Lamb pilaf in a slow cooker. Cooking recipes with a photo of a universal, Uzbek, crumbly pilaf in a slow cooker

A large dish with fragrant pilaf is in itself an excellent occasion and reason for a friendly gathering, especially if this pilaf is made from young fragrant lamb. Therefore, if you decide to gather close and dear people, and there is no time to prepare many dishes, pilaf will always help you out. And it's faster and easier to make it in a slow cooker.

I have already talked about the features of cooking pilaf in a slow cooker, how to make the pilaf turn out crumbly, juicy and fragrant.

But lamb pilaf deserves a separate post, because it is a classic of the genre, magnificent and ageless :). So, let's get started, and now we are preparing lamb pilaf in a slow cooker.

I was preparing lamb pilaf in a redmond multicooker, your multicooker, even if it is from a different company, will also perfectly cope with the task.

How to cook lamb pilaf in a slow cooker

Meat: cut the back, shoulder or brisket into small pieces about 3 by 3 cm in size. Carefully check that there are no bone fragments left. When cutting lamb, very often a lot of small sharp fragments are obtained. Agree, it will be very unpleasant to find them later in pilaf.

Finely chop the onion, rub the carrot on a coarse grater or cut into thin strips.

Rinse rice thoroughly with cold water to clean water. We recline in a colander and let the water drain.

Grind the zira in a mortar. You can take a ready-made mixture of spices for lamb pilaf.

Pour refined vegetable oil into the multicooker bowl, set the Frying mode for 30 minutes. As the oil warms up, spread the onion with carrots and sauté until the onion is translucent.

Add pieces of lamb, zira and cook, stirring occasionally, until the end of the regime.

Pour the washed rice, level it. Throw in a few unpeeled garlic cloves.

Pour boiling water in which salt is dissolved. Water when cooking pilaf in a slow cooker should be taken a little less than the norm, not the usual 1: 2, but 1: 1.5, since the tightly closed lid of the multi cooker does not allow water to evaporate quickly and porridge can turn out. The exception is steamed rice.

If the rice is not steamed, but long-grain or medium-grain, then fill it with warm water and set aside. We turn on the slow cooker, set the “Frying” mode, pour in the oil. By the way, the oil must be necessarily refined, since pilaf is cooked at high temperatures and unrefined oil will simply burn and smoke. Cut lamb into medium pieces.

As soon as the fat is as hot as possible, lay out the meat. If there are bones, then we also send them to the bowl. We will not eat bones, but zirvak on the bones will turn out to be more rich and tasty.


Fry lamb until nice golden brown. Do not be afraid - the meat will not dry out, because when it is placed in hot fat, a crust immediately forms on it, the “sealing” process takes place.


We clean the onions, cut them into half rings, pour them into the meat and fry for another 4-5 minutes - the onion should also become golden.


At this time, we will deal with carrots. We clean and chop with sticks, as in the photo. In no case do not three on a grater! This is a very important point for pilaf - grated carrots will turn into “porridge”, but chopped ones will retain their shape. We send the carrots to the onions and lamb, fry until all the components turn brownish, and the liquid does not evaporate at all.


Now add rice. If it is steamed, then just pour it in, and if not, then wash it well until clear water, let the liquid drain and send it to the meat with vegetables. Fry, stirring occasionally. 2-3 minutes is enough - the rice will change its color, it will become, as it were, slightly transparent.


Pour in water so that it covers the rice by 1-1.5 cm. The water should only boil! In no case do not pour cold - this is not good for pilaf, and for the multicooker bowl too. Salt, add spices. Mix thoroughly - we will not do this again!


Wash the head of garlic, remove the roots, the top layer of the husk and insert it in the unpeeled form into the center of the bowl. Add broken bay leaf if desired. Close the lid of the multicooker and turn on the “pilaf” mode.


Ready for the end of the program. After the beep, do not open the lid for another 5-10 minutes. We spread our fragrant crumbly real Uzbek pilaf on a dish, throwing out the bones that are already unnecessary, and call everyone to the table!

Despite the fact that pilaf is cooked with chicken, beef, rabbit meat, lamb is considered the best meat for it. It is from it that a real Uzbek pilaf is obtained.

Some housewives think that in a slow cooker, pilaf turns into ordinary rice porridge. But if you know all the nuances of cooking, as well as take into account the capabilities of the multicooker, then you can cook excellent pilaf in it.

