How to cook pilaf in a slow cooker. The basic principles of cooking delicious pilaf in a slow cooker. Pilaf in a slow cooker with chicken fillet

Pilaf in a slow cooker

Learn how to cook pilaf in a slow cooker: with meat, mushrooms, vegetables or bulgur - choose any step-by-step recipe with a photo and a detailed video description

1 hour

137.2 kcal

5/5 (2)

Recently, a friend told me how to make pilaf in a slow cooker. The rice turned out fluffy with a rich taste. And most importantly - that the dish is prepared quickly and simply. You can make such pilaf with or without meat - as you like. We will consider both options below. Rice loves to drink water very much, so for pilaf in a slow cooker, the ratio of rice and water is usually 1: 2. Well, how much time we will cook it is provided directly by the “pilaf” function.

Pilaf with meat in a slow cooker

We will need multicooker.

For 8 servings:

How to choose ingredients

Rice is best to take varieties Jasmine or Basmati.
Seasonings can be replaced with whatever you like.
Any meat will do. It is important that you should not take chicken fillet or breast for pilaf.

How to cook pilaf in a slow cooker

We wash the rice, fill it with water and leave for 60 minutes.
We cut carrots into strips.
Finely chop the onion.
Cut the meat into 3-4 cm pieces.
Pour sunflower oil into the multicooker. Turn on the "Fry" option.
Spread the onion and bring to a golden color.
Put the meat on the onion and cook for 10-12 minutes.
Add carrots and cook for 15 minutes at a temperature of 140 degrees.
Add boiling water to cover the meat.
Add spices, salt.
Put the peeled head of garlic on top.
Close the lid and cook at 120 degrees for 20 minutes.
Add rice and pour boiling water. Water should cover the dish by 6-7 mm.
We turn on the option "Pilaf" (20 minutes). We leave to infuse for 25 minutes.

You can serve pilaf with various vegetable salads.

Vegetable pilaf in a slow cooker

Cooking time: 60 minutes.
We will need multicooker.

Ingredients:

rice - 500 grams;
onions - 2 pieces;
carrots - 2 pieces;
Bulgarian pepper - 2 pieces;
zucchini - 2 pieces;
garlic - 3 cloves;
eggplant - 1 piece;

celery - 200 grams;
water - 600 ml;
salt;
coriander - ½ teaspoon;
paprika - ½ teaspoon;
turmeric - 4 grams.

Cooking process:

We clean the eggplant, garlic, carrots and onions.
Zucchini, onion and eggplant cut into cubes.
Three carrots on a grater.
Finely chop the celery and garlic.
Rice is washed in several waters.
Pour sunflower oil into the multicooker.
Turn on the "Frying" option and lay out the garlic and onions. We fry for 3-5 minutes.
Add peppers and carrots. Cooking 7-8 minutes.
Add eggplant and zucchini. We fry 6 minutes.
Add rice and fry until translucent.
Add water to cover the rice by 4-5 mm.
Add salt, turmeric and other spices. We mix.
We select the option "Pilaf" and cook under the lid for 35 minutes.
Let the pilaf brew for 15 minutes.

Mushroom pilaf in a slow cooker

Cooking time: 60 minutes.
We will need multicooker.

For 5 servings:

rice - 400 grams;
water - 800 ml;
carrots - 4 pieces;
garlic - 6 cloves;
onions - 3 pieces;

mushrooms - 700 grams;
salt;
ground nutmeg - ½ teaspoon;
Provence herbs - 1 teaspoon.

Cooking process:

Wash vegetables and mushrooms.
We cut the carrots into strips, and the onions into half rings.
Turn on the "Baking" option on the multicooker.
Pour sunflower oil into the multicooker and spread the vegetables.
Cook for 40 minutes with the lid open.
We cut mushrooms.
Turn on the “Baking” mode again (30 minutes).
We wash the rice in several waters.
We put rice in a slow cooker.
Add salt, turmeric and other spices.
Peel the garlic cloves and stick into the rice.
Fill with water so that it covers the rice by 4-5 mm.
Turn on the "Pilaf" option.
Let the dish brew for 20 minutes.

