Real pilaf in a slow cooker. Multicookers vs. cauldron: the battle for the perfect pilaf. Pilaf in a slow cooker classic recipe

Pilaf, real, Uzbek, is made from lamb - this is the requirement of the culinary tradition. Pampered Europeans, immersed in the science of healthy eating, often prefer chicken pilaf (as the most dietary meat). So the pork pilaf goes to everyone else.

But seriously, in order to make a delicious pork pilaf in a slow cooker, stock up on a lean piece of meat, then you will get a delicate, very mild taste.

Total time: 1 hour 45 minutes
Cooking time: 1 hour 30 min. Yield: 6 servings.
The dish was prepared in the Brand 502 multicooker.

Ingredients

polished long-grain rice 2 tbsp.
boneless pork 500g
carrot 200g
onion 200g
refined sunflower oil 8 tbsp.
water 2 tbsp.
seasoning for pilaf * 1-1.5 tbsp. l.
salt 1.5 tsp
garlic 1 head

Cooking

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The composition of seasoning for pilaf includes: paprika, carrots, garlic, turmeric, chili, barberry, parsley, onion.

Cut the pork into large pieces. If you use frozen meat, you can cut it without waiting until it is completely thawed, but be sure to fry it thawed.

Wash the carrots, peel and cut into large strips. To do this, you must first cut it into long plates along, and then, putting them together, chop them across with a knife.

Peel the onion and cut first into half rings, and then into 3-4 more pieces or cubes.

Pour into multicooker bowl vegetable oil, so that the bottom is closed (8-10 tablespoons), set the “frying” mode and, as soon as the oil heats up, put the pieces of pork, then close the multicooker with a lid.

After 5 minutes, the meat releases moisture, at this time you need to salt it and add seasoning for pilaf. Stir and close the lid.

Don't forget to stir the meat from time to time (I gaped a little and some pieces were fried hard, so be careful!), fry the pork in spices for 15 minutes, then add the chopped onion and mix.

Leave the onion with meat to fry in the same mode with the lid closed for 5 minutes, stirring occasionally.

Then add carrots, mix and fry together with meat and onions for no more than 5 minutes. At this time, rinse the rice in cold water.

Once again, mix the pork with onions and carrots, turn off the slow cooker and pour the washed rice on top, level it with a spatula or spoon.

Pour in 2 cups of water (when using the "pilaf" mode, the ratio of rice and water should always be 1: 1). To prevent the jet from blurring the rice and exposing the layer of meat, pour water in a thin stream over a spoon. Add salt, but remember that you already salted the meat when frying.

If you use young garlic for cooking, you do not need to completely peel it, just divide it into cloves and rinse well under running water. Stick the garlic cloves into the rice in a circle, close the multicooker lid and set the “pilaf” mode.

The duration of cooking pork pilaf in a slow cooker varies depending on the volume of ingredients, but on average it is 1 hour. As soon as the end of work signal sounds, you can taste delicious pilaf with crumbly rice and soft, fragrant pieces of meat.

It is very difficult to please everyone in a large family, especially when it comes to culinary preferences. Today, women are somewhat easier than grandmothers and mothers. In the arsenal of a modern hostess there are new household appliances, convenient dishes and many different units that make life easier.

One of these assistants is a slow cooker, which reduces cooking time and helps free up several hours of free time. Cook your family pilaf in a slow cooker, simple, but tasty dish will not leave anyone indifferent.

If earlier you regaled household members with homemade pilaf, and there are some concerns about the multicooker - in vain, with proper cooking it will taste just as delicious.

This amazing oriental dish requires a lot of attention and precise 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 stick to the recipe, the most delicious, unusual and interesting ones will be given below.

How to cook pilaf in a slow cooker: cooking procedure

Cooking in a slow cooker is no different from cooking in a cauldron, but it is much easier and saves time. Of course, it will not be possible to avoid cutting carrots according to all the canons and observing the simplest rules for laying rice.

Do not trust articles and sites that post kilometer-long manuals for choosing rice. Rice is suitable for anyone, the use of long-grain rice is a stereotype that you can move away from. It’s just that rice should not break so that porridge does not turn out when mixed. When choosing, pay attention that there is no rice dust and broken grains in the pack.

The only thing is that steamed rice increases in size and adds spice to the pilaf.

Traditionally in the East, they do not use long grain rice at all, using the most common, round grain.

