Pilaf in a slow cooker

An excellent hearty dish for lunch or dinner. In a slow cooker, the rice turns out to be crumbly and retain its shape. In general, pilaf resembles a dish cooked according to all the rules in a cauldron.

According to the classic recipe, pilaf is a delicious and at the same time high-calorie dish, but in a multicooker you can cook no less delicious PP pilaf. We cook pilaf from lean meat (chicken fillet) and use a little vegetable oil, and ordinary rice can, if possible, be replaced with brown rice.

Not every multicooker has a Pilaf mode. Therefore, we have prepared this recipe for you, according to which you can cook delicious and rich pilaf in a multicooker using the existing programs.

Cooking chicken fillet pilaf in a multicooker differs from the standard recommendations (put food in a bowl, add salt, add water and set the program) cooking in this kitchen gadget. Chicken fillet and vegetables must first be fried on the "Fry" program, then the dish will turn out delicious. Pilaf with chicken fillet will be light, low-fat and can be safely prepared for a family dinner.

Traditional pilaf is in no way suitable for healthy and proper nutrition. As an alternative to it, you are invited to cook no less tasty and healthy pilaf with chicken and mushrooms, because these products combine well with taste, and there are much fewer calories in such pilaf. With the "Frying" and "Stewing" programs, you will receive a fragrant and very crumbly dish in a matter of minutes.

An interesting and unconventional way to cook pilaf. Instead of meat, by-products will be used, the dish turns out to be healthy and tasty.

Appetizing and crumbly pork pilaf can be cooked in a multicooker from steamed rice. The nutritious dish will be a simple and tasty addition to your home table.

Pilaf does not always turn out crumbly when cooked in a saucepan or cauldron, most often - rice porridge with meat. In a multicooker-pressure cooker, pilaf is always crumbly, tasty and cooks quickly and easily. The ingredients for pilaf are the same as for the traditional one, only in the multicooker-pressure cooker the volume is smaller, but this is enough for a family dinner. Cooking pilaf with chicken.

To cook crumbly pilaf with chicken in a multicooker, you need to know some secrets. Chief among them is the correct proportion of rice and water. To make the meat soft and the rice crumbled, the dish is salted only when water is added, and it is poured little by little through the vertical holes from top to bottom. Carrots for this kind of pilaf are cut into cubes, as grated carrots stick together rice grains. The set of spices for crumbly pilaf is standard: salt and garlic, and the rest are added to taste. The cooking program depends on the model of your multicooker.

The slow cooker allows you to cook dietary pilaf with chicken, which will be a wonderful hot dish for dieters, because it has half the calories in it than traditional pilaf. We cook pilaf from the most low-calorie part of chicken (breast) and almost without vegetable oil. Cooking dietary pilaf on the "Stew" and "Pilaf" or "Rice" programs.

Pilaf with chicken in the Polaris multicooker turns out to be satisfying, tasty and fits well into various diets.In this recipe, you are encouraged to prepare it in a very simple way without pre-frying the chicken. All ingredients are stacked in a bowl in layers and cooked in the Pilaf program.

The multicooker-pressure cooker cooks food faster than usual. However, in order to cook pilaf using this technique, it is necessary to follow a certain technology: fry the meat, cook zirvak and stew it along with rice.

The Phillips multicooker will allow you to cook pilaf with chicken to a taste that is not inferior to a traditional dish from a thick-walled cauldron. For pilaf, choose good chicken meat and quality rice. We cook on the programs "Frying" and "Pilaf" and separately fry chicken and vegetables. For a multicooker of this model, the ratio of rice to water is taken 1: 1, then the pilaf will be moderately moist and crumbly.

For pilaf in the Redmond slow cooker, it is advisable to choose Basmati or Jasmine rice, as they contain a little gluten, which makes the dish crumbly. An important condition for the preparation of pilaf is not to stir the ingredients in the bowl after adding the rice. We use the programs "Frying" and "Stewing".

The multi-cooker "Panasonic 18" differs from modern "girlfriends" in a smaller number of programs, but it has a "Pilaf" mode, which allows you to cook a crumbly and aromatic dish. For this multicooker, rice and water are taken in a 1: 1 ratio. Cooking pilaf with chicken. We take seasonings for it according to our taste: cumin, turmeric, saffron, etc.

In a multicooker Panasonic 18 you can cook delicious spicy pork pilaf according to a simple recipe. Suitable for a quick home meal. Enjoy a satisfying product for the whole family!

