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
Large photos Small photos
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 vegetable oil into the multicooker bowl so that the bottom is closed (8-10 tablespoons), set the “frying” mode and, as soon as the oil heats up, put the pork pieces, 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 the cooking time and helps free up several hours of free time. Cook pilaf for your family in a slow cooker, a simple but tasty dish that will not leave anyone indifferent.
If you used to regale household members with homemade pilaf, and there are some concerns about the slow cooker - in vain, with proper preparation, it will turn out just as tasty.
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 sour and help turn pilaf into that 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 a 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:
-
Spices and salt to taste.
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).
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:
-
Hot pepper, 1 pc.
Spices to taste.
200 ml of oil.
Half a kilo of beef, pork or lamb.
Half a kilo of rice.
Half a kilo of onions.
Half a kilo 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 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
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!
Cooking pilaf has long been considered a tradition of Eastern countries. Any of the inhabitants of India, Uzbekistan, Tajikistan and other Asian countries should be able to cook one of the country's traditional dishes - pilaf, do you want to learn too?
Many people ask what is pilaf? The answer is simple, it is the usual long rice with the addition of pieces of meat or fish.
Pilaf is served for lunch or dinner as a hot dish. And now you will learn how to cook pilaf in a multicooker, because in it the rice turns out delicious, and the meat is juicy and soft.
Cooking time: 45 min.
Servings Per Container: 4 .
Calories per 100 g: 250 kcal.
Pilaf in a slow cooker - ingredients:
- Long rice - 2 cups;
- pork or beef- 500 gr.;
- onions - 2 pcs.;
- carrots - 2 pcs.;
- vegetable oil - three tablespoons;
- salt, spices (preferably spicy)- taste;
- Garlic - 2-3 cloves;
First you need to prepare the ingredients for cooking. To do this, cut the meat into small cubes, well-washed rice, grate the carrots on a coarse grater and chop the onion.
After you have prepared all the ingredients, you can start cooking the oriental dish in your slow cooker.
In sunflower oil, it is necessary to fry the carrots and onions (the “frying” mode in the slow cooker) for 7 minutes with the lid ajar.
Add the meat to the slow cooker and fry it in the “Frying” mode with the lid fully open for 10 minutes.
After frying meat and vegetables, fill with water so that the meat is completely covered with water. Pepper and salt to taste, add spices. Turn on the "Extinguishing" mode for 40 minutes, close the lid.
Now add rice, salt, again fill with water a little above the rice level and turn on the “Extinguishing” mode again for 15-17 minutes.
Add garlic, if you wish, make small holes in the rice so that the water in the slow cooker evaporates faster. Set the "Extinguishing" mode again. 10 minutes will be enough. Take out the garlic, stir and cooked pilaf in a multicooker ready to use. Bon appetit!
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 contact with 0
- Google+ 0
- OK 0
- Facebook 0
