Cooking 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

Pilaf is a traditional oriental dish that very often appears on the tables of many families. Of course, every housewife prepares it in her own way, but the general principles of the recipe remain the same. Novice cooks should try cooking pilaf in a slow cooker. This device greatly simplifies the cook’s task, while making the dish satisfying and tasty.

For this type of treat, it is preferable to use lamb, but chicken or pork is also suitable. In addition to meat (550 g), you also need to take: 350 g of carrots and white onions, a whole head of garlic, 750 ml of water, 270 g of rice (long grain), a pinch of ground black pepper and cumin, salt, oil.

The meat is thoroughly washed and cut into medium-sized pieces. It is immediately salted and sprinkled with seasonings to taste.
In the “Frying” mode of the multicooker, meat pieces are fried in well-heated oil for 12 minutes.
The carrots are cut into thin strips, the onions into half rings. The vegetables are sent to the meat, and together the ingredients are cooked for another 8 minutes.
All that remains is to add water, salt, the remaining seasonings and leave the products in the same mode for a couple of minutes.
The rice is washed well and poured into the multicooker container. Its surface needs to be leveled, and a washed but not peeled garlic head should be inserted in the middle.
It is prepared in the “Pilaf” mode for the time specified by the program.

Serve a flavorful dish with assorted fresh or pickled vegetables.

With Chiken

A very tender dish is obtained if you cook pilaf in a slow cooker with chicken (breast), and do not fry the vegetables in oil. This option is suitable for the youngest family members, as well as people who watch their figure. For it you will need to use: 1 breast, 220 g of rice, 1 pc. onions and carrots, a pinch of barberry and any other seasonings, salt, 280 ml of water.

Pieces of breast, cut from the bone, along with vegetables chopped in any way, are cooked in the “Frying” mode for 15-17 minutes without adding oil. You can replace it with chicken broth or a small amount of water.
Using the same program, add washed rice to the ingredients, and together they “Fry” for another 7 minutes.
All that remains is to add water, selected spices, salt, barberry, mix all the ingredients and start the “Pilaf” mode.

If the multicooker does not have the “Frying” program, it will be replaced by the “Baking” option.

Original recipe for a slow cooker with raisins

The dish with the addition of raisins has a special, unique piquant taste. In this case, the pilaf will not turn out sweet. In addition to dried fruit (120 g), you also need to take: 450 g chicken fillet, 2 pcs. carrots and white onions, 350 g of rice, 700 ml of water, 1 bay leaf, 4 black peppercorns, any seasonings for pilaf and oil.

In the “Frying” mode, small pieces of fillet are fried for 12 minutes with the addition of any vegetable oil.
Chopped onions and carrots are sent to the meat and cooked together for the same amount of time. Both the vegetables and the chicken should be golden.
Raisins and rice are thoroughly washed and then added to the bowl of the device.
Spices and salt are poured into the multicooker.
The ingredients are poured with water so that it completely covers the cereal.
The dish is prepared in the “Pilaf” mode (you can replace it with the “Porridge” program).

The treat is served to the table after thorough mixing.

Beef pilaf recipe

If you decide to cook pilaf with beef, it is better to marinate the meat in a mixture of vegetable oil and seasonings for a couple of hours in advance. This will reduce cooking time. You also need to cut the beef (550 g) into small pieces, clearing them of veins and films. In addition to meat, you will need to use: 3 pcs. white onions and carrots, 4-5 cloves of garlic, 370 g rice (long grain), oil, salt.

Any vegetable oil is poured into the multicooker bowl and the “Frying” mode is turned on for 40 minutes. You need to cook pieces of pre-prepared meat in it for about 20 minutes, stirring them constantly.
After the specified time, miniature cubes of white onions and thin sticks of sweet carrots are sent into the container. Together they are fried until the end of the specified program. The roof does not close.
After 40 minutes, add a cup of hot water, any spices, salt, chopped garlic to the bowl, and in the “Stew” mode they simmer for another 50 minutes.
Lastly, add washed rice to the meat and vegetables and pour in 450 ml of hot water. The contents are not mixed.
The pilaf is stewed for another 40 minutes.

