Cooking time: 110 minutes
The recipe for pilaf with ribs in a slow cooker will fully meet your expectations. The pilaf turns out crumbly and tasty.

Of course, the recipe for pilaf in a slow cooker does not claim to be a classic, since many subtleties are not taken into account. Even the cooking process itself can hardly be called ordinary, because a cauldron for pilaf and a multicooker bowl are completely different things.
But! Pilaf in a slow cooker turns out tasty and crumbly, and this is one of the main criteria for the taste of pilaf.
By choosing a pilaf recipe for lunch or dinner, you kill two birds with one stone. After all, you will have both a side dish and meat at the same time. If you also prepare a salad to go with the pilaf, then you won’t get a price.

Pork ribs 500 grams
Rice 1 cup
Water 2.5 cups
Carrots 2 pieces
Onion 1 piece
Spices salt, pepper, pilaf seasoning
Bay leaf 1 piece
Garlic 4-5 cloves
Vegetable oil 3 tbsp. spoons

1. To make the pilaf extraordinarily tasty, the ribs need to be fried.
First, rinse the meat and divide it into pieces. Place them in the multicooker bowl. Set the “Frying” mode, time 20 minutes.
Let the ribs roast while you do the vegetables. Peel the carrots and onions. Chop the onion, grate the carrots.
When the ribs become golden brown, add chopped vegetables to them. Fry everything together.

2. Then pour a glass of water into the fry. Select the “Extinguishing” program, set the time to 30 minutes. Close the lid and cook the meat until the end of the program. The meat will simply melt in your mouth and will not be rubbery at all.

3. Then add a glass of rice to the multicooker. Rinse it thoroughly under running water first.

4. Place spices and peeled garlic cloves here.

Add water. Remember that you already added a glass of water. Make sure that the water covers the rice by about the thickness of a finger. Select the “Rice/desserts” program, leave the time suggested by the program. Cook the pilaf until the beep.

5. This is what the pilaf looks like after opening the lid.

6. If you mix it, you will get a picture like this.

When you don’t really want to force family members to eat canned food for lunch, but you don’t have any time to cook, you can cook a dish like pilaf with ribs in a slow cooker. Despite the fact that a multicooker cannot fully replace a cauldron, it produces a very appetizing and tasty pilaf, which requires practically no attention from housewives and does not take up their precious time.

Classic pilaf with pork ribs in a slow cooker

Ingredients:

• pork ribs - 800 gr;
• garlic - 1 head;
• onions - 2 pcs.;
• rice - 4 cups;
• oil (any) - 1 tbsp. spoon;
• carrots - 2 pcs.

How to cook:

1. Pour oil into a multi-cooker bowl and place the ribs in it. Add salt, pepper and keep for half an hour in the “Frying” (“Baking”) mode.
2. When half the specified time has passed, place peeled and chopped onions and carrots with the ribs and simmer everything together for the remaining time.
3. Pour water into the multicooker (2 times more than rice), add pepper and salt if necessary.
4. Add a tablespoon of dried barberry berries, one and a half tablespoons of pilaf seasoning, put in garlic (not peeled, but separated into cloves). Add rice.
5. Turn on the “Pilaf” mode, close the multicooker and wait until it signals the end of cooking.

Ribs pilaf with bell peppers in a slow cooker

Ingredients:

• onion - 1 pc.;
• pork ribs - 0.5 kg;
• seasoning (for pilaf, khmeli-suneli, cumin) - 0.5 teaspoon;
• carrots - 1 pc.;
• sweet bell pepper - half a pod;
• salt - 0.5 teaspoon;
• garlic - 3-4 cloves;
• sunflower oil - 1 tbsp. spoon;
• ground black pepper - 2 g;
• water - 2 cups;
• Bay leaf.

How to cook:

1. Peel and chop the onion. Peel the garlic cloves and cut into slices.
2. Pour the oil into the multi-cooker bowl and quickly (no longer than a minute) fry the onions and garlic in it until they release juice and give off an aroma to the oil. (We use the “Frying” or “Baking” mode.
3. Chop the ribs and place in a bowl with the onions and garlic. Fry everything together for about 5 minutes.
4. Cut the pepper into small strips, the carrots into slices and add the vegetables to the meat.
5. Mix everything, pour in water, add bay leaf and add seasonings. Salt and pepper.
6. Add rice and mix well. Turn on the “Pilaf” mode (if it is not there, you can use the “Rice/Buckwheat” or “Porridge” program). Wait until the liquid has completely evaporated (or until the end of the program).

