In order not to waste time, turn on the multicooker. I have five automatic modes: rice, meat, vegetables, soup and stewing. I set the mode to "meat" and set the timer for 100 minutes. I pour sunflower oil into a bowl.
While the bowl of oil is heating 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.
I cut the carrot into strips. To do this, at the beginning I divide it into three parts, then each is cut into slices, and then into straws.
We look and sometimes stir the meat, it is necessary that it is well fried and a golden crust forms. There is no need to rush, if the meat has not yet been fried properly, then we continue. Moreover, we still have something to do.
We take the garlic, put it in a bowl / cup and pour boiling water over it so that it is completely covered with water. Leave it like this for 10 minutes. We wash the rice under cold water, and then pour it with cold water and salt a little, stirring with a spoon.
The meat was well fried
add onion to it and mix.
Garlic can already be removed from boiling water and remove excess husk from it.
When the onion is as well fried as the meat,
add carrots.
And we mix.
As soon as the carrots are fried (you don’t need to fry until golden brown), you need to add water two fingers higher than the frying itself and throw the seasoning cumin (a pinch or two, to taste) and barberry, and also salt. And let it cook a little (do not close the lid).
When the water has almost boiled away, time should come to an end. Now set the rice mode, set the timer for 20 minutes, and continue cooking. Throw in three cloves of garlic.
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 jet of water does not mix the fry with rice. The roast should stay on the bottom. This can be done with a tablespoon by directing a jet of water at it. Salt a little more, and you can also add a pinch of zira and barberry. In the process, it is necessary to collect rice from the edges to the center with a spoon, forming a semi-sphere.
Now let's wait until the water is almost boiled away, and about 6 minutes before the end, I close the lid. When the time is up, do not immediately open the lid, release the steam first by opening the special valve and wait for the steam to come out! Be careful!!!
Now open and mix, after taking out the garlic,
and let the pilaf breathe a little, about 5 minutes. Just during this time, excess oil, if any, will go down. Now let's put it on the table!
We spread it on a large plate / lyagan, garlic on top and you can delight your loved ones! Bon appetit!
Moreover, there is a wide variety of multicookers, so some modes may differ, as well as the cooking time. If you have a frying mode, then use it at the beginning. In the last stage, if you do not have a pressure cooker function, then more time may be needed, i.e. with the lid closed, it will be necessary to hold the pilaf for about 15 minutes, until the water boils completely!
Pilaf- the pride of several oriental cuisines. A number of countries dispute the right to be considered the birthplace of pilaf. In the East, pilaf is prepared mainly by men, connoisseurs of culinary subtleties. The main types of pilaf got their names from the places (cities) where they originated. So, Ferghana, Samarkand, Bukhara, Uzbek, Iranian pilafs are known. In the Middle Ages, pilaf was considered an honorary dish; it was served both at weddings and big holidays, as well as at funeral rites.
Traditionally, pilaf is cooked with lamb. But since we are not in the East, we can afford such liberties and prepare pilaf in a slow cooker with pork.
Ingredients:
- meat (I have 500 g of pork)
- 1 bulb
- 1 medium carrot
- vegetable oil
- salt and spices to taste
- bay leaf and garlic (optional)
- 2 multi-cups rice
- 4 multi-glasses of water
How to cook pilaf in a slow cooker:
Wash the meat and cut into small pieces, chop the onion finely, grate the carrots on a coarse grater.
Pilaf in a slow cooker can be cooked in two ways.
First way: Pour vegetable oil into the multicooker bowl. Put meat, onions and carrots in a bowl, mix. Close the lid, set the “baking” mode for 40 minutes (stir occasionally). Then add rice, pour in water, add salt and spices. Cook in the "pilaf" mode.
Second way: Fry on the "baking" first meat for 20 - 30 minutes. Then add onions and carrots to it, and cook everything together for another 15 - 20 minutes. Further on the recipe.
Today I cook pilaf in the second way.
After the signal, add washed, salt, spices and garlic. For spices, I have black pepper and a mixture of Provence herbs.
Pour water, mix.
