Pilaf is a dish that can easily decorate both an everyday table and a festive one, especially since completely different types of meat can be used for it. But its preparation in a multicooker has its own characteristics, which further facilitate the work of the hostess.
The advantages of cooking pilaf in a multicooker
If the standard recipe for pilaf requires the presence at the stove, since both meat and vegetables must be fried before adding rice, then this is not required in a multicooker. And this is regardless of whether there will be a multicooker from Polaris, Bork or Redmond, although if there is a frying function in it, then you can slightly complicate the recipe and still give vegetables and meat a light crust, first using this program, and only then choosing extinguishing mode.
An additional convenience is the presence of a timer, thanks to which you can cook pilaf in a multicooker at the desired time, without being at home and without controlling the process.
What is required for cooking
- 500 g of pork pulp (neck or ham);
- 300 g of carrots;
- 200 g of onions;
- 400 g of rice (you can take both parboiled and ordinary type of Krasnodar rice);
- 50 g of vegetable oil;
- 500 g of water;
- black peppercorns, dried cumin, barberry;
- a few cloves of garlic.
Much in the end result depends on rice, if you like less boiled and more crumbly pilaf, then it is better to choose steamed rice.
In terms of the spices used, the recipe for pilaf in a multicooker is no different from the usual recipe, therefore, the same seasonings are added to it as in the case of cooking rice with meat and vegetables on the stove.
How to cook pilaf in a slow cooker
The meat must be washed and cut into not very large pieces, chop the carrots into strips or bars, onions in half rings, rinse the rice thoroughly. The garlic should be peeled, if it is too large, then cut each tooth into several pieces. Add food, including spices and salt, into the multicooker bowl, pour in vegetable oil, mix thoroughly, add water. It remains only to select the cooking mode. If the multicooker model has a program directly for pilaf, then you need to press this button. If it is absent, a mode for extinguishing with setting the time in the range from 45 minutes to an hour is suitable. It is not necessary to stir pilaf during the stewing process. If preliminary frying is planned, then the technology is somewhat different: first, meat and vegetables with spices are fried in vegetable oil, and after the end of this process, rice and water are added. But here you should be aware that meat in a multicooker does not work such a golden crust, as on the stove, in principle, therefore you can not waste time and immediately choose the stewing mode.
