It is very difficult to please everyone in a large family, especially when it comes to culinary preferences. Today it is somewhat easier for women than for grandmothers and mothers. In the arsenal of a modern housewife, there are new household appliances, convenient dishes and many different units that make life easier.
One of these helpers is the multicooker, which shortens the cooking time and helps free up several hours of free time. Cook your family pilaf in a slow cooker, uncomplicated, but tasty dish will not leave anyone indifferent.
If you used to regale households with homemade pilaf before, and there are some concerns about the multicooker - in vain, if correct preparation it will turn out just as tasty.
This amazing oriental dish requires a lot of attention and strict adherence to the recipe.
Cooking pilaf in a slow cooker
In order not to get a mash of rice, meat and carrots instead of a delicious oriental dish, it is important to adhere to the recipe, the most delicious, unusual and interesting ones will be given below.
How to cook pilaf in a multicooker: cooking procedure
Cooking in a multicooker is no different from cooking in a cauldron, but it is much easier and saves time. Of course, you will not be able to avoid cutting carrots according to all the canons and observing the simplest rules for laying rice.
Do not trust articles and websites that post kilometer-long manuals for choosing rice. Any rice is suitable, the use of long-grain rice is a stereotype from which you can move away. It is just that the rice should not break, so that porridge does not turn out when stirring. When choosing, pay attention that there are no rice dust and broken grains in the pack.
The only thing is that parboiled rice grows in size and adds piquancy to the pilaf.
Traditionally in the East, long-grain rice is not used at all, using the most common, round-grain rice.
The opinions of the chefs vary, some use parboiled rice, and some use long grain so that the dish is crumbly.
Cutting vegetables for pilaf is a whole science, the basic rules of which we will tell you about:
- Chop the onion as you like.
- And with carrots, you need to adhere to the canons, only with straws (thin long sticks).
Some cooks cut the trunk of carrots, believing that it spoils the taste. You know, an experiment shows that this recipe changes the flavor of the dish, making it more savory.
We refuse the grater, neither on a large, nor on a small one - a grater is taboo! Grated carrots give off juice too quickly, become limp and contribute to the transformation of pilaf into the same rice porridge with meat and vegetables.
Now about spices, it's a matter of taste, but there are seasonings without which the dish ceases to be pilaf:
cumin seeds, that is, black cumin,
dried barberry,
saffron (can be replaced with an inexpensive analogue, turmeric),
ground pepper,
Add dried or fresh tomatoes, hot peppers to taste. Note, pepper can not be cut or chopped, add a whole pod. If you like fire-breathing dishes or want to feel like a dragon, then you can chop it.
No greens in the cooking process, they are added to the finished dish, before serving, and even then, not always.
Fans of spicy cuisine add nutmeg and coriander, delicious, but not for everybody. If you have never used spices actively, then you should not start so abruptly.
We cook Zirvak in boiling oil, but the order of laying out the ingredients is different, but there is one rule that cannot be neglected.
Each portion is added only when the oil is boiling and clear again.
You have laid out the chopped onions, you are waiting, the oil should turn light and now you can add the chopped carrots. We wait for boiling and transparency again, add meat and so on, the scheme does not change.
The meat is fried if it turns gray and the butter is light. If the order of products is different, then we adhere to the same rule, do not lay out all the products at once.
When everything except the rice is ready, move on.
Align the "substrate" of meat and vegetables and cover with an even layer on top with pure rice. Add boiling water along the edge of the dish, this must be done slowly, otherwise the water will mix the ingredients and ruin the dish. Now we put garlic and pepper in the center, cover with a lid and wait, putting the multicooker in the desired mode.
These were general rules that must be adhered to impeccably, but here are a few recipes.
So, to cook delicious and crumbly pilaf, we need:
parboiled long grain rice - 500 g,
meat - 500 g,
carrots - 300 g,
water - 1 l.,
large onion head - 1 pc.,
garlic - 1 head,
seasoning for pilaf,
salt pepper.
Cooking method:
Cut the meat into small pieces.
Cut the carrots into large strips.
Chop the onion finely.
