Pilaf has long been transformed from a traditional oriental dish into ours, Russian, loved by everyone, but not by everyone, unfortunately, properly prepared. 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 arrival of multicooker to our kitchens, it has become easier to cook pilaf, but ignorance of the most important rules for cooking pilaf still allows you to get the same rice porridge with meat at the exit ...

Pilaf is cooked in a slow cooker according to the same rules as in a cauldron. The "Pilaf" mode in a multicooker means only additional frying of products after cooking, and that's it. You still have to cut the carrots correctly, cook the zirvak correctly and lay the rice correctly. Therefore, before we start cooking 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 take any rice for pilaf, the main thing is that it is not brittle. Pay attention to the grains of rice in the package when buying: there should not be a lot of dust and debris in the package;
• Each rice variety gives its own taste and aroma to pilaf. For example, rice "Health" gives a distinct nutty flavor, and steamed polished "Basmati", which almost doubles in length during cooking, is practically neutral. Turkmens and Uzbeks generally do not accept long-grain varieties, content with the most common Krasnodar round rice, saying that only with it, pilaf turns out to be as similar to real rice as possible;
• Some cooks are strongly against parboiled rice, while others, on the contrary, strongly recommend it, since it does not stick together during cooking, and the pilaf turns out to be crumbly. You decide;
• About cutting vegetables. Onions can be cut as you like, but carrots should be cut strictly in cubes or strips and preferably along, not across (I know gourmets who generally throw away the carrot core, and you know, there is something in this! The taste of the dish changes quite noticeably) ... In no case, do not grate the carrots, even the largest - when cooking, it very quickly gives off its juice, becomes limp and turns the pilaf into that very porridge with meat;
• You can take almost any spices for pilaf, but there is a minimum that must be present in any pilaf. These are cumin (cumin seeds, preferably black cumin), dried barberry, saffron or its cheaper analogue of turmeric (with these spices it is neater, 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, sun-dried or dried tomatoes, a whole pod of hot pepper to pilaf (the pepper must be intact, otherwise you will get a fire-breathing dish!), Ground coriander seeds, ground nutmeg. Greens are not put in pilaf, they are served separately;

• Zirvak is cooked in boiling oil. Each cook has a different order of laying products, but one thing is invariable: each product should be added to the bowl only after the oil has boiled and clarified. 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 put the carrots, stew again until the oil is transparent and boil, then gently, along the wall, lay the meat so as not reduce sharply the boiling point of the oil. The meat is considered ready when it has acquired a grayish color, and the oil has lightened and became transparent again. The reverse order of laying products is according to the same principle: meat, wait for clarification and boiling of oil, onions, carrots. The main thing is not to throw everything at once, it will no longer be pilaf;
• When the meat and vegetables are ready, add spices, except for garlic and paprika, warm them up so that they fully reveal their aroma and taste, and add rice;
• Rice should be spread over the meat in an even layer, in no case stirring with zirvak. Pour boiling water over the rice, on a spatula, so that the water does not stir the food. And only after all the manipulations, stick into the center a whole head of garlic, peeled from the upper scales, and a pod of pepper (if you like sharper dishes). Everything! Close the lid and press the coveted Pilaf button.

Our site offers you several recipes by which you can cook pilaf in a multicooker, however, it is in your power to make your own changes to each recipe. Change the number of products, add your favorite spices - cook your own, the best pilaf!

Pilaf in a slow cooker with chicken fillet

Ingredients:
1 chicken fillet, skinless and boneless,
2 multi-cups long grain rice (or whatever you like),
1-2 onions
2-3 carrots,
1 small head of garlic
½ glass of vegetable oil,
4 multi-glasses of hot water,
salt, spices - to taste.

Preparation:
Set the Baking setting and pour vegetable oil into the bowl. When it warms up well, pour chopped onion into the bowl, then, after boiling the oil, put the carrots cut into cubes or strips, and then, when the oil is lightened and boils violently, add the fillet, cut into cubes. You can add half a skinless tomato, cut into pieces, to the zirvak. Stir and cook for 5-7 minutes. Season to taste. Smooth vegetables and meat in a bowl, pour rice washed in several waters, pour hot water, pouring water over a spoon or a spatula so that the food in the bowl does not mix, and stick the head of garlic, peeled from the upper scales, into the middle. Close the lid and set the mode to "Pilaf", "Groats" 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-glasses of rice,
4 multi-glasses of water,
100 g butter
1 head of garlic
salt, spices.

