Pilaf in a Panasonic multicooker 10 step-by-step recipe. Uzbek pilaf in a slow cooker

Difficulty: low
Cooking time: approximately 2 and a half hours (about an hour of preparation, 1 hour 10 minutes of cooking, 30 minutes of heating)
Attempt: 3
Status: final

It's good to have proven recipes. In search of these, I read a lot on the Internet, where in almost every topic dedicated to pilaf, loudmouths set up kilometer-long flames about the fact that real pilaf can only be prepared in a cauldron from purely Uzbek ingredients... I began to wonder why those who are so impatient to express themselves profusely without holding back They don’t go to punch public catering in the face instead of wastefully littering the Internet. I have at hand only a Soviet electric stove with broken rheostats and a faulty oven, a slow cooker and food from the nearest “crossroads”; I have no claims to the authenticity of the pilaf, but I have a fair appetite. In short, our fake pilaf will be kept in the following proportions: meat-rice-carrots-onions-oil (fat) 3:3:3:2:1, water by volume to rice approximately 5:3. Of the spices, only cumin is important (another name is cumin, 1 tbsp per kg of rice). Special varieties of rice for pilaf are not sold in stores, so if you always have on hand, you can take long-grain rice, for example Indica Gold (supplied by Mistral). A very successful recipe was found by Andrey (Andyvit) on the Multicooker.ru forum, I only slightly increased the amount of rice and water.
Everything worked on the first try:

Ingredients:

• rice - two multi-cups (290g)
• meat - 300g (I had lean pork shoulder in the freezer)
• vegetable oil - 5 tablespoons (75 ml, more can be done, olive oil can be used)
• carrots - one large carrot or two small ones (mine weighed 280g)
• onion - one large onion or two small ones (mine weighed 240g)
• zira - 1/2 tsp. (the rest of the spices are not absolutely necessary, but are desirable)
• turmeric - a pinch (a little bit on the tip of a knife - this is a strong spice for color and astringency, and, let me remind you: TURMERIC DOES NOT REMOVE!)
• hot red pepper - 1/4 tsp. (more is possible: spiciness is a matter of taste)
• barberry - 1/3 tsp.
• ground coriander - 1/4 tsp.
• salt - 1+3/4 tsp. (two possible)
• garlic - 3 .. 4 cloves (not pictured, I remembered it at the last minute)
• water - 3.5 multi-cups (600ml)

Apart from a multicooker (Panasonic SR-TMH10), nothing else is needed.

Cut the meat into 3-4 large pieces.

Heat a frying pan with oil, add the meat there, turn while frying for 10..15 minutes

While the meat is fried, chop the onion into medium rings or half rings

Add the onion to the meat and fry, stirring, for about 15 minutes

While the meat and onions are cooking, cut the carrots into strips (or grate them on a coarse grater, I prefer stripes).

Add the carrots to the meat and onions, fry for another 15 minutes, stirring

While the meat with onions and carrots are fried, measure out the spices and also add 3/4 tsp. salt. Mash the zira with your fingers.
(at 12 o'clock salt, clockwise - cumin, barberry, turmeric, hot red pepper, coriander). Mix everything.

When the carrots are sufficiently fried, turn everything over in the pan, sprinkle a mixture of salt and spices on top, add a tablespoon of water, simmer everything together for about five minutes without stirring anything.

Now the frying is finally ready. Next, you need to carefully transfer it into the multicooker bowl (you can fry it in the multicooker itself in the “baking” mode, but I find it much more convenient in a frying pan - and the view is better and there is more space, and you are not afraid of scratching the multicooker bowl, which costs one and a half thousand and is ordered in advance for three four months). The frying pan is not cast iron, but ceramic, so I didn’t risk overheating the oil in it.

Rinse the rice in 3..4 waters.

Peel a few cloves of garlic from the top layer of dirty peel.

Carefully pour the rice over the meat with vegetables and spices without stirring anything, and also carefully pour 3.5 multi-cups of water, salted 1 tsp, along the side of the saucepan with honey. salt, stick in the garlic cloves.

