Wonderful lamb pilaf in a multicooker Brand 37501

[An important point:]

Wonderful lamb pilaf in a multicooker Brand 37501

Category: Dishes from cereals and flour products

Ingredients
Bulb onions	2
Carrot	2
Mutton	2 cups
Garlic	head
Rice	1 kg
Sunflower oil	50 g
Spice
Fat tail fat (desirable)	solution with egg

Cooking method

• If, after reading the ingredients, you have not turned over the forum page, because you are on a diet and your inner voice is broadcasting about the amount of fat and starchy cereals along with meat, then this recipe is for you! Just eat this dish not at night, prepare a large bowl of vegetable salad for it and your shapes will remain normal!
• So, let's begin. First, we prepare all the ingredients:
• We wash the rice in seven waters and soak in a bowl of water. We do not crush it and do not three, mix it while washing from bottom to top, as we mix whipped proteins into a delicate biscuit dough. Otherwise, the rice will break.
• Cut the onion into half rings.
• Cut the meat into any shape, not large. If you have not only pulp, but also meat on the bones - that's even better !!! Cut the seeds into portions, and cut the pulp smaller.
• If you are lucky and in the market you have acquired a fat tail, so delicate with the color of cream, then congratulations! The rice of your dish will become amber !!!
• We cut the carrots by hand into large cubes (regardless of whether they are yellow or red). NEVER rub it on a grater !!! We need taste and bright blotches. And if someone in your family does not eat carrots, it will be very easy to push it aside. First, cut in half lengthwise, then cut each half along one or two times. And then, the resulting long bars are shortened in half or to the required size.
• Spice. How much has been invested in the meaning of this word! Sharpness and color, aroma and taste. Don't you know a spice seller? No problem! Then the spice "For pilaf" from KAMIS will help us out. It is also good to add dried or dried barberry, turmeric (after all, an oriental dish) or curry.
• Your garlic is not young and its outer garments are dry? Do not worry! Gently peel off the upper layers, trying not to break the head, deftly unscrew the rod, and with a sharp knife shorten the head by about 1 cm.We got a head of aromatic garlic truncated in the upper part.
• All preparation is complete! Let's start cooking.
• We put an empty saucepan in the multicooker and turn on the "Fry-meat" mode. I deliberately do not write the exact time, it all depends on the juiciness of our ingredients, for someone it will be enough for 20 minutes to cook a zervak, and someone will not meet 30 minutes. We give the saucepan time to warm up for about 4-5 minutes, but at the same time do not forget that this is not a street cauldron on an open fire, but the achievement of modern science and technology. Do not overheat! , so as not to spoil the cover of the saucepan or the cartoon itself. Pour oil. If your hand is shaking and trying to hide the butter back on the shelf, slap it and remind us that we cook Pilaf delicious and elegant, and the shaking negatively affects the cooking process. The oil is poured, we wait a few minutes for it to heat up.
• If you have a fat tail, then it's time to put it in butter and watch how beautifully pieces of bacon spin and dance a waltz. As soon as the fat tail became the color of caramel, without pity we take it out with a slotted spoon, he did his job! If you could not buy a fat tail or, in principle, do not know what it is, you can safely skip this stage.
• Now it's bow time. We put it in boiling oil and, stirring occasionally, bring it to a golden transparent color.If someone in your family absolutely doesn't eat onions, don't worry! When the dish is ready, the onion will completely "dissolve" in it, so that it is impossible to find it there.
• An important point: before laying meat, carrots, and then spices, the oil in the grain should boil transparent without admixture of vegetable or meat juice.
• Meat !!! Juicy and reddish-pink, with white streaks of bacon !!! In no case do we slap him down. And we put it to the bow along the perimeter of the saucepan. As if lowering along the walls. After all, we need not to cool the oil! And when the temperature of the meat approaches the temperature of oil + onion, then we stir a little.
• Has the oil in the onion and meat grinder become transparent? So the time has come to put carrots. fry it a little, and again we wait until the juice ceases to stand out and the zervak ​​becomes transparent.
• Spices - it's your turn! If you purchased spices not ground (which is just great), grind them between your palms or in a mortar. All, except Turmeric, otherwise your palms will look like a summer field of sunflowers, and it is practically impossible to wash it quickly, and in the evening in the store the seller will look suspiciously at your hands and keep you away from you.
• Do not neglect Turmeric, it will not only add a subtle subtle flavor to your dish, but also make rice the color of Sunday morning sun. It also contains curcumin, a natural antibiotic that will not only have a beneficial effect on your body, but also will not allow the dish to deteriorate quickly (although we eat this dish so quickly that there is nothing to spoil). The spices are warmed up, so it's time to move on to the next stage. Do not forget to add salt and add a teaspoon of sugar, it will help us to reveal the wonderful taste of all the ingredients of our dish! Mix well.
• We drain the water from the soaked rice, rinse it again and put it on our meat with vegetables. We level. We stick in the center - screw the head of garlic with a cut down. And carefully pour boiling water. We pour on a slotted spoon or a spatula, which we hold and lead around the perimeter of the saucepan in a circle.
• Close the lid and set the Steam program for 15 minutes. It is worth making a reservation about time here. Again, everything is purely individual! Some kind of rice will be ready in 15 minutes, and some will take a little longer. When the multicolor beeps that the program is over, without turning off the "Heating" function, open the lid (excess steam comes out), quickly stir our pilaf, put it on a plate a bit and close the lid, leaving it on "Heating" for 15-25 minutes. plate. If the rice grains have an "aldente" structure (a grain in the center that is just a little crunchy on the tooth), then I congratulate you !!! The dish was successful !!! And do not be alarmed by this crunchiness, the rice will reach the required condition, for this we left it on the "Podogrev", and not stick together into porridge. And during this time you have the opportunity to quickly cut a vegetable salad that will help your stomach to digest this delicious dish favorably.
• I will not teach you how to serve such a dish. I can only say one thing. If after dinner you still have a little pilaf, then hide it very carefully until morning! For example, I constantly catch saboteurs in the kitchen, quietly hanging with spoons over a saucepan with the remains of pilaf. And in the morning it turns out that it is voracious mice walking around the house, which have been eating all the goodies.
• Time to invite the family to the table. Bon Appetit!

