A unique kitchen appliance, the multicooker allows to the modern housewife prepare dishes of any complexity in the shortest possible time. Thanks to this wonderful device various side dishes, soups and baked goods will turn out excellent even for a person far from cooking. The point is that this kitchen appliances so easy to use and “smart” due to built-in programs that it is almost impossible to spoil the products.

You can also easily and simply cook complex foods in a slow cooker. oriental dish- pilaf. This function is provided in almost all popular brands of the device: “Vitek”, “Mulinex”, “Panasonic”, “Polaris”, “Redmond”, “Scarlett”, “Philips” and others. They make pilaf very tasty, crumbly, like a real Uzbek side dish. You just need to set the cooking time correctly and temperature regime for each model.

We present to your attention step by step recipe with photos and video instructions, following which you can make an amazing eastern pilaf lamb in a slow cooker. In this case, your dish will turn 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 (cumin, black ground pepper, saffron, barberry, coriander) taste
• salt to taste
• vegetable oil 3 tbsp.

Per serving

Calories: 139 kcal

Proteins: 6 g

Fats: 10.5 g

Carbohydrates: 9.8 g

30 min. Video recipe Print

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We need to fix it Advice: Lamb for pilaf should be fresh and have a bright red color of meat. It's better to choose back

, shoulder blade or breast.

Features of cooking pilaf in a slow cooker

1. To get excellent results you need to follow some rules.
2. Products must be added to the kitchen appliance in stages. The standard “Pilaf” function is available in almost all types of multicookers. If one is not found, then it is easy to replace. By combining modes and adjusting time and temperature, you can create any cooking masterpiece . For example, in the "Rice" program they cook lean, dietary pilaf without meat. It is also recommended to use this function for preparing sweet pilaf with dried fruits or milk. The "Baking" mode can be used to fry vegetables and meat. Function "Porridge" -"Pilaf" mode. Thanks to this program, the liquid is perfectly evaporated, and the ingredients are saturated with aromas and made juicy.
3. Depending on model and power kitchen appliance, pilaf can be cooked in a slow cooker different time. The fastest way to prepare a dish is in a pressure cooker, where the process occurs under steam pressure in a hermetically sealed container.
4. The main advantages of a smart device are uniform heating of all ingredients and a “thermos” function. Thanks to this, the food almost never burns. No need to add great amount oils for cooking various dishes. Side dishes and porridges 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 deliciously rich and appetizing.

For piquancy and originality, you can add some unique “notes” to the recipe. For example, apples, raisins, and prunes would be an interesting combination with meat and rice. Especially delicious pilaf made with mushrooms, they are fried together with vegetables and meat. Main secret delicious pilaf- preparing it from quality products with imagination and love.

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Large dish with aromatic pilaf- already in itself perfect occasion and a reason for a friendly get-together, especially if this pilaf is made from young fragrant lamb. Therefore, if you decide to gather near and dear people, but there is no time to prepare many dishes, pilaf will always help you out. It’s faster and easier to make it in a slow cooker.

I have already talked about the features of preparing pilaf in a slow cooker, how to ensure that the pilaf turns out crumbly, juicy and aromatic.

But lamb pilaf is worthy of a separate post, because it is a classic of the genre, magnificent and timeless :). So, let's get started and prepare lamb pilaf in a slow cooker today.

I prepared lamb pilaf in a Redmond multicooker; your multicooker, even if it is from a different brand, will also cope with the task perfectly.

Ingredients for the recipe for pilaf with lamb in a slow cooker
Mutton	500-600 grams
Long grain rice	2 glasses
Onion	1 large head (100 grams)
Carrot	1 large (150 grams)
Garlic	4-5 large cloves
Vegetable oil	8 tablespoons
Zira	1/2 teaspoon
Fresh dill	half bunch
Salt	taste
Water	3 glasses

How to cook lamb pilaf in a slow cooker

Meat: cut the butt, shoulder or brisket into small pieces measuring approximately 3 by 3 cm. Check carefully to ensure that there are no bone fragments left. When chopping lamb, you often end up with a lot of small, sharp fragments. Agree, it will be very unpleasant to find them later in pilaf.

