How to cook homemade pilaf in a pressure cooker. Pilaf in a pressure cooker

With the advent of smart kitchen appliances such as multicookers and pressure cookers in people's lives, the process of preparing many dishes has become much easier and faster. Traditional Uzbek pilaf with meat is no exception. The side dish is complex both in technology and in the quantity and mixing of ingredients. According to the classic recipe, it is made in a cauldron. However, in a pressure cooker, homemade pilaf is no less tasty, and cooking rice with meat is very simple.

Redmond models make it possible to obtain fluffy, aromatic rice and juicy, rich meat. With the unique function of a thermos, the cereal cooks well, does not squeak on the teeth, and the chicken does not remain tough, but becomes soft and tender. The side dish turns out less fatty due to the fact that the vegetables are steamed rather than fried in a large amount of vegetable oil.

We will tell you how to cook pilaf with chicken using the Redmond pressure cooker as an example, but you can make a similar dish in the Moulinex, Scarlett, and Philips models. Read about what timer indicators and functions to set in our step-by-step recipe with photos.

Pilaf with chicken meat in a pressure cooker

Ingredients

Servings: – +

• chicken (fillet, wings, back)500 g
• long white rice200 g
• carrot 2 pcs.
• medium sized onion2 pcs.
• Bay leaf 2-3 pcs.
• vegetable oil2 tbsp.
• purified water 3 measuring cups
• salt, black pepper taste
• seasonings and spices optional

Per serving

Calories: 128 kcal

Proteins: 7.4 g

Fats: 5.9 g

Carbohydrates: 11 g

30 min. Video recipe Print

It is recommended to prepare products for future pilaf with chicken in advance, so as not to waste time on this in the future. In addition, it is convenient and practical. It is necessary to initially pay attention to rice - a grain that is hard and difficult to digest. To avoid spoiling the dish with the raw ingredient, you need to soak the grains in advance. Pour boiling water over the rice. Leave for 2 hours, and then rinse the cereal thoroughly using a sieve. If there is no such device, then this can be done in a bowl, draining the water until it becomes transparent. Afterwards, place the cereal on a plate and let it dry a little.

Remove the skins from the onion. Cut the vegetable into neat medium-sized half rings. If you find it more convenient to chop into cubes, you can use this form. Peel the carrots from soil and dirt, wash. Remove the peel. Chop the vegetable into strips or cut into triangles. You can also grate carrots. Finely chopping is not recommended.

Rinse the chicken. Cut into medium pieces.

Turn on the "Fry"/"Deep Fry" mode. Pour in vegetable oil. To warm. A characteristic crinkling sound will help you understand that the oil has reached the desired condition. Add poultry meat. Fry, stirring occasionally on all sides until nicely golden brown.

Put onions and carrots. Simmer vegetables until soft. This process will take approximately 10-12 minutes.

Continue cooking: spread the rice on top, smooth the cereal with a spoon. Throw in bay leaves, salt and pepper. The addition of seasonings and spices intended for stewing pilaf is welcome. These are barberry, saffron, coriander, ground black pepper, dry garlic and others.

Step-by-step recipes for cooking pilaf with chicken in a pressure cooker: traditional chicken thighs, whipped up fillet, with barberry, curry and khmeli-suneli, with fruit, simple and tasty

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

4 gr.

Carbohydrates

162 kcal.

Option 1: Chicken pilaf in a pressure cooker - classic recipe

A pressure cooker helps speed up the cooking process without sacrificing taste. Heat treatment takes less time, and more beneficial properties of the ingredients are preserved. You can cook almost any food in a pressure cooker. And if you have a pressure cooker and a multicooker in one device, then you can be envied. We will look at options for preparing chicken pilaf in a pressure cooker, starting with the classic one.

Ingredients:

• 400 g chicken thighs;
• 3 cups long grain rice;
• 150 g carrots;
• 100 grams of onions;
• 2 tbsp pilaf seasoning;
• 10 grams of table salt;
• 1 pinch of black pepper;
• 3 measured glasses of water;
• 1 head of garlic;
• 20 ml sunflower oil.

Step-by-step recipe for pilaf with chicken in a pressure cooker

To prepare chicken pilaf, it is best to take pieces with chicken on the bone. In our recipe these are thighs. The meat from them, and therefore the whole pilaf, turns out more juicy.

Rinse the chicken thighs, cut off the skin, and remove the bones. Place the chicken pieces in the bottom of the pressure cooker and add the specified amount of oil.

