Step by step recipe with photos. Meat pilaf in a pressure cooker (pressure cooker multicooker)
When buying a slow cooker, the question immediately arises of what can be cooked in it, quickly using a minimum of time and effort. I bring to your attention a very tasty and simple recipe for pilaf in a slow cooker - Redmond pressure cooker. Well, and most importantly, the finished dish will turn out to be hearty, and the rice will be crumbly.
We will cook pilaf in the Redmond 4506 pressure cooker, our assistant does an excellent job of preparing this dish, the rice turns out crumbly, the meat is soft, in no way inferior to pilaf cooked in a cauldron.
- Rice - 1 tbsp;
- Pork 300-400 g;
- Fresh carrots 150 g;
- Onion - 1 head;
- Two tablespoons of cooking seasoning for pilaf (you can buy at any store);
- Salt and pepper to taste;
- 1.5 (two glasses) cold water.
Important to know: the volume of the liquid glass in the redmond 4506 pressure cooker is 160 ml. 
For pilaf, you can use various meats: pork, young domestic chicken or rooster.
We use pork meat with small streaks of fat, cut the meat into pieces.
Put the meat on the bottom of the pressure cooker and add a little vegetable oil (you will get a kind of marinade that will make the meat juicier and more tender) and fry it for 10 minutes in the “Fry” mode. 
While the chicken is roasting, clean
Add seasoning for pilaf to meat, carrots and onions (salt and pepper are not necessary yet) and mix it all with a spoon or spatula.
Now you can add rice by laying it on top of the meat. 
Pour the norm of water, rice should be completely covered with water, add black pepper and a few whispers of salt to taste. For even distribution, salt can be pre-dissolved in water.
From seasonings, you can add barberry, zira, a pinch of turmeric. You can put a head of garlic.
And the final step will be the final preparation. Close the lid of the multicooker, press the “Pilaf” mode on the pressure cooker and set the timer for 15 minutes. After a beep, you can open the lid (just do not burn yourself with hot steam).
Serve the dish, delighting yourself and loved ones.
So we learned how to cook pilaf in the Redmond 4506 pressure cooker. As you can see, there is nothing complicated here, the most important thing is to observe all proportions correctly and not to overdo it with water while cooking the dish.
The history of pilaf has more than one thousand years. It is believed that the recipe for its preparation appeared immediately, as soon as rice began to be cultivated in the Middle East. Today, each family prepares it differently, but one condition is strictly observed: all rice grains must be separate from one another, that is, the dish must be crumbly, and not stick together into porridge. Pilaf in a pressure cooker turns out just like that.
Recipe with meat
How to cook crumbly pilaf in a pressure cooker? To do this, peel three medium onions and cut them into half rings. Carrots in the amount of 4 pcs. cut into large strips. Grind half a kilogram of meat so that large pieces are obtained. Pour a cup of vegetable oil into the bottom of the pressure cooker and heat it up.
Put the meat, vegetables and cumin in the amount of 2 teaspoons (you can buy seasoning for pilaf) and fry for 2 minutes, it doesn’t take longer, because in this case the meat will give juice, and this cannot be allowed. Pour water - 1 cup, close the saucepan with a lid and leave to simmer over low heat for about a quarter of an hour.
Open the lid of the pressure cooker, add 1.5 teaspoons of salt, ½ teaspoon of turmeric and 4 200-gram cups of rice. Add enough water to cover food by 1.5 fingers. Put on the lid and simmer for another 20 minutes.
If this time is not enough for cooking and the cereal turns out to be undercooked, you should add a little water to the pressure cooker and lightly cover the lid without closing it tightly. After 5-8 minutes, mix, if desired, remove the meat and cut it finer. Serve with green onions and salad seasoned with cilantro.
Recipe with chicken
How to cook fragrant pilaf in a pressure cooker? This will take a minimum of time, and the dish turns out to be unusually tasty. First you need to soak the cereal in the amount of 300 g in cold water for 20-30 minutes. While it swells, chop the poultry meat into an amount of 300 g, chop two onions and the same amount of carrots.
After pouring a little oil on the bottom of the pressure cooker, place the meat on the bottom and turn on the "Extinguishing" mode. If the utensils for cooking are not automatic, then put on fire and fry the meat until golden brown. Add vegetables and simmer for another 5-7 minutes, stirring occasionally.
Now you can add cereals, a couple of bay leaves, 5 g of nutmeg and the same amount of pepper and salt to the unit. After pouring 100 ml of water, mix, install the lid and cook over low heat for about an hour.
The taste qualities of such a pilaf in a pressure cooker with chicken are in no way inferior to a dish made from lamb. In addition, this is a great option for those who are contraindicated in too fatty meat.
Classic pilaf recipe
The classic version of the dish is made from lamb. Meat in the amount of 1.5 kg should be cut into small pieces and set aside. Peel half a pound of onion. Chop straw. Carrots in the amount of 600 g are also peeled and cut into cubes.
Pour a little sunflower oil on the bottom of the dish and sauté the onion, add the pieces of meat, simmer a little and only then add the carrots to the mixture. Simmer with the lid open for 5-7 minutes. Add spices - barberry, zira, turmeric, the amount of pepper and salt to taste.
This recipe for fragrant pilaf in a pressure cooker provides for the addition of such an amount of water that would be enough to completely cover the meat with vegetables. Close the lid and simmer for 40 minutes over low heat.