Subtleties of cooking

• Lamb has an unusual smell that not everyone likes. But young lamb practically does not smell of anything. Its meat is soft, juicy and cooks quickly.
• For pilaf, you need to take those pieces of carcass where there are few veins and fat.
• Particular attention should be paid to spices and spices. Rosemary, thyme, cumin, garlic, onion, turmeric, curry are suitable for lamb. They will not only drown out the specific smell of meat, but also improve the taste of the whole dish. The turmeric also gives the rice a beautiful yellow color.
• You need to choose the right rice. A good pilaf is obtained from large rice, which increases almost 2.5 times during cooking. Suitable for long grain rice. Do not cook pilaf with chopped rice or with a lot of flour. Such rice in finished form quickly boils and sticks together.
• Rice for pilaf should be washed until the water is completely clear. The rice is then soaked. Thanks to this, it is saturated with moisture, swells and, as a result, cooks much faster, while maintaining the integrity of the grains.
• The amount of water in the recipes is not specified. It depends on the juiciness of meat, carrots, and also on how well the vegetables are fried, whether the water is completely drained from the rice after soaking. It is believed that it is necessary to pour enough water to cover the rice by one centimeter. Therefore, when adding water, keep an eye on its level.
• Before laying the products, the fat is first heated, otherwise they will not be fried, but stewed. This is especially true of lamb, which for pilaf must be fried until golden brown in order to improve its taste.
• Unlike rice porridge, which must be stirred periodically to keep it from burning, pilaf is not stirred until it is fully cooked.

Pilaf with lamb and garlic in a slow cooker

Ingredients:

• lamb - 500 g;
• rice - 2 tbsp.;
• large carrots - 1 pc.;
• large onion - 2 pcs.;
• water;
• garlic - 6 cloves;
• vegetable oil - 60 g;
• salt - to taste;
• black pepper - 0.2 tsp;
• seasoning for pilaf - 1 tsp

Cooking method

• Rinse the rice thoroughly and soak for one hour.
• Cut the onion into quarters and then cut into strips.
• Cut the carrot into large strips or use a Korean carrot grater.
• Wash lamb, dry with paper towels from moisture, cut into small pieces.
• Pour oil into the multicooker bowl, turn on the "Baking" mode. When the oil is hot, add the onion and fry with the lid open for 5 minutes.
• Add carrots, stir and continue frying for another 5 minutes.
• Add chopped meat and fry everything together until the multicooker turns off. Most often, a given program is designed for 45 minutes.
• Drain the water from the rice by dropping it on a sieve. Pour into a bowl and smooth out.
• Put spices, spices. Peel the garlic and stick it into the rice.
• Pour in hot water so that it covers the cereal by one centimeter.
• Close the multicooker, turn on the “Pilaf” mode and cook until the beep sounds.
• Gently mix the finished pilaf with a spatula. Turn on "Heating" and leave for half an hour.
• Pilaf with lamb and garlic is ready!

Note: This and following recipes use a 160g multi-glass.

Pilaf with lamb and barberry in a slow cooker

Ingredients:

• lamb - 700 g;
• rice - 3 tbsp.;
• large carrots - 1 pc.;
• large onion - 2 pcs.;
• water;
• garlic - 1 head;
• barberry - a small handful;
• zira - 1 tsp;
• seasoning for pilaf - 1 tsp;
• vegetable oil - 60 g;
• shredded mutton fat - 1 tbsp. l.;
• salt - to taste.

Cooking method

• Wash the rice and soak for an hour. Throw on a sieve.
• Cut the lamb into pieces. Cut off and chop the fat.
• Cut carrots and onions into strips.
• Turn on the multicooker in the "Baking" mode. Put mutton fat and melt. Remove the rinds.
• Pour vegetable oil and put onions with carrots. Fry with the lid open for 5 minutes until the vegetables are soft.
• Put the lamb, mix everything and cook until the meat is lightly fried. Add salt and seasoning for pilaf.
• Pour in rice, smooth with a spatula over the entire surface.
• Put zira and barberry. Please note that the barberry is sour, so be prepared for the pilaf to be sour.
• Peel the garlic from the top husk, cut off the bottom, rinse under running water. Push into the center of the rice.
• Pour in water so that it covers the cereal by one centimeter.
• Set the program "Pilaf" and cook until it ends.
• Gently mix with a spatula and leave on heating for half an hour.
• Pilaf with lamb and barberry is ready!

Pilaf with lamb and dried apricots in a slow cooker

Ingredients:

• lamb - 700 g;
• rice - 3 tbsp.;
• large carrots - 2 pcs.;
• large onion - 1 pc.;
• water;
• melted butter - 100 g;
• dried apricots - 100 g;
• spices - to taste;
• salt - to taste.

Cooking method

• Wash the rice and soak for an hour. Throw on a sieve.
• Cut the lamb into pieces of 15 g.
• Cut the carrots and onions into strips.
• Put the oil in the multicooker bowl, turn on the “Baking” mode. When the butter is melted, put the meat and fry with the lid open until golden brown.
• Add onions and carrots, saute until soft.
• Pour in the rice and smooth out.
• Put the washed dried apricots, pepper, salt.
• Pour in enough water to cover the contents of the pot by one centimeter.
• Close the multicooker, set the “Pilaf” mode and cook until it turns off.
• Stir gently and leave for another half an hour on heating.
• Pilaf with lamb and dried apricots is ready!

