Chicken pilaf in a slow cooker, recipe

Although a pressure cooker looks like a slow cooker, cooking in it differs significantly from traditional recipes. The main feature of a pressure cooker is that the ingredients are cooked under pressure, while retaining most of the vitamins and beneficial elements. At the same time, the cooking time is halved. You should also use less liquid than when adding to a regular slow cooker. Therefore, it is important to follow not only the cooking technology, but also the specified amount of ingredients in the recipe.

Option 3: Pilaf with chicken in a pressure cooker with barberry, curry and khmeli-suneli

This cooking option allows you to make chicken pilaf even more flavorful with the rich golden color of the rice. The result is a tasty, appetizing and satisfying pilaf.

Ingredients

0.6 kg chicken fillet;
0.3 kg long grain rice;
0.3 kg onions;
0.3 kg carrots;
1 dessert l turmeric;
1 dessert l paprika;
1 dessert l khmeli-suneli;
1 dessert l curry;
1 dessert l barberry;
1 head of garlic;
100 ml grow oil;
30 grams of table salt.

Step by step recipe

Rinse the chicken fillet, cut into small pieces and place in a pressure cooker. Pour water so that it covers the meat completely. Close the lid and cook for ten minutes. It turns out that the chicken is slightly boiled.

Let off the steam, open the lid and transfer the chicken to another container. Strain the resulting broth and pour it into a small saucepan or bowl.

To make delicious zirvak - a mixture of onions, carrots and meat - we take a lot of vegetables. It needs to be cleaned and rinsed. Chop the onion into squares, place in a pressure cooker and pour in the prepared vegetable oil.

Fry until soft.

Add the chicken to the onion, stir and fry for a few minutes, stirring constantly.

Pour in all the prepared spices, mix everything well and cook for a couple more minutes.

Cut the peeled and clean carrots into thin strips and pour into a pressure cooker. Mix with chicken and onions, cook for another five minutes.

Pour the specified amount of salt, pour in the chicken broth, which we strained. It should be approximately 600 ml. If there is not enough broth, add water.

Rinse the rice and place it in the pressure cooker. Do not stir, just smooth with a spoon or spatula. The water should cover one finger of rice.

We peel the head of garlic from the upper layers of the husk and place it in the middle.

Close the lid, allow pressure to build up and cook for fifteen minutes. Focus on your device, the rice should absorb all the water, it should not float.

At the end, turn everything off, let off the steam, and open the lid. You can treat yourself to delicious and aromatic pilaf.

Add the main ingredient - rice

Next comes the turn of rice. Rice is pre-washed. When rinsing, the water should become clear. Rice is added to vegetables and meat. Although there is a recipe that suggests soaking the rice for several hours before cooking, it is still not recommended. Otherwise, it begins to swell and will definitely become soft during cooking, but this is unacceptable for pilaf. After cooking, the pilaf should be intact. Each grain should stand out, but the rice should remain crumbly.
In terms of time, you need to cook the rice for half an hour, and pour water one and a half fingers above the vegetables and meat. If you measure water in glasses, you can make a mistake, since the volumes of pressure cookers are all different, so the water is poured by eye.
Instead of water, you can pour in the broth left over from cooking the meat at the very beginning of cooking. In this case, the pilaf will turn out fatty. For lovers of hearty and fatty dishes, this is an ideal option. For those who want a simpler and fresher pilaf, it is better to add plain water. This does not mean that the dish will be too bland. After all, it contains meat and vegetable oil. Accordingly, rice is seasoned with water or broth according to taste.
A clove of garlic is inserted into the middle of the multicooker.
Add salt to taste.
After the broth (water) is poured into the rice, the “Porridge” mode is set. It takes about half an hour to prepare.
After the signal, the rice is mixed. If there is no excess water left, then the pilaf is ready. It needs to sit for 10 minutes.
When serving, you can decorate it with herbs or a wide variety of spices.

Vegetable pilaf recipe

Vegetable pilaf will be just as tasty and satisfying as meat pilaf. In order to prepare pilaf, you need to use rice of the correct varieties and manufacturers and not change the recipe.

Ingredients for pilaf:

Parboiled rice (4 slow cooker bowls)
3 carrots
5 pieces bell pepper
2 onions
4 cloves garlic
2 tsp. salt
Water (8 multicooker bowls)
Salt
Spices
Seasonings to taste

Carrots and peppers are cut into strips, onions - into half rings
In the baking mode, vegetables are fried in sunflower oil for 40 minutes.
The washed rice is added to the vegetables, filled with water, and the pilaf mode is turned on.

