Many housewives are trying to unravel the secrets of its preparation. They try different recipes, but not everyone manages to create a real culinary masterpiece. Now we will share some recipes and secrets that will help you create the perfect pilaf in a slow cooker.

Preparing and cooking pilaf is a special ritual for many people. The main thing in this business is a positive attitude, and the slow cooker is designed to help us. The slow cooker was invented relatively recently, but immediately firmly won its rightful place in the kitchen of the housewives, mainly due to saving time and effort in cooking, as well as ease of use.

The most classic is lamb pilaf in a slow cooker. But that doesn't mean you can't experiment. You can cook different options: pilaf in a slow cooker with chicken, pilaf with pork in a slow cooker, pilaf with beef in a slow cooker, pilaf with mushrooms in a slow cooker, turkey pilaf in a slow cooker, pilaf with duck in a slow cooker, pilaf with seafood in a slow cooker. In addition, you can not focus on meat at all, cook the so-called. pilaf without meat in a slow cooker. This is how exotic types of pilaf are obtained: pilaf with vegetables in a slow cooker, fruit pilaf in a slow cooker, sweet pilaf in a slow cooker, pilaf with raisins in a slow cooker. But still, the classic, so to speak, correct pilaf in a slow cooker is Uzbek pilaf in a slow cooker. The recipe for this dish in different versions is on our website. Please note: the recipe for pilaf in a slow cooker with chicken is slightly different from the recipe for pork pilaf in a slow cooker. Pilaf in a slow cooker with beef, the recipe also has its own nuances, as well as the recipe for pilaf with lamb in a slow cooker. Basically, these differences are related to the cooking time, the method of cutting meat, the composition of spices.

Delicious pilaf in a slow cooker is, first of all, pilaf with meat in a slow cooker, as well as crumbly pilaf in a slow cooker. Cooking pilaf in a slow cooker involves a particularly careful approach to choosing rice. Rice for pilaf in a slow cooker is not suitable for everyone, it is better to take varieties of long-grain rice with a grain size of more than 6 mm: steamed, devzira, basmati, chungara, lazar. Some cooks try to do without rice. A recipe for a dish called barley pilaf in a slow cooker is known. But this is, rather, an experiment associated with the temporary absence of rice in the house of this culinary specialist.

Pilaf is such an interesting dish that it can be prepared in a dietary version, with a minimum of fat and even without meat. Diet pilaf in a slow cooker suggests its own recipe, is prepared according to a special technology, but its taste is still just as fragrant and appetizing. It is also worth trying pilaf in a pressure cooker, because it can also be in different versions.

To cook delicious pilaf in a slow cooker, it is better to study recipes with photos of the dish. Try to take part in the training of novice housewives. Prepare your pilaf in a slow cooker. Step by step photograph all the stages, send the photo to us. We will post your recipes and photos on our website. For example, your pilaf in a slow cooker with pork, a photo and a recipe for this dish will help you feel like a master chef. So, pilaf in a slow cooker, recipes and photos for beginners are waiting for you.

After studying our recipes, you will know how to cook delicious pilaf in a slow cooker. For you, there are no more questions about how to cook pilaf in a slow cooker with chicken, how to cook pilaf in a slow cooker with pork, in general, how to cook pilaf in a slow cooker according to any recipe. Add your ideas to this. Improvise and create your perfect pilaf recipe!

And if you are interested, here are some tips for cooking pilaf:

The main secret of pilaf is not the composition of the products, but the technology of its preparation, strict adherence to the sequence of operations.

The ratio of meat, rice, onions, carrots should be one to one. The proportions of pilaf in the slow cooker are the same.

In no case should carrots be rubbed; they should be cut into large sticks or straws.

For cooking pilaf, it is best to use a flat cast-iron cauldron.

During cooking, rice should not be stirred and the lid should not be opened prematurely either.

If you let the pilaf brew for 30 minutes, it will be even tastier.