The opinions of cooks vary, some use steamed rice, and some 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:

Cut the onion as you like.
And with carrots, you need to adhere to the canons, only straws (thin long sticks).

Some chefs cut out the stem of the carrot, believing that it spoils the taste. You know, the experiment shows that this recipe changes the taste of the dish making it more savory.

We refuse a grater, neither on a large one, nor on a small one - on any - a grater is a 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 the spices, it's a matter of taste, but there are seasonings without which the dish ceases to be pilaf:

zira seeds, that is, black cumin,

dried barberry,

saffron (can be replaced with an inexpensive analogue, turmeric),

ground pepper,

To taste, add dried or fresh tomatoes, hot peppers. 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 during the cooking process, it is added to the finished dish, before serving, and then, not always.

Fans of spicy cuisine add nutmeg and coriander, tasty, but not for everyone. If you have never actively used spices, 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 boils again and is clear.

You have laid out the chopped onion, wait, the oil should become light and now you can add chopped carrots. Again we wait for boiling and transparency, add meat and so on, the scheme does not change.

The meat was fried if it turned gray, and the oil was light. If the order of the products is different, then we adhere to the same rule, do not lay out all the products at once.

When everything except rice is ready, we move on.

Align the “substrate” of meat and vegetables and cover with clean rice on top in an even layer. Add boiling water along the edge of the dish, do this 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, setting the slow cooker to the desired mode.

These were general rules that must be impeccably adhered to, but here are a few recipes.

So, to cook delicious and crumbly pilaf, we need:

steamed 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 carrot into large strips.

Finely chop the onion.

We turn on the multicooker on the “frying” mode. Pour in oil to cover the bottom.

When the slow cooker has warmed up - pour the meat and fry until golden brown.

We send carrots to meat.

Add onion and fry for 5 minutes.

Add 1 liter of hot water. Water should be taken twice as much as rice. Pour half a bag of seasoning for pilaf. Sprinkle 2 teaspoons of salt and pepper to taste. Mix everything thoroughly, taste it. If all is well, proceed to the next step.

Wash the rice several times until the water runs clear.

Pour in the rice and spread it out evenly.

We insert garlic cloves into the rice and close the slow cooker.

We turn on the multicooker to the “meat” or “pilaf” mode, if any.

Time has passed and our pilaf is ready. Mix 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 that this recipe with photos and videos was useful to you.

Bon appetit!

The right pilaf in a slow cooker - video recipe

Pilaf with chicken in a slow cooker

We will need:

Breast without bones and skin.

Half a kilo of rice.

Big bulb.

3 medium carrots.

Medium sized head of garlic.

100 ml sunflower oil.

Liter of hot water.

Spices and salt.

Small tomato.

In the slow cooker, 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 vegetables and meat in turn and cook in the bowl. The average cooking time for meat is 4-6 minutes.

Put the prepared ingredients in an even layer and add the rice, which must first be washed several times. Now you should carefully add 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 select the correct mode, if there is no “pilaf” mode in the slow cooker, then you can choose “buckwheat or cereals”.

That's all! You have half an hour to go about your business or relax, and when you hear a beep that notifies you 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 chicken pilaf

Recipe for pilaf in a slow cooker with chicken giblets

It is unusual, tasty and quite budget. 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:

Chicken giblets, you can take hearts, 700g.

2 large bows.

2 large carrots

500 g of rice.

150g butter (can be replaced with vegetable oil).

Spices and salt to taste.

Let's deal with the giblets, we need to rinse them well, clean them and let them cut in half. Cut the carrot into strips, and the onion into cubes or half rings, there are no clear restrictions.

Heat the oil in the frying mode and cook zirvak, fry all the vegetables in turn, as soon as the oil becomes transparent again, add the next ingredient.

When the meat and vegetables are ready, add spices and salt and mix well. Be sure to level.

We wash the rice 5-8 times so that the water is clear. And spread it in an even layer, carefully, pour water along the wall. Here you need to be careful, if you pour quickly and carelessly, you risk getting rice porridge with meat and carrots.

Put the peeled garlic in the center. If you do not like garlic, then instead of a whole head, put 2-3 cloves, for flavor 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 the fact that it needs to be allowed to stand for about 20 minutes, to brew.

Pilaf in a slow cooker with beef, lamb or pork

Many prefer the more traditional pilaf meat, lamb, pork, or beef. This is logical, in the east they rarely eat chickens. To prepare such a dish, we need:

Half a kilo of beef, pork or lamb.

