Pilaf with chicken ventricles in a Panasonic multicooker

Pilaf with chicken ventricles in a Panasonic multicooker

Category: Meat dishes

Ingredients
Chicken ventricles	600 g
Parboiled rice	1.5 multi-glasses
carrot	100 g
onion	120 g
garlic	2-3 teeth
raisins, salt, spices
sunflower oil	30-50 ml
carrot-apple juice	2 multi-glasses
water	1 multi-glass

Cooking method

• 
• Rinse the ventricles, cut the onion into half rings, carrots into strips
• Fry the ventricles in sunflower oil until golden brown (not fanatical),
• 
• add carrot strips and onion in half rings
• .
• Literally "make friends" them, so that something like a zirvak works out
• 
• Then I put it in a slow cooker, add some salt and spices, then rice, the second part of spices for pilaf, salt, a handful of raisins, a couple of slices of dried tomatoes.
• I fill it with a mixture of juice (carrot-apple) and water in equal proportions. Well, or in those proportions that are now relevant. You can replace all the liquid with juice.
• Unpeeled or peeled garlic - 2 - 3 cloves (or one large, like mine) stuff into rice.
• 
• 
• 
• 
• My notes:
• I divide the salt according to the recipe into meat and rice, I take steamed rice, liquids - the usual proportions for pilaf in a slow cooker (1: 2)

The dish is designed for

4-6 servings

Time for preparing:

preparation 20 minutes + program PLOV

Cooking program:

PILAF

Note

Note
I have a small slow cooker, in such proportions I always cook pilaf - just for our family. For a large multicooker and a large number of eaters, the proportions can be safely multiplied by 2.
As you can see, I have a lot of meat (or rather, chicken navels) - but mine like it when there is more meat than rice

My husband is a person who is very fundamentally related to pilaf (he considers pilaf, like kebab to be "a man's occupation"), calls him Pilaf from the navels of 50 bald pieces
So comrades - please try such a wonderful dish
Bon Appetit!

[Ira]

Irahow delicious!
Wouldn't have guessed tomatocarrot juice to use. I'll try ...

I didn’t think about the ventricles as meat for pilaf. And they just have to fit well. I will try to cook this dish in a few days.

Girls, Lena, Rinochka - try it and you will be surprised.
Firstly, the carrot-apple juice (flax, why is tomato flax? It sour, it will not be what it seems to me. the same time does not dominate, does not score anything
The navels become soft, and the pilaf itself, due to the small amount of fat, seems to be a little lighter than the classic
My son tried it yesterday - and he doesn't eat pilaf at all - and said, "Mom, and you know, by the way, pilaf is so delicious!"

[rinishek]

rinishek
A wonderful and very interesting recipe in its composition !!! Carrot and apple juice in pilaf killed on the spot! With what I did not cook pilaf, but somehow it did not reach the ventricles ... I will cook it in the near future, and the ventricles are just available.

P.S.Special thanks for the master class!

I join Krosh: carrot and apple juice and chicken ventricles!

It should make pilaf with a special charm! Why do I have a full fridge of food? But I put it in the queue with the first number.

Ira, really carrotapple... I was confused by the color of the juice, I did not read the name. I thought that was exactly what I thought.
All the more interesting.
Need to try! (Not too sweet?)

Yes, I also have a question about the juice. Store-bought - they are usually sugar-rich and very sweet.I think there is some compensation here due to carrots and onions - they are three times less according to the recipe than in standard pilaf (and they have their own sugar).

Okay, maybe even today I'll get to this recipe (I have to figure out how to feed the small ones, more a very limited diet with their reluctance turned out)

Rina may be three times smaller than carrots and onions, but it's just right for us - otherwise it is perceived as a vegetable dish. Rice is only 1.5 multi-glasses!

Carrot-apple juice, I would not say that it is sweet, it is just what you need!

Krosh, Lucy - try it - it's really pilaf with charm!

Innulya, you have a separate plus for a kick

Probably, proportions are actually connected with rice. I just got used to the classic:
1.5 meat
1-1.5 onions
0.75-1 carrots
1 rice

I look, it turns out close here (correlated quantities of rice and vegetables).

