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Today I cooked pork pilaf in a slow cooker (I have Redmond) and a detailed photo recipe is ready, I felt obligated to share this yummy with you.
This is one of the most beloved dishes in our family, in the morning you cook a whole multicooker bowl - in the evening everyone already ate! Sweep as though in themselves, my swallows, so delicious! 👍
My recipe is very, very simple and ideal for a multicooker, I picked it up myself, trying many different options. This one turned out to be the most successful and firmly taken root. Therefore, I can safely recommend it to you. It will be delicious, I promise!
Pork pilaf in a slow cooker
You are offered the easiest way to cook pilaf in a slow cooker. Its taste does not differ at all from pilaf cooked in a classical way. And he also requires quite a bit of oil, better retains beneficial properties and excellent taste, and they can feed their family and treat friends.
Cooking time - 2 hours.
- Pork 500 gr.
- Carrots 300 gr.
- Onions 300 gr.
- White rice 2.5 cups (multi-cup)
- Salt 1 tbsp
- Vegetable oil ½ cup
- Spices for pilaf (turmeric, paprika, zira, black pepper) 1 tsp.
- Garlic 1 head
- Water 5 cups (multi-cup)
Your "stove" reported on the readiness of the dish. You can serve and invite everyone to a meal.
Pilaf in a slow cooker
A feature of the recipe offered to you is the use of lean meat. As a result, you will get pilaf with a very soft and delicate taste. Give it a try!
- Rice (variety of your choice) - 2 tbsp.
- Low-fat boneless pork - 500 g.
- Carrots - 200 g.
- Onions - 200 g.
- Vegetable oil - 8 tbsp. l
- Drinking water - 2 tbsp.
- Spices for pilaf - 1–1.5 tbsp. l
- Salt - 1.5 tsp.
- Garlic - 1 head.
- We cut pork meat into large pieces. If you use frozen meat for cooking, then it is easier to cut it until it has completely melted. But for roasting the meat must melt completely.
- Peel the carrots, wash and chop them in the form of straws, cut into longitudinal plates, and then chopped across.
- We clean the onions, chop them into half rings, then cut them into quarters or cubes.
- Pour the amount of vegetable oil specified in the recipe into the slow cooker, set the device in the “frying” mode and heat the oil. Put chopped pork in the bowl of the multicooker in the heated oil and close the lid.
- Five minutes later, when all the juice comes out of the meat, open the lid. Salt the meat, sprinkle with seasoning for pilaf, stir well and close the lid.
- We continue the frying process for 15 minutes, not forgetting to stir the meat at this time so as not to burn. Then, after 15 minutes, add chopped onions to the bowl.
- Mix the contents of the bowl and fry for 5 minutes, closing the multicooker lid.
- Then add chopped carrots to the meat with onions and fry for another 5 minutes, stirring a little. At this time, we wash rice several times with cold water.
- Turn off the slow cooker. We put washed rice in a bowl and spoon it evenly distributed over the surface of the meat.
- Pour cold water into a bowl in a thin stream, otherwise the water will wash the rice and expose the meat. In this recipe, the ratio of water to rice should be 1: 1. Sprinkle rice on top in a small amount, since we have already salted the meat.
- We divide the head of garlic into the teeth and mine. It is not necessary to completely clear the husk. We stick the prepared teeth into the rice, evenly distributing it on the surface. Close the lid of the “stove” and set the mode for pilaf, depending on the type of your slow cooker.
- The cooking time is about one hour (it is indicated in the instructions). The multicooker signal will notify you of the end of the cooking process. We open the lid and stir the contents of the bowl well.
Your delicious dish is ready. Can be served. Bon Appetit!
How to cook pilaf in a slow cooker
- Rice - 500 gr
- Pork - 400 gr
- Carrots - 2 pcs.
- Onion - 1 pc.
- Salt to taste
- Seasoning for pilaf / suneli hops
- Butter - 40 gr
- Water - 700 ml
In general, it is advisable for pilaf to take a neck or shoulder blade, because in these parts of the carcass there is a salt, which will give the pilaf extra fat and, most importantly, it will not work dry. But, since our whole neck went to our recent peerless kebab, only the pork fillet was found in the refrigerator.
There is practically no fat in the fillet; this is not very good. So that my dish does not work out dry, I have to go to the trick.
So, the meat is cut into arbitrary cubes.
I send the meat to the bowl of the multicooker and turn on the "Frying" mode, I have it 15 minutes by default. But, as a rule, this time is not enough to properly fry the meat, so put it on for 30 minutes.
While the slow cooker heats up, until it starts to fry, until the meat juice evaporates, etc. This is the best time.
We don’t salt meat yet. Pork and without salt lets out a lot of juice and it takes some time for it to evaporate. And while this happens, it's time to take up vegetables.
Whole whole medium onion. Onion gives the pilaf a juiciness and aroma.
I rub carrots on a coarse grater. When a lot of carrots - it is very tasty, so I take two pieces, medium in size.
The meat should be brought to a blush and at this time lay the onion to it. The program "Frying" continues.
I add butter and fry the meat with onions on it. A piece of butter compensates me for the lack of fat in the meat and my pilaf will not be dry.
If you have fatty meat, you can not add butter, although it gives a wonderful creamy shade to future pilaf.
When the onion has become translucent, we spread the carrots there and at the same time you can add salt. Fry it all together for another 3 minutes.
Roasting ends and the first stage is almost over. I turn off the program "Frying".
And I wash the rice well, let it drain. I have round grain rice. Although it is believed that pilaf is traditionally made from long-grain, I love round and always do with round. Long-grain in my opinion is tasteless and turns out to be dry, fatty meat is necessary for it, otherwise it will turn out so-so.
I know that now many will throw me with their weighty slipper and say their fi ... "here I am preparing a real pilaf in a completely different way." Then let me tell you an instructive story about the “correct pilaf” that occurred in our family about 10 years ago.
