Servings: 4
Cooking time: 60 minutes

Recipe Description

One of my very good friends, an ardent lover of pilaf, invited me to visit, having prepared an appropriate treat. Her dish had an indescribable zest, charm, aroma.

Deciding to tell the secret of such an amazing pilaf, my friend surprised me, because it was cooked in a slow cooker! And she does not accept any other methods of preparation.

Fragrant, crumbly and very tasty pilaf will be prepared by us!
Let's get started.

To cook crumbly pilaf you need:

• 700-800 gr. pork.
• 2 - 3 onions.
• 3 small carrots
• 1.5 cups of rice (in my case, polished long steamed rice, it will crumble in the dish anyway).
• Vegetable oil.
• 1 head of garlic.
• Bay leaf and spices for pilaf.
• Salt and pepper (to taste).

Cooking step by step:

We cut the meat not very finely so that the pieces turn out juicy, not overdried.
Fry it in sunflower oil until golden brown, setting the “Baking” mode for 40 minutes.

Next, cut the onion (at your discretion) and carrots into sticks, as thick as a match.

Add the prepared onion and bring it to transparency, a little with gold. Add carrots and fry everything until the signal.

Next, a very important step - we wash the rice until absolutely clear water.
It is necessary to clean the rice completely from starch. Better yet, soak for an hour in cold water before cooking. And you will be very pleased with the result.
Add 2 cups of water to the slow cooker and pour the cereal. Pour salt, pepper and seasonings for pilaf - about 1 tablespoon.

You can make your own seasoning. Zira, barberry, dried garlic, turmeric and saffron are needed.

Immerse the head of garlic. It must first be cleaned from the husk.
We close the multicooker with a lid and select the “Pilaf” program.
Further, it remains only to wait until the dish is ready and the beep sounds.
We pour the treat on a large plate and delight ourselves and the family with delicious food.
Bon appetit.

People who love plov can be divided into two groups. The first are sure that the most real fragrant and satisfying pilaf is only the one that is cooked in an iron cauldron on a fire, without a stove and only by a connoisseur of oriental cooking. The second ones laugh: if you do not follow all the necessary conditions for preparing pilaf and get a delicious dish as a result, this is already very good!

There are many recipes for pilaf, but in each of them a distinctive feature is the combination of two main spicy herbs. Zirvak, which is used in Central Asian cuisine or gara, which is added to pilaf in Azerbaijani cuisine, and, of course, rice.

Dear housewives, we offer to make pilaf at home in a slow cooker. In this recipe, we will try to stick to the golden mean: follow the basic rules for preparing this dish, but at the same time adapt it to our capabilities and gastronomic preferences.

How to make pilaf in a slow cooker - Ingredients:

• rice - 2-2.5 cups
• meat (pork, beef, veal) - 300-400 g
• carrots - 2-3 pcs.
• onion - 1 pc.
• garlic - 1 head
• salt, ground black pepper, paprika - to taste
• turmeric - 2/3 tsp
• suneli hops - 1 tsp
• seasoning for pilaf - 1 tsp
• dried barberry berries - to taste
• vegetable oil - for frying
• water - 700-800 ml

How to make pilaf in a slow cooker - step by step recipe with photo:

Before cooking rice, wash it and soak it for 20-30 minutes. This way it cooks faster and more evenly.

Chop the onion into thin half rings, cut the carrot into strips. We sauté vegetables in fragrant filtered oil in a slow cooker for 5 minutes using the “Frying” program. We put meat to lightly sautéed vegetables. Meat - thoroughly washed under running cold water and cut with a sharp knife, in the direction across the fibers, into sticks, 4-5 cm thick, fry for 10 minutes.

Add spicy spices: pepper, seasoning for pilaf, suneli hops, turmeric, barberry and about 1 teaspoon of salt.

Pour rice into the bowl with vegetables and meat. Smooth it out with a spoon or spatula, do not mix. To make pilaf with fluffy rice, it should not be stirred, so as not to destroy the grain structure and prevent the rice from becoming sticky.

Carefully pour in the filtered water so that it covers the top of the rice (approximately 2 cm). In the middle we put (press) the head of garlic, thoroughly washed with the husk. Be sure to make holes for steam to escape.

We prepare a dish in a slow cooker using the “Pilaf” program, set the cooking period to 1 hour with the “Time” button.