Finely chop the onion, grate the carrots on a coarse grater or cut into thin strips.

Wash the rice thoroughly cold water before clean water. Place in a colander and let the water drain.

Grind the zira in a mortar. You can take ready mixture spices for lamb pilaf.

Pour refined vegetable oil into the multicooker bowl and set the Fry mode for 30 minutes. Once the oil is hot, add the onions and carrots and sauté until the onions are translucent.

Add pieces of lamb, cumin and cook, stirring occasionally, until the end of the mode.

Add the washed rice and level it out. Add a few unpeeled cloves of garlic.

Pour boiling water in which salt is dissolved. When preparing pilaf in a multicooker, you need to take a little less water than the norm, not the usual 1:2, but 1:1.5, since a tightly closed multicooker lid does not allow the water to evaporate quickly and it can turn out to be porridge. The exception is steamed rice.

If the rice is not steamed, but long-grain or medium-grain, then fill it with warm water and set aside. Turn on the multicooker, set the “Frying” mode, pour in the oil. By the way, the oil must be refined, since pilaf is prepared on high temperatures and unrefined oil will simply burn and smoke. Cut the lamb into medium pieces.

As soon as the fat is as hot as possible, add the meat. If there are bones, then we also put them in the bowl. We won’t eat bones, but zirvak on bones will be richer and tastier.


Fry the lamb until beautifully golden brown. Don’t be afraid - the meat will not dry out, since when placed in hot fat, a crust immediately forms on it, and the “sealing” process occurs.


We clean the onions, cut them into half rings, add them to the meat and fry for another 4-5 minutes - the onions should also become golden.


At this time, let's take care of the carrots. We clean and chop into cubes, as in the photo. Under no circumstances should we grate it! This is very important point for pilaf, grated carrots will turn into “porridge,” but chopped carrots will retain their shape. We send the carrots to the onions and lamb, fry until all the components turn brownish and the liquid has completely evaporated.


Now add rice. If it is steamed, then just add it, and if not, then wash it well until the water is clear, let the liquid drain and send it to the meat with vegetables. Fry, stirring occasionally. 2-3 minutes is enough - the rice will change its color and become slightly transparent.


Pour in water so that it covers the rice by 1-1.5 cm. The water should just boil! Under no circumstances pour cold water - this is not good for the pilaf, nor for the multicooker bowl. Salt, add spices. Mix thoroughly - we won't do this again!


Wash the head of garlic, remove the roots, upper layer husks and insert, unpeeled, into the center of the bowl. Add broken bay leaf if desired. Close the multicooker lid and turn on the “pilaf” mode.


We prepare until the end of the program. After the sound signal, do not open the lid for another 5-10 minutes. We spread our fragrant crumbly real Uzbek pilaf onto the dish, throwing out the bones that are no longer needed, and inviting everyone to the table!

Lamb in a slow cooker is always tasty, and most importantly, without special troubles. For those who do not like the aroma and specific taste similar dishes, we recommend buying young lamb meat. It doesn't have unpleasant odor, and always comes out extraordinarily tender. So, to all the fans bright flavors We offer several recipes for lamb dishes that are easy to make using a slow cooker.

Real Uzbek pilaf is made from lamb. So we will use such meat to prepare a dish, although not in a cauldron, but in a bowl of “smart” technology.

• 120 g rice grains;
• two carrots;
• two onions;
• head of garlic

Algorithm of actions:

1. Pour oil into the bowl, if available, then cottonseed oil. Lay out the pieces of lamb, turn on the “Fry” mode and fry the meat until golden.
2. Then lay out the carrot strips, onion cubes, sprinkle with seasonings for pilaf and fry the ingredients in the same mode until the vegetables are half cooked.
3. Afterwards, pour in the rice, pour in water in a ratio of 1:2, stick in the peeled head of garlic, do not stir the ingredients.
4. Turn on the “Pilaf” mode for an hour.

