How to cook pilaf in a slow cooker: 8 recipes

Initially, pilaf was prepared only in eastern countries. Then the cooking technology spread all over the world and firmly rooted in the kitchen book of many families. Perfectly pilaf caught on in Russia, today there are many variations of it. The dish can be cooked 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 of 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 into half rings or in small cubes. Wash carrots and chop into bars.
2. Pour the oil into the bowl of the multicooker, heat it, send the meat inside. Set the function of roasting or baking, stew the meat to a translucent state.
3. Add chopped onion, fry until light brown. Send the carrot inside and along with the sugar, it will make the carrot bright orange.
4. When vegetables with beef are roasted, salt them, you can add seasoning for pilaf or other favorite spices (zira, paprika, etc.). Stir again, level.
5. Now wash the rice 3 or 4 times. Place it on top of the rest of the ingredients in a multi-bowl, but do not mix. Peel the garlic teeth and stick them evenly over the entire surface of the contents.
6. Do the same with the pod of washed pepper (optional). Now add filtered water at room temperature. The liquid should cover rice by 1 cm.
7. Close the multicooker, set the new mode "Pilaf" or "Porridge". When the instrument beeps, do not open the cover. Let the pillow stand for a third of an hour.
8. After a specified time, remove the garlic cloves and pepper, serve. Put the main dish on the center of the plate, and add on the sides with fresh or stewed vegetables.Powder with greens, taste.

Pork pilaf

• steamed 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 zhmenya
• chili pepper - 1 pod
• barberry and zira - to taste

1. Get some rice first. It must be rinsed with water several times to remove plaque. Then soak the seeds in hot water for about 2 hours. At this time, wash and chop the meat (ribs), chop the carrots with onions.
2. Pour the oil into the multi bowl, heat it in the Baking or Frying program. In the hot oil, send the tenderloin or chopped ribs. Add sugar and mix for 1 minute.
3. Continue frying the meat until it becomes golden and covered with a crust. Add onions, cook until translucent. Here send the carrot chopped in bars.
4. When the pork and roast are ready, salt them and add spices. Stir. Add rice soaked in water, flatten all with a spatula. Insert prunes, peppers and peeled garlic teeth into the surface so that they are practically invisible.
5. Pour in filtered water at room temperature. Do this on the edge of a multi-bowl or in a spoon, otherwise the seeds will be mixed with meat and vegetables. The liquid should cover the rice by 1.5-2 cm.
6. Cover the device and set the function "Pilau" or "Groats". When the timer rings, do not rush to open the lid. Allow the pilaf to infuse for about 1 hour in heating mode, then remove the garlic and pepper from it.

Chicken pilaf

• garlic head - 1 pc.
• Long rice - 440 gr.
• chicken fillet - 600 gr.
• onions - 100 gr.
• carrot - 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 diced chicken fillet, bring to readiness along with vegetables.
2. Pour in the spices, mix the contents. If desired, add a peeled tomato or tomato paste. Continue frying with the lid open for 6 minutes.
3. During this time, wash the rice and place it on top of the entire contents of the multi-bowl. In the center enter the peeled head of garlic, cover with water 1.5 cm.
4. Turn on the “Rice” or “Pilaf” program for 60 minutes. When the slow cooker gives a signal of completion, move it to “Preheat”.Wait half an hour, taste.

Vegetable pilaf

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

1. Remove the husks from onions, chop the vegetable strips. Chop the tomato into cubes, peel the bell pepper and chop it in random order. Chop the carrot into bars, do the same with the zucchini.
2. 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 in a multi-bowl onion with carrot until golden brown.
3. Add all other vegetables, including garlic. Continue frying in appropriate mode for about 5 minutes. Add green beans, level the surface.
4. Salt, lay out the washed and soaked rice. Set the function "Pilau" or "Rice", cook 60 minutes. When the beep sounds, turn on Heater for 20 minutes. Serve with greens.

Fish pilaf

• 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. Finely chop the vegetables and place them in the same gaps between the fish. Set the mode "Frying", wait 10 minutes.
2. After the specified time, mix the chopped vegetables, turn the fish. Add tomato paste to the products. Continue cooking on set mode for about 5-7 minutes. You can do it another way: prepare the frying in a separate 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 pour rice and pour the water indicated in the recipe. Cook the dish in the mode of "Quenching" 40-50 minutes. After the operation, check fig.
4. If, in your opinion, pilaf is not quite ready, continue cooking. If necessary, add water so that the rice does not turn out dry. To do this, it is recommended to pour 120 ml. Stew a dish of 10-15 minutes.Serve pilaf without stirring. With this, you must cover all layers.

Chicken hearts pilaf

• 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 a by-product. Thoroughly rinse the hearts, remove the possible film and cut into two parts. Send the butter to the multi bowl and melt the creamy product.
2. Further, it is recommended to separately fry chopped onions, hearts and grated carrots. Add salt and spices to prepared ingredients. Next, you need to thoroughly wash the rice. Repeat the procedure several times.
3. Put the rice on top of zazharki and offal. Peel the garlic and arrange the cloves in a circle of cereals. Heat the required amount of water indicated in the recipe, pour in to the main dish. Set the device to extinguish mode. Tomit dish before 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 oz.
• carnation - 2 buds
• turmeric - 4 gr.
• honey - 40 gr.

1. Put the raisins in a heat-resistant container, pour the boiled water over the dried fruit, leave for 10-12 minutes. After that, drain the liquid. Carefully wash the carrots and peel off the top layer. Grate the root vegetable on a fine grater.
2. Wash the apples, remove the core, chop into pieces. In the multi bowl pour out the vegetable oil and warm up well. Put the carrots and apples. Cook components for 8 minutes.
3. Next, you need to add all spices, butter, honey and raisins to the multi bowl. Stir the ingredients into a relatively homogeneous slurry. Pour rice and stir. Groats should turn orange.
4. Fill the dish with the required amount of water, stew for 40 minutes. After the allotted time, check the components, if necessary add water and extinguish. The dish is equally tasty in any form.

Mushroom pilaf

• 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 only high quality and proven raw materials. Otherwise, you risk getting serious poisoning.
2. Wash and peel the vegetables, rinse the rice several times.Pour the required amount of oil into the multi bowl and warm it well.
3. Send melted mushrooms, carrots and onions to the container. A quarter of an hour after roasting, add the required amount of spices, focusing on your taste.
4. Put the soaked rice on top of the prepared vegetables. Stick the garlic into the cereal in the shell. After 50 minutes, the pilaf will be ready in the Quenching mode.

Practical recommendations

1. When cooking pilaf, garlic can be chopped up in a dish or left in a casing. Almost no difference, a matter of taste. Remember, when roasting vegetables in a multi-bowl, stir the components only with a wooden spatula.
2. In order not to get stuck together porridge, rice is recommended to be washed several times before cooking. Delicious pilaf will come from high-quality cereal grades. Choose grains of medium length and more.
3. It is not recommended to cook pilaf from Indian and Thai rice varieties. Otherwise, you can not get the desired dish. As a rule, spices like hot pepper, barberry, zira and whole cumin seeds are ideal for pilaf.
4. Remember, for cooking tasty pilaf, you need to pour boiling water,thus, the temperature regime will not fail. As a rule, with a ready-made dish you can combine many products, mainly fresh vegetables and greens.

To cook really tasty pilaf, you must adhere to practical recommendations. Choose for yourself the most suitable recipe and go for it. Pamper households with unconventional pilaf. Choose premium rice.

Video: delicious pilaf in a slow cooker