Rin, here in general the usual proportions - I take these for the classic.
For example, a son generally rejects pilaf if there is a little more carrots or onions - after all, we usually cook "by eye", no one weighs it like that. I cut it - figured it out - it seems not enough, let me add ...

and I just stick with these carrots and onions - I like it when there are a little more of them than usual, and I greatly respect raisins in pilaf - but these are my personal preferences - I love all kinds of meat and fruit combinations, with a sweetish note.
My husband, when he makes classic pilaf - only in a cauldron! - also takes this as you described - all in kg of meat - onions, carrots, rice. At the same time, I urge all the time - they say, a lot of onions! - and he "should be as much onion as meat, or even a little more!"
Then I calm down - and generally sweep out of the kitchen - he does it well, just with so many onions and carrots
Hmm ... in the performance of a man, cooking is just some kind of witchcraft!

Hmm ... in the performance of a man, cooking is just some kind of witchcraft!

gold words. I only recently got to pilaf - my father cooked everything (like borsch, by the way)

I will cook this pilaf today. I bought stomachs, I wound up with juice, of course, on magicians. All with sugar syrup (up to 30%!). I found a way out - I bought Agusha children's juice without sugar.
By the way, I also always cook 1.5 multi-glasses of pilaf. 2 - this is already a very large pilaf, in order to feed a couple more people tomorrow.

[Irochka]

Irochka, I cooked pilaf. I liked it, the sweetish taste did not interfere at all. I cooked from 800g of ventricles and 2 cups, and for good reason, I ate 2 servings myself. The little son really appreciated it, although he doesn't always eat and ask for our food.
The husband said something is something sweet today. "It's raisins," I said.
She did not reveal culinary secrets. Yu, but ate it with pleasure.

For those who do not like sweets ... you should still look for juice without added sugar.
Juice "Agusha without sugar" is not very sweet, only due to its natural sweetness it gave a rather sweet taste.
Tasty and unusual.
Big plus and gratitude Irochka!

Helen, it's great that you have already prepared and appreciated!
Of course, I don’t bother with juice - I buy it with sugar, and I don’t really look at all - what kind of juice is there - I just buy this one - for pilaf. well, sometimes there the son will ask for a grape-apple (but my son is a big original - for some reason he only needs nectar - disgusting, there is nothing to pay money for, but what can you do ...)

I took note of Agusha in general, thank you

I cooked such pilaf, it came out sweetish, but delicious!

Only my ventricles turned out to be hard, maybe some chickens are not the same?
Next time I will extinguish them a little.

[Lucy,]

Lucy, smart girl that you cooked to your health!
about sweetish - I warned you to look for juices without sugar
but about the ventricles - so I'm surprised - our somehow even soft completely after the program PLOV.
maybe you fried them very, very little? maybe a little longer?

[rinishek]

rinishek
Irish, thank you too! The other day I cooked pilaf according to your recipe, but with the ventricles I have the same troubles as Luysia , although I fried them thoroughly beforehand, I sin on the fact that the ventricles were caught from the "soup" chickens, which need to be cooked for a long, long time, but what chickens, such ventricles ... didn’t blink, you think, did a few extra jaw movements, again, exercise ... for the jaws ...
The main thing is that everyone really liked the pilaf, especially the don (who, by the way, does not tolerate the ventricles, she had to pick it out). Instead of raisins, I put a generous handful of dried barberry, mine are very fond of it in pilaf! Thank you Irish, a wonderful recipe!

[rinishek]

rinishek, a very savory recipe

I saw pilaf with carrot juice at Dunduk's, but I think it will be softer with carrot and apple
And the chicken ventricles are clearly out of place.

I have one question. Did I understand correctly that we are on the stove, in a frying pan, first fry the ventricles and carrots with onions, and only then transfer them to the multicooker?
That's why I love the multicooker that you don't have to dirty extra dishes. All roasting is easy with open lid baking mode

[Little one,]

Little one,

In Indian spices they sell large pitted barberry, in pilaf - just a song. Do you put it on or regular? I tried my "Indian" - now they refuse the usual

[Innulka]

Innulka, thanks for making my recipe.
My son also does not eat all the insides, but this particular pilaf eats - his stomachs do not bother him. Here we sell the navels of only those chickens that are not soup - they have both meat and navels and other parts of the body - soft, cook very quickly.

Alexandra, I do it in a frying pan out of habit rather. for some reason it's easier for me. Even if you wash it afterwards, but ...
This recipe can, of course, be completely cooked in MB - of course, then frying is easier to do - no extra dishes, no fat flying how horror of the night in all directions
I forgot to write it in the recipe right away

with carrot - pure carrot - we also did (we have been making pilaf with juice for 15 years already), but you noticed everything correctly - with apple it is softer. Carrot juice gives a certain thickness of taste, there is no such lightness, and of course the fruity apple note ennobles the dish. With pure carrot it turns out rougher.
I’m writing - and I’m thinking, but if I experiment with pumpkin juice or with one apple juice, for example, I’ll find them without sugar. And how did such a simple thought not occur to me ?!

