How to cook pilaf in a slow cooker with beef? Recipe for beef pilaf in a slow cooker: simple ingredients and delicious results.

Products for pilaf:

Beef meat - 400 gr.
Rice - 400 gr. (or 2.5 multi-cups)
Onion - 1-2 pcs.
Carrots - 1 large piece.
Salt, black pepper, garlic, seasonings - to taste
Sunflower oil - 3 tbsp.
Water - approximately 1 liter. (or 5 multi-glasses)

This family recipe pilaf, designed for both adults and preschool age. I cooked it according to the recipe in the book that came with it, but I didn’t fry the meat with carrots and onions. I decided that it would be better for children’s stomachs if the meat and vegetables were stewed a little beforehand. And our children do not recognize seasonings with garlic, so they are not in the recipe either.

Beef pilaf in the Polaris multicooker:

1. Rinse the rice several times first. I use regular rice, not steamed, because children like its taste better. Peel carrots and onions. Cut the beef meat into small pieces.

2. Grate the carrots. For pilaf, I like to use a grater Korean salads from carrots. It turns out to be an interesting shape.

3. Finely chop the onion.

4. Pour into the multicooker bowl sunflower oil. 3 tbsp is enough.

5. Pour chopped meat, onions and carrots into the slow cooker. Add some water.

6. Set the temperature in the “frying” program to 160 degrees, time to 15 minutes. Close the lid.

7. During this time, the meat and vegetables will stew a little.

8. Add washed rice to the stew with vegetables. Add salt and pepper. Pour in about 1 liter of water.

9. Mix everything with a special spatula for a multicooker.

10. Set the “Pilaf” program. Cooking time - 1 hour. In other multicooker models, instead of the “pilaf” mode, you can use the “rice” or “cereals” modes.

11. After the sound signal, leave the pilaf in the multicooker in the heating mode for another 15 minutes. After which the pilaf will be ready.

12. According to this recipe, pilaf in the Polaris 0517 multicooker turns out to be very soft. It just melts in your mouth. Although the grains of rice are whole, not digested into a sticky porridge. Children can easily chew even beef meat.

Bon appetit!

Time: 70 min.

Servings: 6-8

Difficulty: 3 out of 5

The secret of cooking classic pilaf with beef in a slow cooker

Pilaf has long ceased to be considered one of the dishes national cuisine. This oriental food with meat and rice is so popular in all countries that it is impossible to determine its “nationality”.

Of course, every nation has its own recipe for preparing a hearty and tasty dish, but traditionally the main ingredients of pilaf are rice and meat. You can cook this dish with chicken, fish or seafood, or you can replace the rice with pearl barley.

Such culinary experiments are often successful, but any housewife should have her own recipe for real pilaf in her arsenal and be able to cook this dish deliciously. Let's learn how to cook beef pilaf in a slow cooker. Perhaps this is the recipe you will keep in your “golden collection” of the most delicious dishes.

The recipe for real oriental pilaf suggests preparing it from lamb. But not everyone loves the taste of the meat of this domestic animal. Pork takes second place.

The pilaf from it turns out to be tasty, but very fatty, and only people who do not have problems with gastrointestinal tract. So we'll stick to beef.

Prepare meat pilaf It’s not difficult with rice, you just need to take a responsible approach to the selection of products for it. After all, it is often the products that “make” the taste of the food.

Therefore, we stock up on patience and the “right” ingredients. This is what we need to make our beef pilaf in a slow cooker crumbly, aromatic and incredibly tasty.

The process of preparing pilaf can be divided into the following stages:

Step 1

Wash the beef, dry it with a napkin and cut it in small pieces: cubes or rectangles. Take meat without fat and veins.

Step 2

Preparing the vegetables. They also need to be washed and cleaned. Cut the onion into pieces or quarters of rings, but do not chop too much; the onion should be felt in the pilaf. The recipe for real pilaf does not recommend chopping carrots on a grater.

This vegetable is cut into cubes or strips. Don’t be lazy, chop the carrots correctly. There is no need to separate the garlic into cloves! Peel off the top layer of husks whole head, cut off the place where the root was, rinse well.