Pilaf with lamb and peas in a slow cooker

Ingredients;

• lamb - 500 g;
• rice - 4 tbsp.;
• peas - 100 g;
• large onion - 1 pc.;
• carrots - 2 pcs.;
• water;
• vegetable oil - 100 g;
• salt - to taste;
• spices for pilaf - 1 tsp.

Cooking method

• Rinse the peas and soak for 10 hours in cold water.
• Rinse the rice an hour before cooking pilaf and cover with cool water. Throw on a sieve.
• Cut the onion into thin rings.
• Cut the carrot into cubes.
• Cut lamb into 15 g pieces.
• Pour the oil into the multicooker pan. Turn on the "Baking" program. When the oil is hot, put the meat and fry it with the lid open until golden brown.
• Put onions and carrots. Stir and saute until the onion is soft.
• Pour in a liter of hot water. Put in the peas. Change the program to Stew/Soup. Boil for 30-40 minutes. Disable this mode.
• Pour in rice, smooth over the entire surface. Add spices.
• Pour in enough hot water to cover the rice by one centimeter.
• Set the "Pilaf" mode and cook until the beep.
• Gently mix the pilaf and leave on heating for 30 minutes.
• Pilaf with lamb and peas is ready!

Note to the owner

• If there is no “Baking” program in the multicooker, vegetables and meat can be fried in the “Frying” mode. You can also fry the ingredients in a pan, then transfer them to a slow cooker and continue to cook according to the recipe.
• During cooking, only hot water is poured. If the meat is poured with cold water, then it will remain hard for a long time, and its taste will be worse.

Time: 70 min.

Servings: 6-8

Difficulty: 4 out of 5

Recipe for a delicious and fragrant Uzbek lamb pilaf in a slow cooker

At first glance, it seems that lamb pilaf in a slow cooker is a rather banal dish, and its recipe is very simple. Nothing special seems to be required, the meat is not difficult to fry, the same can be done with vegetables.

Cooking rice is generally a trifling matter. It remains only to mix everything. But this is an erroneous opinion, in order to cook real pilaf, you will have to try very hard, but you need to find the right recipe.

This dish has three main components - rice, lamb and zirvak. Everything else is up to you. There are lovers of fatty pilaf, and someone has their own preferences at the expense of spices. To begin with, I will describe the basics of preparing a delicious dish, and then I will give a good and detailed recipe.

To cook a delicious pilaf, you need to go through three stages.

• First you will need to overheat the vegetable oil well.
• Next, cook zirvak, that is, fry the meat with vegetables.
• And lastly, lay the rice and add the liquid. Well, bring the dish to readiness.

Do not rush to cover the rice with a lid immediately after boiling, let it “boil” a little. If you are cooking food on the stove, then at first the fire should be strong, then medium, and only after that we make it very small and close the lid so that the rice evaporates.

It is important to make zirvak correctly, it is he who plays a key role in cooking and the whole recipe depends on him, and cooking begins with him. In the classic version, you need to fry meat, onions and carrots.

Please note that if you have a good, high-quality recipe, then you will cut the carrots into small strips, and not grate them.

When choosing rice, opt for the long-grain variety.

Do not take Indian or Thai cereals. Yes, and steamed rice is useless. Of course, it will not boil soft, but it no longer contains any useful substances and elements. It is rather a completely useless product. But your recipe will only benefit from Tajik and Uzbek rice varieties, Italian cereals will also do.

Now let's talk about meat. Since lamb is included in our recipe, then we will buy it. The most suitable parts of the carcass for our dish are the breast, shoulder or back. Remember that meat can only be taken fresh, it has a rich red color.

Before you start cooking, be sure to remove all the fascia, tendons, wash the meat thoroughly and cut it into small slices.

But I advise you to choose spices based on your preferences. You can even use the ready-made mixture, which is intended for pilaf.

Ingredients:

Cooking technology

If all the ingredients are at hand, the vegetables and meat are washed, the rice is thoroughly washed, then you can start cooking.

As I said, the process consists of three stages.

Roasting

Step 1

Not every multicooker has a “Pilaf” mode, so first we switch our unit to the “Frying” mode and set the timer for twenty-five minutes.

Step 2

Onions are cut into thin rings or half rings.

Send it to the "miracle oven" and fry for five minutes. Meat mode in medium-sized cubes, fry until they turn white.

condiments

Step 3

All our spices need to be thoroughly ground, this can be done with a mortar and send them to the slow cooker. Of course, you can use ready-made mixtures, but I prefer to do everything myself.

Step 4

We wait fifteen minutes and add chopped carrots to the meat.

