Thanks to the advent of the multicooker, cooking pilaf has ceased to be a torment. The process has indeed become much simpler. At the same time, pilaf turns out to be no worse than in a traditional cauldron: fragrant, crumbly and juicy. Of course, this business has its own rules and subtleties.
Pilaf is considered one of the oldest dishes. Historians claim that it was known as early as the 3rd century BC, and that it was invented in India. However, some states of Central Asia do not agree with this and continue to fight for the right to be called the homeland of pilaf. One thing is clear for sure - the dish has taken root in different countries and has been adapted by each hostess to personal preferences. There are many recipes for pilaf, and with the advent of the multicooker, their number has multiplied at times.
How to choose and prepare rice for pilaf in a slow cooker
Today's variety of rice in stores is eye-catching. Grains with low starchiness are suitable for pilaf. It will not boil down and turn into porridge, since the grains are strong enough. Perfect option -. This variety is native to Uzbekistan, it is grown mainly in the Fergana Valley. It is strong and oblong. But when compared to traditional long-grain rice, devzira has rounded edges. It is brownish or pinkish. After washing, its grains become transparent. Pilaf from this variety will definitely turn out crumbly.
Instead of devzira, you can use. He is also Fergana. It has large, slightly pearlescent grains.
Fergana devzira and arpashals can not always be found in stores. In this case, they can be replaced, which have been processed only partially. In these varieties, there is a layer of bran casing and whole grains.
It is better to refuse the use of steamed rice, since it will quickly boil down, and the dish will become not pilaf, but rice porridge.
Before cooking rice for pilaf in a slow cooker, rinse thoroughly. If it is too dirty and contains debris, you should also sort it out beforehand. Rice should be washed in at least three waters, and then soaked for 3-4 hours in clean water. Preferably not from the tap, but filtered, at worst, boiled.
What meat is better to cook pilaf in a slow cooker
Pilaf in a slow cooker can be cooked with absolutely any meat. Lamb is, of course, a classic. It is important to choose the meat of a young animal. It has a deep pink color, a thin layer of fat and almost no specific smell. The meat of an old ram has a dark red color, yellowish fat and that amber, which many do not like. The flesh of the hind leg, shoulder blade and brisket are suitable for pilaf.
You can also use other types of meat - pork, chicken, turkey, and even fish. Only it will no longer be a classic pilaf. Beef, including veal, is completely unsuitable for the dish. This meat is not able to give the required amount of juice to the pilaf.
Meat for pilaf should be cut into large pieces at least 5 by 5 cm in size, or even larger. The larger the piece, the more flavor and juice.
What spices to use for pilaf in a slow cooker
The list of spices for cooking pilaf in a slow cooker is no different from the option in a cauldron. Whole grains of cumin, barberry, garlic, hot peppers - this is the standard set. Keep in mind that garlic heads and peppers after cooking will decorate pilaf, so you need to try to choose them as even and beautiful as possible.
Of course, you can move away from the standard list by including or excluding a few ingredients. This is a matter of personal preference. So, in the Uzbek version of the ready-made dish, raisins, dried apricots, and quince are always present. Their addition gives the pilaf a piquant flavor.
In what mode to cook pilaf in a slow cooker
The choice of the cooking mode depends on the specific model of the multicooker. Some have a "Pilaf" mode. It allows you to cook a dish not just "absorbed liquid", but also slightly dried with a golden brown crust of the bottom layer of meat and onions. In the "Pilaf" mode, the carrots perfectly retain their original shape and color, and not "smeared" over the rice.
In the absence of this mode, it is necessary to cook according to the "Stew" program. The "Cooking" mode is absolutely not suitable, since rice in pilaf must be stewed so that it absorbs all the aromas of meat and spices. If you want to make pilaf according to all the rules, then before stewing you will have to use the "Fry" mode. If it is absent, "Baking" will do.
How to make pilaf in a slow cooker: a simple recipe
- 300 g chicken fillet;
- 150 g brown rice;
- 1 carrot;
- 1 onion;
- 1 head of garlic;
- vegetable oil for frying;
- spices and salt to taste.
- Turn on the multicooker to the "Extinguishing" mode. Let stand for about a minute to warm up the bowl. Add vegetable oil and finely chopped onion. To bring the dish as close to the original as possible, use a mixture of oils - cottonseed and sesame in equal proportions. Stir, close the lid of the multicooker for 5 minutes.
- Add chopped carrots to the onion. It is important to cut the vegetable into large pieces. In no case do not grate the carrots, it is better to chop them into cubes. Stir and let sit for another 5 minutes.
- Rinse the chicken fillet under running water, cut into large cubes, salt and place in a multicooker bowl. Simmer meat and vegetables for 15-20 minutes.
- Wash the rice in three waters and place in a slow cooker. Fill with water so that it is one finger higher than the rice. Leave cooking until the end of the "Braising" is complete. You don't need to stir anything else! This is an important condition, otherwise you can damage the rice, turning them into porridge.
How to cook classic Uzbek pilaf in a slow cooker
- 800 g lamb;
- 50 g fat tail fat;
- 300 g of rice;
- 100 g of onions;
- 250 g carrots;
- 40 g dried fruits;
- 1 pod of hot pepper;
- 1 head of garlic;
- saffron, salt, ground pepper and cumin.
- Rinse the lamb and cut into large pieces. Season with pepper and salt to taste.
- Place fat tail fat in the multicooker bowl and turn on the "Fry" mode. Wait 5 minutes for the container to heat up well. Lay out the meat and fry for 10-15 minutes.
- Cut the carrots into strips and cut the onions into half rings. Add vegetables to lamb and cook for another 7-8 minutes.
- Pour in 500-700 ml of boiling water, add salt and cumin. Continue cooking on Fry for another 3 minutes.
- Rinse the rice, place with the rest of the ingredients, flatten, and stick the washed head of garlic in the middle. Pre-cut a part of the bottom from it so that it gives the taste to the dish. Add dried fruits and peppercorns. Switch the multicooker to the Pilaf mode and cook until the end of the main time.
How to make vegetarian pilaf in a slow cooker
This pilaf recipe is interesting because of the lack of meat. Thanks to this, the dish turns out to be light in terms of calorie content, but no less satisfying.
- 60 ml of vegetable oil;
- 1, 5 Art. rice;
- 200 g pumpkin;
- 1 carrot;
- 1 onion head;
- 50 g raisins;
- 100 g dried apricots;
- a pinch of cumin and coriander;
- salt to taste.
- Set the multicooker to the "Fry" mode and let the bowl warm up. Pour in vegetable oil and wait for it to heat well.
- Cut the carrots into strips and the onions into half rings. Place in boiling oil and fry for 2-3 minutes.
- Chop the pumpkin pulp into cubes. Add to carrots and onions. Cook for another 2-3 minutes.
- Pour about 500-700 ml of hot water into the multicooker bowl. Add cumin and coriander, salt to taste.
- Switch the multicooker to "Pilaf" or "Stew" mode. Rinse the rice several times in cold water to clear it. Put it in a bowl and flatten, add washed dried fruits. Make sure the water covers the rice by about a centimeter. Cook the food before the end of the cooking time.
