Cooking real friable pilaf in a slow cooker. How to cook pilaf with meat or lean in a slow cooker quickly and tasty - step by step recipes with photos How to cook pilaf in a gorenje slow cooker

Unlike pilaf, the time of origin of which is lost for centuries, and such vast territories as the Middle East and India are recognized as the homeland of the dish, everything is easier with multicookers. They are a continuation of rice cookers that appeared in the second half of the last century in Japan and spread throughout Southeast Asia. Manufacturers gradually supplied these electric pans with automatic and semi-automatic programs for cooking not only rice, but also other dishes, so now literally everything is cooked in multicookers - from cereals and pilaf to steaks and mulled wine.

Rice is an integral part of pilaf, so modernized rice cookers seem to have everything to cook it properly. But how will multicookers cope with meat, vegetables and spices, will they be able to provide a kind of penetration, exchange of tastes of all ingredients with each other (this, you see, happens with the classic method of cooking pilaf - in a cauldron)? Let's check.

Preparation and evaluation

Everyone has their own swim. Someone has lived in Central Asia for 15 years and certainly knows the right way. Someone cooks according to the secret recipe of the grandfather from Tashkent. In our experiment, the main thing was not to cook pilaf according to the recipes given in multicooker cookbooks. We deliberately refused to fully automate the process, because the goal was still pilaf, and not rice porridge with meat.

Having studied the cooking algorithms from the collections that the multicookers are equipped with, we turned to the pros in preparing authentic pilaf for help - the founder and co-owner of the Plov.com project, Ilkhom Ismailov. Multi-cooker recipes, of course, surprised him a lot, so he generously presented us with his own. Together we adapted it for cooking not in a cauldron, but in a slow cooker.

Cooking:

turn on the “Frying” mode (if it is not there, “Baking” is suitable), heat the multicooker bowl for 5-7 minutes;
pour in the oil and heat it until a slight smoke appears;
Dip the onion, peeled and cut into half rings, into the bowl and fry until a dark golden hue appears, stirring occasionally (about 10 minutes);
add diced meat;
fry the meat until a crust forms, not forgetting to stir - an average of about 15 minutes;
add carrots cut into large strips into the bowl and fry for about 10 more minutes;
pour hot water (at least 90 degrees) so that it covers the contents of the bowl, and leave in the “Frying” mode for another 5-7 minutes;
turn off the "Frying" mode,
add salt and spices;
mix the ingredients gently;
put the head of garlic peeled from the top husk;
set the cooking temperature to 60-70 ° С (this can be done in the user modes “Multi-cook”, “Custom choice”, and if there are none, then “Extinguishing” or “Heating” will do), and leave it like that without stirring and without closing the lid , until the meat is half cooked for about 30 minutes;
taste the broth and add salt if necessary: ideally, the broth should definitely seem very salty to you - it should be so, because rice will take a lot of salt;
lay out pre-washed rice in water (at least 3-5 times), level it, in no case, without stirring, and pour hot water (at least 90 degrees) about 1-1.5 cm above the cereal;
activate the maximum power (if there are no manual settings, you can use the Soup, Cooking, Baking modes) - let it boil for 5 minutes until the water goes below the rice level (rice should be half cooked);
close the lid of the multicooker and activate the "Pilaf" program. In models where this program is automatic, cook until it ends. If the cycle is semi-automatic, set the time to at least 30 minutes (20 minutes will be enough in multicookers-pressure cookers). At the end, evaluate the degree of readiness of the dish: aroma, cooked rice, readiness of meat.

A comparative assessment of pilaf from multicookers was carried out by a focus group of 18 people. The highlight of the tasting was that in addition to 6 pilaf prepared by us, another one was added, but made in a cauldron from the same ingredients, according to the same recipe. That is, we got 7 options for the dish.

So that the tasters would not guess which pilaf was, we sorted them into lyagans and hid them behind numbers from 1 to 7. Having tried all the pilaf options, the tasting participants voted for the one they liked. The plov with the most votes was declared the winner. Another task was to recognize among the 7 variants of pilaf the one that was cooked in a cauldron. We were wondering if tasters could tell it apart from the "multi-cooker" varieties.

