Pilaf in a Redmond multicooker from fresh lamb. Traditional Uzbek lamb pilaf in a slow cooker

Despite the fact that pilaf is prepared with chicken, beef, and rabbit, lamb is considered the best meat for it. It is from this that real Uzbek pilaf is obtained.

Some housewives think that in a slow cooker, pilaf turns into ordinary rice porridge. But if you know all the nuances of cooking, and also take into account the capabilities of the multicooker, then you can cook excellent pilaf in it.

Subtleties of cooking

Lamb has an unusual smell that not everyone likes. But young lamb smells practically nothing. Its meat is soft, juicy and cooks quickly.
For pilaf, you need to take those pieces of carcass with few veins and fat.
Particular attention should be paid to spices and herbs. Rosemary, thyme, cumin, garlic, onion, turmeric, and curry are suitable for lamb. They will not only drown out the specific smell of meat, but also improve the taste of the entire dish. And turmeric will also give rice a beautiful yellow color.
You need to choose the right rice. Good pilaf is made from large rice, which expands almost 2.5 times during cooking. Long grain rice is also suitable. You should not cook pilaf from broken rice or with a lot of flour. When cooked, such rice quickly boils and sticks together.
Rice for pilaf must be washed until the water becomes completely clear. The rice is then soaked. Thanks to this, it is saturated with moisture, swells and ultimately cooks much faster, while maintaining the integrity of the grains.
The amount of water is not indicated in the recipes. It depends on the juiciness of the meat, carrots, as well as how well the vegetables are fried, and whether the water has been completely drained from the rice after soaking. It is believed that you need to pour enough water to cover the rice by one centimeter. Therefore, when adding water, monitor its level.
Before adding food, first heat the fat, otherwise they will not be fried, but stewed. This is especially true for lamb, which for pilaf must be fried until golden brown to improve its taste.
Unlike rice porridge, which needs to be stirred periodically to prevent it from burning, pilaf is not stirred until it is completely cooked.

Pilaf with lamb and garlic in a slow cooker

Ingredients:

lamb – 500 g;
rice – 2 tbsp.;
large carrots – 1 pc.;
large onion – 2 pcs.;
water;
garlic – 6 cloves;
vegetable oil – 60 g;
salt - to taste;
black pepper – 0.2 tsp;
seasoning for pilaf – 1 tsp.

Cooking method

Rinse the rice thoroughly and soak for one hour.
Cut the onion into quarters and then cut into strips.
Cut the carrots into large strips or use a Korean carrot grater.
Wash the lamb, dry it with paper towels to remove moisture, and cut into small pieces.
Pour oil into the multicooker bowl and turn on the “Baking” mode. When the oil is hot, add the onion and fry with the lid open for 5 minutes.
Add carrots, stir and continue frying for another 5 minutes.
Add the chopped meat and fry everything together until the multicooker turns off. Most often, a given program lasts 45 minutes.
Drain the rice and place it in a sieve. Pour into the bowl and smooth out.
Put spices, herbs. Peel the garlic and stick it into the rice.
Pour in hot water to cover the cereal by one centimeter.
Close the multicooker, turn on the “Pilaf” mode and cook until the beep sounds.
Gently stir the finished pilaf with a spatula. Turn on “Heating” and leave for half an hour.
Pilaf with lamb and garlic is ready!

Note: This and subsequent recipes use a 160g multi-cup.

Pilaf with lamb and barberry in a slow cooker

Ingredients:

lamb – 700 g;
rice – 3 tbsp.;
large carrots – 1 pc.;
large onion – 2 pcs.;
water;
garlic – 1 head;
barberry - a small handful;
zira – 1 tsp;
seasoning for pilaf – 1 tsp;
vegetable oil – 60 g;
chopped lamb fat – 1 tbsp. l.;
salt - to taste.