The finished pilaf is served on portioned plates, sprinkled with herbs.

Pilaf with ribs and champignons in a slow cooker

Ingredients:

• water - 3 tbsp.;
• ribs - 300 gr;
• champignons (can be replaced with any mushrooms) - 300 g;
• onion - 1 pc.;
• rice - 1.5 tbsp;
• carrots - 1 pc.

How to cook:

1. Wash the ribs and cut them.
2. Peel the mushrooms, rinse them and cut into slices.
3. Peel and chop the onion very finely.
4. Peel the carrots and grate them on the coarsest grater.
5. Rinse the rice in several waters.
6. Place ribs, onions, carrots and mushrooms in a multicooker bowl. Sprinkle rice on top and pour in water.
7. Salt and pepper the dish, add spices to taste. Instead of black pepper, many people use a mixture of different types of peppers.
8. Turn on the multicooker in the “Pilaf” mode (you can set the “Stew” mode for an hour) and wait for the sound signal.

If family members do not really like fatty pilaf, you can cut off some of the fat from the ribs. Before cooking, it is recommended to lightly salt the meat and leave it to soak in the salt for a few minutes. You can use lamb ribs instead of pork ribs. It turns out very tasty if you divide the amount of meat specified in the recipe in half and prepare pilaf from lamb and pork ribs, taken in equal quantities.

Sunflower oil for preparing pilaf can be replaced with any vegetable oil (olive, sesame or cottonseed) and even with fat tail fat.

Sometimes rice is first poured into the multicooker, the seasonings are mixed in water and then the resulting mixture is poured into the multicooker bowl. Tajik or Uzbek varieties of rice, which absorb fat well and have low starch content, are best suited for pork ribs pilaf. It is better not to use steamed or wild rice in this case.

It is best to smooth the surface of the rice or mix the ingredients to form a mound.

Garlic for pilaf does not need to be separated into cloves. In this case, the whole head is stuck into the middle of a mound of rice and cooking begins.

The color of the resulting pilaf largely depends on the seasonings used. To change the color of the finished dish, you can add Provençal herbs, turmeric, tomato paste, oregano and any other seasonings to taste during cooking.

Traditional pilaf is made from lamb, but pork in this case gives no worse results, especially if there are good pork ribs. And in general, pilaf turns out much tastier if you use meat on the bone, since the rice is soaked in rich broth and the taste becomes much richer. To prepare pork ribs pilaf, take pieces of ribs 7-8 cm in size and rinse them well in cold water. It’s clear that the more meat there is, the tastier the pilaf will be.

Rinse the rice in cold water until clear. For traditional pilaf, it is recommended to use long-grain rice, but I prefer short-grain rice. In general, it depends on who you like best, the main thing is that it doesn’t boil too much during cooking. You can even take steamed rice, then the pilaf will probably be crumbly.

For this amount of rice you need to take 1 large carrot, or 2 medium-sized ones. In general, there are never too many carrots in pilaf; the taste only benefits from this. Peel the carrots and grate on a coarse grater.

Peel 1 large onion and cut into small pieces. Separate 4-5 cloves from the head of garlic and peel, rinse the remaining head well, since we will use it entirely along with the peel.

Place pork ribs, onions and carrots in a multicooker bowl, add salt, black pepper and pilaf seasoning (or other seasonings to taste, the main thing is that it has an “oriental” flavor, otherwise the pilaf will be just rice). Then add vegetable oil (preferably, of course, olive oil, but if you use something else, take refined oil so as not to interrupt the taste of the seasonings and not add an unpleasant odor). Mix the loaded ingredients well and level them on the bottom of the bowl. Place the rice on top in an even layer without mixing with the rest of the ingredients. Insert garlic cloves into the rice and a well-washed garlic head in the husk in the middle.

Carefully pour in cold water (this amount requires about 500 ml) so that the water only slightly covers the rice, which should be visible in the next photo if you look at the edges. The main thing is not to overdo it with water, otherwise the pilaf will not be crumbly, but will turn into porridge. You need to keep in mind that when cooking in a slow cooker, there will be no such evaporation during boiling, and the food’s own juice will be added.

Place the bowl with the ingredients in the multicooker and turn on the “Pilaf” program, cooking time - 1 hour.

After the multicooker signal, open the lid and gently stir the finished pilaf to give it a traditional golden-orange hue.

Bon appetit!

Cooking time: PT01H50M 1 h 50 min.

