In order not to waste time, turn on the multicooker. I have five automatic modes: rice, meat, vegetables, soup and braising. I set the mode to "meat" and set the timer for 100 minutes. I pour sunflower oil into the bowl.

While the bowl of butter is warming 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.

Cut the carrots into strips. To do this, at the beginning I divide it into three parts, then each is cut into plates, and then into strips.

We look and sometimes stir the meat, it is necessary that it is thoroughly fried and a golden crust forms. There is no need to rush, if the meat has not yet been properly fried, then we continue. Moreover, we still have something to do.

We take the garlic, put it in a mower / cup and fill it with boiling water so that it is completely covered with water. We leave it like this for 10 minutes, rinse the rice under cold water, and then fill it with cold water and salt a little, stirring with a spoon.

The meat is well roasted

add the onion to it and mix.

The garlic can already be taken out of the boiling water and the excess husk removed from it.

When onions are fried as well as meat,

add carrots.

And mix.

As soon as the carrots are fried (you do not need to fry until golden crust), you need to add water two fingers higher than the frying itself and throw in the cumin seasoning (a pinch or two, to taste) and barberry, as well as salt. And let it cook a little (do not close the lid).

When the water has practically boiled away, time should come to an end. Now we set the rice mode, set the timer for 20 minutes, and continue cooking. We spread three heads of garlic on a fry.

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 frying with the rice. The roast should remain on the bottom. This can be done using a tablespoon by directing a stream of water at it. Salt a little more, and you can also add a pinch of cumin and barberry. In the process, it is necessary to collect the rice from the edges to the center with a spoon, forming a semi-sphere.

Now we will wait until the water has practically boiled away, and about 6 minutes before the end, I will close the lid. When the time is up, do not immediately open the lid, first release the steam by opening the special valve and wait for the steam to come out! Be careful!!!

Now we open and mix, after taking out the garlic,

and we don't let the pilaf breathe a lot, about 5 minutes. Just during this time, excess oil, if any, will go down. Now we serve!

We spread it on a large plate / lagan, garlic on top and you can delight your loved ones! Bon Appetit!

Moreover, there is a wide variety of multicooker, so some modes may differ, as well as the cooking time. If you have a frying mode, use it first. In the last step, if you do not have a pressure cooker function, then it may take more time, i.e. with the lid closed, it will be necessary to hold the pilaf for about 15 minutes, until the water boils down completely!

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

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

If you used to regale your household with homemade pilaf before, and there are some concerns about the multicooker - in vain, if properly prepared, it will turn out to be just as tasty.

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

How to cook pilaf in a multicooker: cooking procedure

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

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

The only thing is that parboiled rice grows in size and adds piquancy to the pilaf.

Traditionally in the East, long-grain rice is not used at all, using the most common, round-grain rice.

The opinions of the chefs vary, some use parboiled rice, and some use 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:

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

Some cooks cut the trunk of carrots, believing that it spoils the taste. You know, an experiment shows that this recipe changes the flavor of the dish, making it more savory.

We refuse the grater, neither on a large, nor on a small one - a grater is taboo! Grated carrots give off juice too quickly, sour and contributes to the transformation of pilaf into that very rice porridge with meat and vegetables.

Now about spices, it's a matter of taste, but there are seasonings without which the dish ceases to be pilaf:

cumin seeds, that is, black cumin,

dried barberry,

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

ground pepper,

Add dried or fresh tomatoes, hot peppers to taste. 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 in the cooking process, they are added to the finished dish, before serving, and even then, not always.

Fans of spicy cuisine add nutmeg and coriander, delicious, but not for everybody. If you have never used spices actively, 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 is boiling and clear again.

You have laid out the chopped onions, you are waiting, the oil should turn light and now you can add the chopped carrots. We wait for boiling and transparency again, add meat and so on, the scheme does not change.

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

When everything except the rice is ready, move on.

Align the "substrate" of meat and vegetables and cover with an even layer on top with pure rice. Add boiling water along the edge of the dish, this must be done 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, putting the multicooker in the desired mode.

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

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

parboiled 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 carrots into large strips.

Chop the onion finely.

We turn on the multicooker to the "browning" mode. Pour in oil to hide the bottom.

When the multicooker is warmed up, pour out the meat and fry until golden brown.

We send carrots to meat.

Add onions and fry for 5 minutes.

Add 1 liter of hot water. You need to take twice as much water as rice. Pour half a bag of pilaf seasoning. Pour in 2 teaspoons of salt and pepper to taste. Mix everything thoroughly, taste it. If all is well, proceed to the next step.