Cooking method

Rinse the rice and soak for an hour. Place on a sieve.
Cut the lamb into pieces. Trim and chop the fat.
Cut the carrots and onions into strips.
Turn on the multicooker in the “Baking” mode. Add lamb fat and melt. Remove the cracklings.
Pour in vegetable oil and add onions and carrots. Fry with the lid open for 5 minutes until the vegetables are soft.
Add the lamb, mix everything and cook until the meat is lightly browned. Add salt and pilaf seasoning.
Pour in the rice and smooth it over the entire surface with a spatula.
Add cumin and barberry. Please note that barberry is sour, so be prepared for the pilaf to be sour.
Peel the garlic from the top husk, cut off the bottom, rinse under running water. Stick into the center of the rice.
Pour water to cover the cereal by one centimeter.
Set the “Pilaf” program and cook until it ends.
Gently stir with a spatula and leave to heat for half an hour.
Pilaf with lamb and barberry is ready!

Pilaf with lamb and dried apricots in a slow cooker

Ingredients:

lamb – 700 g;
rice – 3 tbsp.;
large carrots – 2 pcs.;
large onion – 1 pc.;
water;
ghee – 100 g;
dried apricots – 100 g;
spices - to taste;
salt - to taste.

Cooking method

Rinse the rice and soak for an hour. Place on a sieve.
Cut the lamb into 15 g pieces.
Cut the carrots and onions into strips.
Place the butter in the multicooker bowl and turn on the “Baking” mode. When the butter melts, add the meat and fry with the lid open until golden brown.
Add onion and carrots, sauté until soft.
Add rice and smooth it out.
Add washed dried apricots, pepper and salt.
Pour enough water to cover the contents of the pan by one centimeter.
Close the multicooker, set the “Pilaf” mode and cook until it turns off.
Stir carefully and leave to heat for another half hour.
Pilaf with lamb and dried apricots is ready!

Pilaf with lamb and peas in a slow cooker

Ingredients;

lamb – 500 g;
rice - 4 tbsp.;
peas – 100 g;
large onion – 1 pc.;
carrots – 2 pcs.;
water;
vegetable oil – 100 g;
salt - to taste;
spices for pilaf – 1 tsp.

Cooking method

Wash the peas and soak for 10 hours in cold water.
An hour before preparing pilaf, rinse the rice and cover with cool water. Place on a sieve.
Cut the onion into thin rings.
Cut the carrots into cubes.
Cut the lamb into 15 g pieces.
Pour oil into the multicooker pan. Turn on the Baking program. When the oil is hot, add the meat and fry it with the lid open until golden brown.
Add onions and carrots. Stir and sauté until the onion is soft.
Pour in a liter of hot water. Place the peas. Change the program to “Stew/Soup”. Cook for 30-40 minutes. Disable this mode.
Pour in the rice and smooth over the entire surface. Add spices.
Pour in enough hot water to cover the rice by one centimeter.
Set the “Pilaf” mode and cook until the sound signal.
Gently stir the pilaf and leave on heat for 30 minutes.
Pilaf with lamb and peas is ready!

Note to the hostess

If the multicooker does not have a “Baking” program, vegetables and meat can be fried in the “Frying” mode. You can also fry the ingredients in a frying pan, then transfer them to the slow cooker and continue cooking according to the recipe.
During the cooking process, only hot water is poured. If you pour cold water over the meat, it will remain tough for a long time, and its taste will be worse.

Prepare the products: fat tail fat, if you decide to use it, cut into small cubes, meat into cubes, onion into rings or half rings, carrots into cubes or large strips along the root vegetable (straw length 3-5 cm).

