A nutritious, aromatic and very tasty dish - lamb pilaf has long become a multinational dish and is welcomed by gourmets in different countries the world. The recipe did not go unnoticed by the representatives of Russian cuisine. An even greater advantage is the ease of preparation, especially with the use of modern kitchen technology. So, today, with the readers of Popular About Health, we will cook delicious lamb pilaf in a Redmond multicooker, and a step-by-step recipe for this will definitely come in handy more than once, as well as useful tips from the article.

How to cook pilaf in a slow cooker with lamb?

Traditionally, this dish is prepared in a thick-walled cauldron. It produces crumbly, fragrant and incredibly tasty pilaf. But the recipe using the Redmond multicooker is no worse. It provides a special function "Pilaf", but if some models do not have such a program, you can use the "Extinguishing" mode. Experienced housewives have also learned to combine functions, using them separately for meat, rice and vegetables.

To quickly and effortlessly cook pilaf at home, you will need the following products:

1-2 medium carrots;
- 1-2 medium onions;
- 0.5 kg of lamb meat;
- 0.5 kg of long grain rice;
- 80 ml of vegetable oil;
- 3-4 cloves of garlic;
- salt and spices to taste (usually put barberry, coriander, cumin, a mixture of peppers).

And the same composition of ingredients is used to prepare traditional Uzbek pilaf in a cauldron. The composition of the condiments and spices can be varied to your liking. And it is advisable to choose the lamb pulp for fatter.

We start with the preparation of the lamb. Wash the pulp well, pat it with a paper towel and cut into equal pieces about 2-3 cm.

Peel and chop the onion, preferably in large cubes. Preheat the multicooker on the "Fry" function, pour vegetable oil into the bowl, wait 2-3 minutes until it warms up well. Send the onion to the butter, in a few minutes - the meat. Fry all ingredients until golden brown, and add salt only after all the liquid has boiled off.

It's time to send carrots cut into strips for meat and onions. For another 5-6 minutes in the same “Fry” mode, we bring our zirvak to readiness - this is the name of the meat and vegetable base for pilaf. At this time, you can do spices. If there is no ready-made set of seasonings for pilaf, choose whatever you like on your own.

For example, coriander - it needs to be thoroughly crushed, add a mixture of peppers, barberry and cumin to it. The resulting spicy mixture is sent to the meat.

Do you feel what scent is already in your kitchen? Now we send the rice to our base in the bowl. Do not mix the ingredients, but carefully distribute the cereals over the meat. Pour everything with boiling and pre-salted water. In the multicooker bowl, the volume should not exceed the 2 liter mark.

We switch the multicooker to the "Pilaf" or "Stew" program, close and leave for 40-45 minutes. Around the middle of the cooking process, add a few cloves of garlic to the pilaf (preferably young and not peeled). After cooking, leave the pilaf in the multicooker for a while, so it will finally come and be ready to serve.

It is almost impossible to distinguish the taste of a dish cooked in a multicooker from pilaf, which is cooked in a cauldron. Unless you feel the absence of a fragrant haze, like when cooking over a fire. By the way, some housewives, when using a multicooker as a device for cooking pilaf or shish kebab, put a small twig from a cherry tree in the bowl. This indescribable spicy aroma of smoke fills the entire space of the kitchen and further enhances the appetite! Well, pilaf in the Redmond slow cooker was a success?

Content:

In a multicooker you can cook real oriental pilaf with lamb. Almost everyone loves this dish. It is tasty, satisfying and healthy. In order to avoid porridge with meat instead of pilaf, you need to know and follow some rules for its preparation. Starting with the process of purchasing food and ending with serving pilaf on the table, you need to follow the instructions below. And then there will be no disappointment either in your abilities or in the capabilities of the multicooker. And the family will proudly tell their friends what an amazing pilaf the hostess is preparing.

Product selection

How to choose the right rice for pilaf

First of all, you need to figure out which rice is suitable for real pilaf. The first rule is to choose cereals in transparent packaging. This will make it clear if the bag contains rice dust and crumbs. If so, then this variety is not suitable, since its grains are brittle and contain a lot of starch. It boils quickly, and the grains stick together. Excellent varieties for pilaf are "khanskiy" and "thai".

