Pilaf with seafood is an exquisite dish that is worth pampering yourself and your family with at least occasionally. It is aromatic, spicy and delicious. This pilaf will appeal not only to seafood lovers, but also to everyone without exception.
It is necessary
- - long steamed rice - 1.5 cups from the multicooker;
- - seafood - 500 g;
- - ground dried ginger - 0.5 tsp;
- - water - 3 glasses from the multicooker;
- - carrots - 1 pc.;
- - onion - 1 pc.;
- - tomato paste - 1-2 tbsp. l.;
- - fresh garlic - 1-2 cloves;
- - salt - to taste;
- - spices to taste.
Instructions
Step 1
Wash and peel the onions and carrots. Finely chop the onion, but it is better to grate the carrots.
Step 2
Pour some vegetable oil into the multicooker bowl. Turn on the "Fry" mode for 15 minutes. If your model of a multicooker does not provide for such a mode, select the "Baking" or "Milk porridge" mode, the time is 15 minutes. After heating the oil, add the onions and carrots to the bowl, sauté them for 5 minutes.
Step 3
Then take thawed, washed and slightly dried seafood (a mixture of seafood is best for this pilaf, but you can also use mussels or, for example, squid separately) and add them to a slow cooker with onions and carrots.
Step 4
Towards the end of the program, add ginger and garlic squeezed in a garlic press or finely grated with vegetables and seafood. They will not only add an oriental spice to the dish, but also remove the unpleasant smell that seafood gives off when frying.
Step 5
After the end of frying, add rice, water, tomato paste, salt and spices to the multicooker bowl. It is recommended to use turmeric, dill, paprika and black pepper as spices. However, you can add something to your liking. Stir all the ingredients, close the lid of the multicooker and set the Pilaf program for 35-40 minutes. If you do not have this program, you can use the "Rice" or "Groats" mode, the time is the same.
Step 6
After the signal about the end of the program, open the lid and stir the pilaf again. That's it, the dish is ready. You can serve it to the table, after sprinkling with fresh herbs. Bon Appetit!
