Of course, real, “right” pilaf can be made exclusively from lamb, in a cauldron, and, probably, just wearing a robe and a skullcap.
These difficulties are almost inaccessible to city dwellers, and therefore we will use the masterpieces of civilization.
Let's apply the slow cooker and take pork meat, of course, this is contrary to all canons, but as a result we will have a very good pilau.
Adaptation of classic national recipes for modern technology and the available products allows you to cook quite tasty dishes just at home kitchen.
The main thing is to keep to the maximum the peculiarities of the technology, the proportions of products and, of course, to treat your business with love.
Pork pilaf in a slow cooker - basic principles of cooking
• Cooking pilau is not a very simple thing, but if you have a wonderful miracle pot - a slow cooker, it will seem trivial.
• Pilaf cooked in a slow cooker is not less tasty than cooked in the usual way. And if you follow the recipe and not violate it, it will turn out the same crumbly.
• To cook pork in a crock-pot turned out to be “right” you need to follow a few basic principles in cooking: choose high-quality rice, strictly observe the proportions of water in relation to rice and in no case digest the dish, for which you correctly 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 tasty pork pilaf in a slow cooker can be cooked with lentils. For this dish you need to take green lentils.
• Pork is chosen based on their preferences and taste, someone loves meat in the pilaf with fat, and someone, on the contrary, is lean.
• In the pork pilaf, in addition to the main products, you can add mushrooms, dried fruits, chickpeas.
Azerbaijani plov from pork in a slow cooker
• pork (pulp) - 500 grams; • small onion;
• average 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.
1. Rinse the pork pulp under water, dry well and cut into small pieces (two-centimeter cubes).
2. Turn on the multicooker processor in the “Frying” mode. Pour one and a half tablespoons of refined oil into the thicket and wait until the oil has warmed up.
3. Put the pieces of meat in the butter and fry for ten minutes, so that it happens evenly, periodically turn the skimmer.
4. Knead chopped onions and carrots, cut into medium-sized strips. Simmer the meat with vegetables for another fifteen minutes.
5. Add washed, slightly dried rice, laurel, salt, “For pilaf” seasoning. Make a small depression in the rice and put the washed, but not disassembled head of garlic in it.
6. Fill with 600 ml of cold water, and cook for half an hour, switching the mode to “Express Cooking”.
7. After switching off, hold the pilaf for twenty minutes in the “Heat” program and only after that get garlic and lavrusha from the pilaf.
8. Transfer the cooker from the multicooker to any suitable container, and grease the bowl well with butter.
9. Spread the sheets of thin pita bread along the bottom and walls of the brewing bowl so that they hang slightly behind its edges.
10. Put the pilaf back into the bowl and wrap the loose sides of the pita bread around it. Liberally grease the pita bread with melted butter, pour the remaining oil on top.
11. Cook by setting the processor “Baking” one hour.
12. Put the ready-made pilaf into the dish, and cut the lavash crisp.
“Oasis” - pork from pork in a slow cooker with raisins and dried apricots
• pork ribs - 1 kg;
• Basmati rice - 400 grams (can be any long-grain);
• dried apricots - 50 grams;
• 40 grams of dark raisins, pitted;
• cream "Peasant" butter - 200 grams;
• 50 grams of melted butter;
• saffron threads - 6 pcs .; • cinnamon - 1 stick;
• black pepper pounded in a mortar, salt.
1. 70 ml of boiling water pour saffron yarn.
2. Sort out the rice and rinse to clean water, soak in a large volume of cold water for two hours.
3. Pour dried apricots with raisins separately for 40 minutes with warm water. Strain the water and dry the dried fruits, laying out on a sieve.
4. Rub meat into portions of the meat with a mixture of salt and pepper and leave in the refrigerator, put into a bag.
5. On the multicooker set the program “Multipovar”, set the temperature mode to 160 degrees, and time for half an hour.
6. Pour one and a half liters of bottled water into the brew bowl. When it starts to boil, put the dried rice. Spread the butter (100 g) cut into small pieces on top and close the lid. Six minutes before readiness add strained saffron tincture.
7. Put the finished rice on a sieve or a colander lined with one layer of gauze and set aside for now. It is advisable to keep the rice warm.
8. In the “Multipovar” program, set the thermal mode to 140 degrees for 45 minutes. In a clean bowl, melt the butter, add the cinnamon and fry the pork for about 10 minutes.
9. Add the soaked and dried dried fruits and bring to readiness, tightly closing the slow cooker with a lid.
10. In the center of a large flat dish, lay still warm rice, and pork fried with dried fruit around it.
11. The zest of this pilaf is that rice does not mix with meat.
Pork pilaf in a slow cooker - spicy, in classic style
• kilogram of boneless pork;
• long grain rice - 500 grams;
• 200 ml of 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.
1. Transfer the sifted rice to the strainer and rinse under the tap until completely clear clear water goes. 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 sticks, and shred the onion into small pieces with a knife.
4. With garlic, remove only the upper thin husk and rinse well, if there are roots, cut off. Do not divide the garlic into the teeth; it should be placed in the pilaf as a whole head.
5. Turn on the multicooker by setting the “Multipovar" mode to 160 degrees.
6. Pour vegetable oil into the cooking vessel and heat it.
7. When the oil is well heated, put the pieces of pork in it and fry a little.
8. Add the onions to the pork and continue to fry for five minutes, stirring constantly.
9. Add the carrot sticks, mix everything again and cook for another six minutes.
10. Add coriander, jira seed, barberry and turmeric to the meat roasted in vegetables, add a little salt and continue cooking.