We decorate the finished dish with fresh herbs and serve hot to the table. It's so easy and simple to make pilaf in a slow cooker!

Bon appetit!

Many housewives are trying to unravel the secrets of its preparation. They try different recipes, but not everyone manages to create a real culinary masterpiece. Now we will share some recipes and secrets that will help you create the perfect pilaf in a slow cooker.

Preparing and cooking pilaf is a special ritual for many people. The main thing in this business is a positive attitude, and the slow cooker is designed to help us. The slow cooker was invented relatively recently, but immediately firmly won its rightful place in the kitchen of the housewives, mainly due to saving time and effort in cooking, as well as ease of use.

The most classic is lamb pilaf in a slow cooker. But that doesn't mean you can't experiment. You can cook different options: pilaf in a slow cooker with chicken, pilaf with pork in a slow cooker, pilaf with beef in a slow cooker, pilaf with mushrooms in a slow cooker, turkey pilaf in a slow cooker, pilaf with duck in a slow cooker, pilaf with seafood in a slow cooker. In addition, you can not focus on meat at all, cook the so-called. pilaf without meat in a slow cooker. This is how exotic types of pilaf are obtained: pilaf with vegetables in a slow cooker, fruit pilaf in a slow cooker, sweet pilaf in a slow cooker, pilaf with raisins in a slow cooker. But still, the classic, so to speak, correct pilaf in a slow cooker is Uzbek pilaf in a slow cooker. The recipe for this dish in different versions is on our website. Please note: the recipe for pilaf in a slow cooker with chicken is slightly different from the recipe for pork pilaf in a slow cooker. Pilaf in a slow cooker with beef, the recipe also has its own nuances, as well as the recipe for pilaf with lamb in a slow cooker. Basically, these differences are related to the cooking time, the method of cutting meat, the composition of spices.

Delicious pilaf in a slow cooker is, first of all, pilaf with meat in a slow cooker, as well as crumbly pilaf in a slow cooker. Cooking pilaf in a slow cooker involves a particularly careful approach to choosing rice. Rice for pilaf in a slow cooker is not suitable for everyone, it is better to take varieties of long-grain rice with a grain size of more than 6 mm: steamed, devzira, basmati, chungara, lazar. Some cooks try to do without rice. A recipe for a dish called barley pilaf in a slow cooker is known. But this is, rather, an experiment associated with the temporary absence of rice in the house of this culinary specialist.

Pilaf is such an interesting dish that it can be prepared in a dietary version, with a minimum of fat and even without meat. Dietary pilaf in a slow cooker suggests its own recipe, is prepared according to a special technology, but its taste is still the same fragrant and appetizing. It is also worth trying pilaf in a pressure cooker, because it can also be in different versions.

To cook delicious pilaf in a slow cooker, it is better to study recipes with photos of the dish. Try to take part in the training of novice housewives. Prepare your pilaf in a slow cooker. Step by step photograph all the stages, send the photo to us. We will post your recipes and photos on our website. For example, your pilaf in a slow cooker with pork, a photo and a recipe for this dish will help you feel like a master chef. So, pilaf in a slow cooker, recipes and photos for beginners are waiting for you.

After studying our recipes, you will know how to cook delicious pilaf in a slow cooker. For you, there are no more questions about how to cook pilaf in a slow cooker with chicken, how to cook pilaf in a slow cooker with pork, in general, how to cook pilaf in a slow cooker according to any recipe. Add your ideas to this. Improvise and create your perfect pilaf recipe!

And if you are interested, here are some tips for cooking pilaf:

The main secret of pilaf is not the composition of the products, but the technology of its preparation, strict adherence to the sequence of operations.

The ratio of meat, rice, onions, carrots should be one to one. The proportions of pilaf in the slow cooker are the same.

In no case should carrots be rubbed; they should be cut into large sticks or straws.

For cooking pilaf, it is best to use a flat cast-iron cauldron.

During cooking, rice should not be stirred and the lid should not be opened prematurely either.

If you let the pilaf brew for 30 minutes, it will be even tastier.