Step 3

Rinse the rice 5-6 times, especially if you bought real Uzbek rice at the market. The water should become clear when drained.

Step 4

Now the multicooker bowl needs to be warmed up well. To do this, activate the “frying” mode. When the dishes are hot, pour out the vegetable oil and continue heating the multicooker at the same setting.

Step 5

Pour the onion into hot oil and fry without letting it burn.

Step 6

When the juice from the onion has evaporated, you can add the meat. Mix it with the onion and also fry until the juice stops releasing.

Step 7

It's time to add carrots to the bowl and butter. And mix everything again and fry.

Step 8

After 5-10 minutes, you can add salt to taste, ½ tsp. sugar, as well as herbs and spices, allowing them to warm up properly, but not allowing them to burn. Then turn off the multicooker.

The basis for our pilaf is ready.

Step 9

Pour thoroughly washed rice on top of the meat and vegetables and add a little salt. Spread into an even layer. Now we don’t mix anything anymore! Pour in rice hot water, carefully and evenly distributing over the entire surface. It is better to do this through a spoon with holes or a slotted spoon.

Step 10

Stick a whole head of garlic into the middle of the rice and turn on the multicooker again, selecting the “pilaf” mode. If you don't have one, you can use "rice". As a last resort, set it to “stew” or “baking”. Cooking time is 40-60 minutes, depending on the brand of your multicooker.

After completing all stages, allow the finished dish to “rest” a little and cool. Then you need to extract the garlic, and treat your family and friends to this wonderful aromatic, crumbly pilaf! Bon Appetit everyone!

Watch another version of this dish in the video below:

Pilaf, even in a slow cooker, even in a cauldron, even in the oven... a magic word and a magic food, if you cook it correctly! The aroma of meat with spices is familiar to everyone and loved by many, but not everyone knows how to cook it correctly.

So that grain by grain and everything separately, so that the fat does not interrupt the taste of the meat, and each spice sounds separately, like an instrument in a well-played orchestra.

Recipes:

The dish is very ancient; the rules for its preparation were formed several thousand years ago, with the beginning of rice cultivation in the Middle East. By the way, translated from ancient Sanskrit, this word means boiled rice.

Rice is the basis of this dish, but meat can easily be replaced with fish or fruit; turmeric or saffron gives the pilaf a beautiful color.

Residents of Central Asia and those who have lived there for many years cook pilaf excellently in a cauldron. There are many cooking options, there are thousands of recipes. In the East, pilaf is served to the table almost every day and is prepared by women, but on holidays - for weddings, births, memorials - it is prepared by men.

Well, today we will try to adapt it to prepare this wonderful dish our irreplaceable assistant in the kitchen - the multicooker.

Let's prepare this dish from chicken breast, but basically any part of the chicken will do. We will not overuse fat - the dish will be quite dietary and suitable for both adults and children, and for those who are on a diet, a couple of spoons will not hurt.

The basis for preparing this pilaf is Uzbek traditions. We wash the rice until the water is completely transparent, otherwise the taste will be seriously spoiled.

half a kilo of chicken breast;
two glasses of rice;
a pair of onions;
two medium carrots;
vegetable oil 50-80 ml, optional;
head of garlic;
mixture of spices for pilaf 1-2 tablespoons, it all depends on taste;
salt to taste;
boiling water or you can use chicken bouillon, three and a half glasses.

Preparation:

Turn on the “Frying” mode in the multicooker for half an hour. Pour vegetable oil into the bowl and let it heat up well.
Place the onion, cut into half rings, into a bowl and sauté until brownish, add the carrots, cut into strips, and fry together with the onion until soft.
Cut chicken breast small cube and fry together with onions and carrots. Salt and add seasoning. Add a few tablespoons of water and simmer tightly closed lid 8-10 minutes.
Place the washed rice in a bowl and stir slowly so that the oil is absorbed into the grains.
Set the multicooker to “Stew” mode for half an hour. Pour boiling water or broth in a thin stream and close the lid tightly without stirring.
Ten minutes before it’s ready, stick a head of garlic into the middle of the bowl, rinsed well with water, without disassembling it into separate cloves, close the lid tightly again.
After turning off the multicooker, let it brew without opening the lid.

