Traditionally, pilaf is boiled in a large cast -iron cauldron at the stake, but at home it turns out no worse. Preparing pilaf in a multicooker Scarlet Real pleasure - you spend a minimum of effort, save time, and as a result you get an incredibly aromatic and tasty meal! Use our pilaf recipes in the multicooker Scarlet and please your home with oriental treats.

Ferghana pilaf in a multicooker Scarlet

An old Asian pilaf recipe adapted for modern kitchen technology. To prepare it according to all the rules and make it as similar as possible to the original, we recommend that you follow a step -by -step recipe exactly.

Useful advice: for pilaf, you should buy not a young or old lamb, but an average. The meat must be taken separately from the ribs. If there was no lamb, you can replace it with fat beef.

What products are needed to cook pilaf in a multicooker Scarlet according to an old recipe:

• lamb (meat and ribs) - 1 kg;
• kurdyuk - 100 g;
• rice is round -grained - 2 cups;
• sunflower oil - 100 ml;
• onions - 2 pcs;
• carrots - 2 pcs;
• garlic - 2 heads;
• sharp pepper - 2 pods;
• sugar - 1 tsp;
• black pepper with peas;
• barberry dried;
• zira;
• salt.

How to cook fragrant pilaf in a multicooker Scarlet:

1. At an hour and a half before cooking, rinse the rice to transparent water (drain at least 7 times), pour water so that it covers grains for 3 cm and leave to swell.
2. Bend the carrots into strips, chop the bow with thin half rings, rinse the meat and ribs in cold water and put on a towel to dry. Cut the fillet with small cubes with a side of 3 cm.
3. Zirvak in pilaf is the most important thing, and the taste of the whole dish will depend on the correct preparation. In order to correctly make a zirvak for pilaf in a multicooker scarlet, you need to install the "Frying" program, melt in a bowl of fatty lard and take out the slopes. Add sunflower oil and dissolve sugar in it.
4. Put ribs in the bowl and fry them until appetizing crust. Sugar in this case plays the role of glazing and gives the meat a seductive rosy shade. Remove the ribs and transfer to the plate.
5. Fry the onion in the bowl until golden, but carefully make sure that it does not overjoy, otherwise the zirvak will turn out with bitterness!
6. Put pieces of meat in a slow cooker and fry for 5 minutes.
7. Pour the carrots on top of the meat, salt, mix and fry until the carrot becomes soft (it takes about 10 minutes).
8. While the carrots are fried, put a kettle on the stove and boil water. Pour the ingredients in the bowl with boiling water so that it covers them 1-2 cm.
9. Add acute pepper pods and garlic head. It should first be cleaned of thin husk and washed.
10. Put the fried ribs on top of the carrot with meat.
11. In a mortar, grind zira and pepper with peas. Add them to Zirvak along with barberry, switch the program to “extinguish” and prepare for 15 minutes under the lowered lid.
12. Try the ingredients for salt and crush if necessary. If you got a zirvak of saturated brown color with a pleasant spicy aroma from which saliva is already flowing, then you do everything right!
13. Mix the zirvak with a slotted spoon and lay out the swollen rice on top of it. In the center, stick a second head of garlic.
14. Switch the program to the "pilaf", lower the lid and cook pilaf in the multicooker scarlet for 20 minutes.
15. After the sound signal, mix the pilaf and leave in the “heating” mode for 15 minutes.
16. Before serving, decorate a fragrant dish with grenade grains and fresh herbs.

Uzbek pilaf in a multicooker scarlet

Not only home, but also neighbors will run to the seductive aroma of your pilaf, so we recommend that you immediately cook it in large quantities. The Uzbek pilaf in a multicooker Scarlet is prepared quite simply and always turns out very tasty.

To prepare a real Uzbek pilaf, the following ingredients will be required:

• lamb - 1 kg;
• long -grained rice - 800 g;
• carrots - 1 kg;
• onions - 4 pcs;
• garlic - 2 heads;
• acute pepper "light" - 2 pods;
• coriander - 1 tsp;
• salt - 1.5 tsp;
• water - 1.2 l.

The indicated number of ingredients is enough for 10-12 servings.