We turn on the multicooker to the "browning" mode. Pour in oil to hide the bottom.
When the multicooker is warmed up, pour out the meat and fry until golden brown.
We send carrots to meat.
Add onions and fry for 5 minutes.
Add 1 liter of hot water. You need to take twice as much water as rice. Pour half a bag of pilaf seasoning. Pour in 2 teaspoons of salt and pepper to taste. Mix everything thoroughly, taste it. If all is well, proceed to the next step.
We wash the rice several times until the water becomes clear.
Pour in the rice and distribute it evenly.
Insert the garlic cloves into the rice and close the multicooker.
We turn on the multicooker to the "meat" or "pilaf" mode, if there is one.
Time passed and our pilaf is ready. Mix it thoroughly from bottom to top.
All our delicious crumbly pilaf is ready. It turned out beautifully, tasty, and most importantly, quickly - due to the multicooker. We hope this recipe with photos and videos was useful to you.
Bon Appetit!
Correct pilaf in a slow cooker - video recipe
Pilaf with chicken in a slow cooker
We need:
Breast without bones or skin.
A pound of rice.
Large onion.
3 medium carrots.
The head of garlic is medium in size.
100 ml of sunflower oil.
A liter of hot water.
Spices and salt.
Small tomato.
In the multicooker, select the desired mode and fill the bowl with oil. You need to wait a bit for it to warm up and, according to the rules described above, add and cook vegetables and meat in a bowl in turn. Average cooking time for meat is 4-6 minutes.
Put the finished ingredients in an even layer and add rice, which must be washed several times beforehand. Now you should carefully add the water so as not to mix the ingredients ahead of time. You should get a perfectly flat rice surface, in the center of which you need to place peeled garlic.
Now you need to choose the correct mode, if there is no “pilaf” mode in the multicooker, then you can choose “buckwheat or cereal”.
That's all! You have half an hour to go about your business or relax, and when you hear a beep that notifies that the dish is ready, turn off the multicooker.
Attention, do not open immediately, the dish is infused for about half an hour.
Step-by-step video recipe for pilaf with chicken
Plov recipe in a slow cooker with chicken giblets
It's unusual, tasty, and quite budget-friendly. If you want fragrant pilaf in a slow cooker, but there is no money for good meat, you can replace it with hearts, this will not harm the family budget, and you can please your family with a delicious dinner.
We need:
-
Spices and salt to taste.
Chicken giblets, you can take hearts, 700g.
2 large onions.
2 large carrots.
500 g of rice.
150g butter (can be replaced with vegetable oil).
Let's deal with the giblets, you need to rinse them well, clean them and let them in half. Cut the carrots into strips, and cut the onions into cubes or half rings, there are no clear restrictions here.
The oil needs to be heated in the frying mode and cook the zirvak, fry all the vegetables in turn, as soon as the oil becomes transparent again, add the following ingredient.
When the meat and vegetables are ready, add spices and salt and mix well. Be sure to level it.
We wash the rice 5-8 times so that the water is clear. And we spread it in an even layer, carefully, pour water along the wall. Here you need to be careful, if you pour it quickly and carelessly, you risk getting rice porridge with meat and carrots.
Put peeled garlic in the center. If you do not like garlic, then instead of a whole head, put 2-3 cloves, for aroma and piquancy.
Now you need to select the "pilaf, stew, porridge, buckwheat" mode, depending on the brand of your multicooker, and close the lid. The dish should be cooked within 1 hour, taking into account that for about 20 minutes it needs to be allowed to stand, brew.
Pilaf in a slow cooker with beef, lamb or pork
Many people prefer the more traditional meat for pilaf, lamb, pork or beef. This is logical, in the east they rarely eat chickens. To prepare such a dish, we need:
-
Hot pepper, 1 pc.
Spices to taste.
200 ml of oil.
A pound of beef, pork or lamb.
A pound of rice.
A pound of onions.
A pound of carrots.
Cut the meat into small cubes, chop the carrots into strips, and the onion into large cubes. Rinse the rice several times to make the water clear.