Recently, people have been trying to eat healthy, so many people have a multicooker in their kitchen, thanks to which they can prepare not only tasty, but also healthy dishes. Since the components of the dish in the bowl simmer in own juice, taste lamb stew It comes out deliciously tender.

For half a kilo of lamb, prepare in advance:

• two multi-colored sweet peppers;
• onion and carrots;
• two tomatoes;
• two garlic cloves;
• 0.5 tsp. coriander;
• a little khmeli-suneli.

Algorithm of actions:

1. Cut the lamb randomly, but not too large, put it together with refined oil, cloves of garlic and onion into a bowl. Select the “Fry” option and fry the ingredients until the meat turns golden.
2. Then put carrots and peppers cut into strips, as well as chopped tomato pulp (without skin), into a bowl. Fresh tomatoes can be replaced with tomatoes in their own juice or tomato paste.
3. Sprinkle the meat and vegetables with coriander, salt, pepper, add suneli hops, and pour in half a glass of boiling water.
4. Switch to the “Stew” option and cook the dish for an hour.
5. As soon as the signal sounds, add chopped herbs, such as cilantro or parsley, and leave the dish in the “Warming” mode for seven minutes.

Lamb with potatoes is always nutritious and absolutely finger-licking good. Meat young lamb It does not have a specific smell, but on the contrary, attracts with its unique aroma. Potatoes are soaked in meat juice, which makes the vegetable incredibly tasty.

For a kilo of lamb, prepare in advance:

• kilo of lamb;
• six potato tubers;
• two onions and carrots;
• one bell pepper;
• half a glass of tomato juice;
• cumin, allspice.

Cooking method:

1. We start preparing the dish by frying the pieces of lamb in oil, turning on the electrical appliance to the “Frying” mode.
2. As soon as the meat is browned, lay out onion half rings and carrot sticks, add allspice and black pepper, salt and cumin, add water and cook in the “Stew” mode for 1.5 hours.
3. As soon as the multicooker beeps, add potato cubes to the meat and vegetables, pour in tomato juice and continue to simmer for another half hour.

Traditional lamb shurpa

All lovers oriental cuisine They will definitely appreciate a dish like shurpa.

Shurpa is made from lamb, a meat that is difficult for our digestion. Therefore, we recommend that before you taste ready dish, drink a cup of green tea.

Ingredients:

• lamb on the bone, weighing 450 g;
• five potato tubers (medium);
• two tomatoes;
• juicy fruit of bell pepper;
• one onion and one carrot each;
• two garlic cloves;
• cilantro, cumin.

Cooking method:

1. Place the meat in a bowl, pour in 1.5 liters of water, program the multicooker to “Stew” and cook for about an hour.
2. Strain the finished meat broth, remove the meat from the bone and cut into small cubes.
3. Place thick strips of pepper, large slices of potatoes and tomatoes, diced onions and carrots, and slices of garlic into the bowl.
4. Add pieces of lamb to the vegetables, fill everything with broth, salt, pepper, throw in a pinch of cumin and cook for an hour in the “Soup” mode.
5. Serve shurpa with chopped cilantro. If you do not like such a spicy herb, then replace it with parsley or dill.

Cooking lagman

Lagman is another oriental dish made from lamb. Rich broth, tender meat and spices seem to immerse us in the world of the East. Let's see how you can prepare such a dish in a slow cooker.

Ingredients:

• lamb on the bone weighing half a kilo;
• one bell pepper;
• spoon of tomato paste;
• three garlic cloves;
• large onion and carrot;
• 220 g noodles (not spaghetti);
• radish (half).

