An oriental dish that has gained worldwide popularity is pilaf. Not surprisingly, pilaf is fragrant, satisfying, with a special taste. And cooking it is actually not so difficult, especially if you have such an assistant in the kitchen as a crock-pot.
Pilaf in a slow cooker according to step by step recipes - general principles
For the preparation of pilaf, the following products are mainly used:
• Meat. Take mainly lamb. But with beef, pork, chicken, pilaf turns out to be tasty, the main thing is that the meat should not be lean.
• Croup. Rice variety is selected based on their own taste preferences. It is permissible to replace rice with another cereal, for example, barley, buckwheat.
• Carrots, onions.
• Spices. Use pepper, turmeric, zira, hops-suneli, basil, barberry, a mixture of spices and much more.
• To taste garlic, hot pepper.
First of all, zirvak is prepared on a large amount of oil from onions and carrots cut into thin strips and large pieces of meat in the "frying" mode. After all sorts of spices and salt are put in zirvak, prepared cereals are added, everything is poured with water. Pilaf is cooked in a slow cooker in the "rice" or "pilaf" mode.
The finished dish is surely allowed to infuse a bit, using the "heating" mode, after which it is transferred to plates and served hot.
1. Uzbek pilaf in a slow cooker: a step by step recipe
Ingredients:
• lamb flesh - half a kilogram;
• 12 tablespoons of long grain rice;
• four small carrots;
• two medium onions;
• garlic - four cloves;
• purified water - three glasses.
You will also need about half a glass of vegetable oil and about 10 grams of salt and black pepper. And, of course, pilaf without spices is just rice porridge with meat, so be sure to prepare all kinds of seasonings: saffron, zira, ground barberry, turmeric, paprika. If desired, you can use other spices.
Cooking method:
1. Rinse the lamb thoroughly, dry it with paper towels and leave for half an hour to dry slightly. If you don’t have a clean lamb filet, you can use the neck or ham, previously cutting them into meat and bones, and you can also take lamb ribs, the taste of the prepared dish will not change. The washed and dried meat is cut into medium pieces of arbitrary shape.
2. Prepare all the vegetables: free the onions from the husk, cut into thin half rings. Four carrots also peel, wash, cut into long thin strips. Do not rub carrots on a grater, the taste of pilaf will not be complete.
3. Rinse long-grain rice groats in a colander (if there is any garbage, then sort it out in advance).
4. Turn on the slow cooker, set the cooking mode. Pour sunflower oil into the multicooker container, heat it a little.
5. In the preheated oil, first put the chopped onion, fry for three minutes, and then put the carrots, mix everything and fry until rosy.
6. Pour the chopped lamb meat to the vegetables, fry all the ingredients, stirring for about twenty minutes. Pour a little salt and a pinch of different seasonings and spices (turmeric, saffron, zira, ground barberry and others).
7. When the meat is slightly browned, put the prepared rice groats, mix everything thoroughly with a spoon. Add the washed cloves of garlic directly in the husk, add another pinch of various seasonings and spices. Pour the purified water so that it completely covers the rice, switch the device to “pilaf” mode (or to “rice” mode, depending on the multicooker model). Set the time to forty minutes and cook until the buzzer sounds with the lid closed.
8. After the multicooker signal, open the lid and take a sample of rice, if it is soft, then the pilaf is ready, remove the garlic cloves from it, mix the pilaf thoroughly and turn off the multicooker. If the rice remained firm, not cooked, put the machine for another ten minutes and cook.
9. Put the finished Uzbek pilaf on a large flat tray and serve hot. Nearby, if you wish, you can put a bread box with a traditional Uzbek butter cake.
2. Pilaf in a slow cooker: step by step recipe with chicken drumsticks
Ingredients:
• 5 large chicken legs;
• 2 small carrots;
• three onions;
• garlic - six cloves;
• long grain rice cereal - 350 grams;
• purified water - one liter.
In addition to all the necessary products, take ready-made seasonings for chicken and pilaf. And also ten grams of ground black pepper and salt and half a glass of vegetable oil for making zirvak. If desired, prepare half a bunch of any greens to serve pilaf.