We wash the rice several times until the water becomes clear.

Pour in the rice and distribute it evenly.

Insert the garlic cloves into the rice and close the multicooker.

We turn on the multicooker to the "meat" or "pilaf" mode, if there is one.

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

Bon Appetit!

Correct pilaf in a slow cooker - video recipe

Pilaf with chicken in a slow cooker

We need:

Breast without bones or skin.

A pound of rice.

Large onion.

3 medium carrots.

The head of garlic is medium in size.

100 ml of sunflower oil.

A liter of hot water.

Spices and salt.

Small tomato.

In the multicooker, select the desired mode and fill the bowl with oil. You need to wait a little for it to warm up and, according to the rules described above, add and cook vegetables and meat in a bowl in turn. Average cooking time for meat is 4-6 minutes.

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

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

Plov recipe in a slow cooker with chicken giblets

It's unusual, tasty, and quite budget-friendly. If you want fragrant pilaf in a slow cooker, but there is no money for good meat, you can replace it with hearts, this will not harm the family budget, and you can please your family with a delicious dinner.

We need:

Chicken giblets, you can take hearts, 700g.

2 large onions.

2 large carrots.

500 g of rice.

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

• Spices and salt to taste.

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

The oil needs to be heated in the frying mode and cook the zirvak, fry all the vegetables in turn, as soon as the oil becomes transparent again, add the following ingredient.

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

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

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

Pilaf in a slow cooker with beef, lamb or pork

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

A pound of beef, pork or lamb.

A pound of rice.

A pound of onions.

A pound of carrots.

• Hot pepper, 1 pc.

  Spices to taste.

  200 ml of oil.

Cut the meat into small cubes, chop the carrots into strips, and the onion into large cubes. Rinse the rice several times to make the water clear.

We turn on the necessary and suitable mode, one by one according to the rules, lay out the 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 pilaf with pork

Pilaf belongs to oriental cuisine. The word itself came to us from the Turkic-Tatar languages, where it is pronounced as "pilav". Historians associate the origin of pilaf with Persia and India, from where it spread throughout Asia.

In oriental cuisine, this dish takes pride of place. This is a traditional treat that can be served on the table both on weekdays and on holidays. Its main ingredient is rice, to which pieces of fruit or meat are added.

Each country has its own recipes for pilaf, but all options are very tasty and beckon with a spicy aroma. Pilaf is usually served in a large dish, which takes place in the center of the table. The food is laid out in a slide and decorated with a large head of garlic. It is customary to eat the dish with a lean cake or with your hands. By eliminating meat products and adding vegetables to rice, you can try a vegetarian version of this oriental dish. Rice goes well with chanterelles, mushrooms, tomatoes, aromatic porcini mushrooms, carrots and onions. A little saffron will give the rice a delicious yellow color.

In the countries of the East, pilaf is cooked in a large cauldron with thick walls and a bottom over an open fire. Traditionally, it is prepared in several stages: first of all, meat and vegetables are fried (this process is usually called "zirvak"), then the process of laying rice goes through. And in order for the dish to turn out delicious, it is necessary not only to know about the methods of its preparation, but also to carefully approach this process and choose the right ingredients for its preparation.

Of course, an open fire and a large cauldron are unlikely to be found in an ordinary apartment or house. But a multicooker would be an excellent alternative.

Many housewives are trying to unravel the secrets of cooking pilaf. They try different recipes, but not everyone succeeds in creating a true culinary masterpiece. And below you will learn about some of the secrets that will help you make the perfect pilaf in a multicooker.

It should be said right away that the preparation and cooking of pilaf is a special ritual for many. The main thing is to adhere to a positive attitude in this matter, and the multicooker will come to your aid. Despite the fact that it was invented relatively recently, it almost immediately managed to win a worthy place among kitchen appliances. All this thanks to the saving of effort and time for cooking and the convenience of its use.

Attention! If you want to know more recipes for the multicooker, then all of them are presented on the main page:. Also note that all our recipes are structured according to the relevant thematic headings. This will greatly facilitate your search.

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

The most traditional recipe for lamb pilaf is considered. But that doesn't mean you can't experiment with ingredients. You can cook a variety of options: pilaf with pork, chicken, beef, mushrooms, turkey, duck, seafood, etc. In addition, you may not focus on meat at all, making it exotic: pilaf with vegetables, raisins, fruit pilaf, sweet pilaf. But the classic, or as it is also called, the correct pilaf is Uzbek pilaf cooked in a slow cooker.