Turn on the device and fry the meat until slightly golden brown. Stir constantly to prevent anything from burning. Since everything cooks so quickly in a pressure cooker, stay close to the stove while you fry the chicken.

Peel a large onion or a couple of small ones, chop into squares and send to the chicken. Stir and continue frying.

Peel the carrots from the top layer, cut into thin strips and add to the pressure cooker. Mix everything again and cook for just a couple more minutes.

Add pilaf seasoning, table salt and mix everything. Add long grain rice. This is exactly what is suitable for pilaf, the round one will turn into porridge, but we need crumbly pilaf. Divzira, Basmati and Indica rice varieties are very suitable for pilaf.

Flatten the rice a little with a spatula and add water. You may deviate from the amount specified in the recipe depending on the capacity of your pressure cooker. The main thing is that the water barely covers the rice; it should not float in it.

Place a head of garlic in the center; it should be slightly buried in the rice.

Close the lid of the pressure cooker, close the pressure release valve and set the time for twenty minutes. We begin the countdown when the pressure cooker reaches the required pressure.

After the specified time, be careful not to get burned, release the steam, and open the lid.

Place the finished portions of pilaf on plates and garnish with fresh herbs.

Option 2: Quick recipe for pilaf with chicken in a pressure cooker

In a pressure cooker, pilaf cooks quickly, and we will cook it even faster. In order not to bother with cutting meat, we use chicken fillet - we just rinse it and cut it into small pieces. Instead of a universal seasoning, we will take several standard ones specifically for pilaf.

Ingredients:

• 500 g chicken fillet;
• 400 ml water or broth;
• 3 carrots;
• 250 g long grain rice;
• 2 large onions;
• 1 whole head of garlic;
• 1/3 dessert l saffron;
• 1/3 dessert l cumin;
• 1/3 dessert l turmeric;
• 1 dessert liter of table salt.

How to quickly cook pilaf with chicken in a pressure cooker

Rinse the chicken fillet and cut into small portions.

Chop the peeled onion with a knife, grate the carrots on a coarse grater.

Pour a couple of tablespoons of sunflower oil into the bottom of the pressure cooker and add onions. Turn on the device and fry. After two minutes, add the carrots, mix and fry until golden.

At the end, add the chicken pieces and, stirring constantly, fry everything together until the chicken is golden brown. Do not overcook or dry out, just brown slightly, do not fry until done.

Pour in all the spices, mix and simmer the chicken and vegetables for a few more minutes, stirring.

Place the washed rice in a pressure cooker and add water or broth. This could be chicken or vegetable broth. It will also be very tasty on water.

We set the temperature to 100 C and time it for seven minutes.

We have time to peel the head of garlic. After the specified time, open the lid and place the cloves evenly over the entire surface of the pilaf. Close the lid of the pressure cooker and cook for the same amount of time.

So, turn off the device and let off the steam. Now you can let the pilaf stand under the closed lid for another half hour so that it can brew or serve immediately.

Note: You don't have to separate the head of garlic into cloves. Remove the main part of the husk and place it in the middle of the pilaf. But keep in mind, pilaf cooks quickly, garlic cloves separated and placed throughout the rice allow you to impart their flavor to the entire dish, and the entire rice will be saturated with garlic.

Option 3: Pilaf with chicken in a pressure cooker with barberry, curry and khmeli-suneli

This cooking option allows you to make chicken pilaf even more flavorful with the rich golden color of the rice. The result is a tasty, appetizing and satisfying pilaf.

Ingredients:

• 0.6 kg chicken fillet;
• 0.3 kg long grain rice;
• 0.3 kg onions;
• 0.3 kg carrots;
• 1 dessert l turmeric;
• 1 dessert l paprika;
• 1 dessert l khmeli-suneli;
• 1 dessert l curry;
• 1 dessert l barberry;
• 1 head of garlic;
• 100 ml grow oil;
• 30 grams of table salt.

Step by step recipe

Rinse the chicken fillet, cut into small pieces and place in a pressure cooker. Pour water so that it covers the meat completely. Close the lid and cook for ten minutes. It turns out that the chicken is slightly boiled.

Let off the steam, open the lid and transfer the chicken to another container. Strain the resulting broth and pour it into a small saucepan or bowl.

To make delicious zirvak - a mixture of onions, carrots and meat - we take a lot of vegetables. It needs to be cleaned and rinsed. Chop the onion into squares, place in a pressure cooker and pour in the prepared vegetable oil.

