Uzbek dishes require a long preparation, but nevertheless they are often prepared with pleasure, and not only at home, but also in other countries. A striking example is the fragrant and very satisfying pilaf. Make it easy for yourself and save time by cooking it in a slow cooker, replacing heavy meat with diet chicken.
Pilaf with chicken in a slow cooker: an adapted low-calorie dish
Ingredients:
- 500 g chicken fillet;
- 1 large carrot;
- 2 medium onions;
- 3 cloves of garlic;
- 2 multi st. rice;
- 4 multi st. water;
- 1, 5 tsp spices for pilaf (saffron, barberry, cumin, hot pepper);
- salt;
- vegetable oil.
Wash the fillets, pat dry on a paper towel and cut into small pieces. Peel the vegetables and chop: turn the carrots into thin strips with a knife, chop the onion into half rings. Set the "Baking" mode in the multicooker, pour vegetable oil into the bowl and heat it up. Then transfer the chicken there, sprinkle it with a couple of pinches of salt and fry for 15 minutes with the lid open, stirring occasionally.
If you do not use a ready-made set of spices for pilaf, but compose it yourself, keep in mind that you do not need a lot of saffron, otherwise the dish will taste bitter. Just a whisper of this seasoning is enough.
Add the prepared vegetables to the poultry and cook together for another 10 minutes. In the meantime, rinse the cereal thoroughly in several waters. Transfer the rice to frying along with the garlic cloves, sprinkle it with spices, 0.5-1 tsp. salt and cover with warm water. Change the mode to "Pilaf", close and start the multicooker. By default, this dish turns on a 1 hour timer, but you forcefully turn it off after 35-40 minutes. Stir the pilaf well and let it sit for 15-20 minutes.
Pilaf with chicken and pearl barley in a slow cooker
Ingredients:
- 2 chicken thighs;
- 2 medium carrots;
- 1 large onion;
- 3 cloves of garlic
- 2 multi st. pearl barley;
- 6 multi st. water;
- 2 pinches of ground black pepper;
- a pinch of saffron or turmeric;
- 0.5 tsp each barberry and cumin;
- salt;
- vegetable oil.
Pour the cereal into a fine sieve and put it under running water, then soak it for half an hour. Separate the lower legs from the thighs and cut the second at the joints. Fold the whole chicken into a multicooker container with heated vegetable oil, add a little salt and fry on all sides for half an hour in the "Fry" mode.
To improve digestion, serve a salad of fresh tomatoes, onions and pickles and freshly brewed tea with pilaf.
Remove the husk from the onion and chop it in half circles. Grate the carrots on a coarse grater. Combine vegetables with poultry 5 minutes before the end of cooking. Put the swollen barley there, pour in heated water, add 1, 5 tsp. salt and spices. Stir everything. Toss the crushed garlic on top, lower the lid and cook pilaf on the appropriate setting for an hour.
