This is a multi-component dish, the main component of which is rice (however, there are other variations with cereals, for example, bulgur or corn) and meat (there are also exceptions in the form of fish). Of course, we will talk about pilaf!
The food is very old, with history and background. So its origin in accuracy can hardly be reliably established. But the option of cooking pilaf in a slow cooker, we can say for sure, appeared not so long ago - with the widespread use of this magical device in modern kitchens. Well, let’s and we try to cook?
As usual, a little history
Researchers of culinary science suggest that the foundations for cooking pilaf were laid in Asia or India in the III century BC. e., with the start of rice cultivation. Cereals, of course, were grown in the Celestial Empire before, but the principles of grain preparation allow us to draw conclusions: the roots of a beloved dish should be sought, rather, in ancient India, where there have long been similar dishes, mainly of a vegetarian plan, supplemented with meat much later in Persia. The argument of this, undoubtedly, may be the fact that the tradition of tinting pilaf with saffron or turmeric is still preserved.
In modern times, the dish is one of the most popular in the Middle and Middle East, and beyond the Caucasus. Plov became famous in Turkey and Europe, in the Balkans, where he acquired his personal character and national peculiarities.
Traditions and customs
In the East, the dish is used almost daily, but at the same time festivities and important events will not do without specially prepared pilafs: wedding, funeral, or, for example, dedicated to the birth of the heir.
In everyday life, the preparation of the dishes is mainly carried out by the fairer sex. However, pilaf for a festive meal is often prepared by men, specially invited specialists in the preparation of dishes - ashpases.
Variety of recipes
There are probably thousands of options for this dish, including the recipe for cooking pilaf in a slow cooker, which is now widespread, but its characteristic feature, as a rule, will be a combination of 2 components: meat and vegetables and cereal. In turn, the first is invented from various components, such as different types of meat, fish (for example, sturgeon), a variety of game, a variety of vegetables, dried fruits, spices, herbs and spices. Moreover, it is acceptable to use semi-finished products, for example, small pieces of minced meat wrapped in grape leaves.
The cereal component of pilaf is usually based on rice, but barley with wheat, chickpeas, corn, and grain mixtures can be used. But the main differences between pilaf as a dish are not the ingredients, but the technology of cooking it.
The first item is a verified combination of 2 parts - meat and cereal, responsible for taste and aroma. Second: the parts, as a rule, are prepared separately (however, in the case of cooking pilaf in a slow cooker, this postulate may be violated). In addition to all of the above, unlike any cereals, the cereal component is not boiled, but stewed.
It should also be noted: with similar basic principles of cooking, pilafs in different versions can vary significantly in taste and aroma in their qualities, as well as in the rules for serving dishes to the table.
Cooking pilaf in the Redmond multicooker
We prepare this pilaf in compliance with the rules and according to Eastern traditions, using onions and a set of seasonings. The recipe for pilaf in the multicooker is detailed, all the steps are described quite clearly: both in cooking time and in combination of programs. You just have to follow the instructions, and you will certainly learn how to make a stunning pilaf!
A bit about technology
Many people think that to cook pilaf in a slow cooker (as, incidentally, in other, less modern kitchen appliances), special rice is required. But here is a way to avoid unnecessary costs: choose the usual round-grain, and the dish will turn out optimal.
The secret is that cereals must absorb moisture well, and not all grains are capable of it. The model of the multicooker can be different, for example, Redmond M70, however, according to this recipe, the dish will turn out to be good in a device that has the program "Frying" ("Baking"), "Pilaf" and "Stewing". The final result of cooking pilaf in a slow cooker will in fact not be any different from the food that was built in an authentic cauldron.
The recipe for pilaf in the Redmond multicooker. Ingredients
We will need:
- two glasses of selected rice;
- three glasses of water;
- 400 grams of meat;
- three medium-sized carrots;
- two onions;
- a few tablespoons of vegetable oil;
- head of garlic.
