Uzbek pilaf in a slow cooker. Lamb pilaf in a slow cooker

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

Set the multicooker to “Frying” mode (or similar), heat vegetable oil in a bowl and add pieces of tail fat. Fry them until light brown and remove with a slotted spoon. Place 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, stir 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. Add raisins to the meat and vegetables, stir, 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. Close the lid, set the “Pilaf”, “Buckwheat” mode. “Grains”, “Porridge on 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, tip the pilaf onto a wide dish and serve immediately.

Lamb fat hardens quickly, so wash down your 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 use any rice for pilaf, as long as it is not brittle. Pay attention to the grains of rice in the bag when purchasing: there should not be a lot of dust and fragments of grains in the bag;
• Each variety of rice adds its own taste and aroma to pilaf. For example, “Health” rice gives a distinct nutty flavor, and steamed polished “Basmati”, which almost doubles in size when cooked, is almost neutral. Turkmens and Uzbeks generally do not accept long-grain varieties, being content with the most ordinary Krasnodar round rice, saying that only with it the pilaf turns out to be as similar as possible to the real thing;
• Some chefs are strongly against steamed rice, while others, on the contrary, strongly recommend it, since it does not stick together when cooked, and the pilaf turns out crumbly. You decide;
• About cutting vegetables. Onions can be cut as you please, but carrots should be cut strictly into cubes or strips and preferably lengthwise and not across (I know gourmets who generally throw away the core of carrots, and you know, there’s something in that! The taste of the dish changes quite noticeably) . Under no circumstances grate carrots, even the largest ones - when cooked, they very quickly release their juice, become limp and turn the pilaf into that same porridge with meat;
• You can use almost any spices for pilaf, but there is a minimum that simply must be present in any pilaf. This is cumin (cumin seeds, it is advisable to take black cumin), dried barberry, saffron or its cheaper analogue turmeric (be careful with these spices, it’s easy to overdo it), a mixture of peppers (black, white, pink, green, allspice), garlic (whole heads or cloves, do not peel). In addition to these spices, you can add ground paprika, sun-dried or dried tomatoes, a whole pod of hot pepper to the pilaf (the pepper must be intact, otherwise you will get a fire-breathing dish!), ground coriander seeds, and ground nutmeg. Greens are not put into pilaf; they are served separately;
• Zirvak is cooked in boiling oil. Each cook has his own order of adding products, but one thing is unchanged: each product should be added to the bowl only after the oil has boiled and clarified. That is, if you first put the onion in the bowl, wait until the oil boils, put the onion in and simmer it until the oil is transparent and boils, then lay out the carrots, simmer again until the oil is transparent and boils, then carefully, along the side, lay out the meat so as not to sharply reduce the boiling point of the oil. The meat is considered ready when it has acquired a grayish color and the oil has lightened and become transparent again. The reverse order of adding food follows the same principle: meat, wait for the oil to lighten and boil, onions, carrots. The main thing is not to throw everything in at once, it won’t be pilaf;
• When the meat and vegetables are ready, add spices, except garlic and capsicum, heat them so that they reveal their aroma and taste more fully, and add rice;
• Rice should be spread over the meat in an even layer, never mixing with zirvak. Pour boiling water over the rice, spoonful at a time, so that the water does not mix the food. And only after all the manipulations, stick a whole head of garlic, peeled from the top scales, and a pepper pod (if you like spicier dishes) into the center. All! Close the lid and press the treasured “Pilaf” button.

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

How to cook pilaf in a slow cooker with lamb?

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

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

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

And the same composition of ingredients is used to prepare traditional Uzbek pilaf in a cauldron. The composition of seasonings and spices can be varied to suit your taste. It is advisable to choose fattier lamb pulp.

We start cooking by preparing the lamb. Wash the pulp well, pat dry with a paper towel and cut into equal pieces of approximately 2-3 cm.

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

It's time to add chopped carrots to the meat and onions. For another 5-6 minutes in the same “Frying” mode, we bring our zirvak to readiness - this is the name of the meat and vegetable base for pilaf. At this time, you can do the spices. If you don’t have a ready-made set of seasonings for pilaf, choose any to your taste yourself.

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

Do you feel the aroma already in your kitchen? Now we send the rice to our base in the bowl. Do not mix the ingredients, but carefully distribute the cereal on top of the meat. Pour boiling and pre-salted water over everything. The volume in the multicooker bowl should not exceed the 2 liter mark.

Switch the multicooker to the “Pilaf” or “Stew” program, close and leave for 40-45 minutes. About halfway through the cooking process, add a few cloves of garlic to the pilaf (preferably young and not peeled). After cooking, leave the pilaf in the slow cooker for some more time, so it will finally cook and be ready to serve.