Set the multicooker to “Frying” mode (or similar), heat vegetable oil in a bowl and add pieces of tail fat. Fry them until light brown and remove with a slotted spoon. Place the onion in the bowl, fry until golden brown, then add the meat, stir and cook until the pieces turn white. Pour all the spices into the bowl, stir and fry everything for 10-15 minutes. Add carrots and peeled tomato, cut into pieces, simmer for another 5-7 minutes until the oil is transparent. Add raisins to the meat and vegetables, stir, add well-washed rice, insert a head of garlic into the center and carefully pour in boiling water so that it covers the food in the bowl to a height of 1 cm. Close the lid, set the “Pilaf”, “Buckwheat” mode. “Grains”, “Porridge on water”, etc.

After the signal about the end of the mode, do not open the lid, let it stand in the heating mode for 20-30 minutes. Before serving, remove the garlic, peel the cloves, tip the pilaf onto a wide dish and serve immediately.

Lamb fat hardens quickly, so wash down your lamb pilaf with hot unsweetened green tea or black tea with lemon (also without sugar, of course).

Bon appetit and new culinary discoveries!!

p.s. Pilaf in a slow cooker is cooked according to the same rules as in a cauldron. Key points that should never be ignored.

You can use any rice for pilaf, as long as it is not brittle. Pay attention to the grains of rice in the bag when purchasing: there should not be a lot of dust and fragments of grains in the bag;
Each variety of rice adds its own taste and aroma to pilaf. For example, “Health” rice gives a distinct nutty flavor, and steamed polished “Basmati”, which almost doubles in size when cooked, is almost neutral. Turkmens and Uzbeks generally do not accept long-grain varieties, being content with the most ordinary Krasnodar round rice, saying that only with it the pilaf turns out to be as similar as possible to the real thing;
Some chefs are strongly against steamed rice, while others, on the contrary, strongly recommend it, since it does not stick together when cooked, and the pilaf turns out crumbly. You decide;
About cutting vegetables. Onions can be cut as you please, but carrots should be cut strictly into cubes or strips and preferably lengthwise and not across (I know gourmets who generally throw away the core of carrots, and you know, there’s something in that! The taste of the dish changes quite noticeably) . Under no circumstances grate carrots, even the largest ones - when cooked, they very quickly release their juice, become limp and turn the pilaf into that same porridge with meat;
You can use almost any spices for pilaf, but there is a minimum that simply must be present in any pilaf. This is cumin (cumin seeds, it is advisable to take black cumin), dried barberry, saffron or its cheaper analogue turmeric (be careful with these spices, it’s easy to overdo it), a mixture of peppers (black, white, pink, green, allspice), garlic (whole heads or cloves, do not peel). In addition to these spices, you can add ground paprika, sun-dried or dried tomatoes, a whole pod of hot pepper to the pilaf (the pepper must be intact, otherwise you will get a fire-breathing dish!), ground coriander seeds, and ground nutmeg. Greens are not put into pilaf; they are served separately;
Zirvak is cooked in boiling oil. Each cook has his own order of adding products, but one thing is unchanged: each product should be added to the bowl only after the oil has boiled and clarified. That is, if you first put the onion in the bowl, wait until the oil boils, put the onion in and simmer it until the oil is transparent and boils, then lay out the carrots, simmer again until the oil is transparent and boils, then carefully, along the side, lay out the meat so as not to sharply reduce the boiling point of the oil. The meat is considered ready when it has acquired a grayish color and the oil has lightened and become transparent again. The reverse order of adding food follows the same principle: meat, wait for the oil to lighten and boil, onions, carrots. The main thing is not to throw everything in at once, it won’t be pilaf;
When the meat and vegetables are ready, add spices, except garlic and capsicum, heat them so that they reveal their aroma and taste more fully, and add rice;
Rice should be spread over the meat in an even layer, never mixing with zirvak. Pour boiling water over the rice, spoonful at a time, so that the water does not mix the food. And only after all the manipulations, stick a whole head of garlic, peeled from the top scales, and a pepper pod (if you like spicier dishes) into the center. All! Close the lid and press the treasured “Pilaf” button.