For lovers of delicious food and not to score, we offer recipe for delicious pilaf in a slow cooker. The dish is very satisfying, but contains only 157.5 kcal per 100 grams - this is not much. A small portion will be a good lunch even for dieters. In national cuisine pilaf cooked by adding a lot of vegetable oil (linseed or sunflower), and this is high in calories. There will not be much oil in our recipe. Real delicious pilaf should be crumbly, slightly brownish in color, with aroma. The color of rice comes from well-fried onions. You can also add some turmeric or saffron for coloring. When cooking, put zira and barberry, which will add aroma and taste. Rice for pilaf buy long-grain. Well, choose any meat - or - according to this recipe it will turn out very tasty.

Recipe for pilaf in a slow cooker

Pork - 400 grams,
Rice - 3 measuring cups,
Carrots - 2 large,
Onions - 3 large,
Zira - 2 pinches (optional)
Barberry - 10-15 berries (optional),
Vegetable oil - 50 ml

How to cook pilaf in a slow cooker

Cut the meat into small pieces (about 3 * 3 cm).

Turn on the slow cooker in the “Frying” mode and add 50 ml of vegetable oil to it.

When the oil is hot, put the pieces of meat in it and fry for 10 minutes, stirring occasionally.

Cut the onion into small cubes, and the carrot into strips.

Fry with meat, stirring, until tender.

Sprinkle 3 measuring cups of rice in an even layer over the meat with carrots and onions, add salt and spices (optional) and fill with water level. Also, in the frying mode, cook rice with meat.

When the water boils away, make several indentations on the surface of the rice (to the bottom of the bowl) with a wooden stick; so that the pilaf does not burn, pour 1-2 tablespoons of water into these recesses, then close the lid of the multicooker and turn on the "Pilaf" or "Rice" mode for 30-40 minutes.

If desired, you can sprinkle the finished pilaf with thinly sliced onions.

Every real housewife has several universal dishes in her notebook that can be prepared quickly. And this is not the only requirement, it is necessary that the dish is also healthy, as well as tasty. Just for such purposes, the multicooker is intended. And today we recommend cooking friable pilaf in a slow cooker.

Pilaf is usually cooked in cauldrons, in large cauldrons right under the open sky, on a fire. Modern housewives do not have such luxury, so the field conditions will help to replace the usual slow cooker. Nothing is scary with it, and any dish can be prepared easily and quickly, even the family can be involved in this exciting cooking process.

And we need products:

rice - 1 glass or 2 multi-glasses;
pork - 300 g;
garlic - head;
onion - 1 pc.;
medium carrot - 1 pc.;
salt, black pepper powder, other seasonings - to taste;
water - 500 ml;
vegetable oil - 1-2 tbsp.

In order for the rice to be friable, you need to pay maximum attention to this product. Namely: in order to remove gluten from this cereal, you need to rinse the rice for a long time and thoroughly. You may need to change the water 10 times, but it's worth it.
And what's next? We do not stop, because we need to dry the rice well. Washed - put on a towel, or pour into a colander, shake well.
The next step is frying in vegetable oil even before you start cooking. And a little more information about choosing a rice variety - the Devzira variety is best suited for cooking this dish. This is pink round rice. Its cost is very high and not every store sells it. Therefore, we recommend stopping at "Krasnodar" rice, large and round-grained.
If this is not found, you can try to cook pilaf from the Basmati variety or any steamed, as well as paddy rice, only one can only guess about the final result.
If everything is ready, it's time to start. But this is not all yet, we all know that real, crumbly pilaf is cooked from lamb, on lamb fat, of course, without vegetable oil. This is "pilav" - or the Uzbek national dish. Such pilaf is bright, fragrant, tasty and it is customary to eat it with your hands. Not every housewife manages to cook a similar pilaf, even if there is a real recipe. Therefore, in order not to waste time, not to guess what else needs to be added to make the dish look like real Uzbek pilaf, we will simply cook crumbly pilaf in a slow cooker.
The rice is washed, dried and fried. What else is needed? You can proceed and start by preparing the base or zirvak. It should turn out saturated, then the pilaf will be bright and tasty.
Choose pork with fat to make it tastier. Cut the meat into pieces, but not too small. Then prepare the onion: cubes, carrots - thin sticks.
In the multicooker, you need to warm up the oil (turn on the “Frying” or “Baking” program). Pour the chopped onion into the hot oil, fry until a barely golden hue, then add the carrots, continue frying with occasional stirring, and after 10 minutes from the moment the program is turned on, add the meat, mix. Fry for 5 minutes.
After the specified time, it is allowed to salt and pepper the zirvak, be sure to mix. Spices - at your discretion, if you find zira, excellent - this spice gives the finished dish a special flavor.
Other seasonings specially designed for cooking pilaf will not be superfluous (for example, a mix of spices for pilaf).
What is the most important thing when cooking zirvak? These are the proportions of the ingredients: onions and carrots, as well as meat - everything should be equally divided.
When the zirvak is ready, it's time to add the rice. You just need to pour it out without stirring!
Pour water over rice (it is advisable to put the kettle in advance so as not to stop the cooking process). The water was poured out, the lid was closed, the Pilaf program was installed. Everyone, we are waiting.
Approximately 15 minutes before turning off the multicooker, it is necessary to open the lid to put the head of garlic right in the center (pre-roll between the palms to remove the top dry shell), deepen it well so that it is not visible.
Did you hear the signal? Do not rush to open the lid, be patient, let the dish stand with the lid closed for another 30 minutes (“Heating” mode). And it's time to try!
Prepare a flat large dish, pour the rice in a slide, put the meat along the edge of the plate. Bon appetit!