Bon appetit!

Pork pilaf is fattier and more filling than other types of meat, so it is preferable to cook it for lunch; it will be too heavy for dinner. It's good to wash it down green tea, which will help digest a delicious lunch.

rice - two measuring cups from a multicooker, rinse thoroughly in several waters;
half a kilo of pork tenderloin with a small amount of lard;
large onion;
large carrots;
seasoning for pilaf, tablespoon;
salt and black ground pepper taste;
head of garlic;
three cups of boiling water.

Preparation:

Three carrots on coarse grater, cut the onion into small cubes. Turn on the multicooker to Fry mode for 25-30 minutes.
Pour vegetable oil into a bowl and sauté the onion until golden brown, add the carrots and fry with the onion a little.
Add the meat, cut into small cubes, spices, salt and pepper, and fry, stirring, until a beautiful golden color.
Pour in half a glass of water and leave to simmer until the end of the set mode.
Set the Express cooking mode, time 40 minutes, put the washed rice in the bowl, level it, stick a garlic head in the middle and carefully pour in three cups hot water.
Close the lid tightly and wait for the end of cooking.

Serve hot, but let sit in the slow cooker after cooking.

Pilaf prepared in this way is suitable for children of primary school and preschool age if you do not go overboard with garlic and spices. Also, meat and vegetables are fried only lightly.

vegetable oil 3-4 tablespoons;
two measuring cups of rice;
half a kilo of beef tenderloin;
large carrot;
large onion;
salt and pepper to taste;
seasoning for pilaf teaspoon;
two or three cloves of garlic.
three and a half cups of hot water.

Preparation:

Step 1. It is better to use round rice, the dish with it turns out more tasty, rinse it in several waters until completely transparent.

Step 2. Cut the beef into small pieces, the onion into small cubes, and grate the carrots.

Step 3. Set the Fry mode for half an hour and 180 degrees, pour vegetable oil into the multicooker bowl.

Step 4. Squeeze the garlic into the heated oil and fry for literally 50-60 seconds. Add and cook the onion until translucent and add the carrots, lightly fry them along with the onions.

Step 5. Add meat, salt, pepper and spices and cook together with vegetables. Pour in half a glass of water and close the lid tightly; let it simmer until the end of the mode.

Step 6. Set the Pilaf mode and time to 40 minutes. Lay out and level the rice, pour in water, close the lid tightly.

Step 7. After finishing, turn the multicooker into the Warm mode for twenty minutes.

Bon appetit!

Very interesting and unique taste. This pilaf is prepared with different types meat, I personally like it best with chicken breast fillet, it turns out light and flavorful!

half a kilo of fillet;
large carrot;
large onion;
a handful of seedless raisins, I like raisins the color of light amber;
vegetable oil 3-4 tablespoons;
two measured cups of rice;
two cloves of garlic;
spices for pilaf;
salt and pepper to taste;
4 cups of hot water.

Preparation:

Turn on the multicooker to the Baking mode for 25 minutes and warm up for a couple of minutes, not forgetting to pour vegetable oil into the bowl.
Add finely chopped garlic and fry.
Place the diced fillet and fry until slightly crispy.
Add finely chopped onion and grated carrots, fry with meat until cooked. Salt, pepper and add spices.
Set the multicooker to Pilaf mode for 40 minutes, add well-washed rice and raisins, pour in hot water and close the lid tightly.
After the readiness signal, stir and leave to breathe.

Bon appetit!

To prepare this Uzbek pilaf The lamb should not be frozen, but simply chilled. Long rice, and especially steamed rice, is not suitable; you need round-grain and preferably coarse-grain rice.

Lamb - halved ribs with tenderloin are best; it will be absolutely amazing if you can buy 150-200 grams of fat tail. Zira cannot be excluded. Or you can buy a seasoning bag already with cumin.

a kilo of rice and lamb;
two large carrots;
two large onions;
a head of young garlic;
half a glass of vegetable oil;
a teaspoon of cumin;
pod hot pepper with a good tail without damage;
salt to taste.

