How to quickly cook pilaf in a slow cooker. How is dietary or vegetable delicious pilaf in a slow cooker? A selection of recipes for delicious pilaf in a slow cooker from various meats or fish

It wasn’t because I had a good life that I started cooking pilaf in a slow cooker, and it wasn’t because I wanted to experiment with this fashionable unit, which is the sin of many Internet housewives.
What else can you cook in it, they say, besides porridge? This is how literally thousands of recipes appear for cooking in this device everything that should not be cooked in it.
But with pilaf it’s a different matter - there really is such a button on the panel!
How does the “pilaf” mode differ from the “porridge” mode? Don't know. The machine is complex, “electronic” and inaccessible to the mind of a simple girl.
However, I had to master it. Not by choice, really, but under the pressure of life circumstances...

I have always believed that real pilaf can only be cooked in a cauldron and over a fire, or at worst, at home on a stove, but in a cauldron, again.
But when you become a working mother, time at work stretches like a long winding river, and at home, and on weekends, it flies by like a jet plane. So you try to contrive so that you have enough time for cooking, and for household chores, and for your family.
That’s why I decided to once again trust my multicooker assistant and use it to prepare homemade pilaf.

Let me note right away that the dish turns out tasty, crumbly and aromatic, but of course not like cooking at the stake, but quickly and without hassle.
The previously presented recipe for a regular stove had to be slightly creatively reworked and adapted for a slow cooker. I was pleased with the result, as always. (modesty adorns me)

It turns out to be pilaf, and not porridge with meat, which I was still afraid of. The rice is crumbly and completely soaked in zirvak and meat juice, as it should be.
Tasty and aromatic. The recipe has the right to exist and be included in my main range of homemade dishes.
I recommend.

***

For pilaf in a slow cooker we will need:

- rice - 2 multi-cups (mult-glass = 150 ml., for my unit, at least);
- water (hot) - 3 multi-glasses;
- boneless meat - 300-400 g;
- onions - 3 pcs.;
- carrots - 2 pcs.;
- spices for pilaf - to taste;
- garlic - 1 head;
- vegetable oil - 100 g.

These are the starting products for our dish.
Multiglass - a glass from the multicooker set, exactly 150 ml. You can also use simple glasses - the proportions will be preserved, and this is the main thing.

Recipe

Let's start with meat, naturally. It will be the first to be fried and will even “represent” zirvak.

Cut the meat into medium pieces, I used pork. (we have already discussed the use of pork in this dish - see comments to Pilaf)

Pour vegetable oil for frying into a multicooker and add chopped meat.

Set the "Fry" mode, in my multicooker for 15 minutes.

Prepare onions and carrots for further cooking.

Somehow it turns out that way.

The meat was fried. I’ll repeat again, I took the tenderloin, it cooked instantly, 15 minutes. It was more than enough, in my case, you set the mode taking into account the type and age of the meat you choose.

Add onions there too.

Then fry everything again for 15 minutes. in the "Frying" mode with the lid closed with the addition of oil. We can say that the zirvak is ready.

Let's take rice. I approach the choice of rice with all responsibility, I take the Agro-Alliance or Mistral brands,

As always, rinse the rice until the water is clear, the gluten must be washed off, otherwise you will end up with porridge.

Drain the water, the rice for pilaf is prepared.

Place rice in a multi-roller.

Pour in hot water. Hot (!), pay attention. Almost boiling water from a kettle.

We are already halfway through the finished pilaf in the slow cooker.

“Drown” a head of garlic in the rice.

Add spices, it took me 2 heaped teaspoons, salt in my case 1.5 teaspoons. Adjust salt to your taste.

We close the lid, set the “Pilaf” mode and wait for the call to eat (meaning, we calmly go about our business for a whole hour).

This is what pilaf looks like after the multicooker signal that it’s ready. Gently mix it from the edge of the bowl to the center.