We were still living with my husband’s parents and a colorful uncle, a cook by profession, came to visit them. That uncle was not even a relative, but from the nomad breed “I’ll live a month there, I’ll live another family”, he wandered about the homes of his friends who agreed to shelter him, because it was somehow inconvenient to refuse.
So, from the doorway, the uncle promised to teach us darkness, to cook "real, proper pilaf." By his order, long-grain rice, lamb and pieces of six seasonings were bought, among which were zira, caraway seeds, coriander and even barberry. With an important kind of connoisseur, the guest conjured for a long time at the stove. It smelled good, but when it came time to eat ... It’s good that my husband and I ate separately and the guest did not see us grimacing and suffering. Because I do not like zira and caraway seeds, and my husband picks out barberry and boiled garlic. 😄
Then we slowly asked our parents if they liked it, the answer was also bashfully negative. In general, no one liked the “real right pilaf”. And since then we have been cooking only our home-made, with pork, chicken, beef, round rice and without any authentic seasonings there. This is what I mean:
The best recipe is the one your family loves.
I have this principle for all dishes, not just pilaf. And I adhere to him, no matter who is there or what he says.
So, pour the rice into the bowl of the multicooker.
Pour the contents with filtered water. Both rice and meat should be fully covered.
It's time to salt and pepper. I always put salt and pepper “by eye”, and if I'm not sure, I try the resulting water. Most importantly, it should not be fresh, but pleasantly brackish. About 1 tsp of salt, well, maybe one and a half.
And there I add seasoning for pilaf or hops-suneli. Also about 1 tsp without a slide.
This admission, I confess, I spied on uncle. So his efforts were not entirely in vain for our family. I mean garlic, which is well washed, excess husk is removed from it, which easily leaves. Then the top is cut off and in this form it is placed on top of the rice. Beautiful, sincere ... (s)
Nobody eats boiled garlic with us, but we put it for smell and beauty. Well, so that our pilaf would be at least a little like the one that is “correct”. 😊
Close the lid and set the program "Pilaf". In my slow cooker this is a 1 hour program. If you do not have such a program, then you can set the mode to “Porridge” or “Cereals”, they will do, too, but there is a risk that the cooking time will be shorter and the meat will not have time to soften well.
How to cook pilaf with pork in a slow cooker
Cooking time: 60 minutes
Servings Per Container: 8
- Rice - 2 cups
- Pork - 500 g
- Carrots - 1 pc.
- Onion (onion) - 1 pc.
- Sugar - 1 tsp.
- Garlic - 1 head
- Water - 750 ml
- Vegetable oil - 100 ml
- Seasonings - 1 sachet
- Salt to taste
- Before you cook pilaf with pork in a slow cooker, you should carefully prepare all the products. It is advisable to take meat without bones, with a piece of fat. If bones are present, they must be cut off. Rice choose round or long, hard varieties, they have less starch.
2. Pour the groats into a convenient bowl, fill with cold water and rinse well. When the water is clean and clear, drop the rice onto a fine strainer or colander. Can be dried on an ordinary kitchen towel.
3. Peel and cut the carrots into thin sticks or straws.
4. Onion, depending on size, cut into rings or half rings.
5. Wash the garlic and drain.
6. Rinse the meat in cold water, pat it dry with a towel and cut into not very large pieces. If the pulp is lean, you can add a few pieces of fat.
7. Pour vegetable oil into the multicooker bowl and turn on the appliance in the "Frying" mode. Warm it up for a few minutes to let the oil hiss.
8. In order for the pilaf to acquire a special taste and a pleasant slightly brownish color, it is necessary to prepare caramel. To do this, pour granulated sugar into hot oil.
9. When the sugar has completely melted, add slices of pork. Fry the meat, constantly stirring, until a beautiful golden crust appears. It is not necessary to fry strongly, as soon as the meat begins to grab from all sides, take it out on a separate plate.
10. Dip the onion in the oil, fry until light pink and take it out on a separate plate.
11. Carrots need to be fried a little harder so that it is covered with a thin crust.
12. Put prepared meat and onions to carrots, mix well and pour 3 cups of water. You can switch the device to "Pilaf" or "Extinguishing". Close the cooker lid and let the zirvak stew for 10 minutes.
13. Prepare spices and salt. If you are using the finished mixture, measure the required amount and add to the zirvak. Stir, close the lid and leave to simmer for another 5 minutes.
14. It's time to add rice. Carefully put the prepared cereal in a hot zirvak, level it with a spatula or slotted spoon over the surface. Zirvak should cover the whole rice, if there is little liquid, add a little boiling water.
15. Put the head of garlic in the middle.
16. Set the timer for 20 minutes and close the lid.
17. Pilaf will reveal its taste even more if you let it reach. Therefore, when the signal of the appliance triggers, switch it to heating and leave the dish to simmer for another 10 minutes.
18. Delicious and crumbly pilaf in a slow cooker with pork is ready.
Gently mix the contents of the bowl with a spatula and you can start tasting. Bon Appetit!
- To give pilaf a beautiful caramel color, instead of sugar, you can use several grains of ripe pomegranate. Mash them and fry in oil to make a thick syrup.
- If the rice is fried in a small amount of vegetable oil, the pilaf will be even more saturated and crumbly.
- In a slow cooker you can cook pilaf without cooking zirvak. Fry all products, fill with water and cook on the program "Pilaf" for 40 minutes.
- If there is no ready mix for pilaf at hand, you can make it yourself. A classic set of spices: zira, barberry, a mixture of allspice. Fresh greens are not accepted to be added to pilaf, but if you want to give an additional flavor to the finished dish, add a little dried parsley.
- To improve the taste and color of the finished treat, you can use dried tomatoes or dried paprika.
Delicious pork pilaf in a slow cooker is as good as a real Asian treat. If you want to surprise your guests, put it on a wide flat dish and serve it with a salad of fresh vegetables and a cup of fragrant green tea. Your loved ones will be delighted.
Cooking delicious pilaf with pork in a slow cooker
According to this recipe, you can cook a delicious pilaf with an amazing aroma. His taste will be especially pronounced when dining in the fresh air with his family and guests.