This rice is delicious, and it turns out to be crumbly. If the store has a small assortment of cereals, then you can choose according to the following criteria: medium grain size, low transparency, slightly yellowish tint. This is the best option for real pilaf. The second rule is not to buy parboiled rice. The fact that the groats are steamed will be indicated by the inscription on the Parboiled package. Long rice is also good for pilaf, but if its grains are strong and somewhat transparent.

Which lamb to choose

The next step is to buy meat, namely lamb. This is a very valuable product that even exceeds beef in calories. Lamb is also wonderful because its fat contains negligible amounts of cholesterol compared to other types of meat. Many people do not like the specific taste and smell of lamb. But this thing is quickly and easily fixable: during the preparation of the dish, you need to add rosemary and thyme.

They can easily cope with this dubious drawback, and the meat will be tasty and juicy, without any aftertaste. For pilaf, a shoulder blade and lamb brisket are best. The meat should be pink in color and low in fat. If it is dark red and the fat has a yellow tint, then this animal was old and poorly fed. This meat will be tough, stringy and take a long time to cook.

About the choice of seasonings and spices

The condiments and spices that are used in the preparation of pilaf are usually listed in the recipe. But nothing will prevent the hostess from adding her favorite seasonings to the dish, despite the fact that they are not provided for in the list of products. There is a wide field for experimenting with the flavors that spices give.

However, in this case, the quality of the dish will be different from what was expected according to the recipe. Real Uzbek pilaf is unthinkable without cumin (including black) and barberry. Often the prepared dish is sprinkled with herbs: marjoram, basil, cilantro. In stores, you can buy ready-made sets of spices for pilaf. In the event that it is decided to use several separate spices and seasonings, then you should know that in glass containers they are of higher quality and more aromatic than in paper bags.

Cooking pilaf using a multicooker

The multicooker is quite a new device in our Russian kitchens. Each of them comes with detailed instructions with many recipes for dishes that can be prepared using this technique. However, those who often use a multicooker discover new possibilities of this device, allowing them to get, for example, real Uzbek pilaf in it. To do this, you just need to adhere to some of the rules that are used during the preparation of pilaf in a cauldron, and take into account the features of the multicooker, in particular, its modes.

A simple recipe for pilaf with lamb in a slow cooker

To prepare this dish, you will need 2 medium-sized onions, 2 carrots, 1 kg of lamb, 1 kg of rice, a head of garlic, 50 g of vegetable oil, an egg-sized piece of fat tail fat is highly desirable. It will give the rice an amber hue and a unique aroma. The hostess chooses seasonings and spices on her own. There is a peculiarity in the preparation of any pilaf: carrots can be cut into strips or rings. But most often in recipes, cutting into strips is found. Some housewives prefer to grate carrots, but this is a mistake. In this case, the taste of the dish changes, because the grated carrots release their juice too quickly.

The first step is to rinse the rice well. In order to do this correctly, you need to change at least 7 waters. During washing, the cereal should not be wrinkled or rubbed with your hands; you need to make simple stirring movements. When the rice is completely clean and the water is clear, it should be soaked in boiled water at room temperature for at least an hour.

Next, start cutting lamb. For pilaf, only the pulp is used, without veins and fat. It will be successfully replaced by a fat tail one. The meat is cut into small pieces and washed in running water. After which it must be transferred to a colander. While water is draining from it, let's start cooking vegetables. Cut the onion into half rings, and the carrots into strips. It is advisable to prepare barberry, turmeric and curry from spices.

Let's start preparing zirvak. You need to put a container for pilaf in the multicooker and set the "Frying meat" mode. It is difficult to predict the time it will take for cooking. It depends on the juiciness of the meat and its tenderness. After 4-5 minutes warming up the multicooker (it is important not to overheat it), pour in the oil and wait for it to heat up. Next, the fat tail fat, cut into pieces, is laid out. As soon as its color begins to resemble caramel, remove it with a slotted spoon. Dip the half rings of the onion into the boiling oil and, stirring it, wait for it to turn golden.

