Pilaf with pork in a slow cooker. Pilaf recipes with pork for multicooker. The subtleties and secrets of preparing real pilaf with pork in a slow cooker.

The preparation of pilaf is a real gastronomic symphony that brings pleasure throughout the process. Today you can find countless pilaf recipes with dozens of different ingredients, but all of them have one common detail - the most delicious pilaf is obtained in a cast -iron cauldron. But few people know that this authentic kitchen utensil has a modern analogue - a slow cooker. The secret to prepare a fragrant scattered pilaf is uniform and gradually heating the dishes, and the corresponding multicooker mode copes with this task perfectly. So, we suggest you cook delicious pilaf with pork in a slow cooker one of the proposed recipes.

The content of the article

Ferghana pilaf with pork in a slow cooker

The key to the success of any meal is a good pilaf. Such a rule is relevant not only for the festive feast, but also for everyday dinners. Some believe that making pilaf is easier-cut the meat, threw carrots, poured rice ... However, in fact, rarely, who gets a truly aromatic dish with crumbling elastic rice grains. We suggest starting with one of the most famous recipes - Ferghana pilaf with pork in a slow cooker. It is named Ferghana because for its preparation they use a special variety of a long rice of Delazir, whose homeland is considered a picturesque environmentally friendly Ferghana Valley located in the mountains of Central Asia.

For the preparation of Ferghana pilaf with pork in a slow cooker for 4-6 people will be needed:

long rice - 1 kg;
pork - 1 kg;
kurdish fat - 300 g;
carrots - 1 kg;
onions - 2 pcs;
garlic - 1 head;
sharp red pepper - 2 pcs;
kumin (Zira) - 1 tsp;
salt - 2 tbsp. l.

Useful advice: Devzira is a fermented rice of a pinkish-brick shade (raw). If you buy it on the market, carefully sort through each grain before cooking, otherwise there is a high probability of skipping a small stone or sliver from the mill. It is always better to choose carrots for pilaf not orange, but yellow, since it is more aromatic.

Preparation of Ferghana pilaf with pork in a slow cooker:

Carefully overcome the long rice so as not to leave stones in it. Pour it into a large deep plate, add 2 tbsp. l. Large salt, pour 2 liters. cold filtered water and leave for 30-50 minutes. You can rice rice after it becomes a matte from almost transparent, otherwise the grains will crumble.
Remove the veins and film from the meat, if any, clean the excess fat. Cut the pork with small pieces, comfortable for eating.
Clean the carrots and chop with a thick straw 3-4 mm along the entire length of the tuber.
Remove the husk from the bow and chop in half rings.
Cut the fatty fat in the same pieces as pork.
Heat the multicooker bowl at the Baking program and put the fatty fat in it. He will immediately begin to melt and cover themselves with bubbles, but you should not mix it. Wait until the bubbles disappear, then turn over the sticky piece. Remove fat until it becomes almost transparent. When only sniffing remain from pieces of fat, remove them from the slow cooker.
Change the program to “frying” and properly heat the fat to make a blue smoke. Fry the chopped onion until golden shade.
Gently lower the meat on the walls on the walls, fry it for 5 minutes.
Add the crushed Zira and continue to fry the pork until brownish crust.
Pour the carrots into the vat, lower the multicooker lid and cook until it becomes soft.
Pour cold filtered water into the bowl so that it covers the meat, and when it boils, change the program to “extinguishing”. By the way, meat frying with onions and carrots is called Zirvak.
Clean the heads of garlic from the outer husk, but do not divide the cloves. Put them in a zirvak, lower the multicooker lid and increase 30 minutes.
Gently rinse the long rice, but do not sort it out with your hands and do not try so as not to crush. Put the bowl slightly under the slope under the stream of cold water.
Put the rice with an uniform layer over a zirvak and shall shave hot water so that it covers rice by 1 cm. Change the program to “pilaf” or “cereals” and prepare the rice until almost complete readiness.
Put the maximum cooking temperature (usually “frying), lower the lid and let the zirvak boil. Then the fat will rise up and soak the rice.
Put on an almost finished pilaf pods of spicy pepper, turn on heating and give pilaf with pork in a slow cooker to brew for 20 minutes.

