Pilaf in a multicooker (Redmond RMC-M90)

Category: Dishes from cereals and flour products
Kitchen: uzbek
Pilaf in a multicooker (Redmond RMC-M90)


Meat (I prefer pork ribs or neck) 600 g
Carrots (medium size) 2-3 pcs.
Onions (medium size) 2-3 pcs.
Rice (parboiled) 500 g
Vegetable oil 3-4 tbsp. l.
Water 700 ml
Garlic 1-2 goals
Salt taste
Allspice ~ 15 peas
Bay leaf ~ 3-5 leaves
Barberry (dried) 1.5 tbsp. l.
Curry, zira, spices for pilaf taste

Cooking method

  • Rinse the rice until clear water and leave in cold water. Cut the meat into portions, if not the ribs - cut into small pieces - 3-4 cm. Chop the carrots into thin strips. Onions are at your discretion, in Uzbekistan they are cut into rings, but I do not like large onions, therefore, chop finely. Remove the husk from the garlic, divide it into cloves in the skin.
  • Pilaf in a multicooker (Redmond RMC-M90)
  • Pour vegetable oil into the multicooker bowl and turn on the Frying mode for 15 minutes. When the oil has warmed up (1-2 minutes), spread the onions, carrots and meat. After 5 minutes of browning, add salt and fry until the end of the program.
  • Pilaf in a multicooker (Redmond RMC-M90) Pilaf in a multicooker (Redmond RMC-M90)
  • Put the rice (without water) in a slow cooker. Garlic Add allspice, bay leaves, barberry, other spices and fill with water. I fill it with cold filtered water. We turn on the Pilaf mode for 40 minutes.
  • Pilaf in a multicooker (Redmond RMC-M90)
  • In the "Pilaf Center" (in Tashkent), an interesting piece is served to the signature dish. Cut fresh cucumbers and dill into sour milk (kefir, ayran, etc.). Incredibly delicious.
  • Bon Appetit!

The dish is designed for

4-6 servings

Time for preparing:

50 minutes

Cooking program:

Frying / Pilaf


Do not judge strictly - this is my debut, so to speak, a test of the pen.

When relatives from Tashkent come to us, they bring carrots and rice with them for pilaf, due to the lack of some ingredients, I slightly adapted the recipe to our realities. As for the spices: curry gives the pilaf a yellowish tint, barberry - sourness, and zira - an oriental flavor.

Mom Tanya
Katyusha, Thank you!!! Today I dreamed of pilaf all day, but it did not come true! But you sniffed !!!
I do not get pilaf, but porridge with meat. I'll try your recipe.

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