Pilaf in a slow cooker is ready - quickly, tasty, without hassle. And not porridge!

It turned out very tasty. The rice was soaked and did not stick together. Of course, there is not enough smoke from the fire, and the 3 liter bowl of my multicooker will not be enough for a real oriental dish.
But for everyday feeding of a small family - just perfect!
Be sure to try it, you will like it. At the very least, you'll like the simplicity and speed!

Bon appetit!

Multi-cookers won everyone’s love within a few months, and some time after their appearance they won the hearts of even those who do not recognize the use of innovations of technological progress in the kitchen. So pilaf fell into the category of dishes that are now easy to prepare using this miracle of technology. Even if the multicooker does not have a “pilaf” mode, you can cook pilaf using other programs. To make it tasty and crumbly, you should take into account the tips and useful tricks of experienced chefs.

How to replace the “pilaf” mode if there is no such cooking mode in the multicooker

If the multicooker does not have a suitable program, then in what mode can you cook pilaf so that it does not differ from the traditional recipe? The ideal option is the “Porridge” mode, it is available in 99% of multicookers and is perfect for preparing pilaf.


It is best to cook a recipe with chicken in this mode, but for the traditional preparation of lamb it is better to choose “Stewing”, which is also provided in a large number of devices. If this mode is not available, you can replace it with the “Baking” program, but you will have to adapt to it.

Important! In the “Pilaf” mode the standard cooking time is 60 minutes

But the duration of cooking is influenced by the type of grain and meat chosen: lamb takes longer to cook than chicken, just as steamed rice takes longer to cook than polished white rice (10-15 minutes longer).


Much depends on the power of the device. If it is more than 1100 W, then the cooking time is reduced by a quarter. Due to the fact that the device works on the principle of maintaining pressure and temperature, there is no need to worry about food burning.

A special technology involves the use of a minimum amount of fat (oil or animal). This allows you to prepare dietary recipes, but traditional Uzbek pilaf still needs a fat component.

How to properly cook pilaf in a slow cooker

When choosing grains for cooking in a multicooker in the “Pilaf” mode, there are no special recommendations. The best option is devzira. However, many cooks successfully use Krasnodar round rice, basmati, and long-grain steamed product.

Advice! It is important to follow the grain laying technology, which also does not differ from the standard one.

The rice must be washed before placing it in the bowl until the water becomes clear. If the grain is too sticky and starchy, the pilaf will eventually turn into porridge.

If the multicooker does not have a “pilaf” mode, you can prepare a dish from meat that is not as sensitive to temperatures as lamb. A delicious dish is made from chicken, pork and mushrooms. In this case, you can use any mode: stewing, baking, rice.

Simple pork pilaf

To prepare the dish, you will need the “Frying” and “Stewing” or “Rice” modes. The original recipe uses pork, but you can use chicken:

• 500 g meat;
• 400 g rice;
• 3 pcs. carrots;
• 2 onions;
• head of garlic;
• 0.5 tsp. cumin;
• pepper and salt.

Prepare pilaf in broth or use plain water. The rice is washed, the vegetables and meat are peeled and cut into cubes. The multicooker is turned on to the “Frying” mode and 2-3 tbsp is added. l. vegetable oil, fry the meat in it until crusty.
Add spices and onions along with carrots to the meat, fry for 5-7 minutes until the vegetables become soft. Now lay out the rice and drown the garlic in it, do not mix the components anymore. Switch the device to the “Pilaf” or “Stew” mode.


Cooking time – 30-35 minutes. As soon as the equipment gives a signal, count down another 10 minutes, open the multicooker and try. If the dish is ready, it is served. If the rice seems dry, simmer for another 10 minutes.