A slow cooker is a versatile kitchen appliance that can be used to cook almost any dish. Pilaf in a slow cooker turns out crumbly, very fragrant, and, according to famous pilaf cooks, it is no worse than in a cauldron over an open fire. Thanks to the technology behind this electronic appliance, the miracle cook can be used to prepare the most complex treats in the home kitchen.

A real Asian pilaf in a slow cooker can be cooked even by a person who is far from cooking. It's all about the ease of use of the device, which even a child can control. There are a large number of different models of multicookers from different manufacturers. They have some differences, but in general, the principle of their work and the main programs and modes are the same for all. That is why recipes for mulvarok can be considered universal. Despite this, there are special rules for using this appliance, making the cooking process much easier and more convenient.

How to cook pilaf in a slow cooker

Since pilaf is a rather capricious dish, and even for many professionals it may not always turn out the way it was originally intended, it is very important to know the rules for using a slow cooker. This will help to correctly determine the cooking time and select the appropriate mode in order to cook a real oriental pilaf.

What modes can be used for cooking pilaf

The number of cooking programs in multicookers of different models may vary. However, no matter how many modes your device has: 5 or 20, there are certain standard programs that are present in each of them. It may have slightly different names, but the principle of their operation is the same. This allows you to replace one mode with another and independently find the most optimal for cooking a particular dish.

For cooking pilaf, you can use the programs:

• "Pilaf". This mode is available in almost any model of the multicooker. Its name speaks for itself. Using the "Pilaf" mode in the slow cooker, you can cook according to the classic recipe.
• "Rice". In this mode, a vegetarian or dietary pilaf is ideal. Since the main component of this dish is cereals, it is very important to cook it in such a way that it turns out crumbly. The mode heats the liquid to a boil (at high power), after which it maintains the temperature until it is completely evaporated. This program can also be used to prepare sweet catch with fruit or mushrooms.
• "Bakery". This program maintains a strong boil, while the baking phase of the products takes place at the same time. Since the temperature rises greatly, the contents of the bowl are fried for 5-10 minutes. Thanks to this, any meat turns out to be very soft and tender, with a light golden brown crust, and rice cereal is crumbly, soft, but dense, not sticky. On this program, it is ideal to cook classic Uzbek lamb or beef pilaf in a slow cooker.
• "Kashi". The most suitable mode for cooking friable pilaf from rice and other cereals. On this program in a slow cooker, a simple pilaf with chicken is ideal. Since the program supports the mode of heating and evaporating the liquid, you can cook not only pilaf on it, but also use it to prepare side dishes from cereals.

How much pilaf is cooked in a slow cooker

When choosing the Pilaf program, you can use the default time (60 minutes). However, in many respects, the cooking time depends on the power of the appliance, the type of meat and the type of cereal. When using steamed rice, the time can be set by default, for soft varieties - reduced by 10-15 minutes.

The higher the power of the multicooker, the faster the food will be cooked, including pilaf. However, if necessary, you can set the time yourself. Since the main principle of operation of the device is to maintain pressure and temperature, the food in it almost never burns. Thanks to the special technology used in the multicooker, it is possible to cook dishes without adding oil, fat and steamed. Thus, you can cook a delicious dietary pilaf.

Since the bowl in which the food is cooked heats up evenly, and the temperature inside the appliance is from 80 to 1000 degrees, the cooking time can be adjusted by switching modes. However, it is much less than when using traditional cooking methods on an electric or gas stove. On average, pilaf is cooked from 40 to 60 minutes, depending on the recipe and the chosen method.

What kind of rice is needed for pilaf in a slow cooker

The choice of rice groats is the most important and crucial stage. Since cereals boil quickly in a slow cooker under pressure and high temperature, the most suitable variety is devzira (red or pink) or long-grain steamed.

The ideal budget option is long-grain varieties of Krasnodar rice. You can also use round grains - if desired.

