How to cook crumby pilaf with chicken

Pilaf is a favorite dish by many. But due to the fact that it requires a long preparation, a large amount of time and special dishes for cooking (cauldron), it is considered a treat for a large company and is prepared on special occasions. But if you know how to cook pilaf in a slow cooker, then it will become not a luxury, but a frequent guest on your table.

Pot, boil!

How to cook pilaf in a slow cooker?

It would seem that pilaf is rice porridge with meat and vegetables. But how much effort is required for it to come out crumbly, moderately bold, golden, possessing a divine aroma from which drooling flows. No matter how much pilaf you eat - everything is small! In the East, they say that a correctly selected cauldron is half the battle. And in the West, Kazan was replaced by a slow cooker and do not know grief.

Many modern models of wonderful stoves are equipped with a special mode "Pilaf". But even without it, you can perfectly cope with the task and get amazing, grain to grain, crumbly fragrant rice with meat.

Preparatory stage

Products for pilaf must be properly selected and prepared.

  • Ideally, lamb is used for cooking. But in our conditions, with its replacement, chicken meat, pork, and beef come to success. For pilaf, it is best to use fresh meat that has not been subjected to freezing. Small fat layers will give an additional taste. Cut the meat should not be very small: the pieces should be about the size of half a tangerine. Delicious pilaf is obtained using brisket, scapula, ribs or back. Just before cooking, the meat is placed in the refrigerator for several hours.
  • Particular attention should be paid to the choice of rice. Professionals advise the use of long-grain varieties for preparing pilaf. They contain less starch, which means that when boiled, the grains will not stick together and will not melt. If it is not possible to purchase suitable rice, the selected variety is soaked for several hours in cold water. Water must be periodically changed (as soon as it turns white) - this will remove excess starch.

Pilaf in a slow cooker with chicken

If chicken is chosen as meat, it is best to take the hips. They must be removed from the skin and remove the bones. Breast - meat diet, it has little fat, and the dish will be dry. How to cook pilaf in a slow cooker with chicken?

Pilaf in a slow cooker with chicken

Ingredients:

  • 0.6 kg of chicken meat;
  • 1 tbsp. rice;
  • 2 large carrots;
  • 1 onion;
  • 1 head of garlic;
  • 2 tbsp. l seasonings for pilaf;
  • 2 tbsp. l vegetable oil.

Cooking:

  1. Onions cut into rings, carrots - chop sticks.
  2. Turn on the slow cooker in the "Quenching" mode and fry the vegetables in a bowl until golden brown in vegetable oil.
  3. Meat cut into pieces, stew 5 minutes separately from vegetables.
  4. Add vegetables with a second layer on top of the meat, salt and season.
  5. Lay out the rice, washed and dried in advance.
  6. Pour pilaf water 2-3 fingers above the level of rice.
  7. Add garlic and leave to cook.

After 1.5 hours, the pilaf will be ready.

Nutritious pilaf with pork

Rich, healthy, nutritious and very tasty rice with such meat is easily digested and does not threaten the shape. Having figured out how to cook pilaf in a slow cooker with pork, you can often pamper your home with this wonderful dish. Nothing complicated!

Pilaf in a slow cooker with pork

Ingredients:

  • 0.6 kg of meat;
  • 0.4 kg of rice;
  • 4 carrots;
  • 2 onions;
  • 1 head of garlic;
  • 2 tbsp. l vegetable oil;
  • seasoning.

Cooking:

  1. Dice meat and fry in a slow cooker in butter ("Casserole" mode) for 10 minutes. Depending on the model of the kitchen assistant, the lid may be open or closed.Pilaf in a pork cooker: cooking
  2. To the browned meat add onions (do not mix) for 4 minutes.
  3. The next layer is carrots, cook for another 4 minutes.How to cook pilaf in a slow cooker with pork?
  4. Add to the slow cooker rice.
  5. Stir the salt and seasoning in water and add ingredients to this "broth".
  6. Set the multicooker to the "Pilaf" mode.Pilaf in a multivark with pork: mode & quot; Pilaf & quot;
  7. After 20 minutes, open the lid and add the garlic clove.
  8. After the pilaf is ready, it is necessary to allow it to stand under the closed lid for another 10-20 minutes.

Cooking in a Multicooker Redmond

The essential difference between how to cook pilaf in the Redmond multicooker and in a typewriter of another company is in the presence or absence of special programs for cooking. In a multivark, Redmond can concoct, for example, pilaf with pork ribs.

Ingredients:

  • 0.7 kg of pork ribs;
  • 4 tbsp. rice;
  • 2 onions;
  • 2 carrots;
  • 1 head of garlic;
  • 2 tbsp. l vegetable oil;
  • seasoning.

Cooking:

  1. Put the prepared ribs in a slow cooker with vegetable oil, turn on the "Baking" mode for 40 minutes.
  2. After 20 minutes, add onions and carrots, fry the remaining 20 minutes.
  3. Add rice, seasoning, add water, lay the head of garlic.
  4. Set the mode "Pilaf" and wait for the signal of readiness.

Ready pilaf is laid out on the plates - and take the praise of the household!

The tricks of a good housewife

Even choosing the "right" products, you need to follow the laws of cooking pilau, otherwise both meat and rice will be irretrievably damaged.

  • The order of loading ingredients is very important. The first layer - at the very bottom - the meat, cut into pieces. Then - carrots and onions (cut into rings), spices, to the very top - rice.
  • Products in the pilaf do not mix during cooking. As they were originally loaded, they must remain until completion.
  • Garlic for pilaf is not necessary to clean and disassemble into slices: the whole head, washed and dried, is immersed in rice in the center of the container. After the dish is ready, get garlic. It retains the fragrance for a long time.
  • If there is no special mode for pilaf in the multicooker, you can use the functions "Multipovar", "Quenching", "Rice and spaghetti" and others, depending on the model.

Compliance with the rules - a pledge of how to cook crumbly pilaf in a slow cooker to the envy of all. There is nothing complicated about it. The most important thing is that, thanks to the home miracle-assistant, he has ceased to be a dish that was exclusively occupied by men. Even a child can cook pilaf in a slow cooker: there is no need to ensure that the meat does not burn, the water does not evaporate due to the lid that is not tightly covered - the smart equipment will do everything. Just like in the song: "Robots are injected - happy man"!

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