Salt and seasonings are determined for your personal taste. But here is the “on duty” set of spices: two small spoons of zira, one barberry, half a spoon of ground pepper mixture, a pinch of saffron (or a small spoon of turmeric: they make pilaf golden).
Meat, by the way, can be used any, according to individual desire (we will talk about this a bit later). Just do not forget that the fatter the flesh, the more fat the final product will turn out.
First step
Cooking pilaf in a slow cooker begins with vegetables. Lean oil is poured into the bowl (quite generously, not drip, as for other dishes), after heating of which quite large small squares of onion are poured out. It should be fried before the onset of "tanning", after which small pieces of meat are added to the vegetables.
The lid closes, and the hostess has time to do carrots. It should be chopped. Even if you like grated carrots in pilaf, use only a knife, no graters! This recommendation is due to the fact that with grated carrots, pilaf can turn into porridge.
The second key point: not all of the carrots are filled, but half of the total volume. The contents of the bowl are mixed and left until the signal. The cooking time of the pilaf in the multicooker at this stage is about half an hour, so immediately set the timer for the desired time.
Second phase
The vegetables were already quite browned, but the meat had not yet reached. So after a timer signal, a glass of boiling water is poured into the multicooker pan, and the program changes to “Quenching”. Cooking pilaf in the Polaris multicooker at this stage is even simpler; you can choose a product that is stewed in the machine (we need “Meat”).
On the other hand, in many Redmond models there is a “Pilaf” position, which also makes our task easier, since you will not have to change the cooking mode several times.
The timer is set for twenty or forty minutes. The first time period is important if pilaf is cooked in a slow cooker with chicken.
This meat, as you know, cooks much faster, and nobody is interested in delaying the process. Moreover, from excessive heat treatment, chicken becomes drier to taste. If you mean cooking pork pilaf in a slow cooker, you will have to extend the time for cooking meat. Half an hour - if the pieces are very small, even longer - if you prefer to cut the meat into large pieces.
Third stage
It's time to get rice. Groats must be washed. There are two ways to do this:
- Water is poured into a bowl of rice and drained until it becomes completely transparent.
- A colander with cereal is substituted under a stream of water, while the grains begin to shake. For this, three minutes will be enough, no less.
When the timer signals the end of the previous cooking stage, the second half of chopped carrots is poured into the multicooker bowl, along which rice is distributed in an even layer.
A whole head of garlic is placed in the center of the slide. Only the topmost coarse layer of husk is removed from it, and after it it is desirable to thoroughly wash it. Next you need to pour hot water, which usually requires two glasses on a standard bowl, and set the “Extinguishing” mode to 45 minutes. This is if the Plov program is not provided in your model.
Seasonings are added at the same stage, and if necessary, salt is added. The composition is at your discretion. Ideally, you should buy a ready-made kit from the Uzbeks in the market. If this is not possible, build the mixture yourself. The main thing is to get barberry, without it, pilaf irreparably loses taste.
Little secrets of experienced culinary experts
Cooking pilaf in a slow cooker is a real art, so it is highly recommended to include culinary instincts. For example, we do not give an approximate ratio of products because the taste preferences of people are different.
Someone more appreciates the meat component, someone more like rice. The basic principle is not to save on onions with carrots. Their deficit in the dish on its taste is unfavorable.
One more thing: do not serve pilaf on the table immediately after the timer has squeaked. As with cooking in a cauldron, the dish should be infused. A competent step will be to switch the miracle unit to heating and languish pilaf in this mode for about ten minutes. Then it will become truly magnificent: the picture is for the picture, even of a beautiful, beautiful golden color, the meat is soft and juicy, and the whole mass is saturated with aromas of vegetables and spices.
Claims against the cook will not even have the already mentioned "pilaf" masters of ash-paz. And family members will be ready to thank, praise, and maybe even deify you. In any case, they will surely sweep away everything from the plates and ask for supplements.