In addition to the taste of the finished pilaf, the focus group participants evaluated each pilaf according to several parameters:

appearance (appetite);
friability of rice;
the degree of cooking rice;
degree of readiness and juiciness of meat;
the fat content of the dish.

Test participants

So, we chose 6 multicookers for the test:

Moulinex CE 503132;
Polaris PMC 0525D;
REDMOND RMC-FM4520;
Oursson Mi5040PSD;
Panasonic TMZ550;
Philips HD3095/03.

Note that Moulinex and Oursson multicookers have the ability to cook under pressure (these are multicookers-pressure cookers), and the Oursson model also has induction heating, which also speeds up the heat treatment of products.

A distinctive feature of the REDMOND RMC-FM4520 multicooker is a lifting heating element and a frying pan in the delivery set: you can fry not in a bowl, but in a frying pan, for example, scrambled eggs. The function is called MASTERFRY, but we did not use it to cook pilaf - it is more convenient and more correct to cook it in a bowl.

Models Polaris, Panasonic and Philips can be attributed to classic multicookers with traditional heating and a good set of automatic and semi-automatic programs. However, the “commonness” of the Panasonic TMZ550 multicooker did not prevent her from winning, in which the Philips HD3095/03 multicooker also participated.

Moulinex CE 503132

The main feature of the model is the possibility of cooking under pressure in the manner of a pressure cooker. Increased pressure is used here for most programs (in total it has 33 automatic and 25 semi-automatic cycles), with the exception of "Frying", "Pizza", "Jam", "Baking".

Polaris PMC 0525D

The bowl of the multicooker Polaris PMC 0525 D is five-liter, with a ceramic inner coating and handles (more convenient to carry). Cover - with removable elements. The so-called 3D heating is implemented here, that is, uniform heat treatment of products from the bottom, side and top. Control electronic, touch, with the display.

REDMOND RMC-FM4520

As already noted, the main feature of this multicooker is the lifting heating element and the pan included for using the MASTERFRY function. The rest is an ordinary model with electronic control (which, by the way, we did not immediately understand: the programs are selected not by the "Menu" button, but by "+" and "-", which is somewhat unusual).

Oursson Mi5040PSD

As already noted, the Oursson Mi5040PSD multicooker with induction heating can cook under pressure. Induction heating is faster and more intense (therefore, when frying, for example, you need to be especially careful not to burn the food).

Panasonic TMZ550

A model that can easily be classified as a "conventional multicooker". It has traditional heating (not induction), display, electronic control and 22 automatic and semi-automatic cooking programs at normal, not elevated, pressure. The bowl is five-liter, with non-stick coating, with handles.

Philips HD3095/03

The only model in our test with a bowl of not 5, but 4 liters. The inner coating is ceramic, the bowl is multi-layered, with handles. Electronic control, touch. Backlit display. Here is traditional, non-induction heating (but three-sided - 3D), 10 automatic and semi-automatic programs.

Pilaf is a traditional oriental dish that often appears on the tables in many families. Of course, each housewife prepares it in her own way, but the general principles of the recipe are invariably preserved. Novice cooks should try to cook pilaf in a slow cooker. This device greatly facilitates the task of the cook, while making the dish hearty and tasty.

For this option, it is preferable to use lamb, but chicken or pork will also work. In addition to meat (550 g), you also need to take: 350 g of carrots and white onions, a whole head of garlic, 750 ml of water, 270 g of rice (long grain), a pinch of ground black pepper and cumin, salt, oil.

The meat is thoroughly washed and cut into medium-sized pieces. It is immediately salted and sprinkled with seasonings to taste.
In the “Frying” mode of the multicooker, meat pieces are fried in well-heated oil for 12 minutes.
Carrots are cut into thin strips, onions - into half rings. Vegetables are sent to the meat, and together the ingredients are cooked for another 8 minutes.
It remains to add water, salt, the remaining seasonings and leave the products in the same mode for a couple of minutes.
The rice is washed well and poured into the multicooker container. Its surface must be leveled, and in the middle, stick a washed, but not peeled garlic head.
It is prepared in the “Pilaf” mode for the time specified by the program.

