The multicooker is a fabulous miracle stove that obediently follows commands and “independently” prepares delicious pilaf. The simplified technology does not affect the quality of the dish: the rice grains are soft and whole, the meat is juicy. Pilaf is rarely served with salads; pickled tomatoes and cucumbers, salted crispy mushrooms, and fresh cherry tomatoes are suitable “accompaniments”. Pilaf can break out of everyday life, becoming the main hot dish of the holiday table.

Products

• rice - 500 g,
• veal - 400 g,
• carrots - 2 pcs.,
• onions - 2 pcs.,
• sunflower oil - 60 ml,
• salt - 1.5 tsp. l.,
• ground black pepper - 1/3 tsp. l.,
• turmeric - 1/2 tsp. l.,
• curry - 1/2 tsp. l.,
• coriander - 1/2 tsp. l.,
• Provençal herbs - 1/2 tsp. l,
• water or meat broth.

Recipe

1 . European pilaf differs significantly from Asian pilaf. Firstly, spices are used very sparingly, and cumin and barberry in the recipe possible at all ignore. Secondly, other types of meat are used that have a neutral flavor and are less exotic for Europeans. Instead of lamb, they take veal or pork, and replace fat tail fat with regular sunflower oil.

2. The selected piece of veal is washed and cut into cubes. Sunflower oil is poured into the multicooker and the meat is thrown in. The veal is fried for 5-7 minutes until browned, while the multicooker lid is open.

3. Carrots and onions are cut into small cubes. Carrots grated on a coarse grater do not look very presentable in pilaf.

4 . Vegetables are placed in a slow cooker and fried together with meat for 3-4 minutes.

5 . If necessary, you can add a couple more tablespoons of sunflower oil.

6. Pilaf is made from long grain rice. Rice is washed 2-3 times with warm water, then poured on top of meat and vegetables. There is no need to mix the products.

7. Throw in a whole unpeeled head of garlic. Add salt and all the specified spices. At the same time, the presence of curry and turmeric will give the dish an expressive golden color, but you can limit yourself to only one of these spices.

8 . Add some chopped greens. Rice is poured with water or meat broth. The liquid should rise 1.5-2 centimeters above the rice. There is a rule: pork pilaf is cooked in water, veal pilaf in meat broth. This way a “harmonious” level of fat content in the dish is achieved.

9 . Cover the multicooker with a lid and set the “pilaf” or “rice” mode. Cooking time - 40 minutes.

10 . Lifting the lid reveals that the rice has reached the desired stage of readiness and has absorbed all the liquid. The pilaf is mixed, the head of garlic is thrown away.

eleven . European pilaf has a “delicate” smell; spices do not tend to “come to the fore,” so the heat of the pepper does not burn the tongue.

12 . Hot pilaf is served with herbs and pickled vegetables. Reheating will not affect the taste of the pilaf.

13 . Cooled pilaf can be used for buffet serving. For example, it will make an original filling for hollow puff pastries, custard profiteroles, and baskets of salted shortbread dough. Usually such “edible molds” are filled with various meat salads with mayonnaise, but pilaf as a filling will become real gastronomic sophistication. The only desirable addition is thin red onion rings or sprouted garlic arrows.

14 . Pilaf with veal is a fairly satisfying dish. If one of your family members is very concerned about maintaining slimness, you can offer a “diet” form of serving by placing a couple of spoons of pilaf in a cone twisted from lettuce leaves.

15 . The texture of the pilaf should not be viscous and moist, reminiscent of rice “smear porridge”. The rice in the pilaf turns out “dried”; the boiled grains are easily separated from each other. The pilaf left over from lunch can be served for dinner in a different way: the rice is sprinkled with fresh dill and placed in thin pancakes, wrapped in the form of envelope squares. But the filling for pies cannot be made from such rice; pilaf can be modified and “ fit» to other dishes only cold. It is easy to see that European pilaf allows you to fully realize your craving for culinary experiments.

16 . Pilaf with veal can be stored in the refrigerator for 2-3 days. The meat in chilled pilaf becomes tough and dense. If you reheat the dish, you will get the same soft veal. When reheating, there is no need to add sunflower oil or other fats to the pilaf.