Recipe with mushrooms

Using a multicooker you can prepare delicious vegetarian pilaf with mushrooms. Before implementing the recipe, the mushrooms need to be boiled in salted water with onions. You can use champignons, honey mushrooms, porcini mushrooms.
Components! Take 2 cups of rice, 300 g of boiled mushrooms (about 600 g of raw mushrooms), 2 onions and carrots. Of the spices you will need 0.5 tsp. cumin, turmeric and 1 tbsp. l. barberry. Salt and pepper are taken to taste. You need 2.5 glasses of water, as well as 50 ml of oil.


Boiled champignons are cut into thin slices, onions into cubes, and carrots into cubes. Place in a heated bowl on top of the oil and fry in the “Baking” mode. Stir and simmer for 5 minutes, adding spices. Place well-washed rice on top.

Fill the food with water so that there is 1-2 fingers more of it. Set to “Pilaf” mode, close the lid, timer – 40-45 minutes. If there is no such mode, use “Quenching”. The recipe goes well with a fresh salad of greens and cucumbers.

Chicken recipe

This recipe with the “Stewing” and “Frying” modes was created specifically for Redmond and Polaris equipment. To prepare, take: 700 g of devzira or other rice, 1 kg of chicken meat (preferably different parts of the carcass), 700 g of peeled carrots, 500 g of onion, 200 g of vegetable oil and a bouquet of spices. The spice set must include cumin - at least 1 tsp. You can also add garlic, cumin, bay leaf, black pepper, and barberry.


Cooking process:

1. The chicken is washed, dried, cut into portions.
2. The onion is cut into half rings, and the carrots into cubes or cubes up to 0.5 cm thick.
   
   
3. Pour oil into the multicooker and heat it well, for at least 5 minutes until smoking.
4. Place the meat in oil and fry over high heat with the lid open. The chicken should be covered with a golden crust.
5. As soon as this happens, add onion half rings and fry until transparent, then carrots are added to it.
6. As soon as the vegetables are soft, but not quite ready, add all the seasonings and salt. Spices are added in an amount of 0.5 parts of the bulk.
   
   
7. Next, as soon as the spices are mixed with the vegetables, add 100 ml of water after about 2 minutes and simmer under a closed lid for 5 minutes.
8. Meanwhile, the rice is washed at least 5 times until the water runs clear. This is necessary to eliminate excess starch. Add rice to vegetables, level with a spatula and pour hot water 1.5 cm above the contents of the bowl.
   
   
9. Set the “Extinguishing” mode for 1 hour, cover the lid and do not open it again. Only 15 minutes before the end of cooking, add garlic cloves and the remaining spices to the rice.
10. As soon as the device gives a signal, it is turned off, or wait another 10-15 minutes. After this, open the bowl, mix and serve the pilaf to the table.

You can decorate it with fresh tomatoes and herbs, which go perfectly with pilaf and refresh its taste.

What modes can be used for cooking pilaf

Now we should consider in detail the programs for pilaf, how they differ:

The “Porridge” mode should be used in extreme cases, as the pilaf in it turns out more sticky and less crumbly.

Pilaf in a slow cooker classic recipe

To prepare a classic recipe for pilaf with lamb in a slow cooker, you need to take: 600 g of meat, cut into pieces, 2 cups of steamed rice, 2 large carrots, 2 onions, 2 tsp. mixtures of cumin, coriander, mustard and barberry, 2-3 tsp. salt. You will also need 4 cups of boiling water. The measure of glasses is given when using cut glassware.


Cooking processes:

1. The basis for zirvak. In a bowl, fry the meat in hot oil until the juice from the pieces has completely evaporated.
2. Adding vegetables. Then add spices, salt, carrots, cut into cubes, and onions. Fry until half cooked for 3-4 minutes.
3. Laying rice. Rice washed until clear water is placed on top. The components are mixed and poured with boiling water. Set the “Rice”, “Stew” or “Baking” mode. Total time – no more than 40 minutes.

After cooking, the dish should stand for another 10-15 minutes. Using the same recipe, you can cook pilaf in a slow cooker with chicken, just reduce the time by 10 minutes.

