Pork pilaf in a slow cooker

Classic pilaf cooked with lamb. But not everyone loves this meat, so they replace it with chicken, rabbit, pork.

Subtleties

To keep the meat dry, it is not cut too small. For the same reason, it is not worth much roasting. Enough to form a light crust.
Carrots cut large straws. If it is grated on a grater, it will give its juice and color to the rice, boil down, and the pilaf without carrot pieces will look like porridge.
Long-grain rice is best for pilaf, as well as one in which there is little starch. Rice should be well absorbed in water, but it does not boil soft.
Many pilaf recipes do not mention that rice should be soaked before laying. But thanks to this action, the rice is evenly saturated with moisture and not deformed during cooking. But before falling asleep in the bowl with it you need to drain all the water so that because of the excess amount of liquid, the pilaf does not turn out to be viscous.
It is recommended to add spices and spices to pilaf with pork in order to kill the natural specific smell of meat. Seasoning is chosen according to your taste. But most often they use turmeric, cumin, chili pepper, paprika, barberry, parsley, onion, garlic.
Plov cooking time depends on the power and capabilities of the multicooker. It ranges from 35 minutes to an hour. But after the device is turned off, the pilaf is left in the bowl for another 15-20 minutes, so that it reaches a condition and becomes crumbly.

Below you can find recipes for pilaf in a slow cooker. The amount of rice and water was measured by the glass that came in the box. Container capacity - 160 g.

Pilaf with pork and prunes in a slow cooker

Ingredients:

pork fillet - 400 g;
bulb onion - 1 pc .;
carrots - 2 pcs .;
rice - 2 tbsp .;
vegetable oil - 4 tbsp. l .;
prunes - a handful;
salt - to taste;
water - 4 tbsp .;
seasoning for pilaf - to taste.

Method of preparation

Rinse the rice in several waters and then soak for 1 hour.
Wash the prunes, cover with water and leave for 15 minutes.
Pork cut into cubes. While it is frozen, it is much easier to do this. But then it needs to be completely defrosted and the water drained.
Cut the onion into half rings and the carrot into large straws.
Pour oil into the bowl of the multicooker and warm it in “Baking” mode. Put the meat and fry with the lid open for 10-15 minutes.
Add onions and carrots. Stir and cook another 10 minutes.
Put the whole prune.
Pour in the rice. Put spices and seasonings.
Fill with hot water, mix.
Close the cooker. Install the program “Plov” and cook before the beep. Mix gently.
In the “Heating” mode, leave the pilaf in the pan for another 15-20 minutes.
Put it on a large platter or on a la carte plates and serve on the table, sprinkled with herbs.

Pilaf with pork and garlic in a slow cooker

Ingredients:

pork fillet - 500 g;
rice - 2 tbsp .;
bulb onion - 2 pcs .;
carrots - 2 pcs .;
vegetable oil - 4 tbsp. l .;
garlic - 1 head;
salt - to taste;
water - 4 tbsp .;
seasoning for pilaf - 1-2 tsp.

Method of preparation:

Rinse and soak the rice.
Dice the pork.
Cut the carrots into large strips.
Finely chop the onion.
Pour oil into the bowl of the multicooker and warm it in “Baking” mode. Put the meat, fry a little.
Add the carrot and onion, mix and cook until the onions are translucent. Make sure the meat is not burnt.
Put spices and spices, mix.
Pour the rice in, smooth it so that it covers the contents of the bowl.
Wash the head of garlic and stick it in the center of the rice. Or disassemble the garlic into slices, peel them and bury them in rice, keeping equal intervals between the cloves.
Pour hot water. It should cover rice about 1 cm.
Close the multicooker, set the “Pilaf” mode.
When the signal about the end of cooking sounds, stir the pilaf and leave it on for 20 minutes for heating.
Put ready-made pilaf on a dish or portion plates. Sprinkle with greens.

Pilaf with pork and champignons in the slow cooker

Ingredients:

pork fillet - 400 g;
fresh champignons - 100 g;
rice - 2 tbsp .;
bulb onion - 2 pcs .;
carrots - 2 pcs .;
vegetable oil - 4 tbsp. l .;
water - 3, 5 st .;
salt - to taste;
black pepper to taste.

Method of preparation

Rinse the rice and soak in cold water for 1 hour.
Cut the meat into medium sized pieces.
Clean, rinse, and slice the mushrooms.
Cut the carrots into large strips and the onions into half rings.
Pour oil into the bowl of the multicooker, heat it in “Baking” mode, put the meat in and fry until light brown.
Add the mushrooms and fry them until the liquid has evaporated for about 10 minutes.
Put the carrots and onions. Cook for 10 minutes.
Pour in the rice, add salt and pepper.
Pour hot water.
Switch the mode to “Plov”. Cook until beep.
Stir the pilaf, switch to “Preheating” and wait 20 minutes.
Place on a dish or plate and serve.

Pilaf with pork and barberry flavored in a slow cooker

Ingredients:

pork fillet - 500 g;
carrots - 2 pcs .;
bulb onion - 2 pcs .;
rice - 2 tbsp .;
vegetable oil - 4 tbsp. l .;
barberry - a few berries;
turmeric, cumin - to taste;
garlic - 1 head;
water - 4 tbsp .;
salt - to taste;
bay leaf - 2 pcs .;
ground black pepper to taste.

Method of preparation

Rinse the rice and soak in cold water for 1 hour. Then fold it over a sieve so that it dries a little.
This recipe assumes that the meat is not fried, so cut it into small pieces.
Cut the carrots into straws and the onion into small cubes.
Pour oil into the multicooker bowl. Put the meat.
Mix onions and carrots in a cup and place on the meat.
Pour in the rice, spreading it evenly over the entire surface.
Add the barberries, spices and whole garlic cloves. Barberries - sour berries, so do not put a lot of it.
Pour hot water.
Close the multicooker, select the “Pilaf” program and cook before the beep.
Leave pilaf on heating for another 20-25 minutes, then mix and serve.

Mistress to note

To give the swim a beautiful yellow color, add half a teaspoon of turmeric.
In dishes cooked in a slow cooker, very little oil is poured. But if you feel sorry for pilaf, then you can get a rice porridge as a result.
During pilaf cooking, rice cannot be mixed, otherwise the integrity of the grains may be disturbed.
Pork can be replaced with any meat.