Of course, a real, “right” pilaf can be prepared exclusively from lamb, in a cauldron, and, probably, only by putting on a dressing gown and skullcap.
For urban residents, these difficulties are almost inaccessible, and therefore we will use the masterpieces of civilization.
We will use a slow cooker and take pork meat, of course, this is contrary to all the canons, but as a result we will get a very good pilaf.
Adapting classic national recipes to modern technologies and available products allows you to cook quite tasty dishes simply in the home kitchen.
The main thing is to keep technology features, product proportions to the maximum, and, of course, treat your business with love.
Pork pilaf in a slow cooker - basic cooking principles
• Cooking pilaf is not a very simple matter, but if you have a wonderful miracle saucepan - a crock-pot, it will seem to you a trifle.
• Pilaf cooked in a slow cooker is no less tasty than cooked in the usual way. And if you follow the recipe and do not break it, it will turn out to be just as friable.
• To make the pork pilaf in the multicooker “correct”, you need to follow several basic principles in cooking: choose high-quality rice, clearly observe the proportions of water in relation to rice, and in no case digest the dish, for which it is right to set the cooking mode and time.
• For pilaf, it is best to take long-grain rice. The most suitable varieties are Basmati and Khazar.
• No less delicious pork pilaf in a slow cooker can be cooked with lentils. For such a dish you need to take green lentils.
• Pork is chosen based on their preferences and taste, someone loves meat in pilaf with fat, and someone, on the contrary, is lean.
• In addition to the main products, you can add mushrooms, dried fruits, chickpeas to pork pilaf.
Azerbaijani pork pilaf in a slow cooker
Ingredients:
• pork (pulp) - 500 grams;
• a small onion;
• medium carrot;
• 200 grams of polished rice;
• seasoning "For pilaf";
• Lavrushka - 2 leaves;
• a small head of garlic;
• thin pita bread;
• 40 grams of sweet cream butter.
Cooking method:
1. Wash the pork flesh under water, dry well and cut into small pieces (two-centimeter cubes).
2. Turn on the processor of the multicooker in the "Frying" mode. Pour one and a half tablespoons of refined oil into the thicket and wait for the oil to warm up.
3. Put pieces of meat in oil and fry for ten minutes, so that this happens evenly, periodically turn over with a slotted spoon.
4. Stir in chopped onions and carrots, chopped into small strips. Stew meat with vegetables for another fifteen minutes.
5. Add washed, slightly dried rice, lavrushka, salt, seasoning "For pilaf". Make a small indentation in the rice and put in it a washed, but not taken apart head of garlic.
6. Pour 600 ml of cold water, and cook for half an hour, switching the mode to "Express Cooking".
7. After disconnecting, hold the pilaf for twenty minutes in the Heat program and only after that remove the garlic and the lavrushka from the pilaf.
8. Transfer the pilaf from the multicooker to any suitable container, and grease the bowl well with butter.
9. Lay sheets of thin pita bread along the bottom and walls of the cooking bowl so that they hang slightly beyond its edges.
10. Put the pilaf back into the bowl and wrap the loosely hanging edges of the pita bread on it. Lubricate the pita bread with melted butter and pour the remaining oil on top.
11. Cook by setting the baking mode to the processor for one hour.
12. Carefully transfer the prepared pilaf to the dish, and cut the crisp of pita bread.
"Oasis" - pork pilaf in a slow cooker with raisins and dried apricots
Ingredients:
• pork on the ribs - 1 kg;
• Basmati rice - 400 grams (you can any long-grain);
• dried apricots - 50 grams;
• 40 grams of dark raisins, pitted;
• butter "Peasant" butter - 200 grams;
• 50 grams of ghee;
• saffron threads - 6 pcs.;
• cinnamon - 1 stick;
• black pepper crushed in a mortar, salt.
Cooking method:
1. 70 ml of boiling water pour saffron threads.
2. Rice sort and rinse to clean water, soak in a large volume of cold water for two hours.
3. Dried apricots separately with raisins, pour warm water for forty minutes. Strain the water, and dry the dried fruit by laying it on a sieve.
4. Sliced meat in portions, mix with a mixture of salt and pepper and leave in the refrigerator, transferring to a bag.
5. On the multicooker, set the program "Multipovar", set the temperature mode to 160 degrees, and the time for half an hour.