Fry until soft.

Add the chicken to the onion, stir and fry for a few minutes, stirring constantly.

Pour in all the prepared spices, mix everything well and cook for a couple more minutes.

Cut the peeled and clean carrots into thin strips and pour into a pressure cooker. Mix with chicken and onions and cook for another five minutes.

Pour the specified amount of salt, pour in the chicken broth, which we strained. It should be approximately 600 ml. If there is not enough broth, add water.

Rinse the rice and place it in the pressure cooker. Do not stir, just smooth with a spoon or spatula. The water should cover one finger of rice.

We peel the head of garlic from the upper layers of the husk and place it in the middle.

Close the lid, allow pressure to build up and cook for fifteen minutes. Focus on your device, the rice should absorb all the water, it should not float.

At the end, turn everything off, let off the steam, and open the lid. You can treat yourself to delicious and aromatic pilaf.

Option 4: Chicken pilaf in a pressure cooker with fruit

There are a lot of options for preparing delicious pilaf. In this recipe we use fruits; they complement chicken pilaf perfectly. It will be very tasty and aromatic.

Ingredients:

• 300 grams of steamed rice;
• 1 chicken fillet;
• 3 carrots;
• 3 onions;
• 50 ml odorless sunflower oil;
• 6 apricots;
• 2 medium apples;
• 1/3 teaspoon cumin;
• 1/3 teaspoon barberry;
• 1/3 teaspoon saffron;
• 1 teaspoon salt.

How to cook

First, rinse the rice until the water runs clear. Then pour boiling water over it and leave to steep.

Rinse the chicken fillet and cut into small pieces.

Cut the peeled onion into thin half rings or quarter rings.

Wash the carrots, peel and cut into thin strips. You can also grate it on a coarse grater.

Wash the apricots, cut in half and remove the pits. And then cut into slices.

Rinse the apples too, remove the core and seeds, and cut into small pieces.

Pour vegetable oil into the bottom of the pressure cooker and wait until it gets hot. First we send the chicken pieces, simmer, stirring, until golden brown. Now you can add onions and carrots - we begin to prepare zirvak. Stir the ingredients until everything is evenly golden.

After about six minutes, add the prepared fruits to the pressure cooker, add spices, and mix everything again. Cook for about six more minutes.

Drain the water from the rice and transfer it to the pressure cooker. We peel the head of garlic and stick it in the middle or completely disassemble it into cloves, clean each one and insert it over the entire surface of the rice.

Pour boiling water so that it covers the rice by one and a half fingers. Close the lid, build up pressure and cook the pilaf for about twenty minutes.

At the end, release the steam, carefully open the lid and enjoy the aromas. Place the delicious crumbly pilaf with chicken and fruit on plates and serve.

Option 5: Simple and delicious chicken pilaf in a pressure cooker

This option is really simple, perfect for an inexperienced housewife or for those who are preparing chicken pilaf for the first time. A pressure cooker is in no way inferior to a cauldron; the dishes turn out just as tasty. And you don't have to wait long for the rice to cook. After all, it often happens that it becomes overcooked or, on the contrary, turns out to be undercooked. Try this recipe.

Ingredients:

• 600 g chicken fillet;
• 500 g carrots;
• 500 grams of onions;
• 500 grams of rice;
• 100 ml sunflower oil;
• 1 large head of garlic;
• 1 teaspoon salt;
• 2 heaped tablespoons of pilaf seasoning.

Step by step recipe

As you noticed, the proportions of the main ingredients are almost the same. We should get a hearty and rich pilaf, with good quality zirvak.

Rinse the chicken and cut into pieces. Place on the bottom of the pressure cooker, add oil and fry until slightly golden brown. We do not close the lid.

Peel the onion, cut into quarters of rings and send to the chicken. Stir and fry.

Peel the carrots, rinse and cut into thin strips. Add it to the pressure cooker, stir constantly and fry everything until soft and golden.

Add spices and salt. Look at the ingredients, cumin must be present. It gives an amazing aroma.

Rinse the rice, transfer to a pressure cooker, lightly flatten with a spoon, but do not stir. Place a peeled whole head of garlic in the middle. It needs to be pressed a little into the rice.

Fill with hot water, it should cover the rice.

Screw on the lid of the pressure cooker, let the pressure build up and cook the pilaf for another twenty minutes. Then let off the steam and open the lid.

Serve hot.

