Cooking pilaf in a slow cooker: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

This is a multi-component dish, the main component of which is rice (however, there are other variations with cereals, such as bulgur or corn) and meat (there are also exceptions in the form of fish). Of course, we will talk about pilaf!

The food is very old, with history and backstory. So its origin can hardly be reliably established. But the option of cooking pilaf in a slow cooker, one can say for sure, appeared not so long ago - with the widespread distribution of this magical device in modern kitchens. Well, let's try to cook with you?

A little history as usual

Researchers of culinary science suggest that the foundations of cooking pilaf were laid in Asia or India in the 3rd century BC. e., with the start of rice cultivation. Cereals, of course, were grown in the Celestial Empire before, but the principles of cooking grains allow us to draw conclusions: the roots of the beloved dish should be sought, rather, in ancient India, where similar dishes have long existed, mostly vegetarian, supplemented withmeat much later in Persia. The argument for this, no doubt, may be the fact that the tradition of tinting pilaf with saffron or turmeric has been preserved to this day.

In modern times, the dish is one of the most popular in the Middle East, and beyond the Caucasus. Plov became famous in Turkey and Europe, in the Balkans, where he acquired his personal character and national nuances with peculiarities.

Traditions and customs

In the East, the dish is consumed almost every day, but at the same time, festivities, important events cannot do without specially prepared pilaf: wedding, funeral or, for example, dedicated to the birth of an heir.

In everyday life, cooking is mainly done by the fairer sex. However, pilaf for a festive meal is often prepared by men, specially invited specialists in cooking food - ashpazy.

Variety of recipes

There are probably thousands of variations of this dish, including the now common recipe for cooking pilaf in a slow cooker, but its characteristic feature, as a rule, will be a combination of 2 components: meat with vegetables and cereals. In turn, the first is invented from various components, such as different types of meat, fish (for example, from sturgeon), a variety of game, a wide variety of vegetables, dried fruits, spices, herbs and spices. Moreover, the use of semi-finished products is also acceptable, for example, small pieces of minced meat wrapped in grape leaves.

Cereal componentpilaf is usually based on rice, but barley with wheat, chickpeas, corn, and cereal mixtures can also be used. But the main differences between pilaf as a dish are not the ingredients, but the technology of its preparation.

The first point is a well-balanced combination of 2 parts - meat and cereal, responsible for the taste and aroma. Second: parts, as a rule, are cooked separately (however, in the case of cooking pilaf in a slow cooker, this postulate may be violated). In addition to all of the above, unlike any cereals, the cereal component is not boiled, but stewed.

It should also be noted: with similar basic principles of cooking, pilafs in different versions can differ significantly in taste and aromatic qualities, as well as in the rules for serving dishes to the table.

Cooking pilaf in the Redmond multicooker

This pilaf is prepared in accordance with the rules and according to Eastern traditions, using onions and a set of spices. The recipe for making pilaf in a multicooker is detailed, all the steps are clearly laid out: both in terms of cooking time and in combination of programs. You just have to follow the instructions, and you will certainly learn how to make a stunning pilaf!

A bit of technology

Many believe that cooking pilaf in a slow cooker (as well as in other, less modern kitchen appliances) requires special rice. But here's a way to avoid extra costs: choose a regular round grain, and the dish will turn out optimal.

The secret is that the cerealshould absorb moisture well, and not all cereals are capable of this. The multicooker model may be different, for example, Redmond M70, however, according to this recipe, the dish will turn out good in a device that has the “Frying” (“Baking”), “Pilaf” and “Stew” programs. The end result of cooking pilaf in a slow cooker will actually be no different from the food that was built in an authentic cauldron.

Recipe for making pilaf in the Redmond multicooker. Ingredients

We will need:

• two glasses of selected rice;
• three glasses of water;
• 400 grams of meat;
• three medium size carrots;
• two onions;
• a few tablespoons of vegetable oil;
• a head of garlic.