It is very important to follow the recommendations for laying rice, only in this way the pilaf in the slow cooker will turn out tasty and crumbly. Rinse the rice several times with cold water to wash out excess starch and be sure to dry before laying. If the rice is not washed enough, or if there is excess liquid left after washing, it can become sticky, and the pilaf turns into porridge.

The most delicious pilaf recipes in a slow cooker

Pork, chicken and mushrooms are the most popular products that are used to make pilaf at home. In a slow cooker, they cook very quickly, and the pilaf turns out to be very tasty and incredibly fragrant.

Quick pork pilaf in a slow cooker

The easiest and fastest way to prepare a delicious and hearty meal for a family dinner or a festive table. If desired, pork meat can be replaced with lamb or chicken.

Ingredients:

• Pork - 500 g
• Rice - 400 g
• Onion - 2 pcs
• Carrot - 3 pcs
• Garlic - 1 head
• Zira - 0.5 tsp
• Salt - to taste

Cooking method:

Prepare food and water, instead of it you can take ready-made broth.

Turn on the appliance to the "Frying" mode and pour a little vegetable oil into the bowl. Put the meat into it, cut into small pieces well, fry.

Salt, add spices and mix.

Put chopped onions and carrots to the meat. Saute for 5-7 minutes until vegetables soften.

Rinse the rice and put it on top of the prepared foods. Align well.

Pour in water, if desired, you can add garlic. Close the lid of the multicooker and turn on the “Pilaf” or “Rice / Stew” mode.

Set the time to 35 minutes and wait for the ready signal. After the pilaf is cooked, leave it in the slow cooker to reach readiness for another 10 minutes. After that, you can serve the dish to the table.

The recipe for pork pilaf can be changed to your taste: add a green apple, quince or dried fruits. Incredibly tasty and crumbly pork pilaf in a slow cooker with raisins and quince will appeal to lovers of oriental cuisine. The soft aroma of quince and raisins make the taste of the dish truly amazing.

Step-by-step recipe for pilaf in a slow cooker with mushrooms

This recipe is suitable for dietary and vegetarian food. For cooking, you can take any mushrooms, but before using them, you will need to boil them in salted water with onions in advance. The easiest and fastest way is to use champignons, these mushrooms do not require additional processing.

Required products:

• Rice - 2 cups
• Mushrooms - 300 g
• Onion - 1 pc.
• Carrots - 2 pcs.
• Kukrum, zira and barberry - 1/2 tsp each.
• Sunflower oil - 50 ml
• Water - 0.5 liters or 2.5 cups
• Salt - to taste

Cooking steps:

Prepare food, wash mushrooms, remove excess debris and dry.

Finely chop the onion into cubes, carrots - into bars or grate.

Crumble mushrooms into thin slices (slices).

Pour oil into the multicooker bowl, turn on the device to the “Baking” mode and fry the onion and carrots.

Add the mushrooms to the vegetables, stir and continue to fry for another 5 minutes.

Add spices to taste, salt and lay in an even layer, washed rice.

Fill the food with water and set the Pilaf program for 40 minutes. Cook with the lid on until done.

Serve ready-made pilaf with any salad or fresh herbs.

This step-by-step recipe is suitable for the Polaris unit and other appliances from other brands. Depending on the model of the multicooker, the cooking time and program may vary.

• It is recommended to fill the multicooker bowl no more than 0.7 volume. When cooking pilaf, the amount of products should be selected in such a way that, when placed in a bowl, they occupy a little more than half of the volume.
• Since vegetables cook more slowly than meat, they should be laid out on the bottom of the bowl and only after that other products.
• It is not advisable to often open the lid of the device, especially when cooking pilaf. When preparing zirvak, it is better to keep the lid of the multicooker open.
• It is advisable to cut any root crops into not very large pieces: straws or cubes. To cook pilaf with mushrooms or chicken fillet in a slow cooker, you can cut the vegetables very finely, and grate the carrots - it will add extra juiciness.

Video recipe for pilaf in a slow cooker

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 hurry, 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!

