Pilaf in a multicooker Bork U700

Pilaf in a multicooker Bork U700

Category: Meat dishes

Ingredients
meat	0.5kg
STEAMED long grain rice	2mul. stack.
water	3, 5mul. stack.
salt	1/3 table lodges
onions, carrots	2 pcs.
seasoning for pilaf	1 h. Lodge.

Cooking method

• We set the FRYING program for 18 minutes (with the lid open), while the cartoon heats up, quickly cut the carrots into strips, put them in a bowl, while the carrots are fried (4 minutes), add the meat to the slow cooker, then cut the onion and its tangle. This is how we do it While vegetables and meat are being fried, rinse the rice (pour the cereal into a bowl and put it under a thin stream of water) Put the rice in a bowl, add water, salt, add spices. We choose the PLOV program, and all dinner is ready! At the end, you can add garlic, lavrushka, herbs, well, in general, who loves what.

Note

When I first made pilaf according to a recipe from a book, I added 4 glasses of water - the rice was overcooked, 3 glasses was not cooked, 3, 5 was the most optimal result.

To be honest, I cook pilaf differently and from other rice, and accordingly the proportions of rice-water are completely different. Therefore, people who are inexperienced, having read about the proportions in this recipe, but who did not pay attention to the fact that the rice is steamed here, will cook everything exactly, but get a puree-like porridge.

Tanya, be sure to highlight in bold type or with a note that you have parboiled rice to draw attention to this! And thanks for the recipe

Liza, what kind of rice do you (you) make pilaf from? How else?

One of my Uzbek friends from Samarkand taught me how to cook pilaf. She always said that the most important thing in pilaf is rice, which should only be ROUND grain and by no means parboiled. They do not recognize such rice at all. Well, of course, the meat must be good, after all, pilaf is a festive dish, and therefore they choose good meat for it, although there are both vegetable and fruit pilaf, and many different variations.
Well, yes - to me on "you")))

Tanya, you're done! He turned out to be a very nice swimmer. And the fact that it is made from parboiled rice will help novice "multivars" not initially be disappointed when preparing this dish. Simply because this rice doesn't stick together. Well, then everyone will eventually acquire their own experience. My respect to you!

But I somehow did not get pilaf with round grain, then the rice remained raw inside, then like porridge (there were no good teachers), and with steamed it is always a good result. Although I just love our Kuban rice, round

I think this: if you like a steamed rice paddle, do it with STEAMED RICE. And don't bother. In the end, you cook for yourself and your family, they are the main judges for you, and not we - the aunts from the Internet.

Ladies, on the weekend we again made pilaf according to the standard recipe, this time we took 1 glass of steamed Amber and 1 glass of Jasmine (all Mistral). Water - 4 mst. From the spices, in addition to the combined seasoning for pilaf, I added saffron, nutmeg, barberry - such a wonderful swimmer!

Ladies, on the weekend we again made pilaf according to the standard recipe, this time we took 1 glass of steamed Amber and 1 glass of Jasmine (all Mistral). Water - 4 mst. From the spices, in addition to the combined seasoning for pilaf, I added saffron, nutmeg, barberry - such a wonderful swimmer!

I have never made pilaf from "Yantar", but for several years now I have been preparing it only from "Jasmine". This is my favorite rice. And not only in pilaf. And from round grain I prefer "Kuban". It also makes a very tasty swimmer. But in a cartoon, I don't cook it. Only in a cauldron. Habit.
Irish, I can even imagine what happened. You got both the taste of "Jasmine" and the integrity of "Amber"! Two in one! You should have thought of it!

We currently eat Kuban ... All Indian varieties, and even more so, Jasmine, my husband does not respect, and grandma said about wildly expensive organic basmati, sho stinks of mice
But round we smell like flowers and good green tea)))

Girls, I was taught to make pilaf from RIGHT round rice. But the teacher for some reason does not want to exhibit his recipe, although even a child would cook with its details. In a nutshell, I will write what I made from chicken breast, on the RIS program, in a ratio of 1 to 1, the pilaf turned out to be crumbly, the chicken was perfectly cooked during this time, my homemade ones were initially udevitated by the shape of rice, but they ate everything for a sweet soul, so in their own "menu for a month", I include the second round rice pilaf

Girls, I was taught to make pilaf from RIGHT round rice. But the teacher for some reason does not want to exhibit his recipe, although even a child would cook with its details. In a nutshell, I will write what I made from chicken breast, on the RIS program, in a ratio of 1 to 1, the pilaf turned out to be crumbly, the chicken was perfectly cooked during this time, my homemade ones were initially udevitated by the shape of rice, but they ate everything for a sweet soul, so in their own "menu for a month", I include the second round rice pilaf

Tanya, and what kind of Correct round rice you have, am I very interested? I want to too.

Girls, I was taught to make pilaf from RIGHT round rice. But the teacher for some reason does not want to exhibit his recipe, although even a child would cook with its details. In a nutshell, I will write what I made from chicken breast, on the RIS program, in a ratio of 1 to 1, the pilaf turned out to be crumbly, the chicken was perfectly cooked during this time, my homemade ones were initially udevitated by the shape of rice, but they ate everything for a sweet soul, so in their own "menu for a month", I include the second round rice pilaf

Well, you see, the most correct rice is round! I had no doubt that everything would work out

Tanya, and what kind of Correct round rice you have, am I very interested? I want to too.