- Pork meat - 400 g.
- Onions - 1 pc.
- Carrots - 1 pc.
- Long grain rice - 1 tbsp.
- Vegetable oil - ¼ Art.
- Seasonings for pilaf (basil, ginger, zira) - 1 tsp.
- Salt to taste.
- Turn on the slow cooker and set the program "frying". In many types of devices, the duration of this program is 25 minutes. This is enough to prepare the basics of pilaf.
- In the multicooker bowl, pour the amount of vegetable oil indicated in the recipe. It should be odorless. Peel and chop the onions in large pieces. Put it in the heated oil. This is necessary to saturate the oil with the aroma of onions. Fry the onion.
- My pork and shred in small cubes with a thickness of not more than 1 cm. Small cubes are more likely to cook.
- Take out the fried onions until dry with a slotted spoon. In our dish, it is no longer needed. It can then be used in other dishes, for example, cutlets.
- We put the chopped meat in a bowl and do not touch it for five minutes. This is necessary for the formation of a golden brown underneath.
- Then mix the meat and fry for 15 minutes until cooked. Stir the meat at this time.
- Prepare the carrots for the dish. We clean it, wash it and cut it into cubes 1 cm thick. You can chop carrots with large cubes.
- We do not salt the meat before frying and during cooking, otherwise it will be dry. It is possible to salt after the formation of golden brown on pieces of meat.
- Add the chopped carrots to the meat and fry for five minutes on both sides. After this time, the multicooker will turn off the frying program.
- Rice thoroughly with cold water until the water is clear. We put it to the meat and evenly distribute it on the surface without mixing the contents.
- Pour hot water into the bowl with a thin stream to a level one centimeter above the surface of the rice.
- We close the multicooker lid and set the “rice” program.
- After the signal about the end of the cooking process, open the lid. Your rice should turn out friable.
- Pilau gently mix.
- We spread pilaf on a large dish and serve.
Serve pickled or pickled cucumbers or fresh salad for pilaf.
Another awesome step-by-step photo recipe for pilaf with pork in a slow cooker
Want to try the incredibly delicious pilaf with pork, but don’t know how to cook it in a slow cooker? Follow the step-by-step instructions with the photo exactly and everything will work out.
- 500 g of pork
- 1 carrot
- 1 large onion,
- 2 multist.rice
- 4 multist. water,
- a mixture of spices and peppers,
- 60 ml of vegetable oil,
- 1 tbsp tomato
- 2-3 garlic cloves,
- To make pilaf in a slow cooker especially tasty, use steamed rice to cook it. Sort the cereals, wash, fill with warm water and leave for about 6-8 hours. If ordinary rice is chosen for cooking, then it is enough to thoroughly rinse it.
2. Peel the carrots and onions, cut into small cubes or straws. Wash the pork flesh with cool water, dry and cut into small pieces.
3. Pour some oil into the multicooker bowl (ghee is also suitable). Set the mode of "frying" or "baking". Load the meat and fry it to a beautiful crust with the lid open.
4. Put the chopped vegetables and, with occasional stirring, continue to fry all together. Add chopped garlic and tomato paste. Put out a few more minutes. (Instead of tomato, you can add a little saffron or turmeric, then pilaf will get the same beautiful color.)
5. Pour in hot water, add salt and a mixture of spicy spices (red and black pepper, dried cilantro, zira, barberry). Cook the base for pilaf, called zervak, for about 5 minutes. Then load the prepared rice in advance, mix all the ingredients, close the lid and cook in the “pilaf” mode the right time.
6. After the beep, gently mix again and leave for 10 minutes in the “heating” mode.
Pilaf with chicken in a slow cooker - photo recipe
Cooking pilaf on the stove is a real punishment. Usually it turns into porridge with pieces of meat. It is a completely different matter if a multicooker is taken for work. In addition, pilaf with chicken is cooked very quickly.
- 300 g chicken
- 1 onion,
- 1 carrot
- 1.5 multist. rice
- 4-5 tablespoons sunflower oil
- 2 tsp salt
- 3.5 multist. water,
- 1 tsp seasonings for pilaf,
- 1 bay leaf.
- Pour oil into the slow cooker and set the desired program (baking, frying, double boiler). Cut the chicken fillet into small slices and send to the warmed vegetable fat.
2. Grate the carrots coarsely, chop the onion into small cubes.
3. Add vegetables to chicken and fry all together for about 20 minutes. During this time, all the ingredients should be covered with a light fried crust.
4. Wash the rice until the water becomes clear. Put the grits on top of vegetables and meat in an even layer. Add spices, lavrushka and salt. You can throw a whole head of garlic or a handful of raisins.
5. Pour water carefully so that the ingredients do not mix, and simmer for about 25 minutes in “pilaf” or “stewing” mode.
6. In order for the pilaf to reach, after the sound signal, leave the dish in the “heating” mode for another 15–20 minutes.
General rules for cooking pilaf in a slow cooker
Before we begin to cook pilaf with a slow cooker according to the recipes below, we will highlight the main points that can in no way be ignored
- Rice for pilaf can be taken by anyone, the main thing is that it is not brittle. Pay attention to the pictures in the bag upon purchase: the bag should not contain a lot of dust and fragments of grains,
- Each variety of rice gives its taste and aroma to pilaf. For example, “Health” rice gives a distinct nutty flavor, and steamed, polished “Basmati”, which almost doubles during cooking, is almost neutral. Turkmens and Uzbeks generally do not accept long-grain varieties, being content with the most ordinary Krasnodar round rice, saying that only with it pilaf turns out to be as similar to real as possible,
- Some cooks are strongly against steamed rice, while others, on the contrary, strongly recommend it, since it does not stick together during cooking, and pilaf is crumbly. You decide,
A delicious recipe for pilaf in a slow cooker with raisins
Raisins are a secret ingredient that gives the ordinary pilaf a piquant originality. Dried grapes give the dish a subtle sweet taste.