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

The preparation process for this dish involves a careful approach to the choice of rice. To do this, you can use far from all rice, but give preference to long-grain varieties that have a grain size of 6 mm: steamed, basmati, devzira, lazar, chungara. Some cooks can do without rice altogether.

It should also be noted that pilaf is an interesting dish that can be prepared in a dietary version - without meat and with a minimum of fat. Diet pilaf has its own recipe, is prepared using a unique technology, but its taste still remains the same mouth-watering and aromatic.

How to cook pilaf in a multicooker? Recipes with photos and step-by-step descriptions

After studying the recipes above, you will know how you can cook delicious pilaf in this wonderful saucepan. You can adjust our recipes based on your tastes and share in the comments what you got. Don't be afraid to improvise as it is so easy to create your own recipes!

We will tell you how to cook pilaf in a multicooker, and it will become your signature dish and will conquer your family and friends with its taste and aroma. A family dinner with this wonderful dish will become a real holiday that will bring a lot of positive emotions.

Regardless of whether your multicooker has a "Pilaf" mode, cooking will be successful. The special mode can be successfully replaced with a suitable program without affecting the dish in the least.

The correct pilaf is crumbly rice, appetizing ruddy meat, fried vegetables that have not lost their shape and aromatic spices.

• The main secret of delicious pilaf is not in the composition of the products, but in the technology of its preparation and strict adherence to step-by-step operations.
• The ratio of rice, meat, carrots, onions should be 1: 1.
• Carrots should not be grated; they should be cut into strips or large cubes.
• Do not open the lid of the multicooker prematurely and do not stir the rice while cooking.
• If you let the rice steep for about 30 minutes, it will taste even better.

Take a close look at our recipes for pilaf in a slow cooker and surprise your family and friends with your culinary abilities.

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

Beef pilaf

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

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

Pilaf with pork

• parboiled rice - 0.45 kg.
• pork ribs or tenderloin - 0.45-0.5 kg.
• carrots - 150-180 gr.
• onions - 2 pcs.
• sugar - 15 gr.
• oil - 80 ml.
• garlic - 8 teeth
• prunes - 1 ghmen
• chili pepper - 1 pod
• barberry and cumin - to taste

1. Tackle the rice first. It must be rinsed with water several times to remove plaque. Then soak the grains in hot water for about 2 hours. At this time, wash and chop the meat (ribs), chop the carrots and onions.
2. Pour the butter into a multi-bowl, heat it in the Bake or Sear program. In hot oil, send the tenderloin or chopped ribs. Add sugar and stir for 1 minute.
3. Continue frying the meat until it is golden brown and covered with a crust. Add onions, cook until translucent. Send carrots, chopped into bars, here.
4. When the roasted pork is done, season with salt and seasoning. Stir. Add rice soaked in water, flatten everything with a spatula. Insert prunes, peppers and peeled garlic cloves into the surface so that they are almost invisible.
5. Pour in filtered water at room temperature. Do this around the edge of the multi-bowl or spoon at a time, otherwise the beans will mix with the meat and vegetables. The liquid should cover the rice by 1.5-2 cm.
6. Cover the device and set the "Pilaf" or "Groats" function. When the timer rings, do not rush to open the lid. Let the pilaf brew for about 1 hour on the heating mode, then remove the garlic and pepper from it.

Pilaf with chicken

• garlic head - 1 pc.
• long rice - 440 gr.
• chicken fillet - 600 gr.
• onions - 100 gr.
• carrots - 2 pcs.
• oil - 90 ml.
• spices - taste

1. Heat the vegetable oil in the "Baking" function, then fry the onions and carrots in it. Add the diced chicken fillet and cook with the vegetables.
2. Pour in the spices, mix the contents. Add skinless tomato or tomato paste, if desired. Continue frying with the lid open for 6 minutes.
3. During this time, rinse the rice and place on top of the entire contents of the multi-bowl. In the center, enter the peeled head of garlic, fill with water 1.5 cm.
4. Start the program "Rice" or "Pilaf" for 60 minutes. When the multicooker emits a signal of completion, put it on "Preheat". Wait half an hour, taste.

Vegetable pilaf

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

1. Peel the onion and chop the vegetable into strips. Chop the tomato into cubes, peel the bell pepper and chop in random order. Chop the carrots into slices, do the same with the zucchini.
2. The vegetables are ready, now peel the garlic and cut it into thin slices. Rinse the rice in several waters, then soak in boiling water for half an hour. Stew the onions and carrots in a multi-bowl until golden brown.
3. Add all other vegetables, including garlic. Continue frying on the appropriate setting for about 5 minutes. Add green beans, smooth the surface.
4. Season with salt, add washed and soaked rice. Set the "Pilaf" or "Rice" function, cook for 60 minutes. When the signal rings, turn on the "Heating" for 20 minutes. Serve with herbs.