Preparation:
First, prepare the hearts. Peel them off and cut them in half. In a multicooker bowl, melt and heat the butter in the "Baking", "Fry" or "Cupcake" mode and cook the zirvak, alternately frying the onions, carrots and hearts, each time waiting until the butter becomes transparent and begins to boil. Add spices to taste and salt. Rinse the rice in several waters, drain the water and put the rice on top of the zirvak, flatten. Insert a head of garlic into the center or, if the head seems too much to you, 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 "Stewing" (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 "Heating" mode from 20 minutes to an hour.

Pilaf in a multicooker with beef

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

Preparation:
Prepare the food: cut the meat into 2 × 2 cm cubes, chop the onion into large cubes, cut the carrots lengthwise into strips or 4-5 cm long sticks. Set the "Baking" or "Fry" mode, heat oil in a multicooker bowl, fry the meat pieces in it first until the oil becomes transparent, then the onions and last of all the carrots (at this point you can add a teaspoon of sugar to the bowl, it will give the carrots a golden color). Season with salt, add all the seasonings (cumin, barberry, turmeric, pepper mixture, ground tomatoes and paprika - to taste and desire), stir once more and smooth. Gently put the rice washed in several waters into a bowl, smooth without stirring with zirvak, insert the head of garlic and a pepper pod deep into the center, pour boiling water so that it covers the rice layer by no more than a centimeter, and close the lid. Set the mode "Pilaf" ("Porridge", "Groats", "Buckwheat"). After the end of the mode, let the cooked dish stand in the heating mode for 20 minutes or more. Then remove the garlic and pepper, peel the garlic cloves. Put rice in a heap on a wide dish, and around the fried meat with vegetables. Decorate with herbs.

Pilaf with pork and prunes

Ingredients:
400 g of rice
400-500 g of pork (ribs can be used),
75-100 ml of vegetable oil,
2-3 carrots,
1-2 onions
1 head of garlic
1 hot pepper pod,
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 "Fry" mode, put the meat or ribs, add a teaspoon of sugar and fry, stirring constantly, until the oil is transparent and the meat is light golden. Add the onion to the meat and fry it also until golden brown. Add carrots to meat and onions, fry until oil is transparent and add spices and salt. Smooth the finished zirvak with a spoon, put the washed prunes, pour rice on top with an even layer (drain the water), stick the garlic cloves in the husk into the rice, put the pepper on top and pour boiling water to a height of 1-1.5 cm, pouring it over a spoon to rice is not mixed with vegetables. Close the lid, set the "Pilaf" mode (or another, suitable in time and temperature). After the end of the mode, remove the pepper, peel the cloves of garlic, stir the pilaf in a bowl and let it stand in the “Warm up” mode longer, if possible, up to two hours.

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

Ingredients:
500 g lamb
2 multi-cups long grain rice,
4 onion heads,
3-4 carrots,
50 ml of vegetable oil,
a piece of fat tail fat (desirable 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 rings or half rings, cut carrots into cubes or large strips along the root vegetable (length of straws 3-5 cm). Set the "Fry" mode (or similar) in the multicooker, heat vegetable oil in a bowl and put pieces of fat tail fat. Fry them until light brown and remove with a slotted spoon. Put the onion in a bowl, fry until golden brown, then add the meat, stir and cook until the pieces are whitened. Pour all the spices into a 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, mix, 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, "Krupa", "Porridge on the 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, and tip the pilaf on a wide dish and serve immediately. Lamb fat freezes quickly, so drink 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, real, Uzbek, is made from lamb - this is the requirement of the culinary tradition. Pampered Europeans, immersed in the science of healthy eating, often prefer chicken pilaf (as the dietary meat itself). So pork pilaf goes to everyone else.

But seriously, in order to make delicious pork pilaf in a slow cooker, stock up on a lean piece of meat, then you will have a delicate, very mild taste.

Total time: 1 hour 45 minutes.
Cooking time: 1 hour 30 min. Yield: 6 servings.
The dish is prepared in a Brand 502 multicooker.