Half a kilo of rice.

Half a kilo of onions.

Half a kilo of carrots.

Hot pepper, 1 pc.

Spices to taste.

200 ml of oil.

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 desired and suitable mode, alternately according to the rules, lay out vegetables and meat, add spices and mix.

When all the ingredients are ready, you need to level them and put clean rice on top, pour boiling water and turn on the desired mode. Let the finished dish brew and serve with herbs.

Bon appetit.

Video recipe for pork pilaf

Pilaf belongs to the dishes of 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 on the table as in weekdays, as well as on holidays. Its main ingredient is rice, to which pieces of fruit or meat are added.

Each country has its own pilaf recipes, 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 the help of a lean cake or with your hands. By excluding meat products and adding vegetables to rice, you can try a vegetarian version of this oriental dish. Rice goes well with chanterelles, champignons, tomatoes, fragrant porcini mushrooms, carrots and onions. A little saffron will give the rice an appetizing 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 commonly called “zirvak”), then rice is laid. And in order for the dish to turn out delicious, you need 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.

Undoubtedly, open fire and a large cauldron is unlikely to be found in an ordinary apartment or house. But a multicooker will be a great alternative.

Many housewives are trying to unravel the secrets of cooking pilaf. They try various recipes, but not everyone manages to create a true culinary masterpiece. And below you will learn about some secrets that will help you make the perfect pilaf in a slow cooker.

It should be said right away that the preparation and preparation of pilaf for many is a special ritual. The main thing is to stick to a positive attitude in this matter, and the slow cooker will come to your aid. Despite the fact that it was invented relatively recently, it almost immediately managed to win its rightful 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 wish to know more recipes for a multicooker, then all of them are presented on the main page:. Also pay attention to the fact that all our recipes are structured according to the relevant thematic headings. This will make your search much easier.

Cooking pilaf in a slow cooker: recipes with photos from the site

The most traditional recipe is lamb pilaf. 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 can 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, correct pilaf- This is Uzbek pilaf cooked in a slow cooker.

Please note that recipes for pilaf in a slow cooker with chicken are somewhat different from the recipe for pork pilaf. Also, pilaf from beef and lamb has its own nuances of cooking. Basically, all the differences are directly related to the cooking time, the composition of the spices and the way the meat is cut.

The process of preparing 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 at all.

It should also be noted that pilaf is interesting dish, which can also be prepared in a dietary version - without meat and with a minimum of fat. Dietary pilaf has its own recipe, is prepared according to a unique technology, but its taste still remains the same appetizing and fragrant.

How to cook pilaf in a slow cooker? 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 got. Do not be afraid to improvise, because creating own recipes- it's so easy!

We will tell you how to cook pilaf in a slow cooker, 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 be a real holiday, bringing a lot of positive emotions.

Regardless of whether your multicooker has the “Pilaf” mode, cooking will be successful. The special mode can be successfully replaced with a suitable program without any damage to the dish.

The correct swim is crumbly rice, mouth-watering ruddy meat, fried vegetables that have not lost their shape and fragrant spices.

The main secret of delicious pilaf lies 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 rubbed, they should be cut into strips or large sticks.
Do not open the multicooker lid prematurely and do not stir the rice during cooking.
If you let the rice steep for about 30 minutes, it will come out even tastier.

Carefully read our pilaf recipes in a slow cooker and surprise your family and friends with your culinary skills.

Initially, pilaf was prepared only in eastern countries. Then the cooking technology spread all over the world and was firmly rooted in the kitchen book of many families. Pilaf has taken root perfectly in Russia, today there are many variations of it. The dish can be prepared with pork, chicken, beef, as well as fish or mushrooms.

Beef pilaf

onion - 0.3 kg.
rice (preferably steamed) - 0.5 kg.
carrots - 0.5 kg.
seasoning for pilaf - the amount to taste
oil - 80-100 ml.
garlic - 7-9 teeth
sugar - 15 gr.
hot pepper (optional) - half a pod
veal / beef (optional) - 0.6-0.7 kg.