Cooking method:

1. Properly chopped vegetables are the key to a tasty dish.. So, cut the onion into half rings, not too thin, but not too thick (2 - 3 mm). In no case should we grate the carrots, but cut them into cubes half a centimeter thick. Cut the pepper into half rings the same thickness as the carrots. Just chop the garlic and chop the potatoes small cubes. But you can grate the radish.
2. Now the meat. We cut it off the bone and cut it into pieces.
3. Turn on the multicooker, select the “Frying” option, pour in a little oil and fry the meat pieces until golden brown.
4. Then add onions, carrots, radishes and tomato puree, after five minutes add pepper, and after 15 add seasonings. Here you can use cumin, coriander, a mixture of oriental spices, and, of course, don’t forget about salt. Pour in water, change the “Frying” mode to the “Stewing” mode and cook for two hours.
5. Half an hour before they are ready, add the potatoes.
6. Boil the noodles separately, but do not cook them for too long - they should retain their elasticity. Ready noodles rinse and transfer to any container.
7. We serve lagman like this: put noodles on a plate, fill it with meat and vegetables and sprinkle with fresh herbs.

Recipe with beans

This dish can be classified as a hot soup or stew, or used as a gravy. It all depends on the amount of water used in preparation.

Ingredients:

• 550 g lamb;
• 650 g potatoes;
• two medium carrots;
• two onions;
• 220 g beans.

Cooking method:

1. Cut the lamb into pieces and fry in oil until golden brown in the “Fry” mode.
2. Chop onions, carrots and potatoes and add to the meat. We also pour in the beans, which must first be soaked in water.
3. Add salt and other spices of your choice, pour in water. The amount of the latter depends on the desired thickness of the dish.
4. Cook the meat and beans in the “Stew” mode for 1.5 hours. Serve with fresh herbs.

Lamb kharcho in a slow cooker

Kharcho – tasty dish Georgian cuisine. You can cook it just as tasty as at home, and most importantly, quickly, in a slow cooker.

Ingredients:

• 620 g lamb;
• three onions (one for broth);
• half a glass of rice grains;
• three cloves of garlic;
• two spoons of tomato puree;
• two tsp. khmeli-suneli.

Cooking method:

1. Place pieces of lamb and an onion in a bowl, pour two liters of water and set the “Stew” mode for two hours.
2. For this dish, you still have to use a frying pan in which we fry the chopped onion and tomato paste in oil.
3. As soon as the meat is ready, add the roast, pour out the rice grains, add salt and suneli hops. We do not change the mode, but only set the time for another hour.
4. After the signal, we put chopped garlic and leave the soup in the “Warming” mode for half an hour.

Meat baked with herbs and garlic

Provencal herbs add a special flavor to any dish. And, of course, garlic, which has its own spicy taste, also plays general composition not the least role. And now we will tell you how to cook lamb in a slow cooker with garlic and herbs.

Ingredients:

• 1.5 kg lamb;
• six cloves of garlic;
• tsp Provençal herbs;
• three tablespoons of olive oil;
• sprig of rosemary;
• mixture of peppers, salt.

Cooking method:

1. Grind the mixture of peppers in a mortar, add garlic passed through a press, spices, rosemary leaves, salt and olive oil.
2. Rub the resulting mixture thoroughly onto the lamb, wrap it in foil and leave to marinate for an hour.
3. Then put the workpiece in a bowl and bake for 1.5 hours in the “Baking” mode.

After eating lamb, a specific aftertaste remains. To tone it down, cook the meat with any sour fruits, vegetables or sauces, for example, tomatoes, quince, cherry plum, lemon juice or wine vinegar.

How to cook delicious pilaf without spending a lot of time and effort? Of course, using a slow cooker. Lamb pilaf in a slow cooker - tasty, nutritious, light and healthy dish. You can see this for yourself by preparing it according to one of our recipes.

Pilaf is a very healthy dish. It is believed that it helps restore strength after suffering stress and nervous diseases. When cooked in a slow cooker, pilaf is not as fatty as in a cauldron or pan, and is easily absorbed by our body.