Turn on the "Pilaf" program.
My multicooker worked for 1 hour 10 minutes (with a load close to the maximum, since the contents were 4.5 cups). After the cooking was finished, I opened the lid, it turned out like this:

Discard the garlic, carefully (with a soft silicone spatula (so as not to damage the surface of the bowl)) dig out the meat (be careful, it’s hot!), cut it into small pieces for one bite.

Return the chopped meat back to the saucepan, mix everything thoroughly with the same soft spatula, leave for half an hour...an hour on heating.

It takes at least half an hour for everything to simmer, mix, simmer and dry a little. The final look is something like this:

12.02.2018

Pilaf was invented by oriental chefs and they prepare it amazingly. The amazing taste of this dish has captured the hearts of gourmets around the world. Each housewife prepared pilaf in her own way, and this is how several dozen recipes appeared in the culinary world. Today we will discuss how pilaf is prepared in a Panasonic multicooker.

Delicious pilaf for the whole family

Almost every housewife who has this kitchen gadget knows how to cook pilaf in a Panasonic multicooker. A multicooker of any model will cope with the task perfectly.

As a rule, pilaf must have two ingredients - rice cereal and meat. As for the meat component, choose it at your discretion. In general, lamb is traditionally added to pilaf. Housewives from all over the world prepare pilaf with beef and pork tenderloin, veal, chicken, turkey, and rabbit.

There are other recipes for preparing pilaf, for example, with smoked meats, mushrooms and even fruits, and also with nuts.

It’s easy to prepare pilaf with pork in a Panasonic multicooker, write down the recipe quickly.

On a note! Barberry, turmeric and cumin will add a special taste to the finished dish. You can use a universal set of herbs and spices to prepare pilaf.

Compound:

• 600 g pork tenderloin;
• one medium-sized onion;
• 3 pcs. garlic cloves;
• salt;
• 30 g seasoning for pilaf;
• 30 ml refined sunflower oil;
• 0.3 kg of selected rice cereal.

Preparation:

1. Before we start preparing delicious and aromatic pilaf, we need to prepare the products according to the list.
2. Pork tenderloin should be defrosted naturally; it is best to do this in advance in the refrigerator or at room temperature.
   
3. The cooled pork pulp must be washed and dried, and then cut into medium-sized portions.
   
4. The onion must be peeled and chopped into small cubes.
   
5. Garlic cloves should be peeled and finely chopped with a knife.
6. You can start cooking pilaf. To do this, pour refined sunflower oil into the multicooker bowl.
7. Activate the “Roast” cooking mode for half an hour.
8. After heating the oil, place the pieces of pork into the multicooker container.
   
9. The meat should be fried for a quarter of an hour, stirring occasionally, then add chopped onion and cook until the end of the set program mode.
   
10. In order for the meat to acquire a rich golden hue, five minutes before the end you should add pilaf spices, table salt and mix well.
    
11. Rice cereals must be thoroughly washed until the water becomes clear.


12. Next, you need to add filtered water in a 1:2 ratio with rice cereal. We will need 600 ml of liquid.
    
13. To prepare pilaf, you need to activate the “Rice/Grains” or “Pilaf” program mode for approximately half an hour.


14. The finished pilaf needs to be mixed and simmered for a few more minutes in automatic heating mode.
    
15. Fragrant, nourishing, crumbly and incredibly tasty pilaf can be served to the table.

Many gourmets liked pilaf with chicken meat. Chicken and rice grains complement each other perfectly, and the dish is not too greasy. The cooking technology remains unchanged. You can choose any part of the chicken carcass, but preferably boneless fillet.

Compound:

• 1 kg chicken breast;
• three onions;
• 2 tbsp. steamed rice cereal;
• 2 pcs. carrots;
• 100 g canned dessert corn;
• 100 g frozen green peas;
• cumin, ground paprika, a mixture of freshly ground peppers, table salt;
• 50 ml sunflower oil.