After 20 minutes, you can taste the treat and add salt if necessary.

How to cook Uzbek pilaf with lamb?

The traditional Uzbek version of the dish under discussion is always prepared with lamb. You need to use 450 g of meat, and, in addition to it: 420 g of rice, 1 pc. onions and carrots, 0.5 sticks of butter, a couple of cloves of garlic, 1 tsp. special seasoning for pilaf, salt.

Meat, cut into small pieces, is cooked in butter in the “Frying” mode until an appetizing crust forms. After that, chopped onions and carrots are sent to it, and together the products are fried until the vegetables are transparent.
Well-washed rice, chopped garlic, salt and seasoning are laid out on top of the prepared ingredients.
Water is poured into the container of the device (just above the level of the cereal) and the remaining butter is added.
The dish is prepared in the “Pilaf” mode until the end of the program.

If desired, finely chopped greens and barberries are added to the rice during cooking.

Lenten pilaf with mushrooms in a slow cooker

Even during fasting, it is quite acceptable to treat yourself to delicious, hearty pilaf. Champignons (350 g) will replace meat in this recipe. In addition to mushrooms, you need to use: 1 pc. carrots, onions and sweet red peppers, 350 g unparboiled long-grain rice, 1 tbsp. barberry and spices for pilaf, 5 cloves of garlic, salt, oil.

To prepare the dressing, carrots and bell peppers are cut into large strips, onions into half rings, and garlic into thin slices. Together, the vegetables are sauteed in the “Frying” mode in vegetable oil until transparent.
As soon as the listed ingredients become soft, you can add coarsely chopped mushrooms to them, and fry all the products together until the champignons are completely cooked.
Among the spices, it is best to choose cilantro, cumin, saffron and barberry. They are mixed with washed rice, after which the cereal is sent to the slow cooker.
All that remains is to add water to the ingredients and cook them in the “Stew” mode for 20 minutes.

It is thanks to the multicooker that lean pilaf turns out tender and crumbly.

Cooking method with chicken hearts

Chicken hearts are not only very tender meat, but also budget-friendly. It will allow you to prepare not only tasty, but also very economical pilaf. In addition to hearts (500 g), you should use: 2 multi-cups of rice, 2 pieces each. onions and carrots, a whole head of garlic, salt, any aromatic herbs, oil.

Each heart is cut in half, washed from blood and rid of veins.
Onions and carrots are chopped in any convenient way and fried in vegetable oil in the “Frying” mode until cooked.
As soon as the vegetables begin to turn golden, you can add the hearts to them and cook the ingredients together for another 7-10 minutes.
Afterwards, pre-washed rice, salt, spices are placed in the bowl, and water is also poured in (about a finger above the cereal).
In the “Stew” mode, the dish cooks for 60 minutes.
After 45 minutes, the multicooker lid is opened slightly for a few seconds, and peeled garlic cloves are added to the pilaf.

You can stir the treat only after the device beeps that it is ready. Next, it is better to leave the dish “heated” for another half hour.

With pork and prunes

Pilaf in a slow cooker with pork is prepared no less simply and quickly than the options listed above. Adding pitted prunes (160 g) will help make the dish more piquant. You also need to use the following products: 350 g of steamed long rice, 450 g of pork pulp, 2 pcs. onions and carrots, a pinch of cumin, dried barberry and ground turmeric, a head of garlic, salt, oil.

In the “Frying” mode, small pieces of pork are fried in vegetable oil for 15 minutes. After the specified time has elapsed, carrots cut into cubes and large cubes of onions are laid out on top of them.
All the spices are poured into the multicooker bowl, and prunes are placed on top of the listed ingredients. There is no need to cut the latter.
All that remains is to pour the rice into the container and fill the food with water to the 2 liter mark.
Under the lid, the dish is cooked in the “Stew” mode for 1 hour.
About halfway through the process, a washed but not peeled head of garlic is stuck into the middle of the bowl.

Before serving, the finished treat can be sprinkled with chopped herbs.