We turn on the necessary and suitable mode, one by one according to the rules, lay out the vegetables and meat, add spices and mix.
When all the ingredients are ready, you need to level them and put pure rice on top, pour boiling water over and turn on the desired mode. Let the finished dish brew and serve with herbs.
Bon Appetit.
Video recipe for pilaf with pork
Pilaf belongs to oriental cuisine. The word itself came to us from the Turkic-Tatar languages, where it is pronounced as "pilav". Historians associate the origin of pilaf with Persia and India, from where it spread throughout Asia.
In oriental cuisine, this dish takes pride of place. This is a traditional treat that can be served on the table both on weekdays and on holidays. Its main ingredient is rice, to which pieces of fruit or meat are added.
Each country has its own recipes for pilaf, but all options are very tasty and beckon with a spicy aroma. Pilaf is usually served in a large dish, which takes place in the center of the table. The food is laid out in a slide and decorated with a large head of garlic. It is customary to eat the dish with a lean cake or with your hands. By eliminating meat products and adding vegetables to rice, you can try a vegetarian version of this oriental dish. Rice goes well with chanterelles, mushrooms, tomatoes, aromatic porcini mushrooms, carrots and onions. A little saffron will give the rice a delicious yellow color.
In the countries of the East, pilaf is cooked in a large cauldron with thick walls and a bottom over an open fire. Traditionally, it is prepared in several stages: first of all, meat and vegetables are fried (this process is usually called "zirvak"), then the process of laying rice goes through. And in order for the dish to turn out delicious, it is necessary not only to know about the methods of its preparation, but also to carefully approach this process and choose the right ingredients for its preparation.
Of course, an open fire and a large cauldron are unlikely to be found in an ordinary apartment or house. But a multicooker would be an excellent alternative.
Many housewives are trying to unravel the secrets of cooking pilaf. They try different recipes, but not everyone succeeds in creating a true culinary masterpiece. And below you will learn about some of the secrets that will help you make the perfect pilaf in a multicooker.
It should be said right away that the preparation and cooking of pilaf is a special ritual for many. The main thing is to adhere to a positive attitude in this matter, and the multicooker will come to your aid. Despite the fact that it was invented relatively recently, it almost immediately managed to win a worthy place among kitchen appliances. All this thanks to the saving of effort and time for cooking and the convenience of its use.
Attention! If you want to know more recipes for the multicooker, then all of them are presented on the main page:. Also note that all our recipes are structured according to the relevant thematic headings. This will greatly facilitate your search.
Cooking pilaf in a slow cooker: recipes with photos from the site
The most traditional recipe for lamb pilaf is considered. But that doesn't mean you can't experiment with ingredients. You can cook a variety of options: pilaf with pork, chicken, beef, mushrooms, turkey, duck, seafood, etc. In addition, you may not focus on meat at all, making it exotic: pilaf with vegetables, raisins, fruit pilaf, sweet pilaf. But the classic, or as it is also called, the correct pilaf is Uzbek pilaf cooked in a slow cooker.
Please note that the recipes for pilaf in a slow cooker with chicken are somewhat different from the recipe for pork pilaf. Also, beef and lamb pilaf has its own nuances of cooking. Basically, all the differences are directly related to the cooking time, the composition of the spices and the method of cutting the meat.
The preparation process for this dish involves a careful approach to the choice of rice. To do this, you can use far from all rice, but give preference to long-grain varieties that have a grain size of 6 mm: steamed, basmati, devzira, lazar, chungara. Some cooks can do without rice altogether.
It should also be noted that pilaf is an interesting dish that can be prepared in a dietary version - without meat and with a minimum of fat. Diet pilaf has its own recipe, is prepared using a unique technology, but its taste still remains the same mouth-watering and aromatic.
How to cook pilaf in a multicooker? Recipes with photos and step-by-step descriptions
After studying the recipes above, you will know how you can cook delicious pilaf in this wonderful saucepan. You can adjust our recipes based on your tastes and share in the comments what you have done. Do not be afraid to improvise, because create own recipes- it's so easy!