11. After 10 minutes, fill the meat with water so that it covers only two centimeters, and cook, lowering the lid for forty minutes.
12. On the top of the zirvaka, the so-called stew with vegetables and spices in the East, spread out the rice evenly, stick the garlic heads closer to the center and pour boiling water on it. There should be enough water so that it covers the rice layer only three centimeters. Cook for 25 minutes on the “Heater” by lowering the multicooker lid.
Pork pilaf in the Uzbek-style multicooker
• 650 grams of pork on the bone (ribs);
• five onions;
• three large carrots;
• long grain rice - two multi-glasses;
• chickpeas - 100 grams;
• seasoning “For pilaf”;
• medium head of garlic.
1. Beforehand, at least two hours before cooking, soak in a large amount of cold water well-washed chickpeas.
2. Cut onion thinner, half rings, and carrots - medium-sized short straw. Pork ribs rinse well with water and chop them up in small pieces, up to five centimeters long.
3. Turn on the multicooker and set the processor to a temperature of 160 degrees in the “Frying” mode for forty minutes. 4. Pour 60 ml of vegetable odorless oil into the cooker of the multicooker and wait until it is hot.
5. Put the chopped onion into the calcined butter and fry it until golden.
6. Add pork. When all the moisture has evaporated and the meat is lightly fried, add the carrot and chickpeas.
7. After three minutes, salt, add spices to your liking. Add water so that it completely covers the pork, and close the lid of the multicooker.
8. Set the processor settings to “Quenching” mode and continue cooking for one hour.
9. Once put the stew meat, wash the rice and leave it in cold, slightly salted water. Forty minutes later, transfer the rice to a strainer and leave so that all excess water is gone.
10. After the signal, transfer the rice from the sieve to the multicooker bowl. Gently pour in the hot water, and place in the rice in the center the head of garlic, slightly pressing it inside. Water should be two centimeters above food.
11. Close the lid again and cook pilaf in “Quenching” mode for another forty five minutes.
Lentil plov from pork in a slow cooker
• two full multi lentils green lentils;
• 500 grams of lean pork;
• 250 grams of fresh champignons;
• one carrot;
• large onion;
• 1 sweet meaty pepper;
• a tablespoon of tomato;
• a small pinch of dry bitter pepper;
• Lavrushka - 2 small leaves;
• three umbrella carnations;
• black pepper, pounded in a mortar.
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. Onions cut into small slices and put in butter heated in the “Frying - Meat” mode, fry to a rich amber color.
3. Add the meat to the onion in small thin slices and stir.
4. After 15 minutes, add randomly sliced mushrooms to the meat and let them roast for seven minutes. Champignons cut into slices along the mushroom look very original in the pilaf. 5. Then put the thin carrot sticks with small strips of sweet pepper in the multicooker bowl. Add sauce (can be replaced with pasta), bitter pepper, fine salt and spices. Simmer for five minutes without changing mode.
6. From the lentils, strain the water, rinse well again and put it in a bowl of vegetables with pork. Add two multi-cups of warm boiled water.
7. Change the cooking mode to “Rice, spaghetti” and bring the lentil plov from pork in the slow cooker to readiness.
Fast plov pilaf in a slow cooker
• 500 grams of rice;
• 300 grams of minced meat (pork);
• carrots - 2 pcs .;
• large onion;
• garlic - 5 cloves;
• tomato puree - 50 grams;
• one each of 1 g of hops-suneli and black pepper.
1. Cut the carrots randomly into strips and finely chop the onion.
2. Fry the onions with carrots in vegetable oil in the cooking pot in the “Frying” mode until light rosy.
3. Add the stuffing. When frying, the stuffing will stick 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 the rice and place in the bowl on top of the mince. In half a glass of drinking boiled water, dilute the tomato puree and pour the liquid into the rice. Top up with water so that it not only covers the rice, but also is one and a half fingers higher than its level.
5. Mix everything well. On the rice surface, put peeled whole garlic heads and, closing 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 pilva stand for ten minutes.
Pork pilaf with mushrooms in a slow cooker
• pork - 40 grams;
• 350 grams of champignons;
• 200 grams of rice, polished;
• two medium onions;
• three carrots;
• 60 ml of refined oil;
• a mixture of turmeric, zira, hops-sunelli, barberry - 2 tsp.
1. Set “baking” mode on the multicooking control panel for 30 minutes. Pour a tablespoon of oil into the cooking pot, when it warms up well, put small pieces of pork. 2. In a pan, in the remaining oil, fry the mushrooms, chopped randomly. They can be cut into slices, plates or straws.
3. When the moisture evaporates, and the mushrooms are lightly fried, put onion and finely chopped carrots chopped into them with thin small half rings. Simmer for ten minutes.
4. Transfer the vegetables to the fried meat in the bowl of the slow cooker. Add washed rice and spices.
5. Add water, salted 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 “Pilau” and turn on the multicooker.
7. Leave the finished pilaf to insist on “Heating” for 25 minutes.
Pork pilaf in a slow cooker - tricks and tips
• The larger the meat for pilaf is cut, the longer it will be cooked, however, too small pieces give too much of their taste into 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 during frying.
• The dish will not have the consistency of porridge, if the proportions of water and rice are properly observed.
• Pilaf is best obtained if it is cooked in fat tail or corn oil, however, in our case, using pork, you can simply choose slightly fatty pieces of meat.
• The finished dish will be especially tasty if you let it brew or hold for a while in the slow cooker in the “Heating” mode.