Crumbly pilaf in a slow cooker

To make the dish crumbly, you need to choose polished long steamed rice (280 g). It should also be rinsed in several waters before adding it to the slow cooker. In addition to rice, you need to take: 450 g of any meat, 1 pc. onions and carrots, 4 garlic cloves, any spices, salt, oil.

The pieces of meat are washed and dried with a paper towel, after which they are lightly fried in oil in the “Frying” mode.
Vegetables chopped in any convenient way are added to the meat pieces covered with an appetizing crust, and together the ingredients are cooked in the same program for another 7 minutes.
Lastly, pre-washed rice, spices, garlic, salt are sent into the multicooker bowl and water is added. The liquid should be 2 cm above the cereal.
In the “Pilaf” mode, the dish is cooked for 60 minutes.

Garlic can be added either whole or chopped cloves. In the first case, it will affect the aroma, and in the second - on the taste.

Features of cooking in multicookers: Polaris, Redmont

The process of preparing delicious pilaf in a multicooker will primarily depend on the selected device. For example, most Polaris models have a “Frying” mode (including “Frying in Oil”), but there is no “Pilaf” program. Therefore, the latter can be replaced with the “Extinguishing” option only by resetting the automatic set time.

Redmont devices have all the necessary modes. The Stew/Pilaf program for many models is indicated by one button.

If you decide to cook pilaf in a multicooker, which does not have either the “Pilaf” or “Stew” options, then you can replace it with the “Buckwheat” program.

True, in this case you need to monitor the cooking time, since there is a possibility that you will end up with a rather dry dish.

Experienced housewives know for sure that preparing real pilaf is a long, troublesome and responsible task. But with the advent of a multicooker in the kitchen, this problem literally solves itself. After all, smart technology will ensure that everything is done at the highest level without your intervention.

How to cook pilaf in a slow cooker - super recipe with photos

If the multicooker has a “pilaf” program, then you can cook this hearty dish every day.

The “stewing”, “frying”, “baking” modes are also suitable.

Ingredients:

500 g chicken meat;
2 medium carrots;
1 large onion;
2 multist. rice;
2 tsp salt;
4–5 multist. water;
bay leaf;
2 tbsp. vegetable oil.

Preparation:

Set the mode to “pilaf”, “frying” or “baking”. Pour vegetable oil into the bowl, add randomly chopped onions.
Once the onion is sufficiently fried, add the coarsely grated carrots to it.
Chop the chicken into medium pieces and add to the vegetables.
When the meat gets a nice crust and the carrots become soft, add well-washed rice.
Add salt, throw in the bay leaf and add water. For further cooking, select the “pilaf” program or other suitable mode for about 25 minutes.
After finishing the process, let the dish brew for another ten minutes in the heating mode.

Pilaf with pork in a slow cooker - step-by-step recipe with photos

The following recipe will describe in detail the process of preparing pilaf with pork.

450 g pork pulp;
250 g long grain rice;
a pair of onions;
1–2 medium carrots;
salt;
seasoning for pilaf;
vegetable oil for frying;
water.

Preparation:

Rinse the pork pulp with water, dry it and cut into equal cubes. In the menu, select the “frying” mode, heat a little (a couple of tablespoons) of vegetable oil and add the meat. Roast it without disturbing for 20 minutes.
At this time, peel the onion and cut it into quarter rings. Remove the top layer from the carrots and grate on a coarse grater.
Salt the meat and sprinkle with suitable seasoning.
Add the chopped vegetables and mix gently with a wooden or silicone spatula. Fry until the end of the program. (If all the ingredients are cooked too early, turn off the appliance.)
Rinse the rice thoroughly in running water. To do this, pour it into a deep bowl and open the tap so that a small stream of water appears. Leave in this position for five minutes.
Place the washed rice in an even layer on top of the vegetables and meat without stirring. Add a little more salt and season. Carefully pour in warm water so as not to disturb the layers. It should cover all foods by about 1-2 fingers.
Now set the “pilaf” mode and you can devote this time (about 40 minutes) to other things.
After the beep, carefully stir the contents of the multicooker and let rest for about 5-10 minutes.