17. Pilaf, cooled to room temperature, can be served in beautiful “edible” puff pastry plates. To do this, you need to roll out the finished puff pastry very thinly, place the resulting flat cakes in muffin tins and put them in the oven. In 15-20 minutes you will have beautiful deep “crispy plates” with ribbed “cupcake” edges on your table. All that remains is to fill them to the top with pilaf, and then decorate with a couple of dill leaves.

Time: 70 min.

Servings: 6-8

Difficulty: 3 out of 5

Recipe for delicious pilaf with tender veal in a slow cooker

Pilaf is a favorite food of many peoples. Nowadays, the recipe for pilaf is familiar to a large number of nations, which consider this dish to be traditional.

And this is not surprising, because it is a tasty, aromatic, nutritious, rich and extremely healthy dish that pleases everyone with its special taste.

Nowadays, it is customary to cook pilaf in a cauldron with thick walls. However, most housewives change this tradition a little by cooking on the stove in a saucepan or modern kitchen appliances. And it is worth noting that the result is no worse.

As a result, the dish turns out crumbly, rich, healthy and incredibly juicy - and this is the key to the success of any dish.

Nowadays, you can cook pilaf with any meat, and not only. Recipes for cooking rice with vegetables contain a lot of products that are used instead of lamb fillet, chicken, veal or pork:

• seafood
• stew
• sausage
• liver
• vegetables

However, the most delicious and nutritious pilaf is made from veal, because this meat differs from others in its juiciness, excellent taste and quick preparation.

And the broth for a beef-based dish will be so rich that you don’t have to add fat, oil or a large piece of meat.

It is worth noting that with the help of a slow cooker, the beef will quickly soften and break down into fibers - the main thing in this case is to remove the veins and chop the veal coarsely.

By following the advice of experienced housewives, you can quickly and easily prepare pilaf that will delight you with an extraordinary taste.

• When cooking, it is worth using a large amount of vegetable (sunflower) oil, as it will give the rice additional taste and will not allow it to turn into porridge. Although the multicooker will make the cereal crumbly and soft.
• Veal must be fresh. It is best to use thigh fillet for this recipe, which is soft, juicy and lacks veins.
• If the beef is old, you can pre-boil it in a saucepan or slow cooker, and use broth instead of water. Then the dish will turn out even richer.
• The main guarantee of tasty pilaf is the addition of vegetables (carrots, onions). These components will not only give the rice an appetizing yellow color, but will also give the finished dish an excellent taste and aroma.
• Spices also play an important role when preparing pilaf. Try to use the seasonings that the recipe calls for. In this case, the dish will turn out to be exquisite and also perfectly complemented. The best option for spices: Italian dry herbs, saffron, cumin, black pepper and seasonings in a pack intended for Pilaf.
• Instead of fresh tomatoes (if it's not in season), you can use tomato paste. Just be careful that the pasta in a pack or jar is sold salted. This means that you will need to add less salt to the broth during cooking.
• To make the pilaf acquire a rich and distinct aroma, add fresh herbs (onion, dill, parsley) at the end of cooking and you will be surprised how it can significantly change the aroma of the dish.
• A few cloves of garlic will help to imbue the food with excellent taste and aroma, which should either be squeezed out during cooking or placed directly into the broth before the process.

By following these tips, you can prepare an amazing dish that will be appreciated by all family members.

What is the dish served with?

Traditionally, pilaf is prepared with lamb, however, the recipe with veal turns out just as good. It is worth noting that in this case you need to choose the right addition to the food.

The best option is to add spicy ketchups and dressings (chili, lecho, adjika), which can perfectly highlight the taste of pilaf.

Cooking method

Ingredients:

First of all, prepare the vegetables:

Step 1

Cut the carrots into strips, finely chop the onion. Transfer the vegetables to the multicooker bowl and add a little oil. Fries food in the “Fry” mode until light golden brown.

Step 2

Add spices to the frying: pepper, cumin, saffron. Stir the roast and add salt to taste.