Rinse rice, pour into a container with meat, but do not mix. Carefully add hot or warm water in such an amount that its level is 2 cm higher than the level of rice. Sprinkle with salt, install the lid and simmer until the water is completely absorbed by the cereal.
After that, remove the lid, press a head of unpeeled but washed garlic into the center, make several deep arbitrary holes in the groats so that steam comes out and put on fire again with the lid closed for 20-25 minutes. Mix and serve.
Pilaf in a slow cooker
Pilaf is good in a pressure cooker, in a slow cooker it turns out no worse. And although the Uzbeks cook it in a large cauldron in the open air, the Russians use various "helpers" - household appliances, and do not regret it.
The dish turns out fragrant, tasty, and practically no effort is needed for this. Pilaf with chicken, mushrooms or seafood is cooked faster than a traditional lamb dish, so if you don’t have to wait a long time for urine, you should try one of these recipes.
Chicken breast or fillet in the amount of 500 g cut into portions. Peel and chop onions in the amount of 200 g, grate the same amount of carrots on the largest grater. Pour a little sunflower oil into the container of the unit and put the meat on the bottom.
Having selected the “Baking” mode on the multicooker, turn on the timer and fry the bird for a quarter of an hour with the lid open. Add vegetables and simmer for another 10 minutes. After pouring two measuring cups of rice, pour 4 measuring cups of water and add 3 cloves of garlic.
Rice dishes are great for people who watch their diet and lead an active lifestyle. Rice groats contain many minerals, fiber, carbohydrates and vitamins A, C and B. Also, dishes made from rice are very tasty, healthy, aromatic and there are many interesting recipes for their preparation. This recipe describes the preparation of meat pilaf. The best and fastest way to cook a dish is in a pressure cooker.
Ingredients needed:
2.5-3 measuring cups of rice cereal
- 35 grams of butter
- 1-2 medium sized carrots
- 1 onion
- 400 grams of lean pork
- 20 grams of vegetable oil
Actually the recipe for cooking meat pilaf:
1. Wash and cut the pork into small, neat pieces.
2. Peel the onions and carrots well.
3. Grate the carrots on a fine grater, and cut the onion into small cubes.
4. Fry the meat with onions and carrots.
5. Rinse the rice well under cold water, add seasonings to taste, garlic, pour 4-5 cups of water and mix.
6. Set the pilaf cooking mode.
After the beep of the pressure cooker, carefully open the lid and transfer the pilaf to a large tray. The dish is very tasty, fragrant and healthy. It is best served hot. You can also decorate with herbs and fresh vegetables.
I have cooked pilaf many times and classically, of course, it is cooked in a cauldron. But new technology is firmly entering our lives, it makes it easier, because every woman dreams of spending less time at the stove. Today I will share with you a recipe for pilaf in a pressure cooker. The cooking process is not complicated and takes a little time, especially if the pilaf is made from chicken.
This recipe is very similar in ingredients to in a cauldron. Only the cooking technique and the quantity of products have been changed, since my cauldron is larger in volume than the saucepan of a multicooker-pressure cooker.
To cook chicken pilaf in a pressure cooker, you will need:
Chicken - 600 gr;
Carrots - 500 gr;
Onion - 500 gr;
Rice - 500 gr;
Sunflower oil - 50 ml;
Garlic - 1 head;
Salt - to taste;
Recipe for chicken pilaf in a pressure cooker:
1. Cut the chicken into large pieces. I always try to cut off all the fat and skin from the chicken, as there is nothing useful in them, only unhealthy fat and solid calories. Pilaf and so it turns out quite fat. For example, I put on a saucer the fat that I removed from the chicken - 15 percent of the total mass, and this is an extra 900 kcal for every 100 grams of fat!
2. Turn on the pressure cooker, manually set the time to 5 minutes. Add sunflower oil and wait until it heats up. After that, add the meat and fry it a little. As long as the lid is not closed, the pressure cooker works like a stove.
3. Add coarsely chopped onion.
4. Add chopped carrots.
5. Cook until vegetables give juice. Salt and add spices, be sure to add cumin, it gives an indescribable aroma. Rub the cumin between your palms before adding.
6. Pour washed rice, gently level it, without mixing with meat and vegetables. Press a whole head of garlic on top. pour hot water so that it only covers the rice. Screw on the pressure cooker lid. The countdown (5 minutes) will begin after the desired pressure is reached inside the pot and the valve closes. After a beep about the end of the program, wait until the pressure is released by itself, it takes about 10 minutes, the rice will just come to readiness. No need to release pressure manually!
7. Open the lid and mix the pilaf. Everything worked the first time!!!
8. Pilaf is best served with a salad of chopped tomatoes, cucumbers and onions, seasoned with vegetable oil. Today I have . You can serve pilaf with pickled onion or fresh vegetable salad.
Bon appetit!
What I like about the multicooker, besides convenience, is the repeatability of the result. Having prepared a dish once and remembering all the settings, you can cook this dish every time and you will always get it.
Well, for example, pilaf. You make it in a cauldron, but every time I can’t guess exactly with the degree of readiness of rice. I poured a little more water, held it on the stove a little more, turned off the stove a couple of minutes later - the rice turns out a little different all the time. In a slow cooker, the result is the same all the time! I picked up the amount of water once and then I don’t have to break my head: “It’s time to open the lid already or let our rice steam a little more.”
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