- 400 g chicken
- 2 large carrots,
- 1 large onion head
- 2 multist. rice
- a big handful of raisins,
- 2 tsp salt
- 2 tsp seasonings for pilaf,
- some peppercorns
- 1 bay leaf
- 4 tbsp vegetable oil
- 4 multist. warm water.
- Pour the oil into the multicooker bowl, load the chicken meat (turkey or pork), cut into small pieces. Set the program with the highest cooking temperature, for example, a “double boiler”.
2. While the meat is being fried, chop the onions arbitrarily.
3. Remove the thin top layer from the carrot and rub it on a coarse grater.
4. Load the vegetables to the meat and fry, stirring occasionally until golden brown.
5. Sort raisins, rinse in warm water and add to the dish. Stir and simmer together for a while.
6. Rinse the rice very carefully (5-6 times).
7. After 20 minutes from the start of cooking (about as much as frying vegetables and meat) lay out the rice and evenly distribute it without stirring.
8. Pour warm water into a thin stream so that it covers the rice for about two fingers. Add the parsley, seasonings and salt.
9. Select the “pilaf” program from the menu and it will be ready in the next 20–25 minutes.
Vegetables and spices
- About cutting vegetables. Onions can be cut as you like, but carrots should be cut strictly with cubes or straws and preferably along, and not across (I know gourmets who generally throw the core of carrots, and you know, there is something in that! The taste of the dish changes quite noticeably) . In no case do you rub the carrots on a grater, even the largest one - when cooking, it very quickly gives its juice away, turns sour and turns the pilaf into that very porridge with meat,
- Spices for pilaf can be taken almost any, but there is a minimum that is simply required to be present in any pilaf. This is zira (cumin seeds, it is advisable to take black zira), dried barberry, saffron or its cheaper analogue of turmeric (with these spices, it’s easy to overdo it), a mixture of peppers (black, white, pink, green, fragrant), garlic (whole heads or cloves, do not clean). In addition to these spices, you can add ground paprika, dried or dried tomatoes, a whole pod of hot pepper (the pepper must be intact, otherwise you will get a fire-breathing dish!), Ground coriander seeds, ground nutmeg. Do not put greens in pilaf, it is served separately,
Pilaf with beef in a slow cooker - photo recipe
Beef is known for stewing for a long time so that it becomes soft and tender. However, cooking pilaf with beef in a slow cooker will not take so much time.
- 400 g of beef pulp,
- 2 medium carrots,
- 1 large onion,
- 2 multist. rice
- 1 garlic head
- 1 tsp salt
- to taste spices for pilaf,
- 30 ml of vegetable oil,
- 4.5 multist. water.
- Cut the beef into small slices across the fiber. Pour the oil into the multicooker bowl, set the mode to “double boiler” and load the meat.
2. Cut the carrots into thin strips, quarter onion rings. About 20 minutes after laying the meat, when the juice has evaporated, lay out the vegetables.
3. After another 20–30 minutes, load the rice cereal thoroughly washed in 2–3 waters and level it.
4. Pour in a thin stream of water, salt and add seasonings. Set the appropriate mode (pilaf, frying, baking, double boiler) for 25 minutes.
5. Later, cut the garlic head in half and put the halves on top, slightly pressing them into the rice. Leave the dish for another 10 minutes in the “languishing” or “heating” mode.
- Zirvak is boiled in boiling oil. Each cook has their own order of laying products, but one thing is unchanged: each product should be added to the bowl only after boiling the oil and clarifying it. That is, if you put the onion in the bowl first, wait for the oil to boil, put the onion and simmer it until the oil is transparent and boil, then lay the carrots, simmer again until the oil is transparent and boil, then carefully lay the meat on the wall so that it does not sharply reduce the boiling point of the oil. The meat is considered ready when it has turned grayish, and the butter has brightened and became transparent again. The reverse order of bookmarking products follows the same principle: meat, we wait for clarification and boiling of oil, onions, carrots. The main thing is not to throw everything at once, it will not be pilaf,
- When the meat and vegetables are ready, sprinkle spices, except for garlic and capsicum, warm them so that they more fully reveal their aroma and taste, and lay the rice,
- Rice should be spread over the meat in an even layer, in no case mixing with zirvak. Pour boiling water over the rice with a spatula so that the water does not mix the foods. And only after all the manipulations stick in the center a whole head of garlic, peeled from the upper scales, and a pepper pod (if you like sharper dishes). All! Close the lid and press the treasured “Pilaf” button.
Boneless pork - 600 g
Carrots - 1.5-2 pcs.
Garlic - 1 head
Long grain rice - 2 multi-glasses
Water - 5 multi-glasses
Spices "for pilaf" - 1 tsp.
Vegetable oil - for frying
- 75 kcal
- 5 hours 19 minutes
- 5 hours 19 minutes
How to choose pork for pilaf
Do not rush to get the best carcass cuts for a dish - tenderloin or loin. This meat will turn out dry in combination with rice. And only due to the presence of fat, rice is more silky and softer in taste. Stop your choice on the neck, shoulder blade, pork ribs. From the right meat, you can also cook aromatic pilaf at the stake.
You can buy pulp from the upper part of the back leg, or even better - take meat assortment from those parts of the carcass that we mentioned above. If you have pulp with a small amount of fat, cook in conjunction with slices of more fatty underscore. Meat of both a young and a mature animal is suitable. Pay attention that it is fresh, has a pleasant smell and a beautiful dark pink color. Read a detailed article on how to choose the right meat.
- Pork Ribs - 600
- Carrots - 3 pcs.
- Onions - 2 pcs.
- Steamed Rice - 300 g
- Barberry - 1 teaspoon
- Hot red pepper - to taste
- Salt to taste
- Vegetable oil - 40 g
- Garlic - 8-10 cloves
- Water - 500 ml
- Seasoning for pilaf - to taste
Wash and drain the meat, cut into small pieces. Peel the onion, wash and cut into half rings. Peel the carrots, wash and cut into thin strips.