Step 3

We wash the veal and cut it into small cubes. Transfer it to the bottom of the bowl. Add fried vegetables on top of the meat.

Step 4

Rinse the rice under running water and add to the meat. Place a few cloves of garlic in the multicooker, fill the food with water and turn on the “Pilaf” program. There is no need to mix the ingredients.

Sprinkle the finished dish with herbs and serve.

Watch another version of this dish in the video below:

Of course, traditional pilaf is cooked in a cauldron, and preferably over a fire, and not at home. I, in turn, offer a recipe for cooking pilaf in a slow cooker. It turns out very well, let’s try it!

Here is a simple recipe for making veal pilaf in a slow cooker. You will need the following ingredients: veal, onions, carrots, oil for frying, various seasonings and spices. Pilaf is prepared using the Pilaf program =) There is no need to stir it during the cooking process. The rice turns out fluffy, everything is as it should be! Good luck!

Number of servings: 4-5

A difficult recipe for veal pilaf in a homemade slow cooker, step by step with photos. Easy to prepare at home in 1 hour. Contains only 199 kilocalories. Author's recipe for home cooking.

• Preparation time: 9 minutes
• Cooking time: 1 hour
• Calorie Amount: 199 kilocalories
• Number of servings: 10 servings
• Occasion: For lunch

• Complexity: Not an easy recipe
• National cuisine: home kitchen
• Type of dish: Hot dishes, Pilaf

Ingredients for four servings

• Veal - 500 grams
• Saffron - To taste
• Carrots - 2 pieces
• Zira - 1/1, teaspoons
• Onions - 2 pieces
• Ground red pepper - 1/1, teaspoons
• Paprika - 1/1, teaspoons
• Rice - 2 Cups
• Cold water - 3 glasses
• Vegetable oil - To taste
• Salt - To taste
• Barberry - 1 teaspoon

Step-by-step preparation

1. Cut the carrots into strips, chop the onion. Fry vegetables in vegetable oil until soft.
2. Add spices to the vegetables: paprika, ground red pepper, saffron, cumin, barberry. Stir and add salt to taste.
3. Place the diced meat in the bottom of the multicooker bowl. Place vegetables fried with spices on top.
4. Add washed rice and a few cloves of garlic. Fill everything with cold water. We cook in the “Pilaf” program. No need to stir!
5. Bon appetit!

Pilaf is one of my favorite dishes.
Yes, and I always succeed.
I really like it with lamb, but this time I couldn’t buy lamb and I took a good piece of veal (I had the neck).

Cut the meat into cubes and fry in a slow cooker with a minimum amount of oil until it reaches this state. It took me about 40 minutes on the “baking” mode (there is no “frying”).

Then add the onion, chopped quite coarsely, and fry for another 10 minutes, stirring occasionally:

Then carrots. In general, it is supposed to be cut into thin strips, but I like the taste better on a coarse grater.

Fry a little more:

And fill it with water so that the meat and vegetables are covered by 2 centimeters with water.
Add raisins and spices, simmer everything together for another 40-50 minutes (it is important that the meat becomes soft and soaked in the aroma of spices):

I buy seasonings at the market from spice traders - please make them for me for delicious pilaf. They give me 2 packets of spices - for lamb, the other for other types of meat. I always add both seasonings. Store-bought seasonings are also quite good, but I only take those that do not contain salt or monosodium glutamate.

Rice (I take steamed), rinse and place on top of the meat, leveling:

We stick the garlic into it (I stick the peeled cloves in a circle and in the center, 7-8 pieces in total) and fill it with water (about another 1 cm):

Another 25 minutes on the baking mode and the dish is ready:

Let it brew under the lid for half an hour and enjoy:

Anticipating questions about the multicooker, I’ll say that I have a special mode for pilaf, but I didn’t like cooking with it. Yes - perfect. The pilaf turns out juicy, crumbly, and even the most fussy person will not say that it is “porridge with meat.”

Raisins provide an amazing flavor, so I advise you not to exclude them from the recipe.

Bon appetit.

Cooking time: PT03H00M 3 hours

Approximate cost per serving: 100 rub.