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

Despite the fact that pilaf is prepared with chicken, beef, and rabbit, lamb is considered the best meat for it. It is from this that 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, and also 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 smells practically nothing. Its meat is soft, juicy and cooks quickly.
• For pilaf, you need to take those pieces of carcass with few veins and fat.
• Particular attention should be paid to spices and spices. Rosemary, thyme, cumin, garlic, onion, turmeric, and curry are suitable for lamb. They will not only drown out the specific smell of meat, but also improve the taste of the entire dish. And turmeric will also give rice a beautiful yellow color.
• You need to choose the right rice. Good pilaf is made from large rice, which expands almost 2.5 times during cooking. Long grain rice is also suitable. You should not cook pilaf from broken rice or with a lot of flour. When cooked, such rice quickly boils and sticks together.
• Rice for pilaf must be washed until the water becomes completely clear. The rice is then soaked. Thanks to this, it is saturated with moisture, swells and ultimately cooks much faster, while maintaining the integrity of the grains.
• The amount of water is not indicated in the recipes. It depends on the juiciness of the meat, carrots, as well as how well the vegetables are fried, and whether the water has been completely drained from the rice after soaking. It is believed that you need to pour enough water to cover the rice by one centimeter. Therefore, when adding water, monitor its level.
• Before adding food, first heat the fat, otherwise they will not be fried, but stewed. This is especially true for lamb, which for pilaf must be fried until golden brown to improve its taste.
• Unlike rice porridge, which needs to be stirred periodically to prevent it from burning, pilaf is not stirred until it is completely 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 carrots into large strips or use a Korean carrot grater.
• Wash the lamb, dry it with paper towels to remove moisture, and cut into small pieces.
• Pour oil into the multicooker bowl and 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 the chopped meat and fry everything together until the multicooker turns off. Most often, a given program lasts 45 minutes.
• Drain the rice and place it in a sieve. Pour into the bowl and smooth out.
• Put spices, herbs. Peel the garlic and stick it into the rice.
• Pour in hot water to cover the cereal by one centimeter.
• Close the multicooker, turn on the “Pilaf” mode and cook until the beep sounds.
• Gently stir 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 subsequent recipes use a 160g multi-cup.

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;
• chopped lamb fat – 1 tbsp. l.;
• salt - to taste.

Cooking method

• Rinse the rice and soak for an hour. Place on a sieve.
• Cut the lamb into pieces. Trim and chop the fat.
• Cut the carrots and onions into strips.
• Turn on the multicooker in the “Baking” mode. Add lamb fat and melt. Remove the cracklings.
• Pour in vegetable oil and add onions and carrots. Fry with the lid open for 5 minutes until the vegetables are soft.
• Add the lamb, mix everything and cook until the meat is lightly browned. Add salt and pilaf seasoning.
• Pour in the rice and smooth it over the entire surface with a spatula.
• Add cumin and barberry. Please note that 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. Stick into the center of the rice.
• Pour water to cover the cereal by one centimeter.
• Set the “Pilaf” program and cook until it ends.
• Gently stir with a spatula and leave to heat 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;
• ghee – 100 g;
• dried apricots – 100 g;
• spices - to taste;
• salt - to taste.

Cooking method

• Rinse the rice and soak for an hour. Place on a sieve.
• Cut the lamb into 15 g pieces.
• Cut the carrots and onions into strips.
• Place the butter in the multicooker bowl and turn on the “Baking” mode. When the butter melts, add the meat and fry with the lid open until golden brown.
• Add onion and carrots, sauté until soft.
• Add rice and smooth it out.
• Add washed dried apricots, pepper and salt.
• Pour enough water to cover the contents of the pan by one centimeter.
• Close the multicooker, set the “Pilaf” mode and cook until it turns off.
• Stir carefully and leave to heat for another half hour.
• 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

• Wash the peas and soak for 10 hours in cold water.
• An hour before preparing pilaf, rinse the rice and cover with cool water. Place on a sieve.
• Cut the onion into thin rings.
• Cut the carrots into cubes.
• Cut the lamb into 15 g pieces.
• Pour oil into the multicooker pan. Turn on the Baking program. When the oil is hot, add the meat and fry it with the lid open until golden brown.
• Add onions and carrots. Stir and sauté until the onion is soft.
• Pour in a liter of hot water. Place the peas. Change the program to “Stew/Soup”. Cook for 30-40 minutes. Disable this mode.
• Pour in the rice and 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 sound signal.
• Gently stir the pilaf and leave on heat for 30 minutes.
• Pilaf with lamb and peas is ready!

Note to the hostess

• If the multicooker does not have a “Baking” program, vegetables and meat can be fried in the “Frying” mode. You can also fry the ingredients in a frying pan, then transfer them to the slow cooker and continue cooking according to the recipe.
• During the cooking process, only hot water is poured. If you pour cold water over the meat, it will remain tough for a long time, and its taste will be worse.

