frying pan.
Pour carrots into the bowl, pour in a little oil, cut and add pepper, all spices, mix well.
When the timer finishes cooking, select the “Pilaf” mode for half an hour, fill the contents with water, add cereal and finish cooking.

Cooking with mushrooms

chicken fillet 1 pc.;
soft prunes 200 gr;
rice 2 stack;
bow 2 pcs.;
carrots 2 pcs.;
salt ½ table spoon;
a set of spices for chicken 1 tbsp. l.;
drinking water 1 stack.

We begin to prepare the roast, after processing the fillet, cut into pieces with finely chopped prunes. Then we add the cereal, fill the container with the dish with prepared water and bring it to readiness in the “Pilaf” mode for 40 minutes.

The nuances of cooking in a slow cooker: Redmont, Polaris

Multicookers of different companies differ slightly in functionality. Both companies are among the most popular among users.

What is their difference?

According to the main parameters, both multicookers are absolutely the same - the volume of the bowl is 5 liters, the heating power is 860 watts. The difference is quite small: Redmont has a bread baking mode, an auto-heating off function. And Polaris is suitable for making yogurt. Cooking pilaf in different types of equipment is not fundamentally different, so you can purchase any of them.

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