Ingredients

• polished long-grain rice 2 tbsp.
• boneless pork 500g
• carrots 200g
• onion 200g
• refined sunflower oil 8 tbsp
• water 2 tbsp.
• seasoning for pilaf * 1-1.5 tbsp. l.
• salt 1.5 tsp
• 1 head garlic

Preparation

The seasoning for pilaf includes: paprika, carrots, garlic, turmeric, chili peppers, barberry, parsley, onions.



Cut the pork into large pieces. If you are using frozen meat, you can chop it without waiting for it to completely thaw out, but you should always fry it that is thawed.



Wash the carrots, peel and cut into large strips. To do this, you must first cut it with long plates along, and then, putting them together, chop across with a knife.



Peel and cut the onions first into half rings, and then into 3-4 more pieces or into cubes.



Pour vegetable oil into the multicooker bowl so that the bottom is closed (8-10 tbsp. L.), Set the "frying" mode and, as soon as the oil gets hot, put the pieces of pork, then close the multicooker with a lid.



After 5 minutes, the meat releases moisture, at this time you need to salt it and add seasoning for pilaf. Stir and cover.



Do not forget to stir the meat from time to time (I gape a little and some of the pieces are hard fried, so be careful!), Fry the pork in spices for 15 minutes, then add the chopped onion and stir.



Leave the onion and meat to fry in the same mode with the lid closed for 5 minutes, stirring occasionally.



Then add the carrots, stir and fry with the meat and onions for no more than 5 minutes. During this time, rinse the rice in cold water.



Mix the pork with onions and carrots again, turn off the multicooker and pour the washed rice on top, flatten it with a spatula or spoon.



Pour in 2 cups of water (when using the "pilaf" mode, the ratio of rice to water should always be 1: 1). To prevent the jet from washing away the rice and exposing the layer of meat, pour the water in a thin stream over a spoon. Add salt, but remember that you already salted the meat when frying.



If you use young garlic for cooking, you do not need to completely peel it off, just divide it into cloves and rinse thoroughly under running water. Stick the garlic cloves into the rice in a circle, close the lid of the multicooker and set the pilaf mode.



The duration of cooking pork pilaf in a multicooker varies depending on the amount of ingredients, but on average it is 1 hour. As soon as the signal for finishing work sounds, you can taste the delicious pilaf with crumbly rice and soft, fragrant pieces of meat.

Experienced housewives know for sure that cooking real pilaf is a long, troublesome and responsible business. But with the advent of a multicooker in the kitchen, this problem is literally solved by itself. After all, smart technology will make sure that everything is done at the highest level without your intervention.

How to cook pilaf in a slow cooker - a super recipe with a photo

If the multicooker has a pilaf program, then you can cook this hearty dish at least every day.

The mode "stewing", "frying", "baking" is also suitable.

Ingredients:

• 500 g of chicken meat;
• 2 medium carrots;
• 1 large onion;
• 2 multi-st. rice;
• 2 tsp salt;
• 4-5 multist. water;
• bay leaf;
• 2 tbsp vegetable oil.

Preparation:

1. Set the mode "pilaf", "frying" or "baking". Pour vegetable oil into a bowl, load chopped onions at random.
2. Once the onion is sufficiently browned, add the coarsely grated carrots to it.
3. Chop the chicken into medium pieces and place with the vegetables.
4. When the meat has a nice crust and the carrots are soft, add well washed rice.
5. Salt, toss the lavrushka and cover with water. For further cooking, select the "pilaf" program or another suitable mode for about 25 minutes.
6. After the end of the process, let the dish brew for another ten minutes in the heating mode.

Pilaf with pork in a slow cooker - a step by step recipe with a photo

The following recipe will describe in all details the process of making pork pilaf.

• 450 g of pork pulp;
• 250 g long grain rice;
• a pair of onion heads;
• 1-2 medium carrots;
• salt;
• seasoning for pilaf;
• vegetable oil for frying;
• water.