To make the pilaf tasty, crumbly and right the first time, remember a few small tricks:

• fill the cup only 7/10 of the volume, that is, 0.7 liters from each liter;
• when adding food, fill the multicooker to 60%, as there will still be water and the rice will increase during cooking;
• Do not constantly open the lid while checking the food. It is best to not open it at all after frying and adding rice until the timer notifies you that cooking is complete;
• Root vegetables are cut into small pieces, otherwise they will not have time to fry before adding the cereal.

In a slow cooker, pilaf can be cooked with grated carrots, since little fat is used here, and the dish often turns out dry. Unlike the traditional recipe, grated carrots here only improve the taste.

Pilaf cooked correctly in a slow cooker is not fantastic.

And if a lover of traditional recipes is given a taste of such a dish, he is unlikely to remain indifferent. And you can cook an Uzbek dish even without using the classic “Pilaf” recipe.

Good morning everybody! What are you cooking for dinner today? And I pilaf, but unusual, but in a slow cooker. Do you know why? All because I adore this miracle worker. She always helps me out like that, well, there are simply no words, just delight, I don’t know how I used to live without her.

I often hear opinions from people that this is a waste of money, but for me personally this is not the case. Not a single day goes by that I don't cook in it. It's so simple, quick and very tasty. With it, all mine and others turn out rich, and milk porridges are all the more delicious because children gobble them up on both cheeks))).

Therefore, today I decided to take this particular topic and introduce you to the most delicious and simple recipes for pilaf, which can be prepared from any meat.

To prepare real pilaf you need to know the secrets and tricks of cooking. So let's quickly get down to business, and as the article progresses you will learn everything.

There are no big differences in how this is done in a cauldron or in a frying pan; if you have your own proven recipe, then you can easily take it and use it in a slow cooker.

We all know that pilaf is not our Russian dish, but it came to us from the East and conquered everyone. There is a great variety of cooking options. Real pilaf is prepared from lamb and therefore the first recipe will be made from this meat, but if you wish, you can replace it with any you like.

We will need:

• rice - 2.5 measuring cups from a multicooker
• water - 5 measuring cups from the multicooker
• carrots - 2 pcs.
• garlic - 2 heads
• hot chili pepper - 1 pod
• beef or lamb meat - 500 g
• vegetable oil - 50 ml
• onions - 2 pcs.
• pepper and salt to taste

Cooking method:

1. Take two large heads of onions and chop them into half rings.

2. Lamb meat, if not, chop the beef also into small pieces, be prepared for it to decrease in volume when frying.

3. You will need to cut the carrots very correctly, correctly. To do this, take a sharp knife and chop it into thin strips on a kitchen board, in the form of straws.

4. After all the steps, take the multicooker bowl and pour vegetable oil into it. Select the "Fry" mode with the lid open. Place onions there. Fry until the onion is soft and golden. Next, place the pieces of meat and fry, stirring occasionally so that nothing burns.

After some time, approximately 20-30 minutes, lay out the carrots in strips, stir and simmer for another couple of minutes. Vegetables and meat are almost ready. Pepper and salt them. In order to get a very rich and fragrant pilaf, add your favorite spices; it is best to use a special seasoning for pilaf or curry.

Important! It is this set of spices that will give you the awesome taste you need. Simply fantastic!

5. It's the turn of rice. But, before placing it here, you need to fill the meat and vegetables with water. Take enough water that has been boiled in advance and just boiled so that it covers all the meat and should be 0.5 mm higher than it. Then put garlic (2 heads) and hot chili pepper in boiling water. Simmer like this for 15 minutes.

6. Rinse the rice thoroughly and then place it in the multicooker bowl. Look carefully at the water level and add more if necessary. The water must cover all the rice and be about 0.5 mm higher. Select the following “Rice” mode in the multicooker or, for example, in my Polaris, the “Grains” mode and trust the miracle worker.