The Mulinex multicooker is equipped with many modern programs and in it you can cook excellent pilaf, which preserves the traditional "spirit" of pilaf in a cauldron well. Pilaf is always moist and crumbly. The recipe suggests frying chicken meat and vegetables separately, so for some reason it tastes better.

Nowadays, you will not surprise anyone with pilaf. Having a Panasonic multicooker in your kitchen, you can always deliciously feed your family with chicken pilaf, which distinguishes it from other cooking methods by its extraordinary friability, delicate taste and beautiful color. Any chicken meat is suitable for pilaf, except for wings. In this recipe, you are asked to add a little tomato sauce instead of traditional spices for flavor. We cook in such a slow cooker on the "Pastry" and "Pilaf" programs.

A good dish for the everyday menu. Uzbek pilaf with pork is perfect for lunch or dinner. And the multicooker does an excellent job of cooking delicious pilaf.

A multicooker is now an ordinary kitchen appliance that is in every home. Multicooker has a certain set of programs that allow you to cook various dishes without much effort. How to cook pilaf in a slow cooker, you will learn from this recipe.

To make your pilaf tasty and rich, it must be simmered over low heat. Therefore, cauldrons with thick walls or multicooker-pressure cookers, which keep the temperature well, are so good for this dish.

According to this recipe, you can easily cook delicious pilaf with beef and aromatic spices in a multicooker. The dish turns out exactly like a real Uzbek pilaf, cooked according to all traditions in a cauldron.

Instead of traditional rice, pilaf can be cooked from bulgur. This is a very healthy cereal, the taste of which will definitely please your taste. If you do not have a cauldron, then a multicooker is suitable for preparing delicious pilaf with pork.

Bulgur is crushed wheat treated with boiling water. Bulgur pilaf with beef is not only a very tasty dish, but also healthy for the body. And in a multicooker it is easy to cook.

Cooking food in a multicooker is convenient because you can put food in it, choose the necessary program and go about your business. Bulgur pilaf with chicken is prepared in the same way.

If you have not tried to cook pilaf in a slow cooker, then it's time to use this recipe. In a slow cooker, rice boils very well, but it keeps its shape and does not stick together. And even such an unconventional version of pilaf with chicken stomachs will delight you with its taste.

Pilaf with chicken legs in a slow cooker turns out to be very tasty and satisfying. This dish can be served for lunch or dinner. If you use poultry, then you need to know that it takes longer to cook purchased.

Chicken meat is great for cooking pilaf, especially if you do it in a slow cooker. The dish has a rich taste and excellent aroma.

The Philips multicooker is able to cope with the preparation of delicious pilaf no worse than a cauldron and an Uzbek cook. Cooking this dish will not take you much time and effort, and you can deliciously feed the whole family.

This recipe is suitable not only for pilaf lovers, but also for those who monitor their diet. Pilaf with chicken in a slow cooker is nutritious and light.

Pilaf with pork in a slow cooker is tasty, satisfying and convenient. Firstly, you do not need to stand at the stove all the time, but simply put food in the bowl and select a program, and smart technology will cook everything itself. In addition, rice in a slow cooker boils very well and turns out to be crumbly.

This variation of pilaf will appeal to lovers of porridge and a combination of rice with dried fruits. The dish is good for dinner as it is quite nutritious but not heavy.Rice saturates well, and dried fruits add "mood" with a sweet taste and bright color, and also supply the body with valuable fiber. Unlike viscous porridge, such pilaf is crumbly, since we use long-grain or parboiled rice for its preparation. Alternatively, you can take brown or wild - the usefulness of a dish with such rice will only increase.

Real pilaf is cooked in a lamb cauldron. At home, we cook from available products and products. The easiest and most affordable way to cook delicious pork pilaf is to stew it in the Polaris multicooker.

Making traditional pilaf is not easy at all. The multicooker "Redmond", as it has a program for this particular dish, will help you to cook with less effort and time a wonderful pilaf, which is not inferior in its qualities to those cooked in a cauldron. Cooking lamb pilaf.

Either the rice is hard, or the meat is tough - the main problems faced by housewives in cooking pilaf. With the Polaris multicooker you will forget about these difficulties. Your pilaf will be rich, tender and juicy.

We offer to cook Uzbek pilaf in a slow cooker. Traditionally, such a dish is prepared in a cauldron, but in a multi-bowl it is also delicious. In addition, grease does not splatter during frying - the kitchen remains clean. Natural juices from meat and vegetables do not evaporate during cooking, but soak the cereals - a rich taste of pilaf is provided.

