How to cook pilaf in a slow cooker: 8 recipes

Initially, pilaf was prepared only in eastern countries. Then the cooking technology spread all over the world and was firmly rooted in the kitchen book of many families. Pilaf has perfectly taken root in Russia, today there are many variations. The dish can be prepared with pork, chicken, beef, as well as fish or mushrooms.

Beef pilaf

• onions - 0.3 kg.
• rice (preferably steamed) - 0.5 kg.
• carrots - 0.5 kg.
• seasoning for pilaf - the amount to taste
• oil - 80-100 ml.
• garlic - 7-9 teeth
• sugar - 15 gr.
• hot pepper (optional) - half the pod
• veal / beef (optional) - 0.6-0.7 kg.

1. First, wash the beef meat, chop it into small pieces about 2 by 2 cm in size. Chop the onions in half rings or small cubes. Wash the carrots and chop the bars.
2. Pour the oil into the multicooker bowl, heat it, send the meat inside. Set the function of frying or baking, stew the meat to a translucent state.
3. Add chopped onion, fry until light brown. Send the carrots inside and along with it granulated sugar, it will make the carrots bright orange.
4. When the vegetables with beef are fried, salt them, you can add seasoning for pilaf or other favorite spices (zira, paprika, etc.). Stir again, level.
5. Now rinse the rice 3 or 4 times. Place it on top of the rest of the ingredients in the multi-bowl, but do not mix. Peel the garlic teeth and stick evenly over the entire surface of the contents.
6. Do the same with the pod of washed pepper (optional). Now add filtered water at room temperature. The liquid should cover the rice by 1 cm.
7. Close the slow cooker, set the new mode "Pilaf" or "Porridge". When the instrument signals completion, do not open the cover. Let the pilaf stand for a third of an hour.
8. After the set time, remove the garlic cloves and pepper, serve. Lay out the main dish on the center of the plate, and add fresh or stewed vegetables to the sides. Sprinkle with herbs, taste.

Pilaf with Pork

• steamed rice - 0.45 kg.
• pork ribs or tenderloin - 0.45-0.5 kg.
• carrots - 150-180 gr.
• onion - 2 pcs.
• sugar - 15 gr.
• oil - 80 ml.
• garlic - 8 teeth
• prunes - 1 zmen
• chili pepper - 1 pod
• barberry and zira - to taste

1. Take rice first. It must be washed with water several times to remove plaque. Then soak the grains in hot water for about 2 hours. At this time, wash and chop the meat (ribs), chop the carrots with onions.
2. Pour the oil into the multi-bowl, heat it in the “Baking” or “Frying” programs. Send the tenderloin or chopped ribs into the hot oil. Pour in sugar and stir for 1 minute.
3. Continue frying the meat until it is golden and crusted. Add onions, cook until translucent. Send carrots chopped into bars here.
4. When the pork and roast are ready, salt them and add spices. Shuffle. Add rice soaked in water, smooth everything with a spatula. Insert prunes, peppers and peeled garlic teeth into the surface so that they are almost invisible.
5. Pour filtered room temperature water. Do this on the edge of the multi-bowl or on a spoon, otherwise the grains will mix with meat and vegetables. The liquid should cover the rice by 1.5-2 cm.
6. Cover the appliance and set the function "Pilaf" or "Grain". When the timer rings, do not rush to open the lid. Let the pilaf infuse for about 1 hour in the heating mode, then remove the garlic and pepper from it.

Chicken Pilaf

• garlic head - 1 pc.
• long rice - 440 gr.
• chicken fillet - 600 gr.
• onion - 100 gr.
• carrot - 2 pcs.
• oil - 90 ml.
• spices - to taste

1. Heat the vegetable oil in the “Baking” function, then fry the onion and carrot in it. Add diced chicken fillet, bring to readiness with vegetables.
2. Add spices, mix the contents. Add peeled tomato or tomato paste if desired. Continue frying with the lid open for 6 minutes.
3. During this time, rinse the rice and lay it on top of the entire contents of the multi-bowl. In the center, enter the peeled head of garlic, pour 1.5 cm in water.
4. Turn on the “Rice” or “Pilaf” program for 60 minutes. When the crock-pot signals a completion, transfer it to "Heating". Wait half an hour, taste it.

Vegetable pilaf

• onion - 2 pcs.
• steamed or long rice - 450 gr.
• carrots - 2 pcs.
• garlic - 8 teeth
• zucchini - 0.1 kg.
• sweet pepper - 100 gr.
• large tomato - 0.1 kg.
• parsley, dill - it tastes
• vegetable oil - 75 ml.
• green beans - 1 zmen

1. Peel the onion, chop the vegetable in strips. Chop the tomato into cubes, peel the bell pepper and chop in any order. Chop the carrots with bars, do the same with the zucchini.
2. The vegetables are ready, now peel the garlic and chop it into thin slices. Rinse the rice in several waters, then soak in boiling water for half an hour. In a multi-bowl, simmer the onions and carrots until golden.
3. Add all other vegetables, including garlic. Continue to fry in the appropriate mode for about 5 minutes. Add green beans, smooth the surface.
4. Salt, put washed and soaked rice. Set the function "Pilaf" or "Rice", cook for 60 minutes. When the signal rings, turn on “Preheat” for 20 minutes. Serve with greens.

