How to cook the most delicious pilaf with pork in a slow cooker?

Pilaf with chicken in a slow cooker

It makes poultry meat so fatty, but also very crumbly and tasty. This recipe also found its fans. But, in order to prepare delicious pilaf, you need to cook step by step.

Ingredients:

• rice - 350 g (26.25 protein; 9.1 fat; 196.35 carbohydrates; 972.3 kcal)
• chicken breast - 500 g (85 protein; 70 fat; 0 carbohydrates; 970 kcal)
• carrots - 250 g (3.25 protein; 0.25 fat; 17.5 carbohydrates; 85.25 kcal)
• onion - 250 g (4.25 protein; 0.25 fat; 14.95 carbohydrates; 112 kcal)
• vegetable oil - 100 ml (0 protein; 99.9 fat; 899.1 kcal; 0 carbohydrates)
• garlic - 50 g (3.25 protein; 0.25 fat; 14.95 carbohydrates; 71.5 kcal)
• table salt - 10 g spices to taste,
• spices for oriental dishes (turmeric, cumin, barberry, saffron)
• water

This amount of ingredients makes 4-5 servings. Nutritional value of 100 grams of the finished protein product is 122; carbohydrates - 252.6; fat - 179.5; 3110.6 kcal. Cooking method.

1. Rice can be either long-grain or regular. It must be rinsed well. Then pour boiling water over it and set aside until it cools completely.
2. Prepare the chicken breast (you can also use other parts of the chicken carcass). Rinse well, dry, remove skin. Cut chicken into small pieces.
3. Pour vegetable oil into the multicooker and heat it up, setting the multicooker to the “Frying” mode. After that, add the chicken and fry for 15-20 minutes.
4. Prepare the vegetables. Cut the carrots into cubes and the onion into half rings. Add to the meat and simmer for 20 minutes.
5. Add salt and spices.
6. After this, add rice, well washed in running water.
7. Add washed and cloved garlic. It is inserted into the top layer of rice, with the underside of the garlic.
8. Pour hot water so that the surface of the rice is covered with two fingers of water.
9. Select the “Porridge” or “Stew” mode. Cook until the rice becomes crumbly. Wait for the multicooker signal.

Delicious chicken pilaf is ready.

This pilaf needs to stand covered for a while for 10-15 minutes so that the rice steams well. Afterwards, the bowl from the multicooker with the finished pilaf is turned over onto a serving dish. Chicken pilaf from the multicooker is ready. All that remains is to enjoy its unsurpassed taste.

Spicy pork pilaf: a classic recipe for a slow cooker

Ingredients:

• 500 g pork;
• 250 g rice (jasmine, basmati);
• 80 ml oil;
• 2 large carrots;
• 2 medium onions;
• head of garlic;
• spice mixture;
• a bunch of parsley and dill.

Preparation:

1. Sort the rice and rinse.
2. Wash the meat, dry it and cut into equal pieces of approximately 3x2 cm.
3. Chop the onions and carrots into thin slices.
4. Wash the garlic by removing the top layer of dry peel without disassembling the cloves.
5. In the cartoon, select the “multi-cook” mode and the temperature of 160 degrees.
6. Pour oil into the slow cooker and heat.
7. Fry the meat until golden brown.
8. Combine meat with onion, fry together for about 5 minutes.
9. Add carrots, stir thoroughly, fry for 5 minutes.
10. Place the spice mixture into the bowl, add salt and leave all ingredients to simmer for 10 minutes.
11. Pour in water. It should cover one finger of meat. Close the lid. Cook for 40 minutes.
12. Add the washed rice and distribute it evenly over the meat. Place garlic on top. Pour in water. Its quantity can be determined with the same fingers, but now you will need not just one, but 2 fingers over the rice. Close the lid. Cook for 25 minutes in the “keep warm” program.

Lentil pilaf from a slow cooker

Lentils are a rather exotic product for our cooking. And many fans of traditional pilaf recipes are outraged that lentil pilaf is even called pilaf. But this dish also found its admirers. It is better to cook this pilaf in a slow cooker without stirring. Then this dish will turn out very tasty and will diversify the impression of pilaf. It is better to choose green lentils. It will give the pilaf an unusual color, and this variety of lentils is more delicate in taste.

Ingredients:

• meat (beef, veal or pork) - 600 g (1123.2 kcal; 113.4 protein; 74.4 fat)
• onions - 100 g (1.7 protein; 9.5 carbohydrates; 44.8 kcal)
• lentil cereal - 1 tbsp (49.6 protein; 2.2 fat; 107.4 carbohydrates; 647.8 kcal)
• carrots - 100 g (1.3 protein; 0.1 fat; 7 carbohydrates; 34.1 kcal)
• garlic - 50 g salt, spices to taste, pepper,
• vegetable oil

Before you start preparing lentil pilaf, you need to prepare all the ingredients. Meat and vegetables need to be washed. Peel vegetables and remove membranes and veins from meat. The lentils also need to be washed and briefly soaked in cold water.

