Pilaf with beef in a Redmond slow cooker
0
1867
Kitchen
Eastern
Calorie content
122.9 kcal
Portions
4 port.
Cooking time
60 minutes
Proteins *
5.5 gr.
Fats *
8.8 g
Carbohydrates*
24.1 gr.
If you ever try to cook pilaf in a slow cooker, it is likely that you will no longer want to cook it on the stove. Firstly, it is very convenient - in a high bowl, food is fried without greasy splashes in all directions, the kitchen remains clean. Secondly, the concentration of the taste of pilaf is more pronounced, since all the juices and aromas of the ingredients remain within the bowl, without going outside. Thirdly, the multicooker heats up the pilaf delicately and evenly over its entire area: the rice turns out to be crumbly and soft throughout the dish.
Ingredients
Cooking process
We turn on the multicooker in the "Fry" mode, pour vegetable oil into the bowl - about half a glass. While the oil in the bowl is heating up, rinse and towel dry the beef. Then we cut it into small pieces across the fibers. Put pieces of meat in the heated oil and fry it until the color changes and light crust, stirring occasionally. Peel the carrots, wash, dry and cut into thin bars or rub on a coarse grater. Pour the carrots into a bowl to the meat, stir, add salt to taste and continue to fry until the carrots soften a little.
Place the rice in a colander and rinse well with running water until the grains become translucent. Put the prepared rice in a bowl for frying. Add salt to taste and seasoning for pilaf, mix. We peel the chives of garlic, rinse, press down with a knife so that the aroma spreads outward faster and more efficiently, and immerse them in the rice mass.
Bon Appetit!