Time for preparing:

1 hour

Cooking program:

Roast meat / Steam

National cuisine

Eastern

Note

Sorry for the quality of the photo. Later I will convert it to a camera.

I don't eat meat and I won't try this pilaf, but it is soooo deliciously described, straight aaahhh. Thank you .

What is the problem, well, you don't eat meat and God bless him and the fat tail. Instead of them, or rather, after laying the rice, put the pods of hot pepper (not hot, but hot pepper, its pods are long and large, green and red) and quince halves (remove the cores). And ala-opp will also be tastier.

What is the problem, well, you don't eat meat and God bless him and the fat tail.Instead of them, or rather, after laying the rice, put the pods of hot pepper (not hot, but hot pepper, its pods are long and large, green and red) and quince halves (remove the cores). And ala-opp will also be tastier.

I didn't eat pilaf with quince, I must try

I didn't eat pilaf with quince, I must try

Joining

I have an eternal question - how much water?

and the description is gorgeous !!!

I join the question about water ... And please tell me I have a Panasonic18 mule, with the first mode it is clear - this is my Baking, and what to include instead of the Steam mode?

I have an eternal question - how much water?

and the description is gorgeous !!!

Just a little water is peeping over the rice. If there is more water, then in no case should you leave it on heating - the rice will be overcooked. The saucepan must then be removed from the multicooker immediately so that the cooking process ends as soon as possible.

I join the question about water ... And please tell me I have a Panasonic18 mule, with the first mode it is clear - this is my Baking, and what to include instead of the Steam mode?

Manna I bow to You and ask for help on this matter. I have not seen Panasonic.

But if you think logically, the "Steam" program is a temperature of 100 degrees. And the countdown starts from the moment of boiling (that is, it will be necessary to add the time required for boiling water to 15 minutes, this is about 7 - 10 minutes, depending on the power of the multicooker).

Something like this, girls, correct me if not right.

Solena, and why the name of the recipe changed, I quietly went in and read it, so deliciously written recipe and under the impression left to digest the impression, and then everything changed. (subscribe to the topic)

Solena, and why the name of the recipe changed, I quietly went in and read it, so deliciously written recipe and under the impression left to digest the impression, and then everything changed. (subscribe to the topic)

The moderator made changes in accordance with the topic of the section. It is also possible that such names simply cannot be given. This is my first time, so I may be mistaken in something, for which I apologize in advance.

[Solena]

Solena, Thank you!

but about Panasonic - we have a similar program - Steam cooking. I think I need to try ... although I have never done this before - I have always used this program only for its intended purpose

Girls, I will explain a little why I used the "Steam" program. In the "Rice" program, at the very end of the slow cooker, Brand makes a slightly toasted crust at the bottom. My family doesn't want to accept this, but rice as a side dish with such a crust is respected. Therefore, it was for this particular dish that I used the Steam program.