Then carefully, along the wall, so as not to change the temperature of the oil, lay out the pieces of lamb. It will take at least 20 minutes to prepare it. The readiness of meat in a multicooker can be determined by butter: as soon as it becomes transparent, it means that the time has come to lay spices and carrots.

Turmeric will give pilaf not only an amazing aroma, but also a beautiful color. If you purchased dried turmeric leaves, you need to handle them carefully: they leave bright yellow spots on the palms that are difficult to wash. After all the necessary spices, salt, carrots are added to the zirvak, in the same mode, you need to continue cooking for another 10-15 minutes. Adding in a teaspoon of sugar will help bring out the flavor of all the foods in the multicooker. After that, the rice, previously thrown into a colander, is laid out, leveled over the surface of the zirvak.

Next, you need to carefully pour water into the pan so that it covers the food by no more than the thickness of your little finger. To distribute the liquid evenly over the pan, pierce the rice in several places with a wooden stick. A whole garlic, peeled from the husk, is "screwed" into the middle. After that, the lid is closed and the "Steam" mode is set for 15 minutes. If there is no such function in the multicooker, you need to choose another one that is suitable for cooking rice. After the signal that the "Steam" mode has finished its work, you need to open the lid and close it again. This will leave the steam out of the pan, but you do not need to turn off the "Heating" mode. He will allow the pilaf to "reach".

Classic recipe for pilaf with lamb in a slow cooker

This pilaf, due to the composition of the ingredients, will turn out to be spicy and with a slight sourness. To prepare it, you will need: 2.5 multi-glasses of water, 1.5 multi-glasses of rice, 0.5 kg of lamb, 1 medium-sized onion, 1 carrot, 1 tomato, spices, red pepper, salt, 100 g of vegetable oil. First of all, we prepare vegetables: cut the onion into half rings and the carrots into strips. In a slow cooker, fry the onions until golden brown. To do this, set the "Baking" mode on the machine. While frying the onion, cut the meat into pieces and peel the tomato. We also cut it into thin slices.

As soon as it becomes clear that the onion is ready, the washed pieces of meat, carrots and tomatoes are placed in the bowl. Mix the food in the multicooker and close it with a lid. We leave the zirvak to prepare until the end of the regime. At this time, we are preparing rice for laying. It must be thoroughly rinsed in several waters and filled with water at room temperature. After the timer signal, open the lid and put salt, spices and rice in a multicooker. Do not forget that the recipe provides for 1.5 cups of water, which is added to the bowl of food. Make sure that the liquid is evenly distributed in the food mixture. After that, you need to set the "Pilaf" mode on the multicooker. As soon as the timer signal sounds, you need to open the lid and stir the pilaf, then leave it in the multicooker under the closed lid for another 20 minutes.

A unique multi-cooker kitchen appliance allows a modern housewife to cook dishes of any complexity in the shortest possible time. Thanks to the wonderful device, various side dishes, soups and pastries will come out excellent even for a person who is far from cooking. The fact is that this kitchen technique is so easy to use and “smart” due to the built-in programs that it is almost impossible to spoil the food.

Also, in a multicooker, you can easily and simply cook a complex oriental dish - pilaf. This function is provided in almost all popular brands of the device: Vitek, Moulinex, Panasonic, Polaris, Redmond, Scarlett, Philips and others. In them, pilaf turns out to be very tasty, crumbly, like a real Uzbek side dish. It is only necessary to correctly set the cooking time and temperature regime for each model.

We bring to your attention a step-by-step recipe with a photo and video instruction, following which you can make an amazing oriental lamb pilaf in a slow cooker. Moreover, your dish will come out no worse than cooked in a cauldron.

