Pilaf (DEX-50)

Category: Culinary recipes
Pilaf (DEX-50)

Ingredients

Meat (any, I had pork) 400-500 g
Bulbs 2-3 large
1 small
Carrots 2-3 pcs.
Rice (I have parboiled) 3 multi.
Rast. oil ~ 0.5-1 st.
Steep boiling water 5-6 multi.
Garlic 3-4 cloves
Salt, pepper, spices

Cooking method

  • We wash the rice several times and soak it in cold water.
  • Rast. Pour oil into a multicooker saucepan, turn on the Frying program, mode - Meat, and fry in this oil one small peeled and cut onion in half, until brown crust, then discard the onion and put the meat cut into pieces in the heated oil. Fry the meat, stirring a couple of times, for 10 minutes, until a crust forms. Turn off the Frying mode, wait for a little tena to cool down, cook the carrots and onions for now.
  • Peel the onion, chop it not very finely. Peel the carrots, three coarsely or cut into strips. We turn on the Stewing program, time is 1 hour, we put carrots and onions to our meat, mix, close. After 15 minutes we look, interfere. After another 20 minutes (total - after 35 minutes from the beginning), pepper, add spices (I have coriander, a bit of turmeric and a bit of curry for color), sweet peas. (I personally don't like standard spices for pilaf (barberry, cumin)), mix, close. After another 15 minutes, we see that the vegetables are stewed, the Stew program can be turned off (or you can wait until the end of the program).
  • We spread the rice in a cartoon, on top of the vegetables, salt (to taste, it took me about 0.5 tablespoons of salt), carefully pour boiling water (5-6 multi-glasses, I poured all 6, it took a long time to evaporate, but pilaf did not suffer from this, it is probably better to take 5 m / st of water). Close, turn on the Rice / Spaghetti program.
  • After 30-40 minutes we look in, and when we see that the rice is peeping out of the liquid, we stick peeled garlic cloves into it. Everything, close, forget.
  • The program will turn off exactly when the pilaf is completely ready.
  • Before use, gently stir the pilaf with a spatula from a multi, evenly mixing rice and vegetables with meat.

The dish is designed for

3-4 male portions of pilaf

Note

Quote: Jaggy

Girls! A big request from men - less enthusiasm for purchasing multicooker and more recipes (preferably detailed - somehow the cooking mode, proportions, etc.), since you can't come up with everything yourself. Thanks in advance on behalf of the men.

Okay

For fresh memory, catch.

Bon Appetit!
PS: Most likely, this can all be done faster and easier, but I cooked out of habit, like on the stove, with the difference that you don't need to look after him later.

Eugene true
and fry in this oil one small onion, peeled and cut in half, until brown crust, then discard the onion

I will save you 1 onion))
This manipulation should be done if you are cooking with cottonseed oil.
When cooking with sunflower oil, fat tail (or other) fat, this procedure is not necessary.
Lozja
Quote: Eugene true

I will save you 1 onion))
This manipulation should be done if you are cooking with cottonseed oil.
When cooking with sunflower oil, fat tail (or other) fat, this procedure is not necessary.
Yes? And I thought it gave a special taste to meat. I read it somewhere and began to do so. From the turf!
Eugene true
It's just that cottonseed oil is of lower quality, with a higher content of harmful impurities, which, in theory, should be absorbed by the onion during frying. That is why she is then thrown away.
annet13
Thank you very much for the recipe! I will definitely try!
Svetlana1000
Kamusik, a recipe for you. I do this.
Ingredients:
pork or chicken meat - 1-1.2 kg
onions -0.7-1 kg.
carrots - 0.7-1 kg
vegetable oil - 0.5-1 cup (if you like less fatty, then 0.5 tbsp, more than 1 tbsp., medium - 0.7 tbsp.)
rice (I do any well) - 0.7-0.9 kg.
bay leaf 2-3 leaves
a whole head of garlic (you can without it)
I do not put seasonings, but if there is one for the pilaf, then you can put it.
Salt to taste