Pilaf is a traditional Uzbek dish, which according to the rules should be cooked in a cauldron. But now, thanks to modern technology such as multicookers, you can cook it much faster and tastier. Pilaf is prepared very simply in a pressure cooker.

Ingredients for pilaf

• 500 g lamb
• 300-400 g onion
• 300-400 g carrots
• 1.5 cups rice
• 1 garlic
• 1.5 tsp. seasonings
• 3 tbsp. l. vegetable oil

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Cooking recipe

The main thing is to prepare the dish in the correct sequence. Despite the fact that pilaf is not cooked in a cauldron, it must be cooked in such a way that it cannot be distinguished from that cooked in a traditional Uzbek vessel.

Modern technologies only help us simplify work in the kitchen by automating it, but the taste of the dish should not deteriorate. On the contrary, you need to take only the good stuff; if the pilaf is made twice as fast, this should not mean that the taste has also deteriorated by half.

Three main stages of preparing pilaf in any case:

• Zirvak
• Rice with herbs and spices

• The first thing to do is choose your meat. There are no categorical pros and cons here; there are many alternatives to lamb. This includes pork, beef, chicken, and even fish. The main thing is to choose the right spices for the meat.
• The meat is washed and excess is removed: veins, cartilage, skin, excess fat. If you take lamb as meat, it is better to boil it in water until half cooked to avoid toughness. Lamb itself is tough meat, so it's better to play it safe.
• The lamb is cut into medium pieces, placed in a slow cooker, filled with water and cooked (stewed) for 40 minutes. The pressure is selected equal to three. If the mode is set correctly, the pilaf will turn out perfect. It’s as if real Uzbeks cooked it in a cauldron in nature. So, the meat is cooked and is no longer hard.

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Zirvak recipe

• Zirvak is being prepared. Zirvak is a part of pilaf consisting of onions, carrots and meat. The carrots are peeled, washed and cut into strips. The onion is cut into half rings. The secret of proper zirvak is the proportions of onions, carrots and meat are 1:1:1. That is, there should be as much meat as carrots and onions. At first glance it may seem that there are too many onions and carrots, but after frying they will decrease in size by 2-3 times.
• Vegetable oil is poured into the multicooker. The meat is fried in oil until nicely browned. Add onions and carrots and simmer until half cooked.
• Spices are added for pilaf and can be used for grilling. Spices can be very different. There are spices and spices of European origin, and there are Asian ones.
• Carrots are fried so that carotene is better absorbed and gives the pilaf a beautiful orange color.
• Seasonings add piquancy, improve taste and stimulate the stomach to produce more gastric juice, which is so necessary for digesting fatty foods.
• The meat and vegetables are stewed until the water evaporates. Vegetables should be fried in oil.

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Add the main ingredient - rice

• Next comes the turn of rice. Rice is pre-washed. When rinsing, the water should become clean. Rice is added to vegetables and meat. Although there is a recipe that suggests soaking the rice for several hours before cooking, it is still not recommended. Otherwise, it begins to swell and will definitely become soft during cooking, but this is unacceptable for pilaf. After cooking, the pilaf should be intact. Each grain should stand out, but the rice should remain crumbly.
• In terms of time, you need to cook the rice for half an hour, and pour water one and a half fingers above the vegetables and meat. If you measure water in glasses, you can make a mistake, since the volumes of pressure cookers are all different, so the water is poured by eye.
• Instead of water, you can pour in the broth left over from cooking the meat at the very beginning of cooking. In this case, the pilaf will turn out fatty. For lovers of hearty and fatty dishes, this is an ideal option. For those who want a simpler and fresher pilaf, it is better to add plain water. This does not mean that the dish will be too bland. After all, it contains meat and vegetable oil. Accordingly, rice is seasoned with water or broth according to taste.
• A clove of garlic is inserted into the middle of the multicooker.
• Add salt to taste.
• After the broth (water) is poured into the rice, the “Porridge” mode is set. It takes about half an hour to prepare.
• After the signal, the rice is mixed. If there is no excess water left, then the pilaf is ready. It needs to sit for 10 minutes.
• When serving, you can decorate it with herbs or a wide variety of spices.

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Vegetable pilaf recipe

Vegetable pilaf will be just as tasty and satisfying as meat pilaf. In order to prepare pilaf, you need to use rice of the correct varieties and manufacturers and not change the recipe.