Ingredients

Servings: - +

• lamb meat 600-700 g
• white round rice400 g
• carrot 3 pcs.
• onion 2 pcs.
• garlic 2 cloves
• Bay leaf 3 pcs.
• spices and seasonings (cumin, black pepper, saffron, barberry, coriander) taste
• salt to taste
• vegetable oil3 tbsp

Per serving

Calories: 139 kcal

Proteins: 6 g

Fats: 10.5 g

Carbohydrates: 9.8 g

30 minutes. Video Recipe Print

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Advice: lamb for pilaf should be fresh and have a bright red meat color. Better to choose the back, shoulder or breast.

Features of cooking pilaf in a multicooker

To get an excellent result, you need to follow some rules.

1. Products must be added to the kitchen appliance in stages.
2. The standard "Pilaf" function is found in almost all types of multicooker. If one is not found, then it is easy to replace it. By combining modes and adjusting the time and temperature, you can create any culinary masterpiece. For example, the program "Rice" cooks lean, dietary pilaf without meat. It is also recommended to use this function for cooking sweet pilaf with dried fruits or milk. Bake mode can be used to roast vegetables and meat. The "Porridge" function is an alternative version of the "Pilaf" mode. Thanks to this program, the liquid is perfectly evaporated, and the ingredients are impregnated with aromas and made juicy.
3. Depending on the model and power of the kitchen appliance, pilaf in a multicooker can be cooked at different times. The fastest way to get the dish is in a pressure cooker, where the process takes place under steam pressure in a hermetically sealed container.
4. The main advantages of the smart device are the uniform heating of all ingredients, the "thermos" function. Thanks to this, the food practically never burns. You don't need to add huge amounts of oil when preparing various dishes. Side dishes, cereals are more dietary and lean.

The most popular multicooker pilaf is with lamb. This meat is fatty and juicy, it perfectly permeates any kind of rice, and the side dish turns out to be deliciously rich and mouth-watering.

For piquancy and originality, you can add some unique "notes" to the recipe. For example, it is interesting to combine apples, raisins, and prunes with meat and rice. A particularly tasty pilaf is obtained with mushrooms, they are fried along with vegetables and meat. The main secret of delicious pilaf is its preparation from quality products with imagination and love.

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There is an opinion that cooking pilaf is a whole science, that you need to be able to feel the proportions and the process itself, and not everyone can do this. Nevertheless, one of the most common dishes that every family cooks is this one. And despite the fact that recipes with pork, and with chicken, with fish, and even with mushrooms are popular, pilaf with lamb is the most real, tasty and aromatic, and, as it turned out in practice, it turns out quite well in a multicooker.

Pilaf is a hot second dish that came to us from the East. Traditionally, it consists of rice and meat with the addition of carrots, onions, garlic and herbs. There are many recipes for its preparation and, depending on the option chosen, the taste of the finished dish will differ significantly.

This dish requires a lot of time and attention to prepare it, but with the advent of such a technique as a multicooker, it has become quick, easy and simple to cook pilaf.

So, on the agenda is pilaf with lamb in a slow cooker, we will tell you how to cook it in several ways, including how to cook real Uzbek pilaf. The first is a universal recipe that does not require special culinary skills and tricks, moderately greasy and crumbly.

Ingredients:

• rice - 3 multi-glasses (160 ml each);
• lamb - 700 grams;
• carrots - 200 grams (1 large or 2 small);
• onions - 200 grams (2 large onions);
• garlic - 4-6 cloves;
• salt - 1 teaspoon;
• ground black pepper - ¼ teaspoon;
• a mixture of herbs for pilaf - 1 teaspoon;
• refined vegetable oil - 3 tablespoons

How to cook lamb pilaf in a redmond multicooker

Type of equipment used: multicooker-pressure cooker REDMOND RMС-РМ4506, volume
5 l, power 900 W

Let's start cooking by preparing vegetables - onions and carrots.
Peel the first and chop into quarters

Grate the carrots on a coarse grater. Can be cut into thin strips

Pour vegetable oil into the multicooker bowl, turn on the "Frying / Deep-frying" mode. Put onion and fry for 2 minutes, uncovered. Stir several times

Add carrots to the onion and fry for another 3 minutes, also without a lid, stirring occasionally so that nothing is burnt

While the vegetables are roasting, let's turn to the meat.
Rinse the lamb and cut into small pieces - cubes or sticks of your choice

Put meat to vegetables, salt, pepper, add seasoning for pilaf (ask a spice seller at the market to make a spice mixture specifically for pilaf, or buy a specialized one at any store)

Stir the contents of the multicooker and simmer in the same mode for 5 minutes

At this time, measure out the required amount of rice, put it in a deep container, and rinse with cold water several times until the water is transparent.

