Pilaf mode in a multicooker. Lamb 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 water for an hour before cooking. cold water. 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.
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 to cook pilaf, beloved by many peoples, in the most different types. 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. This is exactly what is written in the 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.
- Let's pour hot water(one and a half times more than 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 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 into the slow cooker vegetable oil, 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.
Uzbek pilaf is one of the most popular dishes of oriental cuisine, which has spread throughout the world and won people's love in different countries. Traditionally it is stewed in a cauldron with thick walls, but in Lately Experienced housewives prefer to cook using a modern gadget. Pilaf in a slow cooker can be prepared with chicken, meat, lean, crumbly, basmati rice and other varieties. Below you will find a recipe for multicooker pilaf for every taste.
How to cook pilaf in a slow cooker
Cooking pilaf in a slow cooker is not as troublesome as in a cauldron, but you still need to try to create a tasty dish. A multicooker is an excellent gadget that increasingly replaces pots in the kitchen and has various programs. Pilaf is best cooked in the frying mode. The Heating mode, Baking mode or Stewing mode is used. The choice of program depends on the model of the electrical appliance, for example, the Redmond company has a special one called Pilaf.
All the secrets do not change the traditional method of cooking too much - it is important to choose the right rice, cut the meat and carrots in the right proportions and calculate the time so that the cereal does not turn into a viscous porridge. The multicooker itself will help with this - at the end of the program, it will notify you that it is ready with a sound signal. Seasonings play an important role:
- barberry;
- cumin;
- whole garlic;
- turmeric;
- for lean pilaf – dried fruits.
What kind of rice do you need?
Experienced housewives know that correctly selected rice grains already guarantee crumbly pilaf. Opinions differ - you can’t say for sure what kind of rice is needed for pilaf in a slow cooker. There are many varieties in the store that give pilaf different taste, aroma and consistency. Beginning housewives often use steamed rice, as it will definitely not boil or stick together. The “Basmati” variety will double in length when cooked, and the “Zdorovye” variety will give the pilaf a nutty flavor. Uzbek chefs do not recognize any other type than the round Krasnodar one, and prepare it in such a way that the pilaf turns out to be real.
For inexperienced lovers of this dish, there is one secret - when choosing rice, pay attention to the grains. The grains of rice should not be too brittle, then after heat treatment they will remain in their original form. To do this, look carefully at the amount of dust and debris at the bottom of the pack. Good rice will be very clean, and it doesn't matter which variety you choose.
Cooking time
Pilaf is prepared in two stages - first, zirvak (meat, onions, carrots) is fried in the “frying” or “baking” mode. Then rice is added and the “Stewing” program is turned on. As for zirvak, the frying time depends on the type of meat - lamb needs to be cooked longer than chicken fillet. After adding rice and water, you need to set the special “Pilaf” mode, which involves simmering for 45 minutes. If there is no such program, you can use your choice:
- "Porridge";
- "Buckwheat";
- "Stewing."
At what temperature to cook
Most multicooker models are not designed to select a temperature setting. However, sometimes you need to set the temperature yourself during cooking. In the “Frying” option, 130-160 degrees are set, depending on the type of meat. It is better to stew beef at a lower temperature, but for a longer time; chicken meat can be quickly fried at 160 degrees. In the “Stewing” or “Pilaf” mode, it is better to use 105-115 degrees.
Recipes for pilaf in a slow cooker
With meat
- Number of servings: 6 persons.
- Calorie content of the dish: 300 kcal (100 g).
- Purpose: lunch, dinner.
- Cuisine: oriental.
Every housewife wants to know a simple recipe for pilaf in a slow cooker with pork. Often inexperienced cooks refuse to prepare Uzbek pilaf for fear of spoiling the rice and turning it into rice porridge. Pilaf with meat in a slow cooker prepared according to this recipe turns out crumbly and very tasty, which is perfect for lunch or dinner. The simplicity of the cooking process will appeal to any cook.