Another awesome step-by-step photo recipe for pilaf with pork in a slow cooker

Do you want to try incredibly tasty pork pilaf, but don’t know how to cook it in a slow cooker? Follow the step-by-step instructions with photos exactly and everything will work out.

500 g pork;
1 carrot;
1 large onion;
2 multist. rice;
4 multist. water;
a mixture of spices and peppers;
60 ml vegetable oil;
1 tbsp. tomato;
2–3 garlic cloves;
salt.

Preparation:

To make pilaf in a multicooker especially tasty, use steamed rice to prepare it. Sort the cereal, wash it, cover it with warm water and leave for about 6–8 hours. If you choose regular rice for cooking, then you just need to rinse it thoroughly.

1. Peel the carrots and onions, cut into small cubes or strips. Rinse the pork flesh with cool water, dry it and cut into small pieces.

2. Pour a little oil into the multicooker bowl (rendered lard will also work). Set the mode to “frying” or “baking”. Add the meat and fry it until nicely browned with the lid open.

3. Add the chopped vegetables and continue to fry everything together, stirring occasionally. Add chopped garlic and tomato paste. Simmer for a few more minutes. (Instead of tomato, you can add a little saffron or turmeric, then the pilaf will acquire the same beautiful color.)

4. Pour hot water, add salt and a mixture of spicy spices (red and black pepper, dried cilantro, cumin, barberry). Cook the pilaf base, called zervak, for about 5 minutes. Then load the rice prepared in advance, mix all the ingredients, close the lid and cook in the “pilaf” mode for the required time.

5. After the signal, carefully stir again and leave for 10 minutes in the “heating” mode.

Pilaf with chicken in a slow cooker

Cooking pilaf on the stove is a real punishment. Usually it turns into porridge with pieces of meat. It’s a completely different matter if a multicooker gets to work. In addition, chicken pilaf is prepared very quickly.

300 g chicken fillet;
1 onion;
1 carrot;
1.5 multistage rice;
4–5 tbsp. sunflower oils;
2 tsp salt;
3.5 multistage water;
1 tsp seasonings for pilaf;
1 bay leaf.

Preparation:

Pour oil into the multicooker and set the desired program (baking, frying, steaming). Cut the chicken fillet into small slices and place in heated vegetable fat.
Grate the carrots coarsely, chop the onion into small cubes.
Add the vegetables to the chicken and fry everything together for about 20 minutes. During this time, all ingredients should be covered with a light fried crust.
Wash the rice until the water runs clear. Place the cereal on top of the vegetables and meat in an even layer. Add spices, bay leaf and salt. You can throw in a whole head of garlic or a handful of raisins.
Carefully add water so that the ingredients do not mix, and simmer for about 25 minutes in the “pilaf” or “stew” mode.
In order for the pilaf to arrive, after the sound signal, leave the dish in the “heating” mode for another 15–20 minutes.

Delicious recipe for pilaf in a slow cooker with raisins

Raisins are a secret ingredient that gives ordinary pilaf a spicy originality. Dried grapes provide the dish with a subtle sweetish flavor.

Required Products:

400 g chicken;
2 large carrots;
1 large onion;
2 multist. rice;
a large handful of raisins;
2 tsp salt;
2 tsp seasonings for pilaf;
some peppercorns;
1 bay leaf;
4 tbsp. vegetable oil;
4 multist. warm water.

Preparation:

1 Pour oil into a multi-cooker bowl and add chicken (turkey or pork) cut into small pieces. Set the program with the highest cooking temperature, for example, “steamer”.

2. While the meat is frying, chop the onion as desired.

3. Remove the thin top layer from the carrots and grate it on a coarse grater.

4. Add vegetables to the meat and fry, stirring occasionally until golden brown.

5. Sort the raisins, rinse in warm water and add to the dish. Stir and simmer everything together for some more time.

6. Rinse the rice very thoroughly (5-6 times).

7. After 20 minutes from the start of cooking (about the same amount of time it will take to fry vegetables and meat), add the rice and distribute it evenly without stirring.