In a few months, multicookers won universal love, and some time after their appearance they won the hearts of even those who do not recognize the use of innovations in technological progress in the kitchen. So pilaf fell into the category of dishes that are now easy to cook using this miracle of technology. Even if there is no “pilaf” mode in the multicooker, you can cook pilaf using other programs. And to make it tasty and crumbly, you should take into account the tips and useful tricks experienced chefs. 
How to replace the “pilaf” mode if there is no such cooking mode in a slow cooker
If there is no suitable program in the multicooker, then in what mode can pilaf be cooked so that it does not differ from the traditional recipe? The ideal option is the "Porridge" mode, it is in 99% of multicookers and is perfect for cooking pilaf. 
It is best to cook a recipe with chicken in this mode, but for the traditional cooking of lamb, it is better to choose "Stew", which is also provided in a large number of devices. If this mode is not available, you can replace the Baking program, but you will have to adapt to it.
Important! In the "Pilaf" mode, the standard cooking time is 60 minutes
But the type of cereal and meat chosen affects the duration of cooking: lamb is cooked longer than chicken, just like steamed rice is cooked longer than polished white rice (10-15 minutes longer). 
Much depends on the power of the device. If it is more than 1100 W, then the cooking time is reduced by a quarter. Due to the fact that the device works on the principle of maintaining pressure and temperature, there is no need to worry about burning food.
A special technology involves the use of a minimum amount of fat (oil or animal). This allows you to cook diet recipes, but the traditional Uzbek pilaf still needs a fat component.
How to cook pilaf in a slow cooker
When choosing cereals for cooking in a slow cooker in the “Pilaf” mode, there are no special recommendations. The best option- this is a devzira. However, many culinary specialists successfully use round Krasnodar rice, basmati, as well as a long-grain steamed product.
Advice! It is important to follow the technology of laying cereals, which also does not differ from the standard one.
Rice must be washed before being sent to the bowl until the water becomes clear. If the cereal is too sticky and starchy, then in the end the pilaf will turn into porridge.
If the slow cooker does not have a “pilaf” mode, you can cook a meat dish that is not as sensitive to temperatures as lamb. Tasty dish obtained from chicken, pork and mushrooms. In this case, you can use any mode: stewing, baking, rice.
Simple pork pilaf
To prepare a dish, you will need the “Frying” and “Stew”, or “Rice” mode. IN original recipe pork is used, but you can take chicken:
- 500 g of meat;
- 400 g of rice;
- 3 pcs. carrots;
- 2 onions;
- a head of garlic;
- 0.5 tsp cumin;
- pepper and salt.
Pilaf is cooked in broth, or plain water is used. Rice is washed, vegetables and meat are cleaned, cut into cubes. The slow cooker is turned on in the "Frying" mode and 2-3 tbsp. l. vegetable oil, fry the meat in it until a crust.
Add spices and onions along with carrots to the meat, fry for 5-7 minutes until the vegetables become soft. Now spread the rice and drown the garlic in it, do not mix the components anymore. The device is switched to the “Pilaf” or “Extinguishing” mode. 
Cooking time - 30-35 minutes. As soon as the technician gives a signal, count another 10 minutes, open the slow cooker and try. When the dish is ready, it is served. If the rice seems dry, simmer for another 10 minutes. 
Recipe with mushrooms
With the help of a slow cooker, you can cook a delicious vegetarian pilaf with mushrooms. Before implementing the recipe, mushrooms must be boiled in salt water with onions. You can use champignons, mushrooms, porcini mushrooms.
Components! Take 2 cups of rice, 300 g of boiled mushrooms (about 600 g of raw mushrooms), onions and carrots, 2 each. From spices, 0.5 tsp will be required. cumin, turmeric and 1 tbsp. l. barberry. Salt, pepper take to taste. You need 2.5 cups of water, as well as 50 ml of oil.
Boiled champignons are cut into thin slices, onions - into cubes, and carrots - into cubes. Placed in a heated bowl on top of the oil, fried in the "Baking" mode. Stir and stew for 5 minutes, adding spices. Spread well-washed rice on top. 
