Although the pressure cooker looks like a slow cooker, the preparation of dishes in it differs significantly from traditional recipes. The main feature of the pressure cooker is that the ingredients are prepared under pressure, while maintaining most vitamins and useful elements. At the same time, cooking time is halved. You should also use a smaller amount of liquid than when added to a regular multicooker. Therefore, it is important to observe not only the technology of cooking, but also the indicated amount of products in the recipe.

Pilaf in a hasteoper-multural-features of cooking

• In the process of preparing pilaf in a pressure cooker, you will not be able to control the entire process, since it is impossible to open the cover of technology. The dish is prepared under pressure without oxygen. For preliminary roasting the ingredients, you can use the "Frying" program, but only with the lid open.
• The dish in the pressure cooker is preparing much faster than in a slow cooker. Therefore, do not independently increase the cooking time that the program exhibits. For pilaf, 20-25 minutes will be enough.
• If your model of the pressure cooker does not provide for the “pilaf” option, then you can use the “Extinguishing” or “Porridge” program. With this replacement, strictly follow the preparation time specified in the recipe for a specific function.
• After you close the lid at the pressure cooker, be sure to close the pressure valve. Immediately after the signal about the end of the preparation of pilaf, do not open the lid. Inside is hot steam under pressure. It can be released through the valve, but it is best to wait 10-15 minutes after cooking and only then open the pressure cooker.
• Some models of hasteracks provide, in addition to choosing a program for preparing a level of pressure, or simply cooking time is set. In this case, apply according to the instructions for your technique.
• For pilaf, use long -grained steamed rice. This type of cereal is perfect for the dish. It has an original taste and retains the form when cooking. Rice is necessarily washed with cold water several times before loading into the bowl.
• Pilaf liquid is used only in the amount indicated in the recipe. If you increase the volume of water, then you will get not crumbly pilaf, but a boaling porridge with vegetables and meat. Use cold purified water. If you add boiling water, reduce cooking time by 5 minutes. Hot liquid will cook cereals faster.
• You can use any meat in pilaf. So the chicken or turkey does not require preliminary frying, since it will be enough time for complete preparation. For beef or pork, preliminary heat treatment is required. Vegetables in the dish are either used in raw form, or fried on the "Frying" or "Baking" program.

Pilaf in a pressure cooker with lamb

The traditional pilaf recipe involves the use of lamb. The meat has a strong aroma, so it is necessary to use spicy spices in sufficient quantities. For the dish, take not only the pulp, but also add ribs or scapular part. They have a small fat, so the pilaf will not be dry. Choose vegetables and garlic completely ripened, so the dish will be tastier and more aromatic.

The number of products for the recipe:

• lamb meat with fat - 500 g.;
• parked rice - 1 multistakan;
• onions - 2 pcs.;
• garlic raw, not cleaned - 1 head;
• large carrots - 1 pc.;
• main spices: zira, salt, turmeric, acute pepper and barbaris - to taste;
• lavra sheet - 3 pcs.;
• purified water - 1 multistakan;
• vegetable oil, any - for frying.

How to prepare pilaf in the pressure cooker:

