Pilaf in a multicooker element. Pilaf in a slow cooker – Uzbek cuisine with a modern twist

Pilaf in a slow cooker

Find out how to cook pilaf in a slow cooker: with meat, mushrooms, vegetables or bulgur - choose any step-by-step recipe with photos and detailed video description

1 hour

137.2 kcal

5/5 (2)

Recently, a friend told me how to make pilaf in a slow cooker. The result was fluffy rice with a rich taste. And the main thing is that the dish is prepared quickly and simply. You can make this pilaf with or without meat - whichever you prefer. We will consider both options below. Rice loves to drink water, so for pilaf in a slow cooker the ratio of rice to water is usually 1:2. Well, how long we will cook it is directly provided by the “pilaf” function.

Pilaf with meat in a slow cooker

We will need multicooker.

For 8 servings:

How to choose ingredients

It is best to take the varieties of rice "Jasmine" or "Basmati".
Seasonings can be replaced with whatever you like.
Any meat will do. It is important that you should not use chicken fillet or breast for pilaf.

How to cook pilaf in a slow cooker

Wash the rice, add water and leave for 60 minutes.
We cut the carrots into strips.
Finely chop the onion.
Cut the meat into 3-4 cm pieces.
Pour sunflower oil into the multicooker. Turn on the “Frying” option.
Add the onion and cook until golden brown.
Add the meat to the onion and cook for 10-12 minutes.
Add carrots and cook for 15 minutes at 140 degrees.
Add boiling water to cover the meat.
Add spices and salt.
Place the peeled head of garlic on top.
Close the lid and cook at 120 degrees for 20 minutes.
Add rice and pour boiling water. Water should cover the dish by 6-7 mm.
Turn on the “Pilaf” option (20 minutes). Let it sit for 25 minutes.

You can serve pilaf with various vegetable salads.

Vegetable pilaf in a slow cooker

Cooking time: 60 minutes.
We will need multicooker.

Ingredients:

rice – 500 grams;
onions – 2 pieces;
carrots – 2 pieces;
bell pepper – 2 pieces;
zucchini – 2 pieces;
garlic – 3 cloves;
eggplant – 1 piece;

celery – 200 grams;
water – 600 ml;
salt;
coriander – ½ teaspoon;
paprika – ½ teaspoon;
turmeric – 4 grams.

Cooking process:

Peel the eggplant, garlic, carrots and onions.
Cut the zucchini, onion and eggplant into cubes.
Three carrots on a grater.
Chop celery and garlic finely.
We wash the rice in several waters.
Pour sunflower oil into the multicooker.
Turn on the “Fry” option and add garlic and onions. Fry for 3-5 minutes.
Add pepper and carrots. Cook for 7-8 minutes.
Add eggplant and zucchini. Fry for 6 minutes.
Add rice and fry until translucent.
Add water so that it covers the rice by 4-5 mm.
Add salt, turmeric and other spices. Mix.
Select the “Pilaf” option and cook covered for 35 minutes.
Let the pilaf brew for 15 minutes.

Mushroom pilaf in a slow cooker

Cooking time: 60 minutes.
We will need multicooker.

For 5 servings:

rice – 400 grams;
water – 800 ml;
carrots – 4 pieces;
garlic – 6 cloves;
onions – 3 pieces;

mushrooms – 700 grams;
salt;
ground nutmeg – ½ teaspoon;
Provençal herbs – 1 teaspoon.

Cooking process:

Wash vegetables and mushrooms.
We cut the carrots into strips and the onions into half rings.
Turn on the “Baking” option on the multicooker.
Pour sunflower oil into the multicooker and add vegetables.
Cook for 40 minutes with the lid open.
We cut the mushrooms.
Turn on the “Baking” mode again (30 minutes).
Wash the rice in several waters.
Place the rice in the slow cooker.
Add salt, turmeric and other spices.
Peel the garlic cloves and stick them into the rice.
Fill with water so that it covers the rice by 4-5 mm.
Turn on the “Pilaf” option.
Let the dish brew for 20 minutes.