Golden rice with spices and the addition of meat has gone through a centuries-old path of development. With over 1000 recipes. Pilaf in a slow cooker is cooked recently, but it has become a worthy representative of an ancient recipe.

It remains a mystery where exactly they first began to cook this rice dish, which is loved by the whole world. It is generally accepted that even before our era, rice was a favorite product in India. There it was first served at the table with seasonings and spices. And the Persians improved the dish by starting to cook it with pieces of meat. The free inhabitants of the Caucasus began to eat it with lamb. In this form, this dish has survived to this day, but incorporating hundreds of small changes. Uzbeks cook it exclusively in a thick cast-iron cauldron on a fire with the addition of cottonseed oil. In the modern world, housewives have gotten used to cooking pilaf in a slow cooker or pressure cooker, and the taste is very close to the traditional Caucasian version.

If you have been wanting to cook delicious friable rice with spices for a long time, but are afraid to fail, step-by-step instructions with a description and a photo or a training video will come to your aid. Delicious pilaf in a slow cooker can be cooked even by young inexperienced hostesses. First, decide on the type of meat. It should be noted that pork and lamb are fatter than chicken. If you are afraid of harming your figure, then you should cook pilaf with chicken in a slow cooker. In taste, it will not be inferior to the classic one, and in terms of calories it will come out much easier. Uzbek pilaf in a slow cooker should be cooked only with lamb. If you live far from the Caucasus Mountains in a big bustling city, then you know that finding fresh chicken fillet on the supermarket shelves is much easier than young lamb. We bring to your attention two options for preparing Persian rice dishes: pilaf in a slow cooker with chicken and Uzbek rice with lamb. All recipes are accompanied by step-by-step instructions with photos and tips from experienced chefs.

Tender pilaf in a slow cooker with chicken fillet

Chicken pilaf in a slow cooker is a great option for a spicy rice dish for diet food lovers. Many refuse this dish precisely because of the high fat content. To diversify your usual diet and not deny your taste buds pleasure, you can replace fatty pork or expensive lamb with tender chicken fillet. Rice with spices and pieces of chicken breast in a multi- or pressure cooker will come out not too greasy, but at the same time golden, fragrant and crumbly.

Ingredients:

• Long-grain rice - 3 multimills;
• Chicken fillet - 300 g;
• Carrots - 2 pcs.;
• Onions - 3 pcs.;
• Garlic - 1 head;
• Water - 6 multi-glasses;
• Tomato paste - 1.5 tbsp. l.;
• Oil (preferably olive) - 15 ml;
• Salt - 1 tsp;
• Spices (turmeric, saffron, cloves, black pepper) - to taste;

Cooking method:

1. Peel vegetables from dirt and peel. The onion needs to be cut not too finely so that it remains juicy (how to do this, you can see in the photo). Carrots are either cut into small strips, or grated on a coarse grater.
   
2. Turn on the "Frying" mode on the pressure cooker, add olive or other vegetable oil and fry the onions and carrots for no more than 10 minutes.
   
3. While the vegetables are blushing in a multi-pan, let's prepare the chicken fillet. We need about 2 of them. It is not worth cutting it too finely, the pieces should be about 3 by 4 cm.
   
4. Add chopped meat cubes to the multi-pan to the fried vegetable mixture and cook everything together for another 10 minutes, changing the “Frying” mode to “Baking” or “Stew”. Salt, pepper and season with your favorite oriental spices at this stage of cooking.
   
5. After the chicken with vegetables is fried, you need to do rice. It must first be washed in cold water. You need to do this 3 to 7 times. Put clean wet rice on the meat, add tomato paste and a whole head of washed garlic. Fill with water.
   
6. The mode on the pressure cooker needs to be changed again to “Pilaf” or “Groats”. Set the time to 45 minutes, you should not cook more cereals: the rice may come out not crumbly, but stuck together. After the specified time, open the lid and stir with a wooden spoon: the aroma and beauty of the dish will conquer the whole family. Pilaf with chicken in a slow cooker is an excellent dish for a cozy family dinner.
   

