The most important thing is to follow the recipe exactly so that it does not turn out too dry and tough. Pilaf recipes in a slow cooker differ in the amount of oil, spices and types of meat needed. Traditionally, lamb was used to prepare this food. Later, various changes appeared, firmly entrenched due to taste or dietary characteristics. For example, chicken is much more popular in its preparation, as it is recommended for those who are trying to stick to a healthy diet.

The five most commonly used ingredients in recipes are:

The popularity of this dish is due to its unique taste due to the combination of various spices, spices and fragrant herbs. Traditionally, they put a choice of zira, cardamom, pepper, turmeric or curry in it. However, you should be careful not to overdo it with spiciness. You can prepare such a treat for a simple family dinner or for a holiday. Such food is quite appropriate for a celebration and will look beautiful on the table, and guests will definitely be satisfied.

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 your family pilaf in a slow cooker, simple, but tasty dish will not leave anyone indifferent.

If earlier you regaled household members with homemade pilaf, and there are some concerns about the multicooker - in vain, with proper preparation it will taste just as delicious.

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 instead of the tastiest oriental dish a mash of rice, meat and carrots, 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 any, use long grain rice- a stereotype from which you can move away. 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:

1. Cut the onion as you like.
2. 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 limp and contribute to the transformation of pilaf into the 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.

Spicy food lovers 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, which must be impeccably adhered to, but here are a few recipes.

So, to cook 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 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 choose correct mode if there is no “pilaf” mode in the multicooker, 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:

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).

• Spices and salt to taste.

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:

Half a kilo of beef, pork or lamb.

Half a kilo of rice.

Half a kilo of onions.

Half a kilo of carrots.

• Hot pepper, 1 PC.

  Spices to taste.

  200 ml of oil.

meat cut small cubes, chop carrots into strips, and onions 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. Ready meal let it brew and serve with herbs.

Bon Appetit.

Video recipe for pork pilaf

Many housewives are trying to unravel the secrets of its preparation. They try different recipes, but not everyone manages to create a real cooking 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 multicooker. The recipe for this dish different options 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.

Plov - this is interesting dish that it can be prepared in a dietary version, with a minimum of fat and even without meat. Dietary pilaf in a slow cooker suggests its own recipe, is prepared according to a special technology, but its taste is still the same 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 own perfect recipe pilaf!

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.

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

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.



Onion peel 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 of the pieces were deep-fried, so be careful!), fry the pork in the 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 meat.

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. Exists 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". This mode is ideal for vegetarian or dietary pilaf. 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 products". 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 slight golden brown, and rice groats are 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

Choice rice groats the most important and responsible 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.

Ideal a budget option- 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 rice several times 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 simplest and fast way cook delicious and hearty meal To family dinner or at 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. 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 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 suitable for the Polaris unit and other devices of 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. For cooking pilaf with mushrooms or chicken fillet in a slow cooker, vegetables can be cut very finely, and grated carrots - it will add extra juiciness.

Video recipe for pilaf in a slow cooker