Pilaf belongs to the dishes of oriental cuisine. The word itself came to us from the Turkic-Tatar languages, where it is pronounced “pilav”. Historians associate the origin of pilaf with Persia and India, from where it spread throughout Asia.

In oriental cuisine this dish takes pride of place. This is a traditional treat that can be on the table both on weekdays and on holidays. Its main ingredient is rice, to which pieces of fruit or meat are added.

Each country has its own recipes for pilaf, but all versions are very tasty and attract with a spicy aroma. Pilaf is usually served in a large dish, which occupies a place in the center of the table. The dish is laid out in a heap and decorated with a large head of garlic. The dish is usually eaten with a Lenten flatbread or with your hands. By excluding meat products and adding vegetables to rice, you can try a vegetarian version of this oriental dish. Rice goes well with chanterelles, champignons, tomatoes, aromatic porcini mushrooms, carrots and onions. A little saffron will give the rice a delicious yellow color.

In Eastern countries, pilaf is prepared in a large cauldron with thick walls and a bottom over an open fire. Traditionally, it is prepared in several stages: first of all, meat and vegetables are fried (this process is usually called “zirvak”), then the process of adding rice goes through. And in order for the dish to turn out delicious, you need not only to know about the methods of preparing it, but also to carefully approach this process and choose the right ingredients for its preparation.

Of course, an open fire and a large cauldron are unlikely to be found in an ordinary apartment or house. But a multicooker would be an excellent alternative.

Many housewives are trying to unravel the secrets of cooking pilaf. They try different recipes, but not everyone manages to create a true culinary masterpiece. And below you will learn about some secrets that will help you make perfect pilaf in a slow cooker.

It’s worth saying right away that preparing and cooking pilaf is a special ritual for many. The main thing is to have a positive attitude in this matter, and the multicooker will come to your aid. Despite the fact that it was invented relatively recently, it almost immediately managed to gain a worthy place among kitchen appliances. All this thanks to the savings in effort and time for cooking and the ease of use.

Attention! If you would like to know more recipes for a multicooker, they are all presented on the main page:. Also note that all our recipes are structured according to the appropriate thematic headings. This will make your search much easier.

Cooking pilaf in a slow cooker: recipes with photos from the site

The most traditional recipe is lamb pilaf. But this does not mean that you cannot experiment with ingredients. You can prepare a variety of options: pilaf with pork, chicken, beef, mushrooms, turkey, duck, seafood, etc. In addition, you can avoid focusing on meat at all, making it exotic: pilaf with vegetables, raisins, fruit pilaf, sweet pilaf. But the classic, or as it is also called, correct pilaf, is Uzbek pilaf cooked in a slow cooker.

Please note that recipes for pilaf in a slow cooker with chicken are somewhat different from the recipe for pork pilaf. Beef and lamb pilaf also has its own cooking nuances. Basically, all the differences are directly related to the cooking time, the composition of spices and the method of cutting the meat.

The process of preparing this dish requires a careful approach to the choice of rice. To do this, you can not use all rice, but give preference to long-grain varieties that have a grain size of 6 mm: steamed, basmati, devzira, lazar, chungara. Some cooks can do without rice altogether.

It should also be noted that pilaf is an interesting dish that can be prepared in a dietary version - without meat and with a minimum of fat. Dietary pilaf has its own recipe and is prepared using a unique technology, but its taste still remains just as appetizing and aromatic.

How to cook pilaf in a slow cooker? Recipes with photos and step-by-step descriptions

After studying the recipes given above, you will know how to prepare delicious pilaf in this wonderful saucepan. You can adjust our recipes based on your tastes and share what you came up with in the comments. Don't be afraid to improvise, it's so easy to create your own recipes!

We will tell you how to cook pilaf in a slow cooker, and it will become your signature dish and will conquer your family and friends with its taste and aroma. A family dinner with this wonderful dish will become a real holiday, bringing a lot of positive emotions.

Regardless of whether your multicooker has a “Pilaf” mode, cooking will be successful. The special mode can be successfully replaced with a suitable program, and the dish will not suffer at all.