Disable the "Fry" mode.

Now it's time to combine the grain component of the dish with the meat one - put the rice in a slow cooker on top of the lamb and vegetables

From now on, do not stir anything!

Carefully pour in 4 multi-glasses of water, with the liquid level 1 cm higher than the rice level

Put peeled whole garlic cloves on top

Close the multicooker with a lid and turn on the "Stew / Pilaf" program for 20 minutes, while the valve should be in the "Closed" position (under pressure).

If you have an ordinary slow cooker, then set the PLOV or RIS mode for 40 minutes

A signal will inform you about the end of cooking. Press the "Cancel / Pause" button. After releasing the pressure, open the lid - a delicious fragrant pilaf with lamb in a slow cooker is ready!

Serve immediately, hot, on a large plate or in portions

A master class with step-by-step photos of how to cook pilaf with lamb in a slow cooker was provided by Elena Martan

Lamb pilaf in a slow cooker with barberry - video recipe

Uzbek lamb pilaf in a slow cooker - cooking secrets

To prepare real Uzbek lamb pilaf in a slow cooker, you need to carefully choose the products, it is advisable to take fresh meat with pieces of fat and veins.

It is better to use a young garlic, or at least one whose cloves sit tight and the husk does not peel off much. Before cooking it, peel it off as much as possible and lightly wash it.

It is also advisable to take carrots young and not very long, 15-20 centimeters long, ideally it should be yellow.

Rice should be taken with round grain, because long-grain rice is too thin and easily breaks, turning into porridge.

Hot peppers should be whole, without damage to the shell, if the seeds spill out, it will turn out too spicy.

Ingredients:

• lamb - half a kilogram;
• polished round grain rice - half a kilogram;
• carrots - 300 grams;
• onions - 3 medium-sized onions;
• young garlic - two heads;
• hot red pepper - one pod;
• seasoning for pilaf (kumin-zira) - half a teaspoon;
• dried barberry - half a teaspoon;
• vegetable oil - 150 grams;
• lard (preferably lamb) - 50 grams;
• salt - about one teaspoon

How to properly cook Uzbek lamb pilaf in a slow cooker

Cut the lamb into pieces, the onion into half rings, the clean peeled carrots into strips.

We wash the rice thoroughly with cold water several times, soak it in a bowl.

We turn on the multicooker to the FRYING mode, wait for it to heat up, pour in the oil and put in the fat, fry the lamb pieces on this for about 10 minutes, stirring occasionally, add the cumin

We spread the onion, cook for a couple of minutes and throw in the carrots - fry all for 5-7 minutes.

Now fill in half a liter of water, it should cover the contents of the bowl and protrude about a centimeter higher

We switch the multicooker to the STEWING mode and cook with the lid closed for half an hour

As a result, the zirvak should be like a liquid sauce and taste a little salty, take out the garlic and pepper, add the barberry

Drain the rice and carefully spread it with a spoon on the surface of the zirvak, press the second head of garlic into the mixture. We close the lid and set the PLOV or RIS mode, wait for the boil. We open the multicooker - there should be boiling bulbs on the surface of the contents, if they are not there - add a little water so that they eventually appear. It is strictly forbidden to stir, it is allowed to carefully shift the rice from the edges of the bowl to the center with a spatula, if necessary, constantly add boiling water - the bulbs should be there all the time while the rice is being cooked. So we follow until the rice is ready, it should be elastic and soft inside.

Now close the lid and cook for another 10 minutes. Turn off the multicooker and let it brew for 15 minutes. That's it - Uzbek lamb pilaf in a slow cooker is ready!