A fragrant dish is served with assorted fresh or pickled vegetables.

With Chiken

A very tender dish is obtained if you cook pilaf in a slow cooker with chicken (breast), and do not fry vegetables in oil. This option is suitable for the smallest members of the family, as well as people who watch their figure. For it you will need to use: 1 breast, 220 g of rice, 1 pc. onions and carrots, a pinch of barberry and any other seasonings, salt, 280 ml of water.

Pieces of breast cut off the bone, together with vegetables chopped in any way, are cooked in the “Frying” mode for 15-17 minutes without adding oil. You can replace it with chicken broth or a little water.
On the same program, washed rice is poured into the ingredients, and together they “Fry” for another 7 minutes.
It remains to add water, selected spices, salt, barberry, mix all the ingredients and start the "Pilaf" mode.

If there is no “Frying” program in the multicooker, the “Baking” option will replace it.

The original recipe for a slow cooker with raisins

The dish with the addition of raisins has a special unique spicy taste. At the same time, pilaf will not turn out sweet. In addition to dried fruit (120 g), you also need to take: 450 g chicken fillet, 2 pcs. carrots and white onions, 350 g of rice, 700 ml of water, 1 bay leaf, 4 black peppercorns, any seasonings for pilaf and oil.

In the “Frying” mode, small pieces of fillet are fried for 12 minutes with the addition of any vegetable oil.
Chopped onions and carrots are sent to the meat and cooked together for the same amount of time. Both vegetables and chicken should turn golden.
Raisins and rice are thoroughly washed, and then added to the bowl of the device.
Spices and salt are poured into the slow cooker.
The ingredients are poured with water so that it completely covers the cereal.
A dish is being prepared in the “Pilaf” mode (you can replace it with the “Porridge” program).

The treat is served to the table after thorough mixing.

Pilaf recipe with beef

If you decide to cook pilaf with beef, then it is better to marinate the meat in a mixture of vegetable oil and seasonings for a couple of hours in advance. This will reduce the cooking time. You also need to cut the beef (550 g) into small pieces, clearing them of veins and films. In addition to meat, you will need to use: 3 pcs. white onions and carrots, 4-5 garlic cloves, 370 g rice (long grain), oil, salt.

Any vegetable oil is poured into the multicooker bowl, and the “Frying” mode is turned on for 40 minutes. In it, for about 20 minutes, you need to cook pieces of pre-prepared meat, constantly stirring them.
At the end of the specified time, miniature white onion cubes and thin sticks of sweet carrots are sent to the container. Together they are fried until the end of the specified program. The roof does not close.
After 40 minutes, a cup of hot water, any spices, salt, chopped garlic are added to the bowl, and in the “Stewing” mode they languish for another 50 minutes.
Lastly, washed rice is poured into the meat and vegetables and 450 ml of hot water is poured. The content is not mixed.
Pilaf is stewed for another 40 minutes.

After 20 minutes, you can taste the treat and add salt if necessary.

How to cook Uzbek pilaf with lamb?

The traditional Uzbek version of the dish under discussion is always prepared with lamb. You need to use 450 g of meat, and, in addition to it: 420 g of rice, 1 pc. onions and carrots, 0.5 packs of butter, a couple of cloves of garlic, 1 tsp. special seasoning for pilaf, salt.

Meat, cut into small pieces, in the “Frying” mode is cooked until an appetizing crust is formed in butter. After that, chopped onions, carrots are sent to it, and together the products are fried until the vegetables are transparent.
Well-washed rice, chopped garlic, salt and seasoning are laid out on top of the already prepared ingredients.
Water is poured into the container of the device (slightly above the level of the cereal) and the remaining butter is added.
The dish is prepared in the “Pilaf” mode until the end of the program.