Proper pilaf is crumbly rice, delicious golden brown meat, fried vegetables that have not lost their shape and aromatic spices.

The main secret of delicious pilaf lies not in the composition of the products, but in the technology of its preparation and strict adherence to step-by-step operations.
The ratio of rice, meat, carrots, onions should be 1:1.
Carrots cannot be grated; they must be cut into strips or large cubes.
Do not open the multicooker lid prematurely and do not stir the rice while cooking.
If you let the rice sit for about 30 minutes, it will taste even better.

Carefully read our recipes for pilaf in a slow cooker and surprise your family and friends with your culinary skills.

Pilaf has long been transformed from a traditionally oriental dish into our Russian dish, beloved by everyone, but unfortunately not prepared correctly by everyone. Even in the era of ordinary pots and pans, some cooks managed to turn crumbly, aromatic pilaf into ordinary rice porridge with meat. With the advent of multicookers in our kitchens, cooking pilaf has become easier, but ignorance of the most important rules for preparing pilaf still allows you to end up with the same rice porridge with meat...

Pilaf in a slow cooker is cooked according to the same rules as in a cauldron. The “Pilaf” mode in a multicooker only means additional frying of food after cooking, and that’s all. You still have to cut the carrots correctly, cook the zirvak correctly and add the rice correctly. Therefore, before we start preparing pilaf with you in a slow cooker according to the recipes below, we will highlight the main points that in no case should be ignored.

You can use any rice for pilaf, as long as it is not brittle. Pay attention to the grains of rice in the bag when purchasing: there should not be a lot of dust and fragments of grains in the bag;
Each variety of rice adds its own taste and aroma to pilaf. For example, “Health” rice gives a distinct nutty flavor, and steamed polished “Basmati”, which almost doubles in size when cooked, 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 the pilaf turns out to be as similar as possible to the real thing;
Some chefs are strongly against steamed rice, while others, on the contrary, strongly recommend it, since it does not stick together when cooked, and the pilaf turns out crumbly. You decide;
About cutting vegetables. You can cut the onion as you please, but the carrots should be cut strictly into cubes or strips and preferably lengthwise and not across (I know gourmets who generally throw away the core of the carrot, and you know, there’s something in that! The taste of the dish changes quite noticeably) . Under no circumstances grate carrots, even the largest ones - when cooked, they very quickly release their juice, become limp and turn the pilaf into that same porridge with meat;
You can use almost any spices for pilaf, but there is a minimum that simply must be present in any pilaf. This is cumin (cumin seeds, it is advisable to take black cumin), dried barberry, saffron or its cheaper analogue turmeric (be careful with these spices, it’s easy to overdo it), a mixture of peppers (black, white, pink, green, allspice), garlic (whole heads or cloves, do not peel). In addition to these spices, you can add ground paprika, sun-dried or dried tomatoes, a whole pod of hot pepper to the pilaf (the pepper must be intact, otherwise you will get a fire-breathing dish!), ground coriander seeds, and ground nutmeg. Greens are not put into pilaf; they are served separately;

Zirvak is cooked in boiling oil. Each cook has his own order of adding products, but one thing is unchanged: each product should be added to the bowl only after the oil has boiled and clarified. That is, if you first put the onion in the bowl, wait until the oil boils, put the onion in and simmer it until the oil is transparent and boils, then lay out the carrots, simmer again until the oil is transparent and boils, then carefully, along the side, lay out the meat so as not to sharply reduce the boiling point of the oil. The meat is considered ready when it has acquired a grayish color and the oil has lightened and become transparent again. The reverse order of adding food follows the same principle: meat, wait for the oil to lighten and boil, onions, carrots. The main thing is not to throw everything in at once, it won’t be pilaf;
When the meat and vegetables are ready, add spices, except garlic and capsicum, heat them so that they reveal their aroma and taste more fully, and add rice;
Rice should be spread over the meat in an even layer, never mixing with zirvak. Pour boiling water over the rice, spoonful at a time, so that the water does not mix the food. And only after all the manipulations, stick a whole head of garlic, peeled from the top scales, and a pepper pod (if you like spicier dishes) into the center. All! Close the lid and press the treasured “Pilaf” button.