Lamb pilaf is a hearty and flavorful dish that has become a favorite food of many peoples. This dish is considered a representative of the national cuisine of Eastern countries. Pilaf is quite a healthy food; it is recommended to eat it after illness and nervous stress to restore strength.

Ingredients

Lamb – 0.4 kg.
Long grain rice – 0.4 kg.
Carrots – 400 g.
Vegetable oil – 2 tbsp.
Small onions – 4 pcs. (300 g).
Garlic - head.
Dried barberry – 1 tbsp.
Dry hot pepper – 1 pc.
Coriander seeds – 0.5 tsp.
Salt – 1.5 tsp.
Water – 1 l.

Preparation

Pilaf in the Polaris multicooker with lamb

The recipe below will tell you how to properly prepare pilaf with a real oriental flavor.

The recipe for making pilaf begins with preparing the ingredients and the Polaris multicooker.
Rinse the rice grains several times in clean water. The final flush should leave behind a clear liquid.
The lamb must be thoroughly washed and cut into large cubes.
Peel the onions and carrots and cut into thin cubes.
Garlic should be peeled and divided into single cloves.
Place butter, onion, carrots and lamb in a multicooker bowl. Sprinkle rice on top. Place garlic in the middle and add barberry, coriander, pepper and salt.
Next, you should fill it all with water. The water level should be 2 cm higher than the rice level.
Turn on the “Groats” mode.
After this mode has expired, you should turn on the “Heating” function for 10 minutes.
The dish is considered cooked if it is infused for another 15 minutes under a closed lid in the multicooker.

Pilaf with pieces of lamb in a Panasonic multicooker

Pour oil into the multicooker container, put the meat there and close the lid.
It is necessary to turn on the “Baking” mode for 40 minutes.
After 20 minutes, open the lid, add salt and stir the meat. It is worth paying attention that you do not need to turn off the multicooker at this moment.
Place the onions and carrots in a multicooker saucepan, but do not mix them. You need to close the lid and wait until the end of time.
After that, pour the rice into the container, add a little more salt and add spices. You definitely need to put garlic in there.
Fill it all with water.
Turn on the “Pilaf” mode and wait for the pilaf to be completely ready.

Lamb pilaf in Redmond multicooker

Rice must be washed several times in clean water.
Cut the lamb into small pieces.
The onion should be peeled and chopped. Grate the carrots using a Korean carrot grater.
Use the garlic as a whole head; there is no need to peel it, just rinse it well.
Fill the bowl of the Redmond multicooker with vegetable oil and heat it in the “Frying” mode.
Then pour the lamb into a bowl and fry until golden brown.
You need to add onions, carrots and fry along with the meat.
Mix all this periodically with a wooden or silicone spatula.
Place rice on top, washed until translucent. Smooth it out, but don't disturb it.
Pour hot water into a separate container and add salt and spices. Stir it all.
Pour water into the multicooker bowl; it should slightly cover the rice.
Place a head of garlic in the rice. Close the lid.
Use the menu button to select the “Pilaf” program. The cooking time for pilaf in the Redmond multicooker is 1 hour. This is enough for the meat and rice to cook.
After the signal, turn off the multicooker from the network. Pour the contents of the bowl onto a large flat plate so that the rice is on the bottom and the meat and vegetables are on top.

The Redmond multicooker will cope with the task and prepare delicious pilaf with lamb meat.

Pilaf in a slow cooker Lakuchina with lamb

We present a simple, but at the same time original, recipe for pilaf with pieces of lamb.