Pour vegetable oil into the multicooker bowl. Turn on the “Frying” program. Fry the meat, stirring, until golden brown for 7-10 minutes. Put the prepared onions and carrots to the meat. Fry for 10 minutes. Add spices, unpeeled garlic cloves, barberry, salt. Mix. Turn off the program “Frying”.
Rinse the rice well. Put rice on the meat. Pour rice with water so that it is 1.5–2 cm higher than rice. Turn on the program “Milk cereals. Cereals ”and cook pilaf in a slow cooker for 60 minutes.
How to choose rice
It is fundamentally important to choose a variety of cereal that will not stick together after cooking and remain crumbly. Prefer long-grain varieties: Basmati, Spanish Sadri, Jasmine, Dev-zira.
In appearance, rice needed for pilaf is elongated, transparent or translucent, white or with a yellow tint. There should be no cracks or starch powder on the surface of the grains, due to which the boiled rice becomes sticky, like a paste. You can also purchase long steamed and polished rice, a mixture of wild and steamed rice.
Carrots for a good pilaf should be mature, not young. A mature vegetable has a richer color and taste, it will not decompose during heat treatment (during frying, followed by boiling with the rest of the ingredients).
Pilaf with pork and chicken
- One large capsicum
- Pork - 200 grams,
- Chicken - 200 grams,
- 0.5 teaspoon of zira,
- Two glasses of rice
- Barberry and salt to taste,
- 500 grams of carrots,
- Bulbs - 2 pieces,
- Two tablespoons of sunflower oil,
- Head of garlic,
- Pour sunflower oil into the multicooker bowl. Set the function (frying). While the oil is warming up, prepare the onions and rub the carrots on a coarse grater.
- First add the onion to the bowl and fry it until golden brown (about five minutes, no more, or it may burn), then put the carrots, stir and simmer all together for another ten minutes. There is time to wash the meat and cut it into medium pieces.
- It is even better to prepare rice for cooking in advance, about thirty minutes before cooking, pour it into cold water and leave to insist. And when the carrots and onions are ready, add pork and chicken to them, salt, put the barberry and spices and close the lid. Leave to stew for twenty minutes and periodically, do not forget, stir.
- While there is free time, take capsicum and peel the head of garlic. After frying juicy meat, add rice to our bowl, which is already hot and ready to cook, and pour water.
The main thing to remember is that when cooking, the ratio of pilaf and water should be 1: 1.
- We put pepper and garlic and set the function of pilaf for about an hour. Before serving, remove the garlic and pepper from the slow cooker.
- Mix everything carefully and put it on a beautiful plate. Decorate with greens.
Step by step recipe with photo
One of the most important points that distinguish pilaf from just rice with meat is spices. Although the "pilaf" spices are selected to taste, it is desirable that they include turmeric, coriander, savory, bay leaf, dried barberry, red pepper, zira, and aromatic herbs are sometimes added to the finished dish.
I propose the option of cooking pilaf with pork in a slow cooker.
First, in the "frying" mode, fry the chopped onions and carrots in vegetable oil for five minutes.
Then add the pieces of meat and fry all together for about 15 minutes more with stirring. Salt.
Rinse thoroughly in cold water and lay it on top of meat with vegetables.
Add spices, carefully pour in water so that rice and meat do not mix, stick a whole head of garlic in the center.
Set the "pilaf" mode (its time is automatic - 1 hour), also pilaf is cooked in the "stewing" and "baking" modes.
After the beep, leave the pilaf for another 15-20 minutes to reach the automatically activated "heating" mode.
What seasonings will be needed
In a classic pilaf, coriander, zira, ground black and red pepper (both hot and sweet), saffron, turmeric, barberry, and sometimes dried ground tomatoes and garlic are usually placed. To facilitate the task, you can purchase in the supermarket the ready-made mixture “For pilaf”, which combines all the necessary spices in the right proportions.
For lovers of greenery, we recommend putting it not during the cooking process, but already when serving. For example, you can decorate a serving by sprinkling with chopped parsley, or put on the side of the plate a few branches of dill (parsley).
- Cuisine: Asian Type of dish: main dish Method of preparation: in the Kambrook multicooker Servings: 10 1 h 25 min
Lentil pilaf with pork in a slow cooker
- two full multi-cups of green lentils,
- 500 grams of lean pork
- 250 grams of fresh champignons,
- one carrot
- large onion head
- 1 sweet pepper
- a tablespoon of tomato
- a small pinch of dry hot pepper,
- Lavrushka - 2 small leaves,
- three carnation umbrellas,
- black pepper crushed in a mortar.
- For pilaf, lentils need to be soaked in water. Therefore, for 3-4 hours before cooking, sort the grains and leave them to swell in cold water.
- Cut the onion into small slices and put in the oil preheated in the "Meat - Meat" mode, fry until saturated amber color.
- Add the meat cut into small thin slices to the onion and stir.
- After 15 minutes, put the mushrooms chopped into the meat and let them fry for about seven minutes. Mushrooms, sliced in plates along the mushroom, look very original in pilaf.
- Then put thin carrot slices with medium-sized strips of sweet pepper in the multicooker bowl.Add the sauce (can be replaced with pasta), bitter pepper, fine salt and spices. Stew without changing the regime for five minutes.
- Drain the water from the lentils, rinse well again and put it in the bowl with vegetables and pork. Add two multi-cups of warm boiled water.
- Change the cooking mode to “Rice, Spaghetti” and bring the lentil pilaf to readiness.
Pilaf with dried apricots
- a piece of pork neck - 400 grams,
- rice - 3 multi-cooker glasses,
- onion - 1 head,
- carrots - 3 small carrots,
- dried apricots - 200 grams,
- garlic - 5 cloves,
- cilantro-50 grams,
- salt, pepper, spices (turmeric, pilaf set) - to taste,
- vegetable oil - 1 tablespoon,
- water - 5 multi-cooker glasses,
- dill (for sprinkling a finished dish) - 30 grams
Rinse the meat, greens, vegetables, dried apricots well. Peel the carrots, onions, and garlic.