6. Pour one and a half liters of bottled water into the cooking cup. When it starts to boil, put the dried rice. Spread the butter cut into small pieces (100 g) on top and close the lid. Six minutes before cooking, add strained saffron tincture.
7. Transfer the finished rice to a sieve or colander lined with one layer of gauze and set aside for now. It is advisable to keep rice warm.
8. In the "Multipovar" program, set the thermal mode to 140 degrees for 45 minutes. Melt the butter in a clean bowl, add cinnamon and saute the pork for about 10 minutes.
9. Add soaked and dried dried fruits and bring to readiness by tightly closing the multicooker with a lid.
10. In the center of a large flat dish, slide still warm rice, and around it pork fried with dried fruits.
11. The highlight of this pilaf is that rice is not mixed with meat.
Pork pilaf in a slow cooker - spicy, classic
Ingredients:
• a kilogram of boneless pork;
• long-grain rice - 500 grams;
• 200 ml lean refined oil;
• four large carrots;
• three onions;
• two heads of garlic;
• half a teaspoon of turmeric powder;
• a tablespoon of dried barberry and zira;
• a small bunch of dill with parsley.
Cooking method:
1. Transfer the screened rice to a sieve and rinse under the tap until completely clear, clear water flows.
2. Wash the pork, cut off all the films and cut the meat into small portions, no more than three centimeters thick.
3. Cut the carrots into long thin slices, and chop the onion lightly with a knife.
4. From the garlic, remove only the top thin husk and rinse well, if there are roots, cut. Do not divide the garlic into prongs, it should be placed in the pilaf with a whole head.
5. Turn on the crock-pot by setting the "Multi-cook" mode to 160 degrees.
6. Pour vegetable oil into the cooking tank and heat it.
7. When the oil is hot, put the pieces of pork in it and fry a little.
8. Add onion to the pork and continue to fry for five minutes, stirring constantly.
9. Report on the carrot sticks, mix everything again and cook for another six minutes.
10. Put coriander grinded in a mortar, zira seeds, barberry and turmeric in a grilled meat with vegetables, add a little salt and continue cooking.
11. After 10 minutes, fill the meat with water so that it covers it only two centimeters, and cook by lowering the lid for forty minutes.
12. On top of the zirvak, as they call it in the East, stew with vegetables and spices, spread the rice evenly, stick the heads of garlic closer to the center and pour boiling water over it. There should be enough water so that it covers a layer of rice by only three centimeters. Cook for 25 minutes on “Preheat” by lowering the multicooker lid.
Pork pilaf in the Uzbek-style multicooker
Ingredients:
• 650 grams of pork on the bone (ribs);
• five heads of onions;
• three large carrots;
• long grain rice - two multi-glasses;
• chickpeas - 100 grams;
• seasoning "For pilaf";
• medium head of garlic.
Cooking method:
1. In advance, at least two hours before cooking, soak well-washed chickpeas in a large volume of cold water.
2. Cut the onion thinner, in half rings, and carrot - medium-sized short strips. Rinse the pork ribs well with water, and chop them into small pieces, up to five centimeters long.
3. Turn on the slow cooker and set the processor to a temperature of 160 degrees in the "Frying" mode for forty minutes.
4. Pour 60 ml of odorless vegetable oil into the multicooker and wait until it is hot.
5. In the calcined oil, put the chopped onion and fry it until golden brown.
6. Add the pork. When all the moisture has evaporated and the meat is slightly fried, add carrots and chickpeas.
7. After three minutes, salt, add spices to your taste. Add water to completely cover the pork and close the cooker lid.
8. Put the processor settings in the "Extinguishing" mode and continue cooking for one hour.
9. As soon as they put the meat out, wash the rice and leave it in cold, slightly salted water. After forty minutes, transfer the rice to a sieve and leave it so that all excess water comes off.
10. After the signal, transfer the rice from the sieve to the bowl of the multicooker. Pour in hot water carefully, and place the head of garlic in the center of the rice, gently pressing it inside. Water should be two centimeters above the level of products.
11. Close the lid again and cook the pilaf in the "Extinguishing" mode for another forty-five minutes.
Lentil pork pilaf in a slow cooker
Ingredients:
• two full multi-glasses of green lentils;
• 500 grams of lean pork;
• 250 grams of fresh champignons;
• one carrot;
• large onion head;
• 1 sweet fleshy pepper;
• a tablespoon of tomato;
• a small pinch of dry hot pepper;
• Lavrushka - 2 small leaves;
• three carnation umbrellas;
• black pepper, crushed in a mortar.
Cooking method:
1. For pilaf, lentils need to be soaked in water. Therefore, 3-4 hours before cooking, sort the grains and leave them to swell in cold water.
2. Onion, cut into small slices and put in the butter preheated in the "Fry - Meat" mode, fry until saturated amber color.
3. Add the meat cut into small slices to the onion and stir.
4. After 15 minutes, put the mushrooms chopped into the meat and let them fry for seven minutes. Mushrooms, sliced in plates along the mushroom, look very original in pilaf.
5. Then put thin carrot sticks with medium-sized strips of sweet pepper in the multicooker bowl. Add the sauce (can be replaced with pasta), bitter pepper, fine salt and spices. Stew without changing the mode for five minutes.
6. Drain the water from the lentils, rinse well again and put it in a bowl with vegetables and pork. Add two multi-cups of warm boiled water.
7. Change the cooking mode to "Rice, Spaghetti" and bring the lentil pilaf from pork in the slow cooker to cook.
Fast pork pilaf in a slow cooker
Ingredients:
• 500 grams of rice;
• 300 grams of minced meat (pork);
• carrots - 2 pcs.;
• large onion;
• garlic - 5 cloves;
• tomato puree - 50 grams;
• 1 g of suneli hops and black pepper one at a time.
Cooking method:
1. Cut the carrots arbitrarily into strips, and finely chop the onion.
2. Fry onions and carrots in vegetable oil in a cooking pot in the "Frying" mode until light brown.
3. Add the stuffing. When frying, the stuffing will stray into large lumps, break them with a fork. Salt the minced meat with vegetables to your taste, add spices and, stirring well, fry for another ten minutes.
4. Rinse and put rice in a bowl on top of the meat. In half a glass of drinking boiled water, dilute the tomato puree and pour the liquid into rice. Add water so that it not only covers the rice, but also is one and a half fingers above its level.
5. Mix everything well. On the surface of the rice, put whole heads of garlic peeled off the husk and, having closed the multicooker with a lid, bring to readiness in the "Rice - Spaghetti" mode.
6. After the signal do not rush to open the lid, let the pilaf stand for ten minutes.
Pork pilaf with mushrooms in a slow cooker
Ingredients:
• pork - 40 grams;
• 350 grams of champignons;
• 200 grams of polished rice;
• two medium onions;
• three carrots;
• 60 ml of refined oil;
• a mixture of turmeric, zira, Sunelli hops, barberry - 2 tsp.
Cooking method:
1. Set the “Baking” mode on the multicooker control panel for 30 minutes. Pour a tablespoon of oil into the cooking container, when it warms up well, put small pieces of pork.
2. In a frying pan, in the remaining oil, fry the mushrooms chopped at random. They can be cut into slices, plates or straws.
3. When the moisture evaporates, and the mushrooms are slightly fried, put onion chopped with thin small half rings on them and coarsely grated carrots. Stew for ten minutes.
4. Transfer the vegetables to the fried meat in a multicooker bowl. Add washed washed rice, spices.
5. Pour in salted water to your taste, completely covering the rice and another one and a half centimeter above it.
6. Without changing the time on the timer, change the cooking mode to "Pilaf" and turn on the multicooker.
7. Leave the finished pilaf to insist on "Heating" 25 min.
Pork pilaf in a slow cooker - tricks and tips
• The larger the chopped meat for pilaf, the longer it will take to cook, however, too small pieces give too much taste to the rice, and they themselves become rather unappetizing.
• If you want the pilaf to have a rich yellow color, add a little curry to the meat when frying.
• The dish will not have a porridge consistency if the proportions of water and rice are properly observed.
• Pilaf is best obtained if it is cooked with fat tail fat or corn oil, however, in our case, using pork, you can simply select slightly fatty pieces of meat.
• The finished dish will become especially tasty if you let it brew or hold for some time in the slow cooker in the "Heating" mode.