I take a large frying pan, pour 0.7 rast. butter, there onions, chopped on a combine with a 3 mm disc. After the onion is soft, add the carrots (I also cut them on a 3 mm food processor). Then we immediately add chicken or meat, simmer all this for 20-30 minutes (depending on the meat - the harder it takes longer). You can do all this at once in the cartoon, but I have very good. a good frying pan - it turns out faster.
All this initially large volume is reduced by 3 times when stewing, then we put everything in a cartoon, fall asleep with rice (I put 0.7 - it won't get in the way) and fill it all with boiling water so that the water rises 3-4 cm above the rice. In the middle, you can put (stick directly into the rice) the whole head of garlic, removing the top husk as much as possible, but without damaging the head itself.
Salt so that the water on top is salty (I salt after pouring boiling water, without stirring the salt). And on top of the lavrushka. That's all, close, the pilaf program. In 1-1.2 hours everything will be ready, it should be very good. delicious!
Yes, another observation - the more carrots and onions, the tastier. Bon Appetit!
Mona1
Oksanochka, thank you so much for the pilaf. We just tasted it from the new Dax multicooker - 60. All family members are delighted. Even my husband, who makes pilaf in our family several times a week, was jealous of the result. He said - this is real pilaf, this is what he always strove for, but it did not quite work out that way.
I did everything exactly with the recipe, only at the Rice (Pilaf) Mode stage I did not open the lid at all to put the garlic. We do a bit differently with garlic at home. We got used to it in pilaf and put meat dishes like this: Grind a few cloves, and when it's already cooked, put it in the finished dish, mix and cover the already turned off frying pan or saucepan for 3-5 minutes. They did the same here.
Now in a day, they will certainly demand this wonderful pilaf. Thank you!
🔗
Lozja
To your health, Tanya, and all your family! Garlic is a great idea! I myself like to add garlic to dishes at the very end, when everything is ready, then the very aroma is obtained.
Mona1
Quote: Lozja

To your health, Tanya, and all your family! Garlic is a great idea! I myself like to add garlic to dishes at the very end, when everything is ready, then the very aroma is obtained.
I put it at the very end, because I don't like it boiled, but only so that it gives off the aroma from the hot.
mimi80
A very tasty recipe, they got used to it very quickly, on the stove I did not get this. My cartoon-Dex 60. Cook, you won't regret it)))
Lozja
Quote: mimi80

A very tasty recipe, they got used to it very quickly, on the stove I did not get this. My cartoon-Dex 60. Cook, you won't regret it)))

Thanks for your feedback! I am glad that you liked my pilaf.
mimi80
Quote: Lozja

Thanks for your feedback! I am glad that you liked my pilaf.
ledi
The first dish that I cooked in a slow cooker !!!!!!!!!!!! : yahoo: Reporting: damn lumpy turned out at the first stage. For 10 minutes, my meat was not fried at all Pilaf (DEX-50)... In principle, this is not scary, since my husband and I are trying to lead a healthy lifestyle. When I added the onion and fried for another 10 minutes, I forgot to take a picture (Semyon Semyonitch, in short). Well, in general, everything worked out, and most importantly, almost without oil! Water poured 1 to 2m on the thickness of a finger above rice turned out .. Rice took steamed. After frying, I put it on the Fig. Well, I reported Pilaf (DEX-50) Cooked in Dex 60
Lozja
Vera, in Dax 60 modes are a bit softer than in 50-ke. And Frying as well. Therefore, the meat there may not fry well right away. Although, even in my 50s it happens. Either it depends on the meat, or on the amount of oil, or I heat the saucepan badly before throwing the meat.

You have made an excellent pilaf! For color, you can give a little turmeric. But without that amount of oil, as in the recipe, pilaf turns out completely different.I know, because for a long time I also cooked such a dietary one, with a minimum of oil.
You try to give oil somehow strictly according to the recipe, it seems to me that all the salt of the taste in this pilaf lies in the oil, or rather, in the fact that there is a lot of it. Even pilaf has a slightly different taste.
mimi80
Quote: Lozja

Vera, in Dax 60 modes are a bit softer than in 50-ke. And Frying as well. Therefore, the meat there may not fry well immediately. Although, even in my 50s it happens. Whether it depends on the meat, or the amount of oil, or I heat the saucepan badly before throwing the meat.

