Pilaf in a multicooker-pressure cooker

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.

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.

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.

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 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.

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.

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.

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.