Pilaf in a pressure cooker

Pilaf in a pressure cooker

Ingredients

Onions – 470 g

Ground paprika – 1 tsp.

Khmeli-suneli – 1 tsp.

Garlic – 1 head

Vegetable oil – 100 g

• 204 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step-by-step recipe with photos

If your kitchen has a multicooker with a pressure cooker function, it would be a sin not to use it. I suggest preparing pilaf in a pressure cooker. In my case, the multicooker is quite powerful, and the dishes cook quite quickly. The bowl of my Moulinex CE500E32 multicooker is designed for 5 liters, so I will cook a lot of tasty pilaf.

I’ll immediately warn you that everyone has different models, so check the manufacturing time in your own instruction book. In a pressure cooker, all dishes are cooked under enormous pressure with the lid tightly closed. Several points are important in making pilaf: the choice of meat and spices for it, the making of zirvak (a mixture of onions, meat and carrots) and, of course, the addition of rice. The amount of meat, onions and carrots should be approximately similar. So, let's do everything in order.

To make pilaf in a pressure cooker, take the following ingredients.

Choose meat at your discretion. You can take lamb, pork, beef or chicken. In any case, you need to cook the meat in advance. I use fatty pork. Remove veins and films, wash and cut into small pieces. Place into the multicooker bowl. Pour hot water, or cool water. Cover tightly with a lid and turn on the “stew” program for 20 minutes. The meat must be boiled so that in the end it is not hard.

After the beep, release the steam and open the lid. Remove the meat with a slotted spoon to a separate bowl. Strain the broth through a strainer. We will need it for the upcoming production.

We peel a lot of onions. Cut into random slices. Place in a bowl with heated vegetable oil on the “fry” program. Fry the onion until soft.

Add pork to onions. Stir and continue frying in the same mode for about 5-7 minutes.

Add spices to the fried foods, not including garlic. Stir, fry for about 2 minutes.

Add carrots cut into cubes or grate on a large grater. Stir and fry in the “fry” mode for 5-10 minutes.

Add salt to taste. It took me 3-4 tsp. for a given quantity of goods. Pour broth or boiling water, approximately 600-700 ml. Stir and taste. At this step you can adjust for salt and other spices.

Add washed rice, round or long, at your discretion. Spread it over the layer of carrots, onions and meat, but do not mix. The liquid should be approximately 1-1.5 cm higher than the rice grains. Add the washed garlic head on top. Cover tightly with a lid. Run the “pilaf” program for 15 minutes. You focus on your technique.

Open the steam valve slightly and release steam. Open the lid. That’s it, pilaf cooked in a multicooker-pressure cooker can be served.

Cooking pilaf in a pressure cooker: quickly and deliciously

The history of pilaf goes back thousands of years. It is believed that the recipe for its manufacture arose as soon as rice began to be processed in the Middle East. Now every family prepares it differently, but one condition must be met: all the grains of rice must be separate from one another, in other words, the dish must be crumbly and not stick together into porridge. Pilaf in a pressure cooker comes out exactly like that.

• Recipe with meat
• Chicken recipe
• Traditional pilaf recipe
• Pilaf in a slow cooker

Recipe with meat

How to cook crumbly pilaf in a pressure cooker?

• 3 onions;
• 4 carrots;
• 0.5 kg. meat;
• Vegetable oil;
• Zira;
• Salt;
• Turmeric;
• Rice.

1. To do this, you need to peel three medium onions and cut them into half rings. Carrots in the amount of 4 pcs. cut into large strips.
2. Grind half a kilogram of meat so that large pieces come out.
3. Pour a cup of vegetable oil into the bottom of the pressure cooker and heat it up.
4. Add 2 teaspoons of meat, vegetables and cumin (you can buy seasoning for pilaf) and fry for 2 minutes, do not take longer, because in this case the meat will give juice, and this should not be allowed.
5. Pour 1 glass of water, close the saucepan with a lid and leave to simmer over low heat for about a quarter of an hour.
6. Open the lid of the pressure cooker, add salt in the amount of 1.5 teaspoons, turmeric in the amount of ½ teaspoon and rice - 4 two-hundred-gram cups.
7. Add enough water to cover the food by 1.5 fingers. Put the lid on and simmer for another 20 minutes.
8. If there is still not enough for production and the cereal turns out to be undercooked, you should add a little water to the pressure cooker and lightly cover with a lid without closing it tightly.
9. After 5-8 minutes, stir, if desired, remove the meat and chop as finely as possible. Serve with green onions and cilantro-garnished salad.