Ingredients for pilaf:

• Parboiled rice (4 slow cooker bowls)
• 3 carrots
• 5 pieces bell pepper
• 2 onions
• 4 cloves garlic
• 2 tsp. salt
• Water (8 multicooker bowls)
• Spices
• Seasonings to taste

Cooking method:

• Carrots and peppers are cut into strips, onions - into half rings
• In the baking mode, vegetables are fried in sunflower oil for 40 minutes.
• The washed rice is added to the vegetables, filled with water, and the pilaf mode is turned on.

The result is a vegetable, original, tasty crumbly pilaf. If the housewife has not yet had such experience in preparing pilaf, then a multicooker is what she first needs to purchase for the kitchen.

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Pilaf in a slow cooker: with chicken, with pork, recipes with photos, How to cook pilaf

Pilaf cooked in a slow cooker has a special aroma and taste. After all, this modern technique is to cook pilaf as if it were cooked in a cauldron.

Real Uzbek pilaf is prepared with lamb. But nowadays it’s not so easy to find lamb in the markets. For some reason, this type of meat is not in great demand. You can replace lamb with pork, beef and chicken. The last version of pilaf with chicken in a slow cooker is very common, for the very reason that chicken meat is the most affordable today. In second place is pilaf with pork in a slow cooker. This meat makes pilaf more satisfying and has a richer aroma. In third place is pilaf with beef in a slow cooker. It is prepared by those who understand this type of meat and have access to the bazaar. Since you don’t often see beef on store shelves.

Recipes for pilaf in a multicooker are similar, only the frying time and cooking time differ due to the characteristics of the multicooker model. Also now there are multi-cooker pressure cookers that allow you to cook pilaf in a matter of minutes.

We will tell you how to cook pilaf in a Redmond multicooker with chicken, how to cook pilaf in a Philips multicooker with pork. You can adapt these recipes to your taste and based on your multicooker model.

How to cook pilaf in a Redmond slow cooker with chicken

Although in our open spaces, not all housewives know how to cook pilaf in a slow cooker, and even more so in a pressure cooker. Although this technique is very helpful in the kitchen. You can cook pilaf in a multicooker according to our recipe in any model of multicooker. We prepared pilaf with chicken in a Redmond pressure cooker, but the recipe contains not only a quick way to prepare pilaf in a multicooker, but also a simple pilaf recipe.

Let's figure out what a multi-cooker is - this is a miracle of technology that combines a multi-cooker and a pressure cooker. The function of a pressure cooker is achieved by cooking food under pressure. Although, this model can also be used as a simple multicooker. Although cooking pilaf is not an easy task, especially if you cook it on a simple stove. But in a slow cooker, pilaf will turn out great. But you will have to work a little, and then the Redmond multicooker with the pressure cooker function will do the most difficult part of cooking for you - making sure that the rice is crumbly, aromatic, and the meat is tender.

Well, let's find out how to cook pilaf in a slow cooker, which will not be inferior in taste to colorful Uzbek or Tatar pilaf.

A set of products for cooking pilaf with chicken in a slow cooker:

• 400 grams of chicken fillet;
• 1 large onion;
• 1 large carrot;
• 300 grams of rice;
• 3 tablespoons of vegetable oil;
• salt;
• pepper;
• kari.

Step-by-step instructions for preparing the dish “Pilaf in a slow cooker with chicken”:

Onions and carrots need to be cut into cubes or strips. Place them in the Redmond multicooker bowl. Pour in vegetable oil. Turn on the “Frying\Frying” mode.

Fry them until the onion is transparent. In the Redmond 4506 multicooker, this takes about 5-7 minutes.

Defrost the chicken fillet and cut into cubes. Instead of chicken fillet, you can take chicken thighs, cut out the bones and use the meat for pilaf.

Fry the vegetables with the chicken for another 5-7 minutes until the chicken turns white.

Add spices to vegetables and meat. Salt, pepper, curry, barberry. Ready-made seasonings for pilaf will make your task easier. Add 1-2 teaspoons of seasoning and salt.

Add rice to meat and vegetables.

Fill the pilaf with water. It should be 2-3 centimeters higher than the rice level.

Now close the lid of the pressure cooker. If you cook as in a multicooker, then do not close the valve, select the “Pilaf” mode for 40 minutes. This time is also suitable for other models of Redmond multicookers.

If you want to quickly cook pilaf in a multicooker pressure cooker Redmond 4506, then you need to close the valve to the “Closed” position, also select the “pilaf” mode. Cooking time 20 minutes.

When the multicooker finishes cooking, it will notify you. If you cooked in the “pressure cooker” mode, then you will first have to release the pressure and then open the lid.

