Lamb pilaf recipe is simple in a slow cooker. Traditional Uzbek lamb pilaf in a slow cooker

Lamb pilaf is a hearty and fragrant dish that has become a favorite food of many peoples. This dish is considered a representative of the national cuisine of the Eastern countries. Pilaf is quite a healthy food, it is advised to use it after illnesses and nervous stress to restore strength.

Ingredients

Lamb - 0.4 kg.
Rice with long grains - 0.4 kg.
Carrots - 400 g.
Vegetable oil - 2 tbsp.
Small bulbs - 4 pcs. (300 g).
Garlic - head.
Dried barberry - 1 tbsp.
Dry hot pepper - 1 pc.
Coriander seeds - 0.5 tsp
Salt - 1.5 tsp
Water - 1 l.

Cooking

Pilaf in a slow cooker Polaris with lamb

The recipe below will tell you how to cook pilaf with a real oriental flavor.

The recipe for pilaf begins with the preparation of the ingredients and the Polaris multicooker.
Wash rice grains several times in clean water. The final rinse should leave a clear liquid behind.
Lamb must be thoroughly washed and cut into large cubes.
Peel onions and carrots and cut into thin sticks.
Garlic should be peeled and divided into single cloves.
Arrange butter, onion, carrots and lamb in a multicooker bowl. Sprinkle rice on top. Put the garlic in the middle and add the barberry, coriander, pepper and salt.
Next, you should fill it all with water. The water level should be 2 cm higher than the rice level.
Turn on the "Group" mode.
After the time of this mode is over, you should turn on the "Heating" function for 10 minutes.
A dish is considered cooked if it is infused for another 15 minutes under a closed lid in a slow cooker.

Pilaf with pieces of lamb in the Panasonic multicooker

Pour oil into the container of the multicooker, put the meat there and close the lid.
It is necessary to turn on the “Baking” mode for 40 minutes.
After 20 minutes, open the lid, salt and mix the meat. It is worth paying attention that it is not necessary to turn off the multicooker at this moment.
Put onions and carrots in a multicooker saucepan, while not mixing them. You need to close the lid and wait for the end of the time.
After that, pour rice into a container, salt a little more and add spices. Be sure to put garlic in it.
Fill it all up with water.
Turn on the “Pilaf” mode and wait for the pilaf to be completely ready.

Pilaf in a slow cooker Redmond lamb

Rice must be washed several times in clean water.
Cut lamb into small pieces.
Onions should be peeled and chopped. Grate carrots for Korean carrots.
Garlic should be used in the form of a whole head, it is not necessary to peel it, it should only be washed well.
Fill the bowl of the Redmond multicooker with vegetable oil and heat in the “Frying” mode.
After pour the lamb into the bowl and fry until golden brown.
You need to add onions, carrots and fry with meat.
Mix all this periodically with a wooden or silicone spatula.
Put rice on top, washed until transparent. Smooth it out, but do not interfere.
Pour hot water into a separate container and pour salt and spices into it. Mix it all up.
Pour water into the bowl of the multicooker, it should cover the rice a little.
Put a head of garlic into the rice. Close the lid.
Use the menu button to set the program "Pilaf". The cooking time for pilaf in the Redmond slow cooker is 1 hour. This is enough for meat and rice to cook.
After the signal, turn off the multicooker from the network. Pour the contents of the bowl onto a large flat plate so that the rice is on the bottom and the meat and vegetables are on top.

The Redmond slow cooker will cope with the task and cook delicious pilaf with sheep meat.

Pilaf in a slow cooker Lakuchina with lamb

We present a simple, but at the same time original, recipe for pilaf with pieces of lamb.

