Many housewives dream of learning how to cook excellent lamb pilaf, but this does not always work out. The reason may be improperly selected meat, the ratio of rice and water, or the lack of the right spices. This recipe will help even inexperienced cooks to cook amazingly delicious. None of the household will refuse the supplement! We will cook lamb pilaf in a slow cooker, it will perfectly replace the usual cauldron and will cope with cooking just as well.
Lamb pilaf in a slow cooker
how to cook pilaf in a slow cooker: step by step photo recipe
Ingredients:
- lamb pulp - 600 g,
- steamed rice (long grain) - 300 g,
- water - 500 ml,
- seasonings for pilaf (cumin, zira, barberry, turmeric) - 1 tbsp. a spoon,
- garlic head,
- carrots - 1 pc.,
- onions - 2 pcs.,
- hot pepper - 1 pc.,
- odorless oil - 100 ml.
Cooking process:
Onions need to be peeled, cut into thin rings. Wash carrots, chop into medium pieces. Switch the multicooker to the "Baking" mode. Put onions and carrots. Cook for 5 minutes with oil added.
Lamb should be cut into large pieces. It is best to choose pulp with a small amount of fat, however, it can be used in the recipe and lamb ribs. Put the meat on the onion.
Continue cooking for another 10 minutes. Leave the lid open. The secreted juice from the meat should evaporate.
Pour in water.
Add salt.
Mix spices for pilaf and send to the multicooker bowl. It is also worth noting that spices can be purchased not separately, but already assembled in one package.
Mix all ingredients. The broth with meat for pilaf is called zirvak. Add pic. Steamed rice does not need to be washed. It is not necessary to mix the ingredients at this stage of cooking, you should carefully distribute the rice on top. Change the multicooker mode to "Extinguishing". Cook 30 minutes.
Separate garlic cloves from each other. Put them in the slow cooker 10 minutes before the end of the cooking process. Add there hot peppers entirely. Close the lid, wait for the signal.
Lamb pilaf in a slow cooker is ready, as you can see, it is very easy to cook it! Serve this dish hot. Bon Appetit!
Chickpeas - 1 cup
Carrots - 1-2 pcs.
Bow - 2 pcs.
Vegetable oil - 100 ml
Zira - 1 tsp
Barberry - 1 tsp
Garlic - 1 head
Turmeric - 1/2 tsp
Sand sugar - a pinch
Salt - to taste
How to cook:
Prepare food ahead of time. Pour chickpeas with water and leave for several hours. Before you cook lamb pilaf in a slow cooker, rinse the rice well, put it on a sieve so that all excess liquid is gone.
Pour into the bowl of the kitchen appliance vegetable oil and warm up a bit. Wash the lamb, dry it with a paper towel and cut into not very small pieces, you can take meat ribs.
Peel the onion, chop into rings and place in hot oil. Fry, stirring constantly, until translucent.
Add meat and sauté until golden brown. Pour in the cumin seeds and a pinch of sugar, mix well with lamb and onions.
Put the carrots chopped into thin strips, mix and fry for a few more minutes to make it soft.
Pour in hot water, add prepared peas (chickpeas), salt and seasonings. Optionally you can use ready mixes for lamb or pilaf dishes. Boil zirvak under a closed lid for 30 minutes.
Peel the head of garlic from the top husk without removing the skin from the cloves, rinse and let it dry. Put the prepared rice in an even layer, carefully, without pressing it against other foods, and garlic. Switch the slow cooker to the pilaf or cereal program and cook for another 25 minutes.
Uzbek pilaf with lamb and peas in a slow cooker is ready. Serve it with any vegetable salad and fresh herbs.
Lamb pilaf with garlic and barberry in a slow cooker
Despite the simplicity of the recipe, pilaf turns out to be very tasty, satisfying and incredibly appetizing. Thanks to the addition of barberry and a few cloves of garlic, the treat is very fragrant. Using this recipe, you can cook pilaf not only with lamb, but also with other types of meat: pork or duck.
Products:
Lamb (ribs) - 500 g
Long grain rice - 3 cups
Onions, garlic and carrots - 1 pc.
Vegetable oil or fat tail fat - 100 ml
Barberry - 1 tsp
Zira - 1 tsp
Kukrum - 1 tsp.
Bay leaf - 1 pc.
· Allspice peas - 5-7 pcs.
Salt - to taste
Cooking step by step:
Pilaf with lamb in a slow cooker is best cooked from ribs or a shoulder blade, but you can also take a piece of pulp. If the meat is very fatty, the fat must be separately calcined to remove the specific smell.
Wash lamb ribs, dry and cut into portions.