Ingredients:
- pork – 600 g;
- onion – 400 g;
- carrots – 400 g;
- seasoning for pilaf – 2 tablespoons;
- long grain rice - 3.5 multi-cups;
- water – 5 multi-glasses;
- garlic - a few cloves;
- salt – 1 tablespoon;
- vegetable oil.
Cooking method:
- We prepare all the products and install the bowl, pour in vegetable oil
- We cut the onion as you like, it is better to cut the carrots into strips. Cut the meat into cubes, having previously cut off excess fat so that the dish does not turn out greasy.
- Fry the onions and carrots, after 7 minutes add the meat. Fry the pork with vegetables for about 13 minutes, add seasoning and salt.
- We wash the rice, add it to the bowl, stick in a few cloves of garlic and carefully pour in hot water. Set the “Rice” or “Pilaf” mode for 40 minutes.
- Stir the contents of the multicooker after the signal - a hearty dinner is ready!
With Chiken
- Cooking time: 1 hour 20 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 200 kcal (per 100 g).
- Purpose: dinner
- Cuisine: Azerbaijani.
- Difficulty of preparation: easy.
Porridge with zirvak is present in almost all oriental cuisines, but many peoples make it according to their own recipes. In Azerbaijan, dried fruits – dried apricots and raisins – are often added to pilaf, which gives the food a more piquant aroma. If you first stew dried fruits in butter and a pinch of spices, it turns out incredibly tasty! In this recipe you will learn how to cook rice with chicken and dried apricots in Azerbaijani style in a slow cooker.
Ingredients:
- chicken fillet – 500-700 g;
- rice – 2 cups;
- water – 4 glasses;
- carrots – 1 large piece;
- onion – 1 pc.
- dried apricots – 1 handful;
- raisins – 1 handful;
- salt, pepper - to taste;
- turmeric, seasoning for pilaf.
Cooking method:
- Soak the rice and rinse it thoroughly in 3-4 waters.
- Cut the chicken fillet into small cubes, finely chop the onion, and chop the carrots into strips or on a grater.
- Add oil to the multicooker bowl and fry the carrots, onions and chicken.
- Dried apricots and raisins can be washed and dried, or fried in a frying pan with butter and a pinch of spices to make the dish as in the photo. Then the dried fruits need to be added to the zirvak.
- Add rice and water. In any suitable mode, rice should be cooked for 45 minutes, then set to “Keep Warm” and leave to simmer for another 15 minutes.
With fish
- Cooking time: 1 hour 10 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 150-170 kcal.
- Purpose: dinner.
- Cuisine: oriental.
- Difficulty of preparation: medium.
The recipe for cooking pilaf in a slow cooker with fish cannot be called a traditional version of this dish, made according to all the rules. It is popular among those who prefer dietary food and take care of your figure. Thanks to fish, which goes well with rice, pilaf is not so high in calories and is suitable for a light dinner. In this recipe you will learn how to cook pilaf with red fish so that it becomes your signature dish.
Ingredients:
- red fish fillet (trout) – 400 g;
- rice – 1 glass;
- carrots – 1 piece;
- onion – 1 piece;
- seasoning - to taste;
- salt, vegetable oil.
Cooking method:
- Cut the onion into half rings and the carrots into strips, and fry everything on the “Baking” mode for about 5 minutes.
- Add diced fresh fish and simmer the zirvak for another 10 minutes.
- Pour pre-washed rice into the contents of the bowl and fill everything with water.
- After 45 minutes, you need to select the “Reheat” mode so that the dish simmers over low heat.
- The diet dinner is ready – the photo doesn’t convey the amazing aroma! It will turn out very tasty.
Without meat
- Cooking time: 60 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 100-150 kcal.
- Purpose: for dinner.
- Cuisine: Asian.
- Difficulty of preparation: easy.