The combination of rice and meat is the basis for delicious pilaf. But preparing real pilaf is not an easy task, because the recipe for this national dish has a lot of nuances. We will limit ourselves to a more modest set of products and spices for the dish, and in the end we will get a delicious dinner or lunch. Rice with ribs in a slow cooker turns out to be a hearty, fairly high-calorie treat, and the whole family will certainly enjoy it. Cooking is a pleasure! The main secret is the right type of rice for a particular dish. To make short rib rice, use parboiled rice (rice that has been steamed). You will need the same type of cereal for pilaf. The unique properties of steamed cereal give the dish the “correct” consistency; it will not at all look like rice porridge with meat.

Ingredients:

• steamed rice - 1.5 multi cups.
• beef ribs – 500 gr.
• onion – 1 pc.
• carrots – 1 pc.
• vegetable oil – 2 tbsp.
• water – 3 multi glasses.
• salt, ground pepper, turmeric, barberry, herbs, garlic - to taste.

How to cook rice with ribs in a slow cooker:

Let's prepare the vegetables - onions and carrots. Let's clean them and grind them. The carrots can be grated or cut into short strips, and the onion can be chopped into cubes. Then place the vegetables in the multi-cooker bowl.

Beef ribs should be washed well. Please note that there are often bone fragments on the edges of the rib bones that remain after chopping. I recommend removing them immediately so they don’t end up in the finished dish! Place the ribs in a bowl with vegetables.

Add vegetable oil and start the “frying” program for 15 minutes. During this time, the ingredients will brown.

Wash the steamed rice in cold water and place the cereal in a bowl.

Add spices and seasonings. At this stage of preparation, everything depends on your wishes. I added salt, ground black pepper, dried green onions, turmeric to give a golden hue to the finished dish, and several dried barberries. Garlic is also perfect for this dish, but it is not recommended to chop it. It’s better to take 1-2 cloves of garlic and, without peeling it, crush it on the board with the flat side of a knife. Then add it to the dish. Garlic prepared in this way will give the dish maximum flavor.

In addition, you can add ready-made seasoning “For pilaf” as spices. In its composition you will find all the ingredients that go well with rice and meat. When adding “For pilaf” seasoning, you will need to exclude turmeric and barberry from the list of ingredients.

Pour water into the bowl at a ratio of 1:2 relative to the volume of rice. We launch the “Pilaf” or “Krupa” program. Cooking time for rice with ribs in a slow cooker is 1 hour. It is advisable not to open the multicooker lid while cooking. During cooking, the rice will absorb all the water, become crumbly and very aromatic. Ribs in a slow cooker also have time to cook.

This is a great dish for family and guests. Many nationalities love it, even if it is not a national dish.

Many people cook it according to old recipes in special dishes, cast iron pots, cauldrons, and frying pans. I offer a recipe for cooking pilaf in the Polaris PMC 0517 AD multicooker. The dish turns out great without any extra hassle or difficulty.

Pilaf with ribs in a slow cooker: recipe

Ingredients:

rice – 2 cups

pork ribs - 7-9 pieces

sunflower oil – 13 tablespoons

water – 3 glasses

onion – 1 pc.

carrots - 2 pcs.

bay leaf – 3 pcs.

garlic – 1 head (5-6 cloves)

seasoning for pilaf - to taste

salt - to taste

Cooking pilaf

Prepare products:

onion – peel, cut;

carrots - wash, peel, grate on a coarse grater;

pork ribs - rinse;

garlic – divided into cloves (no need to peel the cloves);

Rinse the rice and add water until it is poured into the slow cooker.

Pour 13 tablespoons of sunflower oil into the pan of the Polaris PMC 0517 AD multicooker. Turn on the “Frying” mode for 30 minutes. Fry with the lid open.

When the oil is hot, place the chopped onion in it and fry until signs of golden color appear (no need to fry too much). Place the ribs in the onion, add salt and, turning occasionally, fry them. 15 minutes before the end of frying, add carrots and bay leaves, simmer everything for 10 minutes.

In the remaining 5 minutes of the Roasting program, add 3 cups of hot water until the end of the Roasting program.

Add rice to the mixture obtained by frying, add salt, pilaf seasoning (to taste), garlic cloves, mix everything, close the multicooker lid and run the “Grains” program for 25 minutes of cooking.

At the end of the program, the multicooker will switch to heating mode; leave the multicooker in this mode for 15 minutes for the dish to finish cooking.

After 15 minutes of heating, feel free to open the lid and start serving the table.

This is how pilaf with pork ribs was prepared, where you didn’t have to stand at the stove all evening, and the Polaris PMC 0517 AD multicooker became an assistant in the preparation.

All that remains is to mix the dish and place the pilaf on plates.