Let's start cooking pilaf with cutting meat. It must be crushed into pieces of approximately 20-30 grams each.
Rinse the onion with carrots, peel and cut into cubes or strips.
Peel the garlic head only from the top scales.
Turn on the multicooker and set the "Baking" program for 40 minutes.
Put vegetable oil in the multicooker bowl and heat it for 5 minutes.
Add the onion to the oil and fry it a little.
After, add carrots. Put it all out for a few more minutes.
Put the meat in one layer, fry it. Turn lamb over and sprinkle with pepper. Mix all this.
The lid of the multicooker must be closed, and the vegetables and meat should be stewed until the signal.
After the time is up, put rice, a whole head of garlic, barberry.
Dissolve salt in a separate container in water. Pour this solution into a bowl filled with meat, vegetables and rice.
Put the program "Plov".
When the cooking time is over, you need to remove the garlic, mix the pilaf and leave it for 30 minutes under a closed lid.
When serving pilaf, it is better to sprinkle with parsley and dill.

Any recipe for making real lamb pilaf in a slow cooker requires good quality products.
Rice for pilaf should be firm coarse-grained.

You should not use oblong thin rice for cooking pilaf, because during cooking, the grains will be split in half, the pilaf will turn into porridge, the rice will not be friable.

Lamb should be fresh, maximum - chilled.
For pilaf, it is better to use yellow or red carrots.
You should pay attention to the garlic - it should be young. Otherwise, it is not known what condition the cloves are in, because the head is not cleaned according to the recipe, so we cannot see the cloves.
Gourmets say that without zira, pilaf will not be real. If it is not there, then you should not cook pilaf in a slow cooker, you will get ordinary rice porridge with pieces of lamb.
Zira can be replaced with seasoning "For pilaf".
In the process of preparing products, you should pay attention to the fact that chopped carrots can be sprinkled with sugar, mixed and left for a while. In this case, she will let the juice.
The recipe for a real and properly cooked pilaf clarifies that the meat should be fried, and not stewed in its own juice. Therefore, it is advisable to put the lamb in the bowl in portions so that each piece of it is well fried.
Rice should not be stirred either after pouring it into the slow cooker or during stewing. Only after full cooking, opening the lid, you can gently mix everything, and only before serving.
Real gourmets, instead of vegetable oil, use fat - mutton fat tail - to cook pilaf with lamb. It cannot be compared with lard, it has a special flavor.
The recipe for pilaf with pieces of lamb in a slow cooker suggests that for a more piquant taste, you need to use paprika, coriander, red pepper, bay leaf, savory, barberry. And how much of what is needed for pilaf - this already needs to be decided independently.
Real pilaf should be stewed, not boiled. Thus, the dish languishes and absorbs all the aromas.
For the classic version of cooking pilaf, it is better to choose the shoulder, back or brisket of a lamb.
For pilaf, ready-made mixtures of spices are sold, but it is better to buy everything separately. In this case, an unforgettable aroma is guaranteed.
Pilaf is usually laid out on a large round dish with a small rim. Rice is placed at the bottom of a slide, and meat and vegetables are placed on top of it. All this is complemented by greenery.
Pilaf is served with a salad of fresh cucumbers, onions, tomatoes, and radishes.
Pilaf should be served hot. Only in this case, the dish will convey the exact unforgettable aroma and taste.
If the carrot, which is used in the preparation of pilaf, has a sweetish aftertaste, then the result will be a very good taste.

Recommended Recipes:

Pilaf can be cooked in completely different ways, and a huge number of recipes have been invented for this. There are pilafs with mushrooms, vegetables, seafood, fruits, various vegetarian, sweet or some other original dishes. But still, one of the most popular is the classic recipe, where the two main ingredients are lamb and rice. How to cook lamb pilaf in a slow cooker, we will tell you in this article.

It's no secret that spices in pilaf play an important role. By changing one or another seasoning in the recipe, you can get completely different tastes. In our opinion, the combination of rice and lamb meat with tender saffron, sour barberry and hot pepper is very successful, which we will try to prove to you with this recipe. And we need this:

lamb pulp - 0.5 kg;
long grain rice - 0.5 kg;
garlic - 1 small head;
saffron - a small pinch;
dried barberry - 1 tbsp;
zira - 1/3 tsp;
onions - 2 heads;
sunflower oil - 50 ml;
hot red pepper - a pinch;
carrot - 1 pc.;
salt.

