How to cook pilaf in a slow cooker with beef

How to cook pilaf in a slow cooker with beef?

Traditional pilaf is made from lamb. This is a specific meat, and not everyone loves it. In addition, in urban areas it is difficult to find good lamb, and it is quite expensive. Pilaf can be made from beef, and this recipe is in no way inferior to the authentic one. The main thing is to observe all the proportions of the ingredients and the sequence of their addition. Well, such an achievement of civilization as a multicooker will greatly simplify the task of any housewife. Pilaf in a slow cooker with beef comes out especially tasty!

Secrets of delicious beef pilaf

Every dish has its own secrets and rules of preparation. Pilaf is no exception; on the contrary, it is a dish that requires strict adherence to instructions.

If you want to amuse your household with crumbly, fragrant pilaf, use rice varieties with long grains. Such cereals are more expensive, but ordinary round rice will not turn out to be pilaf, but sticky porridge.
Choose young beef or veal. Take those parts of the carcass where there are no films or veins: part of the hind quarter or slices.
If the meat is mature, it is better to stew it separately at first so that it becomes soft, and then add it to the main ingredients later.
Carrots cut into strips or slices will decorate any pilaf, but if you like finely grated carrots, do it as you like. This does not change the taste.
To make pilaf, only hot water is used. Ignore the specific size of water indicated in recipes. The proportion here is the same: enough water is needed to cover the rice by 2 fingers. A more important point is the cooking time of the rice .
In addition to traditional spices (barberry, cumin, turmeric), you can add cumin, curry, and saffron to beef pilaf. Bay leaves are not added to this dish!

Beef pilaf in a slow cooker: regular recipe

You will find it useful:

600 g beef;
150 g rice;
3 large onions;
2 medium carrots;
60 ml vegetable oil;
5 cloves of garlic;
spice mixture;
salt pepper;
burning water.

Step-by-step {instructions} for manufacturing:

Sort out the cereal, wash and leave in water for half an hour.
Wash the meat, dry it and cut into pieces. Transfer to a slow cooker, add water to cover the meat, and cook for 40 minutes in the “stew” mode.
Peel and wash the carrots and onions, chop.
Add vegetable oil to the bowl with meat, add onions and carrots and fry until the onions are soft.
Add spices and pepper, salt and stir thoroughly. Add the rice and smooth it out with a spatula so that it covers the meat and vegetables in an even layer. Wash the garlic and place it on the rice.
Pour hot water over the meat and rice.
Turn on the multicooker in the “pilaf” mode and leave until the signal.
After the pilaf is ready, simmer it in the “heating” mode for 20 minutes.
Set the table and invite your household to dine, the delicious crumbly pilaf with beef is ready.

Fragrant pilaf with beef in a slow cooker

You will find it useful:

500 g beef;
150 g rice;
3 onions, a head of garlic;
2 carrots;
pepper, salt;
100 ml refined oil;
half a teaspoon each of turmeric, paprika and coriander;
a teaspoon of cumin;
burning water.

Step-by-step {instructions} for manufacturing:

Wash the rice and leave it in cool water for an hour.
Cut the meat.
Chop the onion as desired, grate the carrots or cut into thin slices.
Pour oil into the multicooker, heat it in the “baking” mode, add the meat and fry moderately with the lid open.
Add onion and carrots, fry with meat for 10 minutes.
Add some salt. Add spices. Pour a little water into the mixture of meat and vegetables and simmer until done. The lid can be left open.
Drain the rice. Pour the cereal into the multicooker bowl. Peel the garlic from dry husks, wash and place on rice.
Carefully add hot water. Set the “pilaf” mode to 60 minutes.
When the dish is ready, turn on the “heating” mode and leave the pilaf to simmer for a quarter of an hour.

Beef pilaf with cumin and without oil

You will find it useful:

1 kg beef;
4 onions;
2 large carrots;
400 g rice;
a teaspoon of barberry;
salt, ground pepper;
a pinch of cumin and coriander;
water.

Step-by-step instruction}:

Rice should be washed well and left for an hour in cool water.
Chop the meat, onion and put everything together in the multicooker bowl.
Pour water so that it covers the meat and onions, cook in the “stew/soup” mode. Skim off the foam after boiling.
Add chopped carrots, spices and cook for 90 minutes, adding water as needed.
Drain the rice and add it to the slow cooker and smooth it out. Pour in water without disturbing the integrity of the rice layer.
Cook for 40 minutes in the “pilaf” mode.
After the ready signal, simmer the dish in heating mode for half an hour.