Pilaf can be cooked in completely different ways, and a huge number of recipes have been invented for this. There are pilafs with mushrooms, vegetables, seafood, fruits, various vegetarian, sweet or some other original dishes. But still, one of the most popular is the classic recipe, where the two main ingredients are lamb and rice. How to cook lamb pilaf in a slow cooker, we will tell you in this article.

It's no secret that spices in pilaf play an important role. By changing one or another seasoning in a recipe, you can get completely different tastes. In our opinion, the combination of rice and lamb meat with tender saffron, sour barberry and hot pepper is very successful, which we will try to prove to you with this recipe. What we need is this:

• lamb pulp - 0.5 kg;
• long grain rice - 0.5 kg;
• garlic - 1 small head;
• saffron - a small pinch;
• dried barberry - 1 tablespoon;
• zira - 1/3 tsp;
• onion - 2 heads;
• sunflower oil - 50 ml;
• hot red pepper - a pinch;
• carrots - 1 pc.;
• salt.

How we cook lamb pilaf in a slow cooker, we will tell further:

1. Vegetables in pilaf are necessarily cut by hand, that is, we do not need to grate the carrots, but chop them into thin strips. Onions can be cut into cubes or quarters of rings. We chop the lamb in small pieces, and leave the garlic as it is, just remove the top dirty husk from the head.
2. Rice before cooking pilaf is washed thoroughly and many times until clear water is obtained. Then you can soak it for 30-40 minutes so that it cooks faster in a dish.
3. When we cut the meat and vegetables, heat the vegetable oil in a multicooker and throw the lamb into it. It will take about 20 minutes to fry it in the "Fry" program, all this time the pieces must be mixed with a spatula.
4. After 20 minutes, we send carrots and onions to the lamb. They will immediately start up the juice, so you can switch the appliance to the Stew program and cook the ingredients for another 15 minutes.
5. Boil the kettle, pour the ingredients into the bowl with hot water. It is necessary for the boiling water to cover the meat by 2 cm. At this stage, salt and hot pepper can be added to the dish.
6. Put a cleanly washed head of garlic in a bowl and add all the other seasonings, including barberry. We close the boiling container and simmer the meat for 40 minutes.
7. We drain the water from the rice and send the cereal to the bowl. Pour more water so that it covers the rice by 2 cm. Leave the "Stew" program or turn on the "Pilaf" or "Rice" option. Cooking lamb pilaf in a slow cooker for another 40-45 minutes. The process can be considered complete when the liquid disappears from the cereal.

Lamb pilaf with herbs and almonds in a slow cooker

In this multicooker lamb pilaf recipe, we use a completely different set of spices: cloves, curry and bay leaf. Almonds and fresh parsley and dill will also add their aromatic note. Here is a list of the products we need:

• lamb - 0.5 kg;
• onions - 2 pcs.;
• rice - 400 g;
• bay leaf - 1 pc .;
• cloves - 3 buds;
• hot pepper - 1 pod;
• almonds - 80 g;
• curry - a pinch;
• black pepper - a pinch;
• sunflower oil - 4 tablespoons;
• fresh parsley and dill - 1 bunch;
• salt to taste.

Now let's cook lamb pilaf in a slow cooker:

1. We clean and chop the onions in half rings, cut the meat into pieces, rinse the rice.
2. We heat the vegetable oil, and for this we activate the "Fry" program. Fry the lamb in oil for 20 minutes, then throw in the onion and simmer it with meat for another 15 minutes.
3. For now, you can dry almonds in a dry skillet, and also chop a bunch of greens.
4. Lamb stews for a long time, so first we will cook it without rice. Pour boiling water over the meat and set the "Stew" mode. Add salt and all seasonings except the hot pepper pod. Cooking lamb for 30 minutes.
5. After half an hour, we send cereals to the meat, put peppercorns and again pour boiling water into the dish. When cooking pilaf, it is supposed that the water covers the rice by 2 cm. Pour the required amount of boiling water and simmer the lamb pilaf in a slow cooker until the rice is cooked.
6. Then add the almonds and herbs, mix and let it stand for another 10 minutes.