Preparation:

1. Rice cereals must be washed in several waters, then transferred to a deep bowl, filled with filtered water and left for 30-40 minutes to swell.
2. The onions need to be peeled and finely chopped with a knife.
3. Carrots must be peeled, washed, dried and cut into strips. You can use a grater with large perforations.
4. Before cooking, chicken breast should be defrosted naturally, rinsed and the surface film removed.
5. Cut the loin into cubes of approximately the same size.
6. Activate the “Frying” cooking mode and pour sunflower oil into the multicooker container.
7. You need to wait until the multicooker beeps to indicate that the oil is heating up, and then place the chopped vegetables into the multicooker bowl.
8. Mix the onions and carrots and fry until almost done. This will take approximately 10 minutes.
9. After the specified time has passed, place pieces of chicken breast into the multicooker bowl. Season the dish with the salt, spices and spices specified in the recipe.
10. Chicken meat with vegetables should be fried for a quarter of an hour.
11. After the chicken meat acquires a golden hue, turn off the “Frying” cooking mode and activate the “Rice/Grains” or “Pilaf” program, the timer will be set to default.
12. Before starting the established cooking program, you need to put washed and steamed rice, green peas and canned dessert corn into the multicooker bowl.
13. All ingredients should be filled with filtered, preferably warm, water.
14. Cook the pilaf until the appropriate sound signal sounds. Before serving, all ingredients must be mixed.

On a note! By analogy, pilaf is prepared with turkey, goose fillet, beef and lamb. Please note that fatty meats require prolonged heat treatment.

Today we will prepare delicious crumbly pilaf in a Panasonic multicooker. Of course, someone will say that this dish cannot be prepared without a cauldron, but after trying this pilaf recipe, your opinion may change.

Ingredients:

- 500-700 grams of pork or beef;
- 2 carrots;
- 2 onions;
— 2 multi-cups of “parboiled” rice;
- 2 tablespoons of olive (sunflower) oil;
- 2 teaspoons of spices for pilaf, you can buy them ready-made in bags, you can make a mixture for pilaf to your taste in the market in the spice department.

Cooking pilaf in a Panasonic multicooker

1. Pour olive oil or sunflower oil, which you can find at home, into the multicooker.

2. The meat needs to be washed, then cut into small portions, but not very finely, put into a Panasonic multicooker, turn on the “Baking” mode and fry the meat on all sides for about 20 minutes.

3. Chop the carrots on a coarse grater or cut into thin cubes.

4. Peel the onion and cut into half rings or smaller, in short, as you like.

5. Pour a couple of tablespoons of water into the multicooker, add carrots and onions, add spices for pilaf and salt to taste.

6. In the “Baking” mode, continue to simmer with the lid closed for another 30 minutes.

7. Then place 2 multi-cups of washed “steamed” rice on top and carefully pour boiling water over the contents so that it is a couple of centimeters above the rice. Try to pour the water so that the meat remains at the bottom and the rice at the top. Do not stir!

8. Turn on the automatic “Pilaf” mode and you can do any household chores. Do not open the multicooker until the end of the cooking time, otherwise the timer will start counting down again and the pilaf may be overcooked.

9. Only after cooking is complete can the pilaf be stirred.

In conclusion, I would like to say that according to the proposed recipe, you can prepare pilaf from any meat - pork, veal, lamb, chicken, rabbit. Experiment, because preparing pilaf in a Panasonic multicooker will not be difficult.

Pilaf with pork in the Panasonic SR-TMH18 multicooker, step-by-step cooking recipe with photos and instructions. Recipe with a description of the preparation with photos of the cooking stages. Pilaf with pork in the Panasonic SR multicooker (Panasonic) is prepared in the “Pilaf” mode. , which makes it easier to select and search for recipes. Good luck in preparing this wonderful and very tasty dish! I hope you and your family will like it and enjoy it. Enjoy your meal! Buon appetito da POVARITO!

Ingredients:

Pork – 650 gr
Long Grain Rice – 3 measuring cups
Carrots – 3 pcs.
Onions – 2 pcs.
Garlic – 1/2 head
Ready seasoning “for pilaf” - 2 tsp.
Salt - to taste
Vegetable oil – 3 tbsp.

Step-by-step recipe with photos at home:

First of all, cut the meat into cubes with an edge of approximately 1.5-2 cm. Sprinkle with 1 tsp. seasoning for the pilaf and leave to soak for a while while you prepare the rest of the ingredients.

Wash and peel the carrots and onions.

