Pilaf in a slow cooker; 6 recipes for making crumbly pilaf in a Redmond and Polaris multicooker
Pilaf in a multicooker - 6 recipes for making crumbly pilaf in a multicooker Redmond and Polaris
Good morning everybody! What are you cooking for dinner now? And I pilaf, but an extraordinary one, but in a slow cooker. Do you understand why? That's all because I adore this miracle worker. She always helps me out like that, well, there are simply no words, just ecstasy, I don’t understand how I ever lived without her.
I often hear from people the idea that this is a waste of money, but for me personally this is not the case. Not a day goes by that I don't cook in it. It’s so simple, fast and very tasty. With it, all my borscht and other soups turn out rich, and my milk porridges are all the more adorable because the kids gobble them up on both cheeks))).
Therefore, I have now decided to take this particular topic and introduce you to the most delicious and ordinary recipes for pilaf, which can be prepared from any kind of meat.
To prepare real pilaf you need to know the secrets and tricks of cooking. So let's get down to business quickly, and as the article progresses you will learn everything.
There are no huge differences in how this is done in a cauldron or in a frying pan; if you have your own proven recipe, you can easily take it and use it in a slow cooker.
Uzbek pilaf in a slow cooker - step-by-step recipe with photos
We all know that pilaf is not our Russian dish, but it came to us from the East and amazed us from a little to a great deal. There is a great abundance of cooking options. Real pilaf is truly prepared from lamb, and therefore the first recipe will be made specifically from this meat, but if you wish, you can change it to whatever you like.
We will need:
- rice - 2.5 measuring cups from a multicooker
- water - 5 measuring cups from the multicooker
- carrots - 2 pcs.
- garlic - 2 heads
- hot chili pepper - 1 pod
- beef or lamb meat - 500 g
- vegetable oil - 50 ml
- onions - 2 pcs.
- pepper and salt to taste
Manufacturing method:
1. Take two huge heads of onions and chop them into half rings.
2. Lamb meat, if not, chop the beef also into small pieces, be prepared for it to decrease in volume when frying.
3. Very true, you will need to cut the carrots well. To do this, take a sharp knife and chop it into thin strips on a kitchen board, in the form of straws.
4. After all the steps, take the multicooker bowl and pour vegetable oil into it. Select the “Frying” mode with the lid open. Place onions there. Fry until the onion is tender and golden. Next, place the pieces of meat and fry, stirring from time to time so that nothing burns.
After some time, about 20-30 minutes, lay out the carrots in strips, stir and simmer for a few more minutes. Vegetables and meat are almost ready. Pepper and salt them. In order to create a very rich and fragrant pilaf, add your favorite spices; it is best to use a special seasoning for pilaf or curry.
Fundamentally! This particular set of spices will give you the right stunning taste. Simply fantastic!
5. It's the turn of rice. But, before placing it here, you need to fill the meat and vegetables with water. Take enough water, boiled in advance and just boiling, so that it covers all the meat and should be 0.5 mm of water above it. Then put garlic (2 heads) and bitter chili pepper into boiling water. Simmer like this for 15 minutes.
6. Wash the rice thoroughly and later place it in the multicooker bowl. Take a close look at the water level and add more if necessary. The water must cover all the rice and be approximately 0.5 mm higher. Select the subsequent “Rice” mode in the multicooker, or, for example, in my Polaris, the “Cereal” mode and trust the miracle worker.
Fundamentally! To be more precise, the calculation of rice and water is that for 2.5 multi-cups from the multi-cooker there are 5 multi-cups of water. This is what my book recommends, which came as a gift with purchase. I always follow this advice.
After this, usually after 25 minutes the beep will sound, open the lid and see how much water is left. Pierce it with a wooden spatula to see it. Most likely, there is still water left, so close the lid and leave in the “Heating” mode for another 40 minutes, so that all excess moisture is gone and evaporated.
Fundamentally! If you like non-crumbly pilaf, then you don’t have to leave it in the “Heating” mode, but consume it right away. But, in my opinion, this will be rice porridge with meat, and not pilaf.
7. Garnish with sprigs of parsley or other herbs. Bon appetit!
Video: Cooking pilaf in a slow cooker at home
Another common option, which you can watch in this video from the YouTube channel, everything is shown in a very step-by-step and accessible way:
Faithful pilaf in a slow cooker - recipes with photos, videos, and a huge number of tips
It is very difficult to please everyone in a large family, especially when it comes to culinary preferences. Nowadays it’s a little easier for ladies than for grandmothers and mothers. The modern housewife has at her disposal brand new household appliances, comfortable dishes and a huge number of different units that make life easier.