Our site offers you several recipes according to which you can cook pilaf in a slow cooker, however, you have the power to make your own changes to each recipe. Change the quantity of products, add your favorite spices - cook your own, the best pilaf!

Pilaf in a slow cooker with chicken fillet

Ingredients:
1 chicken fillet without skin and bones,
2 multi-cups long grain rice (or any you like)
1-2 onions,
2-3 carrots,
1 small head of garlic,
½ multi-cup vegetable oil,
4 multi-cups of hot water,
salt, spices - to taste.

Preparation:
Set the “Baking” mode and pour vegetable oil into the bowl. When it is well heated, pour the chopped onion into the bowl, then, after the oil boils, add the carrots cut into cubes or strips, and then, when the oil lightens and boils vigorously, add the diced fillet. You can add half a peeled tomato, cut into pieces, to the zirvak. Stir and fry for 5-7 minutes. Add spices to taste. Level the vegetables and meat in the bowl, pour in the rice, washed in several waters, pour in hot water, pouring the water over a spoon or spatula so that the food in the bowl does not mix, and stick a head of garlic, peeled from the top scales, into the middle. Close the lid and set the mode to “Pilaf”, “Grains” or “Buckwheat”. After the signal about the end of the mode, do not open the lid, but let it stand for 15-20 minutes in the heating mode.

Pilaf with chicken hearts

Ingredients:
1 kg of chicken hearts (you can take duck, turkey),
2-3 onions,
2-3 carrots,
2 multi cups rice,
4 multi glasses of water,
100 g butter,
1 head of garlic,
salt, spices.

Preparation:
First, prepare the hearts. Clean them of any excess and cut them in half. In a multicooker bowl, melt and heat the butter in the “Baking”, “Frying” or “Cake” mode and prepare the zirvak, alternately frying the onions, carrots and hearts, each time waiting until the oil becomes transparent and begins to boil. Add spices to taste and salt. Rinse the rice in several waters, drain the water and place the rice on top of the zirvak and smooth it out. Insert a head of garlic into the center or, if the head seems too much, divide it into cloves and insert them into the rice in a circle. Pour in hot water, close the lid and set the mode to “Pilaf”, “Porridge”, “Buckwheat” or “Stew” (in this case, add a little less water so that the rice does not boil into porridge, but remains crumbly). After the end of the mode, you can stir the pilaf and let it stand in the “Warming” mode for 20 minutes to an hour.

Pilaf in a slow cooker with beef

Ingredients:
500 g beef or veal,
500 g rice,
500 g onions,
500 g carrots,
100 ml vegetable oil,
1 head of garlic,
1 pod hot pepper (optional)

Preparation:
Prepare the products: cut the meat into 2×2 cm cubes, chop the onion into large cubes, cut the carrots lengthwise into strips or cubes 4-5 cm long. Set the “Baking” or “Frying” mode, heat the oil in the multicooker bowl, fry the pieces of meat in it first until the oil becomes transparent, then the onions and lastly the carrots (at this point you can add a teaspoon of sugar to the bowl, it will give the carrots a golden color). Salt, add all the seasonings (cumin, barberry, turmeric, a mixture of peppers, ground tomatoes and paprika - to taste and desire), mix again and smooth out. Carefully place the rice, washed in several waters, into the bowl, level it without mixing with the zirvak, insert a head of garlic and a pepper pod deep into the center, pour boiling water so that it covers the layer of rice by no more than a centimeter, and close the lid. Set the “Pilaf” mode (“Porridge”, “Grains”, “Buckwheat”). After the mode ends, let the finished dish stand in the heating mode for 20 minutes or more. Then remove the garlic and pepper, peel the garlic cloves. Place a heap of rice on a wide dish, and fried meat and vegetables around it. Decorate with greens.

Pilaf with pork and prunes

Ingredients:
400 g rice,
400-500 g pork (ribs can be used),
75-100 ml vegetable oil,
2-3 carrots,
1-2 onions,
1 head of garlic,
1 pod of hot pepper,
a handful of prunes,
spices for pilaf (cumin, barberry are a must!), salt to taste.