How we cook lamb pilaf in a slow cooker, we will tell further:

Vegetables in pilaf must be cut by hand, that is, we do not need to grate the carrots, but chop them into thin strips. Onions can be cut into cubes or quarters of rings. We chop the lamb into small pieces, and leave the garlic as it is, just remove the top dirty husk from the head.
Rice before cooking pilaf is washed thoroughly and many times until clear water is obtained. Then you can soak it for 30-40 minutes so that it cooks faster in the dish.
When we cut the meat and vegetables, we heat vegetable oil in a slow cooker and throw lamb into it. It will take about 20 minutes to fry it in the “Frying” program, all this time the pieces must be mixed with a spatula.
After 20 minutes, we send carrots and onions to the lamb. They will immediately start up the juice, so that the device can be transferred to the “Extinguishing” program and cook the ingredients for another 15 minutes.
Boil the kettle, pour hot water over the ingredients in the bowl. It is necessary that boiling water covers the meat by 2 cm. At this stage, the dish can be salted and hot peppers added.
We put a cleanly washed garlic head into the bowl and pour in all the other seasonings, including barberry. Close the boiling container and simmer the meat for 40 minutes.
Drain the water from the rice and send the cereal to the bowl. Pour more water so that it covers the rice by 2 cm. Leave the program "Extinguishing" or turn on the option "Pilaf" or "Rice". We cook lamb pilaf in a slow cooker for another 40-45 minutes. The process can be considered complete when the liquid disappears from the cereal.

Lamb pilaf with herbs and almonds in a slow cooker

In this recipe for lamb pilaf in a slow cooker, we use a completely different set of spices: cloves, curry and bay leaf. Almond nuts and fresh parsley and dill will also add their fragrant note. Here is a list of the products we need:

lamb - 0.5 kg;
onions - 2 pcs.;
rice - 400 g;
bay leaf - 1 pc.;
cloves - 3 buds;
hot pepper - 1 pod;
almonds - 80 g;
curry - a pinch;
black pepper - a pinch;
sunflower oil - 4 tablespoons;
fresh parsley and dill - 1 bunch;
salt - to taste.

Now let's cook lamb pilaf in a slow cooker:

We clean and chop the onions in half rings, cut the meat into pieces, wash the rice.
We heat the vegetable oil, and for this we activate the “Frying” program. Fry lamb in oil for 20 minutes, then throw onion and simmer it with meat for another 15 minutes.
For now, you can dry the almonds in a dry frying pan, and also chop a bunch of greens.
Lamb is stewed for a long time, so at first we will cook it without rice. Pour boiling water over the meat and set the "Extinguishing" mode. Add salt and all seasonings, except for the pod of hot pepper. Cook lamb for 30 minutes.
After half an hour, we send the cereal to the meat, put the peppercorns and again pour boiling water into the dish. When preparing pilaf, it is supposed that the water covers the rice by 2 cm. Pour the right amount of boiling water and simmer the lamb pilaf in a slow cooker until the rice is ready.
Then add almonds and herbs, mix and let it go for another 10 minutes.

Pilaf with lamb, pepper and oregano in a slow cooker

This delicious lamb pilaf, stewed in a slow cooker, also has a few highlights. Here we will put ingredients such as sweet peppers, almonds and fresh oregano leaves. Here is a detailed list of products used:

long grain rice - 1.5 cups;
lamb - 0.5 kg;
onions - 2 pcs.;
sweet pepper - 1 pod;
hot pepper - a pinch;
garlic - 3 cloves;
almonds - ¼ cup;
fresh oregano leaves - 1 tbsp;
chopped parsley - 2 tablespoons;
vegetable oil - 3 tablespoons;
salt.