The result is a vegetable, original, tasty crumbly pilaf. If the housewife has not yet had such experience in preparing pilaf, then a multicooker is what she first needs to purchase for the kitchen.

Classic recipe in Uzbek

Traditional pilaf is prepared with lamb meat.

You need to use the following ingredients:

lamb meat - 1.5 kg;
steamed rice cereal - 2 tbsp.;
onion - 0.5 kg;
carrots - 0.6 kg;
sunflower oil - 3 tbsp. l.;
seasonings: barberry, cumin, turmeric, pepper and salt - to taste;
unpeeled garlic cloves - 5 pcs.;
water.

Pilaf takes 60 minutes to prepare.

The energy value of 100 g of dish is 150 kcal.

How to cook pilaf in a pressure cooker in Uzbek:

Lamb meat should be washed well and cut into small pieces;
Peel the onion and cut into strips;
Cut the washed and peeled carrots into cubes;
Pour oil into a pressure cooker, then add chopped onion, fry for a couple of minutes;
Afterwards, add the meat to the onion and simmer everything a little under the lid, about 2 minutes. Then add the carrots and simmer for another 7 minutes, but do not cover with a lid;
Season the contents of the pressure cooker with spices and add water so that the meat is completely covered. Close the lid and simmer for 20 minutes;
After 20 minutes, pour rice into the pressure cooker with meat, spreading it evenly over the surface. There is no need to stir;
To prevent the grains of rice from sticking together and the dish to be crumbly, the pilaf must be filled with warm or hot water so that its level is 2 cm higher than the surface of the cereal. Add salt to everything, again without stirring, cover with a lid and leave to cook until the water completely disappears;
As soon as the rice swells and the water disappears, you need to remove the lid from the pressure cooker and insert garlic cloves into the center of the dish. Make holes in several places in the rice to allow steam to escape, turn on the cereal cooking mode and cook for another quarter of an hour.

Take note of the recipes for aromatic soup with honey mushrooms - will the wild mushroom season begin soon?

Classic okroshka with sausage and vegetables is an excellent summer dish.

Description of preparation:

Like many housewives, I really love cooking pilaf, so making it is not at all difficult and it doesn’t take much time, and to make the whole process go even faster, I cook pilaf in a multicooker-pressure cooker at home.
For me, this is the most convenient option, because almost all the work is done by the equipment, and at this time I can relax or do other things. So with this simple recipe for pilaf in a pressure cooker, dinner, one might say, is prepared by itself, requiring a minimum of effort from you. Purpose: For lunch / For dinner Main ingredient: Meat / Pork / Cereals / Rice Dish: Hot dishes / Pilaf

Tips for beginner cooks

In order for the pilaf to be crumbly at the end, you should give preference to steamed rice rather than round grain rice. Steamed cereal is stronger and does not stick together or become soft when cooked;
In order to taste truly traditional pilaf, use lamb. It is this type of meat that gives the dish its characteristic oriental taste. Moreover, you need to choose either brisket or shoulder, since these parts of lamb contain more meat and less fat;
One of the oriental secrets for preparing a dish is the technology of adding ingredients. Meat and vegetables are laid out at the bottom, and the “top” is rice;
The ingredients are not mixed during the cooking process;
The aroma of the dish is given not only by the meat, but also by the spices used for it. The ideal option would be spices that are individual components rather than a mixture. You can find such seasonings at the market.

By preparing delicious, homemade pilaf, you can feel all the “magic” of the east. At the same time, it is not necessary to use traditional utensils; you can create a culinary creation using modern devices: a multicooker or a pressure cooker.

Pilaf “Guests on the threshold”

Delicious pilaf can be prepared in literally 20-30 minutes.

Ingredients

meat (chicken) – 500 gr.;
long rice (for risotto) – 250-300 g;
Punisher variety carrots – 300 gr.;
white onion – 300 gr.;
salt – 1 tsp;
saffron, turmeric, cumin, barberry - ½ tsp each;
unpeeled garlic – 5-6 cloves;
water – 400 ml.

From this amount of ingredients you will get 4-5 servings of pilaf.