Preparation:

1. Rinse the pork pulp with water, dry and cut into equal cubes. In the menu, select the "frying" mode, heat a little (a couple of tablespoons) of vegetable oil and load the meat. Fry it without bothering for 20 minutes.
2. At this time, peel the onion and cut it into quarters into rings. Remove the top layer from the carrots and grate on a coarse grater.
3. Season the meat with salt and sprinkle with a suitable seasoning.
4. Place the chopped vegetables and stir gently with a wooden or silicone spatula. Fry until the end of the program. (If all ingredients are cooked earlier, then turn off the technique.)
5. Rinse the rice thoroughly in running water. To do this, pour it into a deep bowl and turn on the tap so that a small trickle of water appears. Leave in this position for five minutes.
6. Put the washed rice in an even layer on top of vegetables and meat, without stirring. Season a little more with salt. Careful not to break the layers, pour in warm water. It should cover all food with about 1-2 fingers.
7. Now set the "pilaf" mode and you can devote this time (about 40 minutes) to other things.
8. After the beep, gently stir the contents of the multicooker and rest for about 5-10 minutes.

Another awesome step-by-step photo recipe for pilaf with pork in a slow cooker

Want to try incredibly delicious pork pilaf, 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 pork;
• 1 carrot;
• 1 large onion;
• 2 multi-st. rice;
• 4 multi. water;
• a mixture of spices and peppers;
• 60 ml of vegetable oil;
• 1 tbsp tomato;
• 2-3 garlic cloves;
• salt.

Preparation:

To make pilaf in a multicooker especially tasty, use parboiled rice to prepare it. Sort out the groats, wash, fill with warm water and leave for about 6-8 hours. If ordinary rice is chosen for cooking, then it is enough just to rinse it thoroughly.

1. Peel carrots and onions, cut into small cubes or strips. Wash the pork pulp with cool water, dry and cut into small pieces.

2. Pour some oil into the multicooker bowl (melted bacon is also suitable). Set the cooking or baking mode. Load the meat and fry it until it is nicely crispy with the lid open.

3. Place the chopped vegetables and, stirring occasionally, continue to fry everything together. Add chopped garlic and tomato paste. Put out a few more minutes. (Instead of a tomato, you can add a little saffron or turmeric, then the pilaf will acquire the same beautiful color.)

4. Pour in hot water, add salt and spice mixture (red and black pepper, dried cilantro, cumin, barberry). Cook the pilaf base called zervak ​​for about 5 minutes. Then load the rice prepared in advance, mix all the ingredients, close the lid and cook in the “pilaf” mode for the required time.

5. After the beep, stir gently again and leave for 10 minutes in the "warm" mode.

Pilaf with chicken in a slow cooker

Cooking pilaf on the stove is a real punishment. It usually turns into porridge with pieces of meat. It is quite another matter if a multicooker is taken to work. In addition, chicken pilaf is prepared very quickly.

• 300 g chicken fillet;
• 1 onion;
• 1 carrot;
• 1.5 multist. rice;
• 4-5 tbsp. sunflower oil;
• 2 tsp salt;
• 3.5 multist. water;
• 1 tsp seasonings for pilaf;
• 1 bay leaf.

Preparation:

1. Pour oil into the multicooker and set the desired program (baking, frying, double boiler). Cut the chicken fillet into small slices and add to the heated vegetable fat.
2. Grate the carrots coarsely, chop the onion into small cubes.
3. Add vegetables to chicken and cook together for about 20 minutes. During this time, all ingredients should be covered with a light fried crust.
4. Wash the rice until the water is clear. Arrange the cereals on top of the vegetables and meat in an even layer. Add spices, lavrushka and salt. You can toss in a whole head of garlic or a handful of raisins.
5. Add water carefully so that the ingredients do not mix, and simmer for about 25 minutes in the "pilaf" or "simmering" mode.
6. For the pilaf to come through, after the sound signal, leave the dish in the “heating” mode for another 15–20 minutes.

Delicious recipe for pilaf in a slow cooker with raisins

Raisins are the secret ingredient that gives the ordinary pilaf a spicy originality. Dried grapes provide a subtle sweetish flavor to the dish.

Required products:

• 400 g of chicken;
• 2 large carrots;
• 1 large onion head;
• 2 multi-st. rice;
• a large handful of raisins;
• 2 tsp salt;
• 2 tsp seasonings for pilaf;
• some peppercorns;
• 1 bay leaf;
• 4 tablespoons vegetable oil;
• 4 multi. warm water.

Preparation:

1 Pour oil into a multicooker bowl, load chicken (turkey or pork), cut into small pieces. Set the program with the warmest cooking temperature, eg "double boiler".