Important! To be more precise, the calculation of rice and water is as follows: for 2.5 multi-cups from the multicooker there are 5 multi-cups of water. This is what my book advises, which came as a gift with purchase. I always follow these recommendations.

After this, usually after 25 minutes the beep will sound, open the lid and see how much water is left. Poke with a wooden spatula to reveal. Most likely, there will still be some water left, so close the lid and leave in the “Warming” mode for another 40 minutes so that all excess moisture is gone and evaporated.

Important! If you like non-crumbly pilaf, then you don’t have to leave it in the “Warming” mode, but use it right away. But, in my opinion, this will be rice porridge with meat, and not pilaf.

7. Garnish with sprigs of parsley or other herbs. Bon appetit!

Video: Cooking pilaf in a slow cooker at home

Another simple option, which you can watch in this video from the YouTube channel, everything is shown in a very step-by-step and accessible way:

How to cook crumbly beef pilaf if there is no “Pilaf” mode

It happens that there really is no such mode, if you have a multicooker of the Polaris or Redmond brand, then there is a mode such as “Grain” or “Pilaf”, in other models such as Atlanta, Bork, Vitesse, Vitek, Mulinex there is often this mode does not exist, then select the “Extinguishing” mode; it is available in any miracle worker.

I think that a lot of people are faced not only with this problem, but also with the problem that rice turns into porridge during the cooking process. Why is this happening? The proportions of water and rice are incorrect, and the rice needs to be large, preferably steamed, and there should be a low heat, in this case the correct multicooker mode.

There is also a version that rice should not be washed in order to get as much fluffiness as possible, but how do you do it? I personally always rinse, but do not soak, I did experiments, and my experience showed me that everything depends on the correct amount of water in the bowl.

And it’s better to take long-grain than short-grain; round, although tastier in my opinion, is suitable for casseroles and rice porridge.

We will need:

• lamb - 1 kg
• rice - 300 g
• carrots - 300 g
• rice - 300 g
• salt to taste or 3 pinches
• sunflower oil - 3 tbsp
• garlic - 1-2 heads
• barberry - 5 g
• zira - 2 tbsp
• seasoning for pilaf - sachet

Cooking method:

1. Trim the fat from the lamb meat to render it later. Chop the pulp itself into small pieces.

2. Cut the onion into half rings, and the carrots into strips, or you can chop them on a grater for Korean carrots. Cut the bottom of the head of garlic like this, as shown in this photo, so that the pilaf turns out to be very fragrant.

2. Fry the fat, or whatever you call it, fat cut from the lamb pulp with vegetable oil in a cup on the “Fry” mode, and after the cracklings have melted, remove them with a noise and add vegetables: carrots and onions.

Fry for 5-7 minutes until the vegetables become soft. Then add the lamb and fry until half cooked.

Important! Cook with the lid open so that all excess moisture evaporates.

Add seasoning for pilaf, as well as cumin ground in a mortar and add three or four pinches of salt. The aroma is simply incomparable. Simmer for another 5-7 minutes.

If you have little liquid left, then add more water to the surface of the rice so that the rice is completely drowned in water.

4. Add a head of garlic to the center. Close the lid and select the appropriate mode for your multi-helper. It can be “Stew” or “Grains”, “Pilaf” for 40 -45 minutes.

5. After the required time has passed, the multicooker will switch to the “Warming” mode; leave it to stand for 15-20 minutes. And then enjoy the deliciousness. Bon appetit! Please note that the rice according to this recipe did not turn into porridge, the meat turned out crispy, and the color of the pilaf was yellow and beautiful, and this is very important!

Delicious pilaf with chicken in the Polaris multicooker

So we got to this chicken version of pilaf. It turns out quite tender and spicy. If you are preparing this Uzbek dish for the first time, then start with this recipe.