A very interesting way. I will definitely try. Do not share the name of the rice variety used here.

This time there was the simplest round rice. Yes, I never bother on this topic. Indeed, in all countries where it is the national cuisine, it is prepared from those varieties that grow in delivery availability (bent into a word), and everywhere it turns out delicious. Therefore, the rice I have in my closet at the moment is the one I use.

Thank you! I love pilaf and often cook with lamb. Only fat tail fat is not present. I add lard. We must try according to your recipe.

Chaki2005 with lard will surely be delicious! It's just that the dish will have a slightly different, but also very tempting aroma.

I have a Panasonic 18 mule, with the first mode it is clear - this is my Baking, and what to include instead of Steam mode?

This is the "Steam cooking" mode. As soon as Panas sees that the water has boiled away, it will immediately squeak and turn off the heater - there will be no golden brown crust on the bottom. To cook ordinary rice, I advise you to remove the pan immediately, after pee-pee, since the heater is still hot and after 5 minutes a crust may appear (it was the case).
In this mode, I fry the eggs - as they are fried, the multicooker turns off and squeaks heart-rendingly.

I re-read the recipe again, Steam can be replaced with Buckwheat - then cooking will continue until the liquid has completely evaporated. read more about Panas 18 read here 🔗features + Panasonic # p7389

In this mode, I fry the eggs - as they are fried, the multicooker turns off and squeaks heart-rendingly.

ABOUT! And this is interesting!

I re-read the recipe again, Steam can be replaced with Buckwheat - then cooking will continue until the liquid has completely evaporated. read more about Panas 18 read here

Thank you very much, I must try, but the link could not be followed by the page does not exist

but the link could not go to write the page does not exist

autocorrect plucked, it must be (no stars) 🔗***
I just could not find in which topic on the bread maker's site this text was quoted, but here is a similar topic: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49304.0

Wow! I'm drooling!

Excellent approbation for a multicooker! I tried it, it turned out great! Thanks again.
Solena, please specify which spices, if not a ready-made mixture? But nothing came to mind besides cumin (barberry and turmeric are implied)

[JustY]

Excellent approbation for a multicooker! I tried it, it turned out great! Thanks again.
Solena, please specify which spices, if not a ready-made mixture? But nothing came to mind besides cumin (barberry and turmeric are implied)

JustY sorry for such a long silence. Perhaps you no longer need my advice, but I will still answer your question. The set of spices depends on the preferences of the cook. I definitely use turmeric, cumin (cumin), barberry, a little coriander. I also like to add 1 pea of ​​allspice, 6-7 peas of red pepper, a pinch of dried thyme. And, as I have already tried, the dish will not spoil the addition of a juniper pea. I grind all the spices in a mortar.

To all girls and brutal chefs, great luck and joy from cooking

Of course, everything is very SUPER. But I just can't understand how the mutton was cooked in 15 minutes? I cook it in a pressure cooker for 30 minutes, but here it is so fast?

Of course, everything is very SUPER. But I just can't understand how the mutton was cooked in 15 minutes? I cook it in a pressure cooker for 30 minutes, but here it is so fast?

First of all, our meat is not cut into large pieces. And secondly, before 15 minutes on "Steam", it is cooked by frying with vegetables. This is more than enough.

Your recipe is flawless. I did pilaf for the first time in a small Panasonic, the result exceeded all expectations!

Your recipe is flawless. I did pilaf for the first time in a small Panasonic, the result exceeded all expectations!

I'm glad you enjoyed my culinary experience.
And Panasonic - so it is only small in size, but with huge capabilities. Congratulations on both a delicious dish and a hardworking assistant

Of course, everything is very SUPER. But I just can't understand how the mutton was cooked in 15 minutes? I cook it in a pressure cooker for 30 minutes, but here it is so fast?

I completely agree...
frying and 15 minutes of stewing with rice is not enough for lamb.
cooked according to your recipe .. took very good meat .. still remained tough. the pilaf is delicious, there is no meat ...
I stupidly put the meat in a saucepan, added water, stewed it for forty minutes until the water evaporated and returned the meat back to pilaf .. then it turned out delicious ..

I completely agree...
frying and 15 minutes of stewing with rice is not enough for lamb.
...

I'm not the author of the recipe, but I will answer So depending on how long it takes to fry. It takes me 30-40 minutes to fry meat, etc., plus 15 minutes of steam, the meat turns out great!