We will tell you how to cook pilaf in a multicooker, and it will become your signature dish and will conquer your family and friends with its taste and aroma. A family dinner with this wonderful dish will become a real holiday that will bring a lot of positive emotions.
Regardless of whether your multicooker has a "Pilaf" mode, cooking will be successful. The special mode can be successfully replaced with a suitable program without affecting the dish in the least.
The correct pilaf is crumbly rice, appetizing ruddy meat, fried vegetables that have not lost their shape and aromatic spices.
- The main secret of delicious pilaf is not in the composition of the products, but in the technology of its preparation and strict adherence to step-by-step operations.
- The ratio of rice, meat, carrots, onions should be 1: 1.
- Carrots should not be grated; they should be cut into strips or large cubes.
- Do not open the lid of the multicooker prematurely and do not stir the rice while cooking.
- If you let the rice steep for about 30 minutes, it will taste even better.
Take a close look at our recipes for pilaf in a slow cooker and surprise your family and friends with your culinary abilities.
In order not to waste time, turn on the multicooker. I have five automatic modes: rice, meat, vegetables, soup and braising. I set the mode to "meat" and set the timer for 100 minutes. I pour sunflower oil into the bowl.
While the bowl of butter is warming up, I rinse the meat under cold water and then cut into small pieces.
Then I peel the onion and cut it into half rings.
Cut the carrots into strips. To do this, at the beginning I divide it into three parts, then each is cut into plates, and then into strips.
We look and sometimes stir the meat, it is necessary that it is thoroughly fried and a golden crust forms. There is no need to rush, if the meat has not yet been properly fried, then we continue. Moreover, we still have something to do.
We take the garlic, put it in a mower / cup and fill it with boiling water so that it is completely covered with water. We leave it like this for 10 minutes, rinse the rice under cold water, and then fill it with cold water and salt a little, stirring with a spoon.
The meat is well roasted
add the onion to it and mix.
You can already get the garlic out of the boiling water and remove the excess husk from it.
When onions are fried as well as meat,
add carrots.
And mix.
As soon as the carrots are fried (you do not need to fry until golden crust), you need to add water two fingers higher than the frying itself and throw in the cumin seasoning (a pinch or two, to taste) and barberry, as well as salt. And let it cook a little (do not close the lid).
When the water has practically boiled away, time should come to an end. Now we set the rice mode, set the timer for 20 minutes, and continue cooking. We spread three heads of garlic on a fry.
Put rice on top, after draining the water.
All this is again filled with water, preferably boiling water. Just do it carefully so that the stream of water does not mix the frying with the rice. The roast should remain on the bottom. This can be done using a tablespoon by directing a stream of water at it. Salt a little more, and you can also add a pinch of cumin and barberry. In the process, it is necessary to collect the rice from the edges to the center with a spoon, forming a semi-sphere.
Now we will wait until the water has practically boiled away, and about 6 minutes before the end, I will close the lid. When the time is up, do not immediately open the lid, first release the steam by opening the special valve and wait for the steam to come out! Be careful!!!
Now we open and mix, after taking out the garlic,
and we don't let the pilaf breathe a lot, about 5 minutes. As if during this time, excess oil, if any, will go down. Now we serve!
We spread it on a large plate / lagan, garlic on top and you can delight your loved ones! Bon Appetit!
Moreover, there is a wide variety of multicooker, so some modes may differ, as well as the cooking time. If you have a frying mode, use it first. In the last step, if you do not have the function of a pressure cooker, then it may take more time, i.e. with the lid closed, it will be necessary to hold the pilaf for about 15 minutes, until the water boils down completely!
One of the most popular oriental dishes - pilaf - has been visiting our dining tables for a long time and has earned a lot of fans. Its preparation has many nuances and peculiarities, depending on the recipes adopted in various national cuisines: Caucasian, Tatar, Uzbek, etc. Traditionally, pilaf is cooked on fire in a massive (cast-iron) cauldron (cauldron). The use of modern household appliances creates their own versions of this dish, convenient and quick to prepare. It's about how to make Uzbek pilaf in a slow cooker. 