Rinse rice groats, soak if necessary. Steamed rice does not need to be washed.
Turn on the multicooker on the "frying" mode and pour a little oil. Put cumin seeds (jeera) and ribs in it. Fry the meat pieces until golden brown.
While the meat is cooking, the onions and carrots need to be peeled and chopped into thin slices. By tradition, onions are cut into rings, and carrots are cut into strips, but this is not necessary, and vegetables can be cut arbitrarily.
Add onion to meat and stir. Continue frying until onion rings will not become transparent.
Put the carrots, add salt and spices and fry the meat mixture for another 3-5 minutes. It is better to add a whole head of garlic, but if desired, you can divide it into cloves without removing the skin.
Pour products hot water, close the multicooker and rearrange it to the “quenching” or “cooking” mode. Zirvak is cooked for about 10-15 minutes, until vegetables and meat become soft, but not overcooked.
It's time to add rice. Lay the cereal in an even layer so that it is completely immersed in the fragrant filling.
There should be enough liquid so that it is about 1 centimeter above the rice layer. Close the lid of the appliance, set the pilaf program and cook until the beep sounds.
Delicious lamb pilaf in a slow cooker will be ready in 30-40 minutes. Serve with vegetables and plenty of fresh herbs.
To cook real tasty Uzbek pilaf in a slow cooker, you need to stock up on food good quality. Rice needs to be taken firm coarse-grained. Oblong thin rice is not suitable due to the fact that during cooking the grains will be split in half and the pilaf will eventually become sticky, not crumbly. About rice fast food we won't even talk. Mutton. The meat must be taken fresh, well, a maximum of chilled. Frozen won't ruin the taste, but you don't know how many times it's been frozen. We buy lamb at the rate of about 700 grams of tenderloin, 200 grams of small bones, better than ribs, and 100 grams of fat, better than interior. It is better to buy yellow carrots, if it is not available, then red will do. Medium-sized, about 15 centimeters long. Garlic should be taken young. If you take stale, then it is not known in what condition the cloves are. This is important because we will not clean one head. Even one spoiled clove will spoil the taste of the whole dish. Zira. If it is not there, then cook the real one. Uzbek pilaf it doesn't make sense, it will rice porrige with lamb. Alternatively, you can use the seasoning in bags "For pilaf", but I repeat, as an option.
Products:
- rice durum varieties 1 kg;
- lamb 1 kilogram;
- carrots 500 grams;
- onions 2 onions;
- two heads of garlic;
- vegetable oil 150 grams;
- zira (cumin) 1 tablespoon;
- hot pepper 2 pods;
- salt to taste.
The process of cooking Uzbek pilaf in a slow cooker
Food preparation
In the process of preparation, we lay out the products either in separate bowls, or separately in piles on a large cutting board. We wash the meat. We separate the film and tendons. We cut the bones so that a sufficient amount of meat remains on them. We cut the lamb into cubes, 1-1.5 centimeters in size. We cut the fat in the same cubes. Onion cut into thin half rings. If there is no practice of such cutting, it is better to use a special vegetable cutter. We do not scrape the carrots, but cut off the top thin layer. We cut it into thin strips, place it in a deep bowl and sprinkle with a pinch of sugar. Stir and leave for a while, so the carrots will release the juice. We do not peel one head of garlic (we choose the best one), but only wipe it with our hands from the peeling husk. Cut off the rhizome so that the head does not fall apart. Then wash it and dry it with a napkin. We clean the second head of garlic completely. Rice in the package always contains dust; it must be removed, otherwise the pilaf will not be crumbly. We remove dust by washing the rice in a deep container several times. The pepper must be undamaged, it must be absolutely flawless. Otherwise, the contents of the pod will fall into the pilaf, and its sharpness will exceed the permissible limits. We proceed directly to cooking.
Preparation of zirvak
We put fat on the bottom of the multicooker. Set the "hot" mode. Fry the fat until the pieces turn yellowish. It is not possible to determine the exact time of fat frying. It depends on the quality of the fat. As soon as the pieces of fat turn light brown, we take them out of the multicooker pan and place them in a separate bowl. We put the bones in the melted fat and fry them with a pinch of salt and a pinch of cumin. Fry the bones until brown. In no case should you overcook, the color of rice in the finished pilaf depends on it. Add the onion and stir constantly, bring it to a light yellow color. Add lamb meat and fry with constant stirring. The pulp does not need to be fried, it is enough that a grayish coating of thermal effects appears on the pieces, this, as a rule, will take 7-10 minutes. At this stage, we should have brown (not black) bones, light brown onions and pulp with a grayish coating in our multicooker. Add carrots and continue frying, stirring constantly for 5 minutes. Now pour water into the multicooker pan. The main thing here is not to overfill, it is better to top up during the cooking process. For this layout of products, you can add 1 liter, the water should cover the frying by about 1 centimeter. This is how we get the pilaf sauce itself, called zirvak. We are waiting for the boiling of zirvak. After boiling, add peeled garlic cloves and pepper to the slow cooker. Again, be careful with pepper. We transfer the cooking mode to "cooking" and set the time to 30 minutes.