Preparation:

Cut the lamb tail into small pieces, the onion into half rings, the carrots into strips and mix it with half a teaspoon of sugar to release the juice.
Turn on the multicooker to the Fry mode for 30 minutes, pour oil into the bowl and first fry the pieces of fat tail until brownish, remove them from the multicooker and add the ribs. Fry, stirring, until brown.
Add onions and pieces of boneless meat, fry lightly and add carrots, salt and spices and another couple of minutes. Pour in a small amount of water, carefully place the pepper on top, close the lid and leave to simmer until the end of the mode.
We take out the pepper carefully, lay out the cleanly washed rice, stick in a well-washed head of garlic with the bottom cut off, fill it with hot water so that the water covers a layer of rice about a finger thick, close the lid and turn on the Pilaf or Stew mode for 40-50 minutes.

Bon appetit!

How to cook chicken pilaf so that the rice is crumbly: tips and secrets

Secrets from crumbly pilaf just two:

You can mix the rice with meat and vegetables, and let the oil soak in for five minutes with the heat turned off; the oil will prevent the finished rice from sticking together during subsequent cooking.
You can't overdo it with water. No more than two glasses of water are poured into a glass of rice, but you also need to take into account the volume contained in meat and vegetables, so for two glasses of rice I pour not four, but three and a half glasses of water.

I wish everyone good cooking and have a delicious lunch!

Pilaf recipes

pilaf with beef in a slow cooker

1 hour 30 minutes

120 kcal

5 /5 (1 )

It is customary to cook real pilaf in a cauldron on open fire. However, in modern conditions A multicooker is perfect for these purposes.
Due to the fact that it is heated from three sides, and the liquid is evaporated at a minimum temperature, the rice turns out steamed and crumbly. There is nothing easier than cooking pilaf in a slow cooker.

You don't need to monitor the temperature and worry about the rice burning. Just select the desired mode and the machine will do everything itself. Due to the tightness of the lid, the output you get is crumbly and incredibly aromatic dish, soaked in juice of meat and vegetables.

For delicious pilaf it is necessary to prepare the correct zirvak i.e. First fry the meat with vegetables, and then simmer a little.
It is better to cut the carrots into long strips so that they are visible in ready dish.
If your multicooker does not have the “Pilaf” mode, cook in the “Buckwheat” or “Grains” mode.
If desired, you can replace the water with vegetable or meat broth.

Recipe for cooking pilaf with beef in a slow cooker

Inventory: knife, cutting board, bowl, teaspoon, spatula, slow cooker.

Ingredients

Step-by-step preparation

First, let's prepare the products. We wash and peel all vegetables. We peel the garlic only from the root and outer husk.
We wash the rice in several waters. When choosing rice, give preference to long-grain rice; it is great for pilaf.
Next you need to wash the beef. We clean it of unnecessary films and veins. If there is a little fat on the meat, it should be left. Choose fresh beef, dark pink in color. The shoulder blade, pulp from the hind leg or neck is excellent for pilaf.
Cut the meat into medium pieces of 3-4 centimeters.
Chop the onion into half rings of medium thickness.
Cut the carrots into thick strips.
Garlic can be taken apart into cloves or the head can be left whole. I prefer the second option.
Next, we proceed directly to preparation. Pour vegetable oil into the multicooker bowl, and then turn on the multicooker in mode “Fry” for 20 minutes.
When the oil is hot, add the meat. Fry it for about 15 minutes until golden crust, stirring occasionally.
Important! When you add the meat, do not rush to stir it; you want the meat to fry and form a golden brown crust.
Next, add onions and carrots to the meat and add salt, pepper and seasonings. Use any seasonings to suit your taste. The best ingredients for pilaf are cumin, turmeric, coriander and barberry. You can also use ready-made spice mixtures, which you can easily find in retail chains.
Mix the meat with vegetables and spices and fry for another 5 minutes with the lid open.
Then we close the lid of the multicooker and set the mode “Stew” for 15 minutes.
When our zirvak is ready, you can add rice. Pour the rice on top of the meat and vegetables, without mixing the ingredients.
Place the head of garlic on top, tail up, and press it down a little so that it lies more tightly in the rice.
Fill everything up cold water, close the lid of the multicooker and turn it on to the “Pilaf” mode. The program will determine the temperature and cooking time automatically. In my slow cooker this cooking cycle is 1 hour.
When the multicooker beeps, do not rush to open the lid; leave the pilaf in the “Warming” mode for another 20-30 minutes.
When the pilaf is infused, you can stir it and put it into portioned plates.