We got such a beautiful and tasty pilaf.

Bon appetit.

Pilaf in a slow cooker with pork recipe with photos

Pilaf in a slow cooker with pork has a very rich aroma and taste. To make this pilaf even more enjoyable, try adding whole garlic when cooking, and then remove it after cooking. The taste of pilaf in a slow cooker will only benefit from this.

We will prepare pilaf in a slow cooker with pork using a unit from Philips. The Philips multicooker has a “Pilaf” program, which will make it easier for us to prepare this dish.

Read below how to cook pilaf in a Philips multicooker with pork.

A set of products for cooking pilaf in a slow cooker with pork:

• 350 grams of pork shoulder;
• 2 multi-cups rice;
• 4 multi-glasses of water;
• 1 onion;
• 1 carrot;
• salt;
• pepper;
• 1-2 teaspoons of pilaf seasoning.

Step-by-step instructions for preparing the dish “Pilaf in a slow cooker with pork”

So how to cook pilaf in a slow cooker, here is a step-by-step master class for preparing this recipe. Cut the onion into cubes. Pour some vegetable oil into the multicooker bowl. Place onions in it. Select the “Fry” mode on the panel and set the time to 12 minutes. Fry the onion until golden brown for 3 minutes.

Cut the carrots into strips and place them with the onions.

Fry the onions and carrots for another 4 minutes.

Cut the pork into pieces, not too small, but not too large. Place the pork in the multicooker bowl with the onions and carrots.

Fry everything until the end of the program. Add spices to meat and stir.

Rinse the rice under water until it becomes clear. Place rice on top of meat.

Pour warm water over the rice.

Close the multicooker lid. Select the “Pilaf” mode and the cooking time is 40 minutes. When the multicooker finishes cooking, it will notify you of the end of the program with a melodic sound. Open the lid of the multicooker, stir the pilaf and serve it immediately.

Even if you don’t eat all the pilaf at once, the next day it will be just as tasty and crumbly. Now you all know how to cook pilaf in a slow cooker.

Bon appetit.

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Cooking pilaf in a pressure cooker: fast and tasty

The history of pilaf goes back thousands of years. It is believed that the recipe for its preparation appeared as soon as rice began to be cultivated in the Middle East. Today, every family prepares it differently, but one condition is strictly observed: all the grains of rice must be separate from one another, that is, the dish must be crumbly and not stick together into porridge. Pilaf in a pressure cooker turns out exactly like this.

How to cook crumbly pilaf in a pressure cooker? To do this, you need to peel three medium onions and cut them into half rings. Carrots in the amount of 4 pcs. cut into large strips. Grind half a kilogram of meat so that large pieces are obtained. Pour a cup of vegetable oil into the bottom of the pressure cooker and heat.

Add the meat, vegetables and cumin in the amount of 2 teaspoons (you can buy seasoning for pilaf) and fry for 2 minutes, do not do it longer, as in this case the meat will give juice, and this cannot be allowed. Pour 1 glass of water, close the saucepan with a lid and leave to simmer over low heat for about a quarter of an hour.

Open the lid of the pressure cooker, add salt in the amount of 1.5 teaspoons, turmeric in the amount of ½ teaspoon and rice - 4 two-hundred-gram cups. Add enough water to cover the food by 1.5 fingers. Put the lid on and simmer for another 20 minutes.

If this time is not enough for cooking and the cereal turns out to be undercooked, you should add a little water to the pressure cooker and lightly cover it with a lid without closing it tightly. After 5-8 minutes, stir, if desired, remove the meat and cut it finer. Serve with green onions and cilantro salad.

How to cook fragrant pilaf in a pressure cooker? This requires a minimum of time, and the dish turns out extremely tasty. First you need to soak 300 g of cereal in cold water for 20-30 minutes. While it swells, chop the poultry into 300 g, chop two onions and the same amount of carrots.

After pouring a little oil into the bottom of the pressure cooker, place the meat on the bottom and turn on the “Stew” mode. If the cooking utensil is not automatic, then put it on the fire and fry the meat until golden brown. Add vegetables and simmer for another 5-7 minutes, stirring occasionally.

Now you can add cereal, a couple of bay leaves, 5 g of nutmeg and the same amount of pepper and salt to the unit. After pouring 100 ml of water, stir, install the lid and cook over low heat for about an hour.

The taste of such pilaf in a pressure cooker with chicken is in no way inferior to a dish prepared from lamb. In addition, this is an excellent option for those who are contraindicated in meat that is too fatty.