First, rinse the beef meat, chop it into small pieces about 2 by 2 cm in size. Chop the onions into half rings or small cubes. Wash the carrots and chop into bars.
Pour the oil into the multicooker bowl, heat it up, send the meat inside. Set the function of roasting or baking, stew the meat until translucent.
Add chopped onion, fry until light brown. Send carrots inside and granulated sugar with it, it will make the carrots bright orange.
When the vegetables with beef are fried, salt them, you can add seasoning for pilaf or other favorite spices (cumin, paprika, etc.). Stir again, smooth out.
Now wash the rice 3 or 4 times. Place it on top of the rest of the ingredients in the multi bowl, but don't stir. Peel the garlic cloves and stick evenly over the entire surface of the contents.
Do the same with the washed pepper pod (optional). Now add filtered water at room temperature. The liquid should cover the rice by 1 cm.
Close the multicooker, set the new mode "Pilaf" or "Porridge". When the instrument beeps as finished, do not open the lid. Let the pilaf stand for a third of an hour.
After the specified time, remove the garlic cloves and pepper, serve. Put the main dish in the center of the plate, and on the sides add it with fresh or stewed vegetables. Sprinkle with herbs, taste.

Pilaf with pork

steamed rice - 0.45 kg.
pork ribs or tenderloin - 0.45-0.5 kg.
carrots - 150-180 gr.
onion - 2 pcs.
sugar - 15 gr.
oil - 80 ml.
garlic - 8 teeth
prunes - 1 zhmenya
chili pepper - 1 pod
barberry and zira - to taste

Take rice first. It must be rinsed with water several times to remove plaque. Then soak the grains in hot water for about 2 hours. At this time, wash and chop the meat (ribs), chop the carrots and onions.
Pour the oil into the multibowl, heat it on the "Baking" or "Frying" program. Send the tenderloin or chopped ribs to the hot oil. Add sugar and stir for 1 minute.
Continue frying the meat until it is golden and crispy. Add onion, cook until translucent. Send carrots chopped into bars here.
When the fried pork is ready, salt them and add spices. Stir. Add rice soaked in water, smooth everything with a spatula. Insert prunes, peppers and peeled garlic cloves into the surface so that they are practically not visible.
Pour in filtered water at room temperature. Do this along the edge of the multibowl or along the spoon, otherwise the grains will mix with the meat and vegetables. The liquid should cover the rice by 1.5-2 cm.
Cover the device and set the function "Pilaf" or "Grup". When the timer rings, do not rush to open the lid. Let the pilaf brew for about 1 hour on the heating mode, then remove the garlic and pepper from it.

Pilaf with chicken

garlic head - 1 pc.
long rice - 440 gr.
chicken fillet - 600 gr.
onion - 100 gr.
carrot - 2 pcs.
oil - 90 ml.
spices - to taste

Heat the vegetable oil on the “Baking” function, then fry the onions and carrots in it. Add diced chicken fillet, bring to readiness with vegetables.
Pour in spices, mix the contents. Optionally add skinless tomato or tomato paste. Continue frying with the lid open for 6 minutes.
During this time, rinse the rice and put it on top of the entire contents of the multibowl. In the center, insert the peeled head of garlic, fill with water by 1.5 cm.
Turn on the program "Rice" or "Pilaf" lasting 60 minutes. When the multicooker beeps to finish, switch it to "Keep warm". Wait half an hour, taste.

Vegetable pilaf

onion - 2 pcs.
steamed or long rice - 450 gr.
carrots - 2 pcs.
garlic - 8 teeth
zucchini - 0.1 kg.
sweet pepper - 100 gr.
large tomato - 0.1 kg.
parsley, dill - to taste
vegetable oil - 75 ml.
green beans - 1 press

Remove the husk from the onion, chop the vegetable into strips. Cut the tomato into cubes, peel bell pepper and cut randomly. Chop the carrots into bars, do the same with the zucchini.
The vegetables are ready, now peel the garlic and cut it into thin slices. Rinse the rice in several waters, then soak in boiling water for half an hour. Simmer onions and carrots in a multi bowl until golden brown.
Add all other vegetables, including garlic. Continue frying on the appropriate setting for about 5 minutes. Add green beans, level the surface.
Salt, lay out the washed and soaked rice. Set the function "Pilaf" or "Rice", cook for 60 minutes. When the alarm rings, turn on the "Heating" for 20 minutes. Serve with greens.

Pilaf with fish

fish fillet - 500 gr.
carrots - 1 pc.
onion - 2 pcs.
laurel - 3 pcs.
tomato paste - 30 gr. (optional)
spices - optional
rice - 400 gr.
water - 600 ml.
oil - 110 ml.

