Frankly speaking, I was skeptical about the Pilaf regime in my multicooker and used it for completely different purposes. I didn’t like all photorecipes for cooking pilaf in a slow cooker, all the time it seemed that it wasn’t pilaf, but sticky porridge.
I decided to cook just like I do pilaf in a cauldron, but take into account the possibilities of the slow cooker. I still take pork for cooking, but not lamb, based on local conditions: it is easy to buy good pork from us, but lamb is a big question.
Ingredients: 500 g of pork, 300 g of carrots, 300 g of onions, 1 head of garlic, 2.5 multi-cups of basmati rice, 5 multi-cups of water, 1 tbsp. salt, 0.5 tsp zira, 0,25 t.l. paprika, turmeric, coriander, pepper, 0.5 tbsp. sunflower oil.
I prepared onions and carrots as I usually do for pilaf. My bulbs are medium, so I cut them into half rings.
Carrots I, as is customary in the recipe of Uzbek pilaf, cut into strips. It should be large enough – not less than 6 cm long and 0.5 cm thick. Rubbed carrots in pilaf is not suitable, it must keep its shape.
I cut the meat is not large, since roasting in a slow cooker has its own characteristics.
Further processing of the prepared products was on the Frying program. I put the oils much less than is usually used in cooking pilaf, since pilaf will be cooked with the lid closed and at a different temperature than in a cauldron.
First, fry the onions until soft, then put the carrots and fry too, until the vegetables are soft and the oil is clear.
Next added meat. You need to fry with the lid open, stirring constantly, until the meat is reddened. In general, in the first part of the process, everything looks like ordinary cooking.
We will continue to cook, given the characteristics of the multicooker. I washed the rice and poured it on vegetables with meat. The head of garlic is peeled from the upper leaves, usually the garlic is not completely cleaned and not divided into cloves. I placed the head of garlic in the middle, and sprinkled it around the spices.