The classic version of the dish is made from lamb. Meat in the amount of 1.5 kg should be cut into small pieces and set aside. Peel half a kilogram of onion. Chop into strips. Peel and cut 600 g of carrots into cubes.

Pour a little sunflower oil into the bottom of the dish and sauté the onions, add pieces of meat, simmer a little and only then add the carrots to the mixture. Simmer with the lid open for 5-7 minutes. Add spices - barberry, cumin, turmeric, amount of pepper and salt to taste.

This recipe for fragrant pilaf in a pressure cooker involves adding enough water to completely cover the meat and vegetables. Cover with a lid and simmer for 40 minutes over low heat.

Rinse the rice and add it to the container with the meat, but do not stir. Carefully add hot or warm water in such quantity that its level is 2 cm higher than the level of rice. Sprinkle with salt, install the lid and simmer until the water is completely absorbed by the cereal.

After this, remove the lid, press a head of unpeeled but washed garlic into the center, make several deep random holes in the cereal so that steam can escape and put it back on the fire with the lid closed for 20-25 minutes. Stir and serve.

Pilaf is good in a pressure cooker, but it turns out just as good in a slow cooker. And although Uzbeks cook it in a large cauldron in the open air, Russians use various “helpers” - household appliances, and do not regret it.

The dish turns out aromatic, tasty, and practically no effort is needed for this. Pilaf with chicken, mushrooms or seafood is prepared faster than a traditional lamb dish, so if you can’t wait for a long time, it’s worth trying one of these recipes.

Cut 500 g of chicken breast or fillet into portions. Peel, chop 200 g of onions, grate the same amount of carrots on the coarsest grater. Pour a little sunflower oil into the container of the unit and place the meat on the bottom.

Having selected the “Baking” mode on the multicooker, turn on the timer and fry the bird for a quarter of an hour with the lid open. Add vegetables and simmer for another 10 minutes. Then add two measuring cups of rice, pour 4 measuring cups of water and add 3 cloves of garlic.

Add salt to taste, season with pilaf spices, stir, install the lid and select the “Pilaf” mode. After the time is up, enjoy the amazing dish.

Please your loved ones with delicious pilaf and they will certainly be grateful to you! Bon appetit!

mjusli.ru

How to cook homemade pilaf in a pressure cooker

A traditional dish of oriental cuisine - pilaf - has long been on the menu of many Russian families. True, everyone prepares it differently, deviating from its original recipe.

And the utensils used to prepare the dish are now different, despite the fact that “real” pilaf is cooked in a cauldron.

This article will discuss the process of preparing pilaf in a pressure cooker.

Classic recipe in Uzbek

Traditional pilaf is prepared with lamb meat.

You need to use the following ingredients:

• lamb meat - 1.5 kg;
• steamed rice cereal - 2 tbsp.;
• onion - 0.5 kg;
• carrots - 0.6 kg;
• sunflower oil - 3 tbsp. l.;
• seasonings: barberry, cumin, turmeric, pepper and salt - to taste;
• unpeeled garlic cloves - 5 pcs.;
• water.

Pilaf takes 60 minutes to prepare.

The history of pilaf goes back thousands of years. It is believed that the recipe for its preparation appeared as soon as rice began to be cultivated in the Middle East. Today, every family prepares it differently, but one condition is strictly observed: all the grains of rice must be separate from one another, that is, the dish must be crumbly and not stick together into porridge. Pilaf in a pressure cooker turns out exactly like this.

Recipe with meat

How to cook crumbly pilaf in a pressure cooker? To do this, you need to peel three medium onions and cut them into half rings. Carrots in the amount of 4 pcs. cut into large strips. Grind half a kilogram of meat so that large pieces are obtained. Pour a cup of vegetable oil into the bottom of the pressure cooker and heat.

Add the meat, vegetables and cumin in the amount of 2 teaspoons (you can buy seasoning for pilaf) and fry for 2 minutes, do not do it longer, as in this case the meat will give juice, and this cannot be allowed. Pour 1 glass of water, close the saucepan with a lid and leave to simmer over low heat for about a quarter of an hour.

Open the lid of the pressure cooker, add salt in the amount of 1.5 teaspoons, turmeric in the amount of ½ teaspoon and rice - 4 two-hundred-gram cups. Add enough water to cover the food by 1.5 fingers. Put the lid on and simmer for another 20 minutes.