Serve pilaf with fresh vegetables and greens.

Video recipe

Look at the video to see how easy it is to prepare pilaf in a slow cooker. It turns out very appetizing and crumbly.

Beef pilaf in the DeLonghi Multicuisine multicooker

Video recipe for cooking pilaf with beef in the DeLonghi Multicuisine FH1394 multicooker

https://i.ytimg.com/vi/gIaq4OnftZs/sddefault.jpg

https://youtu.be/gIaq4OnftZs

2016-04-30T11:35:58.000Z

IN next recipe I'll tell you how to cook beef pilaf with chickpeas. Chickpeas are a herbaceous plant that belongs to the legume family. Chickpeas are also called Turkish peas. Thanks to great content protein in these peas, they can replace meat and at the same time reduce the fat content of the finished dish. Chickpeas are great for vegetarian dishes.

Recipe for cooking pilaf with beef and chickpeas in a slow cooker

Cooking time: 1 hour 10 minutes.
Number of servings: 5-6.
Inventory: knife, cutting board, bowl, teaspoon, spatula, slow cooker, serving plate.

Ingredients

Step-by-step preparation

Important! To make the pilaf cook faster, the chickpeas must first be soaked for several hours or overnight.

We wash and peel all vegetables.
Chop the onion.
Cut the carrots into large strips.
We wash the rice under running water.
Cut the beef into small cubes.
Pour vegetable oil into the multicooker and set the mode “Fry” for 15 minutes.
When the oil is hot, you can add the onions. Fry it until transparent.
Next, add the beef, mix everything and continue frying with the lid open.
After about 10 minutes, add the carrots, mix and fry until the end of the program.
At this stage you can also add salt, turmeric and all other spices.
When the frying program ends, add the chickpeas and mix the entire contents of the multicooker.
Place rice on top, leveling it over the entire surface.
Fill everything with water. Important! There should be enough water so that it is about 1 centimeter above the rice.
Place the head of garlic, pressing it firmly into the rice.
Close the lid of the multicooker and set the “Pilaf” program.
When the multicooker finishes working, remove the garlic and mix the pilaf.
Place the pilaf on a plate and garnish with fresh herbs.

Video recipe

To better remember the sequence of cooking pilaf, watch the video recipe.

Beef pilaf with chickpeas in a slow cooker

Uzbek beef pilaf with chickpeas in a slow cooker. In this video recipe you will learn how to cook delicious Uzbek meat pilaf from beef with chickpeas in the Redmond 4502 multicooker. Recipes for the multicooker.

Recipe for delicious Uzbek pilaf with chickpeas in a slow cooker with step by step photos you will find on the website http://multi-varca.ru

ஜ════ஜ۩ Best Recipes for multicooker۩ஜ════ஜ

Join me on social networks:
✔ https://twitter.com/multivarca
✔ http://vk.com/multivarca
✔ https://www.facebook.com/multivarca.ru
✔ http://ok.ru/multivarca
✔ http://my.mail.ru/community/multi-varca/
✔ https://plus.google.com/u/0/communities/116218187274109477727
✔ http://multivarca.livejournal.com/
✔ http://www.liveinternet.ru/users/fifa33/

Subscribe to my channel and don't miss new videos!
Write your wishes in the comments

Thank you for Like and for Subscribing to my channel

Beef pilaf
http://www.youtube.com/watch?v=MUqFn30IHqg&index=36&list=PL9TQXq_pKv4GrKTuC9GHixeQOuwsPGUv6