This multifunctional kitchen appliance allows you to quickly change cooking technologies, go from roasting to stewing, for example. And this is exactly what is needed for pilaf. In a slow cooker, it will turn out to be crumbly and rich. By the way, the multicooker is a "descendant" of the rice cooker, which was invented in Japan in the 60s of the last century; pilaf should be obtained with its help the best. Some devices even have a special "pilaf - stew" mode. If it is absent, use the "stew" and "fry" buttons. 
Ingredients
Food recipes differ primarily in the type of meat product used: lamb, pork, beef, chicken. The recipe for real pilaf, cooked in a slow cooker, should include lamb.
In traditional Uzbek cuisine, pilaf is cooked with a lamb.
However, fresh lamb is not always present on the shelves, or is too expensive for the average consumer. Therefore, you can cook with any meat, using mainly sirloin parts. But lamb has a significant advantage: it is the lowest cholesterol meat. 
To cook delicious and fragrant Uzbek pilaf in a slow cooker, you need to prepare the following components:
- Lean lamb pulp (beef, pork) - 500-600 g; in this case, the presence of bones for the broth is still necessary. Try not to use frozen food, the meat of the finished dish will not be juicy enough.
- Rice groats in the amount of 2 glasses. Rice is recommended long-grain, necessarily large, otherwise it will boil down into porridge in a multicooker. You should not save on its quality, buy selected, pure white cereals of hard varieties, less starchy. Parboiled, yellowish rice will do.
- Vegetable oil: sunflower, sesame - a quarter cup.
- Carrots - 1 or 2 pieces, depending on the size.
- One large onion; a head of fresh garlic (not Chinese). The degree of maturity of vegetables matters, early carrots, for example, will not give the dish the necessary taste. Garlic and onions should be fresh and juicy.
- Salt and classic spices of Uzbek cuisine: zira (aka cumin) - 1 tsp, dried barberry - 1 tbsp. spoon. It is from cumin that the spicy flavor characteristic of Uzbek pilaf depends. At worst, you can use a ready-made mixture of seasonings "for pilaf".
Food preparation
Careful preparation of the ingredients is very important: if this condition is met, you will get a real Uzbek pilaf in a slow cooker:
The process of cooking Uzbek pilaf in a slow cooker
In order for the Uzbek pilaf in a slow cooker to be correct, it is necessary to strictly observe the order of laying the prepared products and maintain the time regime.
The preparation of the base - zirvak, a thick meat sauce, is the most crucial stage.
The smoothed surface of rice is poured, without stirring with zirvak, hot water, so that it covers the rice by 1.5 - 2 cm. Press the head of garlic into the surface of the rice, you can add bay leaves for the "bouquet".
The second option: combine rice with meat, vegetables and spices, and continue to fry, stirring occasionally, for 2-3 minutes, until it changes color and the rice becomes transparent. Place a whole garlic in the center of the bowl, optionally a bay leaf. Only after that, boiling water is poured, and then they no longer interfere with cooking until the end of cooking.
This favorite food of many can be prepared in the same way with beef or pork. Look at the photo for our recipe for Uzbek pilaf in a slow cooker.
Some recipes for Uzbek pilaf in a slow cooker recommend soaking rice for half an hour in salt water. It is believed that the water will take away some of the starch and the grains will not stick together. It is worth trying, but won't this lead to excessive softening of the cereal and turning it into porridge? This advice is suitable if you want to shorten the cooking time: simmer pilaf not 40 minutes, but only 30.
Experts advise using a rare variety of rice "Devzira", ideal for cooking, but also the most expensive. The red groats become golden after washing. You can buy in the market from Uzbek sellers or in an online store.
Uzbek pilaf, cooked in a slow cooker, is "tinted" by adding spices: saffron or turmeric. The dish will be not only tasty, but also beautiful. Saffron has an exquisite bitter taste and reddish brown color, but it is often counterfeited due to the high cost of this spice. Turmeric is more readily available, it will give the pilaf a golden color and enhance the specific "oriental" taste and aroma. It will take quite a bit of it - one teaspoon, you need to add it before laying the rice.
Ready pilaf is washed down with warm black or green tea with lemon.
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