If this time is not enough for cooking and the cereal turns out to be undercooked, you should add a little water to the pressure cooker and lightly cover it with a lid without closing it tightly. After 5-8 minutes, stir, if desired, remove the meat and cut it finer. Serve with green onions and cilantro salad.

Chicken recipe

How to cook fragrant pilaf in a pressure cooker? This requires a minimum of time, and the dish turns out extremely tasty. First you need to soak 300 g of cereal in cold water for 20-30 minutes. While it swells, chop the poultry into 300 g, chop two onions and the same amount of carrots.

After pouring a little oil into the bottom of the pressure cooker, place the meat on the bottom and turn on the “Stew” mode. If the cooking utensil is not automatic, then put it on the fire and fry the meat until golden brown. Add vegetables and simmer for another 5-7 minutes, stirring occasionally.

Now you can add cereal, a couple of bay leaves, 5 g of nutmeg and the same amount of pepper and salt to the unit. After pouring 100 ml of water, stir, install the lid and cook over low heat for about an hour.

The taste of such pilaf in a pressure cooker with chicken is in no way inferior to a dish prepared from lamb. In addition, this is an excellent option for those who are contraindicated in meat that is too fatty.

Classic pilaf recipe

The classic version of the dish is made from lamb. Meat in the amount of 1.5 kg should be cut into small pieces and set aside. Peel half a kilogram of onion. Chop into strips. Peel and cut 600 g of carrots into cubes.

Pour a little sunflower oil into the bottom of the dish and sauté the onions, add pieces of meat, simmer a little and only then add the carrots to the mixture. Simmer with the lid open for 5-7 minutes. Add spices - barberry, cumin, turmeric, amount of pepper and salt to taste.

This recipe for fragrant pilaf in a pressure cooker involves adding enough water to completely cover the meat and vegetables. Cover with a lid and simmer for 40 minutes over low heat.

Rinse the rice and add it to the container with the meat, but do not stir. Carefully add hot or warm water in such quantity that its level is 2 cm higher than the level of rice. Sprinkle with salt, install the lid and simmer until the water is completely absorbed by the cereal.

After this, remove the lid, press a head of unpeeled but washed garlic into the center, make several deep random holes in the cereal so that steam can escape and put it back on the fire with the lid closed for 20-25 minutes. Stir and serve.

Pilaf in a slow cooker

Pilaf is good in a pressure cooker, but it turns out just as good in a slow cooker. And although Uzbeks cook it in a large cauldron in the open air, Russians use various “helpers” - household appliances, and do not regret it.

The dish turns out aromatic, tasty, and practically no effort is needed for this. Pilaf with chicken, mushrooms or seafood is prepared faster than a traditional lamb dish, so if you can’t wait for a long time, it’s worth trying one of these recipes.

Cut 500 g of chicken breast or fillet into portions. Peel, chop 200 g of onions, grate the same amount of carrots on the coarsest grater. Pour a little sunflower oil into the container of the unit and place the meat on the bottom.

Having selected the “Baking” mode on the multicooker, turn on the timer and fry the bird for a quarter of an hour with the lid open. Add vegetables and simmer for another 10 minutes. Then add two measuring cups of rice, pour 4 measuring cups of water and add 3 cloves of garlic.

When buying a slow cooker, the question immediately arises about what can be cooked in it, quickly using a minimum of effort and time. I bring to your attention a very tasty and simple recipe for pilaf in a multicooker - Redmond pressure cooker. Well, the most important thing is that the finished dish will be satisfying, and the rice will be crumbly.
We will prepare the pilaf in the Redmond 4506 pressure cooker, our assistant does an excellent job preparing this dish, the rice turns out fluffy, the meat is soft, in no way inferior to pilaf cooked in a cauldron.

• Rice - 1 tbsp;


• Pork 300-400 g;


• Fresh carrots 150 g;


• Onions - 1 head;


• Two spoons of culinary seasoning for pilaf (can be bought at any store);


• Salt and pepper to taste;


• 1.5 (two glasses) cold water.

It is important to know: the volume of the glass for liquid in the Redmond 4506 pressure cooker is 160 ml.

For pilaf, you can use various meats: pork, young domestic chicken or rooster.
We use pork meat with small streaks of fat, cut the meat into pieces.
Place the meat on the bottom of the pressure cooker and add a little vegetable oil (you will get a kind of marinade that will make the meat juicier and more tender) and fry it for 10 minutes in the “Fry” mode.


While the chicken is roasting, clean