To make the rice crumbly, do not choose the round variety: it must be long. The rare variety "Devzira" is ideal;

If you are a fan of slightly undercooked and elastic cereals (al dente), reduce the cooking time by a couple of minutes, and the amount of water by 50 ml;

If there is no special mode, “Porridge”, “Buckwheat”, “Rice” or “Multi-cook” will do;

If you are preparing this dish in a multi or pressure cooker for the first time, then it is advisable to watch a video with tips from famous chefs;

Don't buy frozen breast. The fillet does not need to be fried for more than 15-20 minutes, as it will lose its juiciness;

Turmeric will give a bright golden hue, saffron - a specific oriental flavor, and cumin (or cumin) will add spice.

Real Uzbek pilaf in a slow cooker

Pilaf with meat in a slow cooker is a great way to diversify your diet and give ordinary rice an unusual shade. Lamb is fatty and nutritious meat, you will not be able to cook a low-calorie dish. If you have long dreamed of trying rice on a fire in a cauldron with sesame or cottonseed oil, but you live far from the Caucasus, then indulge yourself in pleasure and try cooking Uzbek pilaf in a slow cooker. Cooking this dish in a pressure cooker is easy and fast, especially if you follow the instructions with a photo or video.

Ingredients:

Cooking method:

1. Immediately prepare the vegetables: cut the onion into small cubes, and cut the carrot into very small strips (as in the photo). Fry the vegetable mixture in a pan until golden brown.
   
2. Next, prepare the lamb: rinse it with cold water and cut into 3 by 3 cm pieces. Pour vegetable oil into the multi-pan and set the “Frying” mode. The meat must be fried until a golden crust appears. Be careful not to burn the lamb in the pressure cooker.
   
3. Put the fried onion and carrots on top of the golden pieces of lamb.
   
4. Prepare the classic spices of Uzbek cuisine: garlic, barberry, cumin (zira), saffron. Garlic does not need to be peeled, it is enough to thoroughly wash off the dirt.
   
5. Put the washed rice and spices, salt on top of the lamb with vegetables and slowly pour water over everything. Set the special mode. We cook an Uzbek dish for at least an hour.
   
6. Pilaf in a slow cooker with lamb needs to be cooked a little longer than with chicken. In an hour you will hear the spicy sweet aroma of oriental food. Following all the photos with instructions, the rice will turn out crumbly, golden and incredibly fragrant. The recipe for pilaf in a slow cooker is so easy and quick that it will become one of your favorite options for a delicious and satisfying dinner.

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.

Training

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, long-grain oriental, is suitable.

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

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
• onion 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:

1. Preparing vegetables: clean, cut. Onions - half rings, carrots - cubes.
2. Rice is washed under running water.
3. We cut the meat into small pieces.
4. Add vegetable oil to the multicooker bowl. We warm up according to the "frying" program.
5. Add meat, fry on all sides.
6. Add the onion to the meat, fry for 3-4 minutes.
7. Add carrots, also fry for 4 minutes.
8. 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.
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 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:

1. Wash the rice well.
2. We prepare vegetables. Cut the onion into half rings, carrots into strips.
3. We clean the meat from the veins and cut it.
4. In a slow cooker on the “frying” mode, heat the vegetable oil.
5. Add onion. Fry until golden brown.
6. I put carrots. We fry for a couple of minutes.
7. Add meat and some spices. Fry until it browns evenly on all sides.
8. 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.
9. 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:

1. Rinse the rice thoroughly under running water.
2. Pour dried fruits with cold water, leave to soften.
3. 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.
4. Lubricate the bottom of the multicooker bowl with butter.
5. We put all the dried fruits on top.
6. Add spices to taste.
7. We fall asleep on top of rice. We level. Make a hole in the middle.
8. We heat the water, dissolve honey in it, pour it into the hole. The water should cover the rice by 1 finger.
9. We turn on the “pilaf” program for 25 minutes.

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

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.