Rice preparation
During cooking, we sort through and wash the rice. Fill it with warm water and leave. After 30 minutes, we try zirvak for salt. It should be slightly salty. Then we take out the garlic and pepper with a slotted spoon on a separate plate so that they do not interfere with us. Drain the water from the rice and carefully add it to the zirvak. Smooth the surface of the rice with a spoon. Press a whole head of garlic into the top middle of the rice. Set the "Pilaf" mode.
Cooking pilaf
After boiling, open the lid of the multicooker. Water bubbles should appear on the surface of the pilaf. If this does not happen, you need to add a small amount of water and wait. In no case should you mix rice with zirvak, you need a spatula, as if transferring the rice from the edges to the center and lightly tamping there (of course, always taking out the head of garlic and returning it to its place again). While stirring, each time add the cumin rubbed in the palm of your hand. As it cooks, the rice will swell, absorbing water from the zirvak. In no case should water bubbles be allowed to stop on the surface of the rice by carefully adding boiling water. If the meat and carrots burn, the dish will be spoiled. We cook the dish until the rice is ready. To determine the readiness of rice, you can take a few grains of rice from a depth of one centimeter and bite through them. Rice should not be hard inside, and at the same time, should remain elastic. As the rice reaches this state, we stick and deepen the removed garlic cloves into the surface of the rice and spread the pepper pods on top (without sticking). Set the time to 10 minutes, close the lid and do not touch it anymore. After the multicooker gives a signal about the end of cooking, the lid does not need to be opened. Let the pilaf stand still, so to speak, it will reach, for 25 minutes in the heating mode. After this period, open the lid, take out the head of garlic, pepper and garlic with cloves. Carefully transfer the rice to a large dish, pour the zirvak on top, after removing the bones from it. Mix everything thoroughly. Put the bones, garlic in cloves on top of the pilaf (we also clean the head of garlic and mix with peeled garlic) and pepper. Peppers and garlic can not be laid out if there are definitely no fans among the guests spicy dishes. But I eat everything.
Bon Appetit!
Uzbek pilaf is cooked in the REDMOND RMC-M4500 multicooker.
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Total comments 13:
Everything was fine until the moment the rice was laid (((and then something went wrong ((rice quickly boiled soft and turned into insipid white porridge (I took it with the inscription “for pilaf”). Zirvak turned out, it seems, not enough - I had to constantly add water so that "there are always bubbles on the surface."
In short, it would be better if I poured water at the stage of preparing zirvak (((((Thank you for sharing the recipe for the real pilaf! The recipe is detailed, with some subtleties that Uzbeks use to prepare this dish. Once I had the pleasure of tasting pilaf cooked by an Uzbek cook I knew. The taste is magical! I have long dreamed of cooking pilaf to taste close to that creation, and only your recipe brought me closer to my dream! I’m cooking for the third time and each time I open the page with your recipe, and each time I find some new nuance that I didn’t take into account earlier). Thankful to you!
Thanks for the recipe. But not everything is spelled out in detail in the recipe. I had to think a lot)))) tell me, the approximate cooking time of pilaf from the moment the rice was added. I often guess by eye, but it happens that it would be possible to finish cooking earlier. Fortunately, I always use basmati. It doesn't turn into mush anyway. And this is my favorite recipe.
Our simple recipe for lamb pilaf in a slow cooker will certainly be appreciated by meat lovers. A dish of Uzbek cuisine is prepared in a light version, and therefore it can easily be included in the everyday menu.
The composition of the products will not differ in any way from the selection of ingredients for traditional pilaf in a cauldron. The only thing is that the seasonings will be used a little less.
So, we need: selected mutton pulp with fat, steamed long grain rice, onions and young garlic, as well as odorless vegetable oil, barberry berries, coriander peas, salt and a mixture of peppers.
We will start cooking pilaf from lamb directly with the preparation of meat. It needs to be washed and dried well. The frozen version is not an option for us. We use chilled selected lamb. Cut into small sticks of the same size.
Onions must be peeled and chopped in any form.