Pilaf with fish

• fish fillet - 500 gr.
• carrots - 1 pc.
• onion - 2 pcs.
• laurel - 3 pcs.
• tomato paste - 30 gr. (optional)
• spices to choose from
• rice - 400 gr.
• water - 600 ml.
• oil - 110 ml.

1. Place on the bottom of the multi-bowl pieces of fish so that there are small gaps between the fillets. Pour in vegetable oil. Peel and wash onions and carrots. Chop the vegetables finely and place them in the spaces between the fish. Set the mode "Frying", wait 10 minutes.
2. After the set time, mix chopped vegetables, turn the fish over. Stir in tomato paste. Continue cooking on the set mode for about 5-7 minutes. You can do it another way: prepare the frying in a separate pan, add the paste at the end of the manipulation.
3. A few minutes after roasting, turn over the fish fillet and sprinkle with spices and salt. Next, pour rice and pour in the water specified in the recipe. Cook the dish in the "Stew" mode for 40-50 minutes. After the operation is completed, check fig.
4. If, in your opinion, the pilaf is not quite ready, continue cooking. If necessary, add water so that the rice does not turn out to be dry. For this, it is recommended to pour 120 ml. Stew the dish for 10-15 minutes. Serve pilaf without stirring. In doing so, you must cover all layers.

Pilaf with chicken hearts

• carrots - 3 pcs.
• onion - 2 pcs.
• chicken hearts - 950 gr.
• rice - 350 gr.
• butter - 95 gr.
• water - 650 ml.
• salt to taste
• garlic - 1 head
• spices to taste

1. To make a truly delicious pilaf, you need to properly prepare the offal. Rinse the hearts thoroughly, remove any film and cut into two. Transfer the butter to the multi-bowl and melt the creamy product.
2. It is further recommended to separately fry chopped onions, hearts and grated carrots. Add salt and spices to the prepared ingredients. Next, rinse the rice thoroughly. Repeat the procedure several times.
3. Put rice on top of the fry and offal. Peel the garlic and arrange the cloves in a circle of cereals. Heat the required amount of water indicated in the recipe, pour into the main dish.Set the extinguishing mode on the appliance. Stew the dish before the timer beeps.

Sweet pilaf

• water - 0.5 l.
• raisins - 200 gr.
• long rice - 300 gr.
• carrots - 1 pc.
• butter - 80 gr.
• apples - 2 pcs.
• unrefined oil - 30 ml.
• cinnamon - 5 gr.
• cloves - 2 buds
• turmeric - 4 gr.
• honey - 40 gr.

1. Put the raisins in a heat-resistant container, pour over dried fruit with boiling water, leave for 10-12 minutes. Then drain the liquid. Wash the carrots thoroughly and peel off the top coat. Rub the root crop on a fine grater.
2. Wash the apples, remove the core, chop into pieces. Pour the vegetable oil into the multi-bowl and warm it well. Put carrots and apples. Fry ingredients for 8 minutes.
3. Next, add all the spices, butter, honey and raisins to the multi-bowl. Stir the ingredients until a relatively homogeneous slurry. Pour rice and mix. The groats should turn orange.
4. Pour the dish with the required amount of water, simmer the products for 40 minutes. After the allotted time, check the components, if necessary add water and extinguish. The dish is equally tasty in any form.

Pilaf with mushrooms

• rice - 350 gr.
• champignons - 420 gr.
• water - 630 ml.
• onion - 2 pcs.
• spices - in fact
• garlic - 7 teeth
• carrots - 1 pc.
• oil - for frying

1. Prepare the mushrooms properly. Choose exclusively quality and proven raw materials. Otherwise, you risk getting serious poisoning.
2. Wash and peel the vegetables, rinse the rice several times. Pour the required amount of oil into the multi-bowl, warm it well.
3. Send finely chopped mushrooms, carrots and onions to the container. Quarter an hour after roasting, pour in the required amount of spices, focusing on your taste.
4. Put soaked rice on top of prepared vegetables. Insert the garlic into the cereal in the shell. After 50 minutes, the pilaf will be ready in the "Extinguishing" mode.

Practical recommendations

1. When cooking pilaf, garlic can be chopped into a dish or left in a shell. There is practically no difference, a matter of taste. Remember, when frying vegetables in a multi-bowl, stirring the components is allowed only with a wooden spatula.
2. In order not to get sticky porridge, it is recommended to wash the rice several times before cooking. A delicious pilaf will come from high-quality varieties of cereals. Choose grains of medium length and more.
3. It is not recommended to cook pilaf from Indian and Thai rice varieties. Otherwise, you will not be able to get the desired dish. As a rule, spices in the form of hot pepper, barberry, zira and whole cumin grains are ideal for pilaf.
4. Remember, to prepare a delicious pilaf, you need to pour in boiling water, so the temperature regime will not go down. As a rule, a variety of products can be combined with a ready-made dish, mainly fresh vegetables and herbs.

To prepare a truly delicious pilaf, you must adhere to practical recommendations. Choose the most suitable recipe for yourself and go for it. Indulge the household with a non-standard pilaf. Choose premium rice.

Video: delicious pilaf in a slow cooker