When preparing pilaf, it is important to choose high-quality meat and steamed rice. Then your dish will turn out delicious and rich. The amounts of meat, carrots and onions should be approximately the same.

Pilaf from pearl barley, although healthy and tasty, is rarely cooked by hostesses, because often they get a viscous porridge instead of a crumbly dish. A good pearl barley pilaf is best cooked in any model of the Redmond multicooker, as they have a special program called Pilaf. Barley for pilaf must be soaked for several hours or all night. From meat to pearl barley pilaf, pork is best suited. Cooking pilaf without preliminary frying meat with vegetables.

For pilaf lovers, this recipe suggests replacing rice with barley. Pilaf cooked in a slow cooker will be a very crumbly, tasty and satisfying dish. You will diversify your home menu with them and please your loved ones with a new taste, even those who “do not respect” barley. Any meat is suitable for such pilaf. Pre-soak the pearl barley for at least 3 hours.

If you want pilaf, but there is no cauldron, use the Panasonic multicooker. In it, pilaf languishes at a high temperature, it turns out to be very aromatic and has a rich taste.

Pilaf is always a great solution for lunch or a hearty dinner. It's delicious, nutritious, and convenient. And if you cook a dish in a multicooker-pressure cooker, then it is doubly convenient. Fry vegetables with meat in a bowl, add spices, water, rice, close the lid. The pressure cooker will cook pilaf further without our participation. It is advisable to use long-grain rice - it turns out friable and fluffy in the finished pilaf.

The beauty of a multicooker-pressure cooker is that dishes are cooked in it several times faster than on the stove, since pressure is created in the bowl during cooking. Let's cook pilaf in this device. We suggest taking duck meat as a meat component - with this method it cooks faster, the fibers soften noticeably and the finished pilaf turns out to be very juicy.

If you are tired of meat pilaf, you can add variety and cook pilaf with seafood - squid. It is not entirely clear whether this dish will correspond to the name "pilaf", but according to the principle of preparation and the final result, it is very similar. It is important not to stew the tender squid, as it becomes tough in this case. Therefore, we pre-boil the rice until half cooked, fry the vegetables separately until fully cooked. Mix everything together with raw squid and cook for just a few minutes.

There are many pilaf recipes - every nation, and even every housewife has his own. We offer a version with dried fruits without meat, just for the post. The preparation is based on the preparation of a fragrant juicy zirvak. Next is the addition of rice, water and salt. Everything.To cook the rice well over low heat, we recommend cooking pilaf in a cauldron or a thick-walled pan with high sides. There will be no risk of burning, and the heat transfer is uniform.

You can feed a hungry man to his fill with such pilaf, despite the fact that the dish is lean and there is no meat in it! The whole secret is in chickpeas. These valuable chickpeas are packed with plant-based protein and fiber, which, along with vegetables and rice, provide such a satiety meal. To facilitate digestion and shorten the cooking time of chickpeas, be sure to soak them in water overnight. The peas will swell, soften and no longer give heaviness in the stomach.

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.

Let's cook pilaf in a slow cooker - this will reduce the time that the hostess needs to spend on cooking. You just need to take the time to fry the ingredients and pour in the water. Further, the cooking process no longer needs to be controlled, since the multicooker creates an ideal temperature inside the bowl so that the rice and meat are softly cooked and not burnt. The pilaf turns out to be rich and crumbly.

The multicooker "Panasonic" has the "Pilaf" program, so in it you can easily and quickly cook crumbly pilaf with the aroma of vegetables and spices. To make pilaf tasty, meat and vegetables are pre-fried, and vegetables are cut into thin cubes, ingredients for pilaf (meat, rice, carrots and onions) are taken in a 1: 1 ratio, and water is added in a 2: 1 ratio to rice. Cooking pilaf with beef.

In a multicooker, pilaf with beef turns out to be less fatty than in a frying pan or in a cauldron. Without much hassle, you will have a wonderful hearty meal for a family dinner.

Beef has a rather specific taste and not many people like dishes from it, but pilaf from it, cooked in a slow cooker, is almost no different from the classic one with lamb. You will quickly and tasty feed your family with this dish. For pilaf, choose young beef that is free of tendons and film. Cooking pilaf with onions, carrots, steamed long-grain rice and pilaf spices.