We will need:

• chicken breast fillet – 0.5 kg
• onions - 2 heads
• carrots - 2 pcs.
• tomatoes - 2 pcs.
• rice - 1.5 tbsp. multi-glass
• water or broth - 5 multi-cups
• garlic - 6 cloves
• seasoning for pilaf, curry, salt and pepper to taste

Cooking method:

1. Prepare all the ingredients; to do this, cut the onions and carrots in a way convenient for you.

Important! Do not mince the onion, it will still fry and decrease in volume, but it will add some piquancy in taste and aroma. Carrots can be grated or cut into strips.

Remove the skin from the tomatoes, you can pour boiling water over it and then it will easily come off, or you can do it another way: take a regular grater and rub all the pulp so that the skin remains in your hands.

Fry the onions and carrots in the “Fry” mode until the vegetables become soft and the onions turn golden. Next, add chicken pieces and stir. Fry until almost done.

Important! It is at this moment that add the tomatoes and fry them for 10 minutes.

At the end, add pilaf seasoning, salt and pepper.

2. Then add washed rice. Pour in water or broth. Stick garlic cloves all over the surface. As you can see, this oriental dish immediately acquires a yellowish color. Close the lid and select the “Grain” mode for 25 minutes.

3. And then do not switch from the “Warming” mode for about 30 minutes, so that the pilaf is infused and saturated with all the aromas of the seasonings, and all excess moisture evaporates.

This porridge is so easy and quick to prepare and can be prepared for dinner. Or put it on the table as a second course for lunch.

Pork pilaf in Redmond

This is also one of the easiest cooking options, it turns out simply amazingly delicious, as my husband says, it’s a superbomb. The secret here, of course, is in the meat, because it is fatty and therefore has a special taste. Although many argue that real pilaf is not cooked with pork, but rather something similar to porridge with meat.

Decide for yourself, the main thing for me is that it is tasty and simple. After all, there are a lot of different interpretations of cooking, choose to suit every taste and color.

We will need:

• pork - 600 g
• onion - 400 g
• carrots - 400 g
• seasoning for pilaf - 2 tbsp
• salt to taste
• long grain rice - 2.5 multi-cups
• hot water - 5 multi-glasses
• vegetable oil
• garlic - 1 head

Cooking method:

1. Finely chop the onion and cut the carrots into long sticks. Chop the meat into pieces.

Important! If you see layers of fat on pieces of meat, then it is better to trim it, pork is already a rather fatty product.

2. Pour vegetable sunflower oil into the multicooker cup so that it fills the bottom of the multicooker. Select the “Frying” mode for 20 minutes and press “Start”.

3. Add onions and carrots. Fry for 3-5 minutes and add meat. Stir.

4. Fry the meat with vegetables. After 3 minutes have passed, add spices, seasonings for pilaf 2 tbsp, so that they also release their taste at high temperature and saturate the pork with their aromas. Add a tablespoon of salt.

Important! If during the frying process you see that there is not enough oil, then pour more.

5. After the meat has lightened, add the washed rice. Carefully level it so that the meat and onions with carrots are not visible. Sprinkle salt on top (about 1 tsp) and be sure to insert garlic cloves, if they are large, then take 3-4 pieces, if small, then more.

Fill with hot water so as not to disturb anything; for this it is best to use a slotted spoon and pour water through it. Close the multicooker lid and switch to the “Pilaf” mode for 40 minutes.

6. After the time has passed, open the lid, stir it, the rice turns out crumbly and very tasty and appetizing.

Amazing! Rice to rice! Bon appetit and delicious discoveries!

Video recipe: Duck pilaf

This is the selection we have, now I hope that if you have a multicooker in your house, you can easily and with great desire prepare such a beloved dish as pilaf. I wish you everything succeeds. If you have any questions, please write your wishes and recommendations below. Let's discuss!

Have a great mood and good luck everyone! See you later! Bye bye!