How to cook pilaf in a slow cooker with beef: housewife secrets

It is better to cut the meat into pieces of similar size. Do not cut very finely, otherwise the meat will overcook, dry out and become hard.
If, before adding rice, you add tomatoes, garlic and chili peppers crushed in a blender to the meat, the pilaf will get a fascinating spicy and sour taste.
You can replace the water with meat or vegetable broth; pilaf will only benefit from this.
In addition to the traditional recipe for the consistency of spices for pilaf, you can add saffron, savory, and barberry. Experiment, the main thing is not to overdo it with the full amount of spices.

Read also:

Beef pilaf in the multicooker Polaris, Redmond can be cooked in the mode that the manufacturer recommends for making dairy-free porridges. After the pilaf is ready, be sure to leave it to simmer in heating mode for 20-30 minutes. This technique will allow the rice to absorb the smell of vegetables and spices and make your pilaf even tastier.

Pilaf in a Slow Cooker with Beef (19 Cooking Steps)

Pilaf in a slow cooker with beef is a delicious recipe that first came to us from the east. True, at first it was cooked in a cauldron over a fire. But we will prepare it using a modern electrical appliance - a multicooker. I assure you, the dish is very tasty, and all members of your family will literally like it. By the way, it is quite simple to prepare.

Beef pilaf in a slow cooker - pros and cons

pros:

easy to cook, the cooking process does not take a huge amount of time;
all ingredients can be purchased at any grocery store;
pilaf in a slow cooker is loved by both kids and adults;
can be served at a gala table;
low calorie content: only 150 kcal per 100 g;
it contains a huge amount of necessary substances, for example, vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) B12, PP, iron and so on.

Minuses:

You can only eat one type of rice, otherwise the pilaf will turn out not crumbly;
if you purchased fatty

Meat is a source of proteins, fats, and carbohydrates of animal origin. The product is popular in all countries: it is stewed, boiled, baked, poached, smoked. This is a storehouse of vitamins A, E, B12, D and minerals (magnesium, zinc, copper, potassium, calcium, iron), which are necessary for the human body to build skeletal and muscle tissue, the proper functioning of the musculoskeletal system, endocrine, immune, cardiovascular -vascular, nervous, digestive systems.

Tips for making pilaf

Zira (cumin) is the dried seeds of the herb Cuminum cyminum, of the parsley family. This is one of the most favorite spices in Asia, being the seeds of Indian cumin. It differs from our cumin in its smallest size and black color. In addition, it has the most pungent, powerful and pleasant smell. In Latin America, Africa, the Mediterranean, Asian countries, especially in India, this is the Queen of Spices; virtually not a single dish can do without it. The small peninsula of Comino in the Maltese archipelago (Mediterranean) is even named after cumin - it is covered with fields of the spice cumin. Zira (cumin) is used to flavor bread, confectionery, and dairy products. It is an essential component for pickling cabbage, cucumbers, tomatoes, and pickling mushrooms. Potato soups, fish, vegetable salads, fried, baked and stewed pork dishes flavored with cumin acquire an appetizing taste. Not a single Central Asian pilaf is complete without cumin.

Barberry belongs to the genus of shrubs, less commonly trees, of the Barberry family. These are deciduous, semi-evergreen (the foliage partly falls off), evergreen bushes or small trees, with ribbed, erect shoots that branch at an acute angle. The bark is brownish-gray or brownish-gray. It also has another name - caramel tree

If your multicooker does not support the “Pilaf” mode, then you can cook the dish in the “

Buckwheat , buckwheat, buckwheat - all this is the name of one unique plant, whose homeland is the mountainous regions of India and Nepal. Buckwheat began to be cultivated about 4 thousand years ago. Buckwheat came to Russia from Greece, which is where it got its name - “buckwheat”, i.e. "Greek cereal" Buckwheat belongs to the Buckwheat family.

To vary the taste, you can replace the boiling water with meat or vegetable broth, but it must be hot. Pay attention, calorie content increases.

Rice is an annual plant from the Poaceae family. It has been cultivated as a grain crop for more than 6 thousand years. The homeland of rice is Thailand and Vietnam. This is confirmed by archaeological excavations.