If desired, finely chopped greens and barberry are added to the rice during cooking.

Lean pilaf with mushrooms in a slow cooker

Even during fasting, it is quite acceptable to treat yourself to a delicious hearty pilaf. Meat in this recipe will be replaced by champignons (350 g). In addition to mushrooms, you need to use: 1 pc. carrots, onions and sweet red peppers, 350 g unboiled long-grain rice, 1 tbsp. barberry and spices for pilaf, 5 cloves of garlic, salt, oil.

To prepare the dressing, carrots and sweet peppers are cut into large strips, onions - into half rings, garlic - into thin slices. Together, the vegetables are sautéed in the "Frying" mode in vegetable oil until transparent.
As soon as the listed ingredients become soft, coarsely chopped mushrooms can be sent to them, and fry all the products together until the mushrooms are fully cooked.
From spices, it is best to choose cilantro, cumin, saffron and barberry. They are mixed with washed rice, after which the cereal is sent to the slow cooker.
It remains to pour the ingredients with water and cook them for 20 minutes in the “Extinguishing” mode.

It is thanks to the slow cooker that lean pilaf turns out to be tender and crumbly.

Cooking method with chicken hearts

Chicken hearts are not only very tender meat, but also budget. It will allow you to cook not only tasty, but also very economical pilaf. In addition to hearts (500 g), you should use: 2 multi-glasses of rice, 2 pcs. onions and carrots, a whole head of garlic, salt, any aromatic herbs, oil.

Each heart is cut in half, washed from the blood and gets rid of the veins.
Onions and carrots are chopped in any convenient way and fried in vegetable oil in the “Frying” mode until cooked.
As soon as the vegetables begin to turn golden, you can pour hearts into them, and cook the ingredients together for another 7-10 minutes.
After that, pre-washed rice, salt, spices are put into the bowl, and water is also poured (about a finger above the cereal).
In the "Extinguishing" mode, the dish is cooked for 60 minutes.
After 45 minutes, the multicooker lid opens slightly for a few seconds, and peeled garlic cloves are sent to the pilaf.

You can interfere with the treat only after the beep of the device about its readiness. Further, it is better to leave the dish on the “heating” for another half hour.

With pork and prunes

Pilaf in a slow cooker with pork is prepared no less simply and quickly than the options listed above. Adding pitted prunes (160 g) will help make the dish more piquant. You also need to use the following products: 350 g of steamed long rice, 450 g of pork pulp, 2 pcs. onions and carrots, a pinch of cumin, dried barberry and ground turmeric, a head of garlic, salt, oil.

In the “Frying” mode, small pieces of pork are fried in vegetable oil for 15 minutes. After the specified time, carrots cut into cubes and large onion cubes are laid out on top of them.
All spices are poured into the multicooker bowl, and prunes are laid out on top of the listed ingredients. You don't need to cut the last one.
It remains to fill the container with rice and fill the food with water up to the 2 liter mark.
Under the lid, the dish is cooked in the “Extinguishing” mode for 1 hour.
Approximately in the middle of the process, a washed, but not peeled head of garlic is stuck in the middle of the bowl.

The finished treat can be sprinkled with chopped herbs before serving.

Loose pilaf in a slow cooker

To make the dish crumbly, you need to choose polished long steamed rice (280 g). It should also be rinsed in several waters before adding to the slow cooker. In addition to rice, you need to take: 450 g of any meat, 1 pc. onions and carrots, 4 garlic cloves, any spices, salt, oil.

The pieces of meat are washed and dried with a paper towel, after which they are lightly fried in oil in the “Frying” mode.
Chopped in any convenient way, vegetables are added to meat pieces covered with a delicious crust, and together the ingredients are cooked in the same program for another 7 minutes.
Lastly, pre-washed rice, spices, garlic, salt are sent to the multicooker bowl and water is poured. The liquid should be 2 cm above the cereal.
In the "Pilaf" mode, the dish is cooked for 60 minutes.