Let's start preparing pilaf by cutting the meat. It must be chopped into pieces of approximately 20-30 grams each.
Wash the onions and carrots, peel and cut into cubes or strips.
Peel the garlic head only from the top flakes.
Turn on the multicooker and set the “Baking” program for 40 minutes.
Place vegetable oil in the multicooker bowl and heat it for 5 minutes.
Add the onion to the oil and fry it a little.
Afterwards, add carrots. Simmer it all for a few more minutes.
Place the meat in one layer and fry it. Turn the lamb over and sprinkle with pepper. Mix it all.
The lid of the multicooker must be closed and the vegetables and meat simmered until the signal.
After the time is up, add rice, a whole head of garlic, and barberry.
Dissolve salt in water in a separate container. Pour this solution into a bowl filled with meat, vegetables and rice.
Put on the “Pilaf” program.
When the cooking time is over, you need to remove the garlic, stir the pilaf and leave it for 30 minutes with the lid closed.
When serving pilaf, it is better to sprinkle with parsley and dill.

Any recipe for preparing real lamb pilaf in a slow cooker requires good quality ingredients.
Rice for pilaf should be firm, coarse-grained.

You should not use long thin rice to prepare pilaf, because during cooking, the grains will be split in half, the pilaf will turn into porridge, and the rice will not be crumbly.

Lamb should be fresh, maximum chilled.
For pilaf it is better to use yellow or red carrots.
You should pay attention to the garlic - it must be young. Otherwise, it is unknown what condition the cloves are in, because according to the recipe the head is not cleaned, so we won’t be able to see the cloves.
Gourmets claim that without cumin, pilaf will not be real. If you don’t have it, then you shouldn’t cook pilaf in a slow cooker; you’ll end up with regular rice porridge with pieces of lamb.
Zira can be replaced with “For pilaf” seasoning.
In the process of preparing food, you should pay attention to the fact that chopped carrots can be sprinkled with sugar, mixed and left for a while. In this case, she will release juice.
The recipe for real and properly prepared pilaf specifies that the meat should be fried and not stewed in its own juices. Therefore, it is advisable to place the lamb in a bowl in portions so that each piece is well fried.
You should not stir the rice either after pouring it into the slow cooker or during stewing. Only after complete cooking, by opening the lid, can you carefully mix everything, and only just before serving.
Real gourmets use fat - lamb tail - instead of vegetable oil to prepare pilaf with lamb. It cannot be compared with pork lard; it has a special taste.
The recipe for cooking pilaf with pieces of lamb in a slow cooker suggests that for a more piquant taste, you need to use paprika, coriander, red pepper, bay leaf, savory, and barberry. And how much of what you need for pilaf - you have to decide for yourself.
Real pilaf should be stewed, not boiled. Thus, the dish simmers and absorbs all the flavors.
For the classic version of preparing pilaf, it is better to choose a shoulder, back or brisket of a lamb.
They sell ready-made spice mixtures for pilaf, but it is better to buy everything separately. In this case, an unforgettable aroma is guaranteed.
Pilaf is usually served on a large round dish with a small side. Rice is placed in a mound at the bottom, and meat and vegetables are placed on top of it. All this is complemented with greenery.
The pilaf is served with a salad of fresh cucumbers, onions, tomatoes, and radishes.
Pilaf should be served hot. Only in this case will the dish convey the exact unforgettable aroma and taste.
If the carrots used in making pilaf have a sweetish flavor, the end result will taste very good.

Recommended recipes:

A large dish with aromatic pilaf is in itself a wonderful occasion and reason for a friendly get-together, especially if this pilaf is made from young fragrant lamb. Therefore, if you decide to gather near and dear people, but there is no time to prepare many dishes, pilaf will always help you out. It’s faster and easier to make it in a slow cooker.

I have already talked about the features of preparing pilaf in a slow cooker, how to ensure that the pilaf turns out crumbly, juicy and aromatic.

But lamb pilaf is worthy of a separate post, because it is a classic of the genre, magnificent and timeless :). So, let's get started and prepare lamb pilaf in a slow cooker today.

I prepared lamb pilaf in a Redmond multicooker; your multicooker, even if it is from a different brand, will also cope with the task perfectly.

