Loose pilaf in Unit pressure cooker

[crumbly pilaf in a pressure cooker]

Loose pilaf in Unit pressure cooker

Category: Yeast bread

Ingredients
Round grain rice	2 glasses
Meat
Bulb onions
Carrot
Garlic
Salt, spices
Water	3 glasses

Cooking method

• Today I made a wonderful crumbly pilaf in a pressure cooker... And surprisingly, from round grain rice! Conducted a pure experiment - all for luck and everything worked out.
• First, without closing the lid, I set the time for 7 minutes and fried the meat until golden brown. I added carrots and onions. Then the lid was closed and the meat cooked for another 10 minutes under pressure, with the valve closed. I waited until the end of time and the opening of the valve. Opened the lid. Added rice, spices, salt, garlic.
• WATER - NOT AS USUAL, but much less - for 2 pressure-cooking cups, only 3 of the same cups of water!
• Delivered the program Fig. She squeaked about readiness pretty quickly. I waited until the pressure drops by itself. Opened, mixed. All. And it really turned out to be crumbly. I think that because of the small amount of water. But it was cooked absolutely fine.

Time for preparing:

17 minutes + program

[Anastasia]

Anastasia, Today I decided to cook pilaf in Unit 1210 for the sake of experiment. I did just as my intuition suggested, and then I decided to see how other people cook pilaf in a pressure cooker-smokehouse. Seeing your recipe, I was surprised how similar our cooking methods are! My pilaf also turned out to be crumbly, although I used round rice. I cooked according to Lazerson's rule: meat + carrots + rice - taken in equal quantities. I have 300 meat, 300 carrots, 300 rice and 200g onions. The spices were "For pilaf" bought in Metro. and 3 cloves garlic. Water 2 m / st. gone. It turned out very tasty, the pilaf is crumbly, fragrant! What else do you cook in the pressure cooker?

But I didn't succeed. Fried onions with carrots (RIS program), + large pieces of chicken (pre-fried in a pan until crusty over high heat), + rice with spices + boiling water 2 cm higher than the rice. FIG. When the steam was gone, I opened it. The rice was ready, but I was afraid for the chicken and turned it on for 5 minutes. I waited for the steam to come out and got porridge and a "wrecked" chicken. Delicious of course. But, I would like the rice to be grain by grain. I probably didn't need to turn it on for the second time.

What else can you cook in this USP-1210S MULTI-COOKER-SMOKER COOKER besides smoking? for example, ordinary soup (borscht) on which program to cook. There are programs that I do not understand at all, for example "oatmeal", what can be cooked on it except oatmeal and what proportions of water should be added to oatmeal. What does the chicken program do? the same question to "fish" fries, stews or cooks ??

[Irina]

Irina
In this pressure cooker you can cook all the dishes that users cook in other pressure cookers, other manufacturers.
Do not look at the names of the buttons (or labels on the scoreboard). For most models, the algorithm for working with pressure cooking is extremely simple: heat the food so that the water that is in the dish boils and begins to turn into steam. Steam creates pressure, valves in the lid help to maintain pressure, while the temperature in the bowl is above 100 degrees, as a rule, about 115 * C, +/- a degree or two. This pressure and temperature is maintained by sensors throughout the cooking period. This is the case with almost all pressure cookers. Even if you take the Oatmeal, or Fish, or Legumes mode, they differ only in the preset time offered by default. You can set the same cooking time in Multi-mode and get the same result as in another program with pressure.
There are also modes without pressure, for example, Bake and Toast. Here the valve needs to be kept open, or even to cook with the lid open, for example, to fry vegetables. The temperature is kept higher here, I don't know for sure, about 150 * C. The Reheat program is, of course, used to heat up cold food. There is also heating, Maintaining heat, which turns on after the end of cooking, a temperature of about 75 * C will be maintained there.
Many manufacturers are cunning, declaring almost fifty programs in pressure cookers, or even more, although only a few buttons would be enough - the pressure mode and the selection of the cooking time, the Fry-Bake mode, Heating. That's the whole set of programs.
You can get used to taking recipes from other pressure cookers. It is only necessary to take into account whether the countdown time of the program begins after the pressure is set, as in this and many others, or, it happens, in some models, the countdown begins immediately after the start of the program.

What does the chicken program do? the same question to "fish" fries, stews or cooks ??

It all depends on how much liquid is in the bowl. If the liquid completely covers the fish, meat, etc., then it is cooking. If there is very little liquid or without water, when the food is already wet and will release juice when heated, it will look like stewing in its own juice, if you put the food on a steamer, pour 0.5 - 1 liter of water into a disc with holes inserted into the bowl , then there will be steaming. All this with a closed lid and a closed valve, under pressure. It is better to fry with the lid removed, or cover it, but either remove the valve completely, or put it in the Open position.
I won't say about oatmeal, I don't know, I haven't cooked it. I never ate it in my childhood, I think, never.

thanks for the answer! But I really want real recipes and more, like yours! For example interesting: potatoes with meat (roast), cabbage rolls. Chicken, fish - fried.