Beef pilaf in a slow cooker

Step-by-step preparation

Cooking time: 2 hr 10 mins

1. STEP 1

   

   How to make pilaf with beef in a slow cooker? Very easy and simple. To begin, prepare the necessary ingredients according to the list. You need beef without bones, just the flesh. This could be a shoulder blade, ham, shank or thigh. You can replace and supplement these spices to taste.

2. STEP 2

   

   Wash the beef, dry it, cut into small pieces. I used already chopped beef goulash.

3. STEP 3

   

   Rinse the rice thoroughly until the water is clear. You can use rice special for pilaf or regular steamed rice. I have steamed golden rice. It holds its shape well and does not become soggy even with long heat treatment. If you want to choose the right pilaf rice, I recommend reading the article about the intricacies of choosing rice. The link is at the end of the recipe.

4. STEP 4

   

   Peel the carrots. Cut into small cubes. For pilaf, it is better not to grate carrots - they can boil and lose their shape.

5. STEP 5

   

   Peel the onion. You can cut into small or medium cubes or sticks. If you don’t like to feel the onion in the finished pilaf, you can chop it larger or even leave the onion whole so that you can easily remove it later.

6. STEP 6

   

   Wash the garlic heads, remove the top husks, and cut off the bottoms and roots.

7. STEP 7

   

   Set the multicooker to the “Frying” mode for 20 minutes. Pay attention to the temperature in this mode. My default is 155 degrees. Different models of multicookers may have different temperatures in one mode or another. Keep this in mind so that the dish does not burn.

8. STEP 8

   

   Pour vegetable oil into the multicooker bowl. Add the beef and fry, stirring occasionally, until golden brown.

9. STEP 9

   

   When the meat is browned, add the onion. Fry everything together for a couple of minutes.

10. STEP 10

    

    Then add carrots. Fry everything together for another 3-5 minutes.

11. STEP 11

    

    Pour in 500 ml of boiling water. Add pilaf spices, salt and pepper and stir. In addition to these spices, you can add your own to taste, for example paprika, dry herbs, etc. But when using ready-made spice mixtures, keep in mind that they usually already contain salt and pepper, otherwise you risk oversalting and peppering the dish.

12. STEP 12

    

    Add the rice and smooth it out, but do not mix it with the meat.

13. STEP 13

    

    Pour in enough boiling water so that the water is 1.5-2 cm higher than the rice. I needed about 1 more liter.

14. STEP 14

    

    Stick the garlic heads into the rice, tails up.

15. STEP 15

    

    Set the multicooker to the “Pilaf” mode for 1 hour. After the specified period has passed, after the sound signal, leave it on heating for another 10-15 minutes. Determine the exact time using your technique!

16. STEP 16

    

    This is what the pilaf should look like: most of the moisture is absorbed into the rice and it swells greatly, and the remaining broth evaporates. If you have some liquid left at the bottom, that's okay. It will be absorbed into the rice and meat.

17. STEP 17

    

    Stir the finished pilaf, place on plates, sprinkle with herbs if desired and serve. Bon appetit!

Comments on the recipe

anvara

06.12.2023

4.6

Pilaf with pork turns out delicious in a slow cooker.

Natalia M

06.12.2023

5

I often cook pilaf for dinner. This time I made pilaf with beef in a slow cooker. This technique turns out any dish perfectly! Following the steps, I first fried the pieces of meat. Then I added diced onions and sweet carrots, cut into cubes. All this was slightly browned, and such an appetizing aroma was already floating out! While the zirvak was preparing, I washed and soaked the short grain rice to remove excess starch. I like round rice in pilaf or Kuban “for pilaf”. I took twice as much water as rice. After the end of the pilaf program, all the water was absorbed into the rice. The juice from the meat and vegetables was distributed throughout the pilaf, it was very tasty! The beef became soft and tender. I only used cumin as a spice. These small grains are slightly warming with their spiciness and go well with the meat in my opinion. And I’m always surprised how a head of garlic gives off its wonderful aroma and taste to pilaf and at the same time remains intact). In general, I recommend this recipe to everyone, the pilaf turns out great!

Marjoram

06.12.2023

5

Pilaf with beef in a slow cooker, to my taste, turns out no worse than in a cauldron. The recipe is simply wonderful! I just want to cook and eat this pilaf again and again, thank you very much!!!