Ingredients for the recipe for pilaf with lamb in a slow cooker
Mutton	500-600 grams
Long grain rice	2 glasses
Onion	1 large head (100 grams)
Carrot	1 large (150 grams)
Garlic	4-5 large cloves
Vegetable oil	8 tablespoons
Zira	1/2 teaspoon
Fresh dill	half bunch
Salt	taste
Water	3 glasses

Ingredients for the recipe for pilaf with lamb in a slow cooker

Mutton

500-600 grams

Long grain rice

2 glasses

Onion

1 large head (100 grams)

Carrot

1 large (150 grams)

Garlic

4-5 large cloves

Vegetable oil

8 tablespoons

Zira

1/2 teaspoon

Fresh dill

half bunch

Salt

taste

Water

3 glasses

How to cook lamb pilaf in a slow cooker

Meat: cut the butt, shoulder or brisket into small pieces measuring approximately 3 by 3 cm. Check carefully to ensure that there are no bone fragments left. When chopping lamb, you often end up with a lot of small, sharp fragments. Agree, it will be very unpleasant to find them later in pilaf.

Finely chop the onion, grate the carrots on a coarse grater or cut into thin strips.

Rinse the rice thoroughly with cold water until the water is clear. Place in a colander and let the water drain.

Grind the zira in a mortar. You can take a ready-made spice mixture for lamb pilaf.

Pour refined vegetable oil into the multicooker bowl and set the Fry mode for 30 minutes. Once the oil is hot, add the onions and carrots and sauté until the onions are translucent.

Add pieces of lamb, cumin and cook, stirring occasionally, until the end of the mode.

Add the washed rice and level it out. Add a few unpeeled cloves of garlic.

Pour boiling water in which salt is dissolved. When preparing pilaf in a multicooker, you need to take a little less water than the norm, not the usual 1:2, but 1:1.5, since a tightly closed multicooker lid does not allow the water to evaporate quickly and it can turn out to be a mess. The exception is steamed rice.

Many housewives dream of learning how to cook excellent lamb pilaf, but this does not always work out. The reason may be incorrectly selected meat, the ratio of rice and water, or the lack of the necessary spices. This recipe will help even inexperienced cooks prepare amazingly delicious. None of the household members will refuse the supplement! We will cook lamb pilaf in a slow cooker; it will perfectly replace the usual cauldron and will handle the cooking just as well.

Lamb pilaf in a slow cooker

how to cook pilaf in a slow cooker: step-by-step photo recipe

Ingredients:

lamb pulp – 600 g,
steamed rice (long grain) – 300 g,
water – 500 ml,
seasonings for pilaf (cumin, cumin, barberry, turmeric) – 1 tbsp. spoon,
garlic - head,
carrots – 1 pc.,
onions – 2 pcs.,
hot pepper - 1 pc.,
odorless oil – 100 ml.

Cooking process:

The onion needs to be peeled and cut into thin rings. Wash the carrots and chop into medium pieces. Switch the multicooker to the “Baking” mode. Add onions and carrots. Cook for 5 minutes adding oil.

The lamb needs to be cut into large pieces. It is best to choose pulp with a small amount of fat, however, you can also use lamb ribs in the recipe. Place the meat on the onion.

Continue cooking for another 10 minutes. Leave the lid open. The juice released from the meat should evaporate.

Pour in water.

Add salt.

Mix the spices for the pilaf and place in the multicooker bowl. It is also worth noting that spices can be purchased not individually, but already collected in one package.

Mix all ingredients. The broth with meat for pilaf is called zirvak. Add rice. Parboiled rice does not need to be washed. There is no need to mix the ingredients at this stage of cooking; you should carefully distribute the rice on top. Change the multicooker mode to “Stewing”. Cook for 30 minutes.

Separate the garlic cloves from each other. Place them in the slow cooker 10 minutes before the end of the cooking process. Add the whole hot pepper there. Close the lid and wait for the signal.

Lamb pilaf in a slow cooker is ready, as you can see, it’s very easy to prepare! Serve this dish hot. Bon appetit!