8. Pour warm water in a thin stream until it covers the rice by about two fingers. Add bay leaf, seasonings and salt.

9. Select the “pilaf” program from the menu and it will be ready in the next 20–25 minutes.

Beef pilaf in a slow cooker - photo recipe

Beef is known for needing to simmer for a long time to become soft and tender. However, cooking beef pilaf in a slow cooker will not take much time.

400 g beef pulp;
2 medium carrots;
1 large onion;
2 multist. rice;
1 garlic head;
1 tsp salt;
spices for pilaf to taste;
30 ml vegetable oil;
4.5 multistage water.

Preparation:

Cut the beef into small slices across the grain. Pour oil into the multicooker bowl, set the “steamer” mode and load the meat.

2. Cut the carrots into thin strips and quarter the onion into rings. About 20 minutes after adding the meat, when the resulting juice has evaporated, add the vegetables.

3. After another 20–30 minutes, add rice grains that have been thoroughly washed in 2–3 waters and smooth them out.

4. Pour water in a thin stream, add salt and seasonings. Set the appropriate mode (pilaf, frying, baking, steamer) for 25 minutes.

5. Later, cut the garlic head in half and place the halves on top, pressing them slightly into the rice. Leave the dish for another 10 minutes in the “simmering” or “warming” mode.

How to cook pilaf in a Redmond multicooker?

In the Redmond multicooker you can cook pilaf according to all the rules of oriental cuisine. You just need to follow the recipe, which gives precise instructions.

400 g of meat (pork, beef, veal);
2 tbsp. rice;
3 tbsp. water;
2 onions;
3 carrots;
6 tbsp. sunflower oils;
salt;
a whole head of garlic;
1.5 tsp cumin;
1 tsp dry barberry;
¼ tsp. white pepper;
1.4 tsp saffron or 1.2 tsp. turmeric.

Preparation:

Pour oil into the bowl and set the “frying” program for 30 minutes if the timer starts after full heating and for 40 if immediately. Add finely diced onion and close the lid.
Wash the meat and cut into small pieces. Place into the slow cooker and stir.
Peel the carrots and cut them into large strips. Immediately send half to the pilaf, set the other half aside for a while. Stir again and simmer until the end of the program.
Pour one glass of boiling water into the multicooker. Add salt, seasoning mixture and set the “stew” mode to “meat” for 40 minutes.
Pour the rice into a bowl, cover with water, and rinse after 2-3 minutes. Repeat the procedure a couple more times.
Place the other half of the carrots into the slow cooker and spread the rice on top in an even layer. Wash the head of garlic and, without peeling it, stick it into the very center. Add 2 more cups of boiling water, add salt and set the “pilaf” program for 45 minutes.
Stir the finished dish and leave for 10-15 minutes in the “warm” mode until it finishes cooking.

How to cook pilaf in a Polaris multicooker?

Cooking pilaf in the Polaris multicooker is also easy. And to make the dish even more interesting, you can add a little bright colors to it.

350 g chicken fillet;
1 multi-st. rice;
1 carrot;
1 onion;
2 tbsp. frozen peas;
the same amount of corn.
3 tbsp. oils;
salt;
a handful of dry barberry;
a pinch to make about ½ tsp. hot curry, red, white and black pepper, dried basil, paprika, nutmeg.

Modern helpers appear in our kitchen with enviable regularity. Just recently we mastered the microwave and coffee machine. And after them, an air fryer, a multicooker, and many other miracles of technology appear. Just have time to adapt your favorite recipes to them! For example, I want to try cooking pilaf, beloved by many people, in a variety of forms. We will tell you how to cook pilaf in a slow cooker in several ways. But first, let’s tell you a little about the multicooker – another assistant for housewives in the kitchen.

Multicooker - a housewife's dream

Well, doesn’t every housewife dream of an assistant who can cook everything at once: boil, bake, fry, stew and even steam? And all this is done automatically: you put in the groceries, press a button, and you relax! Such a multifunctional device - a multicooker - has already firmly established itself in many Russian kitchens.

What is special about this miracle of technology? This is an ideal assistant for those who do not have enough time to prepare delicious food. For example, for mothers who have small children, or for businesswomen who come home late at night. This does not mean that the multicooker will cook everything very quickly. But she “cooks herself.” Of course, you will have to wash and cut the food, measure everything correctly according to the recipe, and set the desired mode. And then it’s a matter of technology in the truest sense of the word.

