Pilaf with chicken (multicooker-pressure cooker Saturn ST-MC9184)

Pilaf with chicken (multicooker-pressure cooker Saturn ST-MC9184)

Category: Culinary recipes

Ingredients
Chicken's meat	800 g
Rice	3 multi-glasses
Onion	3 pcs
Carrot	2 pcs
Seasoning for pilaf
Salt
Water	3 multi-glasses
Vegetable oil for frying

Cooking method

• Cut the chicken into pieces, rinse. Pour vegetable oil into a pressure cooker bowl, fry in the Frying program until golden brown (about 20 minutes).
• 
• Put the chicken in another bowl. Chop the onion and fry in a bowl until golden brown.
• 
• Cut carrots into strips or grate on a coarse grater, put on the onion, lightly fry.
• 
• Put the meat in a bowl with vegetables, salt, sprinkle with seasoning for pilaf. Rinse the rice very well - until clear water, put on the meat, cover with water.
• 
• Cook on the Rice program for 12 minutes. At the end of the program, turn off the heat maintenance, wait for the pressure to release, stir the pilaf.
• 

Note

I took medium sized onions and carrots. Traditionally, an unpeeled head of garlic is put in pilaf, this time I did not do this, but you can cook it with garlic.

Similar recipes

Diet pilaf with chicken (Zingy)

Pilaf with chicken (multicooker-pressure cooker Brand 6051) (Vichka)

Pilaf with chicken and prunes (DEX-50) (Chronicles of Khryukiny)

Very beautiful pilaf !!!!
We just ate it the other day with seafood, and after your photo I wanted it again
I have a question about the proportions of water to rice. Did you take 1: 1 and it turned out good, but the rice is long? Soaked? Steamed?
I took water for 400 g of rice 800 ml of water (2.5 tablespoons of rice and 4 tablespoons of water), while I got it quite crumbly, but I had little seafood and they were thawed and squeezed out, maybe they absorbed excess water, the chicken usually still gives its juice.

[Aina]

Aina, I love round rice pilaf, I take the most common Krasnodar one. Always - both in a rice cooker and in a slow cooker, I cooked based on the ratio of rice / water one to one. I don’t remember exactly where I read that the Chinese cook rice this way, I tried it, I liked this proportion, since then I’ve only cooked this way. Last time in a pressure cooker I made pilaf in the same proportions, but the meat was not fried, and I also scalded the rice with boiling water, there was too much liquid. This time I did not pour boiling water over the rice and fried the meat (the excess liquid evaporated from it), it turned out just right.

[Aina]

Aina, I love round rice pilaf, I take the most common Krasnodar one. Always - both in a rice cooker and in a slow cooker, I cooked based on the ratio of rice / water one to one. I don’t remember exactly where I read that the Chinese cook rice this way, I tried it, I liked this proportion, since then I’ve only cooked this way. Last time in a pressure cooker I made pilaf in the same proportion, but the meat was not fried, and I also scalded the rice with boiling water, there was too much liquid. This time I did not pour boiling water and fried the meat (the excess liquid evaporated from it), it turned out just right.

I've never tried pilaf with round rice! Try what?

Be sure to try it. By the way, some experts say that real pilaf should be made of round rice (I also forgot where I read it), and many believe that round rice is tastier than long-grain rice. I am not a connoisseur of Asian cuisine, and it seems to me that everyone cooks pilaf in their own way, as every housewife does her own borscht, so why not try different recipes.

Mila, do you pour a lot of oil for frying? if in grams, well, at least approximately?

I don’t even know how to determine the amount ... I pour it by eye, depending on the amount of products. Let's just say - frying shouldn't "float" in oil, but it shouldn't be dry either, pilaf loves butter (but without fanaticism, of course). To begin with, pour so much so that the bottom of the bowl is covered, then you can add more, if it turns out to be too little, you will immediately understand by onions and carrots. Look at my photo of where the onions are fried, maybe you can find your way around it.

So, sir and here's another question, but when you fry meat, then drain this fat or fry vegetables in it?
I just cook pilaf for as long as I remember myself in the kitchen, I love it very much And sometimes it dawns on me to try to cook it in a different way, add something, remove something ... In general, I love the subtleties of usyaki in cooking of the same dish, delicious every time, but with its own twist!

No, I don’t drain, but why? I just took out the meat, and put the onion. It would be possible not to take out the meat at all, just add onions and carrots there one by one, but the meat was pitted, I did not want to scratch the pan with them while stirring.

No, I don’t drain, but why? I just took out the meat, and put the onion. It would be possible not to take out the meat at all, just add onions and carrots there one by one, but the meat was pitted, I did not want to scratch the pan with them while stirring.

I also do this, the truth, sometimes the meat can burn, then I pour the fat into another pan and continue ... Nothing burned in the cartoon, but I haven't cooked meat pilaf in Saturn yet, I will try now with round rice

[Aina]

Aina, look after Saturn well so that it doesn't burn, it fries pretty hard. You need to stir constantly

[Aina]

Aina, look after Saturn well so that it does not burn, it fries quite hard. You need to stir constantly

Yeah, I'm getting used to it ...