Loose pilaf in a slow cooker with chicken

Quickly and easily cook pilaf from poultry meat: chicken or turkey. The dish will turn out to be dietary, especially if you minimize the consumption of vegetable oil. But you can’t do without frying vegetables and meat - this is a prerequisite for preparing pilaf. Otherwise, it is no longer pilaf, but rice porridge with meat and vegetables.

To prepare the dish you will need:

rice (basmati variety) or other long-grained rice - 2 cups;
chicken (thighs / drumsticks) - 250 g;
medium onion - 1 pc.;
carrots are not large - 1 pc.;
frying oil - 2 tbsp;
spices for pilaf - 2 tsp;
salt, ground black pepper - to taste;
water for cooking - 5 glasses.

How to cook crumbly pilaf in a slow cooker:

Just a warning: we use a measuring glass, which is included in the multicooker package.
Preparing the chicken, if you have chicken thighs, then try to remove the skin, cut the meat from the bone, chop. If it is a breast, then cut into pieces. We advise you to add 1-2 chicken thighs to chicken or turkey fillet so that the pilaf is not dryish.
Carrots and onions need to be peeled, cut into strips (length 3 cm, thickness 0.5 mm), the onion needs to be chopped finely.
Pour oil into the bowl of the appliance, turn on the “Baking” or “Frying” program. After 3 minutes, add the onion, fry for 3 minutes, then add the carrots, continue frying for 6-10 minutes, depending on the power of the appliance.
Then, when the onion becomes a beautiful light golden hue, you need to add meat, mix, continue frying. Be careful not to burn the onion. Do not forget to salt and pepper the contents of the working bowl of the appliance, add spices.
Turn off the device, pour out the rice prepared in advance. If this has not been done previously, then we do it now: pour the rice into a spacious bowl, fill it with water, drain the water, pour it again, rinse it - drain it. And so on until the water becomes clear. Or like this: 1 hour before cooking this dish, pour rice with cold water, then drain and rinse several times.
What's next: the rice should be placed in a colander, shaken, thus getting rid of excess liquid, or dried on a paper towel.
Pour rice over meat and vegetables, do not mix.
"Pilaf" mode, the duration of the program will be set automatically. If you like garlic, feel free to add a whole head or peeled garlic cloves.
We don’t do anything else, we just wait for the signal, we count another 30 minutes from this moment (on the “Heating” mode) and only after that we enjoy the amazing taste of this dish. Spices, garlic, meat and pilaf - everything in this dish is harmoniously combined. We wish you bon appetit!

Loose pilaf in a slow cooker with beef

Instead of fatty lamb and pork, we use dietary beef. We choose a neat piece without streaks and fat, prepare the rest of the ingredients. The result - like any dish cooked in a slow cooker, will please you.

Products for pilaf:

steamed rice - 2.5 cups;
water - 1.5 cups;
beef - 0.5 kg;
onion - head;
carrots - 1 large;
garlic - 4 cloves;
spices for pilaf, as well as ground black pepper, salt and garlic - to taste;
oil for frying vegetables and meat.

