Real oriental pilaf is prepared in a cauldron. But modern housewives can easily afford to slightly simplify the process and take advantage of modern electric assistants. For example, it is very easy to cook pilaf in a slow cooker with pork. A recipe for it can include many additional ingredients besides meat.

Pilaf in a slow cooker with pork - a basic step by step recipe

This option necessarily contains a large amount of onions and carrots. Vegetables can be taken in 3 pieces. In addition to them, you will need to use: 450 g of meat without bone, 2 tbsp. polished long grain cereal, 2 tbsp. pure water, a head of garlic, 7 g of salt, 140 ml of refined oil, a large pinch of special seasoning. Helps the housewives in preparing a step by step recipe.

  1. Washed and chopped meat is laid out at the bottom of the bowl with the poured oil. Pork is sprinkled with seasonings and half salt, after which it is fried in a special mode until a golden crust appears.
  2. Diced onions are sent to the slow cooker, and together the ingredients are cooked until the vegetable is soft in the same program.
  3. The process is repeated after adding carrots chopped into thin cubes.
  4. The device turns off, and well-washed rice is laid on top of the meat-vegetable mixture. It is necessary to smooth its surface with a spatula.
  5. With a thin stream, water is poured into a bowl on a spoon. The remaining salt and unpeeled garlic cloves are added. They need to be stuck in different places on the surface.
  6. The program "Pilaf" is prepared for about an hour.

The composition of the seasoning used for the dish must necessarily include barberry and turmeric.

Original recipe with dried fruits in a slow cooker

Dried fruits go well with meat and rice.Ready pilaf does not turn out to be sweet, it only acquires an unusual oriental flavor. For such a dish you will need to use: 450 g of meat with layers of bacon, 2 tbsp. well-washed rice and 2 times more water, 2 pcs. onions and carrots, 4-5 garlic cloves, a small handful of dark raisins and dried apricots, a pinch of zira, ground paprika, cinnamon, 2 tsp. salt.

  1. Fat is cut from the meat and fried until a little fat is leaked. You can separately take a couple of pieces of bacon. To do this, use the program of the device "Frying".
  2. Pork cut into large pieces is fried in the resulting liquid fat.
  3. Onions and carrots are chopped in any convenient way and added to the meat along with whole unpeeled garlic cloves.
  4. It remains to pour the washed raisins without sticks, chopped dried apricots, dried rice, salt, all seasonings to the mixture of meat and vegetables. The ingredients are fried for another 5-7 minutes.
  5. After the pilaf is filled with warm water, it is cooked in the appropriate program for 50 minutes.

Dry rice is washed several times to make the dish crumbly.

Cooking with chicken

Pilaf in pilaf can be combined with chicken. For this it is better to take a poultry breast (1 pc.). Also need to use: 1 pc. onions and carrots, 550 g steamed rice, 350 g pork pulp, a pinch of special seasoning for pilaf, 1.3 liters of water, salt, oil. The following describes how to cook pilaf in a slow cooker with pork and chicken.

  1. The meat is fried in a bowl of the device in a special mode until a delicious crust appears. The process continues with chopped onions and carrots.
  2. When all the ingredients listed are fried, water, washed rice, salt, seasonings are added to them.
  3. Prepares in the corresponding mode for 45 minutes.

Pilaf is served to the table with assorted pickled vegetables.

Crumbly pilaf with pork

To make the dish crumbly, you need to choose high-quality long-grain polished rice, and rinse it before cooking in several waters.

In addition to cereals (3 multi-glasses), you will need to take: 650 g of meat pulp, 2 pcs. large white onions and carrots, 3 multi-cups of hot water, oil, salt, any spices.

  1. At the very beginning, in the “Frying” mode, coarsely chopped vegetables are cooked for 17 minutes. For flavor, you can add to the onions and carrots a couple of garlic cloves passed through a press.
  2. After the marked time has elapsed, large pieces of meat are added to the bowl. When it turns white, you can add spices, salt and fry foods for a couple of minutes after thorough mixing.
  3. On top of the meat component with vegetable frying, washed rice is laid out, and everything is poured with hot water.
  4. In the “Pilaf” program, the dish is prepared for the set time.

Garnished with fresh herbs and tomato slices.

How to cook pilaf from bulgur in a slow cooker?

Instead of rice for pilaf, it is allowed to use bulgur. This will make the dish more nutritious and healthy. In addition to bulgur (180 g), you need to take: 350 g chicken, 1 pc. onions and carrots, 380 ml of water, a pinch of cumin, curry and barberry, salt, oil, a whole garlic head.

  1. Small pieces of pork meat with spices and salt are fried in a special mode in the device’s capacity. Then chopped onions and carrots are poured out to them, after which the ingredients are cooked together until the vegetables are soft.
  2. Well-washed cereals are laid out in the multicooker.
  3. In the center of mass is the head of garlic, with which only the top dry husk is peeled off.
  4. Products are poured with salted water.
  5. In the "Pilaf" mode, bulgur is prepared before the device signal. Usually, it takes 45-50 minutes to cook it.

If you want to get the dish more dry and crumbly, you can choose the Buckwheat program.

From pearl barley

An even more unusual recipe is pearl barley pilaf. To taste, in the end, it turns out to be no worse than rice, and even much more useful. In addition to barley (2 multi-cups), you will need: 450 g of stew, 1 pc. onions and carrots, 5 garlic cloves, 2 tbsp. special seasoning for pilaf, salt, vegetable oil.

  1. To begin with, pearl barley is soaked in cold water for at least 4 hours. And it is better to leave it in the liquid in the cool at night.
  2. Carrots with onions are fried until soft in butter in the “Baking” mode.
  3. Stew goes to vegetables, together the ingredients are cooked for another 2-3 minutes.
  4. After adding seasoning and salt to the meat component, the washed barley should be laid on top of it.
  5. The future pilaf is poured with 5 multi-glasses of water. 2 garlic cloves are chopped and sprinkled on top, the rest are laid out whole.
  6. You can cook the dish in various modes: “Grits”, “Rice”, “Pilaf” or “Stew” for about 50 minutes.
  7. Next, the device is left in the program "Heating" for another hour.

Hot pilaf served with pickled spicy appetizers.

Uzbek pilaf with pork

A real Uzbek pilaf is cooked in a cauldron, but a dish very similar to its taste can be obtained using a slow cooker. To do this, you need to take a lot of meat (450 g), as well as: 1 pc. onions and carrots, 450 g steamed long rice, 4 cloves of garlic, a pinch of a mixture of peppers and zira, a couple of bay leaves, salt, fat.

  1. Rice is washed 5-7 times until the water becomes completely transparent.
  2. The bowl of the multicooker is generously greased with fat or butter, after which small pieces of pork, as well as onions and carrots cut in any convenient way, are laid out in layers.
  3. Rice is spread over the ingredients, spices and salt are abundantly poured, unpeeled garlic cloves are pressed into the groats.
  4. It remains to fill the products with water (it should be 1.5 times more than cereals).
  5. It takes 55 minutes to cook in the Rice / Pilaf program.

The dish is served hot. You can add it with garlic sauce based on yogurt or mayonnaise.

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