Next, peel the garlic so that a layer of skins remains on the cloves. Next, cut the onion into small cubes, carrots into slices and halves 2-3 mm thick. (Carrots can be grated on a coarse grater, but when cutting carrots, the finished pilaf looks more impressive).

Pour vegetable oil into the bottom of the multicooker pan and place the meat.

Then vegetables and 1 tsp. seasonings for pilaf, then rice.

Pour 6 measuring cups of water, add salt to taste, taking into account the salt contained in the pilaf seasoning.

Place half a head of garlic in the middle.

Set the “Pilaf” mode in the multicooker menu.

It is highly undesirable to open the lid during cooking!!!

After the signal sounds, you need to remove the garlic.

Pilaf is one of everyone’s favorite dishes - just like many others, it can be cooked in a slow cooker. The “Miracle Pan” will allow you to do this without unnecessary hassle. "Panasonic" will definitely turn out tasty and aromatic, will not burn or boil over. You can go about your business while this assistant is preparing dinner for you.

I would like to describe a method common among modern housewives of preparing such a dish as pilaf in a Panasonic multicooker, but I will refer to my own

It is most often prepared using pork, which allows it to be fattier and more viscous. But you can change the recipe at your discretion by using a different type of meat. Acceptable from beef, lamb and even poultry. I’ll tell you one of my personal secrets - I like to add imi to the dish instead of meat - one of my teenage son’s favorite dishes. There are recipes even with seafood. Of course, this is a departure from the classic method, but cooking in a slow cooker is also not a standard approach. As you know, real pilaf is prepared in a special vessel - a cauldron.

Ingredients

The composition of products for use in the Panasonic-18 multicooker is usually similar in the recipes of different housewives. First, let's prepare the necessary products. We will need:

Meat (or meat products) - 0.5 kg;

1 onion;

1 carrot;

Vegetable oil;

Rice (2 cups for multicooker);

Water (4 identical glasses);

Salt, spices, garlic or bay leaf.

For spices, you can use a ready-made pilaf seasoning mixture, which is what I usually do. This is an optional condition - you can add spices at your discretion, guided by your taste preferences. As a rule, they add pepper (red, or even hot, in pods), cumin (aka cumin), saffron (to give a golden color to the dish), which can be replaced with the more accessible turmeric, and barberry. But, I repeat, the presence of all these seasonings is not at all necessary. The products are ready, let's move on to the question of how to cook pilaf in a Panasonic multicooker.

Preparation

The meat must be cut into small pieces. If, using my personal recipe, you cook pilaf from chicken hearts or any other products that are initially small in size, then there is no need to cut them smaller. Finely chop the onion too. Grate the carrots on a coarse grater. We wash the rice. By the way, short-grain rice is most often used for pilaf. Preparations for preparing such a dish as pilaf in a Panasonic multicooker are complete! Processing of garlic, if you add it to a dish, is at your discretion. I prefer to put the whole garlic on top, so I don’t peel the garlic, I just peel it off. You can peel and put whole peeled cloves, or you can peel and then chop. Adding garlic to the dish is not necessary.

Preparation

The most common way to prepare a dish such as pilaf in a Panasonic multicooker is to pre-fry meat, onions and carrots in vegetable oil. To do this, you can first fry the meat and then add the rest of the products to it, or you can immediately place all the listed ingredients in heated oil. You can also fry in a slow cooker using the “Baking” mode. I prefer not to fry meat and vegetables at all - I place them in the multicooker bowl in the following order: meat, onions, carrots, without stirring, raw and start cooking the dish. Prepared rice, salt, spices, garlic and bay leaf are placed on top of the vegetables, and water is poured in. Next - again the approach of your choice. Most often, all the ingredients are mixed. I prefer not to mix, but to leave everything in layers. By the way, in the classic recipe the products are also not mixed. Next, close the lid of the multicooker and set the “Pilaf” mode. The multicooker sets the time in this mode itself. No control over the preparation of the dish is required. This will be done by the “smart saucepan”. All! The dish is ready! Wait for the signal. If you haven't mixed the ingredients, do it now. Leave the pilaf for a few minutes in the heating mode - and you can start your meal.