Garlic can be added both whole and chopped cloves. In the first case, it will affect the aroma, and in the second, it will affect the taste.

Features of cooking in multicookers: Polaris, Redmont

The process of preparing delicious pilaf in a slow cooker will primarily depend on the device chosen. For example, in most Polaris models there is a "Frying" mode (including "Frying in oil"), but there is no "Pilaf" program. Therefore, the latter can be replaced by the “Extinguishing” option, only by resetting the automatic set time.

Redmont devices have all the necessary modes. The Extinguishing / Pilaf program for many models is indicated by one button.

If you decide to cook pilaf in a slow cooker, in which there was neither the “Pilaf” nor “Stew” option, then you can replace it with the “Buckwheat” program.

True, in this case, you need to monitor the cooking time, since there is a chance that you will end up with a dryish dish.

One of the most popular dishes of oriental cuisine - pilaf - has been visiting our dinner tables for a long time and has earned a lot of fans. Its preparation has many nuances and features, 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 its own versions of this dish, convenient and quick to prepare. It will be about how to make Uzbek pilaf in a slow cooker.

This kitchen multifunctional electrical appliance allows you to quickly change cooking technologies, move from frying to stewing, for example. And this is just what is needed for pilaf. In a slow cooker, it will turn out crumbly and rich. By the way, the slow cooker 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. In some devices there is even a special “pilaf - quenching” mode. If it is absent, the “stewing” and “frying” buttons are used.

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 lamb.

However, fresh lamb is not always on the shelves, or is too expensive for the average customer. 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:

Low-fat lamb pulp (beef, pork) - 500-600 g; however, it is still necessary to have bones for fat. Try not to use a frozen product, the meat of the finished dish will not be juicy enough.
Rice groats in the amount of 2 glasses. Rice is recommended long-grain, always large, otherwise it will boil into porridge in a slow cooker. You should not save on its quality, buy selected, pure white durum groats, less starchy. Steamed rice of a yellowish color is suitable.
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, juicy.
Salt and classic spices of Uzbek cuisine: zira (aka cumin) - 1 teaspoon, dried barberry - 1 tbsp. spoon. It is from the zira that the piquant shade of taste characteristic of the 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 observed, 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 the multicooker to turn out right, it is necessary to strictly observe the order of laying the prepared products and maintain the time regime.

Preparation of the base - zirvak, a thick meat sauce, is the most important step.

The leveled surface of the rice is poured, without mixing with zirvak, with hot water, so that it covers the rice by 1.5 - 2 cm. The head of garlic is pressed into the surface of the rice, you can add bay leaves for the “bouquet”.
The second option: rice is combined with meat, vegetables and spices, and continue to fry, stirring, for 2-3 minutes, until it changes color and the rice becomes transparent. A whole garlic is placed in the center of the bowl, if desired, 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 dish 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. Worth a try, but won't this lead to excessive softening of the cereal and turning it into porridge? This tip is suitable if you want to reduce the cooking time: stew pilaf not for 40 minutes, but only 30.

Connoisseurs advise using the rare variety of Devzira rice, which is ideal for cooking, but also the most expensive. The groats of red color after washing become golden. You can buy on 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 red-brown color, but it is often faked due to the high cost of this spice. Turmeric is more accessible, it will give 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.

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 a less fatty dish, it can be replaced with pork, beef, chicken. There are 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 is a hearty dish 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.

Table of approximate nutritional value of 100 g of 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 with 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.

Experienced housewives know for sure that cooking real pilaf is a long, troublesome and responsible business. But with the advent of the multicooker in the kitchen, this problem is solved literally by itself. After all, smart technology, without your intervention, will make sure that everything is done at the highest level.

How to cook pilaf in a slow cooker - a super recipe with a photo

If the multicooker has a “pilaf” program, then you can cook this hearty dish at least every day.

The “stewing”, “frying”, “baking” mode is also suitable.