One such helper is a multicooker, which reduces the cooking time and helps free up several hours of free time. Prepare pilaf for your family in a slow cooker; a simple but tasty dish will not leave anyone indifferent.
If you previously treated your household to homemade pilaf, and there are some concerns about the multicooker, it’s in vain; if made correctly, it will turn out just as tasty.
This wonderful oriental dish requires great attention and strict adherence to the recipe.
Cooking pilaf in a slow cooker
In order not to get a mash of rice, meat and carrots instead of the most delicious oriental dish, it is important to stick to the recipe; the most delicious, unusual and worthy of attention will be given below.
How to cook pilaf in a slow cooker: production procedure
Cooking in a slow cooker is no different from cooking in a cauldron, but it is much simpler and saves time. Naturally, it will not be possible to avoid cutting carrots according to all canons and following simple rules for laying rice.
Don’t believe articles and websites that post kilometer-long guides on choosing rice. Any kind of rice is suitable, the introduction of long-grain rice is a stereotype from which you can retreat. The rice just shouldn’t break so that porridge doesn’t come out when stirring. When choosing, make sure that there is no rice dust or broken grains in the pack.
The only thing is that steamed rice increases in size and adds piquancy to the pilaf.
Usually in the East, they do not eat long-grain rice at all, using the most common, short-grain rice.
Cooks' ideas vary; some use steamed rice, while others use long-grain rice, so that the dish is crumbly.
Cutting vegetables for pilaf is a whole science, the main rules of which we will tell you about:
- Chop the onion as you like.
- And with carrots you need to adhere to the canons, only using straws (thin long sticks).
Some cooks cut out the trunk of the carrot, believing that it spoils the taste. You see, experience indicates that this recipe changes the taste of the dish making it more special.
We refuse to use a grater, neither large nor small, nor any kind - the grater is taboo! Grated carrots very quickly produce juice, become limp and help turn the pilaf into that rice porridge with meat and vegetables.
Now about spices, this is a matter of taste, but there are seasonings without which the dish ceases to be pilaf:
cumin seeds, in other words dark cumin,
saffron (can be replaced with a cheap analogue, turmeric),
Pilaf in a slow cooker
How to cook pilaf in a slow cooker? Making any dish takes a certain amount of time and effort, and at the fast pace of modern ladies, there is no time to pay proper attention to cooking, and this is where pilaf in a slow cooker comes to the rescue. You can please your family with a tasty and nutritious dish.
This dish is not difficult to prepare, it does not require special vigilance. But with all this, you can improvise in every possible way. If you choose a huge container, you can create a dish to feed a huge family. On our website you can find any recipe for making that will not take a huge amount of time.
Why is making so popular?
Today, every family has its own version of this delicious dish. You don’t need a lot of ingredients to make it, and in a slow cooker the process won’t take much time or effort. The main ingredients needed are rice, water to cover it, meat (to make it juicy) and spices.
Making does not take much time, and the magical smell will spread throughout the house. This true oriental dish can give a unique taste. Wonderful spices permeate the rice with a smell that causes a greater appetite. Even picky kids will eat this dish with great pleasure.
In this section you can find any recipe you are interested in. This could be a special spicy dish with fatty juicy meat or a dietary one. In order to prepare the dish you are interested in, you just need to find it in our catalog, put all the ingredients on the table and follow the instructions correctly. But remember that you can always use your imagination and choose other spices, vegetables or meat. We cook in a good mood and then the dish will turn out wonderful!
Beef pilaf is a delicious, juicy dish. It contains a lot of meat, vegetables, and real oriental spices. Making it in a slow cooker using our recipe will not take much time. You can feed a huge family with tasty and meaty pilaf, which will give you a lot of strength, vigor and a boost of energy.
What are the advantages of cooking in a slow cooker?
- Making goods in their own juice, without using huge amounts of oil.
- Practicality, because you can put the multicooker on the cooking mode and go away.
- A successful manufacturing process that does not require supervision.
Most of the recipes can be prepared in any multicooker - Panasonic, Redmond, Polaris and others - they all have the necessary modes, or similar ones.
Category Archives: Pilaf in a slow cooker
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