You have made an excellent pilaf! For color, you can give a little turmeric. But without that amount of oil, as in the recipe, pilaf turns out completely different. I know, because for a long time I also cooked such a dietary one, with a minimum of oil.
You try to give butter somehow strictly according to the recipe, it seems to me that all the salt of the taste in this pilaf lies in the oil, more precisely, in the fact that there is a lot of it. Even pilaf has a slightly different taste.
absolutely agree)))
Aina
Quote: Lozja

Vera, in Dax 60 modes are a bit softer than in 50-ke. And Frying as well. Therefore, the meat there may not fry well immediately. Although, even in my 50s it happens. Whether it depends on the meat, or the amount of oil, or I heat the saucepan badly before throwing the meat.

You have made an excellent pilaf! For color, you can give a little turmeric. But without that amount of oil, as in the recipe, pilaf turns out completely different. I know, because for a long time I also cooked such a dietary one, with a minimum of oil.
You try to give oil somehow strictly according to the recipe, it seems to me that all the salt of the taste in this pilaf lies in the oil, or rather, in the fact that there is a lot of it. Even pilaf has a slightly different taste.
Of course, due to the oil, it is crumbly and rich, and not malasha rice porridge. After all, this dish is cooked according to the classics on lamb ribs, and they are so fatty
And knowing all this and knowing this wonderful taste of "fatty" pilaf, I still cook less fatty one - it is healthier
ledi
Girls, it is clear that it tastes better with more oil. But, the slow cooker was bought in order to cook less fatty. In fact, it turned out delicious, crumbly. And on the stove it would be like porridge. Today I poured myself cold into the tray at work, it didn't even stick together. Yesterday I cooked for the first time in a multicooker and I just had to increase the frying time, but I was in a hurry, and decided not to deviate from the recipe. I will know next time. Thanks again for the recipe!
Irusik80
Girls, tell me, please, what is your temperature and how long is the pilaf program ?! I'm just a beginner, but I don't have a pilaf program - I'm looking for something to replace ... pa-ma-gi-te !!!! Pli-and-from, I really want pilaf, not rice with meat.
Lozja
Quote: Irusik80

Girls, tell me, please, what is your temperature and how long is the pilaf program ?! I'm just a beginner, but I don't have a pilaf program - I'm looking for something to replace ... pa-ma-gi-te !!!! Pli-and-from, I really want pilaf, not rice with meat.

Do you have a Dax 60? Program Fig. Actually, I also have the Rice program in my recipe, where did you get the Plov program from? ))
mimi80
Quote: Irusik80

Girls, tell me, please, what is your temperature and how long is the pilaf program ?! I'm just a beginner, but I don't have a pilaf program - I'm looking for something to replace ... pa-ma-gi-te !!!! Pli-and-from, I really want pilaf, not rice with meat.
I also have dex-60, I get along perfectly with the rice program, I looked in the instructions for a duration of 35-45 minutes, a temperature of up to 105 degrees.
Irusik80
Thank you girls who responded !!! I will sculpt too !!!
mimi80
Quote: Irusik80

Thank you girls who responded !!! I will sculpt too !!!
good luck to you
Taia
Oksana, thank you very much for the recipe and for the details of cooking in a multicooker. She was preparing pilaf for the table, all the guests were delighted. It turns out very tasty, and much easier than the traditional way - in a cauldron.
Lozja
Quote: Taia

Oksana, thank you very much for the recipe and for the details of cooking in a multicooker. She was preparing pilaf for the table, all the guests were delighted.It turns out very tasty, and much easier than the traditional way - in a cauldron.

Thank you for your trust! I cooked it myself yesterday, to feed the father-in-law with dinner. By the way, I noticed that the onion fried in oil before laying the meat gives the meat a wonderful aroma and taste. So if there is an extra onion, it is better to fry it at the very beginning.
Taia
Such a gorgeous pilaf I never got in a cauldron. I was skeptical about cooking pilaf in a slow cooker, I did not think
what will happen.
While the guests came, I kept it warm a little.
Super!
Ninok
Hello everybody! I bought a multicooker 65 DEX, I am already eating a swimmer with lamb. The husband immediately began to count how much electricity it would consume for everything, given that we have gas. After the swimmer's test, he asked to bake something and generally diversify the recipes. Someone talked about a super-duper honey cake, I can't find it, I will be grateful for a reference or a detailed recipe.
mimi80
Quote: Ninok
Someone talked about a super-duper honey cake, I can't find it, I will be grateful for a reference or a detailed recipe.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=108387.0
My favorite recipe, everything is simple and very tasty))))))))))))

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