Pour food with water so that it is 1-2 fingers more. Put in the "Pilaf" mode, close the lid, the timer is 40-45 minutes. If there is no such mode, use "Quenching". The recipe goes well with fresh salad from greens and cucumbers.
Recipe with chicken
This recipe with "Stewing" and "Frying" modes was created specifically for Redmond and Polaris appliances. For cooking, take: 700 g of devzira or other rice, 1 kg chicken meat(preferably different parts of the carcass), 700 g of peeled carrots, 500 g of onions, 200 g of vegetable oil and a bouquet of spices. The spice set must include zira - at least 1 tsp. You can also add garlic, cumin, bay leaf, black pepper, barberry. 
Cooking process:
- The chicken is washed, dried, cut into portions.
- Onions are cut into half rings, and carrots are cut into cubes or sticks up to 0.5 cm thick.
- Oil is poured into the slow cooker and it is calcined well, at least 5 minutes until smoke.
- Spread meat in oil and fry over high heat with the lid open. The chicken should be golden brown.
- As soon as this happens, onion half rings are laid and fried until transparent, then carrots are sent to it.
- As soon as the vegetables become soft, but not quite ready yet, add all the seasonings and salt. Spices are added in the amount of 0.5 parts of the bulk.
- Further, as soon as the spices are mixed with vegetables, after about 2 minutes, add 100 ml of water and simmer under a closed lid for 5 minutes.
- Meanwhile, the rice is washed at least 5 times until the water runs clear. This is necessary to eliminate excess starch. Add rice to vegetables, level with a spatula and pour hot water 1.5 cm above the contents of the bowl.
- Set the "Extinguishing" mode for 1 hour, cover the lid and do not open it again. Only 15 minutes before the end of cooking, garlic cloves and the remaining spices are added to the rice.
- As soon as the device gives a signal, it is turned off, or wait another 10-15 minutes. After that, open the bowl, mix and serve pilaf to the table.
You can decorate it with fresh tomatoes and herbs, which are perfect for pilaf and refresh its taste.
What modes can be used for cooking pilaf
Now we should consider in detail the programs for pilaf, how they differ:
The "Porridge" mode should be used in extreme cases, since the pilaf in it turns out to be more sticky and less crumbly. 
Pilaf in a slow cooker classic recipe
For cooking classic recipe pilaf with lamb in a slow cooker you need to take: 600 g of meat, cut into pieces, 2 cups of steamed rice, 2 large carrots, 2 onions, 2 tsp. mixtures of zira, coriander, mustard and barberry, 2-3 tsp. salt. You will also need 4 cups of boiling water. The measure of glasses is given when using faceted dishes. 
Cooking processes:
- The basis for zirvak. In a bowl, the meat is fried in hot oil until the juice from the pieces has completely evaporated.
- Adding vegetables. Then add spices, salt, carrots, cut into cubes, as well as onions. Fry until half cooked 3-4 minutes.
- Rice bookmark. Rice washed to clear water is placed on top. The components are mixed and poured with boiling water. Set the mode "Rice", "Extinguishing" or "Baking". Total time - no more than 40 minutes.
After cooking, the dish should stand for another 10-15 minutes. According to the same recipe, you can cook pilaf in a slow cooker with chicken, just reduce the time by 10 minutes.
To make pilaf tasty, crumbly and the first time, remember a few little tricks:
- fill the bowl only 7/10 of the volume, that is, 0.7 liters of each liter;
- when laying food, fill the slow cooker by 60%, as there will still be water, and rice will increase during cooking;
- do not constantly open the lid when checking food. It is best, after frying and adding rice, not to open it at all until the timer indicates the end of cooking;
- root crops are cut into small pieces, otherwise they will not have time to fry before laying the cereal.
In a slow cooker, pilaf can be cooked with grated carrots, since little fat is used here, and the dish often turns out dry. In contrast to the traditional recipe, grated carrots here only enhance the taste.
Properly cooked pilaf in a slow cooker is not a fantasy.
And if a lover traditional recipes give a try to such a dish, he is unlikely to remain indifferent. And you can cook an Uzbek dish even without using the classic Pilaf recipe.
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