Method of preparation (step-by-step recipe):

1. Cut the meat into small pieces and fry in a slow cooker on the “Fry” mode for 15 minutes.
2. Cut the onion into half rings and carrots into cubes. Add to the meat and simmer on the “Stew” mode for 20 minutes.
3. After this, you need to add spices and salt to taste. Mix everything well.
4. After this, you can add lentils, well washed with cold water.
5. Mix with meat and vegetables, add peeled garlic cloves.
6. Set the “Porridge” mode on the multicooker.

After the multicooker signals readiness, open it and quickly stir the finished lentil pilaf, adding finely chopped greens.

Lentil pilaf is ready. Bon appetit! The calorie content in 100 grams of the finished product does not exceed 2820 kcal, protein - 169, fat - 176, carbohydrates - 138.

Crumbly pilaf with pork

It’s easy to cook pilaf in a slow cooker with pork so that it doesn’t turn into rice porridge with meat and vegetables if you remember a few secrets. Firstly, you should never grate carrots on a coarse grater - be sure to cut them into strips, or even better - into large bars. It is believed that the more carrots, the better. However, experienced chefs warn against the mistake: too much carrots affects the consistency of the pilaf. Three large carrots will be enough for 0.5 kg of meat.

Proportions in pilaf are generally of great importance: there is no need to try to add more meat and vegetables in order to make the dish more satisfying. For one kg of meat, 2 cups of good rice is enough.

Rice groats are more suitable with long grains; they are suitable only when they do not contain too much starch: many manufacturers write this indicator on the packaging. And there is one little secret: if you soak the cereal in hot (but not boiling!) salted water, the excess starch will come out and the rice will never boil into porridge.

Otherwise, cook the rice according to the classic recipe: try not to change the sequence and you will get a wonderful, tasty dish!

Pilaf with dried apricots in a slow cooker

Pilaf with dried apricots and meat is a classic recipe of Uzbek cuisine. And photos of step-by-step preparation of such a dish are available on the Internet.

Ingredients:

• meat (pork) - 500 g (proteins - 73; carbohydrates - 0; fats - 165; kcal - 1777)
• rice - 300 g (proteins - 22.5; carbohydrates - 168.3; fats - 7.8; kcal - 833.4)
• carrots - 100 g (proteins - 1.3; carbohydrates - 7; fats - 0.1; kcal - 34.1)
• onion - 100 g (proteins - 1.7; carbohydrates - 9.5; fats - 0; kcal - 44.8)
• dried apricots - 100 g (proteins - 5.2; carbohydrates - 65.9; kcal - 284.4)
• salt, spices to taste
• vegetable oil - 100 gr

Before cooking, dried apricots must be soaked in cold water, preferably overnight. But the rice needs to be poured with boiling water literally before cooking. Process the meat, wash and dry with a paper towel.
Cooking method:

1. Cut the pork into small pieces. Fry in a multicooker on the “Fry” mode for 10 minutes, adding vegetable oil.
2. Cut the carrots and onions into small cubes and add to the meat.
3. Combine with meat and simmer for 15 minutes.
4. Add salt and spices. Mix well. Ready-made seasoning for pilaf is ideal.
5. Dried apricots are cut into small pieces. And goes to the prepared meat and vegetables.
6. Add rice, well washed in cold water
7. Pour hot water so that the rice is covered by a couple of centimeters.

Set the “Pilaf” or “Porridge” mode depending on the multicooker model. Cook until the end of the cycle.

When the food is ready, the multicooker will beep. But it’s worth letting the finished pilaf simmer for some time. In total, this dish with dried apricots and pork takes a little more than 40 minutes to prepare, but the result will captivate you from the first spoon. Even an ordinary photo of such a dish causes appetite. The energy value of such a dish is relatively low: 100 grams of the finished dish contains only 3872 calories.

Pilaf in a multicooker Polaris or Redmond with pork: basic recipes

There are just as many recipes for pilaf cooked in a multi, as there are recipes for a cauldron. However, there are basic rules, and they are the same for all recipes.

• High-quality cereal is half the success. Choose long grain varieties: basmati, jasmine, red rice.
• To make the cereal crumbly, follow the proportions of water. It should cover 2 fingers of rice. This is a standard recommendation for any cooking method. This proportion will allow you to prepare pilaf with the correct texture and not overcook it.
• The dish is salted before adding rice. After the cereal is added and filled with water, the pilaf should not be stirred. The rice should cover the meat and vegetables evenly.
• The mixture of meat and vegetables should be very slightly salted before adding rice. When the rice is added, it will absorb some of the salt. This is the only way to get truly delicious pilaf.
• Pork is chosen according to taste - you can take ribs, meat with a layer of fat or lean. The fattier the meat, the more caloric the dish will be.
• Rice can be replaced with lentils. In this case, it is better to choose green.
• In addition to the main ingredients, the recipes contain dried fruits, in particular raisins, dried apricots and prunes. You can add chickpeas and mushrooms. By trying different variations you can find your favorite combination.

