Cooking pilaf in a slow cooker, if there is no “Pilaf” mode, is quite easy and simple. After all, such a dish should be done in several stages, during which you can use completely different capabilities of this modern kitchen device.
How to cook pilaf in a slow cooker if there is no “Pilaf” mode
Essential Ingredients:- fresh lamb meat with inclusions of fat (pitted) - 500 g;
- large carrots - 2-3 pcs.;
- tomato paste - a few large spoons (if desired);
- spices designed specifically for pilaf - at your own discretion;
- large onions - 2 pcs.;
- iodized salt - 1 full small spoon;
- long grain rice - 1 or 2 faceted glasses (depending on the number of guests);
- olive oil - 35 ml;
- ground pepper - to taste;
- whole unpeeled garlic - 1 head.
Meat processing
For such an oriental dish, you can use absolutely any kind of meat product. However, pilaf made from fat mutton or lamb is most delicious. The meat needs to be washed, cleaned of various wreaths, veins and films, and then cut into medium pieces.
Vegetable processing
Before you cook pilaf in a slow cooker, you should definitely take care of the presence of the necessary vegetables. In this case, we use carrots and onions. Both products must be washed, cleaned and chopped.
Cereal processing
Long-grain rice should be cleaned of existing debris, put in a sieve, and then rinsed with hot water.
Cooking pilaf in a slow cooker
To make this dish aromatic and tasty, fatty meat of a ram or lamb should be pre-fried together with chopped onions and fresh chopped carrots. To do this, all the listed ingredients must be put in the dishes of this kitchen device, add iodized salt, olive oil and black pepper to them. The products must be mixed, and then close the multicooker with a lid and put into baking mode for 25 minutes. During this time, lamb with vegetables will be fried on all sides and will become more flavorful.
But how then to cook pilaf in a slow cooker if there is no “Pilaf” mode? The answer to this question is quite simple: to cook long-grain rice, it is necessary to use the stewing method.
Pour the peeled and thoroughly washed cereal to practically prepared meat and vegetables, and then add a little more iodized salt, aromatic spices designed specifically for pilaf, a few tablespoons of tomato paste, a head of garlic (whole with husk) and 2 faceted glasses of drinking peeled water. It is desirable to cover the surface of the rice with a broth no more than 1.5 or 1.9 cm. Next, all the ingredients in the bowl should be mixed, closed tightly with a lid and put to simmer for 90 minutes.
It should be noted that pilaf in a slow cooker, if there is no “Pilaf” mode, is cooked by the method of stewing no worse. After the sound of the kitchen appliance, the greasy oriental dish should be mixed with a large spoon, then put on plates and served for dinner along with freshly chopped vegetables, herbs and wheat bread.