Juicy pilaf in a slow cooker. Multicookers vs. cauldron: the battle for the perfect pilaf

Pilaf belongs to the dishes of 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 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 pilaf recipes, 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. The dish is eaten with lean flatbread or hands. By excluding meat products and adding vegetables to rice, you can try a vegetarian version of this oriental dish. Rice goes well with chanterelles, champignons, tomatoes, fragrant porcini mushrooms, carrots and onions. A little saffron will give the rice an appetizing 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 commonly called “zirvak”), then rice is laid. And in order for the dish to turn out delicious, you need 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 will be a great alternative.

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

It should be said right away that the preparation and preparation of pilaf for many is a special ritual. The main thing is to stick 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 its rightful 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 wish to know more recipes for a multicooker, then all of them are presented on the main page:. Also pay attention to the fact that all our recipes are structured according to the relevant thematic headings. This will make your search much easier.

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

The most traditional recipe is lamb pilaf. But that doesn't mean you can't experiment with ingredients. You can cook the most different variants: pilaf with pork, chicken, beef, mushrooms, turkey, duck, seafood, etc. In addition, you can 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, correct pilaf- This Uzbek pilaf cooked in a slow cooker.

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

The process of preparing 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 at all.

It should also be noted that pilaf is an interesting dish that can also be prepared in a dietary version - without meat and with a minimum of fat. Dietary pilaf has its own recipe, is prepared according to a unique technology, but its taste still remains the same appetizing and fragrant.

How to cook pilaf in a slow cooker? 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. Do not be afraid to improvise, because creating own recipes- it's so easy!

We will tell you how to cook pilaf in a slow cooker, 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 be a real holiday, bringing a lot of positive emotions.

Regardless of whether your multicooker has the “Pilaf” mode, cooking will be successful. The special mode can be successfully replaced with a suitable program without any damage to the dish.

The correct swim is crumbly rice, mouth-watering ruddy meat, fried vegetables that have not lost their shape and fragrant spices.

The main secret of delicious pilaf lies 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 rubbed, they should be cut into strips or large sticks.
Do not open the multicooker lid prematurely and do not stir the rice during cooking.
If you let the rice steep for about 30 minutes, it will come out even tastier.

Carefully read our pilaf recipes in a slow cooker and surprise your family and friends with your culinary skills.

Many men are frightened by various fancy recipes with thirty names of ingredients. Yes, and how not to get confused! Let the women figure it out. And we will share simple recipe real male pilaf.

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

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

Advice:

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

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

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

What we need:

Meat (we suggest taking poultry meat - turkey or chicken) - 450 gr
Rice - 1.5 cup
Water - 3 glasses
Onion - 1 pc.
Carrot - 2 pcs
Salt, pepper, spice zira - to taste
Vegetable oil - 2 tablespoons
Garlic - 1 head

Cooking pilaf in a slow cooker

Cut the meat into small pieces

Wash the rice in cold water at least 5 times

Grate the carrots coarse grater

Cut the onion into chunks

Grind the garlic

Pour oil into the bottom of the multicooker pan and proceed to fry the onions, carrots and garlic in the "Frying" mode (7-10 minutes). Do not close the multicooker lid.

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 fall asleep washed rice, add all the water, mix a little. We select the "Pilaf" (or "Rice") mode and cook until the end of the mode.

real plov ready! Bon appetit!

Initially, pilaf was prepared only in eastern countries. Then the cooking technology spread all over the world and was firmly rooted in the kitchen book of many families. Pilaf has taken root perfectly 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 - 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.

First, rinse the beef meat, chop it into small pieces about 2 by 2 cm in size. Chop the onions into half rings or small cubes. Wash the carrots and chop into bars.
Pour the oil into the multicooker bowl, heat it up, send the meat inside. Set the function of roasting or baking, stew the meat until translucent.
Add chopped onion, fry until light brown. Send carrots inside and with it granulated sugar, it will turn the carrot bright orange.
When the vegetables with beef are fried, salt them, you can add seasoning for pilaf or other favorite spices (cumin, paprika, etc.). Stir again, smooth out.
Now wash the rice 3 or 4 times. Place it on top of the rest of the ingredients in the multi bowl, but don't stir. Peel the garlic cloves and stick evenly over the entire surface of the contents.
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.
Close the multicooker, set the new mode "Pilaf" or "Porridge". When the instrument beeps as finished, do not open the lid. Let the pilaf stand for a third of an hour.
After the specified time, remove the garlic cloves and pepper, serve. Put the main dish in the center of the plate, and on the sides add it with fresh or stewed vegetables. Sprinkle with herbs, 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 teeth
prunes - 1 zhmenya
chili pepper - 1 pod
barberry and zira - to taste

Take 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.
Pour the oil into the multi-bowl, heat it on the "Baking" or "Frying" program. Send the tenderloin or chopped ribs to the hot oil. Add sugar and stir for 1 minute.
Continue frying the meat until it is golden and crispy. Add onion, cook until translucent. Send carrots chopped into bars here.
When the fried pork is ready, salt them and add spices. Stir. Add rice soaked in water, smooth everything with a spatula. Insert prunes, peppers and peeled garlic cloves into the surface so that they are practically not visible.
Pour in filtered water at room temperature. Do this along the edge of the multibowl or along the spoon, otherwise the grains will mix with the meat and vegetables. The liquid should cover the rice by 1.5-2 cm.
Cover the device and set the function "Pilaf" or "Grup". 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.
carrot - 2 pcs.
oil - 90 ml.
spices - to taste

Heat up vegetable oil on the “Baking” function, then fry the onion and carrot in it. Add diced chicken fillet, bring to readiness with vegetables.
Pour in spices, mix the contents. Optionally add skinless tomato or tomato paste. Continue frying with the lid open for 6 minutes.
During this time, rinse the rice and put it on top of the entire contents of the multibowl. In the center, insert the peeled head of garlic, fill with water by 1.5 cm.
Turn on the program "Rice" or "Pilaf" lasting 60 minutes. When the multicooker beeps to finish, switch it to "Keep warm". Wait half an hour, taste.