Place the fish pieces on the bottom of the multibowl so that there are small gaps between the fillets. Pour in vegetable oil. Peel and wash onions and carrots. Finely chop the vegetables and place them in the very gaps between the fish. Set the mode "Frying", wait 10 minutes.
After the specified time, mix the chopped vegetables, turn the fish over. Stir in tomato paste. Continue cooking on the set mode for about 5-7 minutes. You can do it in another way: prepare the frying in a separate pan, add pasta at the end of the manipulation.
A few minutes after frying, turn the fish fillet over and sprinkle with spices and salt. Next, you need to add rice and pour in the water indicated in the recipe. Cook the dish in the "Extinguishing" mode for 40-50 minutes. After finishing the operation, check Fig.
If, in your opinion, the pilaf is not quite ready, continue cooking. Add water if needed to keep the rice from drying out. To do this, it is recommended to pour 120 ml. Simmer the dish for 10-15 minutes. Serve pilaf without stirring. In doing so, you must cover all layers.

Pilaf with chicken hearts

carrots - 3 pcs.
onion - 2 pcs.
chicken hearts - 950 gr.
rice - 350 gr.
butter - 95 gr.
water - 650 ml.
salt - to taste
garlic - 1 head
spices - to taste

To make a really tasty pilaf, you need to properly prepare the offal. Rinse the hearts thoroughly, remove any film and cut into two parts. Send the butter to the multibowl and melt the creamy product.
Further, it is recommended to separately fry chopped onions, hearts and grated carrots. Add salt and spices to the prepared ingredients. Next, rinse the rice thoroughly. Repeat the procedure several times.
Lay the rice on top of the fry and offal. Peel the garlic and arrange the cloves around the cereal. Heat the required amount of water indicated in the recipe, pour in to the main dish. Set the device to the "Extinguishing" mode. Simmer the dish until the timer signal.

Sweet pilaf

water - 0.5 l.
raisins - 200 gr.
long rice - 300 gr.
carrots - 1 pc.
butter - 80 gr.
apples - 2 pcs.
unrefined oil - 30 ml.
cinnamon - 5 gr.
carnation - 2 buds
turmeric - 4 gr.
honey - 40 gr.

Put the raisins in a heat-resistant container, pour over the dried fruit with boiling water, leave for 10-12 minutes. After that, drain the liquid. Wash the carrots thoroughly and peel off the top layer. Grate the root vegetable on a fine grater.
Wash the apples, remove the core, chop into pieces. Pour vegetable oil into a multi-bowl and heat well. Set aside carrots and apples. Fry the ingredients for 8 minutes.
Next, add all the spices, butter, honey and raisins to the multibowl. Stir the ingredients until a relatively homogeneous slurry. Add rice and stir. The grain should turn orange.
Pour the dish with the required amount of water, simmer the food for 40 minutes. After the allotted time, check the components, add water if necessary and extinguish. The dish is equally delicious in any form.

Pilaf with mushrooms

rice - 350 gr.
champignons - 420 gr.
water - 630 ml.
onion - 2 pcs.
spices - in fact
garlic - 7 teeth
carrots - 1 pc.
oil - for frying

Prepare mushrooms properly. Choose exclusively high-quality and proven raw materials. Otherwise, you risk getting serious poisoning.
Wash and clean the vegetables, rinse the rice several times. Pour the required amount of oil into the multi-bowl, warm it up well.
Send finely chopped mushrooms, carrots and onions to the container. A quarter of an hour after roasting, add the required amount of spices, focusing on your taste.
Put the soaked rice on top of the prepared vegetables. Push the garlic into the groats in the shell. After 50 minutes, the pilaf will be ready in the “Extinguishing” mode.

When cooking pilaf, garlic can be chopped into a dish or left in a shell. There is practically no difference, a matter of taste. Remember, when frying vegetables in a multi-bowl, it is allowed to stir the components only with a wooden spatula.
In order not to get sticky porridge, it is recommended to rinse the rice several times before cooking. Delicious pilaf will come out of high-quality varieties of cereals. Choose grains of medium length or more.
It is not recommended to cook pilaf from Indian and Thai varieties of rice. Otherwise, you will not be able to get the desired dish. As a rule, spices in the form of hot pepper, barberry, zira and whole grains of cumin.
Remember, to prepare a delicious pilaf, you need to pour in boiling water, so the temperature regime will not go astray. As a rule, many products can be combined with a ready-made dish, mainly fresh vegetables and herbs.