Rice can be prepared without meat - this option is great for vegetarians or those who fast. Beans are often used as a meat substitute in such a lean dish, or mushrooms are added. green pea or a set of vegetables - zucchini, eggplant, bell pepper, tomatoes. In this recipe you will learn how to deliciously cook vegetarian pilaf with champignons.
Ingredients:
- champignons – 400 grams;
- long or steamed rice - 1.5 cups;
- onions – 2 pieces;
- carrots – 1 piece;
- water – 2.5 cups;
- garlic – 1 head;
- pepper, salt, barberry, cumin - to taste.
Cooking method:
- Pour oil into the multicooker bowl, heat and fry finely chopped vegetables, as in the photo - onions, carrots, mushrooms. After 15 minutes of frying, add spices to taste.
- Soak the rice and wash it in several waters.
- Place the rice in a bowl, pour water through a slotted spoon and stick in the head of garlic in the husk.
- After 45 minutes in the “Porridge” or “Stew” mode, the pilaf can be eaten. Dinner turns out to be very filling and low in calories.
Video
Pilaf has long been transformed from a traditionally oriental dish into our Russian dish, beloved by everyone, but unfortunately not prepared correctly by everyone. Even in the era of ordinary pots and pans, some cooks managed to turn crumbly, aromatic pilaf into ordinary rice porridge with meat. With the advent of multicookers in our kitchens, cooking pilaf has become easier, but ignorance of the most important rules for preparing pilaf still allows you to end up with the same rice porridge with meat...
Pilaf in a slow cooker is cooked according to the same rules as in a cauldron. The “Pilaf” mode in a multicooker only means additional frying of food after cooking, and that’s all. You still have to cut the carrots correctly, cook the zirvak correctly and add the rice correctly. Therefore, before we start preparing pilaf with you in a slow cooker according to the recipes below, we will highlight the main points that in no case should be ignored.
- You can use any rice for pilaf, as long as it is not brittle. Pay attention to the grains of rice in the bag when purchasing: there should not be a lot of dust and fragments of grains in the bag;
- Each variety of rice adds its own taste and aroma to pilaf. For example, “Health” rice gives a distinct nutty flavor, and steamed polished “Basmati”, which almost doubles in size when cooked, is almost neutral. Turkmens and Uzbeks generally do not accept long-grain varieties, being content with the most ordinary Krasnodar round rice, saying that only with it the pilaf turns out to be as similar as possible to the real thing;
- Some chefs are strongly against steamed rice, while others, on the contrary, strongly recommend it, since it does not stick together when cooked, and the pilaf turns out crumbly. You decide;
- About cutting vegetables. Onions can be cut as you please, but carrots should be cut strictly into cubes or strips and preferably lengthwise and not across (I know gourmets who generally throw away the core of carrots, and you know, there’s something in that! The taste of the dish changes quite noticeably) . Under no circumstances grate carrots, even the largest ones - when cooked, they very quickly release their juice, become limp and turn the pilaf into that same porridge with meat;
- You can use almost any spices for pilaf, but there is a minimum that simply must be present in any pilaf. This is cumin (cumin seeds, it is advisable to take black cumin), dried barberry, saffron or its cheaper analogue turmeric (be careful with these spices, it’s easy to overdo it), a mixture of peppers (black, white, pink, green, allspice), garlic (whole heads or cloves, do not peel). In addition to these spices, you can add ground paprika, sun-dried or dried tomatoes, whole pod to the pilaf hot pepper(the pepper must be intact, otherwise you will end up with a fire-breathing dish!), ground coriander seeds, ground nutmeg. Greens are not put into pilaf; they are served separately;
- Zirvak is cooked in boiling oil. Each cook has his own order of adding products, but one thing is unchanged: each product should be added to the bowl only after the oil has boiled and clarified. That is, if you first put the onion in the bowl, wait until the oil boils, put the onion in and simmer it until the oil is transparent and boils, then lay out the carrots, simmer again until the oil is transparent and boils, then carefully, along the side, lay out the meat so as not to sharply reduce the boiling point of the oil. The meat is considered ready when it has acquired a grayish color and the oil has lightened and become transparent again. The reverse order of adding food follows the same principle: meat, wait for the oil to lighten and boil, onions, carrots. The main thing is not to throw everything in at once, it won’t be pilaf;
- When the meat and vegetables are ready, add spices, except garlic and capsicum, heat them so that they reveal their aroma and taste more fully, and add rice;
- Rice should be spread over the meat in an even layer, never mixing with zirvak. Pour boiling water over the rice, spoonful at a time, so that the water does not mix the food. And only after all the manipulations, stick a whole head of garlic, peeled from the top scales, and a pepper pod (if you like spicier dishes) into the center. All! Close the lid and press the treasured “Pilaf” button.