S alt and spices determine the personal taste. But here is the “duty” set of spices: two small spoons of cumin, one of barberry, half a spoon of a mixture of ground peppers, a pinch of saffron (or a small spoon of turmeric: they make the pilaf golden).

Meat, by the way, you can use any, according to individual desire (we'll talk about this a little later). Just remember that the fatter the pulp, the fatter the final product will be.

First stage

Cooking pilaf in a slow cooker starts with vegetables. Vegetable oil is poured into the bowl (quite generously, not dripping, as for other dishes), after heating which rather large onion squares are poured out. It must be fried until the "tan" begins to appear, after which medium-sized pieces of meat are added to the vegetables.

The lid closes, and the hostess has time to take care of the carrots. It should be cut. Even if you like grated carrots in pilaf, use only a knife, no graters! This recommendation is due to the fact that with grated carrots, pilaf can turn into porridge.

The second key point: not all carrots are covered, but half of the total volume. The contents of the bowl are mixed and left until the signal. The cooking time for pilaf in a multicooker at this stage is about half an hour, so set the timer immediately for the desired time.

Second stage

Vegetables have already browned enough, but the meat has not yet reached. So after the timer signal, a glass of boiling water is poured into the multicooker pan, and the program changes to “Extinguishing”. Cooking pilaf in the Polaris multicooker at this stage is even easier, in the apparatus you can select the product that is stewed (we need Meat).

On the other hand, many Redmond models have a “Pilaf” position, which also makes our task easier, since you don’t have to change the cooking mode several times.

The timer is set for twenty or forty minutes. The first time period is important if pilaf is being cooked in a slow cooker with chicken.

This meat, as you know, cooks much faster, and no one is interested in delaying the process. In addition, from excessive heat treatment, chicken meat becomes drier to taste. If you mean cooking pork pilaf in a slow cooker, then the time for cooking meat will have to be extended. Half an hour - if the pieces are very small, even longer - if you prefer to cut the meat into large piecespieces.

Third stage

Time for rice. The cereal must be washed. There are two ways to do this:

• Water is poured into a bowl of rice and drained until it becomes completely transparent.
• A colander with cereals is placed under running water, while the grains are shaken. Three minutes, no less, will be enough for this.

When the timer signals the end of the previous cooking stage, the second half of chopped carrots is poured into the multicooker bowl, over which the rice is evenly distributed.

A whole head of garlic is placed in the center of the slide. Only the uppermost rough layer of the husk is removed from it, and after that it is advisable to wash it thoroughly. Next, you need to pour hot water, which usually takes two glasses to a standard bowl, and set the “Extinguishing” mode for 45 minutes. This is the case if the "Pilaf" program is not provided for in your model.

At the same stage, seasonings are added, and if necessary, s alt. The composition is up to you. Ideally, you should buy a ready-made set from the Uzbeks on the market. If this is not possible, compose the mixture yourself. The main thing is to get the barberry, without it the pilaf irreparably loses its taste.

Little secrets of experienced chefs

Cooking pilaf in a slow cooker is a real art, so turning on your culinary instincts is highly recommended. For example, we do not give an approximate ratio of products because people's taste preferences are different.

Someone appreciates meat morecomponent, someone likes rice more. The basic principle is not to save on onions and carrots. Their deficiency in the dish on its palatability develops unfavorably.

One more thing: do not serve pilaf on the table immediately after the timer squeaks. As with cooking in a cauldron, the dish must be infused. A smart step would be to switch the miracle unit to heating and simmer pilaf in this mode for about ten minutes. That's when it becomes truly magnificent: rice to rice, and even beautiful golden color, the meat is soft and juicy, and the whole mass is saturated with the aromas of vegetables and spices.

Even the already mentioned "fluid" ashpaz masters will have no complaints about the cook. And family members will be ready to thank you, praise you, and maybe even deify you. In any case, they will definitely sweep everything off the plates and ask for more.