Chicken recipe

How to cook aromatic pilaf in a pressure cooker? This requires a minimum of time, and the dish turns out incredibly tasty.

• Rice;
• Poultry meat;
• 2 onions;
• 2 carrots;
• Bay leaves;
• Nutmeg;
• Pepper;
• Salt.

1. First you need to soak 300 g of cereal in cool water for 20-30 minutes.
2. While it swells, cut the poultry into 300 g, chop two onions and the same amount of carrots.
3. After pouring a little oil onto the bottom of the pressure cooker, place the meat on the bottom and turn on the “Stew” mode.
4. If the utensil for making is not an automatic machine, then put it on fire and fry the meat until golden brown.
5. Add vegetables and simmer for another 5-7 minutes, stirring occasionally.
6. Now you can add cereal, a couple of bay leaves, 5 g of nutmeg and the same amount of pepper and salt to the unit.
7. After pouring 100 ml of water, stir, install the lid and cook over low heat for about an hour.
8. The taste properties of such pilaf in a pressure cooker with chicken are in no way inferior to a dish prepared from lamb.
9. In addition, this is a good option for those for whom very fatty meat is contraindicated.

Traditional pilaf recipe

The traditional version of the dish is made from lamb.

• 1.5 kg. lamb;
• 0.5 kg. Luke;
• Rice;
• 600 g carrots;
• Barberry;
• Zira;
• Turmeric;
• Pepper;
• Salt.

1. Meat in the amount of 1.5 kg must be cut into small pieces and set aside.
2. Peel half a kilogram of onion. Chop into strips.
3. Peel and cut 600 g of carrots into cubes.
4. Pour a little sunflower oil into the bottom of the dish and sauté the onions, add pieces of meat, simmer a little and only then add the carrots to the mixture.
5. Simmer with the lid open for 5-7 minutes.
6. Add spices - barberry, cumin, turmeric, amount of pepper and salt to taste.
7. This recipe for aromatic pilaf in a pressure cooker involves adding just enough water to completely cover the meat and vegetables.
8. Cover with a lid and simmer for 40 minutes over low heat.
9. Wash the rice and add it to the container with the meat, but do not stir it.
10. Carefully add hot or warm water in such an amount that its level is 2 cm higher than the level of rice.
11. Sprinkle with salt, install the lid and simmer until the water is completely absorbed by the cereal.
12. After this, remove the lid, crush a head of unpeeled but washed garlic into the center, create several deep random holes in the cereal so that steam can escape and put it on the fire again with the lid closed for 20-25 minutes.
13. Stir and serve.

Pilaf in a slow cooker

Pilaf in a pressure cooker is not bad; in a slow cooker it turns out no worse. And although Uzbeks cook it in a large cauldron in the open air, Russians use various “helpers” - household appliances, and do not regret it.

The dish comes out fragrant, tasty, and you don’t actually need to put any effort into it. Pilaf with chicken, mushrooms or seafood is prepared faster than a regular lamb dish, so if you have been waiting for a long time without urine, it’s worth trying one of these recipes.

• Chicken breasts or fillets - 500 g;
• Onions - 200 g;
• Carrots - 200 g;
• Rice;
• Garlic;
• Salt;
• Spices for pilaf.

2. Cut 500 g of chicken breast or fillet into portions. Peel, chop 200 g of onions, grate the same amount of carrots on the largest grater.
3. Pour a little sunflower oil into the container of the unit and place the meat on the bottom.
4. 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.
5. Add vegetables and simmer for another 10 minutes.
6. Then add two measuring cups of rice, pour 4 measuring cups of water and add 3 cloves of garlic.
7. Add salt to taste, season with pilaf spices, stir, install the lid and select the “Pilaf” mode.
8. After the time has passed, enjoy the wonderful dish.