Preparation:
Rinse the rice in several waters until completely transparent and soak in boiled cold water for a couple of hours. Cut the pork into pieces (chop the ribs). Cut the onion into cubes, carrots into cubes. In a multicooker bowl, heat the vegetable oil in the “Baking” or “Frying” mode, add the meat or ribs, add a teaspoon of sugar and fry, stirring constantly, until the oil is transparent and the meat has a light golden crust. Add onion to the meat and fry it until golden brown. Add carrots to the meat and onions, fry until the oil is transparent and add spices and salt. Level the finished zirvak with a spoon, place the washed prunes, pour rice on top in an even layer (drain off the water), insert garlic cloves in the husk into the rice, place the pepper on top and pour boiling water to a height of 1-1.5 cm, pouring it over the spoon so that the rice was not mixed with the vegetables. Close the lid, set the “Pilaf” mode (or another suitable time and temperature). After the mode ends, remove the pepper, peel the garlic cloves, stir the pilaf in a bowl and let it stand in the “Warming” mode longer, if possible, up to two hours.

When choosing lamb, pay attention to its color: the meat should be rich red and the fat white. If the fat is yellowish, the meat is old.

Ingredients:
500 g lamb,
2 multi-cups long grain rice,
4 onions,
3-4 carrots,
50 ml vegetable oil,
a piece of tail fat (preferably, but not required),
1 head of garlic,
1 tomato (optional)
2-3 tbsp. dark raisins,
1 tsp barberry,
1 tsp cumin,
salt, spices for pilaf - to taste.

Preparation:
Prepare the products: fat tail fat, if you decide to use it, cut into small cubes, meat into cubes, onion into rings or half rings, carrots into cubes or large strips along the root vegetable (straw length 3-5 cm). Set the multicooker to “Frying” mode (or similar), heat vegetable oil in a bowl and add pieces of tail fat. Fry them until light brown and remove with a slotted spoon. Place the onion in the bowl, fry until golden brown, then add the meat, stir and cook until the pieces turn white. Pour all the spices into the bowl, stir and fry everything for 10-15 minutes. Add carrots and peeled tomato, cut into pieces, simmer for another 5-7 minutes until the oil is transparent. Add raisins to the meat and vegetables, stir, add well-washed rice, insert a head of garlic into the center and carefully pour in boiling water so that it covers the food in the bowl to a height of 1 cm. Close the lid, set the “Pilaf”, “Buckwheat” mode. “Grains”, “Porridge on water”, etc. After the signal about the end of the mode, do not open the lid, let it stand in the heating mode for 20-30 minutes. Before serving, remove the garlic, peel the cloves, tip the pilaf onto a wide dish and serve immediately. Lamb fat hardens quickly, so wash down your lamb pilaf with hot unsweetened green tea or black tea with lemon (also without sugar, of course).

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Pilaf is a dish of Oriental, Caucasian, and Asian cuisine that has spread throughout the world.

It has taken root remarkably well in Russia and the countries of the post-Soviet space. Here the dish, of course, was transformed and was adapted to the tastes of residents of different territories.

In addition, initially there were many options for pilaf, and over time there were even more of them.

With the advent of multicookers, cooking pilaf has become even faster and easier - magical technology helps housewives with this.

Basic principles of preparing delicious pilaf in a slow cooker

Products for pilaf in a multicooker are prepared in the same way as for regular pilaf.

This is rice that needs to be washed in several waters. Onion - chop. Cut the carrots into strips or grate them.

Various meats can be used as a base for pilaf in a slow cooker: lamb, pork, beef, chicken, rabbit. There is a recipe for fish pilaf. They also prepare pilaf without meat, with various vegetables and even fruits.

In ordinary pilaf, meat, onions, and carrots are most often fried first. In a multicooker, you can use the Frying function for this. Or you can do all this in a frying pan or cauldron, then send it to the slow cooker. For the final preparation of pilaf, the Rice, Pilaf function is usually used, and in the absence of them, Stew. Time - about an hour.

