Pilaf belongs to oriental cuisine. The word itself came to us from the Turkic-Tatar languages, where it is pronounced as "pilav". Historians associate the origin of pilaf with Persia and India, from where it spread throughout Asia.

In oriental cuisine, this dish takes pride of place. This is a traditional treat that can be served on the table both on weekdays and on holidays. Its main ingredient is rice, to which pieces of fruit or meat are added.

Each country has its own recipes for pilaf, but all options are very tasty and beckon with a spicy aroma. Pilaf is usually served in a large dish, which takes place in the center of the table. The food is laid out in a slide and decorated with a large head of garlic. It is customary to eat the dish with a lean cake or with your hands. By eliminating meat products and adding vegetables to rice, you can try a vegetarian version of this oriental dish. Rice goes well with chanterelles, mushrooms, tomatoes, aromatic porcini mushrooms, carrots and onions. A little saffron will give the rice a delicious yellow color.

In the countries of the East, pilaf is cooked in a large cauldron with thick walls and a bottom over an open fire. Traditionally, it is prepared in several stages: first of all, meat and vegetables are fried (this process is usually called "zirvak"), then the rice is laid. And in order for the dish to turn out delicious, it is necessary not only to know about the methods of its preparation, but also to carefully approach this process and choose the right ingredients for its preparation.

Of course, an open fire and a large cauldron are unlikely to be found in an ordinary apartment or house. But a multicooker would be an excellent alternative.

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

It should be said right away that the preparation and cooking of pilaf is a special ritual for many. The main thing is to adhere to a positive attitude in this matter, and the multicooker will come to your aid. Despite the fact that it was invented relatively recently, it almost immediately managed to win a worthy place among kitchen appliances. All this thanks to the saving of effort and time for cooking and the convenience of its use.

Attention! If you want to know more recipes for the multicooker, then all of them are presented on the main page:. Also note that all our recipes are structured according to the relevant thematic headings. This will greatly facilitate your search.

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

The most traditional recipe for lamb pilaf is considered. But that doesn't mean you can't experiment with ingredients. You can cook a variety of options: pilaf with pork, chicken, beef, mushrooms, turkey, duck, seafood, etc. In addition, you may not focus on meat at all, making it exotic: pilaf with vegetables, raisins, fruit pilaf, sweet pilaf. But the classic, or as it is also called, the correct pilaf is Uzbek pilaf cooked in a slow cooker.

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

The process of preparing this dish involves a careful approach to the choice of rice. To do this, you can use far from all rice, but give preference to long-grain varieties that have a grain size of 6 mm: steamed, basmati, devzira, lazar, chungara. Some cooks can do without rice altogether.

It should also be noted that pilaf is an interesting dish that can be prepared in a dietary version - without meat and with a minimum of fat. Diet pilaf has its own recipe, is prepared using a unique technology, but its taste still remains the same mouth-watering and aromatic.

How to cook pilaf in a multicooker? Recipes with photos and step-by-step descriptions

After studying the recipes above, you will know how you can cook delicious pilaf in this wonderful saucepan. You can adjust our recipes based on your tastes and share in the comments what you got. Don't be afraid to improvise as it is so easy to create your own recipes!

We will tell you how to cook pilaf in a multicooker, and it will become your signature dish and will conquer your family and friends with its taste and aroma. A family dinner with this wonderful dish will become a real holiday that will bring a lot of positive emotions.

Regardless of whether your multicooker has a "Pilaf" mode, cooking will be successful. The special mode can be successfully replaced with a suitable program without affecting the dish in the least.

The correct pilaf is crumbly rice, appetizing ruddy meat, fried vegetables that have not lost their shape and aromatic spices.

• The main secret of delicious pilaf is not in the composition of the products, but in the technology of its preparation and strict adherence to step-by-step operations.
• The ratio of rice, meat, carrots, onions should be 1: 1.
• Carrots should not be grated; they should be cut into strips or large cubes.
• Do not open the lid of the multicooker prematurely and do not stir the rice while cooking.
• If you let the rice steep for about 30 minutes, it will taste even better.

Take a close look at our recipes for pilaf in a slow cooker and surprise your family and friends with your culinary abilities.

Pilaf- the pride of several oriental cuisines. A number of countries dispute the right to be considered the homeland of pilaf. In the East, pilaf is cooked mainly by men, connoisseurs of culinary subtleties. The main types of pilaf got their names from the places (cities) where they originated. So, Fergana, Samarkand, Bukhara, Uzbek, Iranian pilaf are known. In the Middle Ages, pilaf was considered an honorable dish; it was served both at weddings and major holidays, and at memorial rites.
Traditionally, pilaf is cooked with lamb. But since we are not in the East, we can take such liberty and prepare pilaf in a slow cooker with pork.

Ingredients:

• meat (I have 500 g of pork)
• 1 onion
• 1 medium carrot
• vegetable oil
• salt and spices to taste
• bay leaf and garlic (optional)
• 2 multi-cups rice
• 4 multi-glasses of water

How to cook pilaf in a slow cooker:

Wash the meat and cut into small pieces, finely chop the onion, grate the carrots on a coarse grater.

Pilaf in a slow cooker can be cooked in two ways.

First way: Pour vegetable oil into the multicooker bowl. Put the meat, onions and carrots in a bowl, mix. Close the lid, set the baking mode for 40 minutes (stir occasionally). Then add rice, pour in water, add salt and spices. Cook in the "pilaf" mode.

Second way: First fry the meat on the "baking" for 20 - 30 minutes. Then add onions and carrots to it, and cook everything together for another 15 - 20 minutes. Further, according to the recipe.

Today I cook pilaf in the second way.

After the signal, add washed, salt, spices and garlic. For spices, I have black pepper and a mixture of Provencal herbs.

Pour in water, stir.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Uzbek pilaf is one of the most popular dishes of oriental cuisine, which has spread all over the world and won popular love in different countries. Traditionally, it is stewed in a cauldron with thick walls, but recently experienced housewives prefer to cook it using a modern gadget. Pilaf in a slow cooker can be cooked with chicken, meat, lean, crumbly, basmati rice and other varieties. Below there is a recipe for pilaf for a multicooker 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 delicious dish. The multicooker is a great gadget that is increasingly replacing pots in the kitchen and has various programs. Pilaf is best cooked in fry mode. You are using Heat, Bake, or Stew. The choice of the program depends on the model of the electrical appliance, for example, the Redmond company has a special one called Plov.

All the secrets do not change the traditional way 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 will help you with this - at the end of the program, it will notify you of readiness with a sound signal. Seasonings play an important role:

• barberry;
• zira;
• whole garlic;
• turmeric;
• for lean pilaf - dried fruits.

What rice is needed

Experienced housewives know that the right choice of rice groats already guarantees crumbly pilaf. Opinions differ - what kind of rice is needed for pilaf in a slow cooker, you cannot say for sure. There are many varieties in the store that give the pilaf different flavor, aroma and texture. Beginner housewives often use parboiled rice, as it will definitely not boil over and stick together. The “Basmati” variety will be doubled during cooking, and “Health” will give the pilaf a nutty flavor. Uzbek chefs do not recognize any other type, except for the round Krasnodar, and cook it in such a way that the pilaf is real.

For inexperienced lovers of this dish, there is one secret - when choosing rice, pay attention to the grains. Rice should not be too brittle, then after heat treatment they will remain in their original form. To do this, carefully look at the amount of dust and debris on 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 the rice is added and the "Stew" program is started. As for zirvak, the roasting 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 a special "Pilaf" mode, which involves 45 minutes of stewing. If there is no such program, you can use a choice of:

• "Porridge";
• "Buckwheat";
• Quenching.

At what temperature to cook

Most multicooker models are not designed for temperature selection. However, sometimes you need to set the temperature yourself while 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 longer in time, chicken meat can be quickly fried at 160 degrees. In the "Quenching" or "Pilaf" mode, it is better to use 105-115 degrees.

Pilaf recipes in a slow cooker

With meat

• Cooking time: 60 minutes.
• Servings Per Container: 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 cook Uzbek pilaf, fearing to spoil the rice and turn it into rice porridge. Pilaf with meat in a slow cooker, prepared according to this recipe, turns out to be crumbly and very tasty, which is perfect for lunch or dinner. The simplicity of the cooking process will appeal to any chef.

Ingredients:

• pork - 600 g;
• onions - 400 g;
• carrots - 400 g;
• seasoning for pilaf - 2 tablespoons;
• long grain rice - 3.5 multi-glasses;
• water - 5 multi-glasses;
• garlic - a few cloves;
• salt - 1 tablespoon;
• vegetable oil.

Cooking method:

1. We prepare all the products and install the bowl, pour in the vegetable oil
2. We cut the onion as you like, it is better to cut the carrots into strips. Cut the meat into cubes, after cutting off the excess bacon so that the dish does not turn out to be greasy.
3. Fry the onions and carrots, add the meat after 7 minutes. Fry pork with vegetables for about 13 minutes, add seasoning and salt.
4. Rinse the rice, add it to the bowl, stick in a few cloves of garlic and gently pour hot water. We set the "Rice" or "Pilaf" mode for 40 minutes.
5. After the signal, stir the contents of the multicooker - a hearty dinner is ready!

With Chiken

• Cooking time: 1 hour 20 minutes.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 200 kcal (per 100 g).
• Purpose: Dinner
• Cuisine: Azerbaijani.
• Complexity 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 such as dried apricots and raisins are often added to pilaf, which gives food a more piquant aroma. If you pre-stew dried fruits in butter and a pinch of spices, it turns out incredibly delicious! 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:

1. Soak rice and rinse thoroughly in 3-4 waters.
2. Cut the chicken fillet into small cubes, finely chop the onion, and chop the carrots into strips or grated.
3. Add oil to the multicooker bowl and sauté the carrots, onions and chicken.
4. Dried apricots and raisins can be washed and dried, or fried in a pan with butter and a pinch of spices to make the dish look like in the photo. Then the dried fruits need to be added to the zirvak.
5. Add rice, water. In any suitable mode, the rice should be cooked for 45 minutes, then set to the "Warm" mode and leave to simmer for another 15 minutes.

With fish

• Cooking time: 1 hour 10 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 150-170 kcal.
• Purpose: dinner.
• Cuisine: oriental.
• Complexity of preparation: medium.

The recipe for cooking pilaf in a multicooker with fish cannot be called a traditional version of this dish, made according to all the rules. It is popular with those who prefer diet food and take care of their figure. Thanks to the 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:

• fillet of red fish (trout) - 400 g;
• rice - 1 glass;
• carrots - 1 piece;
• onion - 1 piece;
• seasoning - to taste;
• salt, vegetable oil.

Cooking method:

1. Cut the onion into half rings, and the carrots into strips, and fry everything in the "Bake" mode for about 5 minutes.
2. Add the diced fresh fish and simmer the zirvak for another 10 minutes.
3. Pour the pre-washed rice into the contents of the bowl and fill everything with water.
4. After 45 minutes, you need to select the "Heating" mode, so that the dish sweat over low heat.
5. The diet dinner is ready - the photo does not convey an amazing flavor! It will turn out very tasty.

Unlike pilaf, the time of origin of which is lost in the centuries, and such vast territories as the Middle East and India are recognized as the homeland of the dish, with multicooker everything is easier. They are a continuation of the rice cookers that appeared in the second half of the last century in Japan and spread throughout Southeast Asia. Manufacturers gradually supplied these electric pans with automatic and semi-automatic programs for cooking not only rice, but also other dishes, so now literally everything is cooked in multicooker - from porridge and pilaf to steaks and mulled wine.

Rice is an integral part of pilaf, so modernized rice cookers seem to have everything to cook it right. But how multicooker will cope with meat, vegetables and spices, will they be able to provide a kind of penetration, exchange of tastes of all ingredients with each other (this is what, you see, happens with the classic method of cooking pilaf - in a cauldron)? Let's check.

Preparation and evaluation

Everyone has their own pilaf. Someone has lived in Central Asia for 15 years and certainly knows how to do it right. Someone cooks according to the secret recipe of a grandfather from Tashkent. In our experiment, the main thing was not to cook pilaf according to the recipes given in the multicooker cookbooks. We deliberately refused to fully automate the process, because the goal was still pilaf, not rice porridge with meat.

Having studied the cooking algorithms from the collections with which the multicooker is completed, we turned for help to the pros in preparing authentic pilaf - the founder and co-owner of the Plov.com project, Ilkhom Ismailov. The multicooker recipes surprised him a lot, of course, so he generously gave us his. Together we adapted it for cooking not in a cauldron, but in a multicooker.

Preparation:

1. turn on the "Frying" mode (if it is not there, "Baking" will do), preheat the multicooker bowl for 5-7 minutes;
2. pour in oil and heat it until faint smoke appears;
3. put the peeled and cut onion into half rings into a bowl and fry until a dark golden hue appears, stirring occasionally (about 10 minutes);
4. add diced meat;
5. fry the meat until a crust forms, remembering to stir - an average of about 15 minutes;
6. add carrots cut into large strips into the bowl and fry for about 10 minutes;
7. pour in hot water (at least 90 degrees) so that it covers the contents of the bowl, and leave in the "Fry" mode for another 5-7 minutes;
8. turn off the "Fry" mode,
9. add salt and spices;
10. mix the ingredients gently;
11. put a head of garlic peeled from the top husk;
12. set the cooking temperature to 60-70 ° С (this can be done in the user modes "Multipovar", "Your choice", and if there are no such modes, then "Stewing" or "Heating" will do), and leave it that way without stirring or closing the lid , until the meat is half cooked for about 30 minutes;
13. taste the broth and add salt if necessary: ​​ideally, the broth should definitely seem very salty to you - it should be, because rice will take a lot of salt;
14. lay out the rice previously washed in water (at least 3-5 times), level it, in no case, without stirring, and pour hot water (at least 90 degrees) about 1-1.5 cm above the cereal;
15. activate the maximum power (if there are no manual settings, you can use the "Soup", "Cooking", "Baking" modes) - let it boil for 5 minutes until the water goes below the rice level (the rice should be half ready);
16. close the lid of the multicooker and activate the "Pilaf" program. In models where this program is automatic, cook until it ends. If the cycle is semi-automatic, set the time to at least 30 minutes (in multicooker pressure cookers, 20 minutes will be enough). At the end, assess the degree of readiness of the dish: aroma, cooked rice, readiness of meat.

A comparative assessment of pilaf from multicooker was carried out by a focus group of 18 people. The highlight of the tasting was that one more pilaf was added to the 6 cooked by us, but made in a cauldron from the same ingredients, according to the same recipe. That is, we got 7 options for the dish.

So that the tasters would not guess where the pilaf was, we put them in lyagans and hid them behind numbers from 1 to 7. Having tried all the variants of pilaf, the participants of the tasting voted for the one they liked. The winner was the pilaf with the most votes. Another task was to recognize among the 7 variants of pilaf the one that was cooked in a cauldron. We wondered if the tasters would be able to distinguish it from the “multicooker” options.

In addition to the taste of the finished pilaf, the focus group participants evaluated each pilaf according to several parameters:

• appearance (appetizing);
• friability of rice;
• the degree of cooking rice;
• the degree of readiness and juiciness of the meat;
• fat content of the dish.

Test Participants

So, we chose 6 multicooker for the test:

• Moulinex CE 503132;
• Polaris PMC 0525 D;
• REDMOND RMC-FM4520;
• Oursson Mi5040PSD;
• Panasonic TMZ550;
• Philips HD3095 / 03.

Note that the Moulinex and Oursson multi-cookers have the ability to cook under pressure (these are pressure cookers), and the Oursson model also has induction heating, which also speeds up the heat treatment of food.

A distinctive feature of the REDMOND RMC-FM4520 multicooker is a lifting heating element and a frying pan included in the delivery set: you can fry not in a bowl, but in a frying pan, for example, scrambled eggs. The function is called MASTERFRY, but we did not use it for cooking pilaf - it is more convenient and more correct to cook it in a bowl.

The Polaris, Panasonic and Philips models can well be attributed to the classic multicooker with traditional heating and a good set of automatic and semi-automatic programs. However, the “usual” multicooker Panasonic TMZ550 did not prevent it from winning, in which the Philips HD3095 / 03 multicooker also participated.

Moulinex CE 503132

The main feature of the model is the ability to cook under pressure in the manner of a pressure cooker. Increased pressure is used here for most programs (there are 33 automatic and 25 semi-automatic cycles in total), with the exception of "Frying", "Pizza", "Jam", "Baking".

Polaris PMC 0525 D

The bowl of the multicooker Polaris PMC 0525 D is five-liter, with a ceramic inner coating and handles (more convenient to carry). The cover is with removable elements. Here, the so-called 3D heating is implemented, that is, uniform heat treatment of products from the bottom, side and top. Electronic control, touch, with a display.

REDMOND RMC-FM4520

As already noted, the main feature of this multicooker is a lifting heating element and a frying pan included for using the MASTERFRY function. As for the rest, it is a common model with electronic control (which, by the way, we didn’t figure out right away: programs are selected not by the “Menu” button, but “+” and “-”, which is somewhat unusual).

Oursson Mi5040PSD

As already noted, the Oursson Mi5040PSD multicooker with induction heating can cook under pressure. Induction heating is faster and more intense (therefore, when frying, for example, you need to be especially careful so that the food does not burn).

Panasonic TMZ550

A model that can be easily attributed to the category of "ordinary multicooker". It has traditional heating (not induction), display, electronic control and 22 automatic and semi-automatic cooking programs at normal, not high, pressure. A five-liter bowl, with a non-stick coating, with handles.

Philips HD3095 / 03

The only model in our test with a bowl of not 5, but 4 liters. The inner coating is ceramic, the bowl is multilayer, with handles. Electronic, touch control. Backlit display. There is a traditional, non-induction heating (but three-sided - 3D), 10 automatic and semi-automatic programs.

In a few months, multicooker won universal love, and some time after its appearance, they won the hearts of even those who do not recognize the use of innovations of technical progress in the kitchen. So pilaf fell into the category of dishes that are now easy to prepare using this miracle of technology. Even if there is no “pilaf” mode in the multicooker, you can cook pilaf using other programs. And to make it tasty and crumbly, you should take into account the tips and tricks of experienced chefs.

How to replace the "pilaf" mode if there is no such cooking mode in a multicooker

If there is no suitable program in the multicooker, then on what mode can you cook pilaf so that it does not differ from the traditional recipe? The ideal option is the "Kashi" mode, it is available in 99% of multicookers and is perfect for cooking pilaf.


It is best to cook a recipe with chicken in this mode, but for traditional lamb cooking it is better to choose "Stewing", which is also provided in a large number of devices. If this mode is not available, you can replace it with the "Baking" program, but you will have to adapt to it.

Important! In the "Pilaf" mode, the standard cooking time is 60 minutes

But the duration of cooking is influenced by the type of cereal and meat chosen: mutton takes longer than chicken, just like steamed rice is cooked longer than polished white rice (10-15 minutes longer).


Much depends on the power of the device. If it is more than 1100 W, then the cooking time is reduced by a quarter. Due to the fact that the device works on the principle of maintaining pressure and temperature, there is no need to worry about burning food.

A special technology involves the use of a minimum amount of fat (oil or animal). This allows you to prepare dietary recipes, but the traditional Uzbek pilaf still needs a fat component.

How to properly cook pilaf in a slow cooker

When choosing cereals for cooking in a multicooker in the "Pilaf" mode, there are no special recommendations. The best option is devzira. However, many culinary specialists successfully use round Krasnodar rice, basmati, and long-grain parboiled product.

Advice! It is important to follow the technology of laying cereals, which also does not differ from the standard one.

Rice must be washed before being sent to the bowl until the water becomes clear. If the cereal is too sticky and starchy, then the pilaf will eventually turn into porridge.

If there is no “pilaf” mode in the multicooker, you can cook a meat dish that is not as sensitive to temperatures as lamb. A delicious dish made from chicken, pork and mushrooms. In this case, you can use any mode: stewing, baking, rice.

Simple pork pilaf

To prepare the dish, you will need the "Frying" and "Stewing" mode, or "Rice". The original recipe uses pork, but you can use chicken:

• 500 g of meat;
• 400 g of rice;
• 3 pcs. carrots;
• 2 onions;
• head of garlic;
• 0.5 tsp cumin;
• pepper and salt.

Pilaf is cooked in broth, or plain water is used. Rice is washed, vegetables and meat are peeled, cut into cubes. The multicooker is turned on in the "Fry" mode and 2-3 tbsp is added. l. vegetable oil, fry the meat in it until crust.
Add spices and onions to the meat along with carrots, fry for 5-7 minutes, until the vegetables become soft. Now they spread the rice and immerse the garlic in it, the components are no longer mixed. Transfer the device to the "Pilaf" or "Quenching" mode.


Cooking time is 30-35 minutes. As soon as the technician gives a signal, they count down another 10 minutes, open the multicooker and try. If the dish is ready, it is served. If the rice seems dry, simmer for another 10 minutes.

Mushroom recipe

Using a multicooker, you can cook delicious vegetarian pilaf with mushrooms. Before implementing the recipe, the mushrooms must be boiled in salted water with onions. You can use champignons, honey agarics, porcini mushrooms.
Components! Take 2 cups of rice, 300 g of boiled mushrooms (about 600 g raw), 2 onions and carrots each. From spices you will need 0.5 tsp. cumin, turmeric and 1 tbsp. l. barberry. Salt and pepper are taken to taste. You need 2.5 cups of water, as well as 50 ml of oil.