Stew pilaf according to the following technology:

Let's cook the lamb first, because it takes much more time to heat it than it takes to cook rice. We cut the meat into pieces and put it in the bowl of the appliance, pouring vegetable oil. Salt, install the program "Frying" and we will cook lamb for about 20 minutes.
Then add chopped onion to it, close the lid. First, we stew the meat with the juice released from the onion, then add 2 cups of water and continue to simmer for another 30 minutes, choosing the “Stewing” program for this.
In our free time, we can wash the rice and soak it in cool water. At the same time, chop the pepper and chop all the greens, and chop the almonds and dry them in a pan.
Add bell peppers and garlic cloves to the stewed lamb, pour out the almonds and hot peppers, cover it all with a layer of rice on top, salt and pour water. Water should rise above the grain by 2 cm.
In the “Pilaf” or “Stew” mode, cook pilaf with lamb in a slow cooker for about 40-50 minutes. At the final stage, we throw chopped greens, after which the multicooker can be turned off.

Pilaf with lamb and celery in a slow cooker

This pilaf can be called minimalistic, there are almost no vegetables in it - they were replaced by greens. Together with fresh green onions and celery, dried herbs are added here, while the basis is long rice, which, if necessary, can be replaced with steamed. For this pilaf with lamb in a slow cooker you need:

lamb - 0.5 kg;
long or steamed rice - 250 g;
chopped stalk of celery - 0.5 cups;
chopped green onions - 0.5 cups;
seasoning "Provencal herbs" - 1 tsp;
salt, black pepper - to taste;
hot ground pepper - to taste;
vegetable oil - 2 tbsp.

Now let's cook pilaf with lamb and celery in a slow cooker:

Lamb tenderloin, cut into small pieces, fry in vegetable oil. For cooking, select the “Frying” program, stir the meat cubes during the cooking process. Hot pepper, salt and black pepper can be added immediately.
Pour the lamb with 2 cups of boiling water and simmer for another 40 minutes in the “Extinguishing” mode.
We cook rice the way it is done for pilaf, that is, wash until clear water is obtained and soak for half an hour.
We spread the grits to the stewed lamb, add celery and green onions, add salt, pour dried herbs. In the same mode, stew pilaf with lamb in a slow cooker until tender.

Pilaf with lamb and cherry plum in a slow cooker

Sour fruits and berries are often used in pilaf. It is a slight sourness that wonderfully emphasizes the taste of meat and adds some freshness to it. In our recipe for pilaf with lamb in a slow cooker, pomegranate and cherry plum seeds are used, but here is the entire list of necessary products:

Let's write out step by step how pilaf with lamb and cherry plum is made in a slow cooker:

At the very beginning, we need to stew the lamb meat, because it is quite tough and will not have time to cook with rice. First of all, we will cut it and fry it in melted butter, immediately salt and sprinkle with black pepper.
Then add the chopped onions and stew the lamb in the onion juice. When it boils away, pour about 300 ml of water and continue to simmer for another half hour.
Pour the washed raisins and pitted cherry plums, cover with a layer of rice. Add more water and adjust if necessary. Water can be poured immediately hot, so that the multicooker does not warm it up for a long time.
Stew pilaf with lamb in a slow cooker until the rice is ready. When the cereal absorbs boiling water, you can turn off the slow cooker. At the end, you need to add pomegranate seeds and mix them with rice and meat.

Lamb pilaf in a slow cooker. Video

Content:

In a slow cooker, you can cook a real oriental pilaf with lamb. Almost everyone loves this dish. It is tasty, nutritious and healthy. In order to avoid porridge with meat instead of pilaf, you need to know and follow some rules for its preparation. Starting from the process of purchasing products and ending with serving pilaf on the table, you need to follow the instructions below. And then there will be no disappointment either in their abilities or in the capabilities of the multicooker. And the family will proudly tell their friends what an amazing pilaf the hostess is preparing.

Product selection

How to choose the right rice for pilaf

First of all, you need to figure out which rice is suitable for real pilaf. The first rule is to choose cereals in transparent packaging. In this case, it will become clear whether there is rice dust and crumbs in the bag. If so, then this variety is not suitable, since its grains are brittle and contain a lot of starch. It quickly boils soft, and the grains stick together. Excellent varieties for pilaf are "Khan" and "Thai".

