How dietary or vegetable tasty pilaf in a slow cooker? A selection of recipes for tasty pilaf in a multi-cooker made of different meat or fish

How dietary or vegetable tasty pilaf in a slow cooker? A selection of recipes for tasty pilaf in a multi-cooker made of different meat or fish

Pilaf is a dish of Eastern, Caucasian, Asian cuisine that has spread throughout the world.

Remarkably caught on in Russia and the countries of the former Soviet Union. Here the dish, of course, transformed, was adapted to the tastes of residents of different territories.

In addition, initially there were many options for pilaf, and over time they became even more.

With the advent of the multivarcs, cooking pilaf has become even faster and easier - the magic technique helps the hostesses in this.

Basic principles of cooking tasty pilaf in a slow cooker

Products for pilaf in a slow cooker are prepared in the same way as for a regular one.

This is rice that needs to be rinsed in several waters. Onion - shred. Cut the carrots into strips or grate.

As the basis for pilaf in a slow cooker, various meats can be used: lamb, pork, beef, chicken, rabbit. There is a recipe for fish pilau. Also cooked pilaf without meat, with various vegetables and even fruits.

In the usual pilaf, meat, onions, and carrots are most often first fried. In the multicooker, you can use the Toasting feature for this. And you can do all this in a pan or cauldron, then send it to the slow cooker. For the final preparation of pilau, usually use the function Rice, Pilaf, and in the absence of them - Quenching. The time is about an hour.

Various seasonings are used for pilaf - black pepper, red, fragrant, hot, zira, coriander, curry, barberry and many others.

Simple and very tasty pilaf in a lamb multicooker

Traditional meat for pilaf is lamb. In this recipe, she is accompanied by the spices and cooking method that are familiar to pilaf. If you wish, you can change the composition of the spices, as well as choose the meat that suits you best.


A pound of lamb - brisket, ribs, another part with a non-rigid meat and a small amount of fat

  • Three spoons of vegetable oil
  • Two glasses of rice
  • Two large carrots
  • Two large bulbs
  • Set of seasonings for pilaf with red and black pepper, barberry, zira
  • A few cloves of garlic
  • Water - about a liter
  • Half a tablespoon of salt.

Preparation Method

  1. Cut / chop the meat into medium sized pieces.
  2. Onion cut into half rings.
  3. Shred carrots.
  4. Fry in butter until golden brown.
  5. Add the onions, also fry, add carrots, mix, fry for a few minutes.
  6. All this can be done in a pan or in a slow cooker in the Frying mode.
  7. When the meat and vegetables are fried, further cooking should be continued in the bowl of the slow cooker.
  8. Pour rice on top, salt and spice.
  9. Water should be hot by this time - pour it in carefully, as a result, the level should be 2-3 fingers above rice.
  10. Sticking chives into rice without peeling
  11. Close the multicooker, set the mode Rice, Pilaf or just Quenching for an hour.
  12. After the signal of the multicooker, let stand for ten minutes, then serve.

Pilaf in a chicken cooker: not classic, but tasty and easy

Chicken is a favorite meat for many. It is inexpensive, easy to prepare and also dietary. Chicken is used as a base for pilaf, resulting in an excellent result. In this recipe, meat and vegetables are not separately fried, which makes the dish even easier, suitable for children's menu, the elderly or those who follow a diet.


  • Chicken - half breast or other parts of choice
  • Carrot
  • Onion
  • A glass of rice
  • Spices to taste.
  • Salt
  • Spoonful of butter
  • Two glasses of water
  • A handful of herbs - dill, parsley, cilantro.

Preparation Method

  1. Cut the chicken into pieces
  2. Chop onions and carrots as desired
  3. Rice thoroughly rinse
  4. Pour oil into the bowl of the multicooker
  5. Put the meat, pepper, salt.
  6. Put onions, carrots on top.
  7. Fill with rice, gently pour in water.
  8. Set for an hour to prepare.
  9. Open the slow cooker, pour in greens, let stand for a few more minutes.
  10. Stir, serve.

Delicious lean pilaf in a slow cooker with vegetables

You can cook delicious pilaf in a slow cooker and absolutely no meat - more vegetables and spices will be just fine. It is better to fry vegetables a little in vegetable oil. However, you can do without it, if the dishes are prepared in the days of strict fasting. Products here are measured glasses for multicooker


  • Two multi-cups of round rice
  • Two bulbs
  • Two or three carrots
  • Head of garlic
  • One hundred grams of zucchini
  • Bulgarian pepper - one piece
  • Ripe tomato
  • A handful of green beans, fresh or frozen, or half of the peas multistack chickpeas
  • A pair of tablespoons of butter
  • Black ground pepper, paprika, red hot pepper like chili, zira, turmeric, barberry
  • Parsley and Dill
  • Salt, water.

Preparation Method

  1. If chickpea is used, it must be soaked for five hours, at least
  2. Peel and dice onion
  3. Also cut tomatoes into cubes
  4. Carrots, sweet peppers and zucchini chop straws
  5. Thinly chop the garlic.
  6. Wash rice.
  7. In oil, stew onion and garlic, then add carrots, zucchini, bell pepper, after a while - green beans or chickpeas, then tomato.
  8. When for a few minutes everything is stewed together, add rice, salt and add dry spices.
  9. Fill with water and put on rice / Pilaf mode for an hour.
  10. When serving, sprinkle with chopped greens.