Recipe for making pilaf with beef in a slow cooker

Beef pilaf is quite easy to prepare in a slow cooker. The dish comes out crumbly with a pleasant taste, and

Ingredients for pilaf in a slow cooker with beef

500 g steamed long grain rice;
600 g beef;
2 carrots;
1-2 onions;
3-4 heads of garlic;
700-800 ml of water (boiling water);
a little vegetable oil;

Salt can confidently be called the only product that is immediately valued both expensively and inexpensively. Nowadays, most of us cannot imagine at least one meal without such an affordable and regular seasoning, while those who love to eat deliciously add salt to their food, while supporters of a healthy lifestyle and proper nutrition try to limit their salt intake.

Spices are food additives of plant origin. In the Russian language, spices, herbs and seasonings are used as synonyms, but these concepts differ in meaning. Seasonings change the taste of food without changing the smell. But spices add aroma and flavor to a dish.

Step-by-step preparation of pilaf in a slow cooker with beef

Wash

Garlic is a crop with a long history. Its use as a medicine against several ailments is even mentioned in papyri many centuries before our era. The Egyptians, the inhabitants of Central Asia, the ancient Greeks, Russian and other peoples used garlic to prepare ordinary dishes.

Carrots are a biennial plant that produces a rosette and root crop in the first year, and seeds and a seed bush in the second year. Carrots grow virtually everywhere: Africa, Australia, New Zealand and America.

Video recipe for pilaf in a slow cooker with beef

So we prepared a delicious crumbly pilaf in a slow cooker with beef . It is best to serve this dish for dinner or as a second dish for lunch. And it will taste best if you try the pilaf immediately after cooking. Share the recipe with your friends and family. Bon appetit everyone and see you soon.

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Step-by-step recipe for making beef pilaf in a slow cooker

Real pilaf is usually cooked in a cauldron over an open fire.
But in modern conditions, a multicooker is unsurpassed for these purposes. Due to the fact that it is heated from 3 sides, and the liquid is evaporated at a low temperature, the rice comes out steamed and crumbly. There is nothing easier than cooking pilaf in a slow cooker.

You don't have to watch the temperature and worry that the rice will burn. Just choose the appropriate mode and the machine will do everything itself. Due to the tightness of the lid, at the end you get a crumbly and indescribably fragrant dish, soaked in the juice of meat and vegetables.

Tips for making pilaf

For tasty pilaf you need to prepare the right zirvak, i.e. First fry the meat with vegetables, and then simmer for a little while.
It is better to cut the carrots into long strips so that they are visible in the finished dish.
If your multicooker does not have the “Pilaf” mode, cook in the “Buckwheat” or “Grains” mode.
If desired, you can replace the water with vegetable or meat broth.

Recipe for making pilaf with beef in a slow cooker

Ingredients

water	600 ml
beef	500 g
rice	300 g
onion	200 g
carrot	220 g
garlic	1 head
vegetable oil	50 ml
turmeric and ground sweet paprika	½ tsp.
coriander	½ tsp.
cumin	¼ tsp.
salt, spices	taste

Step-by-step production

First, let's prepare the products. We wash and peel all vegetables. We peel the garlic only from the root and outer husk.
We wash the rice in several waters. When choosing rice, give preference to long-grain rice; it is excellent for pilaf.
Next, you need to wash the beef. We clean it of unnecessary films and veins. If there is a little fat on the meat, it needs to be discarded. Choose the freshest beef, dark pink in color. The shoulder blade, pulp from the hind leg or neck are excellent for pilaf.
Cut the meat into medium pieces of 3-4 centimeters.
Chop the onion into half rings of medium thickness.
Cut the carrots into thick strips.
You can separate the garlic into cloves or leave the head whole. I prefer the 2nd option.
Then we proceed directly to manufacturing. Pour vegetable oil into the multicooker bowl, and then turn on the multicooker in the “Fry” mode for 20 minutes.
When the oil is hot, add the meat. Fry it for about 15 minutes until golden brown, stirring from time to time.

Serve pilaf with the freshest vegetables and herbs.

Video recipe

Look at the video to see how easy it is to prepare pilaf in a slow cooker. It comes out very appetizing and crumbly.

In the following recipe I will tell you how to cook beef pilaf with chickpeas. Chickpeas are a herbaceous plant that belongs to the legume family. Chickpeas are also called Turkish peas. Due to the high protein content in these peas, they can replace meat and at the same time reduce the fat content of the finished dish. Chickpeas are great for vegetarian dishes.