The meat can be pre-soaked in cold water for an hour so that it is subsequently softer and all harmful substances have left it. Since we cook pilaf in a slow cooker - rice can not be soaked. Cut the meat into small squares, onions into quarters of the ring, carrots into squares, garlic into quarters, cilantro not large, dried apricots into small squares. Cut the dill into a separate bowl medium-sized and refrigerate until the pilaf is cooked.
Pour the vegetable oil into the multicooker pan. In the "Frying" mode with the lid open, fry the onions and carrots, add meat to them and fry them for 7-10 minutes.
At the end, add half the garlic and sauté all together for 3 minutes. Turn off the mode and pour rice on top, in the middle put the remaining garlic, chopped dried apricots, pepper, salt, sprinkle with spices. Then mix well. Add water so that it only covers rice.
Instead of water, you can use meat or chicken broth.
Close the lid and set to “Rice” mode. After the sound signal, check the rice is ready (all varieties are very different), if it is ready, fill in the cilantro and hold the pilaf in the “Preheating” mode for 10-15 minutes so that excess moisture will finally leave the pilaf. After that, you can call for dinner.
Pour a quarter cup of refined vegetable oil (odorless) into the bowl. When the oil has warmed up well (after about 4 to 5 minutes), put coarsely chopped onions in it. This is necessary so that the oil is saturated with essential oils and stops foaming during frying.
While the onions are fried, cut the pork into cubes with a side of 1 cm. We need small enough pieces to make them cook faster. When the onion is fried almost to a dry state, take it out of the pan using a slotted spoon, it has already done its job and can be safely thrown away. Although, as an option, it can be passed through a meat grinder (or chopped to a puree state with a blender) and added to the minced meat for meat or fish cakes. Fried onion puree will give cutlets a pleasant aroma and taste.
Put the meat in the slow cooker and do not touch it for about 5 minutes, so that a crust forms on it from below.
Then mix and fry for another 15 minutes. Continue frying, stirring occasionally, until cooked.
While the meat is being fried, prepare the carrots. Peel it and cut into even cubes with a side of 1 cm. As an option, slicing in large strips is also suitable. Salt the finished meat, and add a mixture of spices to it. Keep in mind that rice absorbs salt well, so salt the meat pretty cool.
Put the carrots in the multicooker and fry it evenly on all sides for 5 minutes. until the multicooker automatically exits the Frying mode.
Rinse the rice (1 cup) and sprinkle it evenly over the surface of the meat without stirring.
Gently pour boiled water over the pan wall so that it completely covers the contents of the multicooker. The water level should be about 1 cm above the rice level.
Close and lock the multicooker lid, select the “Rice” mode. In this mode, the multicooker works only with the lid closed, because the process occurs under pressure.
After 35 minutes, when a beep sounds at the end of cooking, open the lid. All water will be absorbed, the rice will be crumbly.
It remains only to mix the finished treat.
Pilaf is served in a large dish, laying it with a slide. Lay out pilaf in portioned dishes already at the table.
Those who follow the harmony of the figure should take into account that pilaf is a very high-calorie dish. On average, its nutritional value is 360 kcal / 100 g. The calorie content of pilaf may fluctuate slightly, depending on the amount of fat (vegetable) oil used, as well as on the fat content of the meat. The leaner the meat, the less nutritious the dish.
Useful properties of pork
Pork is perfectly absorbed by the human body.
- Pig meat is rich in B vitamins (especially B12), zinc, iron, magnesium and potassium, and fat contains arachidonic acid, highly unsaturated fatty acids and selenium. The above properties of pork are indispensable in the fight against bad mood and cardiovascular diseases.
- By combining the first two points, we get a product that helps fight hunger, depression and bone and muscle diseases.
- Pork contains the amino acid lysine, which is necessary for the formation of bone tissue and for the production of antibodies, hormones and enzymes.
- In addition, eating pork, we enrich our body with essential amino acids, without which we simply can not survive.
How to store the finished dish
The finished dish can stand on the table at room temperature for no more than 3-4 hours. If you didn’t eat all the cooked volume in one sitting, put the pilaf in a plastic container, cover with a lid so that the rice surface does not dry out, and put it in the refrigerator. Pilaf is perfectly stored at a temperature of + 4-6 degrees for two days. To increase the shelf life, transfer the container with pilaf to the freezer.
It is noted that the more hot spices placed in the pilaf, the longer it is stored. A sufficiently spicy dish will not deteriorate in the refrigerator for 3 days. At all spoilage of pilaf is provoked by the presence of carrots, which over time begins to sour, as well as the aging of starch contained in rice.
We also offer to familiarize ourselves on our website with the recipe for cooking pilaf from lamb in a slow cooker.
Low-fat pork pilaf with dried fruits in the Redmond slow cooker
So, we need the following ingredients:
- 500 grams of lean pork,
- Carrots - 500 grams
- Bulbs - two pieces,
- Rice - two glasses,
- Oriental spices
- Sunflower oil - two tablespoons,
- One head of garlic
- Two glasses of water
- Dried fruits.
Cooking time will be 2 hours.
Calorie content per 100 grams - 200 kcal.
We prepare the Redmond crock-pot for work. First, prepare all the ingredients. Cut the meat into small pieces. We chop the carrots with medium straws, most importantly, not coarsely, and then cut the onions into circles.
And here we have prepared the most basic, we proceed to the cooking process. Pour oil into the bowl and turn on the frying function, put the pork and cover and simmer for 20 minutes.
Put unpeeled garlic and dried fruits on top. Close the lid and leave to cook for another hour. Before serving this wonderful dish you need to prepare in advance a large beautiful plate.
After the pilaf is cooked, just pour it out of the multicooker into a large container. Get a big slide of rice, decorated with meat.
On top of this hill you can put a head of garlic. Now you can try the perfect dish, enjoy yummy!
