It is customary to cook pilaf in a cast -iron thick -walled bowl and in very large quantities, because this dish is intended not only to saturate, but also to combine people behind a meal. This is truly collective food, which pleases with taste, aroma and warmth. We invite you to prepare pilaf in the multicooker mulinx and make sure that modern technologies are able to maintain the true spirit of national cuisine no worse than traditional cast -iron cauls!

Uzbek pilaf in a multicooker mulinx

Get yourself an evening of national Uzbek cuisine in a modern interpretation, preparing a fragrant pilaf in a multicooker mulinx. The dish will turn out to be hearty and tasty, and rice is juicy and crumbly.

Please note that the real Uzbek pilaf is prepared from long rice and fat lamb, so if you want to achieve maximum similarity with a classic dish, we recommend using these ingredients.

What ingredients will be required to prepare a delicious Uzbek pilaf in the multicooker mulinx:

• lamb (clipping) - 1 kg;
• kurdish fat - 100 g;
• long rice - 1 kg;
• carrots - 500 g;
• onions - 2 pcs;
• garlic - 2 heads;
• sunflower oil - 150 g;
• zira - 1 tbsp. l.;
• sharp red pepper - 2 pods;
• salt is to taste.

Pilaf is a special dish that has absorbed the centuries -old culture and the traditions of several peoples, so approaching its preparation as ordinary ordinary food will be simply blasphemy. The most delicious pilaf is when fresh ingredients are on the table, the cook has a good mood and he is not afraid to add a little impromptu!

How to cook Uzbek pilaf in a multicooker Mulinx:

1. First, it is necessary to prepare all the products in order to add them to the pot of multicooker in the process in time. Lay them on different plates or leave them with separate slides on the cutting table. Rinse the meat, remove the tendons and film. Cut the pulp with cubes with a side of 2-3 cm.
2. Cut fatty fat with cubes with a side of 1-2 cm.
3. Chop the onion with thin half rings.
4. Peel the carrots and cut with thin straw 3-4 cm long. Sprinkle with a pinch of sugar and leave for a while so that it gives juice.
5. Remove the upper thin husk from one head of the garlic, but not to clean completely - it will become a decoration of pilaf. Cut off the rhizome so that the head retains its shape, wash and wipe it dry with a napkin.
6. The remaining head of the garlic is completely cleansed, divided into teeth.
7. Pour rice into a large deep bowl or basin and rinse thoroughly from flour dust. If rice is not washed well enough, pilaf in the multicooker mulinx will turn out not so crumbly.
8. When all the ingredients are ready, you can start the most important thing - the preparation of a zirvak. The taste of pilaf will depend on the correctness of the performance. Install the program "Frying" and melt in a pot of multicooker fatty fat. Fry the pieces to a brownish shade, then get a slotted spoon and transfer to a separate plate.
9. In hot fat, lower pieces of lamb, add onions and bring it to golden color. It is not necessary to fry the meat, just wait for a grayish shade.
10. Add carrots and cook, stirring, 5 minutes.
11. Pour a liter of water into a pot of multicooker. The liquid should cover the ingredients by about 1 cm.
12. Bring the zirvak to a boil, add whole cloves of peeled garlic and red sharp pepper.
13. Switch the program to “cook” and set the time on the timer for 30 minutes.
14. After the sound signal, try the zirvak for salt. If it turned out to be slightly crossed, it should be - rice, as you know, takes a lot of salt.
15. Using a slotted spoon, remove the cloves of garlic and pepper pods (transfer to a plate).
16. Drain the water from washed rice and gently put it with an even layer on a zirvak.
17. In the center, stick a whole head of garlic and install the Pilaf program.
18. When the water boils, lift the lid - bubbles of aromatic fluid should be seen on the surface. If they are not, it is necessary to add a little water and wait for boiling. It is important not to pour water, otherwise the pilaf will turn into porridge with lamb.
19. In no case do not mix the rice with a zirvak, but carefully turn the rice with a spatula, each time raising the head of the garlic and returning it to its former place. With each stirring (2-3 times), you need to add a pinch of Zira, dull in the hands.
20. Fill hot water every time the bubbles disappear above the surface of the rice, because if the meat burns out, the aroma of pilaf is spoiled.
21. Cook until the rice becomes soft, but elastic. When he reaches the necessary condition, stick the delayed garlic cloves into it and lay out the pods of red pepper. Prepare pilaf in the multicooker mulinx in the same mode for another 10 minutes under the lowered lid.
22. After the sound signal, do not open the lid, but turn on the “Heating” program for 20 minutes.
23. Get out the garlic head, cloves, pods, gently shift the rice to a large flat dish, and lay the zirvak on top - this is how pilaf needs to be served. Mix only before serving on the table, put the garlic with pepper for beauty on top.