To cook a really tasty pilaf, you must follow practical recommendations. Choose the most suitable recipe for yourself and go for it. Pamper your family with a non-standard pilaf. Choose premium rice.

Video: delicious pilaf in a slow cooker

Pilaf is an oriental dish. There are many variations of its preparation, but all of them are united by common components: cereals (mainly rice, but there may be bulgur, peas, etc.) and zirvak - the basis of meat, poultry, fish or fruits.

There are 2 main cooking strategies that came from Uzbekistan and Azerbaijan. Pilaf in Uzbek means the joint preparation of cereals and dressings. In the Azerbaijani variation, they are prepared separately and combined already when serving.

The most common option is Uzbek plov. The original recipe calls for lamb. But to get less fatty dish it can be replaced with pork, beef, chicken. Exist vegetarian recipes with mushrooms, vegetables or fruits.

Traditionally, the dish is cooked in a cast-iron cauldron over a fire. But in modern conditions, you can cook pilaf in a slow cooker at home. Many of them have a special program.

Preparation

To prepare a treat in a slow cooker you will need:

zirvak;
vegetables: onions, carrots, head of garlic;
vegetable oil;
spices.

Rice is of great importance. The ideal dish is crumbly rice-to-rice cereal, which should not stick together, otherwise you will get porridge with meat. Therefore, preference should be given to varieties that do not boil soft: steamed long-grain (grain, which is not more than 6 mm), pink large rice “devzira”. You can use spanish rice for paella. If the dish is sweet, which is cooked less, basmati, a long-grain oriental, will do.

Rice is added according to a special technology: spread on zirvak without touching the bottom. You don't need to mix the ingredients.

First, onions and carrots are fried in a slow cooker. Then zirvak is added to them. For frying meat and vegetables, use the “frying” mode. Depending on the type of meat dressing, this may take up to 20 minutes. Then rice and water are added.

Many multicookers have a "pilaf" mode, which is specially designed for this dish. If it is not there, you can replace the modes: “stewing”, “cereals”, “rice”, “baking”. On one of these modes, pilaf is cooked from 20 minutes to 1 hour, depending on what kind of meat is used.

Calorie pilaf in a slow cooker

Pilaf - hearty meal with a high calorie content. Depending on its composition, the number of calories may be different. This is mainly influenced by meat: the fatter it is, the greater the calorie content.

Approximate table nutritional value 100 g pilaf depending on the type of meat

Meat	Calories, kcal	Proteins, g	Fats, g	Carbohydrates, g
Chicken	136	8,2	6,4	11,8
Beef	218,7	7,9	3,9	38,8
Pork	203,5	6,5	9,9	22,9
Mutton	246,3	9,4	10,4	29,2

This is conditional data.

Cooking delicious chicken pilaf

For the meat component, you can cut the pulp from the whole chicken or chop the carcass into pieces with bones. A dietary version of pilaf will turn out if you take only fillets.

Ingredients

Servings: 8

chicken 500 g
water 4 multi glasses
rice 2 multi glasses
carrot 2 pcs
bulb onions 1 PC
garlic 4 tooth
vegetable oil 2 tbsp. l.
salt, spices to taste

per serving

Calories: 136 kcal

Proteins: 8.2 g

Fats: 6.4 g

Carbohydrates: 11.8 g

40 min. Video recipe Print

Pour vegetable oil into the multicooker bowl, activate the “frying” mode.

After a minute, we fall asleep finely chopped onion. Fry until golden brown.

Add chopped carrots. Fry for 5 minutes.

Cut the chicken into medium sized pieces. I put it on vegetables. Fry until crispy.

Sprinkle well-washed rice on zirvak. You don't need to mix. You can stick garlic cloves around the perimeter of the rice.

We add spices. Carefully fill with water. We turn on the “pilaf” program for 25 minutes.

At the end, the contents can be mixed and allowed to infuse for 10 minutes.

How to cook pork pilaf

Ingredients:

Pork - 450 g;
Rice - 250 g;
Onions - 2 pcs.;
Carrots - 2 medium;
Garlic - 1 head;
Spices - to taste;
Water ≈ 400 ml.