[rinishek,]

rinishek,
And if you have a juicer, you can take juice from green apples ...
It's also delicious to put quince - fry large chunks after carrots with onions ... But she won't give juice

Yes, I also love with quince - I am generally anxious about the meat-fruit combination. And quince also does not give such a pronounced sweetness - so it is the most n and not a "meat" fruit

but there is no juicer ... somehow I never needed it - so we love to gnaw

[rinishek!]

rinishek! I brought you a big thank you for the pilaf recipe! Yesterday I cooked it, mine really liked it. I did everything according to the recipe, only increased the portion. The pilaf turned out to be slightly sweetish with a pleasant subtle sourness. Thank you! I brought you a plus sign!

[Vitalinka]

Vitalinkaplease - eat for health
I am so glad that the recipe was to your taste

And I also read, read, I do not understand why bother and look for juice without sugar, when you can make any kind of juice in a juicer! I will definitely try with my own hand juice (I have Phillips) and then unsubscribe! Irochka, I never cease to be amazed at your fantasy !!!

[Natusya,]

Natusya,
waiting for the results.
It's a pity I don't have a juicer, because of one pilaf I somehow buy
and so we don't drink juices, so we gnaw our truncated

rinishek, Ira, delicious pilaf! Thanks for the recipe! The proportions are approximate, I always do it by eye, but I really liked the taste of pilaf! It did not even occur to me to do it with chicken. stomachs, but it turned out to be so delicious! Absolutely not greasy, which I really like. The first time I did it as in the recipe - with carrot and apple juice, but without raisins, my husband said that he was sweet.The second time I did it only on apple juice, and then on freshly squeezed apple juice, I added plum and even infusion of kombucha - the taste only wins! Today, for the fourth day in a row, he asks to cook such a pilaf! Ira, thanks for the recipe! Pilaf is eaten instantly, in confirmation - only the leftovers at the bottom of the multicooker:

[Melanyushka,]

Melanyushka, I am so glad the recipe came to taste!
I am always glad when something that I know is useful to someone
Thank you, both for the tip and for the plus sign

My son also loves this kind of pilaf very much (or rather, he only loves it, he doesn’t eat pork or beef) - he is also NOT FAT.
juices can be bought for baby food - they are sugar free
And I personally like the sweetish taste very much. But, of course, it is important to please your relatives, your family. Every time I ask my husband and son - "how is it? Delicious? Is there enough?", It is very important for me that they get pleasure from food

Bon Appetit!

[rinishek]

rinishek, thanks a lot for the recipe! I cooked it today and ate it with my daughter with great pleasure. For me, just the discovery of apple-carrot juice in pilaf. I just didn't put in the raisins, I was afraid that it would be completely sweet, because I took the usual juice with sugar, but in the end, the taste pleased

eat with pleasure!
very pleased that we used the recipe
I add very little raisins, mostly for myself, because my men don't really like a lot of raisins in pilaf.
And sometimes I take juice with water in a ratio of 3: 1, so that it is not so sweet

[rinishek]

rinishek Thank you very much for the recipe. Very tasty, I will cook more than once.

You are welcome!
I am very pleased that you liked this version of pilaf. This is how it happens - sometimes only one or two ingredients changed - and a completely new taste
It is almost dietary, so it is perceived as light

[rinishek]

rinishek I want to thank you again. My husband came home from work and ate pilaf with additives, and said that it was very tasty and he was ready to eat such pilaf at least every day.

Thank you Lyubasha! husband, bon appetit!

Thanks for the recipe. I myself would never have guessed to make pilaf with juice and ventricles
but very tasty
I cooked in Orion on the crust mode (in its function it resembles the pilaf mode in other MV) But in Orioshka, you probably need to choose a different mode, otherwise it is very burnt

[1oksi1]

1oksi1 - you are welcome! eat with pleasure

about the regime I can not even advise anything. And in what mode is ordinary pilaf cooked in Orion?
can still be extinguished - it should be good too

[rinishek]

rinishek

Delicious recipe! I cooked it today in a multicooker stadler form chef one 909. My husband usually doesn't eat the ventricles (hearts, liver), but then he ate and said that he liked it. The only thing is that my crust is very crispy, it is almost burnt. Although the pilaf itself is beautiful and crumbly.

[Rowan]

Rowan, I am glad that the recipe was to your taste!
My son also doesn't eat giblets, but this pilaf cracks with great pleasure!
and adjust the crust over time