2. While the meat is roasting, chop the onion at random.

3. Remove the thin top layer from the carrots and grate them on a coarse grater.

4. Add vegetables to the meat and fry, stirring occasionally until golden brown.

5. Sort out the raisins, rinse in warm water and add to the dish. Stir and simmer everything together for a while.

6. Rinse the rice very thoroughly (5–6 times).

7. After 20 minutes from the beginning of cooking (approximately that much will be spent on frying vegetables and meat), put the rice and distribute it evenly without stirring.

8. Pour warm water in a thin stream so that it overlaps the rice by about two fingers. Add lavrushka, seasoning and salt.

9. Select the "pilaf" program from the menu and in the next 20-25 minutes it will be ready.

Pilaf with beef in a slow cooker - photo recipe

Beef is known for being stewed for a long time to become 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 multi-st. rice;
• 1 head of garlic;
• 1 tsp salt;
• spices for pilaf to taste;
• 30 ml of vegetable oil;
• 4.5 multist. water.

Preparation:

1. Cut the beef into small slices across the grain. Pour oil into the multicooker bowl, set the “double boiler” mode and load the meat.

2. Cut the carrots into thin strips, cut the onion into quarter rings. After about 20 minutes after laying the meat, when the resulting juice has evaporated, add 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 season. Set the appropriate mode (pilaf, frying, baking, double boiler) for 25 minutes.

5. Later, cut the head of garlic in half and place the halves on top, pressing them slightly into the rice. Leave the dish for another 10 minutes in the simmering or heating mode.

How to cook pilaf in a Redmond multicooker?

In the Redmond slow cooker, you can cook pilaf according to all the rules of oriental cuisine. You just need to follow the recipe, which gives precise instructions.

• 400 g of meat (pork, beef, veal);
• 2 tbsp. rice;
• 3 tbsp. water;
• 2 onions;
• 3 carrots;
• 6 tbsp sunflower oil;
• salt;
• a whole head of garlic;
• 1.5 tsp cumin;
• 1 tsp dry barberry;
• ¼ tsp white pepper;
• 1.4 tsp saffron or 1.2 tsp. turmeric.

Unlike pilaf, the time of origin of which is lost in the centuries, and such vast territories as the Middle East and India are recognized as the homeland of the dish, with multicooker everything is easier. They are a continuation of the rice cookers that appeared in the second half of the last century in Japan and spread throughout Southeast Asia. Manufacturers gradually supplied these electric pans with automatic and semi-automatic programs for cooking not only rice, but also other dishes, so now literally everything is cooked in multicooker - from porridge and pilaf to steaks and mulled wine.

Rice is an integral part of pilaf, so modernized rice cookers seem to have everything to cook it right. But how multicooker will cope with meat, vegetables and spices, will they be able to provide a kind of penetration, exchange of tastes of all ingredients with each other (this is what, you see, happens with the classic method of cooking pilaf - in a cauldron)? Let's check.

Preparation and evaluation

Everyone has their own pilaf. Someone has lived in Central Asia for 15 years and certainly knows how to do it right. Someone cooks according to the secret recipe of a grandfather from Tashkent. In our experiment, the main thing was not to cook pilaf according to the recipes given in the multicooker cookbooks. We deliberately refused to fully automate the process, because the goal was still pilaf, not rice porridge with meat.

Having studied the cooking algorithms from the collections with which the multicooker is completed, we turned for help to the pros in preparing authentic pilaf - the founder and co-owner of the Plov.com project, Ilkhom Ismailov. The multicooker recipes surprised him a lot, of course, so he generously gave us his. Together we adapted it for cooking not in a cauldron, but in a multicooker.

