How to cook pilaf in a multicooker?After all, pilaf is far from the easiest dish to prepare. Especially considering how much time it takes. Everyone cooks it in their own way, but will your recipe that you are used to be suitable for cooking in a multicooker? Before we begin the actual preparation, let's talk a little about the origins of this dish. Traditionally, it is believed that the recipe spread to all other Uzbek cuisines, but the time of the first rice cultivation in history allows us to assume that the principles of preparation were formed in the Middle East and India before our era.

How to make a delicious pilaf?

So how to cook pilaf in a multicooker?There is more than one way to cook pilaf. You can cook it from different rice, different meat or add completely different spices. Let's look at one fairly simple recipe for cooking pilaf in a multicooker. Having used this method at least once, you can adapt it to yourself by adding different meat or different rice. We most often use recipes close to the real Uzbek. Many traditionally cook pilaf from lamb. In Ukraine, for example, you can often find its interpretation with pork, but you can cook it from anything, even from a goose or duck. We will take the simplest and most accessible recipe - cooking pilaf with chicken meat. And it is worth noting that from chicken it will turn out tasty and lean at the same time, which, in my opinion, is important.

Ingredients for delicious pilaf

This recipe is quite simple, even if you are making pilaf for the first time or have never used a multicooker before. To make delicious pilaf in a multicooker, you will need:

• chicken (about 1.5 kg)
• one large carrot
• three medium bulbs
• two "multi-cups" of long grain rice
• 6-10 medium cloves of garlic (to taste)
• six "multicups" of pure water
• vegetable oil - 6-10 tablespoons (the more, the fatter)
• 1.5 tbsp. spoons of dried berries barberry
• salt to taste
• spices: red pepper, black pepper, coriander, cardamom (if desired, you can use other spices)
• greens (preferably coriander, but it can be different)

Step-by-step instruction for cooking

We have prepared all the ingredients, let's start cooking.our delicious pilaf. This is one of the many options for cooking pilaf. You can adapt the recipe to your favorite cooking method, which you are used to: cut the products smaller or larger or even add them in a different quantity.

• First of all, cut the onion into large quartersrings and fry it in a "multicooker" in preheated vegetable oil for about 10-15 minutes until golden brown. This should be done in the "Frying" or "Baking" mode.
• Wash chicken with cold running water, removepeel and properly divide the carcass. The resulting meat chop into portions and add them to the onions. We continue to fry for another 10-15 minutes, stirring gently.
• Sprinkle meat with spices: cardamom, pepper, coriander. How many they need depends on your taste preferences.
• Pour hot water into the multicooker (about half of the available amount), close the multicooker and simmer, cooking time - 20 minutes in the "Stewing" mode.
• Peel and cut the carrots into strips and add themin a slow cooker, salt your pilaf. Salt should be added solely to your taste - this recipe calls for about one level tablespoon. But it is better to undersalt during cooking and add a little salt later than to spoil the dish, so do not overdo it.
• Rice pre-washed thoroughly incold water from the tap, spread in the multivark (rice is worth buying a good quality, and if you are striving for a healthy diet, then take brown, untreated.
• Now add the remaining half of the water (do not stir!!!) and leave our dish for another hour, in the "Stewing" ("Pilaf") mode.
• About 15 minutes before the end of cooking, open the multi-pot and carefully, so as not to burn yourself, stick the garlic cloves in. Pour in the dried barberries.
• When the end of cooking signal sounds, leave the pilaf in the multivark for another 15 minutes, then remove the cloves of garlic, place the pilaf on a large dish, sprinkle with chopped greens.

Method of feeding to the table

Serve with chopped vegetables andred wine. Having tried this pilaf once, you will want to cook it always. Remember that you can cook it differently, adding any meat or other various spices. The main thing is to calculate the cooking time correctly. There is another rather important point: during the cooking process, it is important to monitor how much liquid is in the multicooker. If you see that there is not enough, then you can safely add 1/2 cup of water so that your delicious pilaf does not turn out dry. This method of cooking pilaf is not traditional, but after conducting many experiments with a multicooker, you will most likely choose a similar cooking recipe for yourself. Cook for yourself and your loved ones easily and with pleasure.

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