Despite the fact that pilaf is cooked with chicken, beef, rabbit, lamb is considered the best meat for it. It is from it that the real Uzbek plov is obtained.
Some housewives think that in a slow cooker, pilaf turns into ordinary rice porridge. But if you know all the nuances of cooking, as well as take into account the possibilities of the multicooker, then you can cook an excellent pilaf in it.
Subtleties
- Lamb has an unusual smell that not everyone likes. But the young lamb almost does not smell. Her meat is soft, juicy and quickly cooked.
- For pilaf, you need to take those pieces of carcass, where there are few veins and fat.
- Particular attention should be paid to spices and spices. Rosemary, thyme, zira, garlic, onion, turmeric, curry are suitable for lamb. They not only muffle the specific smell of meat, but also improve the taste of the whole dish. And turmeric will give rice a beautiful yellow color.
- It is necessary to choose the right pic. A good pilaf is obtained from coarse rice, which during cooking increases almost 2, 5 times. Suitable and long-grain rice. You should not cook pilaf from chopped rice or with a large amount of flour. Such rice in finished form is quickly boiled soft and sticky.
- Rice for pilaf should be washed until the water is completely clear. Then the rice is soaked. Due to this, it is saturated with moisture, swells and eventually boils much faster, while maintaining the integrity of the grain.
- The amount of water in recipes is not specified. It depends on the juiciness of meat, carrots, and also on how well the vegetables are roasted, whether water is completely drained from the rice after soaking. It is believed that you need to pour so much water that it covers rice for one centimeter. Therefore, adding water, watch its level.
- Before laying the products, they first heat the fat, otherwise they will not be fried, but stewed. This is especially true for lamb, which for pilaf it is necessary to fry until golden brown to improve its taste.
- Unlike rice porridge, which must be periodically stirred to prevent it from burning, pilaf is not stirred until it is fully cooked.
Lamb and garlic pilaf in a slow cooker
Ingredients:
- lamb - 500 g;
- rice - 2 tbsp .;
- large carrots - 1 pc .;
- large onions - 2 pcs .;
- water;
- garlic - 6 cloves;
- vegetable oil - 60 g;
- salt - to taste;
- black pepper - 0, 2 tsp;
- seasoning for pilaf - 1 tsp.
Preparation Method
- Rinse the rice thoroughly and soak for one hour.
- Cut the onion into four pieces, and then cut into strips.
- Cut carrots into large strips or use a carrot grater in Korean.
- Wash the lamb, dry with moisture from paper towels, cut into small pieces.
- Pour oil into the multicooker bowl, turn on “Baking” mode. When the oil has warmed up, put onion and fry with the lid open for 5 minutes.
- Place the carrots, mix and continue roasting for another 5 minutes.
- Add chopped meat and fry everything together until the multicooker turns off. Most often the specified program is designed for 45 minutes.
- Drain the rice from the rice by placing it in a sieve. Pour into a bowl and level.
- Put spices, spices. Peel the garlic and stick it into rice.
- Fill with hot water so that it covers the cereal one centimeter.
- Close the multicooker, turn on the “Pilaf” mode and cook until the beep sounds.
- Stir the prepared pilaf gently with a spatula. Turn on “Preheat” and leave for half an hour.
- Lamb and garlic pilaf is ready!
Note: in this and subsequent recipes a multi-glass with a capacity of 160 g is used.
Lamb and barberry pilaf in a slow cooker
Ingredients:
- lamb - 700 g;
- rice - 3 tbsp .;
- large carrots - 1 pc .;
- large onions - 2 pcs .;
- water;
- garlic - 1 head;
- barberry - a small handful;
- zira - 1 tsp;
- seasoning for pilaf - 1 tsp;
- vegetable oil - 60 g;
- fat mutton chopped - 1 tbsp. l .;
- salt - to taste.
Preparation Method
- Rinse the rice and soak for an hour. Drop the sieve.
- Cut the lamb into slices. Cut off the fat and chop.
- Cut the carrot and onion into strips.
- Turn on the multicooker in Baking mode. Put mutton fat and melt. Remove greaves.
- Pour the vegetable oil and place the onion and carrot. Fry with the lid open for 5 minutes until the vegetables are soft.
- Place the lamb, mix everything and cook until the meat is lightly browned. Add salt and seasoning for pilaf.
- Pour in the rice, level with a spatula over the entire surface.
- Put cumin and barberry. Consider that the barberry is sour, so be prepared for the pilaf to be sour.
- Clean the garlic from the upper husk, cut the bottom, rinse under running water. Stick to the center of the rice.
- Pour water so that it covers the rump one centimeter.
- Set the program “Pilaf” and cook before it ends.
- Gently mix with a spatula and leave on heating for half an hour.
- Lamb and barberry pilaf is ready!
Lamb and dried apricots in the slow cooker
Ingredients:
- lamb - 700 g;
- rice - 3 tbsp .;
- large carrots - 2 pcs .;
- large onions - 1 pc .;
- water;
- butter melted - 100 g;
- dried apricots - 100 g;
- spices - to taste;
- salt - to taste.
Preparation Method
- Rinse the rice and soak for an hour. Drop the sieve.
- Mutton cut into pieces of 15 g.
- Cut the carrots and onions into strips.
- Put the butter in the multicooker bowl, turn on the “Baking” mode. When the butter has melted, place the meat and fry with the lid open until golden brown.
- Add the onion and carrot, save until soft.
- Pour in the rice and smooth it.
- Put the washed dried apricots, pepper, salt.
- Pour water in the amount that it covers the contents of the pan for one centimeter.
- Close the multicooker, set the “Pilaf” mode and cook before shutting down.
- Stir gently and leave for another half an hour to heat.
- Lamb and dried apricots pilaf is ready!
Lamb pilaf with peas in a slow cooker
Ingredients;
- lamb - 500 g;
- rice - 4 tbsp .;
- peas - 100 g;
- large onions - 1 pc .;
- carrots - 2 pcs .;
- water;
- vegetable oil - 100 g;
- salt - to taste;
- spices for pilaf - 1 tsp.
Preparation Method
- Rinse peas and soak for 10 hours in cold water.
- One hour before cooking pilaf, rinse the rice and cover it with cool water. Drop the sieve.
- Cut the onion into thin rings.
- Cut the carrot into cubes.
- Mutton cut into pieces of 15 g.
- Pour oil into the multicooker pan. Turn on the Baking program. When the oil warms up, put the meat and fry it with the lid open until golden brown.
- Put onions and carrots. Stir and save to a soft onion.
- Pour a liter of hot water. Put the peas. Change the program to “Stew / Soup”. Boil for 30-40 minutes. Disable this mode.
- Pour in the rice, smooth it over the entire surface. Add spices.
- Pour in so much hot water that it covers rice for one centimeter.
- Set the “Pilaf” mode and cook to a beep.
- Gently mix the pilaf and leave on the heater for 30 minutes.
- Lamb pilaf with peas ready!
Mistress to note
- If there is no “Baking” program in the multicooker, vegetables and meat can be fried in the “Frying” mode. You can also fry the ingredients in a pan, then transfer them to the slow cooker and continue to cook according to the recipe.
- In the process of cooking only hot water is poured. If the meat is poured with cold water, it will remain hard for a long time, and its taste will be worse.