Our site offers you several recipes according to which you can cook pilaf in a slow cooker, however, you have the power to make your own changes to each recipe. Change the quantity of products, add your favorite spices - cook your own, the best pilaf!
Pilaf in a slow cooker with chicken fillet
Ingredients:
1 chicken fillet without skin and bones,
2 multi cups long grain rice (or any you like)
1-2 onions,
2-3 carrots,
1 small head of garlic,
½ multi-cup vegetable oil,
4 multi-cups of hot water,
salt, spices - to taste.
Preparation:
Set the “Baking” mode and pour vegetable oil into the bowl. When it is well heated, pour the chopped onion into the bowl, then, after the oil boils, add the carrots cut into cubes or strips, and then, when the oil lightens and boils vigorously, add the diced fillet. You can add half a peeled tomato, cut into pieces, to the zirvak. Stir and fry for 5-7 minutes. Add spices to taste. Level the vegetables and meat in a bowl, add rice washed in several waters, pour hot water, pouring water over a spoon or spatula so that the food in the bowl does not mix, and stick a head of garlic, peeled from the top scales, into the middle. Close the lid and set the mode to “Pilaf”, “Grains” or “Buckwheat”. After the signal about the end of the mode, do not open the lid, but let it stand for 15-20 minutes in the heating mode.
Pilaf with chicken hearts
Ingredients:
1 kg of chicken hearts (you can take duck, turkey),
2-3 onions,
2-3 carrots,
2 multi cups rice,
4 multi glasses of water,
100 g butter,
1 head of garlic,
salt, spices.
Preparation:
First, prepare the hearts. Clean them of any excess and cut them in half. In a multicooker bowl, melt and heat the butter in the “Baking”, “Frying” or “Cake” mode and prepare the zirvak, alternately frying the onions, carrots and hearts, each time waiting until the oil becomes transparent and begins to boil. Add spices to taste and salt. Rinse the rice in several waters, drain the water and place the rice on top of the zirvak and smooth it out. Insert a head of garlic into the center or, if the head seems too much, divide it into cloves and insert them into the rice in a circle. Pour in hot water, close the lid and set the mode to “Pilaf”, “Porridge”, “Buckwheat” or “Stew” (in this case, add a little less water so that the rice does not boil into porridge, but remains crumbly). After the end of the mode, you can stir the pilaf and let it stand in the “Warming” mode for 20 minutes to an hour.