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

Beef pilaf

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

1. First, wash the beef meat, chop it into small pieces measuring about 2 by 2 cm. Chop the onions into half rings or small cubes. Wash the carrots and chop into bars.
2. Pour oil into the multicooker bowl, heat it up, and place the meat inside. Set the frying or baking function, simmer the meat until translucent.
3. Add chopped onion, fry until light brown. Place the carrots and granulated sugar inside, it will make the carrots bright orange.
4. When the vegetables and beef are fried, salt them, you can add pilaf seasoning or other favorite spices (cumin, paprika, etc.). Stir again and level.
5. Now rinse the rice 3 or 4 times. Place it on top of the remaining ingredients in the multibowl, but do not stir. Peel the garlic cloves and press 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 the new “Pilaf” or “Porridge” mode. When the appliance beeps when finished, do not open the lid. Let the pilaf stand for a third of an hour.
8. After the specified time, remove the garlic cloves and peppers and serve. Place the main dish in the center of the plate, and add fresh or stewed vegetables to the sides. Sprinkle with herbs and taste.

Pilaf with pork

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

1. Tackle the rice first. It must be washed 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 oil into the multi-bowl, heat it on the “Baking” or “Frying” program. Place the tenderloin or chopped ribs into hot oil. Add sugar and stir for 1 minute.
3. Continue to fry the meat until it is golden and crusty. Add onion, cook until translucent. Send carrots, chopped into bars, here.
4. When the fried pork is ready, salt it and add spices. Stir. Add rice soaked in water and smooth everything out with a spatula. Place the prunes, peppers and peeled garlic cloves into the surface until they are barely visible.
5. Pour in filtered water at room temperature. Do this along the edge of the multibowl or on a spoon, otherwise the grains 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 “Grain” 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.
• onion - 100 gr.
• carrots - 2 pcs.
• oil - 90 ml.
• spices - to taste

1. Heat the vegetable oil on the “Baking” function, then fry the onions and carrots in it. Add the diced chicken fillet and cook along with the vegetables.
2. Add spices and stir contents. Add peeled tomato or tomato paste if desired. Continue cooking with the lid open for 6 minutes.
3. During this time, rinse the rice and place it on top of the entire contents of the multibowl. Insert a peeled head of garlic in the center and fill with water to 1.5 cm.
4. Turn on the “Rice” or “Pilaf” program for 60 minutes. When the multicooker beeps when it is finished, turn it to “Keep Warm.” Wait half an hour and taste.

Vegetable pilaf

• onion - 2 pcs.
• steamed or long rice - 450 gr.
• carrots - 2 pcs.
• garlic - 8 cloves
• zucchini - 0.1 kg.
• sweet pepper - 100 gr.
• large tomato - 0.1 kg.
• parsley, dill - to taste
• vegetable oil - 75 ml.
• green beans - 1 seed

1. Remove the skins from the onion and chop the vegetable into strips. Chop the tomato into cubes, peel the bell pepper and cut into random order. Chop the carrots into bars, 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 and smooth the surface.
4. Season with salt and add washed and soaked rice. Set the “Pilaf” or “Rice” function and cook for 60 minutes. When the alarm rings, turn on “Heat” for 20 minutes. Serve with greens.

Pilaf with fish

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

1. Place fish pieces at the bottom of the multibowl so that there are small gaps between the fillets. Pour in vegetable oil. Peel and wash the onions and carrots. Finely chop the vegetables and place them in the same spaces between the fish. Set the “Frying” mode and wait 10 minutes.
2. After the specified time has passed, stir the chopped vegetables and turn the fish over. Mix tomato paste into the ingredients. Continue cooking on the set mode for about 5-7 minutes. You can do it another way: prepare the frying in a separate frying pan, add the paste at the end of the manipulation.
3. A few minutes after frying, turn the fish fillet over and sprinkle with spices and salt. Next, you need to add rice and pour in the water indicated in the recipe. Cook the dish in the “Stew” mode for 40-50 minutes. After completing the operation, check the figure.
4. If, in your opinion, the pilaf is not quite ready, continue cooking. Add water if necessary to prevent the rice from becoming dry. To do 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.
• onion - 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 truly tasty pilaf, you need to properly prepare the offal. Rinse the hearts thoroughly, remove any film and cut into two parts. Place the butter in a multi-bowl and melt the creamy product.
2. Next, it is recommended to separately fry chopped onions, hearts and grated carrots. 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 grain. Heat the required amount of water specified in the recipe and pour into the main dish. Set the device to the “Extinguishing” mode. Simmer the dish until the timer signal.