Preparation

Preparing the meat for frying. Remove the skin from the chicken carcass and cut into pieces. If you take half a chicken, you will get 5-7 pieces in portions.
Chop the vegetables. Cut the onion thinly (in half rings), carrots into strips (large).
Heat the pressure cooker with oil to 100º and add the meat. Fry over high heat until brown on all sides. Turn over periodically to prevent burning. Fry for up to 10 minutes. Then add the vegetables, close the lid (not airtight) and fry for the same amount, stirring.
After time, add salt and spices, add half the water and mix. Place rice on top without mixing with other ingredients. Level with a spoon and fill with cold water.
Close the pressure cooker and set the temperature to 105º. We cook pilaf. After about 10 minutes, carefully open the lid, after releasing the steam. Add the garlic, distributing it evenly in the pan. Close and simmer for another 5 minutes without changing the temperature.
If you have time, let it steep for up to 30 minutes. If you are in a hurry, you can serve it immediately. Before serving, pull out the meat, mix the pilaf, put the meat and green onions (finely chopped) on top.

Delicious pilaf in a slow cooker with lamb

This recipe will bring you closer to real oriental cuisine. It was lamb that was and is the favorite meat of the Eastern backgammon. Try how tasty it is, what amazing spices enrich the aroma of pilaf, giving it an amazing golden color, and perhaps you will become a fan of this dish. And the incomparable aroma of lamb will help you feel like you are in a distant eastern country. And the East, as they say, is a delicate matter. This means we will cook, strictly adhering to the recommendations and checking the video.

You will need:

1 kg lamb
300 grams of rice
300 g carrots
300 grams of onion
3 pinches of salt
3 tbsp. spoons of sunflower oil
half a head of garlic
2 tbsp. spoons of cumin
5 gr. barberry
seasoning for pilaf

Cooking:

Cut the lamb into small pieces, trim and set aside the fat.
Wash the rice well and set aside.
Cut the onion into half rings and carrots into cubes.
Wash the garlic, remove the top husk, cut off the root.
Place the fat in the multicooker bowl, set the “Fry” mode, and close the lid.
Remove the cracklings from the rendered fat.
Place the onions and carrots in a bowl and fry for about five minutes.
Add lamb to vegetables and fry.
Add seasonings, salt, mix.
Add rice and level it over the surface.
Place barberry and cumin on top, pour a little water to cover the rice.
Place garlic on top.
We set the “Porridge” mode for 40 minutes.
We close the lid and go about our business.
Leave the finished pilaf for 20 minutes in heating mode.
Gently stir and invite the household for dinner.

Option 4: Chicken pilaf in a pressure cooker with fruit

There are a lot of options for preparing delicious pilaf. In this recipe we use fruits; they complement chicken pilaf perfectly. It will be very tasty and aromatic.

Ingredients

300 grams of steamed rice;
1 chicken fillet;
3 carrots;
3 onions;
50 ml odorless sunflower oil;
6 apricots;
2 medium apples;
1/3 teaspoon cumin;
1/3 teaspoon barberry;
1/3 teaspoon saffron;
1 teaspoon salt.

How to cook

First, rinse the rice until the water runs clear. Then pour boiling water over it and leave to steep.

Rinse the chicken fillet and cut into small pieces.

Cut the peeled onion into thin half rings or quarter rings.

Wash the carrots, peel and cut into thin strips. You can also grate it on a coarse grater.

Wash the apricots, cut in half and remove the pits. And then cut into slices.

Rinse the apples too, remove the core and seeds, and cut into small pieces.

Pour vegetable oil into the bottom of the pressure cooker and wait until it gets hot. First we send the chicken pieces, simmer, stirring, until golden brown. Now you can add onions and carrots - we begin to prepare zirvak. Stir the ingredients until everything is evenly golden.

After about six minutes, add the prepared fruits to the pressure cooker, add spices, and mix everything again. Cook for about six more minutes.

Drain the water from the rice and transfer it to the pressure cooker. We peel the head of garlic and stick it in the middle or completely disassemble it into cloves, clean each one and insert it over the entire surface of the rice.

Pour boiling water so that it covers the rice by one and a half fingers. Close the lid, build up pressure and cook the pilaf for about twenty minutes.

At the end, release the steam, carefully open the lid and enjoy the aromas. Place the delicious crumbly pilaf with chicken and fruit on plates and serve.