1. Take care of the meat first. Rinse a piece of lamb, dry and cut into small pieces of the same thickness. If there are bones, then you do not need to cut the meat from them. Pilaf is prepared with them, only before serving all the bones are removed. Add half the spices to the meat, mix, cover the container and let it go for 30-40 minutes. Do not add salt.
2. Cut onions into half rings, carrots strips. Do not try a grater - in pilaf, a finely chopped vegetable will turn into porridge. The menu of the pressure cooker-multurek is installed on the “Frying” position, pour oil into the bowl. Use only refined oil for frying. Since the dish is prepared at high temperatures, ordinary oil will quickly burn out and the taste of pilaf will deteriorate.
3. When the oil warms up well (4-5 minutes), load the marinated meat and fry it until golden crust. Depending on the brand of technology, this process will take about 7-12 minutes. Fry lamb along with ribs or other meat on the bones, only carefully turn it over so as not to scratch the bowl.
4. Add the onion to the meat, fry it to a transparent color for about 5 minutes. Then load the carrots and fry everything together until the brown shade is obtained in vegetables, and the liquid will completely evaporate. Constantly stir the ingredients for uniform preparation. It will take about 10 minutes.
5. For pilaf, it is better to take steamed rice. It holds shape well, has an excellent taste. Long -grained rice is also suitable, but not round. The last rice is too adhesive and you will not be able to prepare a crumbly pilaf with it.
6. Group is necessarily washed several times with cold water. If you use steamed rice, then after washing it immediately loads into the bowl. Other varieties of cereals should first be poured with boiling water for 10-15 minutes, then rinse. Add rice to the bowl, fry with meat and vegetables for 2-3 minutes. Group should become transparent.
7. Measure the water, boil and pour into the bowl. Cold liquid will spoil the container. Add other spices, salt and mix the ingredients. After that, it is not recommended to interfere. Clean the head of the garlic from the top layer of the husk, but not completely. Cut the tail and roots, rinse thoroughly and put in the center of the bowl, slightly immersing it in the liquid. Bay the bay leaf into 2-3 parts and add to the pilaf.
8. Close the hasterch-and-a-air pressure cooker tightly, like the valve. Install the option "Pilaf" or "Porridge". Do not regulate time yourself, leave the one that the program has put up.
9. After cooking, do not open the lid for 15-20 minutes. During this time, the pressure will decrease, and the couple will become less. Put the finished pilaf on a large dish, remove all the bones, put sharp pepper on top and serve to the table.

Pilaf in a hasteoper-multurek with pork

Modern pilaf recipes have undergone a number of changes and now you can use not only lamb, but also pork or beef for dishes. But the basic characteristics of pilaf remain unchanged - this is a hearty and aromatic dish with crumbly rice. You can cook it not only in the cauldron. In a multicooker-crooking pilaf, it turns out no less tasty.

The number of products for the recipe:

• parked rice - 1 multistakan;
• pork or beef - 400 g.;
• filtered water - 1.5 multistakan;
• a mixture of seasonings for pilaf, salt to taste;
• onions - 1 pc.;
• raw carrots - 2 pcs.;
• garlic head, not cleaned - 1 pc.;
• vegetable oil, any - 3 tbsp. l.

The phased preparation of pilaf in the pressure cooker is a mult.

1. Choose the meat for dishes with fatty layers or spatulas. So the pilaf will be more fragrant and satisfying, in addition, the meat will remain juicy. Wash the pork, dry and cut into small pieces.
2. In the technique menu, select "Frying". Pour vegetable oil (refined, without smell). After 2-3 minutes, the oil warms up, load the meat into the bowl and fry it for 10 minutes from all sides. The cape-and-multure cooker lid remains open.
3. Grind the onion with quarters, cut the carrots strips. Load the vegetables into the bowl and continue to fry for another 7 minutes until the transparency of the onion. Switch the technique into the "pilaf" or "porridge" mode. Add spices, salt and mix the ingredients.
4. Rinse the rice groats until the transparent of the water, drain the entire liquid and load into the bowl. Distribute the rice evenly over the entire surface of the meat. In the center, put a vertically washed head of garlic in an unpeeled form. Pour the water through the slotted spoon so that the cereal remains from above.
5. Close the cap cover tightly, like the valve on it. Click the Start button, leave the time that the farster installed. Wait for the end of the preparation and, after 10-15 minutes, carefully open the lid. Stir the pilaf and serve to the table.

Pilaf in a pressure cooker-multureus with chicken

Pilaf with chicken or turkey has a softer taste and not too fat than from other types of meat. So that the chicken does not become dry during cooking, use the thigh. To still reduce the calorie content of the dish, remove the skin from the meat. Put the rice slightly less than for pilaf from lamb or pork. Chicken meat is not so fat.