We are waiting for another seven minutes. Now it's the turn of raisins and butter. In total, the frying lasts a little less than half an hour.

Adding rice

Step 5

The cereal, which we previously washed well, is poured into the multicooker bowl on top of the zirvak. After that, in a circular motion, very carefully pour in hot water. See that the rice is immersed in the liquid by one centimeter.

Step 6

The head of garlic only needs to be washed, it is not peeled. Just put it in the center. It remains only to transfer the multicooker to the “Pilaf” or “Porridge” mode and wait forty minutes.

After the dish is ready, do not open the lid and let it stand for a few more minutes.

See another version of this dish in the video below:

Prepare the products: tail fat, if you decide to use it, cut into small cubes, meat into cubes, onion into rings or half rings, carrots, cut into cubes or large strips along the root crop (straw length 3-5 cm).

Set the multicooker to the “Frying” mode (or similar), heat the vegetable oil in the bowl and put the pieces of fat tail fat. Fry them until light brown and remove with a slotted spoon. Put the onion in the bowl, fry until golden brown, then add the meat, stir and cook until the pieces turn white. Pour all the spices into the bowl, mix and fry everything for 10-15 minutes. Add carrots and peeled tomato, cut into pieces, simmer for another 5-7 minutes until the oil is transparent. Put raisins to the meat and vegetables, mix, add well-washed rice, insert a head of garlic into the center and carefully pour in boiling water so that it covers the food in the bowl to a height of 1 cm. "Krupa", "Porridge on the water", etc.

After the signal about the end of the mode, do not open the lid, let it stand in the heating mode for 20-30 minutes. Before serving, remove the garlic, peel the cloves, and turn the pilaf onto a wide dish and serve immediately.

Lamb fat freezes quickly, so drink lamb pilaf with hot unsweetened green tea or black tea with lemon (also without sugar, of course).

Bon appetit and new culinary discoveries!!

p.s. Pilaf in a slow cooker is cooked according to the same rules as in a cauldron. Key points that should never be ignored.

• You can take any rice for pilaf, as long as it is not brittle. Pay attention to the grains in the bag when buying: the bag should not contain a lot of dust and fragments of grains;
• Each variety of rice gives its own taste and aroma to pilaf. For example, “Health” rice gives a distinct nutty flavor, and steamed polished “Basmati”, which almost doubles when cooked, is almost neutral. Turkmens and Uzbeks generally do not accept long-grain varieties, being content with the most common Krasnodar round rice, saying that only with it the pilaf turns out to be as similar as possible to the real one;
• Some chefs are strongly against steamed rice, while others, on the contrary, strongly recommend it, since it does not stick together during cooking, and the pilaf turns out to be crumbly. You decide;
• About cutting vegetables. Onions can be cut as you like, but carrots should be cut strictly into sticks or strips and preferably along, not across (I know gourmets who generally throw away the core of carrots, and you know, there is something in this! The taste of the dish changes quite noticeably) . In no case do not rub carrots on a grater, even the largest one - when cooked, it gives up its juice very quickly, turns sour and turns pilaf into the same porridge with meat;
• You can take almost any spices for pilaf, but there is a minimum that simply must be present in any pilaf. These are zira (cumin seeds, it is advisable to take black zira), dried barberry, saffron or its cheaper analogue turmeric (be careful with these spices, it is easy to overdo it), a mixture of peppers (black, white, pink, green, fragrant), garlic (whole heads or cloves, do not peel). In addition to these spices, you can add ground paprika, dried or dried tomatoes, a whole pod of hot pepper (pepper must be intact, otherwise you will get a fire-breathing dish!), Ground coriander seeds, ground nutmeg. Greens are not put in pilaf, it is served separately;
• Zirvak is cooked in boiling oil. Each cook has his own order of adding products, but one thing is the same: each product should be added to the bowl only after the oil boils and clarifies. That is, if you put the onion in the bowl first, wait for the oil to boil, put the onion and simmer it until the oil is transparent and boil, then put the carrots, stew again until the oil is transparent and boil, then carefully, along the wall, spread the meat so as not to lower the boiling point of the oil. The meat is considered ready when it has acquired a grayish color, and the oil has brightened and become transparent again. The reverse order of laying the products occurs according to the same principle: meat, we wait for the clarification and boiling of the oil, onions, carrots. The main thing is not to throw everything at once, it will no longer be pilaf;
• When the meat and vegetables are ready, pour in the spices, except for garlic and capsicum, warm them up so that they fully reveal their aroma and taste, and lay the rice;
• Rice should be spread over the meat in an even layer, in no case mixing with zirvak. Pour boiling water over the rice, spatula-deep so that the water does not mix the food. And only after all the manipulations, stick in the center a whole head of garlic, peeled from the top scales, and a pepper pod (if you like spicier dishes). All! Close the lid and press the cherished "Pilaf" button.