Useful advice: if the water boiled before the rice is prepared, share the required amount, just use not cold water, but boiling water.

Uzbek pilaf with pork in a slow cooker

It is a pleasure to cook pilaf with pork in a slow cooker, even if you have never done this dish right. Follow the instructions described below, and the rice will always turn out to be friable, and the meat will melt in the mouth. Preparation of food in a slow cooker involves simplicity and a minimum of time, but in the case of a wire process you need to enjoy. This recipe will give you about 3 hours of sweet languid expectation and an enchanting ending in the form of aromatic pilaf with pork in a slow cooker.

What products will be needed:

pork without bone - 1 kg;
long rice - 1 kg;
onions - 3 pcs;
carrots - 1 kg;
garlic - 2 heads;
sunflower oil - 300 ml;
red pepper - 2 pcs;
coriander - 1 tbsp. l.;
kumin - 1 th. l.;
barberry dried - 1 tbsp. l.;
salt is to taste.

Useful information: The most popular varieties of long rice are basmati and jasmine. Parked rice can be recognized by a characteristic yellowish hue, it can also be used to make pilaf.

Step -by -step instructions for preparing pilaf with pork in a slow cooker:

Wash the rice thoroughly to clean water.
Peel the garlic from the outer husk, but do not divide into cloves.
Remove the peel from the onion and cut it into half rings.
Peel the carrots and chop into strips with a thickness of 2-3 mm and a length of 3-4 cm.
Heat the sunflower oil on the "Frying" program and fry the onion in it until brown.
Add pork chopped into the vat with small cubes and fry it, stirring periodically, until appetizing golden crust.
Add carrots to the slow cooker, lower the lid and wait 3 minutes. When it becomes a little softer, mix everything well and fry for another 10 minutes.
Pour boiling water into the vat so that it covers the zirvak for 1 cm, add acute pepper pods, change the program to “extinguish” and put on a timer for 60 minutes.
Mix Zira with a coriander and rub them in a mortar or grind them in a coffee grinder, but the masters recommend rubbing spices with their hands. Add dried barberry and pour into a slow cooker. Salt and mix thoroughly.
Wash the rice and lower all the water, put the grains on the meat and smooth.
Pour boiling water into the vat so that it covers rice 2 cm.
Switch the program to the "pilaf", stick in rice 2 heads of garlic, lower the lid and cook for 40-50 minutes.
After the signal, try the upper rice grains for readiness - they should be elastic and crumbly.
Before serving, mix the contents of the vat and sprinkle abundantly with herbs.

Pilaf with pork in a slow cooker can be served differently-on a large dish, lay out rice with a slide, and gently lay out the zirvak on top.

Pilaf with pork in a multicooker in Japanese

Pilaf is a very popular dish, so that even the Japanese came up with their recipe. Love for rice and juicy meat does not know borders and distances, and therefore we invite you to please the home with unusual pork with pork in a slow cooker in a Japanese manner.

To prepare two portions of the dish, you will need:

rice - 1 tbsp;
pork without bone - 400 g;
bulgarian pepper - 1 pc;
onions - 2 pcs;
boiled ham - 300 g;
fresh cucumbers - 2 pcs;
soy sauce - 100 ml;
egg - 3 pcs;
red ground pepper - to taste.

Useful advice: it is best for the preparation of Japanese pilaf with pork in a slow cooker to take a round rice of niches or a long jasmine.