Girl, well, you just discouraged me, I just learned the word combination RIGHT RICE, and here, and which one? : D For some reason I thought that anyone can, the main thing is that it is round, now understand what was poured in my jar: girl_cleanglasses: But seriously, we usually buy such products in O'KEY, and since I rarely used round rice, in mainly for cabbage rolls, pepper and children love it sweet with honey or white chocolate, then I took it the simplest, if I'm not mistaken, then the packaging was okay, Let's go for groceries, I'll pay attention to it and add it to you later.

Well, you see, the most correct rice is round! I had no doubt that everything would work out

Thank you Lizonka, it really turned out very tasty! So also two in one. From the bone from the breast (I did not cut it to the end), cooked a little soup, on the same program Rice,

Girl, well, you just discouraged me, I just learned the word combination RIGHT RICE, and here, and which one? : D For some reason I thought that anyone can, the main thing is that it is round, now understand what was poured in my jar: girl_cleanglasses: But seriously, we usually buy such products in O'KEY, and since I rarely used round rice, in mainly for stuffed cabbage, pepper and children love it sweet with honey or white chocolate, then I took it the simplest, if I'm not mistaken, then the packaging was okay, Let's go for groceries, I'll pay attention to this and add it to you later.

Haha, hilarious! I knocked you off your trousers! Yes, I'm soooo ... I don't give people a quiet life, so they don't get bored! And I thought that you dug up some unknown, thug variety somewhere.

[WE WISH THE OFFICIAL ROUND RICE FLUID RECIPE !!!!]

In a nutshell I will write what I did from chicken breast, on the RIS program, in a 1 to 1 ratio,

WE ARE FEW TWO WORDS !!!!
Girls, it's good to withhold information from your own - WE WISH THE OFFICIAL ROUND RICE FLUID RECIPE !!!!

Girls, I was taught to make pilaf from RIGHT round rice.

Is this the name of the recipe - RIGHT (through the letter E)?

Ito is the name of the recipe - RIGHT (through the letter E)?

Teska, I’m almost Russian, but here I have such emotions, but that's right, we need to fix it! Thanks to the forum, and I will learn to cook, I will take computer courses, and I will improve my Russian

[WE WISH THE OFFICIAL ROUND RICE FLUID RECIPE !!!!]

WE ARE FEW TWO WORDS !!!!
Girls, it's good to withhold information from your own - WE WISH THE OFFICIAL ROUND RICE FLUID RECIPE !!!!

Ira, for pilaf, as well as for proper rice, you need to follow only two simple rules:
1) very good rice wash
2) observe the proportions of rice / water
HERE IS MK for cooking the RIGHT rice in MB
The only moment for our Borok there are no divisions on the bowl by multi-glasses, as in all CF and rice cookers. But having already sufficient experience in using various MV, SV and rice cookers, in which there were such divisions according to mst, I can confidently assert that the proportions of rice: water are 1: 1.
The rest can be read here.

Liz, that is, rinse the rice correctly, and then make pilaf as usual, but the ratio is 1: 1 and only on the Rice program?

Liz, that is, rinse the rice correctly, and then make pilaf as usual, but the ratio is 1: 1 and only on the Rice program?

Well, it all depends on what kind of zirvak it turned out, in the sense of how much it turned out, but in no way more than 1: 1. I like the Rice mode better, since I don't really like the subsequent Roasting, but this is my personal taste, everyone has his own. Start with the Plov mode, you won't like it, you will pick up a replacement.
I then thought that if you cook pilaf from good soft, tender meat, then you can finally try it on Grechka. It will have to be done ... Although the fast is already beginning, so there will be vegetable or fruit pilaf)))

Here, after all, no matter what we do, true connoisseurs will call it porridge with meat, not pilaf, and I see my task in making it not porridge, but at least crumbly, albeit round RICE with meat.

Now, if I get to Elena, then we will once work with her a real pilaf with joint efforts!))) Yes, Lenus?

Lisa, thank you very much, let's try your pilaf too!
And about porridge with meat and the opinions of experts - here everyone has their own path, and in general I believe that perfectionism is the shortest path to neurosis
If it's tasty, then it's right

Thanks for the recipe! it turned out delicious!

Thank you very much for the recipe! The pilaf is perfect!

[tatita]

tatita, tell me, but I do not have a program in the multicooker, pilaf, which one can I use to make this recipe?

[tatita]

tatita, I will come to you again with thanks !!! Now I made pilaf according to your recipe, very simple and delicious! Take a photo report. True, the photo is not very good, I was just in a hurry, because when I took it for the first time, there was not enough pilaf for the photo. Therefore, when I did the second time, I immediately put it off.

I made pilaf from long rice exactly according to the recipe from the recipe book for Bork. It turned out to be excellent and bright from carrots, I love it so much.

Girls, I'm glad that everyone liked it !!!! I still make it from steamed rice, only I began to add water to 1 to 2, and leave it on the heating for a couple of hours, yummy !!!