Pilaf: almost like in a cauldron (pressure cooker Cuckoo 1054)

Pilaf: almost like in a cauldron (pressure cooker Cuckoo 1054)

Category: Dishes from cereals and flour products

Ingredients
Lamb meat	500 g
rice	500 g
large onion	1 PC
Carrot	3 pcs
Garlic	3 cloves
Odorless vegetable oil	taste
Kalondji Onion Seeds	taste
Zira black Tajik	taste
Kumin (Zira Iranian)	taste
Curry	taste
Dried barberry	taste

Cooking method

• Fry the meat "Browning" level "3" - 4 minutes
• Add as soon as the onion is slightly fried in cubes, continue to fry, then the carrots in strips.
• We bring the program to the end. Add water to 1 multi-glass, put the seeds of kalodji or black cumin, salt. Zirvak (sauce) should be slightly salty.
• We set the "Multipovar" mode for 10 minutes and 110
• When finished, add the garlic, cumin and barberry, and a little curry.
• lay the thoroughly washed rice, fill it with water to a level of 0.5 cm above the rice
• We set the "Multipovar" mode for 15 minutes and 110 *
• Stir only at the end of cooking!
• 
• 

Time for preparing:

about an hour

Note

What I want to say, the lamb in the mouth melts and we wash it all down with hot green tea

It is better to take cottonseed oil.
And it is better, of course, Zira black Tajik
Bon appetit, everyone!

I'm trying to insert a photo of pilaf. Suddenly it will turn out Ur-ra - it works! This is my first photo, don't swear. I made pilaf on a new one. vacation- photo- just now insert out.

[matroskin_kot]

matroskin_kot Congratulations on a good pilaf and photo

Plov is really cool, but the photo - well, I think it will turn out over time. thanks for the support

[sazalexter]

sazalexter, thanks for the recipe !!! Well, sooo delicious pilaf turned out! I didn't even have time to photograph
I took ready-made seasoning for pilaf
and I took fresh chili.

[Natashik]

Natashik I am very glad that you liked it, bon appetit!

Please tell me why you didn't use the pilaf program? I just have model 1055 there is a pilaf program, or is it better to do it on a multi-cooker? Does it affect the friability of the finished rice?

[Angelica1]

Angelica1 Practice has shown that the "pilaf" program is simply not suitable for pilaf
Pilaf
1) works without pressure
2) the temperature reaches up to 105 С
3) program running time: 56 min.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=69870.0

Clear. I have 1055, I cooked on pilaf, 2 times it was very successful, 2 more times completely unsuccessful. 2 unsuccessful times did not have time to catch that the program automatically switched to heating and actually continued to cook. Rice is boiled to disgrace. You can't turn off the heating in advance, you have to catch it.
By the way, on a multi-cooker in 1055, the heating also turns on automatically at the end of the cooking time. So it will also need to be caught.
Yes, and in time - in 1055 you have to put 20 more minutes than in 1054?

[Angelica1]

Angelica1 If you cook on a multi-cooker, you don't need to change anything, just follow the recipe. The recipe is proven, the only thing lately I have been making more meat and rice, I put 1 kg of time, but I do not change it.

It seems that somewhere they wrote that in 1055 the time is considered differently than in 1054? Although maybe I misunderstood. So, for 1055 I do everything, including the time as in your recipe?
By the way, does the type of rice do not affect the time?
Yes, and another question. I only know the usual zira, from bags from stores. How do they differ? And where are they sold (there is no market with Azerbaijanis who have spices in bags and wooden measuring cups in my area).

And then the question arose: does the calculation of products per kg of meat and kg of rice (respectively, water 2 multi-glasses?) Fit to the level of 3? I mean nothing boils over there?

Here's more about toasting. There are only 4 minutes, including the addition of onions and carrots (it's just that the onion sometimes ends up completely dissolving in the end)? And how to add there - stop the program? And then she asks to close the lid.

In 1055, the time really counts differently, I did not take this into account Zira - zira strife 🔗
I put what I have. Rice I use soft and medium varieties, but not parboiled long! A kilogram of rice, meat and carrots, it comes out with water up to about the 3L mark, nothing boils or burns, I cook often

I fry meat and onions with the lid open, but with the handle turned in the closed position. I cut the onion quite coarsely, fry it like a man until the meat is rosy, the time goes out differently, if I see that it is ready, I press cancel.

Thank you!
So about 20 minutes more everywhere else?

[Angelica1]

Angelica1 More or less like this.

I'll try.
Are you not special in sweet pilaf?

[Angelica1]

Angelica1 Alas, we don't eat this, only porridge https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=90590.0

[Alexander]

Alexander, I make pilaf in 1054 only according to your recipe I cook strictly according to the points - always an excellent result.
True, not always with lamb. Children enjoy eating and asking for supplements, which is the best indicator

The eldest eats in Uzbek, with her hands, folding her fingers correctly and shaping the rice captured by them with undulating movements to the edge of the plate.

Thanks for your recipe

[Chef]

Chef, I am very glad that I liked the recipe.

Thanks for the recipe. Everything worked out well. As soon as I did not try, all the rice clumped together. True, I recently bought their rice from Uzbeks expensive, it also turned out. But this recipe is very successful!