Buckwheat with meat merchant style
http://www.youtube.com/watch?v=ruq5weDg1EQ&index=31&list=PL9TQXq_pKv4GrKTuC9GHixeQOuwsPGUv6

Delicious barley with meat
http://www.youtube.com/watch?v=QOR94mWvEKA&index=35&list=PL9TQXq_pKv4GrKTuC9GHixeQOuwsPGUv6

https://i.ytimg.com/vi/CWJ80nY2vHg/sddefault.jpg

https://youtu.be/CWJ80nY2vHg

2015-05-14T12:28:21.000Z

You can use any meat to prepare pilaf. See how to cook delicious. And for those who don't like fatty varieties meat, we have a recipe. If you are just starting your acquaintance with a multicooker, take a look at our website, there you will find a lot general advice and recommendations for preparing this dish.

If you liked my pilaf recipes, be sure to leave your feedback in the comments. Tell us how you prepare pilaf and what you serve it with.

Pilaf cooked in a slow cooker is not only incredibly tasty, but also surprisingly easy to prepare. Uzbek dish. Even though you will use unconventional way cooking, pilaf with beef in a slow cooker turns out crumbly, and the meat is soft and juicy. Busy housewives You will appreciate this recipe, ideal for lunch or dinner with the whole family.

Taste Info Second: cereals

Ingredients

Meat (beef) – 500 g;
Onions – 3 pcs.;
Long grain rice – 2 tbsp;
Carrots – 3 pcs.;
Garlic – 4 cloves;
Vegetable oil – 7 tbsp;
Salt to taste.

How to cook pilaf in a slow cooker with beef

Rinse and dry the meat thoroughly with paper towels; also rinse and peel the vegetables.

Choose lean beef, which is freed from films and veins and cut into small cubes. Remember that if the pieces of meat are too large, you will need much more time to cook it.

Pour vegetable oil into our multicooker bowl, heat it by turning on the “Fry” mode for 40 minutes.

Fry the beef in a hot vegetable oil about 20 minutes, turning several times with a spatula. The lid of the multicooker must be kept open so that the liquid released by the meat evaporates and does not return back to the bowl.

The meat will darken and significantly decrease in size.

Cut the onion into small cubes, add to the meat, stir and fry everything together for another 5 minutes.

Cut the carrots into cubes. I recommend cutting it, and not grating it on a grater or in a food processor, then the taste of the carrots in the finished dish will be brighter, and the pilaf will look beautiful. Add the carrots to the onions and meat in the multicooker bowl, fry with the lid open until the end of the “Frying” mode.

Add spices and salt to the bowl. Pour in 100 ml. hot water into the multicooker bowl and turn on the “Stew” mode for 60 minutes.

After this, add the washed rice. This must be done in order to remove the fatty film from the surface of the grains that appears during the storage of cereals. This way you will rid the rice of possible bitterness and make it crumbly.

Pour 500 ml along the side of the bowl. hot water. Do not stir the contents of the multicooker, otherwise the pilaf will not turn out crumbly.

Turn on the “Stew” mode or the “Pilaf” mode for 40 minutes. IN different models In a multicooker, this mode can also be called “Grains” or “Porridge”. After 20 minutes, stick the peeled garlic cloves into the rice. At the same time, check the dish for salt; if it is not enough, it’s time to add more salt.

Simmer for about 20 minutes more until full readiness rice

Serve the pilaf in the slow cooker with the beef in portions, after letting it steep under the lid for 15 minutes.

Don't doubt it's simple and amazing tasty dish will become a frequent guest at your family dinners.

Cooking tips:

Traditional spices for pilaf are Bay leaf, cumin, barberry and turmeric. Add them to the dish along with salt.
To reduce the cooking time for pilaf in a slow cooker, you can replace beef chicken meat. It will fry much faster and will not require such large quantity vegetable oil.
More rich taste the dish will become better if instead of water you add hot broth, such as beef or chicken.
Before serving, sprinkle the pilaf with fresh parsley. It will give it not only a color, but also a taste accent, shading fragrant rice and juicy meat.