The unique multicooker kitchen appliance allows the modern housewife to prepare dishes of any complexity in the shortest possible time. Thanks to this wonderful device, various side dishes, soups and baked goods will turn out excellent even for a person far from culinary. The fact is that this kitchen appliance is so easy to use and “smart” due to built-in programs that it is almost impossible to spoil food.

You can also easily and simply prepare a complex oriental dish - pilaf - in a slow cooker. This function is provided in almost all popular brands of the device: “Vitek”, “Mulinex”, “Panasonic”, “Polaris”, “Redmond”, “Scarlett”, “Philips” and others. They make pilaf very tasty, crumbly, like a real Uzbek side dish. You just need to correctly set the cooking time and temperature for each model.

We bring to your attention a step-by-step recipe with photos and video instructions, following which you can make amazing oriental lamb pilaf in a slow cooker. In this case, your dish will turn out no worse than cooked in a cauldron.

Ingredients

Servings: – +

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

Per serving

Calories: 139 kcal

Proteins: 6 g

Fats: 10.5 g

Carbohydrates: 9.8 g

30 min. Video recipe Print

Rate this article

Did you like the recipe?

Gorgeous! We need to fix it

Advice: Lamb for pilaf should be fresh and have a bright red color of meat. It is better to choose the back, shoulder or breast.

Features of cooking pilaf in a slow cooker

To get excellent results you need to follow some rules.

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

The most popular pilaf in a slow cooker is with lamb. This meat is fatty and juicy, it perfectly soaks any kind of rice, and the side dish turns out deliciously rich and appetizing.

For piquancy and originality, you can add some unique “notes” to the recipe. For example, apples, raisins, and prunes would be an interesting combination with meat and rice. Particularly tasty pilaf is made with mushrooms; they are fried together with vegetables and meat. The main secret of appetizing pilaf is preparing it from quality ingredients with imagination and love.

Rate this article

Did you like the recipe?

Gorgeous! We need to fix it

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

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

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

We will describe below how we prepare lamb pilaf in a slow cooker:

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

Lamb pilaf with herbs and almonds in a slow cooker

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

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

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

1. We clean and chop the onions into half rings, cut the meat into pieces, and wash the rice.
2. We heat up the vegetable oil, and to do this we activate the “Frying” program. Fry the lamb in oil for 20 minutes, then add the onion and simmer it with the meat for another 15 minutes.
3. For now, you can dry the almonds in a dry frying pan, and also chop a bunch of greens.
4. Lamb takes a long time to stew, so first we will cook it without rice. Pour boiling water over the meat and set the “Stew” mode. Add salt and all seasonings except hot pepper. Cook the lamb for 30 minutes.
5. After half an hour, add the cereal to the meat, add the peppercorns and pour boiling water into the dish again. When preparing pilaf, make sure that the water covers the rice by 2 cm. Pour the required amount of boiling water and simmer the lamb pilaf in a slow cooker until the rice is ready.
6. Then add almonds and herbs, mix and let it cook for another 10 minutes.

Pilaf with lamb, pepper and oregano in a slow cooker

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

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

We stew pilaf using the following technology:

1. Let's cook the lamb first, since it takes much more time to cook it than it will take to cook rice. We will cut the meat into pieces and place it in the bowl of the device, pouring it with vegetable oil. Add salt, set the “Frying” program and cook the lamb for about 20 minutes.
2. Then add chopped onion to it and close the lid. First, we stew the meat with the juice released from the onion, then add 2 glasses of water and continue to simmer for another 30 minutes, selecting the “Stew” program for this.
3. In our free time, we can wash the rice and soak it in cool water. At the same time, chop the pepper and chop all the greens, and chop the almonds and dry them in a frying pan.
4. Add sweet peppers and garlic cloves to the stewed lamb, add almonds and hot peppers, cover it all with a layer of rice, add salt and fill with water. The water should rise 2 cm above the cereal.
5. In the “Pilaf” or “Stew” mode, cook pilaf with lamb in a multicooker for about 40-50 minutes. The final step is toss in the chopped herbs, after which you can turn off the multicooker.

Pilaf with lamb and celery in a slow cooker

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

• lamb – 0.5 kg;
• long or steamed rice – 250 g;
• chopped celery stalk - 0.5 cups;
• chopped green onions – 0.5 cups;
• seasoning “Provencal herbs” - 1 tsp;
• salt, black pepper - to taste;
• hot ground pepper - to taste;
• vegetable oil – 2 tbsp.

Now let’s prepare pilaf with lamb and celery in a slow cooker:

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

Pilaf with lamb and cherry plum in a slow cooker

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

Let us describe step by step how to make pilaf with lamb and cherry plum in a slow cooker:

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

Lamb pilaf in a slow cooker. Video