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

Pilaf with mushrooms

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

1. Prepare the mushrooms properly. Choose exclusively high-quality and proven raw materials. Otherwise, you risk serious poisoning.
2. Wash and peel the vegetables, rinse the rice several times. Pour the required amount of oil into the multi-bowl and heat it thoroughly.
3. Place finely chopped mushrooms, carrots and onions into a container. A quarter of an hour after frying, add the required amount of spices, focusing on your taste.
4. Place the soaked rice on top of the prepared vegetables. Stick the garlic into the coated 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 the casing. There is practically no difference, a matter of taste. Remember, when frying vegetables in a multibowl, stir the ingredients only with a wooden spatula.
2. To avoid getting sticky porridge, it is recommended to rinse the rice several times before cooking. Delicious pilaf will come from high-quality varieties of cereals. Choose grains of medium length or longer.
3. It is not recommended to prepare pilaf from Indian and Thai varieties of rice. Otherwise, you will not be able to get the desired dish. As a rule, spices in the form of hot pepper, barberry, cumin and whole cumin grains are ideal for pilaf.
4. Remember, to prepare delicious pilaf you need to pour in boiling water, this way the temperature will not be disrupted. As a rule, you can combine many products with a ready-made dish, mainly fresh vegetables and herbs.

To prepare truly delicious pilaf, you need to follow practical recommendations. Choose the most suitable recipe for yourself and go for it. Pamper your household with non-standard pilaf. Choose premium quality rice.

Video: delicious pilaf in a slow cooker

Servings: 4
Cooking time: 60 minutes

Recipe Description

One of my very good friends, an ardent lover of pilaf, invited me to visit, preparing an appropriate treat. Her dish had an indescribable zest, charm, and aroma.

Having decided to tell the secret of such an amazing pilaf, my friend surprised me, because it was cooked in a slow cooker! Moreover, she does not accept any other cooking methods.

We will prepare aromatic, crumbly and very tasty pilaf!
Let's get started.

To prepare crumbly pilaf you need:

• 700-800 gr. pork.
• 2 - 3 onions.
• 3 small carrots.
• 1.5 cups of rice (in my case, long, polished, steamed rice; in any case, it will crumble in the dish).
• Vegetable oil.
• 1 head of garlic.
• Bay leaf and spices for pilaf.
• Salt and pepper (to taste).

Cooking step by step:

We do not cut the meat very finely so that the pieces are juicy and not dry.
Fry it in sunflower oil until golden brown, setting the “Baking” mode for 40 minutes.

Next, cut the onion (at your discretion) and carrots into sticks, the thickness of a match.

Add the prepared onion and bring it to transparency, slightly golden. Add carrots and fry everything until the signal.

Next is a very important step - rinse the rice until the water is completely clear.
It is necessary to completely remove starch from the rice. Better yet, soak it in cold water for an hour before cooking. And you will be very pleased with the result.
Add 2 cups of water to the multicooker and pour in the cereal. Add salt, pepper and pilaf seasonings - about 1 tablespoon.

You can make the seasoning yourself. You need cumin, barberry, dried garlic, turmeric and saffron.

Immerse the head of garlic. It must first be peeled.
Close the multicooker with a lid and select the “Pilaf” program.
Next, all you have to do is wait until the dish is ready and the beep sounds.
Pour the treat onto a large plate and delight yourself and your family with delicious food.
Bon appetit.