Vegetable pilaf

onion - 2 pcs.
steamed 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 - to taste
vegetable oil - 75 ml.
green beans - 1 press

Remove the husk from the onion, chop the vegetable into strips. Cut the tomato into cubes, peel bell pepper and cut randomly. Chop the carrots into bars, do the same with the zucchini.
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. Simmer onions and carrots in a multi bowl until golden brown.
Add all other vegetables, including garlic. Continue frying on the appropriate setting for about 5 minutes. Add green beans, level the surface.
Salt, lay out the washed and soaked rice. Set the function "Pilaf" or "Rice", cook for 60 minutes. When the alarm rings, turn on the "Heating" 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 - optional
rice - 400 gr.
water - 600 ml.
oil - 110 ml.

Place the fish pieces on the bottom of the multibowl so that there are small gaps between the fillets. Pour in vegetable oil. Clean and wash onion and carrots. Finely chop the vegetables and place them in the very gaps between the fish. Set the mode "Frying", wait 10 minutes.
After the specified time, mix the chopped vegetables, turn the fish over. Stir in tomato paste. Continue cooking on the set mode for about 5-7 minutes. You can do it in another way: prepare the frying in a separate pan, add pasta at the end of the manipulation.
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 "Extinguishing" mode for 40-50 minutes. After finishing the operation, check Fig.
If, in your opinion, the pilaf is not quite ready, continue cooking. Add water if needed to keep the rice from drying out. To do this, it is recommended to pour 120 ml. Simmer the dish for 10-15 minutes. Serve 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

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. Send the butter to the multibowl and melt the creamy product.
Further, it is recommended to separately fry chopped onions, hearts and grated carrots. Add salt and spices to the prepared ingredients. Next, rinse the rice thoroughly. Repeat the procedure several times.
Lay the rice on top of the fry and offal. Peel the garlic and arrange the cloves around the cereal. Heat the required amount of water indicated in the recipe, pour in to 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.
carnation - 2 buds
turmeric - 4 gr.
honey - 40 gr.

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

Pilaf with mushrooms

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

Prepare mushrooms properly. Choose exclusively high-quality and proven raw materials. Otherwise, you risk getting serious poisoning.
Wash and clean the vegetables, rinse the rice several times. Pour the required amount of oil into the multi-bowl, warm it up well.
Send finely chopped mushrooms, carrots and onions to the container. A quarter of an hour after roasting, add the required amount of spices, focusing on your taste.
Put the soaked rice on top of the prepared vegetables. Push the garlic into the groats in the shell. After 50 minutes, the pilaf will be ready in the “Extinguishing” mode.

When cooking 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, it is allowed to stir the components only with a wooden spatula.
In order not to get sticky porridge, it is recommended to rinse the rice several times before cooking. Delicious pilaf will come out of high-quality varieties of cereals. Choose grains of medium length or more.
It is not recommended to cook 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, zira and whole grains of cumin.
Remember, to prepare a delicious pilaf, you need to pour in boiling water, so the temperature regime will not go astray. As a rule, with ready meal You can combine many products, mainly fresh vegetables and herbs.

To cook a really tasty pilaf, you must follow practical recommendations. Choose the most suitable recipe for yourself and go for it. Pamper your family with a non-standard pilaf. Choose premium rice.

Video: delicious pilaf in a slow cooker

Cooking pilaf has long been considered a tradition of Eastern countries. Any of the residents of India, Uzbekistan, Tajikistan and other Asian countries should be able to cook one of traditional dishes countries - pilaf, do you want to learn too?

Many people ask what is pilaf? The answer is simple, it is the usual long rice with the addition of pieces of meat or fish.
Pilaf is served for lunch or dinner as a hot dish. And now you will learn how to cook pilaf in a multicooker, because in it the rice turns out delicious, and the meat is juicy and soft.

Cooking time: 45 min.

Servings Per Container: 4 .

Calories per 100 g: 250 kcal.

Pilaf in a slow cooker - ingredients:

Long rice - 2 cups;
pork or beef- 500 gr.;
onions - 2 pcs.;
carrots - 2 pcs.;
vegetable oil - three tablespoons;
salt, spices (preferably spicy)- taste;
Garlic - 2-3 cloves;

First you need to prepare the ingredients for cooking. To do this, cut the meat into small cubes, well-washed rice, grate the carrots on a coarse grater and chop the onion.

After you have prepared all the ingredients, you can start cooking the oriental dish in your slow cooker.

In sunflower oil, it is necessary to fry the carrots and onions (the “frying” mode in the slow cooker) for 7 minutes with the lid ajar.

Add the meat to the slow cooker and fry it in the “Frying” mode with the lid fully open for 10 minutes.

After frying meat and vegetables, fill with water so that the meat is completely covered with water. Pepper and salt to taste, add spices. Turn on the "Extinguishing" mode for 40 minutes, close the lid.

Now add rice, salt, again fill with water a little above the rice level and turn on the “Extinguishing” mode again for 15-17 minutes.

Add garlic, if you wish, make small holes in the rice so that the water in the slow cooker evaporates faster. Set the "Extinguishing" mode again. 10 minutes will be enough. Take out the garlic, stir and cooked pilaf in a multicooker ready to use. Bon appetit!