Shah pilaf in a multicooker
0
992
Kitchen
Eastern
Calorie content
153.5 kcal
Portions
4 port.
Cooking time
80 minutes
Proteins *
5.7 g
Fats *
7 gr.
Carbohydrates*
31.2 g
Cooking pilaf in a slow cooker is simple and convenient - many people cook it that way. Let's try to diversify this dish and decorate it in a thin pita bread. In such a frame, the rice turns out to be especially tasty. In addition, the appearance of pilaf becomes much more spectacular. Shah pilaf takes a little longer to cook than the traditional version of this dish, and you will have to work harder than usual, but the result justifies the effort.
Ingredients
Cooking process
We heat the multicooker in the "Fry" mode. Pour vegetable oil into a bowl, lay out the prepared onions and carrots. Dry the meat, cut into small cubes. By the way, pilaf is delicious with both lamb and pork, chicken or beef. We spread the meat in the multicooker bowl after the vegetables. We fry the ingredients with the lid of the multicooker open for ten to fifteen minutes, stirring occasionally.
After the specified time has elapsed, open the lid, take out the bowl and put the rice with meat in a separate container. Wash my bowl, wipe it dry and grease it with butter. Cut the lavash into long strips and overlap them in the bowl. Place the cooked pilaf on top of the pita bread. Raise the hanging edges of the pita bread and cover the pilaf with them. Lubricate the surface with butter.
We put the bowl back into the multicooker and select the "Baking" mode for fifty-five to sixty minutes. We close the lid of the appliance and cook pilaf until the end of the program time. After the multicooker gives a signal of readiness, remove the bowl and turn the pilaf upside down on a flat dish. Serve hot pilaf on the table. Cut into portions just before use.
Bon Appetit!