Preparation:

1. turn on the "Frying" mode (if it is not there, "Baking" will do), preheat the multicooker bowl for 5-7 minutes;
2. pour in oil and heat it until faint smoke appears;
3. put the peeled and cut onion into half rings into a bowl and fry until a dark golden hue appears, stirring occasionally (about 10 minutes);
4. add diced meat;
5. fry the meat until a crust forms, remembering to stir - an average of about 15 minutes;
6. add carrots cut into large strips into the bowl and fry for about 10 minutes;
7. pour in hot water (at least 90 degrees) so that it covers the contents of the bowl, and leave in the "Fry" mode for another 5-7 minutes;
8. turn off the "Fry" mode,
9. add salt and spices;
10. mix the ingredients gently;
11. put a head of garlic peeled from the top husk;
12. set the cooking temperature to 60-70 ° С (this can be done in the user modes "Multipovar", "Your choice", and if there are no such modes, then "Stewing" or "Heating" will do), and leave it that way without stirring or closing the lid , until the meat is half cooked for about 30 minutes;
13. taste the broth and add salt if necessary: ​​ideally, the broth should definitely seem very salty to you - it should be, because rice will take a lot of salt;
14. lay out the rice previously washed in water (at least 3-5 times), level it, in no case, without stirring, and pour hot water (at least 90 degrees) about 1-1.5 cm above the cereal;
15. activate the maximum power (if there are no manual settings, you can use the "Soup", "Cooking", "Baking" modes) - let it boil for 5 minutes until the water goes below the rice level (the rice should be half ready);
16. close the lid of the multicooker and activate the "Pilaf" program. In models where this program is automatic, cook until it ends. If the cycle is semi-automatic, set the time to at least 30 minutes (in multicooker pressure cookers, 20 minutes will be enough). At the end, assess the degree of readiness of the dish: aroma, cooked rice, readiness of meat.

A comparative assessment of pilaf from multicooker was carried out by a focus group of 18 people. The highlight of the tasting was that one more pilaf was added to the 6 cooked by us, but made in a cauldron from the same ingredients, according to the same recipe. That is, we got 7 options for the dish.

So that the tasters would not guess where the pilaf was, we put them in lyagans and hid them behind numbers from 1 to 7. Having tried all the variants of pilaf, the participants of the tasting voted for the one they liked. The winner was the pilaf with the most votes. Another task was to recognize among the 7 variants of pilaf the one that was cooked in a cauldron. We wondered if the tasters would be able to distinguish it from the “multicooker” options.

In addition to the taste of the finished pilaf, the focus group participants evaluated each pilaf according to several parameters:

• appearance (appetizing);
• friability of rice;
• the degree of cooking rice;
• the degree of readiness and juiciness of the meat;
• fat content of the dish.

Test Participants

So, we chose 6 multicooker for the test:

• Moulinex CE 503132;
• Polaris PMC 0525 D;
• REDMOND RMC-FM4520;
• Oursson Mi5040PSD;
• Panasonic TMZ550;
• Philips HD3095 / 03.

Note that the Moulinex and Oursson multi-cookers have the ability to cook under pressure (these are pressure-cookers), and the Oursson model also implements induction heating, which also speeds up the heat treatment of food.

A distinctive feature of the REDMOND RMC-FM4520 multicooker is a lifting heating element and a frying pan included in the delivery set: you can fry not in a bowl, but in a frying pan, for example, scrambled eggs. The function is called MASTERFRY, but we did not use it for cooking pilaf - it is more convenient and more correct to cook it in a bowl.

The Polaris, Panasonic and Philips models can well be attributed to the classic multicooker with traditional heating and a good set of automatic and semi-automatic programs. However, the “usual” multicooker Panasonic TMZ550 did not prevent it from winning, in which the Philips HD3095 / 03 multicooker also participated.

Moulinex CE 503132

The main feature of the model is the ability to cook under pressure in the manner of a pressure cooker. Increased pressure is used here for most programs (there are 33 automatic and 25 semi-automatic cycles in total), with the exception of "Frying", "Pizza", "Jam", "Baking".

Polaris PMC 0525 D

The bowl of the multicooker Polaris PMC 0525 D is five-liter, with a ceramic inner coating and handles (more convenient to carry). The cover is with removable elements. Here, the so-called 3D heating is implemented, that is, uniform heat treatment of products from the bottom, side and top. Electronic control, touch, with a display.

REDMOND RMC-FM4520

As already noted, the main feature of this multicooker is a lifting heating element and a frying pan included for using the MASTERFRY function. As for the rest, it is a common model with electronic control (which, by the way, we didn’t understand right away: programs are selected not by the “Menu” button, but “+” and “-”, which is somewhat unusual).