Azerbaijani pilaf in Mulinx multicooker

The peculiarity of the preparation of Azerbaijani pilaf is that the cereals are cooked separately from the zirvak, which gives the dish a special taste and retains the frustration of rice. If you want to please your homes with a delicious fragrant dish, we recommend that you make pilaf in a multicooker mulinx.

An interesting fact: pilaf in a multicooker mulinx can be made not only from rice, but also from chickpeas, Masha, green lentils, buckwheat and pearl barley.

What ingredients will be needed:

• baranin without bone - 500 g;
• basmati rice - 1 cup;
• lavash thin - 1 package;
• onions - 1 pc;
• carrots - 1 pc;
• garlic - 1 head;
• spices, salt - to taste;
• sunflower oil.

How to cook Azerbaijani pilaf in a multicooker Mulinx:

1. Rinse the rice well, draining the water at least 5 times, and then pour warm water and leave for 30 minutes.
2. Rinse the lamb in cold water, dry with paper towels and cut into cubes with a side of 3-4 cm.
3. In a pot of multicooker, heat the sunflower oil and fry the meat in it at the Baking program for 30 minutes, stirring periodically.
4. At this time, clean the onion with carrots, finely chop the onion, and cut the carrots with strips 4-5 cm long.
5. After the specified time, add vegetables to lamb, mix and cook in the same mode for another 20 minutes.
6. Salt and add spices to taste.
7. Peel the garlic from the upper husk, but not divide into slices. Wash and wipe with a towel.
8. Put the swollen rice on top of the fragrant zirvak, flatter with a spoon and stick a garlic head into the center.
9. Through a slotted spoon or watering can, add cold filtered water so that it covers rice by no more than 2 cm.
10. Install the Pilaf program and prepare pilaf in the multicooker mulinx to the signal.
11. When the program is completed, get the garlic head from the rice, mix the ingredients and transfer the pilaf to a separate pan.
12. Wash the potted pot, thoroughly wipe with a towel dry, grease with butter or sunflower oil and hold the bottom and walls with sheets of thin lavash in several layers. The edges of the lavash should hang from the saucepan. If there was no lavash, you can make a lean dough from flour and water and roll it thinner.
13. Put the pilaf in an impromptu basket of lavash and cover with hanging edges of the cakes.
14. Melt the butter and pour their dish for them, and then install the “Baking” program for 40 minutes.
15. Get a dish using a sampling grate for steam and transfer to a large flat dish.

Azerbaijani pilaf in a multicooker Mulinx, prepared in such an unusual way, is very fragrant, with delicate meat and juicy rice. In addition, he looks very picturesque on the dining table, so that all guests will want to try your masterpiece!

Useful advice: if you like original dishes and are not afraid to experiment with the ingredients, try adding edible chestnuts to the Azerbaijani pilaf. To do this, warm the chestnuts in a dry hot pan, remove the peel, and then roll them with saffron without oil to a brilliant shade. The taste of the dish will be very unusual and pleasant.

Pilaf in a multicooker mulinx: video receptor

A hearty and aromatic pilaf can be prepared at least every week - there are enough different recipes for a long time!

If you want to cook delicious pilaf, but do not have a large margin of time, use a video receptor below: