How to cook pork pilaf in a slow cooker. Hearty pork pilaf in a slow cooker

Pilaf in a slow cooker with pork: recipe with photo

What are we not! And now we can entrust all this work to the multicooker. There is no doubt that pilaf will be crumbly and tasty. The most important thing is to observe the proportions of rice and water. Classically, for 1 cup of rice, you need to take 2 cups of water. It is this rule that is followed in the multicooker. Remember that the "Pilaf" mode is automatic. The device fully controls the amount of boiled and remaining water. If less water is added, then it will quickly be absorbed into the cereal and the device will turn off, although the grains may remain raw. Options for cooking pilaf - do not count! But there is not only meat pilafs, but also mushroom, vegetable, fruit. Hope you enjoy this recipe too!

Pilaf in a slow cooker with pork, recipe with photo step by step

Pork (pulp) - 250 g

Onion - 2 pcs.

Carrots - 2 pcs.

Steamed rice - 1 cup (250 ml capacity)

Water - 500 ml

Garlic - 0.5 heads

Dried barberry - 1 teaspoon

Black peppercorns - 7-8 pcs.

Refined sunflower oil - 50 ml

Salt - to taste

To prepare pilaf, you need to take pork pulp (ham or neck), onion, fresh carrots, steamed rice (you can also use regular rice), water, garlic, dried barberry, black peppercorns, sunflower refined oil and salt.

Peel the onions and finely chop.

Peel and grate carrots coarse grater. You can use a grater for cooking carrots in Korean.

Wash the meat, wipe dry and chop in small pieces.

Remove dry skin from garlic cloves, but leave whole.

Rice is first washed in warm water (about 40 ° C) to remove starch grains from the surface, and then in hot water- for washing off the fat released on the surface of the grains during their storage. Finish washing after complete removal of turbidity in order to completely eliminate the stickiness of the grains.

Pour the oil into the bowl of the multicooker (I have a PHILIPS HD3036) and put the pieces of meat. Use the "Menu" button to set the "Frying" mode and fry the meat with the lid open for 15 minutes until browned.

Add onions and carrots to meat.

Continue frying until carrots and onions are soft.

Add rice, garlic, barberry, pepper and salt to meat and vegetables.

Pour the contents of the bowl with water according to the norm.

Close the multicooker with a lid, use the "Menu" button to switch to the "Pilaf" mode and cook until the sound signal about the end of the mode.

From finished pilaf remove garlic and stir.

Pilaf is a hearty oriental dish of meat and rice. Everyone loves him for spicy taste, appetizing appearance and ease of preparation. If your family is also happy to eat this dish, then our article will be useful to you, where we will look at how to cook pork pilaf in a slow cooker, and the recipes presented step by step for this will help novice housewives do everything right.

Basic principles of cooking pork pilaf

To make the pilaf crumbly, it must be thoroughly washed. Moreover, two times will not be enough. It is best to wash the rice 6-7 times until the water runs clear. The dish will acquire juiciness thanks to carrots. This root crop is taken in large quantities and cut into strips. Grated carrots do not look so beautiful in the finished dish.

Garlic is added to pilaf with whole heads right in the husk. It is deepened into rice groats. And when the dish is ready, just take it out. Whole heads give all their flavor to oriental food. And of course, you can not do without spices. Oriental spices must be present in this dish - zira, turmeric, saffron, barberry, hot pepper.

Another recommendation is that the multicooker is not opened when the rice is being cooked, and when the signal for the end of cooking is heard, the lid is left closed for another 15 minutes. If you follow these recommendations, pilaf will turn out excellent. Now let's move on to pork recipes.

Pilaf recipes

Cooking pork pilaf step by step, ingredients

First consider classic way cooking delicious pilaf in a slow cooker. Prepare the products: long-grain white rice - 2 cups (comes with a slow cooker), pork pulp - half a kilo, carrots and onions will need 200 g each, garlic heads - 2, turmeric, zira, paprika - a teaspoon each, barberry - 10 g , red pepper - 2 g, vegetable oil. Water will need 3.5 cups.

How to cook in a slow cooker - step by step instructions

1. Cut the pork pulp into slices (sides no more than 3-4 centimeters).

2. Pour oil into the multicooker bowl. It needs so much to completely cover the bottom.

3. Turn on the frying (baking) mode, wait until the oil is hot.

4. Send to the bowl cold cuts, fry with open lid.

5. When the pieces are browned, salt, add all the spices.

6. Finely chop the onion.

7. Grind peeled carrots into strips.

8. First add the onion to the meat, periodically stir the contents.

9. After 5 minutes, pour out the carrots and fry for another 4-5 minutes.

10. In the meantime, wash the rice at least 6 times.

11. Scatter it over the surface of the meat, level it with a spatula.

12. In the middle we insert and drown the whole garlic heads.

13. Pour water (preferably salt it to your liking, but keep in mind that the meat is already salty).

14. Close the lid.

15. It is necessary to change the multicooker mode to "Pilaf". If this is not on the control panel, feel free to use "Rice".

16. Time is set automatically.

17. After the end of cooking, the pilaf should be infused in the keep warm mode for 15 minutes.

18. After that, it is allowed to open the lid and remove the garlic heads.

Pilaf from brown rice and pork in a slow cooker, step by step recipe

If you prefer brown rice, which has more useful substances, you can cook pilaf from it. Take the ingredients: brown rice - 2 multi-cups, pork (neck) - 400 g, carrots - 4 root vegetables, a large onion, a couple of garlic heads, seasoning for pilaf or a set of spices - turmeric, cumin, saffron, paprika, a little barberry, coriander, 2 bay leaves, salt, vegetable oil. Water will need 3.5 cups.

1. We clean the vegetables.
2. Cut the onion into a quarter of the ring thinly, and the carrot into cubes.
3. We send the onion slices to the multicooker bowl, heating the oil in it in the “Frying” mode.
4. While the onion is fried, chop pork neck pieces.
5. We send carrot slices to the onion, stir the contents of the bowl.
6. Next, put the pork to the vegetables, salt, add spices and fry without a lid for 5 minutes.
7. We wash Brown rice- in a sieve or bowl, it doesn't matter.
8. Put rice grits in a bowl, level it over the entire surface.
9. Insert the garlic into the rice without peeling it, but only rinsing it with water. Drown it lightly in the grits.
10. Pour right amount water. It will be better if you immediately add salt to it and taste it.
11. It's time to change the cooking mode. We expose the program "Pilaf" on the unit. In the absence of this, select "Rice".
12. Close the lid of the multicooker.
13. We are waiting for the completion of the cooking process, a signal will report about it.
14. The multicooker will then automatically switch to keep warm mode.
15. Leave the pilaf to infuse for a quarter of an hour.

Fragrant pork pilaf in a slow cooker is ready, you can open the lid and put the grits in a beautiful big dish. Traditionally, rice is poured in a slide, meat and garlic heads are laid on top. bay leaves it is better to immediately remove from the dish so as not to spoil its taste.

Two simple prescription pork pilaf is now at your disposal. It is easy to cook with them, and most importantly, you do not need to follow the cereal when there is a slow cooker. She herself will bring the rice grains to the desired condition, make the dish crumbly and tasty. Take note of one recommendation - do not pour more water than indicated in the recipe, because vegetables and meat also release juice.

Pilaf is one of the most popular oriental dishes. It's different rich spices and seeming ease of preparation. Previously, it was cooked by hand on fire, but today the process is simplified, because many housewives actively use modern technology. Thanks to her, you can cook delicious pilaf from pork in a slow cooker or pressure cooker.

How to cook pork pilaf in a slow cooker

The recipes described below are similar to each other, but you can choose the ingredients according to your own taste. To cook pork pilaf in multicookers deliciously, you should choose the ingredients so that they are relevant for oriental dish. If you want to get tender meat in pilaf and golden rice, do not buy too fatty pieces of pork (better give preference to the back), and pick up long rice without impurities to get unboiled grains of the grain part.

Recipe for pilaf in a slow cooker with pork

A delicious recipe for pork pilaf in a slow cooker contains following secrets:

1. The meat should be cut into small pieces.
2. Salt the meat, fry with the lid open and mix, and after 10 minutes of cooking - close it. So it will turn out gara - delicious base.
3. Water should be poured into the bowl with rice and meat slowly so as not to cool the ingredients.

Rice with pork in a slow cooker

• Cooking time: 60-90 minutes.
• Servings Per Container: 6 pieces.
• Calorie content of the dish: 1300 kcal.
• Cuisine: Eastern.

This classic recipe pilaf with pork in a slow cooker, which contains a minimum amount of spices. You can make it with the ingredients you always have on hand. Special attention focus on quality fresh meat without veins. In a slow cooker, the structure is less crumbly than on fire.

small rice - one and a half glasses;

meat - up to 900 grams;

onion - 2 heads;

salt, red pepper - to taste (1 teaspoon);

refined oil (vegetable) - a third of a glass;

garlic - two large heads;

water - up to four glasses;

carrots - 1 pc.;

greens for decoration, mung bean optional.

Cooking method:

Fry the pork, previously cut into cubes, to a crust.

Add onions, cubes of yellow carrots and cook for 10 minutes.

After roasting meat and vegetables, add water, simmer for about 30 minutes.

Add clean, washed rice.

Simmer for less than an hour with the lid closed.

Crumbly

• Cooking time: 70 minutes.
• Servings: four.
• Calorie content of the dish: 1250 kcal.
• Cuisine: Eastern.
• Difficulty of preparation: medium.

The main difference between the technology for preparing fragrant crumbly pilaf is that each grain should be easily separated from each other. To do this, choose a special elongated rice and soak it for 20 minutes before cooking. A large number of spices, carrots and onions will make crumbly pilaf with pork in a slow cooker more saturated.

Ingredients:

rice - 1 cup;

pork or chicken - 500 grams;

carrots - 2 pieces;

onions - 2-3 heads;

garlic - 6-8 cloves;

water - at least 700 milliliters;

spices, salt, herbs - to taste;

vegetable oil - a quarter cup (monitor the level).

Cooking method:

Soak the main component - fig.

Fry the pork or chicken using the "Frying" mode with the lid open, then throw the vegetables into the bowl.

Simmer for at least half an hour. Then add rice and water. This is the main condition for making tasty dish.

Add spices and close the lid. Set the "Extinguishing" mode for 40 minutes. Cool slightly before serving.

With dried apricots

• Cooking time: 1:15.
• Calories: 1150 kcal.
• Purpose: garnish.
• Cuisine: Eastern.
• Difficulty: easy.

The sweet taste of dried apricots will give a special touch to fatty spicy dish. It is known that the classic Uzbek hot dish involves the use of raisins, but it is useful to know how to cook delicious pilaf with pork and dried apricots in a slow cooker. This dish will help out housewives who would like to soften the fat content of meat.

Ingredients:

classic rice - one glass;

dried apricots - 200 grams (you can add a little raisins);

butter(instead of sunflower) - half a pack;

sugar, salt - optional;

any seasoning.

Cooking method:

Soak rice.

Add oil inside the multicooker bowl, melt it in the “frying” mode, throw in the washed rice.

Add sugar, salt.

Pour in a little drinking water so that its level reaches the level of products.

Turn on in the "Extinguishing" mode for half an hour or more, follow until ready.

With prunes

• Cooking time: 1:20.
• Calories: 1050 - 1400 kcal.
• Servings Per Container: 4-5.
• Purpose: second course.
• Cuisine: Eastern.

If you choose another dried fruit, you can still provide the dish piquant taste, shading the oriental sharpness of spices. Uzbek pilaf with pork and prunes in a slow cooker is ideal for those who want to try an unusual and delicate taste this dish. Pork can be replaced with chicken or lamb.

Ingredients:

steamed rice - up to one and a half glasses;

meat (of your choice) - 400 grams;

prunes - five - seven large pieces;

spices - to taste;

butter - half a pack (added at the end of cooking);

sunflower - a quarter of one glass;

garlic - two large heads.

Cooking method:

We bring the meat to readiness: it should have a crust, but not be too dry.

We put other components in the bowl - vegetables, spices, oil, garlic.

We put out.

We fall asleep rice and pour a little water to the top level of the ingredients;

Simmer for 30-40 minutes until done.

Uzbek

• Cooking time: 65 minutes.
• Servings: five.
• Calories: 349 kcal.
• Purpose: side dish, main dish.
• Cuisine: Eastern.
• Difficulty: low.

Recipe Uzbek pilaf with pork in a slow cooker - this is a classic oriental cuisine. Its main characteristics are friability, fat content, spiciness due to spices and rich aroma from vegetables. Pork is important to choose fatter (can be replaced with ribs). It is better to use the neck - it has veins that will make ready meal tender and cuddly. For spiciness, you can add a little hot pepper with garlic.

Ingredients:

classic rice, elongated (not round, otherwise it will be lumpy) - more than one glass;

carrots - 100 grams;

garlic - optional;

water - one glass (should be poured to the level of the mixed ingredients in the bowl);

vegetable oil - at your own discretion;

hot pepper - 1 pc.;

fatty meat (or ribs) - 500 grams.

Cooking method:

First of all, gradually fry the vegetables (carrots, onions, peppers).

We throw the meat, bring to half-cooked.

Fill with water and add soaked rice there.

Put garlic and pepper on it (optional).

Set the "Extinguishing" mode for 45 minutes.

We check the taste in the process, after the end of the program we let it brew.

From pearl barley

• Cooking time: 75-80 minutes.
• Calorie content: 1550 kcal.
• Purpose: garnish.
• Cuisine: Eastern.
• Difficulty: medium

Barley pilaf with pork in a slow cooker is an alternative to the classic version. In recent years pearl barley gained extraordinary popularity, it is used in many dishes where rice was previously provided. The use of pork provides an opportunity to achieve a rich taste of barley.

Ingredients:

barley porridge - 300 grams;

fatty meat - more than three hundred grams;

onion - a few heads at the discretion;

other vegetables: carrots, garlic, peppers - 100 grams each;

frying oil;

ol spices to taste.

Cooking method:

Barley should be prepared in advance and soaked in cold water for eight hours (leave overnight).

Fry vegetables, including onions, carrots and peppers, until tender;

In parallel, bring the meat to half-cooked (so that there is a crust);

Pour soaked barley with a small amount of water and simmer for half an hour.

With tomatoes

• Cooking time: just over an hour.
• Calories: 1375 kcal.
• Purpose: garnish.
• Cuisine: Eastern.
• Difficulty: medium.

Fragrant pilaf in a slow cooker with pork and tomatoes turns out more tender classic version. This porridge is also called shavlya. The tomato releases juice, which remains in the bowl. Do not try to replace the vegetable with ketchup or tomato paste, because the dish needs natural juice. If you do not like pork, you can use chicken, it is less fatty (this is an option how to cook dietary pilaf).

Ingredients:

Cooking method:

All primary ingredients are fried on the baking or frying mode with the lid open. Put the chopped carrots, onions, meat at the same time, cook for 15 minutes.

After the rice is infused with water, it should be replaced and filled with water to the level of the rice itself.

Throw the remaining ingredients inside the bowl and turn on the “Extinguishing” mode.

From bulgur

• Cooking time: 65-80 minutes.
• Servings: 5 pieces.
• Calorie content of the dish: 1500 kcal.
• Purpose: main course.
• Cuisine: Eastern.
• Difficulty: medium.

Bulgur porridge (cereal part of pilaf) is great replacement rice if you want new taste familiar dish. Bulgur pilaf with pork in a slow cooker has a more delicate structure, and the porridge itself is softer. Subject to right process it doesn't boil over when it's cooked. Taste difference is minimal. Bulgur is hearty cereal with a large energy reserve.

Ingredients:

bulgur - no more than one glass;

carrots, garlic, onions - 100-150 grams each;

oil for frying;

chickpeas;

spicy oriental spices - a pinch each;

shaso (pork or chicken) - 300 grams.

Cooking method:

Cut the meat into small pieces and fry in a hot frying pan with the minimum amount oils.

Simmer for 20 minutes.

Pour in bulgur (pre-washed, soaking overnight is not required).

Add a little water, simmer until the end of the "Extinguishing" program.

Delicious pilaf with pork in a slow cooker - cooking secrets

Many people think that a slow cooker is not able to make a real rich oriental pilaf. This is an erroneous opinion, you only need the right recipe cooking. If you know a few secrets, the rice will not come out too cooked, but will be crumbly and fragrant, as if it was made in a cauldron on a fire.

The first secret of a delicious pilaf recipe in a slow cooker with pork is not only the cooking method, but also the selection of ingredients. Rice should not be round, but long. Before starting, it is important to leave it in water for half an hour. Choose fresh pork, preferably fatty neck or ribs. The traditional step-by-step recipe for pilaf in a slow cooker with juicy pork describes that during the cooking process, the approximate ratio of added water and oil should be equal to the level of rice and vegetables (a multi-glass will help measure rice and vegetables).

The appropriate program in the appliance will allow you to independently set the cooking time. The lid can be opened and the level of internal moisture can be monitored. In Central Asian cuisine, the taste should be rich and fatty (the classic recipe involves the use of lamb). Please note that vegetables should be coarsely chopped, and garlic is put whole.

For delicious recipe pilaf, cooking zirvak, the broth that forms after frying meat and vegetables, will be relevant. To do this, before pouring the main component, water is poured into the bowl (not all step-by-step recipes above observed this item - it should be done at your discretion).

This broth is able to saturate pilaf oriental notes. A recipe with photos of all types of pilaf described above will show it as compound dish mostly from rice. The main difference is in the components, for example, any fruit, dried fruit, barberry or corn, gives different taste.

Video

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

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

If the multicooker has a “pilaf” program, then cook it hearty meal maybe every day. The “stewing”, “frying”, “baking”, etc. mode is also suitable.

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

1. Set the mode to "frying" or "baking". Pour the vegetable oil into the bowl, load the randomly chopped onion.

2. As soon as the onion is sufficiently fried, add coarsely grated carrots to it.

3. Chop the chicken meat into medium pieces and put it on the vegetables.

4. When the meat gets a beautiful crust, and the carrot becomes soft, add well-washed rice.

5. Salt, throw in the parsley and fill with water. For further preparation choose the “pilaf” program or another suitable mode for about 25 minutes.

6. After the end of the process, let the dish brew for another ten minutes in the heating mode.

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

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

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

Cooking:

1. Rinse the pork flesh with water, dry it and cut into equal cubes. In the menu, select the “frying” mode, heat up a little (a couple of tablespoons) of vegetable oil and load the meat. Roast it without disturbing for 20 minutes.

2. At this time, peel the onion from the husk and cut it into quarter rings. Remove from carrots upper layer and grate on a coarse grater.

3. Salt the meat and sprinkle with a suitable seasoning.

4. Lay out the chopped vegetables and gently mix with a wooden or silicone spatula. Roast until the end of the program. (If all the ingredients are cooked through earlier, then turn off the appliance.)

5. Rinse the rice thoroughly running water. To do this, pour it into a deep bowl and open the faucet so that a small trickle of water appears. Leave in this position for five minutes.

6. Lay the washed rice in an even layer on top of vegetables and meat, without stirring. A little more salt and season. Careful not to disturb the layers, pour in warm water. It should cover all products by about 1-2 fingers.

7. Now set the “pilaf” mode and you can devote this time (about 40 minutes) to other things.

8. After the beep, gently stir the contents of the multicooker and let it rest for about 5-10 minutes.

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

Do you want to try an incredibly delicious pork pilaf, but don't know how to cook it in a slow cooker? Follow exactly step by step instructions with a photo and everything will work out.

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

Cooking:

1. To make pilaf in a slow cooker especially tasty, use steamed rice to cook it. Sort the grits, wash, pour warm water and leave for about 6-8 hours. If cooking is selected regular rice then just rinse it thoroughly.

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

3. Pour a little oil into the multicooker bowl (also suitable melted lard). Set the "frying" or "baking" mode. Load the meat and fry it until beautiful crust with the lid open.

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

5. Pour hot water, add salt and mixture spicy spices(red and black pepper, dried cilantro, zira, barberry). Boil the base for pilaf, called zervak, for about 5 minutes. Then load the rice prepared in advance, mix all the ingredients, cover the lid and cook in the “pilaf” mode for the right time.

6. After the signal, gently mix again and leave for 10 minutes in the "heating" mode.

Pilaf with chicken in a slow cooker - photo recipe

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

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

Cooking:

1. Pour oil into the multicooker and set the desired program (baking, frying, double boiler). Cut the chicken fillet into small slices and send to the heated vegetable fat.

2. Grate the carrot coarsely, chop the onion into small cubes.

3. Add vegetables to chicken meat and fry everything together for about 20 minutes. During this time, all the ingredients should be covered with a light fried crust.

4. Wash the rice until the water runs clear. Spread the grits on top of the vegetables and meat in an even layer. Add spices, parsley and salt. You can throw a whole head of garlic or a handful of raisins.

5. Carefully add water so that the ingredients do not mix, and simmer for about 25 minutes in the "pilaf" or "stew" mode.

6. In order for the pilaf to reach, after the beep, leave the dish in the “heating” mode for another 15–20 minutes.

Delicious recipe for pilaf in a slow cooker with raisins

Raisin - secret ingredient, which gives ordinary pilaf piquant originality. dried berries grapes provide the dish with a subtle sweetish aftertaste.

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

Cooking:

1. Pour oil into the multicooker bowl, load the chicken meat (turkey or pork), chopped small pieces. Install the program with the most high temperature cooking, for example, "steamer".

2. While the meat is frying, randomly chop the onion.

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

4. Load the vegetables with the meat and fry, stirring occasionally, until golden brown.

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

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

7. After 20 minutes from the start of cooking (approximately so much will be spent on frying vegetables and meat), lay out the rice and evenly distribute it without stirring.

8. Pour warm water in a thin stream so that it covers the rice by about two fingers. Add parsley, seasonings and salt.

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

Pilaf with beef in a slow cooker - photo recipe

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

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

Cooking:

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

2. Cut the carrot into thin strips, quarter the onion into rings. Approximately 20 minutes after laying the meat, when the resulting juice has evaporated, lay out the vegetables.

3. After another 20–30 minutes, load rice groats thoroughly washed in 2–3 waters and level it.

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

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

How to cook pilaf in a Redmond slow cooker?

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

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

Cooking:

1. Pour oil into the bowl and set the “frying” program for 30 minutes if the timer starts after full heating and 40 if immediately. Load the finely diced onion and close the lid.
2. Wash the meat and cut into small pieces. Load into the multicooker, mix.
3. Peel the carrots, cut them into large strips. Send half immediately to pilaf, set aside the second part for a while. Stir again and simmer until the end of the program.
4. Pour one cup of boiling water into the multicooker. Add salt, a mixture of seasonings and set the “stewing” mode to “meat” for 40 minutes.
5. Pour rice into a bowl, fill with water, rinse after 2-3 minutes. Repeat the process a couple more times.
6. Load the second half of the carrot into the slow cooker, spread the rice evenly on top. Wash the head of garlic and, without peeling, stick it in the very center. Add 2 more cups of boiling water, add salt and set the “pilaf” program for 45 minutes.
7. Stir the finished dish and leave for 10-15 minutes in the “heating” mode so that it reaches.

How to cook pilaf in a multicooker Polaris?

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

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

Real pilaf is prepared exclusively in a cauldron and from lamb, but this is not always possible due to any circumstances. I propose a more simplified and specially adapted for urban residents and simply busy housewives recipe for pork pilaf in a slow cooker Polaris. This recipe can be used for other models as well.

It is desirable to take meat with fat so that the taste is as close as possible to real pilaf. And so that the dish cooked in a slow cooker does not look like a regular one rice porridge with meat, I recommend using steamed rice, then your pilaf will always be crumbly and appetizing.

Well, if you still like a more lumpy pilaf, then choose a round-grain rice variety. Try to cook it according to this recipe, I am sure that you will be more than satisfied with the result! In addition, thanks to the miracle multicooker technique, it will not be difficult at all and even a novice cook can do it.

Pilaf ingredients

1. Pork (pulp) - 500 gr.
2. Onion - 2 pcs.
3. Carrots - 2 pcs.
4. Garlic - 1 goal.
5. Rice - 500 gr.
6. Salt - to taste
7. Spices - to taste
8. Greens - to taste
9. Vegetable oil - in fact

Servings: 8

How to cook pork pilaf in a slow cooker Polaris

We cut the meat into pieces, and to make it easier to do this, it is advisable not to let it completely thaw, but to use it in a slightly frozen form. We put the meat in the bowl of the multicooker, pour on the bottom a small amount of vegetable oil.

Fry the pork, stirring occasionally on the "frying" mode until the liquid evaporates and lightly browned.

Then cut the onion into half rings, add to the meat and cook it until golden brown.

It remains to add carrots, which we cut into small strips. Continue cooking for about 10 more minutes. In the process, it is necessary to add vegetable oil, as a rule, for pilaf, oil must be poured sparingly so that it does not end up being dry.

Then pour boiling water so that it is above the level of meat with vegetables, add salt to taste and spices. The water should be slightly salty. Now in the preparation of pilaf, the so-called central moment comes, we prepare the basis of pilaf - zirvak. We select the “quenching” mode and continue to cook without stirring with the lid closed for 20 to 30 minutes.

After this time, we put peeled garlic cloves in zirvak. If desired, you can use an unpeeled whole head of garlic, but well washed.

Pour rice washed in several waters on top and level it.

We add boiling water from above so that it is about 1.5 cm higher than the rice level. Now it remains to entrust the matter to the multicooker, which will do everything else for you, select the “pilaf” mode and cook until the beep. Then we leave the multicooker on heating for another 20-30 minutes.

At the end, it remains to add fresh herbs and mix everything.

Pork pilaf in a slow cooker turns out fragrant, satisfying and very tasty! Bon appetit!