For pilaf from chicken in a pressure cooker, such ingredients are needed:

• chicken meat - 0.7 kg.;
• long -grained rice - 300 g.;
• raw carrots - 2 pcs.;
• onions - 2 pcs.;
• butter - 50 g.;
• spices: zira, barberry, black pepper, turmeric, salt - to taste;
• garlic is not cleaned - 3 cloves;
• sharp pepper whole - 1 pc. for serving.

A detailed pilaf recipe in a hasteill of a multureus:

1. Wash the chicken meat, get wet with wipes from moisture remains and cut into large pieces. Set on the technique the program "Frying". Add the oil to the bowl, let it melt and warm up well. Then load the meat, fry it slightly to form a light crust (3-5 minutes).
2. Peel and chop the onion with a cube. Add to meat and fry for another 3 minutes to a transparent color. Add spices, salt, mix the ingredients well. Switch the menu to the pilaf program. Put the carrots chopped strips, evenly distribute it on the meat.
3. Pour the rice with hot water, leave for 5-7 minutes, then rinse thoroughly with cold water. Drain the entire liquid, lay the cereal on top of the carrots. Wash the garlic cloves and immerse in Fig. It is not necessary to clean it.
4. Measure the required amount of water, heat it and pour it into the bowl with a thin stream. Close the lid and valve tightly, press the "Start". The preparation time will begin to decrease only after the pressure of the necessary force is formed inside the bowl.
5. After the signal of the pressure cooker, do not immediately open the lid and do not drop the pressure yourself. After 10-15 minutes, it itself will decrease. To serve, put the pilaf on the dish, add acute pepper on top.

Vegetable pilaf in a hasteoper

During the post, all meat dishes are excluded, but even at this time you can cook delicious pilaf with vegetables. Use any products to your taste. The dish is aromatic if you add mushrooms.

List of products for vegetable pilaf:

• rice groats - 1 tbsp.;
• dried mushrooms - 100 g or to taste;
• onions and carrots, medium - 2 pcs.;
• sweet pepper - 1 pc.;
• purified water - 1 tbsp.;
• young zucchini - 1 pc.;
• raisins - 100 g.;
• garlic in the husk - 1 head;
• vegetable oil - 2 tbsp. l.;
• spices for pilaf, salt - to its taste.

How to cook vegetable pilaf in a hasteoper-cooker:

1. First prepare mushrooms, since they need time for swelling. Wash the mushrooms thoroughly with cold water. Measure the required volume of water for the preparation of pilaf and pour it with mushrooms. Leave for 40-50 minutes. Then squeeze well from moisture and cut into pieces. Do not pour water, it will come in handy.
2. Cut the onion in half rings, pepper pulp and carrots strips. Since a young zucchini is used for the recipe, it is not necessary to remove the skin from it, as well as cut the seeds. Wash the vegetable, cut into a cube. Right boil with boiling water, drain the water after 10-15 minutes and put on a towel for drying.
3. Pour oil into the bowl, turn on the technique on the “Frying” program. After it heats up, load the onion, after 3 minutes carrots and after another 5 minutes mushrooms with pepper. Fry the vegetables for 3-4 minutes. Now add zucchini, spices and salt. Leave the ingredients to be fried until the liquid from the zucchini evaporates. Do not forget to stir the vegetables during frying.
4. Repair the pressure cooker-multir to the “pilaf” option. Rick rice until transparent water. Up the bowl first load raisins, then cereals and uncleaned garlic. Pour the pilaf with water in which mushrooms were soaked. In order not to break the rice layer, lie down the water through the slotted spoon.
5. Close the lid and press the "Start". After the preparation of pilaf, open the lid only after 10-15 minutes. During this time, the pressure will decrease, and the rice will reach readiness.

Dishes in the pressure cooker are very fragrant and useful. Making this technique is quite simple, subject to operating rules. The main condition for obtaining an appetizing dish is to clearly follow the recipe for cooking and strictly measure all the ingredients, especially the liquid. Enjoy your meal!

Pilaf in a hasteoper-multural, video