How to choose pork for pilaf

This question can puzzle any young housewife, but experienced cooks know that meat, first of all, must be fresh. Only then will the pilaf turn out truly tasty. The freshness of meat is determined by its shine and color. Pork has a pleasant pinkish color and a matte cut surface. Should not have any foreign odors. A shine on the surface of meat can also be a sign of staleness. It is better not to use fatty pieces for this dish. Choose lean pieces without lard, preferably from the sirloin. She's more gentle.

The chicken is chosen according to exactly the same parameters. The breast should be firm. When pressed, fresh meat should quickly restore the density of the surface, and there should be no dents left on it.

From bulgur in a slow cooker

Ingredients:

• pork – 0.4 kg;
• curry – ½ teaspoon;
• carrots – 1 piece;
• turmeric – 1 tablespoon;
• onion – 1 head;
• cumin and barberry;
• bulgur – 1 cup;
• salt;
• water – 2 glasses;
• garlic - 1 head.

Preparation:

1. Cut the carrots into long strips.
2. Chop the onion as desired.
3. Cut the pork into small cubes.
4. Grease the bowl with oil. Set the “Frying” or “Baking” mode.
5. When the oil is hot, add the meat. Fry it until golden brown.
6. Add vegetables and a little salt. Mix everything and leave to fry.
7. Rinse the bulgur.
8. Add it to the fried meat.
9. Add all the spices listed. Mix everything.
10. Fill the bulgur with water.
11. Place a head of garlic in the center.
12. Select the “Pilaf” mode and cook the bulgur until the end of the program.
13. After the specified time has passed, remove the garlic and stir the bulgur. The pilaf is ready. Bon appetit.

How to choose the right rice for pilaf

For a classic dish according to the Uzbek recipe (exactly the one we are used to), it is better to choose Fergana rice, which is not thermally processed. It will have a transparent white surface with a characteristic groove, in which the yellowish tint from the sanded husk will remain. This variety of rice is called devzira.

In addition to this type of rice, you can also cook another variety of rice called basmati. It has an elongated and more elongated shape. It is more commonly used in India and Pakistan.

To make delicious pilaf, you need to decide what kind of recipe you want to prepare. From this you can choose the type of rice. Although only a true gourmet will feel the special difference.

Seasonings for pilaf

Zira (cumin) has always been considered a traditional seasoning for pilaf; it reveals the full spectrum of the finished dish, conveying the entire aroma of the East. Barberry adds piquancy to the pilaf with its sourness, and saffron gives a wonderful color and aroma. But for pilaf you need to take it just a little bit, literally on the tip of a knife. But a mixture of any pepper can be used without fear and according to your own taste. Moreover, not only sweet bell peppers are used, but also any varieties of allspice peas.

With the right combination of good fresh meat, a variety of rice and a mixture of seasonings, the pilaf will turn out simply amazing. No wonder this dish has had many fans since ancient times. To prepare the right, real pilaf you need to follow all the steps step by step, and then this dish will become a decoration for any holiday table.

Recipe for pilaf with raisins and dried apricots

The juiciness of the meat with the tender grains of rice and the sweetness of dried fruits. Can you imagine how delicious this all is? It’s hard to imagine it all together, so you just have to try.

How long is it - 1 hour and 45 minutes.

What is the calorie content - 193 calories.

1. Heat oil in a slow cooker;
2. While the oil is heating, wash the pork, cut into cubes, dry it with napkins;
3. Place the pork in hot oil, fry it until golden brown, stirring with a spatula;
4. Peel the carrots, wash and cut into strips or you can even chop with a grater;
5. Remove the husks from the bulbs, cut off the roots and wash each head;
6. Next, cut the root vegetables into half rings;
7. Add both carrots and onions to the meat, stir;
8. Remove the peel from the garlic, cut off the dry ends and add them whole to the pilaf;
9. Rinse the dried apricots and raisins, pour boiling water over them and leave for ten minutes;
10. After the time has passed, drain the water, rinse and chop the dried fruits;
11. Add them to the pilaf along with cumin, paprika, cinnamon, and salt;
12. Stir the mixture well, add dry rice and simmer all together for five minutes;
13. Pour boiling water in the correct proportion, close the lid and cook the pilaf for 1 hour and 10 minutes.

Tip: to make the pilaf spicier, for those who like it spicy, we recommend adding chili.