An authentic recipe for oriental pilaf involves cooking in a cauldron. In a modern kitchen, a multicooker allows you to get as close as possible to these conditions of languor. Pork pilaf in a slow cooker, supplemented with all kinds of spices and herbs, will lead on any table.
Pork pilaf in a slow cooker in a classic style
You will need:
- 1 kg of pork;
- 500 g long grain rice;
- 200 ml of vegetable oil;
- 4 carrots;
- 2 heads of garlic;
- 1/2 teaspoon turmeric powder
- 1 tablespoon each of dried barberry, coriander and cumin;
- a small bunch of dill with parsley.
Cooking process step by step
Rinse the sorted rice under running water until the water runs clear. Wash the meat, cut off all the veins and films and cut into small portions. Chop the carrots into long sticks, and chop the onions medium-sized.
Rinse the garlic and remove only the upper thin husk, cut off the roots. Garlic should be put into pilaf with a whole head. Turn on the multicooker, set the "Multicooker" mode. Pour vegetable oil into a bowl and heat it up.
Put the pieces of pork in it and fry a little. Add the onion to the pork and fry for another 5 minutes, stirring constantly. Lay out the carrot sticks, mix everything and cook for another 5-6 minutes. Add coriander, cumin seeds, barberry and turmeric powder, ground in a mortar, salt and continue cooking.
After 10 minutes, fill the meat with 2 cm of water, close the lid and cook for 40 minutes on the same program. Then spread the rice evenly on top of the stew with vegetables and spices, stick it closer to the center of the head of garlic, pour boiling water over everything. The water should cover the layer of rice by 3 cm. Then cook pilaf on the "Heating" mode for 25 minutes under the closed lid of the multicooker.
Pork pilaf in a multicooker in Azerbaijani style in lavash
You will need:
- 500 g pork;
- 200 g of polished rice;
- a small head of garlic;
- 3-4 sheets of thin pita bread;
- 40 g butter.
Cooking process in stages
Rinse the pork pulp under water, dry and cut into small pieces. Turn on the multicooker in the "Fry" mode. Pour one and a half tablespoons of oil into the bowl and wait until it warms up. Place the meat and fry for 10 minutes, turning over with a slotted spoon.
Cut the carrots into medium-sized strips, chop the onion, put everything with the meat. Simmer meat and vegetables for another 15 minutes. Add rinsed dried rice, salt, lavrushka, "For pilaf" seasoning. Make a well in the rice and place the rinsed but unpeeled head of garlic in it.
Pour in all 600 ml of cold water and cook for 30 minutes on Express. After completion, hold the pilaf for 20 minutes on the "Heating" program, then remove the lavrushka and garlic from the pilaf.
Put the pilaf from the multicooker into any container, and grease the bowl with butter. Place sheets of thin pita bread on the bottom and sides of the cooking bowl so that they hang slightly over the edges.
Transfer the pilaf back to the multicooker and wrap the hanging edges of the pita bread over it. Grease the pita bread with melted butter, pour the rest of the butter on top. Cook the dish on the Bake mode for another 1 hour. Transfer the finished pilaf to a dish and carefully cut the crispy pita bread.
Pork pilaf in a slow cooker with raisins and dried apricots
You will need:
- 1 kg of pork ribs;
- 400 g long grain rice;
- 40 g pitted dark raisins;
- 200 g butter;
- 50 g ghee;
- black pepper, salt.
Step by step cooking process
Sort the rice and rinse until clean, soak in cold water for 2 hours. Pour dried apricots with raisins with warm water separately for 40 minutes. Drain the water, dry the dried fruits by placing on a sieve.
Cut the meat into portions and grate with a mixture of pepper and salt, transfer to a bag and leave in the refrigerator. On the multicooker set the “Multipovar” program and the time for half an hour. Pour 1.5 liters of water into the bowl. When it boils, add the dried rice.
Top with 100 g of chopped butter and close the lid. Transfer the cooked rice to a strainer or colander lined with gauze and set aside. In the Multi Cook program, melt the butter in a clean bowl, add the cinnamon and brown the pork for 10 minutes.
Add the soaked and dried dried fruits and bring the meat to readiness by covering the multicooker with a lid. In the center of the large dish, place the still warm rice in a heap, and around it the pork fried with dried fruits. The highlight of this pilaf is that the rice and meat are not mixed.
Pork pilaf in a slow cooker in Uzbek at home
You will need:
- 650 g of pork on the bone (ribs);
- 3 large carrots;
- 5 heads of onions;
- 2 multi-cups long grain rice;
- 1 head of garlic.
Step-by-step cooking process
Chop the onion and carrot. Rinse the pork ribs and chop into small pieces, up to 5 cm long. Turn on the multicooker and set the "Fry" mode for 40 minutes. Pour 60 ml of vegetable oil into the cooking bowl and wait until it becomes hot.
Put the chopped onion in the oil and fry it until golden brown. Add pork. When all the moisture has evaporated and the meat is browned, add the carrots. After 3 minutes salt, add spices. Top up with plain water to cover the pork and close the multicooker.
Switch the settings to the "Stew" mode and continue cooking pilaf for 1 hour. As soon as the meat is stewed, rinse the rice and leave it in cold, slightly salted water. After 40 minutes, transfer the rice to a sieve and leave to drain off all excess water.
After the beep, transfer the rice from the sieve to the multicooker. Gently pour in hot water, and place the washed head of garlic in the center of the rice, lightly press it inward. The water should be 2 cm above the level of the food. Close the lid and cook pilaf in the "Stew" mode for another 45 minutes.
Pork pilaf in a slow cooker: a simple and quick recipe
You will need:
- 500 g of rice;
- 300 g minced pork;
- 1 carrot;
- 1 onion;
- tomato puree;
- a pinch of hops-suneli and black pepper.
Cut the carrots into strips and chop the onions. Fry vegetables until light brown in vegetable oil in a slow cooker on the "Fry" mode. Add minced meat. When frying, break up large lumps of minced meat with a fork. Salt minced meat with vegetables, add spices to your liking, mix well and fry for another 10 minutes.
Rinse the rice and place in a bowl on top of the minced meat. Dissolve the tomato puree in half a glass of boiled water and pour the liquid into the rice. Top up with water so that it is one and a half fingers above the rice level.
Mix everything. On the surface of the rice, place the whole garlic cloves, if desired, peeled from the husk, close the multicooker and bring the dish to readiness in the "Rice" mode. After the signal, let the pilaf brew for 10 minutes.
Pork pilaf with mushrooms in a slow cooker
You will need:
- 350 g of champignons;
- 200 g of polished rice;
- 2 onions;
- 60 ml of vegetable oil;
- a mixture of turmeric, sunelli hops, cumin, barberry - 2 tsp.
Set the "Baking" mode in the multicooker for 30 minutes. Pour a tablespoon of oil into a bowl, and add small pieces of pork. In a skillet in the remaining oil, fry the chopped mushrooms. When the mushrooms are slightly fried, add chopped onions and coarsely grated carrots to them. Simmer for 10 minutes.
Transfer the vegetables to the grilled meat in a slow cooker. Add washed rice and spices. Add salted water one and a half centimeters above the rice level. Change the cooking mode to "Pilaf" and turn on the multicooker. After the signal, leave the pilaf to infuse on "Heating" for 25 minutes.
