Cooking real crumbly 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 may be bulgur, peas, etc.) and zirvak - the basis of meat, poultry, fish or fruit.

There are 2 main cooking strategies that came from Uzbekistan and Azerbaijan. Uzbek pilaf involves the joint preparation of cereals and dressing. In the Azerbaijani variation, they are prepared separately and combined at the time of serving.

The most common option is Uzbek pilaf. The original recipe involves the use of lamb. But to get a less fatty dish, you can replace it with pork, beef, chicken. There are vegetarian recipes with mushrooms, vegetables or fruits.

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

Training

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

• rice
• zirvak;
• vegetables: onions, carrots, head of garlic;
• vegetable oil;
• spice.

Rice is of great importance. An ideal dish is friable “rice to rice” crumb, which should not stick together, otherwise porridge with meat will turn out. Therefore, preference should be given to varieties that do not boil: 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 less prepared, the basmati, long-grain oriental, is suitable.

Rice is added according to a special technology: spread on zirvak, without touching the bottom. You do not need to mix the ingredients.

First, onions and carrots are fried in a slow cooker. Then they add zirvak. To fry meat and vegetables, you should use the "frying" mode. Depending on the type of meat dressing, this may take up to 20 minutes. Then add rice and water.

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

Then he is allowed to insist on the heating mode for 10-30 minutes.

Calorie pilaf in a slow cooker

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

Table of approximate nutritional value of 100 g pilaf depending on the type of meat

This is conditional data.

Cooking Delicious Chicken Pilaf

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

• Pour vegetable oil into the multicooker bowl, activate the “frying” mode.
• After a minute, we add the finely chopped onion. Fry until golden brown.
• Add the carrots, cut into strips.Fry for 5 minutes.
• Cut the chicken into medium-sized pieces. Put to the vegetables. Fry until a crust appears.
• Pour well-washed rice onto a zirvak. No need to mix. You can stick garlic cloves around the perimeter in rice.
• Add the spices. Gently fill with water. We turn on the “pilaf” program for 25 minutes.

At the end of the contents, you can mix and let it brew for 10 minutes.

How to cook pilaf with pork

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

1. We prepare vegetables: peel, cut. Onions - in half rings, carrots - in small cubes.
2. We wash the rice under running water.
3. We cut the meat into small pieces.
4. Add vegetable oil to the multicooker bowl. Warm up the program "frying".
5. Add meat, fry on all sides.
6. Pour onion to meat, fry for 3-4 minutes.
7. Add carrots, also fry for 4 minutes.
8. We pour washed rice on top. Align without stirring. Add seasonings. Gently pour water: it should cover all products for 1-2 fingers.
9. We turn on the "pilaf" mode for 40 minutes.
10. In the middle of the process, we introduce garlic cloves into rice.

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

Delicious crumbly pilaf with beef

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

1. Rinse well.
2. We prepare vegetables. Cut the onions in half rings, carrots - in strips.
3. We clear the meat from the veins and cut it.
4. In a slow cooker on the “frying” mode, we heat the vegetable oil.
5. Add onion. Fry until golden brown.
6. Put the carrots. We fry a couple of minutes.
7. Add meat and some spices. Fry to brown evenly on all sides.
8. Pour rice on meat with vegetables. Do not mix. We fall asleep spices. We stick in the middle a peeled head of garlic. Fill with hot water.
9. We turn on the "pilaf" mode for 1 hour.

At the end we leave to insist in the "heating" mode for 40 minutes.

Dietary pilaf with fruits

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

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

1. Rinse thoroughly under running water.
2. Pour dried fruits with cold water, leave to soften.
3. Dried apricots and prunes from the water and cut into strips. You can leave it intact, but then you need to put more of them. In this case, we increase the amount of raisins so that it dominates.
4. Lubricate the bottom of the multicooker bowl with butter.
5. Stack all dried fruits on top.
6. Add spices to taste.
7. We fall asleep on top of rice. Leveling. In the middle we make a hole.
8. We heat the water, dissolve honey in it, pour it into the hole. Water should cover the rice on 1 finger.
9. We turn on the “pilaf” program for 25 minutes.

At the end, let it brew for 10 minutes. Mix.

Lenten pilaf with mushrooms

Mushroom pilaf will be an excellent hearty meal in the post.

• Rice - 1 multi-glass;
• Mushrooms - 300 g;
• Onion - 1 pc.;
• Garlic - 3-4 cloves;
• Olive oil - 2 tbsp. l .;
• Spices - to taste;
• Soy cheese - for sprinkling a finished dish;
• Water - 2-3 multi-glasses.

1. Onion cut into half rings. Mushrooms - with plates.
2. Pour oil into the bottom of the bowl. Turn on the frying program.
3. After a couple of minutes add onion. Fry for 3-4 minutes.
4. Pour mushrooms, fry with onions.
5. Add finely chopped garlic.
6. When the mushrooms give juice, simmer for about 30 minutes in the "stew" mode.
7. Rinse well, add to mushrooms, mix.
8. Season with spices. Pour in hot water.
9. Turn on the "pilaf" mode for 20 minutes.

Let it brew for 10 minutes. When serving, sprinkle with grated soy cheese.

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

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

On its website, "Redmond" gives various recipes for cooking, where you can choose your slow cooker, and the system will show the ingredients, mode and time of cooking.

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

Useful Tips

Get some fragrant, crumbly, golden pilaf with some tips:

• The ratio of meat, rice and vegetables should be equal.
• The more oil, the golden the pilaf will be, the more it will resemble a classic Uzbek.
• It is better to use refined oil so that its aroma does not interrupt the smell of the dish.
• It is better to cut the carrots into strips or slices, and not grate.
• Mandatory spices are: barberry, cumin, hot red pepper, the rest can be chosen to your taste.
• Turmeric or curry will help give pilaf a golden color.
• Rice must be selected from varieties that do not boil and rinse thoroughly.
• Spread rice on top of meat with vegetables, and do not mix until cooking is complete.
• Do not open the cooker lid until the end of the process.
• At the end, allow the dish to sweat 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 options for the dish. Thanks to this electronic assistant, the process of cooking pilaf becomes easier. Trying combinations of various spices and ingredients, each time you can get a dish with a new taste.

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