Pilaf (variation) (for TMH-10)

[Connoisseurs, please do not blame much, if something goes wrong, tell me better]

Pilaf (variation) (for TMH-10)

Category: Culinary recipes

Ingredients
Vegetable oil (I take sunflower, but you can also olive)	50 ml
Onion can be more you can't spoil pilaf with onions	1 onion
Carrot	1 large or 2 medium
Meat A little more is possible. Ideally, lamb. In reality, pork is not lean, streaked	300 g
Salt salt disperses well. See for yourself if anything, you can always add some salt	1 dec. l.
Seasoning mix	1 dec. l.
Rice I take long grain parboiled. Well still the same mixed with the wild, now we have it, something is not on sale	1.5 multist.
Water	2.6 cartoon +2 Art. l.
Garlic	3 teeth medium or large

Cooking method

• I buy seasonings ready-made at the market, where oriental people mix them. If you do not have such an opportunity, then I will indicate an approximate list of spices (spied on the Internet):
• - sumac (grated pomegranate skin)
• - zira (cumin)
• - barberry a few berries
• - red hot pepper
• - turmeric
• - coriander
• - thyme, basil - a little bit if desired, all other spices are required.
• 1. Cut the onion into half rings of medium thickness and fry for 5-7 minutes in vegetable oil on the "Pastry".
• 2. Cut the carrots into strips, with a side width slightly less than French fries. If the carrot is long, then the resulting straw is "half". Throw in to the fried onions. Fry until soft (6-8 minutes).
• 3. Cut the meat into large pieces (I usually get 3-4). We place them in a cartoon and fry them slightly from different sides. At the same time, I move the onion and carrot closer to the center so that the meat is fried, and not the carrot and onion burn.
• 4. Cut down the "Baking" mode. pour spices, salt, and add 2 tbsp. l. water. We try - the juice should be tasty and moderately or slightly more salty. We turn on "Quenching" for 30 minutes *. After 15 minutes. turn the meat over.
• * "Quenching" for 30 min. - this means turning on the "Extinguishing" mode (1 hour - by default) and follow the display for 30 minutes. After that turn off the cartoon.
• 5. We fill our meat with washed rice. Without peeling the chives (removing only the outer, dirty shirt from them), stick the tails up into the rice. Fill with water.
• 6. Turn on the "Pilaf" mode.
• 7. After the signal, take out the pieces of meat and garlic, cut the meat in portions, into cubes. Peel the garlic, cut it at random (it becomes like butter) and put all this chopped goodness back into the rice. Stir and leave for at least 30 minutes. I tamp the finished pilaf a little more.
• 8. Put on plates and enjoy the taste.

Note

I have been planning to write a recipe for a long time, but only recently I became convinced that this pilaf is very close to the real -sensored-. Connoisseurs, please do not blame much, if something goes wrong, tell me better.

Many thanks for the ideas to an unknown Uzbek fruit grower from Nikolaevka (Crimea-2009 August), Yana and alena1759 from Mcooker-enn.tomathouse.com.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=459.0

[Alexandra]

Alexandra, I understood you. I posted the recipe here only because I almost reached it myself (with the help of comrades, but myself), and because the topic is called "Porridge, pilaf in a slow cooker", and there was not a single pilaf recipe here. Plus, for 10 recipes, there are few recipes, but besides this, my water ratio is not standard 1: 2. In general, if the mods decide that this recipe is superfluous, I will not be offended

These are different recipes. I put mine for information, no more For some reason, there are no links to my recipe and the most separately written recipe in the section about multicooker - I duplicated it separately from the temka that the moderators created by cutting off my recipe from the multicooker

[Andyvit]

Andyvit, remove from the name "in Uzbek" ...
Muslim Uzbeks are Sunnis, a pig is a forbidden, dirty animal.
The ban came with the Arabs, elevated to religion, but logical in essence.
In the hot climates of Arabia, Central Asia and others, pork spoiled quickly, it was easy to poison it. The Jews have a ban from there.
I already wrote about this and probably still have to ...
Therefore, your pilaf is called whatever you like, but not in Uzbek.
Go to the topic "The East is a delicate matter ..."

[Pakat]

Pakat, that's better? I'm just far from ... well, no matter what - the culinary forum, really. Yes, I would like to take this opportunity to thank you for the ham recipe - I'm doing it.
Alexandra, I understood you. I apologize if I answered something sharply the first time.
Moderators, I apologize for speaking off topic.

Thank you very much for the recipe, very detailed and understandable. thanks, cooked according to your recipe

Andyvit, the recipe is very close to the one I make in "master pilaf", thanks for describing the process for the multicooker, I just want to try it.
Have you tried to lay the meat in portions right away, so that you won't mess with it later? Probably then you just need to shorten the roasting and stewing time ...
And use other rice, not parboiled? Steamed - with some unpleasant (for me) smell and taste. If you boil it and drain the water, then nothing else, and if not, then you can feel it in the finished dish.

[milena20111984]

milena20111984please - use
Kseny , I adapted the recipe of the Crimean chicken growers - they cook in whole pieces. I think this makes sense - after portioned cutting, the meat turns out to be juicy and not fried. Regarding parboiled rice - I don't feel anything like that, can you come across bad rice? I think you can try any rice, because the cartoon is not cauldron, anyway, until all the water evaporates, it will not turn off

and I have 10k.
this is how i do:

sunflower oil by eye - I pour it so that almost the entire bottom is covered
1 onion - half rings
1 carrot - straws, if I'm lazy, then rub on a coarse grater
chicken breast (I'm a fan ..) 300 gr - cut into cubes about 2 x 2 cm
rice 250 gr - my mistral "orient" is white long-grain or "amber" steamed long-grain (I don't like steamed)
water 500 ml
salt a teaspoon - usually I mix with water
+ a teaspoon of some delicious spice for pilaf
3-4 cloves of garlic - in the skin

first I cut in the baking mode for 40 minutes - pour the oil, close it, cut the onion - throw it in, then cut the carrot - throw it in, stir it, then cut the trigger - throw it in, stir it, before the end of the baking mode I throw in the spice, stir it.
I prepare rice, water - I throw salt into the water.
as soon as the signal sounded, I put on a new "pilaf" mode - I turn on the start, throw in the rice, fill it with water, stuff the garlic, close the lid, and after an hour, AN AFIGOUS FLOOR
I trudge from him

Andyvit
Thanks a lot for the recipe! The pilaf turned out to be just awesome! My son and I, my husband and I swallowed in one go. Next time I will cook not from one and a half cups of rice, but from 2-2.5. I'll see what happens. The only thing I didn't put out of the spices was the grated pomegranate peel.

[Andyvit]

Andyvit, Prepared pilaf using your proportions. I cooked with chicken, so I skipped the stewing stage ... after baking, I immediately turned on Pilaf. The result is pleasing.

therefore, I missed the extinguishing stage

He's not needed here. with any meat. immediately cut the meat, of course, and not later, as according to this recipe)

[RepeShock]

RepeShock, Irin, I know HOW they cook pilaf ... I live in the south
I was just interested in the proportions ... and that's it ... if a person COOKES THIS, then let it ... maybe the meat is so ... harsh