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Uzbek pilaf with lamb in a slow cooker

0
857
Kitchen Eastern
Calorie content 226.5 kcal
Portions 6 port.
Cooking time 80 minutes
Proteins * 4.9 gr.
Fats * 23.3 gr.
Carbohydrates* 20 gr.
* per 100 gr. product
Uzbek pilaf with lamb in a slow cooker
Content

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.

Ingredients

Cooking process

step 1 out of 9
We turn on the multicooker in the “Baking” mode and set the time to forty-five minutes. We cut the fat tail fat into small cubes and pour them into an already heated bowl. Fry pieces of bacon until golden brown. The fat will release fat, and we will cook zirvak on it - preliminary frying of vegetables and meat for pilaf.
step 2 out of 9
Peel the carrots, wash, dry and cut into thin bars. Peel the onions, wash, dry and cut into thin half rings. Put prepared onions and carrots in a bowl.
step 3 out of 9
Close the lid and cook the vegetables until soft - it will take seven to ten minutes.
step 4 out of 9
Dry the lamb with a paper towel, cut into small pieces. We spread the meat to the vegetables in a bowl, mix and close the lid. We cook until the end of the given program. Periodically open the device and mix the contents so that it does not burn.
step 5 out of 9
When the program is over, add salt to taste, barberry, cumin and coriander to the meat and vegetables, mix.
step 6 out of 9
In parallel, we prepare rice. We rinse it several times until the water is completely transparent.
step 7 out of 9
We spread the prepared rice on top of the zirvak, level it into an even layer, without mixing it with frying.
step 8 out of 9
Pour in enough hot water to cover the rice two centimeters. Three heads of garlic in hands, removing the top husk, but not dividing it into cloves. Place the head of garlic on top of the rice and press it inward. We close the lid of the multicooker and set the "Loose rice" mode for thirty-five minutes.
step 9 out of 9
After the specified time has elapsed, turn off the multicooker, let the pilaf stand under the lid for five to ten minutes. Then open the lid and mix the rice with meat and vegetables. We lay out the pilaf on portioned plates and serve hot.

Bon Appetit!
 

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