Cooking friable pilaf in a slow cooker:

Rice choose long-grain and can not be steamed. We rinse many times, each time changing the water. The water should be clear, then you can stop.
Drain the rice on a sieve or paper towel to get rid of excess liquid. Let it dry, let's take care of the meat.
We wash the beef, cut into pieces, but not very small ones. Similarly - onions, and carrots in cubes. It is better not to rub on a grater.
Fry meat in the "Frying" mode in well-heated vegetable oil until light brown, then onions and carrots. Stir, continue frying.
At the end, add spices and salt, mix.
The first stage of preparing crumbly pilaf in a slow cooker is completed, we are moving almost to the final part - rice should be poured directly on top of the meat with vegetables, pour water without stirring, close the lid. Pilaf mode.
After 10 minutes, open the lid to put in the peeled garlic. Cook until the signal, then hold the finished dish on the "Heating" for approximately 20-30 minutes.
Ready pilaf should be poured onto a flat plate without stirring. First, rice - meat with vegetables on top. Enjoy your meal!

Sweet crumbly pilaf in a slow cooker

This is a diet recipe for pilaf, it will appeal to both children and older people who monitor their weight and try to eat right.

What to prepare for this dish:

rice (basmati variety) - 1 cup;
apples, quince, pears to choose from or a mix - 2 pcs.;
any nuts - 50 g;
dried fruits - to taste;
honey - 1 tbsp.

Cooking crumbly pilaf:

Rinse the rice well until the water runs clear. It is advisable to soak in water, leave for at least 10-30 minutes.
Dried fruits - rinse and soak in warm water for 5 minutes, drain the water, cut into small cubes.
Wash the selected fruits, peel, cut into strips or cubes.
Chop nuts, put everything into the bowl of the device in the following order: first fruits, then nuts (we recommend adding 1 bitter almond to improve the taste and aroma of the finished dish), then dried fruits in a thin layer and prepared rice.
You need liquid honey, pour it in a thin stream arbitrarily directly on rice.
Pour enough water to cover the rice +1 cm with a margin. That's it, you need to close the lid, select the "Rice" program, you can "Cereals".
After you hear the signal, the multicooker will automatically switch to the "Heating" mode, leave the finished dish for 30-40 minutes. Do not open the lid!
As you noticed, there are no fats in this recipe, if this is embarrassing, grease the bowl of the appliance with butter before cooking, although it is clear that everything will be fine. But in the finished dish it is allowed to add a small piece of butter (if you do not follow a diet). And, of course, bon appetit!

Loose pilaf in a slow cooker. Video

Initially, pilaf was prepared only in eastern countries. Then the cooking technology spread all over the world and was firmly rooted in the kitchen book of many families. Pilaf has taken root perfectly in Russia, today there are many variations of it. The dish can be prepared with pork, chicken, beef, as well as fish or mushrooms.

Beef pilaf

onion - 0.3 kg.
rice (preferably steamed) - 0.5 kg.
carrots - 0.5 kg.
seasoning for pilaf - the amount to taste
oil - 80-100 ml.
garlic - 7-9 teeth
sugar - 15 gr.
hot pepper (optional) - half a pod
veal / beef (optional) - 0.6-0.7 kg.

First, rinse the beef meat, chop it into small pieces about 2 by 2 cm in size. Chop the onions into half rings or small cubes. Wash the carrots and chop into bars.
Pour the oil into the multicooker bowl, heat it up, send the meat inside. Set the function of roasting or baking, stew the meat until translucent.
Add chopped onion, fry until light brown. Send carrots inside and granulated sugar with it, it will make the carrots bright orange.
When the vegetables with beef are fried, salt them, you can add seasoning for pilaf or other favorite spices (cumin, paprika, etc.). Stir again, smooth out.
Now wash the rice 3 or 4 times. Place it on top of the rest of the ingredients in the multi bowl, but don't stir. Peel the garlic cloves and stick evenly over the entire surface of the contents.
Do the same with the washed pepper pod (optional). Now add filtered water at room temperature. The liquid should cover the rice by 1 cm.
Close the multicooker, set the new mode "Pilaf" or "Porridge". When the instrument beeps as finished, do not open the lid. Let the pilaf stand for a third of an hour.
After the specified time, remove the garlic cloves and pepper, serve. Put the main dish in the center of the plate, and complement it with fresh or stewed vegetables on the sides. Sprinkle with herbs, taste.