Oursson Mi5040PSD

As already noted, the Oursson Mi5040PSD multicooker with induction heating can cook under pressure. Induction heating is faster and more intense (therefore, when frying, for example, you need to be especially careful so that the food does not burn).

Panasonic TMZ550

A model that can be easily attributed to the category of "ordinary multicooker". It has traditional heating (not induction), display, electronic control and 22 automatic and semi-automatic cooking programs at normal, not high pressure. A five-liter bowl, with a non-stick coating, with handles.

Philips HD3095 / 03

The only model in our test with a bowl of not 5, but 4 liters. The inner coating is ceramic, the bowl is multilayer, with handles. Electronic, touch control. Backlit display. There is a traditional, non-induction heating (but three-sided - 3D), 10 automatic and semi-automatic programs.

A multicooker is a universal kitchen appliance with which you can cook almost any dish. Pilaf in a slow cooker turns out to be crumbly, very fragrant, and, according to famous pilafs, is no worse than in a cauldron over an open fire. Thanks to the technology with which this electronic device is made, the miracle chef can be used to prepare the most complex treats in the home kitchen.

Even a person who is far from cooking can cook a real Asian pilaf in a multicooker. It's all about the ease of use of the device, which even a child can control. There are many different models of multicooker from different manufacturers. They have some differences, but in general, the principle of their work and the main programs and modes are the same for all. That is why recipes for mulvar can be considered universal. Despite this, there are special rules for using this device, making the cooking process much easier and more convenient.

How to properly cook pilaf in a slow cooker

Since pilaf is a rather capricious dish and even for many professionals it may not always turn out the way it was originally intended, it is very important to know the rules for using a multicooker. This will help you to correctly determine the cooking time and select the appropriate mode to cook real oriental pilaf.

What modes can be used for cooking pilaf

The number of multicooker cooking programs may differ from model to model. However, no matter how many modes your device has: 5 or 20, there are certain standard programs that are present in each of them. It may have slightly different names, but the principle of their operation is the same. This allows you to replace one mode with another and independently find the most optimal one for cooking a certain dish.

For cooking pilaf, you can use the programs:

• "Pilaf". This mode is available in almost any multicooker model. Its name speaks for itself. Using the "Pilaf" mode in a multicooker, you can cook according to the classic recipe.
• "Rice". This mode is ideal for vegetarian or diet pilaf. Since the main component of this dish is cereal, it is very important to cook it in such a way that it turns out to be crumbly. The mode heats the liquid to a boil (at high power), and then maintains the temperature until it is completely evaporated. This program can also be used to prepare sweet catch with fruits or mushrooms.
• "Bakery". This program maintains a strong boil while the baking phase takes place at the same time. As the temperature rises a lot, the contents of the bowl are fried within 5-10 minutes. Thanks to this, any meat turns out to be very soft and tender, with a light ruddy crust, and rice groats are crumbly, soft, but dense, not sticky. On this program, it is ideal to cook classic Uzbek pilaf from lamb or beef in a multicooker.
• "Kashi". The most suitable mode for cooking crumbly pilaf from rice and other cereals. On this program in a multicooker, simple pilaf with chicken is ideally obtained. Since the program supports the mode of heating and evaporation of liquid, you can cook not only pilaf on it, but also use it to prepare side dishes from cereals.

How much pilaf is cooked in a slow cooker

When choosing the program "Pilaf", you can use the default time (60 minutes). However, to a large extent, the cooking time depends on the power of the device, the type of meat and the type of cereal. When using parboiled rice, the time can be set by default, for soft varieties it can be reduced by 10-15 minutes.

The higher the power of the multicooker, the faster food will be cooked, including pilaf. However, if necessary, you can set the time yourself. Since the main principle of operation of the device is to maintain pressure and temperature, food almost never burns in it. Thanks to the special technology used in the multicooker, you can cook food in it without adding oil, fat and steaming. Thus, you can prepare delicious dietary pilaf.

Since the bowl in which the food is cooked heats up evenly, and the temperature inside the appliance ranges from 80 to 1000 degrees, the cooking time can be adjusted by switching modes. However, it is much less than when using traditional cooking methods on an electric or gas stove. On average, pilaf is cooked from 40 to 60 minutes, depending on the recipe and the method chosen.