How to cook:

Preparing vegetables: clean, cut. Onions - half rings, carrots - cubes.
Rice is washed under running water.
We cut the meat into small pieces.
Add vegetable oil to the multicooker bowl. We warm up according to the "frying" program.
Add meat, fry on all sides.
Add the onion to the meat, fry for 3-4 minutes.
Add carrots, also fry for 4 minutes.
Sprinkle washed rice on top. Level without mixing. We add seasonings. Carefully pour in water: it should cover all the products by 1-2 fingers.
We turn on the “pilaf” mode for 40 minutes.
In the middle of the process, we introduce garlic cloves into rice.

At the end of the time, mix the dish, let it brew for 10 minutes.

Videos cooking

Delicious crumbly pilaf with beef

Ingredients:

Beef - 500 g;
Rice - 2 multi-glasses;
Carrots - 2 medium;
Bulb - 1 large;
Garlic - 1 head;
Vegetable oil - 2 tbsp. l.;
Spices - to taste;
Water - 4.5 multi-glasses.

Cooking:

Wash the rice well.
We prepare vegetables. Cut the onion into half rings, carrots into strips.
We clean the meat from the veins and cut it.
In a slow cooker on the “frying” mode, heat the vegetable oil.
Add onion. Fry until golden brown.
I put carrots. We fry for a couple of minutes.
Add meat and some spices. Fry until it browns evenly on all sides.
Pour the rice over the meat and vegetables. We do not mix. We fall asleep spices. We stick a peeled head of garlic in the middle. Fill with hot water.
We turn on the “pilaf” mode for 1 hour.

At the end, leave to brew in the "heating" mode for 40 minutes.

Video recipe

Diet pilaf with fruits

For pilaf lovers who are on a diet, a fruit dessert is ideal. This dish can also be consumed in fasting.

Ingredients:

Rice - 2 multi-glasses;
Raisins - 100 g;
Dried apricots - 6 pcs.;
Prunes - 5 pcs.;
Butter - for greasing the bottom of the bowl;
Spices - to taste;
Honey (optional) - 1 tsp;
Water - 4-5 multi-glasses.

Cooking:

Rinse the rice thoroughly under running water.
Pour dried fruits with cold water, leave to soften.
Dried apricots and prunes are squeezed out of the water and cut into strips. You can leave them whole, but then you need to put more of them. In this case, we also increase the amount of raisins so that it dominates.
Lubricate the bottom of the multicooker bowl butter.
We put all the dried fruits on top.
Add spices to taste.
We fall asleep on top of rice. We level. Make a hole in the middle.
We heat the water, dissolve honey in it, pour it into the hole. The water should cover the rice by 1 finger.
We turn on the “pilaf” program for 25 minutes.

At the end, let it brew for 10 minutes. We mix.

Turn on the "pilaf" mode for 20 minutes.

Let it brew for 10 minutes. Sprinkle with grated soy cheese when serving.

Features of cooking in multicookers "Redmond" and "Panasonic"

The process of preparing pilaf in the Redmond multicooker is the same as for equipment from other manufacturers. Most of the models of this company are equipped with a special "Pilaf" mode. In the rest, the manufacturer recommends using the “Rice-cereals” or “Express” mode, depending on the model.

On its website, Redmond provides various recipes for cooking dishes, where you can choose your multicooker, and the system will show the ingredients, mode and cooking time.

The model range of Panasonic multicookers is not so wide, but almost all of them have a special mode for cooking pilaf, which is designated “Pilaf”. If it was not in the selected model, it is better to replace it with the "Pipechka" mode.

A few tips will help you get fragrant, crumbly, golden pilaf:

The ratio of meat, rice and vegetables should be equal.
The more oil, the more golden the pilaf will be, the more it will resemble the classic Uzbek.
It is better to use refined oil so that its aroma does not interrupt the smell of the dish.
Carrots are best cut into strips or cubes, and not grated.
Mandatory spices are: barberry, cumin, hot red pepper, the rest can be chosen to your taste.
Turmeric or curry will help to give pilaf a golden color.
Rice should be selected from varieties that do not boil soft and washed thoroughly.
Put the rice on top of the meat with vegetables, and do not mix until the end of cooking.
Do not open the multicooker lid until the end of the process.
At the end, let the dish rest for 10 to 30 minutes.

You can cook a real oriental pilaf in a slow cooker. The above recipes are only a small part of the dish options. Thanks to this electronic assistant, the process of preparing pilaf becomes easier. Trying combinations of different spices and ingredients, each time you can get a dish with a new taste.

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