Various seasonings are used for pilaf - black, red, allspice, hot pepper, cumin, coriander, curry, barberry and many others.

Simple and very tasty lamb pilaf in a slow cooker

Traditional meat for pilaf is lamb. In this recipe, it is accompanied by the usual spices and cooking method for pilaf. If desired, you can change the composition of spices, and also choose meat that is more suitable to your taste.

Ingredients

Half a kilogram of lamb - brisket, ribs, another part with soft meat and a small amount of fat

Three tablespoons of vegetable oil

Two glasses of rice

Two large carrots

Two large onions

Set Seasoning for pilaf with red and black pepper, barberry, cumin

A few cloves of garlic

Water - about a liter

Half a tablespoon of salt.

Cooking method

Cut/chop the meat into medium-sized pieces.

Cut the onion into half rings.

Chop the carrots into strips.

Fry in oil until golden brown.

Add onion, fry as well, add carrots, stir, fry for a few more minutes.

All this can be done in a frying pan or in a slow cooker in the Fry mode.

When the meat and vegetables are fried, further cooking should be continued in the multicooker bowl.

Sprinkle rice on top, add salt and spices.

The water should be hot by this time - pour it in carefully, in the end the level should be 2-3 fingers higher than the rice.

Stick garlic cloves into rice without peeling

Close the multicooker, set the mode to Rice, Pilaf or just Stew for an hour.

After the multicooker signal, let it sit for ten minutes, then serve.

Chicken pilaf in a slow cooker: not a classic, but tasty and easy

Chicken is a favorite meat for many. It is inexpensive, easy to prepare and also dietary. Chicken meat is used as a basis for pilaf, ultimately giving an excellent result. In this recipe, meat and vegetables are not fried separately, which makes the dish even lighter, suitable for children's menus, elderly people or those on a diet.

Ingredients

Chicken – half breast or other parts of your choice

Carrot

Bulb

Glass of rice

Spices to taste

spoon of butter

Two glasses of water

A handful of greens - dill, parsley, cilantro.

Cooking method

Cut the chicken into pieces

Chop onions and carrots as desired

Rinse the rice thoroughly

Pour oil into the multicooker bowl

Place the meat, pepper and salt.

Place onions and carrots on top.

Fill with rice and carefully pour in water.

Let it cook for an hour.

Open the multicooker, add the herbs, and let sit for a few more minutes.

Stir and serve.

Delicious lean pilaf in a slow cooker with vegetables

You can cook delicious pilaf in a slow cooker and without meat at all - lots of vegetables and spices, it will be just wonderful. It is better to fry the vegetables a little in vegetable oil. However, you can do without this if the dishes are prepared on days of strict fasting. Products here are measured using multicooker glasses.

Ingredients

Two multi-cups round rice

Two bulbs

Two or three carrots

head of garlic

One hundred grams of zucchini

Bell pepper - one piece

Ripe tomato

A handful of green beans, fresh or frozen, or half a cup of garbanzo beans

A couple of spoons of oil

Ground black pepper, paprika, red hot chili pepper, cumin, turmeric, barberry

Parsley and dill

Salt, water.

Cooking method

If chickpeas are used, they need to be soaked for at least five hours

Peel and chop the onion into cubes

Also cut the tomato into cubes

Chop carrots, bell peppers and zucchini into strips

Thinly slice the garlic.

Rinse the rice.

Fry onion and garlic in oil, then add carrots, zucchini, bell pepper, after a while - green beans or chickpeas, then tomato.

When everything has simmered for a few minutes, add rice, salt, and dry spices.

Fill with water and set for an hour on the Rice / Pilaf mode.

When serving, sprinkle with chopped herbs.

Delicious pilaf in a slow cooker – “Fragrant with pork”

Not everyone likes the traditional lamb for pilaf, and it is often replaced with pork.

This meat is also juicy, with fat - what you need for pilaf. This recipe uses not only meat, but also the peritoneum, or underbelly - this is the name given to the layer of lard with layers of meat from the belly of a pig. There are various ways of salting and baking this offal, and here it is used for pilaf. This is not at all dietary, but very tasty food.