Ingredients:

500 g of chicken meat;
2 medium carrots;
1 large onion;
2 multist. rice
2 tsp salt;
4–5 multist. water;
bay leaf;
2 tbsp vegetable oil.

Cooking:

Set the mode "pilaf", "frying" or "baking". Pour the vegetable oil into the bowl, load the randomly chopped onion.
As soon as the onion is sufficiently fried, add coarsely grated carrots to it.
Chop the chicken meat into medium pieces and add to the vegetables.
When the meat acquires a beautiful crust, and the carrot becomes soft, add well-washed rice.
Salt, throw in the parsley and fill with water. For further cooking, select the “pilaf” program or another suitable mode for about 25 minutes.
After the end of the process, let the dish brew for another ten minutes in the heating mode.

Pilaf with pork in a slow cooker - a step by step recipe with a photo

The following recipe will describe in detail the process of cooking pilaf with pork.

450 g of pork pulp;
250 g long grain rice;
a pair of onion heads;
1-2 medium carrots;
salt;
seasoning for pilaf;
vegetable oil for frying;
water.

Cooking:

Rinse the pork flesh with water, dry it and cut into equal cubes. In the menu, select the “frying” mode, heat up a little (a couple of tablespoons) of vegetable oil and load the meat. Roast it without disturbing for 20 minutes.
At this time, peel the onion from the husk and cut it into quarter rings. Remove the top layer from the carrot and grate it on a coarse grater.
Salt the meat and sprinkle with a suitable seasoning.
Put the chopped vegetables and gently mix with a wooden or silicone spatula. Roast until the end of the program. (If all the ingredients are cooked through earlier, then turn off the appliance.)
Rinse rice thoroughly in running water. To do this, pour it into a deep bowl and open the faucet so that a small trickle of water appears. Leave in this position for five minutes.
Lay the washed rice in an even layer on top of vegetables and meat, without stirring. A little more salt and season. Carefully, so as not to disturb the layers, pour in warm water. It should cover all products by about 1-2 fingers.
Now set the “pilaf” mode and you can devote this time (about 40 minutes) to other things.
After the beep, gently stir the contents of the multicooker and let it rest for about 5-10 minutes.

Another awesome step by step photo recipe for pork pilaf in a slow cooker

Do you want to try an incredibly delicious pork pilaf, but don't know how to cook it in a slow cooker? Follow the step-by-step instructions with the photo exactly and everything will work out.

500 g pork;
1 carrot;
1 large onion;
2 multist. rice
4 multist. water;
a mixture of spices and peppers;
60 ml vegetable oil;
1 tbsp tomato;
2-3 garlic cloves;
salt.

Cooking:

To make pilaf in a slow cooker especially tasty, use steamed rice to cook it. Sort the grits, wash, fill with warm water and leave for about 6-8 hours. If ordinary rice is chosen for cooking, then it is enough to rinse it thoroughly.

1. Peel the carrots and onions, cut into small cubes or strips. Rinse the pork flesh with cool water, dry and cut into small pieces.

2. Pour a little oil into the multicooker bowl (melted lard is also suitable). Set the "frying" or "baking" mode. Load the meat and fry it to a beautiful crust with the lid open.

3. Put the chopped vegetables and, with occasional stirring, continue to fry everything together. Add minced garlic and tomato paste. Simmer for a few more minutes. (Instead of a tomato, you can add a little saffron or turmeric, then the pilaf will acquire the same beautiful color.)

4. Pour hot water, add salt and a mixture of spicy spices (red and black pepper, dried cilantro, cumin, barberry). Boil the base for pilaf, called zervak, for about 5 minutes. Then load the rice prepared in advance, mix all the ingredients, cover the lid and cook in the “pilaf” mode for the right time.

5. After the signal, gently mix again and leave for 10 minutes in the "warming" mode.

Pilaf with chicken in a slow cooker

Cooking pilaf on the stove is a real punishment. It usually turns into porridge with pieces of meat. It’s a completely different matter if a multicooker is taken to work. In addition, pilaf with chicken cooks very quickly.

