A quick recipe for pilaf in a slow cooker. Impeccable taste and time saving. If before that you could not cook pilaf, then this recipe will turn out crumbly and not dry pilaf!
Among the second courses that have entered the daily menu of almost any family, there is probably pilaf. Several eastern countries at once can compete for the right to be called the homeland of this popular dish. Housewives from different parts of the post-Soviet space have adapted it to their preferences and cook using not only lamb, but also other types of meat: pork, chicken, veal. Unfortunately, and perhaps fortunately, today pilaf is not often cooked in a cauldron over an open fire - now everything, including food resistance, should be fast and ergonomic. We will also help you reduce the time you spend in the kitchen and cook pilaf in a multicooker.
- Caloric content per 100 g - 106.75 kcal.
- Servings - 4 Plates
- Cooking time - 50 minutes
Ingredients:
- Pork pulp - 300 g
- Carrots - 1 pc.
- Onions - 1 pc.
- Garlic - 1 small head
- Rice - 1 glass
- Vegetable oil for frying
- Salt, pepper - to taste
Step-by-step recipe for pilaf with pork in a slow cooker
1. In order to cook pilaf in a slow cooker, first of all, prepare all the necessary ingredients. We peel and wash the vegetables - onions and carrots, clean the garlic from the top dirty layers of the husk, but we will not remove all of them. Rice, if necessary, we will sort out and rinse in several waters. Wash the meat, dry it and cut it into small cubes.
2. At the bottom of the multicooker bowl, pour a small amount of vegetable oil and put the chopped meat in it. We set the Fry mode on the multicooker, let the meat fry for 10-15 minutes, stirring it occasionally.
3. Grate the carrots on a coarse grater or chop thinly, and cut the onion into small cubes. Throw the vegetables into a slow cooker for the meat, mix, add some spices and let them fry for another 10 minutes.
4. Further - everything is quite simple. Pour the washed rice into the multicooker bowl, mix with the already browned meat and vegetables and fill it with water so that it slightly covers the food. This will roughly be 2 cups of water for 1 cup of rice. Close the lid and set the Quenching or Pilaf mode. Cooking time is 35-40 minutes. Put the garlic 15–20 minutes before the end of cooking. You can disassemble it into cloves without removing the layer of protective film from them, or you can put the whole head in almost finished rice. The main thing is that the garlic is completely hidden in the rice. So it will give its aroma, get rid of bitterness and become soft and incredibly pleasant to the taste.
5. Over time, we have delicious, crumbly, aromatic pilaf, cooked in a slow cooker. Bon Appetit!
See also video recipes:
1) Delicious pilaf in a slow cooker
2) Ukrainian pilaf with pork