How to cook real oriental lamb pilaf in a slow cooker? Experienced housewives will tell us about this:

• To prevent pilaf from turning into porridge, you need to choose firm, round-grain rice;
• to give a beautiful rich color Red or yellow carrots should be added to the dish;
• The classic method of preparing pilaf involves adding unpeeled garlic;
• cumin is used as a spice, but you can replace it with a seasoning intended specifically for pilaf;
• lamb needs to be fried in small portions so that it does not stew in its own juice;
• In no case should you stir pilaf after adding rice until the end of the cooking process;
• vegetable oil can be replaced lamb tail– this way the pilaf will acquire a real oriental taste;
• water should be added in small portions: if you pour too much liquid, the pilaf will boil and not stew;
• to give pilaf sweetish taste, you can first cover the carrots with sugar and leave for a few minutes;
• Lamb pilaf in a multicooker “Redmond”, “Polaris”, etc. is prepared in the “Rice-porridge” or “Pilaf” program mode.

Classic recipe for pilaf with lamb in a slow cooker

This is the simplest and most common way to prepare pilaf. You can choose seasonings at your discretion, but “For pilaf” spices or ground black pepper are ideal.

Compound:

• 700 g lamb;
• 0.5 kg rice;
• 2 pcs. onions;
• garlic head;
• 2 medium carrots;
• filtered water;
• vegetable oil;
• salt and spice mixture.

Preparation:

This recipe is unusual in that tomatoes are added to the pilaf. They add juiciness to the dish, and barberry and ginger - unique taste and aroma.

Compound:

• 700 g lamb;
• 500 g rice;
• 2 carrots;
• 2 pcs. Luke;
• 2 large tomatoes;
• 1 unpeeled garlic head;
• 2-3 garlic cloves;
• ½ tsp. grated ginger;
• barberry, cumin, turmeric, salt - to taste;
• filtered water;
• olive oil.

Preparation:

1. Prepare vegetables, meat and rice as in the previous recipe.
2. Finely grate the ginger and chop the garlic cloves.
3. Set the multicooker to “Frying” mode and add olive oil (it can be replaced with any vegetable oil). Place ginger, garlic and half of the chopped onion into a bowl. Fry, stirring constantly, until golden brown.
4. Place lamb pieces in a multi-bowl, add barberry, cumin, turmeric and salt and fry for 5 minutes. Then set the “Stew” mode on the multicooker and cook the meat for about half an hour. If necessary, you can add a little water.
5. Then add the diced tomatoes and mix.
6. Now add the remaining chopped onion. It must be laid out in an even layer without mixing.
7. In the same way, distribute the grated carrots on top of the onion.
8. All that remains is to lay out the rice and the garlic head in the manner known to us and add water.
9. Set the desired mode and cook the pilaf for about an hour.

And only real gourmets can appreciate this dish. Don’t let it scare you that dried fruits make pilaf sweet taste, because they go perfectly with lamb and rice.

Compound:

• 600 g lamb;
• 1 tbsp. rice;
• onion head;
• 1 large carrot;
• 50 g each of prunes, dried apricots and raisins;
• garlic head;
• salt and spice mixture;
• filtered water;
• vegetable oil.

Preparation:

1. We wash the meat, dry it and cut it into cubes.
2. We clean the vegetables, grate the carrots into strips, and cut the onion into half rings.
3. Wash dried fruits thoroughly.
4. Set the multicooker to “Frying” and add vegetable oil.
5. Place the lamb and fry for 5-7 minutes.
6. Now add carrots and onions, season with spices and salt, fry for five minutes.
7. Switch the multicooker to the “Stew” mode and cook the lamb with vegetables for about half an hour. If necessary, add a little water.
8. Then add the dried fruits, mix and simmer for a few minutes.
9. Now distribute the rice evenly on top and add the garlic head. Pour water so that it covers the rice by 1 cm, and set the “Pilaf” or “Rice-porridge” program for 1 hour.
10. A sound signal will notify us that the dish is ready.

As you can see, preparing lamb pilaf in a slow cooker is quite simple. Don't be afraid to experiment with spices. So, you can add cilantro to an already prepared dish. Cook with pleasure and bon appetit!