Ingredients

Lean pork – 300 grams

Lard with layers – 200 grams

Large carrot

1-2 onions

A few black peppercorns

Spoon of adjika or tomato sauce

Bay leaf – one or two

Provençal or other aromatic herbs

Two glasses of rice

Four glasses of water

Cooking method

Cut the meat and lard into cubes.

Chop the onion into large half rings.

Grate the carrots.

Put lard in a frying pan, cover with a lid for five minutes to render the lard. If there is little fat, add vegetable oil.

When the underbelly is fried until golden brown, add the meat and fry some more.

When everything is fried, add spices and seasonings, tomato sauce. Salt and mix.

After a couple of minutes, put it in the multicooker bowl - however, all this could be cooked in it in the Fry mode.

Add rice, add water and turn on the Pilaf or Stew mode for an hour.

Fish pilaf in a slow cooker

Not only meat can be the basis of a dish - very tasty pilaf in a slow cooker is made with fish. It is best to take lean sea or river fish: pike perch, pollock, cod, pink salmon. It is advisable to use ready-made fillets or remove the bones from the fish yourself. In principle, in non-bony fish such as pollock, the bones can be left - they can be easily removed later, and all the useful substances will remain in the pilaf.

Ingredients

Half a kilogram of fish fillet - store-bought or home-cleaned fish

Two bulbs

Large carrots

Tomatoes or a spoonful of tomato paste - optional

Bay leaf

Seasoning for fish - ready-made or any spices to taste

One and a half cups of rice

About three glasses of water - depends on the juiciness of the fish

Vegetable oil - about half a glass.

Cooking method

Pour oil into the multicooker bowl and place the fish so that there are gaps

Fill the gaps with onions and carrots, cut into small cubes.

Set the mode to Fry for ten minutes

Stir in the onions and carrots, add tomato paste, and turn on for another five minutes.

You can saute the onions and carrots separately in a frying pan, add the tomato at the end, and then place it on the fish, fried on one side.

Carefully turn the fish over, sprinkle with spices and salt.

Place rice on top and add hot water.

Cook in Pilaf mode for about forty minutes.

After the multicooker beeps, check the rice for doneness. If it is too hard and dry, add half a glass of hot water and turn on for another ten minutes.

Serve without stirring, but scoop from the bottom so that the fish, vegetables, and rice come together in layers.

Fruits and honey: delicious sweet pilaf in a slow cooker

Pilaf is made with the addition of fruits, and also simply based on fruits, completely without meat. It's unusual, but tasty, tender, light and sweet! Instead of apples, you can take pears, and instead of or together with raisins, any dried fruits.

Ingredients

Glass of rice

Two glasses of water

Large carrot

Half a cup of raisins

Two apples

70 grams butter

A spoonful of odorless vegetable oil

Half a teaspoon of cinnamon

Half a teaspoon of turmeric

A pair of carnations

Two or three spoons of honey

Cooking method

Pour boiling water over the raisins, drain after 10 minutes and dry.

Grate carrots

Peel and chop apples into cubes

Pour vegetable oil into the multicooker bowl, add carrots and apples.

Turn on the Fry mode for ten minutes.

Add butter, spices, honey, raisins, stir until the butter and honey melt.

Add the rice, stir again, the rice should turn orange.

Fill with water and turn on the program Fig. for 40 minutes.

Pilaf with fruit is good hot, warm, cold.

Secrets and subtleties of preparing delicious pilaf in a slow cooker

Much depends on the type of rice. If you want crumbly, dryish pilaf, it’s better to take steamed rice. However, many people want more softness - then regular round rice will do.

How to cook pilaf rather than rice porridge? It's all about the proportions of water and rice. According to ancient rules, the liquid should be two fingers above the rice. Since the pilaf was prepared by men, the fingers were men's. Estimate for yourself how much it will be. About three female fingers, six centimeters.

The amount of oil and seasonings can vary depending on desire. In the original, Caucasian or Asian pilaf is fatty, hot, spicy, but you can reduce the amount of these components. The advantage is that with a multicooker, the rice will be evenly steamed and will not burn, which can happen on the stove.