300 g chicken fillet;
1 onion;
1 carrot;
1.5 multist. rice
4–5 tbsp sunflower oils;
2 tsp salt;
3.5 multist. water;
1 tsp seasonings for pilaf;
1 bay leaf.

Cooking:

Pour oil into the multicooker and set the desired program (baking, frying, double boiler). Cut the chicken fillet into small slices and send to the heated vegetable fat.
Coarsely grate the carrot, chop the onion into small cubes.
Add vegetables to chicken meat and fry everything together for about 20 minutes. During this time, all the ingredients should be covered with a light fried crust.
Wash the rice until the water runs clear. Spread the grits on top of the vegetables and meat in an even layer. Add spices, parsley and salt. You can throw a whole head of garlic or a handful of raisins.
Carefully add water so that the ingredients do not mix, and simmer for about 25 minutes in the "pilaf" or "stew" mode.
In order for the pilaf to reach, after the beep, leave the dish in the “heating” mode for another 15–20 minutes.

Delicious recipe for pilaf in a slow cooker with raisins

Raisins are the secret ingredient that gives the usual pilaf a piquant originality. Dried grapes provide the dish with a subtle sweetish aftertaste.

Required products:

400 g of chicken;
2 large carrots;
1 large onion;
2 multist. rice
a large handful of raisins;
2 tsp salt;
2 tsp seasonings for pilaf;
a little peppercorns;
1 bay leaf;
4 tbsp vegetable oils;
4 multist. warm water.

Cooking:

1 Pour the oil into the multicooker bowl, load the chicken meat (turkey or pork), cut into small pieces. Set the program with the highest cooking temperature, e.g. "steamer".

2. While the meat is frying, randomly chop the onion.

3. Remove the thin top layer from the carrot and grate it on a coarse grater.

4. Load the vegetables with the meat and fry, stirring occasionally, until golden brown.

5. Sort the raisins, rinse in warm water and add to the dish. Stir and simmer everything together for some more time.

6. Wash the rice very thoroughly (5-6 times).

7. After 20 minutes from the start of cooking (approximately so much will be spent on frying vegetables and meat), lay out the rice and evenly distribute it without stirring.

8. Pour warm water in a thin stream so that it covers the rice by about two fingers. Add parsley, seasonings and salt.

9. Select the “pilaf” program from the menu and it will be ready in the next 20-25 minutes.

Pilaf with beef in a slow cooker - photo recipe

Beef is known for taking a long time to simmer to become soft and tender. However, cooking pilaf with beef in a slow cooker will not take so much time.

400 g beef pulp;
2 medium carrots;
1 large onion;
2 multist. rice
1 garlic head;
1 tsp salt;
to taste spices for pilaf;
30 ml of vegetable oil;
4.5 multist. water.

Cooking:

Cut the beef into small slices across the grain. Pour oil into the multicooker bowl, set the “steamer” mode and load the meat.

2. Cut the carrot into thin strips, quarter the onion into rings. Approximately 20 minutes after laying the meat, when the resulting juice has evaporated, lay out the vegetables.

3. After another 20–30 minutes, load rice groats thoroughly washed in 2–3 waters and level it.

4. Pour in a thin stream of water, salt and seasonings. Set the appropriate mode (pilaf, frying, baking, steaming) for 25 minutes.

5. Later, cut the garlic head in half and place the halves on top, pressing them slightly into the rice. Leave the dish for another 10 minutes in the “languishing” or “heating” mode.

How to cook pilaf in a Redmond slow cooker?

In the Redmond slow cooker, you can cook pilaf according to all the rules of oriental cuisine. You just need to follow the recipe, which gives exact instructions.

400 g of meat (pork, beef, veal);
2 tbsp. rice
3 art. water;
2 onions;
3 carrots;
6 tbsp sunflower oils;
salt;
a whole head of garlic;
1.5 tsp zira;
1 tsp dry barberry;
¼ tsp white pepper;
1.4 tsp saffron or 1.2 tsp turmeric.

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