The leveled surface of the rice is poured, without mixing with zirvak, with hot water, so that it covers the rice by 1.5 - 2 cm. The head of garlic is pressed into the surface of the rice, you can add bay leaves for the “bouquet”.
The second option: rice is combined with meat, vegetables and spices, and continue to fry, stirring, for 2-3 minutes, until it changes color and the rice becomes transparent. A whole garlic is placed in the center of the bowl, if desired, a bay leaf. Only after that, boiling water is poured, and then they no longer interfere with cooking until the end of cooking.

This favorite dish of many can be prepared in the same way with beef or pork. Look at the photo for our recipe for Uzbek pilaf in a slow cooker.

Some recipes for Uzbek pilaf in a slow cooker recommend soaking rice for half an hour in salt water. It is believed that the water will take away some of the starch and the grains will not stick together. Worth a try, but won't this lead to excessive softening of the cereal and turning it into porridge? This tip is suitable if you want to reduce the cooking time: stew pilaf not for 40 minutes, but only 30.

Connoisseurs advise using the rare variety of Devzira rice, which is ideal for cooking, but also the most expensive. The groats of red color after washing become golden. You can buy on the market from Uzbek sellers or in an online store.


Uzbek pilaf, cooked in a slow cooker, is “tinted” by adding spices: saffron or turmeric. The dish will be not only tasty, but also beautiful. Saffron has an exquisite bitter taste and red-brown color, but it is often faked due to the high cost of this spice. Turmeric is more accessible, it will give pilaf a golden color and enhance the specific “oriental” taste and aroma. It will take quite a bit of it - one teaspoon, you need to add it before laying the rice.
Ready pilaf is washed down with warm black or green tea with lemon.

Golden rice with spices and the addition of meat has gone through a centuries-old path of development. With over 1000 recipes. Pilaf in a slow cooker is cooked recently, but it has become a worthy representative of an ancient recipe.

It remains a mystery where exactly they first began to cook this rice dish, which is loved by the whole world. It is generally accepted that even before our era, rice was a favorite product in India. There it was first served at the table with seasonings and spices. And the Persians improved the dish by starting to cook it with pieces of meat. The free inhabitants of the Caucasus began to eat it with lamb. In this form, this dish has survived to this day, but incorporating hundreds of small changes. Uzbeks cook it exclusively in a thick cast-iron cauldron on a fire with the addition of cottonseed oil. In the modern world, housewives have gotten used to cooking pilaf in a slow cooker or pressure cooker, and the taste is very close to the traditional Caucasian version.

If you have long wanted to cook delicious friable rice with spices, but are afraid to fail, step-by-step instructions with a description and a photo or a training video will come to your aid. Delicious pilaf in a slow cooker can be cooked even by young inexperienced hostesses. First, decide on the type of meat. It should be noted that pork and lamb are fatter than chicken. If you are afraid of harming your figure, then you should cook pilaf with chicken in a slow cooker. In taste, it will not be inferior to the classic one, and in terms of calories it will come out much easier. Uzbek pilaf in a slow cooker should be cooked only with lamb. If you live far from the Caucasus Mountains in a big bustling city, then you know that finding fresh chicken fillet on the supermarket shelves is much easier than young lamb. We bring to your attention two options for preparing Persian rice dishes: pilaf in a slow cooker with chicken and Uzbek rice with lamb. All recipes are accompanied by step-by-step instructions with photos and tips from experienced chefs.

Tender pilaf in a slow cooker with chicken fillet

Chicken pilaf in a slow cooker is a great option for a spicy rice dish for diet food lovers. Many refuse this dish precisely because of the high fat content. To diversify your usual diet and not deny your taste buds pleasure, you can replace fatty pork or expensive lamb with tender chicken fillet. Rice with spices and pieces of chicken breast in a multi- or pressure cooker will come out not too greasy, but at the same time golden, fragrant and crumbly.

Ingredients:

• Long-grain rice - 3 multimills;
• Chicken fillet - 300 g;
• Carrots - 2 pcs.;
• Onions - 3 pcs.;
• Garlic - 1 head;
• Water - 6 multi-glasses;
• Tomato paste - 1.5 tbsp. l.;
• Oil (preferably olive) - 15 ml;
• Salt - 1 tsp;
• Spices (turmeric, saffron, cloves, black pepper) - to taste;

Cooking method:

1. Peel vegetables from dirt and peel. The onion needs to be cut not too finely so that it remains juicy (how to do this, you can see in the photo). Carrots are either cut into small strips, or grated on a coarse grater.
   