What rice is needed for pilaf in a slow cooker

The choice of rice groats is the most important and crucial stage. Since in a multicooker under pressure and high temperature, cereals boil quickly, the most suitable variety will be devzira (red or pink) or long-grain steamed.

The ideal budget option is long-grain varieties of Krasnodar rice. Round grains can also be used, if desired.

It is very important to follow the recommendations for laying rice, this is the only way pilaf in a multicooker will turn out delicious and crumbly. Rinse the rice several times with cold water to remove excess starch and be sure to dry it before laying. If the rice is not rinsed enough, or excess liquid remains after rinsing, it may become sticky and the pilaf may turn into porridge.

The most delicious recipes for pilaf in a slow cooker

Pork, chicken and mushrooms are the most popular foods used to make pilaf at home. In a slow cooker, they cook very quickly, and the pilaf turns out to be very tasty and incredibly aromatic.

Fast pork pilaf in a slow cooker

The easiest and fastest way to prepare a delicious and satisfying dish for a family dinner or a festive table. Optionally, pork meat can be replaced with lamb or chicken.

Ingredients:

• Pork - 500 g
• Rice - 400 g
• Bulb onions - 2 pieces
• Carrots - 3 pieces
• Garlic - 1 head
• Zira - 0.5 tsp
• Salt to taste

Cooking method:

Prepare food and water, you can take ready-made broth instead.

Turn the appliance on to the "Frying" mode and pour some vegetable oil into the bowl. Put in it the meat, cut into small pieces well, fry.

Season with salt, add spices and stir.

Add chopped onions and carrots to the meat. Fry for 5-7 minutes until the vegetables soften.

Rinse the rice and place on top of the prepared food. Level well.

Pour in water, add garlic if desired. Close the lid of the multicooker and turn on the "Pilaf" or "Rice / Stew" mode.

Set the time to 35 minutes and wait for the ready signal. After the pilaf is cooked, leave it in the multicooker to reach readiness for another 10 minutes. After that, you can serve the dish to the table.

The pork pilaf recipe can be changed to your taste: add a green apple, quince or dried fruit. Incredibly tasty and crumbly pork pilaf in a slow cooker with raisins and quince will appeal to lovers of oriental cuisine. The mild aromas of quince and raisins make the taste of the dish truly amazing.

Step-by-step recipe for pilaf in a slow cooker with mushrooms

This recipe is suitable for dietary and vegetarian meals. For cooking, you can take any mushrooms, but before using them you will need to boil them in salted water with onions in advance. The easiest and fastest way is to use champignons, these mushrooms do not require additional processing.

Necessary products:

• Rice - 2 cups
• Mushrooms - 300 g
• Bulb onion - 1 pc.
• Carrots - 2 pcs.
• Kukrum, cumin and barberry - 1/2 tsp each.
• Sunflower oil - 50 ml
• Water - 0.5 liters or 2.5 cups
• Salt to taste

Cooking steps:

Prepare food, wash the mushrooms, remove excess debris and dry.

Finely chop the onion into cubes, the carrots into bars or grate.

Chop the champignons into thin slices (wedges).

Pour oil into the multicooker bowl, turn on the device to the "Baking" mode and fry the onions and carrots.

Add mushrooms to vegetables, stir and continue to fry for another 5 minutes.

Add spices to taste, season with salt and lay the washed rice in an even layer.

Fill the food with water and set the Pilaf program for 40 minutes. Cook, covered, until the signal is ready.

Serve ready-made pilaf with any salad or fresh herbs.

This step-by-step recipe is suitable for the Polaris unit and other appliances from other brands. Depending on the model of the multicooker, the cooking time and the program may differ.

• It is recommended to fill the multicooker bowl no more than 0.7 volume. When cooking pilaf, the amount of products should be selected in such a way that when they are placed in the bowl, they occupy a little more than half of the volume.
• Since vegetables are cooked more slowly than meat, they should be placed on the bottom of the bowl before other foods are cooked.
• It is not advisable to open the lid of the appliance often, especially when cooking pilaf. When preparing zirvak, it is better to keep the lid of the multicooker open.
• It is advisable to cut any root vegetables into not very large pieces: strips or cubes. To prepare pilaf with mushrooms or chicken fillet in a slow cooker, you can chop the vegetables very finely, and grate the carrots - it will add extra juiciness.

Video recipe for pilaf in a slow cooker