Pilaf with lamb, pepper and oregano in a slow cooker

This delicious lamb pilaf, stewed in a slow cooker, also has several zest of its own. Here we put ingredients such as bell peppers, almonds and fresh oregano leaves. Here is a detailed list of the products used:

• long grain rice - 1.5 cups;
• lamb - 0.5 kg;
• onions - 2 pcs.;
• sweet pepper - 1 pod;
• hot pepper - a pinch;
• garlic - 3 cloves;
• almonds - ¼ glass;
• fresh oregano leaves - 1 tablespoon;
• chopped parsley - 2 tablespoons;
• vegetable oil - 3 tablespoons;
• salt.

We stew pilaf using the following technology:

1. First, let's cook the lamb, as it takes much longer to cook it than it takes to cook the rice. We cut the meat into pieces and put it in the bowl of the appliance, pouring it with vegetable oil. Let's add salt, install the Frying program and cook the lamb for about 20 minutes.
2. Then add chopped onion to it, close the lid. First, simmer the meat with the juice released from the onion, then add 2 glasses of water and continue simmering for another 30 minutes, choosing the “Stew” program for this.
3. In our free time, we can wash the rice and soak it in cool water. At the same time, chop the pepper and chop all the greens, and chop the almonds and dry them in a skillet.
4. Add bell peppers and garlic cloves to the stewed lamb, pour almonds and hot peppers, cover it all on top with a layer of rice, salt and fill with water. The water should rise 2 cm above the cereal.
5. In the "Pilaf" or "Stew" mode, cook pilaf with lamb in a slow cooker for about 40-50 minutes. At the final stage, we throw chopped greens, after which the multicooker can be turned off.

Pilaf with lamb and celery in a slow cooker

This pilaf can be called minimalistic, there are almost no vegetables in it - they were replaced by greens. Along with fresh green onions and celery, dried herbs are added here, while the base is long rice, which can be replaced with steamed rice if necessary. For this pilaf with lamb in a slow cooker you need:

• lamb - 0.5 kg;
• long or parboiled rice - 250 g;
• chopped celery stalk - 0.5 cups;
• chopped green onions - 0.5 cups;
• seasoning "Provencal herbs" - 1 tsp;
• salt, black pepper - to taste;
• hot ground pepper - to taste;
• vegetable oil - 2 tablespoons

Now let's cook pilaf with lamb and celery in a slow cooker:

1. Fry the lamb tenderloin, cut into small pieces, in vegetable oil. For cooking, select the "Fry" program, stir the meat cubes during cooking. Hot peppers, salt and black pepper can be added immediately.
2. Pour the lamb with 2 cups of boiling water and simmer for another 40 minutes in the "Stew" mode.
3. We cook the rice as it is done for pilaf, that is, wash it until clear water is obtained and soak it for half an hour.
4. We spread the grits to the stewed lamb, add celery and green onions, add salt, add dried herbs. In the same mode, simmer pilaf with lamb in a slow cooker until tender.

Pilaf with lamb and cherry plum in a slow cooker

Sour fruits and berries in pilaf are often used. It is the slight sourness that wonderfully emphasizes the taste of the meat and adds some freshness to it. In our recipe for pilaf with lamb in a slow cooker, pomegranate and cherry plum seeds are used, but here is the entire list of the necessary products:

Let's describe step by step how pilaf is made with lamb and cherry plum in a slow cooker:

1. At the very beginning, we need to stew the lamb meat, because it is tough enough and will not have time to cook with the rice. First of all, we will cut it and fry it in melted butter, immediately salt and sprinkle with black pepper.
2. Then add the chopped onions and simmer the lamb in onion juice. When it boils off, pour about 300 ml of water and continue to simmer for another half hour.
3. Add washed raisins and pitted cherry plums, cover with a layer of rice. Add more water and add salt if necessary. Water can be poured immediately hot, so that the multicooker does not warm it up for a long time.
4. Simmer pilaf with lamb in a slow cooker until rice is cooked. When the cereal absorbs the boiling water, you can turn off the multicooker. At the end, add pomegranate seeds and mix them with rice and meat.

Lamb pilaf in a slow cooker. Video