The multicooker also has other advantages. For example, you can receive a hot breakfast every morning, such as delicious porridge. In this case, you don’t have to wake up at first light, but put in the groceries from the evening and set a program that will prepare porridge by the morning.

Mode: pilaf

Let's talk about a special rice dish in a slow cooker. It is interesting that several eastern countries consider themselves its homeland. Well-known varieties of the dish: Uzbek, Samarkand, Iranian and others. How to cook pilaf in a slow cooker?

Of course, the easiest way is to add food and press the appropriate mode. That's exactly what it says in recipe books. Using this mode, you can prepare pilaf with meat, poultry, dried fruits, vegetables, seafood, etc.

How does a multicooker work in the “pilaf” mode? First, the liquid gradually evaporates, and at the end of the program, intensive frying of the products is turned on. That is why the finished pilaf will be dried to the desired consistency. The bottom layer will have a nice crispiness.

Still, we suggest you move away from the automatic cooking mode and try cooking the classic version in a slow cooker. The dish turns out very similar to the one prepared in a cauldron according to all the rules.

Cooking pilaf in a slow cooker

Products:

1 kilogram of meat.
0.4 kilograms of rice.
0.5 kilograms of carrots.
0.5 kilograms of onions.
Salt.
Seasonings.
Vegetable oil.
Hot water.

Product preparation:

It is advisable to wash and cut all products in advance, before turning on the multicooker. The whole process goes quite quickly. Therefore, there will be no time to cut or wash while cooking.

Peel the carrots and onions and cut them into strips.
Cut the meat into small pieces.
My rice.

Preparation:

First you need to turn on the empty multicooker. We start with the “baking” mode. It is better to perform all operations with the lid open.

Fry the onion a little in vegetable oil.
Add carrots and fry them too.
We lay out the meat and lightly fry it too.
Place rice on top of the fried meat.
Pour hot water (one and a half times more rice).
Add spices (the same ones that you put in regular pilaf: pepper, barberry, cumin or others. You can use ready-made seasoning for pilaf).

Now close the lid and turn on the “pilaf” mode. Everything that needs to be fried is already ready. All that remains is to evaporate the water and lightly dry the dish.

When the product is ready, the multicooker will let you know with a rather loud squeak. Stir the finished dish and serve.

Lamb pilaf in a slow cooker

Now let’s prepare a real lamb masterpiece. How to cook pilaf in a slow cooker so that it turns out to be a real masterpiece? Easily! The recipe is very similar to the classic one. But we use lamb and lamb fat here. You can, of course, replace lamb with pork or chicken, but this will be a different recipe.

Products:

Good lamb - 600 grams.
Rice – 2 cups (preferably steamed).
Carrots and onions 350 grams each.
Water – 3 glasses.
Salt, spices.
Sunflower oil.
Garlic – 1 head.

Programs:

“Roast” for 30 minutes or “Bake” with the lid open.
“Pilaf” 1 hour 20 minutes (the multicooker will set the time itself, it may differ from ours).

It is better to take meat from a leg of lamb. The fat can be trimmed, finely chopped and fried in the same pilaf (on the “Deep Fry” program). After complete frying, discard the pieces of fat. Accordingly, the amount of sunflower oil varies as needed.

First, fry the lamb pieces in a frying pan. This will significantly speed up the cooking process. After all, lamb takes a relatively long time to cook. Add the fried meat after frying the vegetables.

If the meat is tough, you can turn on the “Stew” program for one hour after frying. In this case, you will have to add a glass of water. Then open the lid until the water has completely evaporated.

Wash, peel and cut onions and carrots. You should not use a vegetable grinder for chopping. Fry vegetables in rendered fat and sunflower oil. To do this, turn on the “frying” program for 30 minutes. First add the onion, it will fry a little. Add carrots.

Add spices, salt and rice ground in a mortar to the fried meat. If you use steamed rice, you do not need to wash it. We insert a head of garlic into the rice without peeling it, just rinse it. Fill with water. Install the program "Pilaf". After a cheerful signal, we enjoy our meal.

