Uzbek pilaf in a slow cooker

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Products for pilaf

2. STEP 2

   

   Cut carrots into strips

3. STEP 3

   

   Pour vegetable oil into the multicooker bowl, add carrots and set the “Fry” mode for 15 minutes. Allow the multicooker to complete the program.

4. STEP 4

   

   Peel the onion, chop and add to the carrots. Set the "Frying" mode, 10 minutes. enough for onions

5. STEP 5

   

   While the vegetables are roasting, chop the meat.

6. STEP 6

   

   Add to vegetables.

7. STEP 7

   

   Set the “Frying” mode, set the time to 15 minutes. Allow the multicooker to complete the program.

8. STEP 8

   

   Add salt. Add barberry and turmeric. and keep it on the “Frying” mode for 15 minutes. It is necessary to mix the components of the pilaf with a wooden spatula at each addition.

9. STEP 9

   

   Rinse and dry the rice. A clean linen towel is suitable for this.

10. STEP 10

    

    Place rice on meat and distribute evenly. Place a head of garlic and a pod of pepper on top.

11. STEP 11

    

    Set the “Rice/cereals” mode, set the time to 1 hour. Wait until the multicooker completes the program.

12. STEP 12

    

    Our crumbly pilaf is ready.

Comments on the recipe

Corason

12.08.2023

4.5

I wanted to cook pilaf. I cooked pilaf over the fire, on the stove, and in the oven, but I didn’t try it in a slow cooker. I found Uzbek pilaf in a slow cooker using the ingredients through a search. I decided to cook pilaf according to this recipe, replacing lamb with pork, which is more familiar to us. I prepared the dish exactly according to the recipe, only I did not cut the carrots into strips. I fried the vegetables in a slow cooker, put in the meat, and fried it. I added all the spices on the list, added washed rice and set the “cereal” mode. I cooked Uzbek pilaf in the Redmond multicooker for 20 minutes, so I set the time on this mode. I was surprised how easy and quick it is to prepare crumbly and flavorful pilaf. I really liked the recipe, I took it into my piggy bank, I will cook pilaf in the slow cooker more often. The meat came out tender and soft, the vegetables were excellent, each grain of rice stood on its own, and the spices harmonized perfectly with all the products. Thank you!

Yuliya

12.08.2023

4.8

Yes, this recipe really produces crumbly and very tasty pilaf)) Good proportions of all ingredients. If you wash the head of garlic well, without peeling it, and press it a little into the rice, it will give more flavor to the pilaf. By the way, the garlic itself turns out very tasty and juicy! And I always add cumin, it adds even more of a piquant oriental flavor!

Valli

12.08.2023

4.5

Wow! I haven't tried this for a long time! I always had to follow this recipe:

Maslova Tatyana

12.08.2023

5

Thank you for the good review! And about cumin, I completely agree with you, it’s just that, as usually happens, I thought it was there, but when I started cooking it turned out that it wasn’t. So, since I made pilaf without this spice, I didn’t include it in the recipe. But pilaf with cumin really does have a richer oriental flavor.

Nadine

12.08.2023

4.6

Tatyana, it’s not entirely clear - why dry rice? and when to add water? According to the recipe, 2 cups.

Maslova Tatyana

12.08.2023

4.7

Nadine, the rice is dried to improve its properties in the pilaf, so that the pilaf is crumbly and does not stick together into porridge. I suggested drying it on a towel, or you can also dry it in a frying pan, adding 1-2 tbsp. spoons of butter. Just dry it, but don’t fry it. And when to add water, I apologize, I missed it, but in my opinion this is already clear - Put rice, garlic on top and pour water. Better hot.

Nadine

12.08.2023

4.7

Tatyana, thanks for the answer! I really like to cook in a slow cooker, but the pilaf really got boiled in it. I chalked it up to the fact that the rice didn't suit me. I will definitely try your recipe!