Cooking method:
1. First prepare the chicken drumsticks: rinse, dry on paper towels.
2. Set the slow cooker to frying mode. Pour the sunflower oil into the container, warm up a little.
3. Put the whole chicken drumsticks into the hot oil (if you do not want bones in the pilaf, you can cut the drumsticks: use the pulp and throw the bones out). Fry the chicken drumsticks for a little less than half an hour until a beautiful golden crust on both sides.
4. While the drumsticks are fried, peel the onions and carrots, rinse, cut everything into strips, put them on the chicken legs, stir and fry for another ten minutes.
5. Rinse long-grain rice thoroughly with cold water, draining the water several times until it becomes clear.
6. When the chicken drumsticks and vegetables are fried, add rice grits to them, slightly salt, pepper, season with spices, add unpeeled garlic cloves, pour in one liter of water, switch the multicooker to “rice” or “pilaf” mode, set the time to forty minutes.
7. When the crock-pot gives a signal, open the lid, try the rice ready, if ready, take out the garlic cloves and mix everything.
8. Do not immediately lay out the finished pilaf from the bowl, but leave it to insist on the "heating" mode in the multicooker.
9. When serving pilaf, put it on a large flat plate, beautifully spread the branches of fresh parsley or dill on top, put slices of white bread next to it in a separate plate.
3. Unconventional pilaf in a slow cooker: a step by step recipe with chicken and pearl barley
Ingredients:
• three large chicken legs (you can chicken thighs);
• three small carrots;
• one onion head;
• four cloves of garlic;
• pearl barley - 250 grams;
• one and a half liters of boiling water;
• sunflower oil for frying all prepared ingredients - half a glass.
Also take even finely ground salt to your liking, ground black pepper, fresh dill or half a bunch of parsley. Do not forget to prepare various spices and spices, for example, seasoning for chicken or pilaf, dry basil, zira and turmeric.
Cooking method:
1. Pearl barley is always cooked for a very long time, so before cooking pilaf according to this recipe, pearl barley should be washed well and soaked in water overnight.
2. As in the previous recipe for pilaf with chicken legs, prepare the legs: rinse, if you want the pilaf to be not greasy, then cut off the excess fat, dry the meat on paper napkins. Chop the cook hatchet into small pieces.
3. Put the prepared chicken legs in the capacity of the multicooker with the skin down.
4. Set the slow cooker to “frying” mode, adjust the time by setting the timer for 45 minutes, pour in a little vegetable oil and fry the legs on all sides until golden brown.
5. Peel the onion, cut into a small cube, peel the garlic, chop in the garlic, peel the carrots, grate on a fine grater.
6. Put chopped onions with carrots to the fried legs a few minutes before the end of frying. Shuffle.
7. Rinse the washed-out swollen pearl barley under running water, drop it into a colander. As soon as all the water drains, put the barley in vegetables and meat, add chopped garlic.
8. Pour the entire contents of the multicooker container with hot water, add salt, black allspice, mix well, close the lid. Switch the device to "rice" or "pilaf" mode, set the time for one and a half hours and cook until the multicooker sounds.
9. After the signal indicating the end of cooking, open the lid, try the pearl barley for softness. If the cereal is soft, turn off the appliance, and if it is hard, pour more boiling water, set the time for ten minutes, close the lid and cook.
10. Hold the prepared pilaf for several minutes in the multicooker in the "heating" mode so that it is infused.
11. When serving, put the pilaf in portioned plates, in each be sure to put a piece of chopped chicken legs, sprinkle with fresh finely chopped parsley or dill. Place sliced brown bread in a separate plate next to it.
Pilaf in a slow cooker according to step-by-step recipes: tricks and useful tips
In fact, the taste of the prepared pilaf depends on the variety of rice. If you want the dish to turn out to be friable, slightly dry, take steamed rice. Love softer pilaf - use any long-grain varieties, except, except for Chinese with its specific flavor. Well, Krasnodar rice will make pilaf consistency similar to porridge, but thanks to properly cooked zirvak and spices used, the taste of the dish will be excellent.
The amount of spices and oils used depends on your taste. Of course, real rice turns out to be very fatty, spicy, spicy, but this does not mean at all that your dish should be exactly the same: you can safely reduce or increase the amount of one or another ingredient.
