To prepare pilaf, modern housewives do not need to have huge cast-iron cauldrons in the kitchen. Thanks to the presence of a multicooker, you can cook delicious and crumbly pilaf very quickly and without any hassle!
Features of cooking pilaf in a multicooker
The recipe and taste of pilaf cooked in a multicooker certainly differs from the classic pilaf made over an open fire. But the multicooker allows you to save more nutrients in the dish and much less oil is used for its preparation. Pilaf turns out to be less nutritious, but more aromatic and delicate in taste.
Ingredients
- 400 g pork meat (pulp)
- 1 cup rice (long grain varieties: basmati, jasmine, dev-zira)
- 1 onion
- 1 carrot
- 50-70 ml vegetable oil (odorless)
- 1 head of garlic
- 1 tablespoon spice mixture (cumin, coriander, saffron, turmeric, barberry, black and red pepper, basil)
- salt to taste
- 1 glass of water
- greens
Preparation
- If you have lean pork, then you can add a piece of underwire or two or three pieces of regular lard to the pulp. The best choice is a pork neck or shoulder blade. You can use meat from both young and adult animals.
- Wash the meat in cold water, pat dry with a paper towel and cut into small cubes.
- Peel and wash the onion and carrot. Cut the onion into large half rings. Chop the carrots into strips.
- Turn on the multicooker, set the "Fry" mode.
- Pour vegetable oil into the multicooker bowl. When the oil is hot, put the prepared pieces of pork in it and close the lid of the multicooker.
- After 5-7 minutes, when the meat is slightly browned, salt the pork and season. Mix well and close the lid. Never salt meat prior to browning, as salt causes moisture to be lost from the meat and may dry out. You can salt it after a golden crust appears on the surface of the pork.
- Sauté the seasoned pork for 15 minutes, then add the onions and stir again.
- After 5 minutes, add the chopped carrots, stir and fry the vegetables with meat for 5-7 minutes.
- Rinse the rice under running cold water.
- Stir the fried meat with vegetables again, turn off the "Fry" mode in the multicooker.
- Sprinkle the washed rice over the meat and vegetables, and flatten it with a spoon.
- Pour in 1 glass of water (for cooking pilaf in a multicooker, the ratio of rice to water should be 1: 1). Place the head of garlic in the middle of the dish.
- Close the lid of the multicooker and select the "Pilaf" mode. The cooking time of pork pilaf in a multicooker depends on the amount of products and on the model of the appliance, but on average it takes about one hour.
- When the signal sounds about the end of cooking, do not rush to open the lid and taste the pilaf. The dish will better reveal its aroma and taste if you leave it to simmer under the lid for 10-15 minutes.
Pilaf is served with fresh vegetable salad and herbs.