Pilaf in a slow cooker with beef
Ingredients:
500 g beef or veal,
500 g rice,
500 g onions,
500 g carrots,
100 ml vegetable oil,
1 head of garlic,
1 pod hot pepper (optional)
Preparation:
Prepare the products: cut the meat into 2×2 cm cubes, chop the onion into large cubes, cut the carrots lengthwise into strips or cubes 4-5 cm long. Set the “Baking” or “Frying” mode, heat the oil in the multicooker bowl, fry the pieces of meat in it first until the oil becomes transparent, then the onion and last resort carrots (at this point you can add a teaspoon of sugar to the bowl, it will give the carrots a golden color). Salt, add all the seasonings (cumin, barberry, turmeric, a mixture of peppers, ground tomatoes and paprika - to taste and desire), mix again and smooth out. Carefully place the rice, washed in several waters, into the bowl, level it without mixing with the zirvak, insert a head of garlic and a pepper pod deep into the center, pour boiling water so that it covers the layer of rice by no more than a centimeter, and close the lid. Set the “Pilaf” mode (“Porridge”, “Grains”, “Buckwheat”). After the mode ends, let the finished dish stand in the heating mode for 20 minutes or more. Then remove the garlic and pepper, peel the garlic cloves. Place a heap of rice on a wide dish, and fried meat and vegetables around it. Decorate with greens.
Pilaf with pork and prunes
Ingredients:
400 g rice,
400-500 g pork (ribs can be used),
75-100 ml vegetable oil,
2-3 carrots,
1-2 onions,
1 head of garlic,
1 pod of hot pepper,
a handful of prunes,
spices for pilaf (cumin, barberry are a must!), salt to taste.
Preparation:
Rinse the rice in several waters until completely transparent and soak in boiled cold water for a couple of hours. Cut the pork into pieces (chop the ribs). Cut the onion into cubes, carrots into cubes. In a multicooker bowl, heat the vegetable oil in the “Baking” or “Frying” mode, add the meat or ribs, add a teaspoon of sugar and fry, stirring constantly, until the oil is transparent and the meat has a light golden crust. Add onion to the meat and fry it until golden brown. Add carrots to the meat and onions, fry until the oil is transparent and add spices and salt. Level the finished zirvak with a spoon, place the washed prunes, pour the rice on top in an even layer (drain the water), stick the garlic cloves in the husk into the rice, put the pepper on top and pour boiling water to a height of 1-1.5 cm, pouring it over the spoon so that the rice was not mixed with the vegetables. Close the lid, set the “Pilaf” mode (or another suitable time and temperature). After the mode ends, remove the pepper, peel the garlic cloves, stir the pilaf in a bowl and let it stand in the “Warming” mode longer, if possible, up to two hours.
When choosing lamb, pay attention to its color: the meat should be rich red and the fat white. If the fat is yellowish, the meat is old.
Ingredients:
500 g lamb,
2 multi-cups long grain rice,
4 onions,
3-4 carrots,
50 ml vegetable oil,
a piece of tail fat (preferably, but not required),
1 head of garlic,
1 tomato (optional)
2-3 tbsp. dark raisins,
1 tsp barberry,
1 tsp cumin,
salt, spices for pilaf - to taste.
Preparation:
Prepare the products: fat tail fat, if you decide to use it, cut into small cubes, meat into cubes, onion into rings or half rings, carrots into cubes or large strips along the root vegetable (straw length 3-5 cm). Set the multicooker to “Frying” mode (or similar), heat vegetable oil in a bowl and add pieces of tail fat. Fry them until light brown and remove with a slotted spoon. Place the onion in the bowl, fry until golden brown, then add the meat, stir and cook until the pieces turn white. Pour all the spices into the bowl, stir and fry everything for 10-15 minutes. Add carrots and peeled tomato, cut into pieces, simmer for another 5-7 minutes until the oil is transparent. Add raisins to the meat and vegetables, stir, add well-washed rice, insert a head of garlic into the center and carefully pour in boiling water so that it covers the food in the bowl to a height of 1 cm. Close the lid, set the “Pilaf”, “Buckwheat” mode. “Grains”, “Porridge on water”, etc. After the signal about the end of the mode, do not open the lid, let it stand in the heating mode for 20-30 minutes. Before serving, remove the garlic, peel the cloves, tip the pilaf onto a wide dish and serve immediately. Lamb fat hardens quickly, so wash down the lamb pilaf with hot, unsweetened green tea or black tea with lemon (also without sugar, of course).
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
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