This rice is tasty, and the dish from it turns out crumbly. If the assortment of cereals in the store is small, then you can choose according to the following criteria: medium grain size, slight transparency, slightly yellowish tint. This is the best option for real pilaf. Rule two - do not buy steamed rice. The fact that the cereal has been steamed will be indicated by the inscription on the Parboiled packaging. Good for pilaf and elongated rice, but if its grains are strong and somewhat transparent.

Which lamb to choose

The next step is to buy meat, namely lamb. This is a very valuable product, which exceeds even beef in terms of calories. Lamb is also remarkable because its fat contains a negligible amount of cholesterol, compared to other types of meat. Many do not like the specific taste and smell of lamb. But this matter is quickly and simply fixable: during the preparation of the dish, you need to put rosemary and thyme.

They will easily cope with this dubious shortcoming, and the meat will be tasty and juicy, without any aftertaste. For pilaf, lamb shoulder and brisket are best suited. The meat should be pink and low in fat. If it is dark red in color and the fat has a yellow tint, then this animal was old and poorly fed. This meat will be tough, stringy and take a long time to cook.

About the choice of seasonings and spices

Seasonings and spices that are used in the preparation of pilaf are usually listed in the recipe. But nothing will prevent the hostess from adding her favorite seasonings to the dish, despite the fact that they are not provided for in the list of products. There is a wide field for experimenting with the flavors that spices give.

However, in this case, the quality of the dish will be different from that expected by the recipe. A real Uzbek pilaf is unthinkable without zira (including black) and barberry. Often the finished dish is sprinkled with herbs: marjoram, basil, cilantro. In stores, you can buy ready-made sets of spices for pilaf. In the event that it is decided to use several separate spices and seasonings, then you should know that they are of better quality and more aromatic in glass containers than in paper bags.

Cooking pilaf with a multicooker

The slow cooker is a rather new device in our Russian kitchens. Each of them comes with detailed instructions with many recipes for dishes that can be prepared using this technique. However, those who often use the multicooker discover new possibilities of this device, allowing them to get, for example, a real Uzbek pilaf. To do this, you just need to adhere to some rules that are used during the preparation of pilaf in a cauldron, and take into account the features of the multicooker, in particular, its modes.

A simple recipe for pilaf with lamb in a slow cooker

To prepare this dish, you will need 2 medium-sized onions, 2 carrots, 1 kg of lamb, 1 kg of rice, a head of garlic, 50 g of vegetable oil, a piece of fat tail fat the size of an egg is highly desirable. It will give the rice an amber hue and a unique aroma. Seasonings and spices the hostess chooses independently. There is a peculiarity in the preparation of any pilaf: carrots can be cut into strips or rings. But most often in recipes, cutting into strips is found. Some housewives prefer to grate carrots, but this is a mistake. In this case, the taste of the dish changes, because the grated carrots give up their juice too quickly.

The first step is to rinse the rice well. In order to do this correctly, you need to change at least 7 waters. During washing, the cereal should not be crushed or rubbed with your hands, you need to make simple stirring movements. When the rice is completely clean and the water is clear, it must be soaked in boiled water at room temperature for at least an hour.

Next, proceed to cutting lamb. For pilaf, only the pulp is used, without veins and fat. It will be successfully replaced by fat tail. The meat is cut into small pieces and washed in running water. After that, it must be transferred to a colander. While water is draining from it, let's start cooking vegetables. We cut the onion into half rings, and the carrots into strips. From spices, it is desirable to prepare barberry, turmeric and curry.

Let's start cooking zirvak. You need to put a container for pilaf in the slow cooker and set the “Meat Frying” mode. It is difficult to predict the time it will take to cook. It depends on the juiciness of the meat and its softness. After 4-5 minutes of warming up the multicooker (it is important not to overheat it), pour in the oil and wait until it is hot. Next, cut into pieces fat tail fat is laid out. As soon as its color begins to resemble caramel, take it out with a slotted spoon. We dip the onion half rings into the boiling oil and, stirring it, wait until it turns golden.