We heat the multicooker in the “Frying” mode for a minute, and then add vegetable oil to the main multicooker bowl, continuing heating for another two minutes. We send onions to a heated container, and after 5 minutes - lamb. Brown the ingredients well until half cooked. Salt the meat after the liquid has boiled away.
For onions and lamb, carrots chopped into strips or sticks are sent to the multicooker bowl. We continue cooking meat and vegetables in the “Frying” mode for another 5 minutes.
While preparing zirvak (the correct name for fried meat for pilaf), let's deal with spices. Coriander must be crushed in a mortar, and then mixed with barberry and pepper.
Then season the boiling zirvak with the resulting spicy mixture.
Fill the rice layer with boiling salted water to the 2 liter mark. We switch the equipment to the “Extinguishing” or “Pilaf” mode for 40 minutes and close the lid.
During the cooking process, you need to add cloves of young garlic to the rice right in the peel. The finished lamb pilaf remains in a closed multicooker and reaches the condition right before serving.
In a slow cooker, lamb pilaf turned out to be crumbly, fragrant and very tasty.
When this incomparable dish gets on your plate, it will no longer be possible to distinguish it from pilaf cooked traditional way. What shall we check?
A light flavor shade of green coriander will be very useful. Bon Appetit!
The unique multicooker kitchen appliance allows the modern hostess to cook dishes of any complexity in the shortest possible time. Thanks to a wonderful device, various side dishes, soups and pastries will come out excellent even for a person who is far from cooking. The fact is that these kitchen appliances are so easy to use and “smart” due to built-in programs that it is almost impossible to spoil the food.
Also in the slow cooker you can easily and simply cook complex oriental dish- pilaf. This function is provided in almost all popular brands of the device: Vitek, Mulineks, Panasonic, Polaris, Redmond, Scarlett, Philips and others. In them, pilaf turns out to be very tasty, crumbly, like a real Uzbek side dish. It is only necessary to correctly set the cooking time and temperature for each model.
We bring to your attention step by step recipe with photo and video instructions, following which you can make an amazing oriental lamb pilaf in a slow cooker. At the same time, your dish will come out no worse than cooked in a cauldron.
Ingredients
Servings: - +
- lamb meat 600-700 g
- white round rice400 g
- carrot 3 pcs.
- onion 2 pcs.
- garlic 2 cloves
- Bay leaf 3 pcs.
- spices and seasonings (zira, black ground pepper, saffron, barberry, coriander) taste
- salt to taste
- vegetable oil3 tbsp
per serving
Calories: 139 kcal
Proteins: 6 g
Fats: 10.5 g
Carbohydrates: 9.8 g
30 minutes. Video recipe Print
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Advice: lamb for pilaf should be fresh and have a bright red color of meat. It is better to choose the back, shoulder blade or breast.
Features of cooking pilaf in a slow cooker
To get an excellent result, you need to follow some rules.
- Products must be added to the kitchen appliance in stages.
- The standard function "Pilaf" is available in almost all types of multicookers. If this is not found, then it is easy to replace. By combining modes and adjusting the time and temperature, you can create any cooking masterpiece. For example, in the "Rice" program, lean, dietary pilaf without meat is prepared. This function is also recommended for preparing sweet pilaf with dried fruit or milk. The "Baking" mode can be used for frying vegetables and meat. The "Porridge" function is an alternative version of the "Pilaf" mode. Thanks to this program, the liquid evaporates perfectly, and the ingredients are saturated with aromas and become juicy.
- Depending on the model and power of the kitchen appliance, pilaf in a slow cooker can be cooked different time. The fastest way to cook a dish is in a pressure cooker, where the process takes place under steam pressure in a hermetically sealed container.
- The main advantages of the smart device are the uniform heating of all ingredients, the "thermos" function. Due to this, the products almost never burn. You can not add a huge amount of oil when cooking various dishes. Side dishes, cereals are more dietary and lean.
The most popular pilaf in a slow cooker is with lamb. This meat is fatty and juicy, it perfectly soaks any kind of rice, and the side dish turns out to be deliciously rich and appetizing.
For piquancy and originality, you can add some unique "notes" to the recipe. For example, apples, raisins, prunes will be interesting with meat and rice. Especially delicious pilaf obtained with mushrooms, they are fried together with vegetables and meat. The main secret appetizing pilaf - cooking it from quality products with imagination and love.
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The most competent recipe for cooking the Uzbek word! Unfortunately, yellow carrots have never come across in Russia. In Tashkent, we only used it. Everything is clearly written, taking into account all the subtleties. In other places, as you start to read something like “grate carrots 1 piece”, you want to spit). I'm adding this page to my favorites!
When should vegetable oil be added? Along with fat?