How to cook pilaf with pork in a multicooker in Japanese:

Wash the rice to clean water, pour it into a deep plate and pour filtered cold water so that it covers it 2 cm. Leave the rice to be saturated with moisture for 1-2 hours.
After the indicated time, rinse the rice again, drain water from it, transfer the multicooker to the can and pour 2 tbsp. cold water.
Install the “Frying” program and bring the water to a boil, then salt a little and change the mode for “Rice/Groups”. Cook until cooked, then transfer to a thick -walled pan, cover with a lid, wrap it with a towel and set aside for a while.
Break the eggs into a deep plate, add 2 tbsp. l. soy sauce and beat to a lush homogeneous substance.
Wash the bowl, heat in it 1 tbsp. l. Oils on the "baking" and pour a quarter of the egg mixture. After a couple of minutes, turn the pancake to the other side. In this way, make 4 pancakes, let them cool a little and cut into a long strips.
Remove the husk from the bow and cut it into thin half rings.
Wash the bell pepper, clean and chop thin strips.
Rinse pork in cold water, dry with paper towels and cut into thin, oblong pieces, like befstrogans.
Heat in the bowl of a little sunflower oil on the "Frying" program and fry in it onions with bell pepper. When the vegetables become soft, put them on a plate, and in the same oil, without turning off the slow cooker, fry the pork to a thin crust.
Wash the cucumbers and cut them into strips.
Cut the ham and cut into strips.
Add fried vegetables, pork, chopped omelet and ham to a pan with rice, mix thoroughly and season with the remaining soy sauce. Season with red pepper to taste.
Before serving, sprinkle the pilaf with cucumber strips.

Such an unusual recipe for making pilaf with pork in a slow cooker will add variety to your diet and will make it possible to expand its gastronomic horizons.

Pilaf with pork and chestnuts in a slow cooker

In the pilaf there may be completely unusual ingredients: all kinds of spices, berries, fruits, seafood and even ... chestnuts. Everyone knows that there is a special variety of edible chestnuts, but few people have a chance to try them.

For the preparation of 4 servings of pilaf, you will need:

pork - 700 g;
long rice - 700 g;
chestnuts - 200 g;
onions - 2 pcs;
kuraga - 100 g;
light raisins - 100 g;
egg - 1 pc;
prunes - 100 g;
salt - to taste;
turmeric - 0.5 tsp;
butter - 150 g.

Useful information: You can buy chestnuts with pork in a slow cooker in the market in the first half of autumn, when the ripening season of these fruits comes into force, or order on the Internet.

Instructions for the preparation of pilaf with pork and chestnuts in a slow cooker:

Wash the rice thoroughly and soak it in cold water for 1-2 hours.
Rinse the meat, dry with paper towels and cut into small cubes.
Boil the meat until cooked in slightly salted water on the multi -poduvar program, not forgetting to remove the foam.
Rinse the dried fruits well and pour them with boiling water for 10 minutes.
Remove the husk from the bow and cut into thin half rings.
When the meat is boiled, transfer it to a separate plate. Heat in the bowl half of the butter at the Baking program and fry the onion until golden shade.
Rinse the dried fruits again and add them, peeled chestnuts and boiled meat to onions. Stiring periodically, cook for 15 minutes. If all the moisture evaporates, add a little boiling water. When Zirvak is ready, put it on a plate.
Separately, boil the rice until half -consumed in slightly salted water and throw it on a colander.
In a deep plate, mix 5 tbsp. l. rice with a beaten egg and a pinch of turmeric - from this it will turn out gams.
In a separate plate, melt the remaining butter at room temperature, mix it with turmeric and salt, mix until the salt dissolves (you can heat it in the microwave).
Wash the bowl and slightly grease it with oil. Put the rice with an egg on the bottom by distributing a flat layer, then lay out a layer of rice, grease it with a small amount of mixture of oil with turmeric, again a layer of rice, lay out meat with dried fruits on top. Lower the multicooker lid and languish the pilaf with pork in the slow cooker until rice is ready at the program "Rice/Groups".

The very first layer (gasmic) is frying and crispy, and the rice, fed by oil with turmeric, on the contrary, comes out very tender and fragrant. In combination with a juicy soft pork, the dish will never leave indifferent.