Pilaf with pork

steamed rice - 0.45 kg.
pork ribs or tenderloin - 0.45-0.5 kg.
carrots - 150-180 gr.
onion - 2 pcs.
sugar - 15 gr.
oil - 80 ml.
garlic - 8 teeth
prunes - 1 zhmenya
chili pepper - 1 pod
barberry and zira - to taste

Take rice first. It must be rinsed with water several times to remove plaque. Then soak the grains in hot water for about 2 hours. At this time, wash and chop the meat (ribs), chop the carrots and onions.
Pour the oil into the multi-bowl, heat it on the "Baking" or "Frying" program. Send the tenderloin or chopped ribs to the hot oil. Add sugar and stir for 1 minute.
Continue frying the meat until it is golden and crispy. Add onion, cook until translucent. Send carrots chopped into bars here.
When the fried pork is ready, salt them and add spices. Stir. Add rice soaked in water, smooth everything with a spatula. Insert prunes, peppers and peeled garlic cloves into the surface so that they are practically not visible.
Pour in filtered water at room temperature. Do this along the edge of the multibowl or along the spoon, otherwise the grains will mix with the meat and vegetables. The liquid should cover the rice by 1.5-2 cm.
Cover the device and set the function "Pilaf" or "Grup". When the timer rings, do not rush to open the lid. Let the pilaf brew for about 1 hour on the heating mode, then remove the garlic and pepper from it.

Pilaf with chicken

garlic head - 1 pc.
long rice - 440 gr.
chicken fillet - 600 gr.
onion - 100 gr.
carrot - 2 pcs.
oil - 90 ml.
spices - to taste

Heat the vegetable oil on the “Baking” function, then fry the onions and carrots in it. Add diced chicken fillet, bring to readiness along with vegetables.
Pour in spices, mix the contents. Add skinless tomato or tomato paste if desired. Continue frying with the lid open for 6 minutes.
During this time, rinse the rice and put it on top of the entire contents of the multibowl. In the center, insert the peeled head of garlic, fill with water by 1.5 cm.
Turn on the program "Rice" or "Pilaf" lasting 60 minutes. When the multicooker beeps to finish, switch it to "Keep warm". Wait half an hour, taste.

Vegetable pilaf

onion - 2 pcs.
steamed or long rice - 450 gr.
carrots - 2 pcs.
garlic - 8 teeth
zucchini - 0.1 kg.
sweet pepper - 100 gr.
large tomato - 0.1 kg.
parsley, dill - to taste
vegetable oil - 75 ml.
green beans - 1 press

Remove the husk from the onion, chop the vegetable into strips. Chop the tomato into cubes, peel the bell pepper and cut in random order. Chop the carrots into bars, do the same with the zucchini.
The vegetables are ready, now peel the garlic and cut it into thin slices. Rinse the rice in several waters, then soak in boiling water for half an hour. Simmer onions and carrots in a multi bowl until golden brown.
Add all other vegetables, including garlic. Continue frying on the appropriate setting for about 5 minutes. Add green beans, smooth the surface.
Salt, lay out the washed and soaked rice. Set the function "Pilaf" or "Rice", cook for 60 minutes. When the alarm rings, turn on the "Heating" for 20 minutes. Serve with greens.

Pilaf with fish

fish fillet - 500 gr.
carrots - 1 pc.
onion - 2 pcs.
laurel - 3 pcs.
tomato paste - 30 gr. (optional)
spices - optional
rice - 400 gr.
water - 600 ml.
oil - 110 ml.