Comments and reviews
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Option 1: The classic recipe for pilaf in a slow cooker with pork
For an impeccable pilaf, only special seasonings should be added to the proposed list of products, namely cumin, also called zira, barberry and turmeric. All other components found in different recipes most often belong to specific variants of pilafs, and you should not interfere with them all together.
- rice, perfect - one and a half glasses,
- a little less than a kilogram of pork,
- a third of a glass of oil
- two large onion heads,
- big sweet carrot
- two large garlic heads,
- four glasses of water
- to taste - salt, herbs and red pepper.
Step-by-step recipe for pilaf in a slow cooker with pork
Rinse the pork flesh, pat it off with moisture and cut into small, portioned slices. The shape does not matter, but it is customary to make them slightly elongated, about half the size of a matchbox.
In the frying mode, warm the oil to a strong aroma, carefully lay out the meat and fry until crusted.
Cut the peel from carrots, peel the onion, cut into slices the vegetables and put in the meat. Stir, fry for up to ten minutes, no longer.
Sprinkle with salt and spices, put unpeeled, but peeled, garlic, pour in a glass of heated water. Lower the lid, put the appliance into the quenching mode for half an hour.
Put the rice in a colander and rinse, first lowering it into a bowl of water, then under the tap. When the water drains almost uncomplicated, lower the colander into a bowl and leave the cereal to be soaked until the zirvak is quenched.
We put the kettle on heating, and we ourselves express the water from the rice and lay it out according to the products in the bowl. Level the groats, substituting a spatula, pour water on it. The approximate amount is three glasses, but in reality you will have to monitor the liquid level above the rice surface and prevent it from rising by more than three centimeters.
Despite the presence of the pilaf cooking function in the devices, we switch to manual settings (“Multipovar” or an analogue) and set the maximum possible temperature. We are waiting for the moment when the water and rice are almost equal, and we press the stop button.
We reprogram the device for cooking pilaf, choosing the appropriate mode for your model. We lower the lid, despite the recommended duration, after half an hour we check the readiness of the rice. It should be almost ready, and if so, close the lid again, and repeat the test after another fifteen minutes. Pilaf can be brought to full maturity using the heating mode.
Option 2: Quick recipe for loose pilaf in a slow cooker with pork
Cooking in a slow cooker does not necessarily happen faster than on a stove. But noticeable savings are obtained primarily on the number of operations. Do not count the number of steps to compare, try and see for yourself that pilaf comes out tasty and without unnecessary trouble.
- a quarter cup of good rice
- half a kilo slice of pork tenderloin,
- medium-sized carrots - two things,
- three little onions,
- half garlic head,
- 0.7 liters of water
- 75 milliliters of oil,
- salt, juicy young herbs and spices in the form of a ready-made set.
How to quickly cook crumbly pilaf in a slow cooker with pork
We wash the rice and soak it for a short time, the recipe is quick and therefore we start with this, non-quick step.
Wash the tenderloin and cut into pieces of 4–5 pieces per serving. We start the frying mode and pour all the oil into a dry bowl. We let it warm up and lower all the meat into it, carefully so as not to get burnt by the spray.
Until a brown crust forms on the pork, it needs to be occasionally stirred with a spatula. Do not forget about it, but meanwhile peel the vegetables themselves.
First chop the onion. First, dissolve the bulbs lengthwise into four parts, and then crush them into quarters of the ringlets with cross-sections. From the cutting board, spread the slices directly into the slow cooker and stir.
In order to save time, grate the carrots with a sharp grater in a thick but short chip. Put in a slow cooker and stop stirring the contents of the bowl.
Warming the zirvak for about eight minutes, dip the garlic cloves peeled from the husk in it, sprinkle with spices and salt with a small margin. Pour in an incomplete glass of boiling water and lower the lid. The most suitable mode is “Extinguishing”, program the timer to stop after twenty minutes.
Drain the water from the rice cereal, spread it evenly over the products in the bowl. Pour the rest of the hot water over the wall, but do not exceed two centimeters above the rice. Start the pilaf cooking program and, after five minutes, close the lid.
To ensure that you are protected from error and prevent pilaf from becoming less appetizing rice porridge, check the condition of the products after half the time indicated on the board. If the rice under the top layer is already steamed, but still damp inside, continue cooking in the same mode. Almost finished rice suggests that you need to intervene in the process. Check by spreading the pilaf with the knife to the bottom, whether there is a lot of water in its thickness. If so, leave the lid open, and with a knife, make a few more deep openings for steam to escape. If the rice is not ready yet, and there is almost no water, pour a little boiling water into the "wells" and cover them with rice. Bring the program to completion and try pilaf again, you may need to extend the time manually.
Option 3: Pilaf in a multicooker Polaris with pork, raisins and dried apricots
If you have ever tasted a real pilaf with dried fruits, you will hardly be able to forget its taste. And no need! We will cook this dish, adapted for modern kitchen appliances.
- four hundred grams of pork trimmings,
- two glasses of large, sorted rice,
- one big carrot
- large white onion,
- a spoonful of spices from the Classic Pilaf set,
- fifty grams of bright juicy dried apricots and a little less - light raisins,
- half a glass of oil, use as needed.
How to cook
As stated above, rice does not have to be sorted. Rinse it immediately and fill it with water, let it swell as far as it can. Peel the peel from the onion, cut off the peel from the carrot or peel it off if it is tender.
Dissolve the onion in the form of short slices or generally in small squares, turn on the “Fry” mode and pour a quarter glass of oil into a dry bowl. While it has time to warm up, rub the carrot into a bowl with large chips.
In the preheated oil we send the onions and stir, not allowing it to excessively redden. Five minutes later, pour the rest of the oil and fall asleep carrots. To make the vegetables more actively secrete juice, slightly add them.
Carrots are stewed with onions for the same time, then lay out washed and chopped dried fruits. Raisins, of course, should not be cut, but pieces of dried apricots should be slightly larger than dried grapes.
We wash the meat, chop finely. If there is little fat, there is no need to remove it. When vegetables with dried fruits warm up for about seven minutes, put pork to them and sprinkle with spices.