Delicious pilaf in a slow cooker - “Fragrant with pork”

Not everyone likes traditional pilaf lamb, and often it is replaced by pork.

This meat is also juicy, with fat - what is needed for pilaf. In this recipe, not only meat is used, but also the peritoneum, or underchereevina - this is the name of the layer of fat with meat layers from the belly of the pig. There are various ways of salting, baking this by-product, and here it is used for pilaf. This is not dietary, but very tasty food.


  • Pork nonfat - 300 grams
  • Fat with layers - 200 grams
  • Large carrot
  • 1-2 onions
  • Several black peppercorns
  • A spoon of adjika or tomato sauce
  • Bay leaf - one or two
  • Provencal or other fragrant herbs
  • Two glasses of rice
  • Four glasses of water
  • Salt.

Preparation Method

  1. Cut meat and lard into cubes.
  2. Chop onions with large half rings.
  3. Grate carrots.
  4. Put lard in a frying pan, cover with a lid for five minutes to drain the lard. If the fat is low, add vegetable oil.
  5. When Podcherevina gets fried until ruddy, put the meat, still fry.
  6. Next is the turn of onions and carrots.
  7. When everything is fried, add spices and seasonings, tomato sauce. We salt, we mix.
  8. In a couple of minutes, we put the multicooker in the bowl - however, all this could be cooked in it in the Frying mode.
  9. We lay rice, fill it with water and turn on the Pilaf or Quenching mode for an hour.

Fish pilaf in the slow cooker

Not only meat can be the basis of the dish - very tasty pilaf in a slow cooker is obtained with fish. It is best to take lean sea or river fish: zander, pollock, cod, pink salmon. It is advisable to use ready-made fillets or free the fish from the bones on their own. In principle, in boneless pollock type fish, you can leave the bones - they can be easily removed later, and all the useful substances will remain in the pilaf. Ingredients

  • 1 pound of fish fillet - shop or from a house that has been peeled
  • Two bulbs
  • Large carrots
  • Tomatoes or a spoon of tomato paste - if desired
  • Bay Leaf
  • Seasoning for fish - ready or any spices to taste
  • One and a half cups of rice
  • Approximately three glasses of water - depends on the richness of the fish
  • Vegetable oil - about half a cup.

Preparation Method

  1. Into the bowl of the multicooker, pour out the oil and place the fish so that there are gaps
  2. Fill the gaps with onions and carrots, cut into small cubes.
  3. Set the Frying mode for ten minutes
  4. Turn the onion and carrot, add tomato paste, turn on for another five minutes.
  5. You can sprinkle onions and carrots separately in a pan, add a tomato at the end, and then put them on a fish fried on one side.
  6. Gently turn the fish over, sprinkle with spices and salt.
  7. Top with rice and fill with hot water.
  8. Cook in Pilau mode for about forty minutes.
  9. After the multicooker signal, check the rice for readiness. If it is too hard and dry, add half a glass of hot water and turn on for another ten minutes.
  10. Serve without stirring, but collect from below so that fish, vegetables, rice get together in layers.

Fruits and honey: delicious sweet pilaf in a slow cooker

Pilaf is made with the addition of fruit, and also simply on the basis of fruit, completely without meat. It is unusual, but tasty, tender, easy and sweet! Instead of apples, you can take pears, and instead of or with raisins, any dried fruit.


  • A glass of rice
  • Two glasses of water
  • Large carrot
  • Half a cup of raisins
  • Two apples
  • 70 grams of butter
  • Spoonful of vegetable oil, odorless
  • Half a spoon of cinnamon
  • Half a spoon of turmeric
  • A pair of cloves
  • Two or three spoons of honey

Preparation Method

  1. Pour boiling water over raisins, after 10 minutes drain and dry.
  2. Grate carrots
  3. Peel and chop the apples into cubes.
  4. Pour vegetable oil into the multicooker bowl, put carrots and apples.
  5. Turn on Fry mode for ten minutes.
  6. Add butter, spices, honey, raisins, mix to melt the butter and honey.
  7. Pour the rice, mix it again, the rice should turn orange.
  8. Fill with water and turn on the program for 40 minutes Pic.
  9. Fruit ball is good hot, warm, cold.

Secrets and intricacies of cooking delicious pilaf in a slow cooker

  • Much depends on the variety of rice. If you want a crumbly, dry pilaf, it is better to take steamed rice. However, many people want more softness - then the usual round rice will do.
  • How to cook pilaf, not rice porridge? It's all about the proportions of water and rice. According to the old rules, the liquid should be two fingers above the rice. Since men made pilau, they were men's fingers. How much will it be your estimate for yourself. About three female fingers, six centimeters.
  • The amount of oil and seasoning may vary depending on desire. In the original, the Caucasian or Asian pilaf is fat, spicy, spicy, but you can reduce the number of these components. The advantage is that rice will be steamed evenly with a multicooker, it will not burn, which can happen on the stove.
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