Recipe for making pilaf with beef and chickpeas in a slow cooker

Production time: 1 hour 10 minutes.
Number of servings: 5-6.
Equipment: knife, cutting board, bowl, teaspoon, spatula, slow cooker, serving plate.

Ingredients

water	400 ml
beef	400 g
rice	200 g
chickpeas	½ tbsp.
onion	180 g
carrot	190 g
garlic	1 head
vegetable oil	40 ml
turmeric	½ tsp.
salt, spices	taste

Step-by-step production

We wash and peel all vegetables.
Chop the onion.
Cut the carrots into large strips.
Wash the rice under running water.
Cut the beef into small cubes.
Pour vegetable oil into the multicooker and set the “Frying” mode for 15 minutes.
When the oil is hot, you can add the onions. Fry it until transparent.
Next, add the beef, mix everything and continue frying with the lid open.
After about 10 minutes, add the carrots, mix and fry until the end of the program.
You can also add salt, turmeric and all other spices at this step.
When the frying program is complete, add the chickpeas and mix the entire contents of the multicooker.
Place rice on top, leveling it over the entire surface.
Fill everything with water. Fundamentally! There should be enough water so that it is approximately 1 centimeter above the rice.
Place the head of garlic, pressing it firmly into the rice.
Close the lid of the multicooker and set the “Pilaf” program.
When the multicooker finishes working, remove the garlic and stir the pilaf.
Place the pilaf on a plate and garnish with the freshest herbs.

Video recipe

To better understand the sequence of making pilaf, watch the video recipe.

To make pilaf, you can use any kind of meat. See how to cook delicious pilaf in a slow cooker with pork. And for those who don’t like fatty meats, we have a recipe for pilaf in a slow cooker with chicken. If you are just starting your acquaintance with a multicooker, take a look at our website on how to cook pilaf in a multicooker, where you will find many general tips and tricks for making this dish.

Savory and satisfying pilaf with beef in a slow cooker

If we are not talking about a traditional recipe for pilaf, which must be made with lamb and in a cauldron, in other words, there are many options for making it. Some people love pilaf with chicken, some with pork. And we invite you to try pilaf with beef - very tasty and satisfying.

A multicooker will help us with its production - this kitchen assistant is excellent at handling almost all dishes, and pilaf is no exception. This recipe will carefully and step-by-step tell you what and how to create in order to cook good pilaf in a slow cooker.

Ingredients for 3-4 servings:

0.5 kg beef pulp;
150 ml steamed rice (a little more than half a glass);
1 cup boiling water;
1 large carrot;
1 large onion;
2-3 cloves of garlic;
2-3 tablespoons of vegetable oil;
0.5 teaspoon salt;
1 teaspoon pilaf seasoning;
¼ teaspoon dark ground pepper.

How to cook delicious beef pilaf in a slow cooker

We select beef from the neck, sirloin or cut. It is better to use the freshest beef, not frozen in advance - then the meat will be the most juicy. We wash the meat, dry it with a cardboard towel and cut it into small cubes, approximately 2-3 cm.

Peel and rinse carrots and onions. Cut the onion into small cubes, grate the carrots on a coarse grater or cut into narrow strips.

Heat the vegetable oil in a slow cooker. Add the chopped meat and fry on the “Fry” mode for 10-15 minutes, stirring occasionally.

Add cooked onions and carrots to the slow cooker and stir.

Cover with a lid and simmer in the “Stew” mode for another 10 minutes. Sprinkle the meat and vegetables with salt, ground black pepper and pilaf seasoning; mix.

Wash the rice a couple of times. Lay out the rice and smooth it out a little so that it is distributed moderately.

Fill the pilaf with boiling water. It may take a little more or less water. Basic rule: the water should be approximately 1 cm higher than the rice.

Place peeled garlic cloves on top. If you are preparing a huge portion of pilaf, you can, without disassembling the head of garlic, remove the top layer of husk and cut off the lower part, exposing the cloves. We stick this head of garlic into the rice and cook it, and simply remove the garlic from the finished pilaf.

Cover the multicooker with a lid and cook for 45 minutes on the “Pilaf” or “Stew” mode. After this, turn on the “Heating” mode and keep the pilaf without opening the lid for another half hour.

Then open the lid, remove the garlic cloves (it remains on the surface) and place the pilaf on plates.