The meat needs to be stewed for ten minutes. At their end, we put rice, from which it is necessary to express moisture. We notice the last five minutes, and set the kettle to boil for this time.
Pour in water, three centimeters above the products. We switch the mode to cooking pilaf, after boiling water we lower the lid. Cook for twenty minutes, and check the rice for softness. We add or release surplus steam, as described in previous recipes.
Option 4: Pilaf in a slow cooker Redmond with pork from bulgur
Bulgur is a specially cooked and dried grain of ordinary wheat. They are quite common, in any case, you can search them in large chain stores. If you meet them by chance, remember this recipe. Pilaf from bulgur is not only tasty, it also contains several times more nutrients.
- bulgur, large or whole - 200 grams,
- 350 grams of lean pork,
- exactly 400 milliliters of water,
- a small head of garlic with small slices,
- salt, table, coarse grinding,
- a third of a glass of oil
- a pinch of zira and curry, a teaspoon of barberry.
Step by step recipe
Bulgur, unlike rice, does not require soaking, usually it is not sorted out. Rinse and leave the seeds or chopped in a colander to completely drain the water.
We include any program on the list on which it is convenient to fry products. Pour into the bowl and leave the oil to warm up. We cut the meat and clean the vegetables, cut the carrots in the form of a thin straw, and dissolve the onion into narrow slices.
First, fry the salted meat. Then, after it is sufficiently browned, we spread and stew vegetables with it. When they become soft enough, add zirvak and spread the groats.
In the very middle of the bulgur layer, we press the garlic, from which only the upper, thin husk is removed. We will not clean and disassemble the head.
Pour water and select the program "Pilaf", start the execution and check the duration of the cycle. A bulgur dish in this mode requires no more than fifty minutes, so adjust the time manually or after three quarters of an hour check the dish for readiness.
Option 5: A simple recipe for classic pilaf in the Redmond slow cooker
The number of products is specially calculated for the preparation of friable pilaf in the device of the above-mentioned manufacturer. There are almost no special differences between different multicookers, just make sure that you have the right program or select its analogue according to the instructions for the device.
- medium fat pork tenderloin - 400 grams,
- two multi-cups of long-grain rice,
- large onion and large sweet carrot,
- a small head of garlic
- one hundred milliliters of oil
- water - four multi-glasses,
- salt and seasoning for pilaf.
How to cook
From the vegetables we remove the peel and husk, rub the carrots, and cut the onion with a sharp knife into small strips, about a quarter of a ringlet.
From the program menu, select "Fry", put the vegetables in a bowl and pour oil. After warming, detect five minutes and brown the vegetables well.
Wash the pork and cut into small, non-thick slices. We put the meat for sautéed vegetables, mix, pinpoint another quarter of an hour in the same mode.
We rinse the rice with plenty of water, put it in the bowl and switch to one of the proprietary modes - Express Cooking or Pilaf. The first is a little faster, but also riskier. Stick in unpeeled and unpeeled garlic in rice, pour in water and add spices. Salt and immediately, after boiling water, lower the lid. Cook 40 minutes for express mode, an hour - on the standard program for cooking pilaf.
Option 6: Pilaf in a slow cooker Polaris pearl barley with pork
Dishes from this, undeservedly considered almost waste, cereal, in skillful hands come out just wonderful. And if you call for help to progress and entrust part of the hassle of the slow cooker, then you can get a delicious treat.
- a full multi-glass of quality barley,
- a pound of pork
- a quarter cup of refined oil,
- a large, bright carrot and a large, salad onion,
- special, coarse salt and mild, spicy spices.
Step by step recipe
We rinse the meat, cut into small cubes of such a size so that five to seven pieces come out per serving. Rub the cleaned carrots into medium shavings, remove the husk from the onion and chop with small, square "checkers".
The onion is the first to go into the bowl with the heated oil. In exactly one minute, add and mix the carrots and immediately, without delay, put the pork. We select the mode between “frying” and “baking”, according to the availability in a particular appliance.
We simmer the zirvak for fifteen minutes, and pour the pearl barley into the bowl, salt and season with spices. If there is no special mixture, just pepper the pilaf. Pour water, usually two fingers above the cereal, but, unlike rice pilaf, now we will mix all the products.
We turn on the pilaf cooking mode corresponding to the dish, waiting for boiling, close the lid. The temperature regime and cycle time for the rice dishes are chosen correctly. But we have barley, and therefore be sure to check the condition of the cereal after forty minutes. Depending on its softness, add or, conversely, evaporate water. Lower or leave the lid open.
Option 7: Pilaf in a slow cooker Redmond from buckwheat
If someone begins to claim that this is not pilaf ... well, let it remain in the dark! And you and I will prepare this hearty treat so that no one would ever think of treating it down.
- pork trimmings or flesh, nonfat - 350 grams,
- two multi-glasses of buckwheat and twice as much clean water,
- two medium carrots and one small lettuce onion,
- sunflower oil,
- salt, curry seasoning and freshly ground pepper.
How to cook
Pork in buckwheat pilaf can be used from lean to greasy, changing the amount of oil accordingly. Therefore, we will not cut fat, of course, within reasonable limits. Wash the meat and cut into slices. We clean the vegetables, spread them standardly, with straws, and you can even grate the carrots.
We start the stewing process by selecting the appropriate program, pour oil into the bowl, put vegetables and meat. Close the lid tightly, set the timer for forty minutes.
Unloading buckwheat, unlike almost all other cereals, with which only pilaf is cooked, is not necessary. Just rinse and leave in a colander to let the glass water. We put the groats in the bowl after the timer has worked, pour in the water and program for 45 minutes in the pilaf cooking mode. We fall asleep seasonings, lower the lid, cook, without opening, until the signal.
For buckwheat pilaf, salads from tomatoes and cucumbers with onions and garlic are very good. Cut the vegetables medium-sized, immediately add salt so that there is more juice, and be sure to season with fragrant sunflower oil.