Boiled champignons are cut into thin slices, onions - into cubes, and carrots - into cubes. Placed in a preheated bowl on top of the butter, fried in the "Baking" mode. Stir and stew for 5 minutes, adding spices. Lay well-washed rice on top.

Pour the food with water so that it is 1-2 fingers more. Put in the "Pilaf" mode, close the lid, timer - 40-45 minutes. If there is no such mode, use "Extinguishing". The recipe goes well with a fresh salad of herbs and cucumbers.

Chicken recipe

This stew and roast recipe was created especially for the Redmond and Polaris technique. For cooking, take: 700 g of devzira or other rice, 1 kg of chicken meat (preferably different parts of the carcass), 700 g of peeled carrots, 500 g of onions, 200 g of vegetable oil and a bouquet of spices. The spice set must include cumin - at least 1 tsp. You can also add garlic, caraway seeds, bay leaves, black pepper, barberry.


Cooking process:

1. The chicken is washed, dried, cut into portions.
2. Cut the onion into half rings, and cut the carrot into cubes or cubes up to 0.5 cm thick.
   
   
3. Oil is poured into a multicooker and ignited well, at least 5 minutes until haze.
4. Spread the meat in butter and fry over high heat with the lid open. The chicken should be golden brown.
5. As soon as this happens, half-rings of the onion are laid and fried until transparent, then the carrots are sent to it.
6. Once the vegetables are soft, but not quite cooked yet, add all the seasoning and salt. Spices are added in an amount of 0.5 parts of the bulk.
   
   
7. Further, as soon as the spices are mixed with vegetables, after about 2 minutes, add 100 ml of water and simmer under a closed lid for 5 minutes.
8. Meanwhile, the rice is washed at least 5 times until the water is clear. This is necessary to eliminate excess starch. Add rice to vegetables, level with a spatula and pour hot water 1.5 cm above the contents of the bowl.
   
   
9. Set the "Quenching" mode for 1 hour, cover the lid and do not open it any more. Only 15 minutes before the end of cooking, add garlic cloves and the remaining spices to the rice.
10. As soon as the device gives a signal, it is turned off, or they wait another 10-15 minutes. After that, open the bowl, stir and serve pilaf to the table.

You can decorate it with fresh tomatoes and herbs, which go well with pilaf and refresh its taste.

What modes can be used for cooking pilaf

Now you should consider in detail the programs for pilaf, how they differ:

The "Porridge" mode should be used in extreme cases, as the pilaf in it turns out to be more sticky and less crumbly.

Pilaf in a slow cooker classic recipe

To prepare a classic recipe for pilaf with lamb in a slow cooker, you need to take: 600 g of meat, cut into pieces, 2 cups of steamed rice, 2 large carrots, 2 onions, 2 tsp. a mixture of cumin, coriander, mustard and barberry, 2-3 tsp. salt. You will also need 4 cups of boiling water. The measure of glasses is given when using faceted dishes.


Cooking processes:

1. The basis for Zirvak. The meat is fried in a bowl in hot oil until the juice from the pieces is completely evaporated.
2. Adding vegetables. Then add spices, salt, carrots, chopped into cubes, as well as onions. Fry until half cooked for 3-4 minutes.
3. Bookmark rice. Rice washed to clear water is placed on top. The components are mixed and poured with boiling water. Set the "Rice", "Stewing" or "Baking" mode. The total time is no more than 40 minutes.

After cooking, the dish should stand for another 10-15 minutes. According to the same recipe, you can cook pilaf in a slow cooker with chicken, it is enough to reduce the time by 10 minutes.

To make pilaf tasty, crumbly and the first time, remember a few little tricks:

• fill the bowl only 7/10 of the volume, that is, 0.7 liters from each liter;
• when laying food, fill the multicooker to 60%, as there will still be water, and the rice will increase during cooking;
• do not constantly open the lid while checking products. It is best not to open it at all after frying and adding rice until the timer indicates the end of cooking;
• the root vegetables are cut into small pieces, otherwise they will not have time to fry before the cereals are laid.

In a slow cooker, pilaf can be cooked with grated carrots, since little fat is used here, and the dish is often dry. Contrary to the traditional recipe, grated carrots only improve the taste here.

Pilaf, properly cooked in a slow cooker, is not a fantasy.

And if a lover of traditional recipes is given a taste of such a dish, he is unlikely to remain indifferent. And you can cook an Uzbek dish even without using the classic Plov recipe.