Pilaf with beef in a multicooker

It is believed that real pilaf is cooked only from lamb. But in fact, it all depends on national traditions, taste preferences of family members, financial capabilities.

Beef pilaf is no worse. Of course, if you take into account all the rules of its preparation.

Subtleties

To make meat in the pilaf soft, you need to buy young beef or veal.
That part of the carcass, where there were few films, is suitable for pilaf. For example, tenderloin, part of the back leg, thick and thin edges.
If there is any doubt about the age of the carcass, the flesh, cut into pieces, is first stewed separately, and then combined with the rest of the ingredients.
Experienced housewives can cook pilaf from any rice. But it is best to use long-grain rice, large or specially designed for pilaf. If rice boils down quickly, then instead of pilau, you can get porridge.
To make pilaf look appetizing, carrots should be cut into large straws or diced, but not rubbed on a grater.
Many recipes indicate specific amounts of water. But do not blindly follow the recommendations. While stewing meat and roasting vegetables, a certain amount of liquid remains in the pan. And it also needs to be taken into account. Therefore, in a bowl in which there is already rice, pour so much water so that it covers the cereal by about one centimeter.
For cooking pilaf, take only hot water. Cold water, hitting the meat, make it hard. And beef, and so cooked longer than any other meat.
Classical spices and spices are placed in beef pilaf: garlic, onion, pepper, cumin, barberry. As well as cumin, cilantro, turmeric, curry, saffron.

Traditional pilaf with beef in a slow cooker

Ingredients:

middle-aged beef - 400 g;
rice - 3 tbsp .;
carrots - 2 pcs .;
onions - 2 pcs .;
water;
vegetable oil - 60 g;
salt - to taste;
garlic - 5 cloves;
black pepper - pinch;
seasoning for pilaf - 1 tsp.

Method of preparation

Rice rinse thoroughly. Soak in cool water for one hour. Then fold to the sieve.
Rinse the beef, cut into pieces. Fold in a multi-pot. Pour some water so that it only covers the meat.
Set the Quenching / Soup program and simmer for 40 minutes.
Cut carrot into large strips. Cut the onion into half rings.
Fold the onions and carrots in the bowl. Pour the oil. Turn on Baking mode and fry meat, onion and carrot for 10 minutes.
Put spices and seasoning. Add rice. Smooth with a spatula over the entire surface of the bowl. Peel the garlic cloves and stick in the pic.
Gently pour water.
Change the cooking mode to “Pilaf”. Cook until beep.
Stir the pilaf gently and leave for half an hour on the heater.
Pilaf with beef in the slow cooker is ready!

Note: in this and subsequent recipes a multi-glass with a capacity of 160 g is used.

Pilaf with beef and barberry in a slow cooker

Ingredients:

young beef - 700 g;
rice - 3 tbsp .;
water;
onions - 2 pcs .;
large carrots - 1 pc .;
vegetable oil - 60 g;
salt - to taste;
barberry - a handful;
ground pepper - pinch;
seasoning for pilaf - 1 tsp.

Method of preparation

Rice reassemble and rinse thoroughly. Fill with water for one hour. Drop the strainer to the glass water.
Cut the onion into half rings, and the carrot into large straws.
Beef cut into pieces of 15 g.
Turn on the slow cooker to “Baking” mode. Pour in the oil, warm it up. Put the meat. Stir fry until lightly crusted for about 15 minutes. At the same time the lid must be open.
Add carrots and onions, mix. Cook for another 10-15 minutes.
Disconnect the multicooker.
Put spices, barberries, seasoning. Pour rice, spreading it evenly.
Pour water. It should cover the grits for one centimeter.
Close the cover. Set the program "Pilaf". Cook until the end of the cycle.
Stir the pilaf gently and leave on the heater for 30 minutes.
Beef pilaf is ready!

Pilaf with beef flavored in a slow cooker

Ingredients:

beef - 500 g;
rice - 2 tbsp .;
water;
carrots - 2 pcs .;
onions - 2 pcs .;
vegetable oil - 80 g;
garlic - 1 head;
salt - to taste;
turmeric - 0, 5 tsp;
paprika - 0.5 tsp;
zira - 1 tsp;
coriander - 0.5 tsp;
pepper - to taste.

Method of preparation

Rinse the rice thoroughly and soak for an hour. Drop the sieve.
Cut the beef into small pieces.
Cut carrots into large strips, onions - half rings.
Pour oil into the multicooker bowl, turn on the “Baking” mode. When the oil is hot, put the meat and fry until golden brown. Do not close the lid.
Put the carrot and onion. All together, fry for 10 minutes.
Add spices and spices.
Pour some hot water and simmer until the multicooker turns off. So that the liquid does not strongly boil, you can not close the lid.
Pour in the rice, smooth it.
In the middle, stick a head of garlic, pre-washed and with a trimmed bottom.
Pour so much hot water so that it covers the grits per centimeter.
Turn on the multicooker to the “Pilaf” program and cook before the beep.
Keep the pilaf on for heating for another half an hour, and then you can lay it on plates.

Pilaf with beef and cumin without oil in the slow cooker

Ingredients:

beef - 500 g;
rice - 250 g;
carrots - 250 g;
onions - 100 g;
salt - to taste;
cumin - pinch;
coriander - pinch;
ground barberries - 0, 5 tsp;
black or red pepper - to taste;
water.

Method of preparation

Soak the washed rice in cold water for one hour.
Cut the meat into large pieces. Put in the bowl. Put onion sliced in half rings.
Pour 300 ml of water. Put a slow cooker on the program “Quenching / Soup”. When the water boils, remove the foam.
Put sliced carrots and spices. Without stirring, simmer for 1, 5 hours. Add more water if necessary. Put spices and seasonings.
Drop the rice on a sieve.
Pour it into the multicooker bowl, level it.
Fill this with hot water so that it covers one centimeter rice.
Turn on the “Pilaf” program and cook until the beep sounds (approximately 40 minutes).
Then switch to heating and do not open the lid for another 20-30 minutes.

Mistress to note

The “Baking” program can be replaced by the “Frying” mode. If there is no program “Pilaf”, cook in the mode “Porridge” or “Buckwheat”.
The seasonings mentioned in the recipes can be replaced by others according to taste.
Do not chop the meat too small, otherwise it will burn, become dry and tough. For the same reason, it is not necessary to bring it to the state of being overcooked.