Pilaf with fish

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

1. Place the fish pieces on the bottom of the multi-bowl so that there are small gaps between the fillets. Pour in vegetable oil. Peel and wash the onions and carrots. Chop vegetables finely and place in the same gaps between fish. Set the "Frying" mode, wait 10 minutes.
2. After the specified time has elapsed, stir the chopped vegetables, turn the fish over. Stir in the tomato paste. Continue cooking on the set mode for about 5-7 minutes. You can do another way: prepare the frying in a separate frying pan, at the end of the manipulation, add the pasta.
3. A few minutes after frying, turn the fish fillet and sprinkle with spices and salt. Next, you need to add rice and pour in the water specified in the recipe. Cook the dish in the "Stew" mode for 40-50 minutes. After finishing the operation, check fig.
4. If, in your opinion, the pilaf is not quite ready, continue cooking. Add water if necessary to keep the rice dry. For this, it is recommended to pour in 120 ml. Simmer the dish for 10-15 minutes. Serve the pilaf without stirring. In doing so, you must cover all layers.

Pilaf with chicken hearts

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

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

Sweet pilaf

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

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

Pilaf with mushrooms

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

1. Prepare the mushrooms properly. Choose exclusively high quality and proven raw materials. Otherwise, you risk getting serious poisoning.
2. Wash and peel the vegetables and rinse the rice several times. Pour the required amount of oil into the multi-bowl, heat it well.
3. Send finely chopped mushrooms, carrots and onions into the container. After a quarter of an hour after frying, add the required amount of spices, focusing on your taste.
4. Place the steamed rice on top of the prepared vegetables. Stick the garlic into the wrapped cereal. After 50 minutes, the pilaf will be ready in the "Stew" mode.

1. When preparing pilaf, garlic can be chopped into a dish or left in a shell. There is practically no difference, a matter of taste. Remember, when frying vegetables in a multi-bowl, stir the ingredients only with a wooden spatula.
2. In order not to get sticky porridge, it is recommended to rinse the rice several times before cooking. Delicious pilaf will come from high quality cereals. Choose beans of medium length or more.
3. It is not recommended to cook pilaf from Indian and Thai rice varieties. Otherwise, you will not be able to get the dish you want. As a rule, spices in the form of hot peppers, barberry, cumin and whole grains of cumin are ideal for pilaf.
4. Remember, to prepare delicious pilaf, you need to pour in boiling water, so the temperature will not break. As a rule, you can combine many products with a ready-made dish, mainly fresh vegetables and herbs.

To cook really tasty pilaf, you need to adhere to practical recommendations. Find the most suitable recipe for yourself and go for it. Pamper your household with a non-standard pilaf. Choose premium rice.

Video: delicious pilaf in a slow cooker

Many men are intimidated by various fancy recipes with thirty names of ingredients. And how not to get confused! Let the women figure it out. And we will share a simple recipe for a real man's pilaf.

And the cooking process is even more simplified by the assistant of every single man (and sometimes married too) - a slow cooker.

If you decide to cook delicious pilaf in a slow cooker, use this recipe. Pilaf turns out to be no worse than cooked in a cauldron.

Advice:

1) to make the pilaf especially tasty and crumbly, we recommend taking special varieties of rice: parboiled rice, Basmati rice or Jasmine rice.

2) if you do not want to make a mistake with spices, then take a special seasoning "For pilaf".

3) the appetizing yellow color will add the turmeric spice to the dish.

What we need:

Meat (we suggest taking poultry meat - turkey or chicken) - 450 gr
Rice - 1.5 glass
Water - 3 glasses
Onions - 1 piece
Carrots - 2 pieces
Salt, pepper, cumin spice - to taste
Vegetable oil - 2 tablespoons
Garlic - 1 head

Cooking pilaf in a slow cooker

Cut the meat into small pieces

Rinse the rice in cool water at least 5 times

Rub the carrots on a coarse grater

Chop the onion larger

Chop the garlic

Pour oil on the bottom of the multicooker pan and start frying onions, carrots and garlic in the "Fry" mode (7-10 minutes). Do not close the lid of the multicooker.

Add meat to vegetables and fry for another 15 minutes (stir so that nothing burns!)

Add salt, pepper, spices and, stirring, fry for another 2 minutes and turn off the mode. We fill in the washed rice, add all the water, mix a little. We select the mode "Pilaf" (or "Rice") and cook until the end of the mode.

Real pilaf is ready! Bon Appetit!