Chicken option

We have already noted that rice dishes can be different. Most housewives know how to cook Uzbek pilaf with lamb, beef... And now we offer to cook it with chicken. This recipe is more suitable for families with children. Chicken meat is very tender and soft, dietary. Prepares quickly.

Let's prepare the products:

You will need half a kilo of chicken meat. You can take the fillet with the skin.
Let's take one and a half glasses of rice. It needs to be washed well.
Carrots and onions 1-2 pcs. Cut into strips.
Salt, spices to taste. If you are cooking for children, do not get carried away with spices, only salt will be enough.
Vegetable oil to coat the bottom of the pan.

Preparing pilaf:

Wash the rice well and add water to swell. Pour vegetable oil into the multicooker and turn on the “Baking” program. Add vegetables, spices and meat. Add one glass of water. Simmer for 20 minutes.

Then add rice (drain the water using a sieve) and the rest of the water, turn on the “Pilaf” program. There is no need to mix rice with meat.

When the dish is ready, it must be mixed thoroughly. Can be served on plates. Bon appetit.

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.

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.
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.
Add chopped onion, fry until light brown. Place the carrots and granulated sugar inside, it will make the carrots bright orange.
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.
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.
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 “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.
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

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.
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.
Continue to fry the meat until it is golden and crusty. Add onion, cook until translucent. Send carrots, chopped into bars, here.
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.
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.
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

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.
Add spices and stir contents. Add peeled tomato or tomato paste if desired. Continue cooking with the lid open for 6 minutes.
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.
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

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.
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.
Add all other vegetables, including garlic. Continue frying on the appropriate setting for about 5 minutes. Add green beans and smooth the surface.
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.

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.
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.
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.
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

To make truly delicious 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.
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.
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.

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.
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.
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.
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 delicious 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

Prepare the mushrooms properly. Choose exclusively high-quality and proven raw materials. Otherwise, you risk serious poisoning.
Wash and peel the vegetables, rinse the rice several times. Pour the required amount of oil into the multi-bowl and heat it thoroughly.
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.
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.

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.
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.
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.
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

Plov, 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 everyone else gets the pork pilaf.

But seriously, in order to make 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 minutes. Yield: 6 servings.
The dish was prepared in a Brand 502 multicooker.

Ingredients

long-grain polished rice 2 tbsp.
boneless pork 500g
carrots 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

Preparation

The seasoning for pilaf includes: paprika, carrots, garlic, turmeric, chili pepper, barberry, parsley, onion.

Cut the pork into large pieces. If you are using frozen meat, you can cut it without waiting for it to completely thaw, but you should fry it after it has thawed.

Wash the carrots, peel and cut into large strips. To do this, you first need to cut it lengthwise into long plates, and then, putting them together, chop them crosswise with a knife.

Peel the onions and cut them first into half rings, and then into 3-4 pieces or cubes.

Pour vegetable oil into the multicooker bowl so that the bottom is closed (8-10 tbsp), set the “frying” mode and, as soon as the oil is hot, place the pieces of pork, then close the multicooker with the lid.

After 5 minutes, the meat releases moisture, at which time you need to salt it and add pilaf seasoning. Stir and cover with a lid.

Don't forget to stir the meat from time to time (I was a bit lazy and some pieces got really fried, so be careful!), fry the pork in the spices for 15 minutes, then add the chopped onion and stir.

Leave the onion and meat to fry in the same mode with the lid closed for 5 minutes, stirring occasionally.

Then add the carrots, stir and fry along with the meat and onions for no more than 5 minutes. Meanwhile, rinse the rice in cold water.

Mix the pork with onions and carrots again, turn off the multicooker and pour washed rice on top, smooth it with a spatula or spoon.

Pour in 2 cups of water (when using the “pilaf” mode, the ratio of rice to water should always be 1:1). To prevent the stream from washing out the rice and exposing a 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 thoroughly 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 takes 1 hour. As soon as the end of work signal sounds, you can taste delicious pilaf with fluffy rice and soft, aromatic pieces of meat.