Pilaf (version for multicooker Cuckoo 1054)

[Browning mode, level 3, 20 minutes]

Pilaf (version for multicooker Cuckoo 1054)

Category: Dishes from cereals and flour products

Ingredients
parboiled rice	1.5 cups 250 ml.
lamb meat	5 slices / 500-600 grams
fresh carrots	2 large pieces
bulb onions	3 pcs. middle
fresh garlic	5 teeth
fresh quince	1/2 medium
spices for pilaf	1-2 tsp
salt	taste

Cooking method

• Cooking in a multicooker CUCKOO 1054
• I use rice for pilaf like this
• 
• Preheat multicooker pan Browning mode, level 3, 20 minutes.
• Pour in some vegetable oil, put in the lamb and fry until blush. Place the meat on a plate.
• 
• Cut the carrots into large, long strips.
• 
• Cut the onion into half rings.
• 
• Put carrots and onions in a multicooker saucepan and fry in the fat formed from frying the meat, with spices, salt until half cooked, so that the vegetables become soft. Stir vegetables periodically. Deactivate browning mode.
• Rinse rice, add to vegetables, stir. Add pieces of meat, mix gently again, put pieces of quince, cloves of garlic between the pieces.
• 
• Add enough water to cover the meat, but not quite so that the meat is slightly visible. Salt the broth, mix gently again.
• Close the lid of the multicooker, set Multi-cook mode, time 12-13 minutes, 110 * С and bring to readiness.
• 
• Serve the finished pilaf while the pilaf is still hot. We serve salted vegetables and salad as a side dish - this will add a taste of pilaf and neutralize the taste of fatty lamb.
• 

Note

For a very long time I doubted whether to cook pilaf in a slow cooker, or still not to risk it and cook it in the traditional way on the stove, but in a cauldron.

But, curiosity won out!

The meat and rice cooked well, the rice did not boil, remained intact - with the cooking time I was not mistaken. But the next time I'll take a drop of water.

I made a conclusion for myself - if you really have no time and really want pilaf, then you can cook it in a slow cooker!

Cook with pleasure and bon appetit!

Great recipe! I will definitely try Try my version too https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=92825.0 I am waiting for comments as a master of cooking and cooking art

[Sasha]

Great recipe! I will definitely try Try my version too https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=92825.0 I am waiting for comments as a master of cooking and cooking art

Sasha, thanks - I'll try to cook!

At first I wanted to fry the meat, and then add carrots and onions to it for stewing. But it turns out very crowded in the pan, you can't turn the meat, so I had to fry the meat and put it out. And extinguish the zirvak separately.
I wanted to make pilaf as close as possible to the process, stages of cooking pilaf on an open fire.

But the meat in the end turned out to be very soft, I cooked it in one time pass in time.

I doubted for a very long time whether to cook pilaf in a slow cooker

I have MV Panasonic, I cook pilaf only in it. The recipe is similar, if there is no lamb, veal or lean pork is quite suitable. It turns out very tasty

I cooked pilaf with lamb like Sasha. I was afraid if the lamb was not cooked in one go. The rice was parboiled. I had meat from my leg. In Admin square, this part of the ram is still softer. By the way, the pilaf turned out to be wonderful. Our husband always cooks in a cauldron, he really liked it.

[very tough]

I cooked pilaf with lamb like Sasha. I was afraid if the lamb was not cooked in one go. The rice was parboiled. I had meat from my leg. In Admin square, this part of the ram is still softer.By the way, the pilaf turned out to be wonderful. Our husband always cooks in a cauldron, he really liked it.

If the meat is cut into small pieces, pre-fried, then it already becomes softer from heat treatment - it is quite possible to cook it in one go with rice.

If all the same meat very tough , I would first cook it on the MP in a small amount of water (without carrots and onions), then drain the broth, fry the meat in the Frying mode until red, while adding coarsely chopped carrots and onions, fried everything, added rice, the resulting meat broth - and only then brought it to readiness again on the MP until the rice is ready.

: girl_skakalka: You shouldn't have doubted whether to cook or not. My husband and I tried it, only we didn't fry anything beforehand, we just laid it out in layers and that's it. It turned out very tasty.

[like pilaf]

Now try to fry vegetables, as I do for pilaf and compare the result - the taste will be brighter and much tastier And the color will be bright, like pilaf and the taste of raw vegetables and meat will go away

Roasting (sautéing) vegetables - why do this? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=189804.0

[Bork U700]

Today I conducted an experiment with my Bork U700who had been planning for a long time.
First, I prepared "pilaf" with chicken in manual mode with the usual movements.
This is when we first fry vegetables and chicken breast on "Frying", then put rice, add spices, fill with water and turn on the "Rice" program.
Pilaf in quotation marks because it is still rice porridge with chicken, and not real pilaf.
It turned out very tasty and beautiful by itself.

After that I cooked exactly the same "pilaf", but on an automatic program.
This is when we put onions first, then carrots, then chicken breast, then rice, then spices, then fill it all with water and turn on the "Pilaf" program.
The program itself works according to the principle - first it evaporates the water (in fact, according to the "Rice" program), and then turns on frying and roasts vegetables and meat.

So, the result obtained on a fully automatic program cannot even be called pilaf in quotation marks.
Rice is overcooked, meat without a crispy crust, carrots have not given color to rice ...

In short, the Plov auto-program is the button that shouldn't be pressed.
This is my opinion.

What do you think?

Pilaf is a dish that either turns out as it should, or it turns out "shavlya", this is the name of something like pilaf, when there is a lot of liquid and the rice is boiled into pieces, this is the Uzbek name for liquid rice porridge. And just in general, everything we cook is a parody of pilaf, which can and should be cooked only in a cauldron and on the stove

How do I cook any food in a pressure cooker? I look at the principle of cooking in the usual way and transfer this principle to the pressure cooker, with all the stages of cooking

You asked - I answered, no offense to anyone's specific address

I fully share the position of the Author.
Only not on the stove, but on the fire. And certainly from dung!

I fully share the position of the Author.
Only not on the stove, but on the fire. And certainly from dung!

Well, you can cook at home on the stove in a wok or cauldron, when there is no way to do it outside.
The main condition is food, slicing, soaking, stage cooking, the ratio of the amount of rice and water - that is, to comply with all conditions of the technological process.
And pilaf will delight us with its magical taste - it's checked!