Place the fish pieces on the bottom of the multibowl so that there are small gaps between the fillets. Pour in vegetable oil. Peel and wash onions and carrots. Finely chop the vegetables and place them in the very gaps between the fish. Set the mode "Frying", wait 10 minutes.
After the specified time, mix the chopped vegetables, turn the fish over. Stir in tomato paste. Continue cooking on the set mode for about 5-7 minutes. You can do it in another way: prepare the frying in a separate pan, add pasta at the end of the manipulation.
A few minutes after frying, turn the fish fillet over and sprinkle with spices and salt. Next, you need to add rice and pour in the water indicated in the recipe. Cook the dish in the "Extinguishing" mode for 40-50 minutes. After finishing the operation, check Fig.
If, in your opinion, the pilaf is not quite ready, continue cooking. Add water if needed to keep the rice from drying out. To do this, it is recommended to pour 120 ml. Simmer the dish for 10-15 minutes. Serve pilaf without stirring. In doing so, you must cover all layers.

Pilaf with chicken hearts

carrots - 3 pcs.
onion - 2 pcs.
chicken hearts - 950 gr.
rice - 350 gr.
butter - 95 gr.
water - 650 ml.
salt - to taste
garlic - 1 head
spices - to taste

To make a really tasty pilaf, you need to properly prepare the offal. Rinse the hearts thoroughly, remove any film and cut into two parts. Send the butter to the multibowl and melt the creamy product.
Further, it is recommended to separately fry chopped onions, hearts and grated carrots. Add salt and spices to the prepared ingredients. Next, rinse the rice thoroughly. Repeat the procedure several times.
Lay the rice on top of the fry and offal. Peel the garlic and arrange the cloves around the cereal. Heat the required amount of water indicated in the recipe, pour in to the main dish. Set the device to the "Extinguishing" mode. Simmer the dish until the timer signal.

Sweet pilaf

water - 0.5 l.
raisins - 200 gr.
long rice - 300 gr.
carrots - 1 pc.
butter - 80 gr.
apples - 2 pcs.
unrefined oil - 30 ml.
cinnamon - 5 gr.
carnation - 2 buds
turmeric - 4 gr.
honey - 40 gr.

Put the raisins in a heat-resistant container, pour over the dried fruit with boiling water, leave for 10-12 minutes. After that, drain the liquid. Wash the carrots thoroughly and peel off the top layer. Grate the root vegetable on a fine grater.
Wash the apples, remove the core, chop into pieces. Pour vegetable oil into a multi-bowl and heat well. Set aside carrots and apples. Fry the ingredients for 8 minutes.
Next, add all the spices, butter, honey and raisins to the multibowl. Stir the ingredients until a relatively homogeneous slurry. Add rice and stir. The grain should turn orange.
Pour the dish with the required amount of water, simmer the food for 40 minutes. After the allotted time, check the components, add water if necessary and extinguish. The dish is equally delicious in any form.

Pilaf with mushrooms

rice - 350 gr.
champignons - 420 gr.
water - 630 ml.
onion - 2 pcs.
spices - in fact
garlic - 7 teeth
carrots - 1 pc.
oil - for frying

Prepare mushrooms properly. Choose exclusively high-quality and proven raw materials. Otherwise, you risk getting serious poisoning.
Wash and clean the vegetables, rinse the rice several times. Pour the required amount of oil into the multi-bowl, warm it up well.
Send finely chopped mushrooms, carrots and onions to the container. A quarter of an hour after roasting, add the required amount of spices, focusing on your taste.
Put the soaked rice on top of the prepared vegetables. Push the garlic into the groats in the shell. After 50 minutes, the pilaf will be ready in the “Extinguishing” mode.

When cooking pilaf, garlic can be chopped into a dish or left in a shell. There is practically no difference, a matter of taste. Remember, when frying vegetables in a multi-bowl, it is allowed to stir the components only with a wooden spatula.
In order not to get sticky porridge, it is recommended to rinse the rice several times before cooking. Delicious pilaf will come out of high-quality varieties of cereals. Choose grains of medium length or more.
It is not recommended to cook pilaf from Indian and Thai varieties of rice. Otherwise, you will not be able to get the desired dish. As a rule, spices in the form of hot pepper, barberry, cumin and whole grains of cumin are ideal for pilaf.
Remember, to prepare a delicious pilaf, you need to pour in boiling water, so the temperature regime will not go astray. As a rule, many products can be combined with a ready-made dish, mainly fresh vegetables and herbs.

To cook a really tasty pilaf, you must follow practical recommendations. Choose the most suitable recipe for yourself and go for it. Pamper your family with a non-standard pilaf. Choose premium rice.