2. Turn on the "Frying" mode on the pressure cooker, add olive or other vegetable oil and fry the onions and carrots for no more than 10 minutes.
   
3. While the vegetables are blushing in a multi-pan, let's prepare the chicken fillet. We need about 2 of them. It is not worth cutting it too finely, the pieces should be about 3 by 4 cm.
   
4. Add chopped meat cubes to the multi-pot to the fried vegetable mixture and cook everything together for another 10 minutes, changing the “Frying” mode to “Baking” or “Stew”. Salt, pepper and season with your favorite oriental spices at this stage of cooking.
   
5. After the chicken with vegetables is fried, you need to do rice. It must first be washed in cold water. You need to do this 3 to 7 times. Put clean wet rice on the meat, add tomato paste and a whole head of washed garlic. Fill with water.
   
6. The mode on the pressure cooker needs to be changed again to “Pilaf” or “Groats”. Set the time to 45 minutes, you should not cook more cereals: the rice may come out not crumbly, but stuck together. After the specified time, open the lid and stir with a wooden spoon: the aroma and beauty of the dish will conquer the whole family. Pilaf with chicken in a slow cooker is an excellent dish for a cozy family dinner.
   

To make the rice crumbly, do not choose the round variety: it must be long. The rare variety "Devzira" is ideal;

If you are a fan of slightly undercooked and elastic cereals (al dente), reduce the cooking time by a couple of minutes, and the amount of water by 50 ml;

If there is no special mode, “Porridge”, “Buckwheat”, “Rice” or “Multi-cook” will do;

If you are preparing this dish in a multi or pressure cooker for the first time, then it is advisable to watch a video with tips from famous chefs;

Don't buy frozen breast. The fillet does not need to be fried for more than 15-20 minutes, as it will lose its juiciness;

Turmeric will give a bright golden hue, saffron - a specific oriental flavor, and cumin (or cumin) will add spice.

Real Uzbek pilaf in a slow cooker

Pilaf with meat in a slow cooker is a great way to diversify your diet and give ordinary rice an unusual shade. Lamb is fatty and nutritious meat, you will not be able to cook a low-calorie dish. If you have long dreamed of trying rice on a fire in a cauldron with sesame or cottonseed oil, but you live far from the Caucasus, then indulge yourself in pleasure and try cooking Uzbek pilaf in a slow cooker. Cooking this dish in a pressure cooker is easy and fast, especially if you follow the instructions with a photo or video.

Ingredients:

Cooking method:

1. Immediately prepare the vegetables: cut the onion into small cubes, and cut the carrot into very small strips (as in the photo). Fry the vegetable mixture in a pan until golden brown.
   
2. Next, prepare the lamb: rinse it with cold water and cut into 3 by 3 cm pieces. Pour vegetable oil into the multi-pan and set the “Frying” mode. The meat must be fried until a golden crust appears. Be careful not to burn the lamb in the pressure cooker.
   
3. Put the fried onion and carrots on top of the golden pieces of lamb.
   
4. Prepare the classic spices of Uzbek cuisine: garlic, barberry, cumin (zira), saffron. Garlic does not need to be peeled, it is enough to thoroughly wash off the dirt.
   
5. Put the washed rice and spices, salt on top of the lamb with vegetables and slowly pour water over everything. Set the special mode. We cook an Uzbek dish for at least an hour.
   
6. Pilaf in a slow cooker with lamb needs to be cooked a little longer than with chicken. In an hour you will hear the spicy sweet aroma of oriental food. Following all the photos with instructions, the rice will turn out crumbly, golden and incredibly fragrant. The recipe for pilaf in a slow cooker is so easy and quick that it will become one of your favorite options for a delicious and satisfying dinner.

If you are afraid that the finished rice will come out sticky and not crumbly, choose special varieties. It must be rinsed with cold water until the last drained water becomes clear. The Chinese suggest doing this procedure up to 10 times.

Lamb can be roasted in a pressure cooker for longer than 20 minutes. Then the meat will have a fried crust, and the juice inside will remain;

Be sure to choose young meat; how to do it correctly, you can watch the video on the Internet;

Since this version of the rice dish is much fatter than chicken pilaf in a slow cooker, try to reduce the amount of vegetable oil.