Please your loved ones with delicious pilaf and they will definitely be grateful to you! Bon appetit!

Frisky pilaf in a pressure cooker

The recipe does not pretend to be authentic, but tells about the technology of making pilaf in a pressure cooker. The recipe from the creator Lianna is taken into the database (http://www.povareno k.ru/recipes/show/26 049/). The pilaf tasted tender and fragrant, juicy and indescribably beautiful! PS: there are not enough recipes for pressure cookers on the Internet (not multicookers, there are just a lot for them!), I will try to fill in the gaps as I master this device, which is useful in every sense

Ingredients for “Frisky pilaf in a pressure cooker”:

• Rice - 250 g
• Water – 400 ml
• Garlic - 6 teeth.
• Olive oil – 75 ml
• Snow white onion – 200 g
• Carrots – 300 g
• Chicken – 500 g
• Spices (Zira, saffron, turmeric - 1/3 tsp of each seasoning)
• Salt - 1 tsp.

Production time: 45 minutes

Number of servings: 4

Nutritional and energy value:

Recipe for “Frisky pilaf in a pressure cooker”:

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Comments and reviews

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• Prescription questions
• Reviews

September 15, 2018 Moshkin #

September 15, 2018 Moshkin #

February 14, 2019 Moshkin #

Must be delicious! Thanks for the recipe.

September 7, 2016 Nyawa25 #

January 31, 2015 gansik #

March 11, 2014 rainy_day # (recipe creator)

January 9, 2014 Lizzaveta #

January 9, 2014 rainy_day # (recipe creator)

January 10, 2014 Lizzaveta #

January 10, 2014 rainy_day # (recipe creator)

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Pilaf in a pressure cooker

Let's take a closer look at how you can cook pilaf in a pressure cooker so that it comes out no less tasty than cooked in a cauldron.

1. Secrets of making delicious pilaf
2. Pilaf recipe in a pressure cooker
3. Ingredients
4. Production and serving
5. Meat preparation:
6. Preparation of zirvak (fried meat with onions and carrots):
7. Adding rice:
8. Serving the dish:

Secrets of making delicious pilaf

If you want to get impeccable pilaf, you need to know certain features:

there is no need to stir the pilaf - rice and meat should be laid out in layers;

carrots must be cut by hand with a knife into long strips, and not grated;

It is not recommended to open the lid of the pressure cooker while pilaf is stewing in it;

the lid must fit tightly;

spices, including salt, do not need to be added at the beginning of cooking - this must be added in the middle of preparing the dish;

It is not recommended to add raw vegetables to rice - they must first be fried, since the carotene contained in carrots is better absorbed in

Pilaf recipe in a pressure cooker

Preparing pilaf in a pressure cooker is simple and straightforward. This recipe makes 4 servings and takes about 45 minutes to make.

Ingredients

• 500 g loin (back with bone) of lamb;
• 1.5 cups rice (not parboiled);
• 2 onions;
• 2 carrots;
• 1 head of garlic;
• 500 ml water;
• 2-3 tablespoons of vegetable oil;
• salt, spices to taste.

Production and serving

Meat preparation:

rinse the loin, peel it, cut into large portions;

Place the pieces in a pressure cooker pan and add water;

close the lid and set the “Cook” (“Stew”) mode with level 3 and time 40 minutes;

Preparation of zirvak (fried meat with onions and carrots):

set the “Baking” mode;

pour vegetable oil and wait until it warms up;

Place pieces of meat in a pressure cooker and fry until golden brown;

cut the carrots into large strips and the onion into half rings;

Adding rice:

wash and add rice (without soaking it first) in such a quantity that the level of broth acquired after cooking the meat does not exceed 1.5 cm above the rice;

insert a head of garlic in the center;

add salt and spices as needed, close the lid;

Serving the dish:

After the signal about the end of cooking, open the lid and wait about 10 minutes;

place the pilaf on a dish or immediately on plates;