To prepare Uzbek pilaf in the multicooker Scarlet, follow the step -by -step instructions:

1. Rinse the rice thoroughly in running cold water (drain water 7-10 times).
2. Wash the lamb, dry and cut with medium cubes with a side of 3-4 cm.
3. Chop the onion with thin half rings, cut the carrots into strips 1 cm thick.
4. Remove the upper thin husk from garlic and rinse the heads in cold water.
5. Put onions, carrots, lamb, on top of the lamb in a multicooker bowl - an even layer of rice. Belt the garlic in the center, add pepper and seasonings, salt.
6. Pour the required amount of water into the bowl through the slotted spoon. It should rise above rice by 2-3 cm.
7. Install the program "Pilaf" or "Group" and prepare pilaf in the multicooker Scarlet for 40 minutes.
8. After the sound signal, mix the rice with meat and leave in the "heating" mode for 15 minutes.

Vegetarian mushroom pilaf in a multicooker scarlet

If you strip a vegetarian diet, you should definitely try this mushroom pilaf. In the multicooker, the scarlet fever can be cooked easily and quickly, so lunch will not make it wait long.

The ingredients necessary for the preparation of vegetarian pilaf in the multicooker Scarlet:

• long -grained rice - 2 cups;
• mushrooms - 400 g;
• water- 2.5 cups;
• onions - 1 pc;
• carrots - 2 pcs;
• tomato - 1 pc;
• fresh greens - 1 bundle;
• salt - to taste;
• sunflower oil;
• allspice;
• turmeric;
• zira.

You can use any mushrooms: champignons, mushrooms, rows or white mushrooms.

How to cook delicious pilaf in a multicooker scarlet without meat:

1. Finely chop the onion, grate the carrots on a coarse grater or cut into small cubes.
2. Remove the skin from the tomato, pouring it with boiling water, and cut the pulp with cubes.
3. In the bowl of the multicooker, heat the sunflower oil in the "pastries" mode and fry the onion with carrots.
4. When the onion becomes golden and the carrots are soft, add tomato and mushrooms chopped by slices. Fry for 10 minutes, stirring periodically.
5. Add rice washed to clean water, salt, pour spices, pour the required amount of water so that it covers rice by 2 cm and install the pilaf program. Prepare a vegetarian pilaf in a multicooker Scarlet for 40 minutes, then mix and freeze for 15 minutes in the "heating" mode.
6. Before serving, sprinkle abundantly with fresh herbs.

Buckwheat in a multicooker scarlet

Did you know that pilaf can be prepared not only from rice, but also from buckwheat? We offer you to make a delicious buckwheat in a multicooker Scarlet for dinner today. The original and rich taste will not leave anyone indifferent.

The ingredients necessary for the preparation of pilaf in the multicooker Scarlet:

• buckwheat - 2 glasses;
• chicken fillet - 500 g;
• onions - 4 pcs;
• carrots - 2 pcs;
• garlic - 2 heads;
• celery - 1 pc;
• water - 700 ml;
• barberry;
• zira;
• salt;
• sunflower oil.

A way to prepare delicious buckwheat pilaf in a multicooker Scarlet:

1. Cut the onions into thin half rings, grate the carrots on a coarse grater, clean the garlic from the upper husk, cut the celery into strips.
2. Warm up a little vegetable oil in the multicooker bowl, fry the onion to softness, add the rest of the vegetables and cook and the “baking” mode 10 min, stirring periodically.
3. Cut the chicken fillet with small cubes with a side of 3 cm, add to vegetables, salt and fry until white.
4. Sort out buckwheat, rinse to clean water and lay over the meat. Add barbaris, zira, stick garlic heads to the center and gently pour the required amount of hot water through the slotted spoon.
5. Install the program "Pilaf" or "Group" and prepare pilaf in the multicooker Scarlet for 30 minutes.
6. Stir, change the program to "heating" and leave for 15 minutes.

As a result, you will get a very tasty and pretty light pilaf in the multicooker Scarlet. This recipe is useful to those who adhere to dietary or want to lose weight without limiting themselves to delicious food.

Useful tips for making pilaf in a slow cooker

So that you always get a fragrant and crumbly pilaf in the multicooker Scarlet, follow the following simple rules:

1. Do not lie too much water-enough for the water to cover rice 2 cm. Otherwise, your pilaf will turn into porridge-member.
2. Zirvak should be simultaneously at medium or low temperatures so that each ingredient completely reveals its taste potential.
3. In no case do not mix the pilaf during cooking, otherwise you will have ordinary rice porridge with meat, and the entire magical aroma of Zirvak will disappear.
4. Pilaf in a multicooker Scarlet can be prepared from rice, buckwheat, barley and even Turkish peas chickpeas.
   
5. For faster preparation, rice, barley or chickpeas must be pre -soaked in water. For rice, 1 hour is enough, for barley 1.5-2 hours, and it is better to pour the chickpeas with water at night.