After that, carefully, along the wall, so as not to change the temperature of the oil, lay out the pieces of lamb. It will take at least 20 minutes to prepare. The readiness of meat in a slow cooker can be determined by the oil: as soon as it becomes transparent, it means that the time has come to lay spices and carrots.

Turmeric will give pilaf not only an amazing aroma, but also a beautiful color. If dried turmeric leaves are purchased, they must be handled with care: they leave bright yellow spots on the palms that are difficult to wash off. After all the necessary spices, salt, carrots are added to the zirvak, in the previous mode, you need to continue cooking for another 10-15 minutes. If you add a teaspoon of sugar, it will help bring out the taste of all the products in the slow cooker. After that, the rice previously thrown into a colander is laid out, leveled on the surface of the zirvak.

Next, you need to carefully pour water into the pan so that it covers the food no more than the thickness of the little finger. In order for the liquid to be evenly distributed over the pan, the rice must be pierced in several places with a wooden stick. A whole cooking of garlic, peeled from the husk, is “screwed” into the middle. After that, the lid is closed and the "Steam" mode is set for 15 minutes. If there is no such function in the multicooker, you need to choose another one suitable for cooking rice. After the signal that the "Steam" mode has finished its work, you need to open the lid and close it again. Thus, the steam will leave the pan, but the “Heating” mode does not need to be turned off. He will allow the pilaf to “reach”.

The classic recipe for pilaf with lamb in a slow cooker

This pilaf, due to the composition of the ingredients, will turn out spicy and with a slight sourness. To prepare it, you will need: 2.5 multi-glasses of water, 1.5 multi-glasses of rice, 0.5 kg of lamb, 1 medium-sized onion, 1 carrot, 1 tomato, seasonings, ground red pepper, salt, 100 g of vegetable oil. First of all, we prepare vegetables: cut the onion into half rings and carrots into strips. In a slow cooker, fry the onion until golden brown. To do this, the device should be set to the "Baking" mode. While frying the onion, cut the meat into pieces and peel the tomato from the skin. We also cut it into thin slices.

As soon as it becomes clear that the onion is ready, the washed pieces of meat, carrots and tomatoes are laid out in the bowl. The products in the multicooker must be mixed and closed with a lid. We leave zirvak to prepare until the end of the regime. At this time, we are preparing rice for laying. It must be thoroughly washed in several waters and poured with water at room temperature. After the timer signal, open the lid and put salt, spices and rice into the multicooker. Do not forget that the recipe provides for 1.5 cups of water, which is added to the bowl with food. It is necessary to ensure that the liquid is evenly distributed in the mixture of products. After that, you need to set the "Pilaf" mode on the multicooker. As soon as the timer signal sounds, you need to open the lid and mix the pilaf, then leave it in the slow cooker under the closed lid for another 20 minutes.

Our simple recipe for lamb pilaf in a slow cooker will certainly be appreciated by meat lovers. A dish of Uzbek cuisine is prepared in a light version, and therefore it can easily be included in the everyday menu.

The composition of the products will not differ in any way from the selection of ingredients for traditional pilaf in a cauldron. The only thing is that the seasonings will be used a little less.

So, we need: selected mutton pulp with fat, steamed long-grain rice, onions and young garlic, as well as odorless vegetable oil, barberry berries, coriander peas, salt and a mixture of peppers.

We will start cooking pilaf from lamb directly with the preparation of meat. It needs to be washed and dried well. The frozen version is not an option for us. We use chilled selected lamb. Cut into small sticks of the same size.

Onions must be peeled and chopped in any form.

We heat the multicooker in the “Frying” mode for a minute, and then add vegetable oil to the main multicooker bowl, continuing heating for another two minutes. We send onions to a heated container, and after 5 minutes - lamb. Brown the ingredients well until half cooked. Salt the meat after the liquid has boiled away.

For onions and lamb, carrots chopped into strips or sticks are sent to the multicooker bowl. We continue cooking meat and vegetables in the “Frying” mode for another 5 minutes.

While preparing zirvak (the correct name for fried meat for pilaf), let's deal with spices. Coriander must be crushed in a mortar, and then mixed with barberry and pepper.

Then season the boiling zirvak with the resulting spicy mixture.

Fill the rice layer with boiling salted water to the 2 liter mark. We switch the equipment to the “Extinguishing” or “Pilaf” mode for 40 minutes and close the lid.

During the cooking process, you need to add cloves of young garlic to the rice right in the peel. The finished lamb pilaf remains in a closed multicooker and reaches the condition right before serving.

In a slow cooker, lamb pilaf turned out to be crumbly, fragrant and very tasty.

When this incomparable dish gets on your plate, it will no longer be possible to distinguish it from pilaf cooked in the traditional way. What shall we check?

A light flavor shade of green coriander will be very useful. Bon appetit!

A nutritious, fragrant and very tasty dish - lamb pilaf has long become a multinational dish and is welcomed by gourmets in different countries of the world. The recipe was not ignored by representatives of Russian cuisine. And an even greater advantage is the ease of preparation, especially with the use of modern kitchen appliances. So, today with the readers of "Popular about Health" we will cook delicious lamb pilaf in the Redmond slow cooker, and the step-by-step recipe for this will definitely come in handy for you more than once, as well as useful tips from the article.

How to cook pilaf in a slow cooker with lamb?

By tradition, this dish is cooked in a thick-walled cauldron. It turns out crumbly, fragrant and insanely tasty pilaf. But the recipe using the Redmond multicooker is no worse. It provides a special function "Pilaf", but if such a program is not available in some models, you can use the "Extinguishing" mode. Experienced housewives also learned how to combine functions, using them separately for meat, rice and vegetables.

To quickly and effortlessly cook pilaf at home, you will need the following products:

1-2 medium carrots;
- 1-2 medium onions;
- 0.5 kg of lamb meat;
- 0.5 kg long-grain rice;
- 80 ml of vegetable oil;
- 3-4 cloves of garlic;
- salt and spices to taste (usually put barberry, coriander, zira, a mixture of peppers).

And the same composition of ingredients is used to prepare traditional Uzbek pilaf in a cauldron. The composition of seasonings and spices can be varied according to your taste. And it is advisable to choose lamb pulp for fatter.

Cooking begins with the preparation of lamb. Wash the flesh well, pat dry with a paper towel and cut into equal pieces of about 2-3 cm.

Peel and chop the onion, preferably into large cubes. Preheat the multicooker on the “Frying” function, pour vegetable oil into the bowl, wait 2-3 minutes until it warms up well. Send the onion to the oil, after a few minutes - the meat. Fry all the ingredients until golden brown, and add salt only after boiling all the liquid.

It's time to send chopped carrots to meat with onions. We bring our zirvak to readiness for another 5-6 minutes in the same “Frying” mode - this is the name of the meat and vegetable base for pilaf. At this time, you can do the spices. If there is no ready-made set of seasonings for pilaf, choose any of your own to taste.

For example, coriander - you need to crush it well, add a mixture of peppers, barberry and cumin to it. The resulting spicy mixture is sent to the meat.

Do you feel what aroma is already in your kitchen? Now we send rice to our base in the bowl. Do not mix the ingredients, but carefully distribute the cereal over the meat. Pour everything with boiling and pre-salted water. In the multicooker bowl, the volume should not exceed 2 liters.

We switch the multicooker to the “Pilaf” or “Extinguishing” program, close and leave for 40-45 minutes. Approximately in the middle of the cooking process, add a few cloves of garlic to the pilaf (preferably young and not peeled). After cooking, leave the pilaf in the slow cooker for some more time, so it will finally reach and be ready to serve.

It is almost impossible to distinguish the taste of a dish cooked in a slow cooker from pilaf that is cooked in a cauldron. Unless you feel the absence of fragrant smoke, as when cooking on a fire. By the way, some housewives, when using a slow cooker as a device for cooking pilaf or barbecue, put a small branch from a cherry tree in the bowl. This indescribable spicy smoky aroma fills the entire space of the kitchen and enhances the appetite even more! Well, did the pilaf in the Redmond slow cooker succeed?