To prepare a real Uzbek pilaf, you can not spend a lot of time looking for a decent restaurant, but by purchasing all the necessary products - make this dish yourself in a slow cooker. About how many opportunities a small multicooker has - many housewives know and are very happy that they have such an assistant.

Uzbek pilaf in a slow cooker with lamb

The main ingredients of this dish are lamb meat and, of course, rice. Everything else is at the discretion of every housewife, but if you want to cook this national dish, then everything else also matters.

Read more about the list of products:

• long -grained rice - 1 kg;
• lamb meat - 1 kg;
• garlic with heads - 2 pcs.;
• large onions - 3 pcs.;
• carrots - 1 kg;
• spices: dried barberry - 1 tbsp; Coriander in seeds and Zira - 1 tsp;
• as well as sharp pepper dried - 2 pcs.;
• salt - 1.5 small spoon;
• water - 1.5 l.

We will prepare the Uzbek pilaf in a slow cooker together step by step:

1. All ingredients are at hand, you can start. First you need to pay attention to the rice, namely, thoroughly wash the water several times. It does not matter how much you have to pour and drain the water, the main thing is the final result. Water should be transparent. If there is still muddy water after washing rice, then you need to work a little more.
2. Lamb meat - wash under the tap, dry with a paper towel so that the excess fluid does not interfere in the work, and then cut it with a sharp knife. The meat must be cut into cubes. Fat can be left.
3. Now carrots and onions: clean the vegetables, chop the onion in half rings, trying to make this part of the work as thoroughly as possible so that the onion is chopped very finely. Carrots - cut out cubes, the thickness of each piece within 1 cm.
4. As for garlic, the head should be freed from the upper shell, but not divided into separate cloves.
5. Attention: The recipe indicates the number of ingredients for a large family. If you have a small multicooker, we recommend that you reduce the number of products half.
6. This method of cooking Uzbek pilaf in a slow cooker is without frying vegetables and meat. Therefore, you need to put all the products into the bowl of the device in this sequence: first onions, the second layer is carrot, then meat and washed rice. In the middle you need to put it directly in the rice and deepen a little, the heads of garlic, put a dry sharp pepper, spices and of course, do not forget to salt this dish.
7. Then pour water, preferably boiling. It will need so much water so that it covers literally a couple of centimeters of rice.
8. Everything, nothing else needs to be done, select the “pilaf” mode or the “Group” program, you will not have to adjust the time, because it will be exposed automatically. It remains only to wait and wait again until the delicious dish is ready.
9. After the long -awaited signal, you need to switch the slow cooker to the "heating" mode, so far do not open the lid, leave for 10 minutes.
10. And when the time is over, it is allowed to open the lid, pour a spatula with a slightly delicious Uzbek pilaf, prepared in a slow cooker in a plate to taste.

That's all the secrets of cooking Uzbek pilaf in a slow cooker. We are sure that you will like this dish and you will cook it often to please your family. Enjoy your meal!

Uzbek pilaf in a slow cooker with lamb. Method 2

And this recipe is for real gourmets. It is impossible to distinguish a real pilaf, prepared in a large cast -iron Kazan, from a dish prepared in a slow cooker. We recommend that you familiarize yourself with the list of ingredients to prepare everything you need.

For this dish will be needed:

• lamb meat - 1 kg;
• rice - 1 kg;
• carrots - 0.5 kg;
• sugar - a pinch;
• onions - 2 pcs.;
• garlic in the heads - 2 pcs.;
• frying oil - 150 g;
• red pepper pepper - 2 pcs.;
• kumin - 1 tbsp.;
• salt - 1 or 1.5 tsp.

How to prepare a real Uzbek pilaf in a slow cooker:

1. Several stages of cooking and in front of you are a tasty, aromatic and hearty food. But first - the choice of products. As for rice, coarse and solid varieties are needed. The steamed is not suitable, as it is very thin, because during heat treatment the grain will be quickly split, which means that the rice will turn out to be adhesive. In this case, no one counts on such a result.
2. Barashka meat - it is advisable to purchase fresh, and if it did not work out, then at least chilled. A frozen lamb is also suitable, only who knows how many times the sellers had to freeze it.
3. What meat should be purchased: approximately 700 g - only clippings, 200 g - you can small bones and must be 100 g - lamb chiplast fat.
4. Choose a young garlic so that the heads are elastic, carrots are not large, yellow, onions are medium sizes.
5. I must season Kumin or Zira, be sure to look for! Without it, this is no longer an Uzbek pilaf, but something similar to rice porridge with a lamb meat.
6. Now we move to the most important thing - cooking. In order to get pleasure from this process, you must adhere to our recommendations. To begin with, we wash the lamb, remove the tendons and the film (if any). The bones need to be cut so that each is at least a little meat.
7. The pulp needs to be cut into cubes of approximately the same size, it is about 1.5 cm. The fatty fat must be cut in the same way.
8. Now onions: clean, quickly chop with a sharp knife on the rings (if the onion is not large) or half rings.
9. We clean the carrots, but not just as used to - to thin the top layer thinly, but you will have to cut the peel with a knife to grab the layer a little thicker. Carrots must be cut beautifully - strips, folded in a deep bowl, add sugar, mix. So far we leave the carrots, you need to wait for this bright root crop to allocate as much juice as possible.
10. Garlic: We leave the head not cleaned, only you need to try to rub the garlic between the palms to get rid of the dry shell. It is not needed, it will only interfere when cooking.
11. The head of the garlic needs to be cut from below, but only make sure that its integrity is not violated. Everything, you can carefully wash the garlic and wipe it dry.
12. There is another head of garlic, which will have to be cleaned.
13. Now rice - remove from the package, wash the grain, changing water several times. It is necessary that the water is absolutely transparent, then you can be sure that the rice is clean.
14. Now acute pepper - carefully inspect the pods, each should not have any damage, otherwise the pilaf will turn out too acute. Even so much that it will not be possible to eat it.
15. We move on to the most important and first stage of preparing the Uzbek pilaf in a slow cooker: we make a zirvak. Cut fat must be put in a multicooker bowl, just make sure that it is clean and necessarily dry. Turn on the program "Frying".
16. Fat must be frying until it yellows. In time, it is difficult to say how much will be spent on this manipulation, everything will depend on the fat itself. You need to wait for the fat to acquire a light brown tint.
17. The taxed pieces must be caught with a slotted spoon, and lambing bones should be placed in hot fat. Be sure to add a pinch of salt and zira. Fry in the same mode so that the bones acquire a beautiful golden hue. It is undesirable to overjoy, otherwise the pilaf will turn out to be too dark.
18. You need to attach the onion to the meat, continue the frying, continuously stirring the contents of the multicooker bowl, spatula. Fry the onion until a light golden hue.
19. Now you can lay out the meat - the pulp and stirring constantly, to give the lamb to grab. You should not fry, but wait until the pieces are covered with a grayish film is necessary. In a slow cooker, this process will take about 10 minutes.
20. Now carrots - lay out, mix, fry all the ingredients. This process is allotted for about 5 minutes.
21. After the specified time, you need to pour 1 liter of water into a multicooker, if the liquid is not enough, it is not worth it to add, it is better to add later, in the process of cooking pilaf.
22. We have prepared a zirvak, it must boil. Therefore, it is advisable to switch the slow cooker to the “steam” or “soup” mode to accelerate the process.
23. When the zirvak boils, you can put pepper and garlic cloves (peeled). Everything, the slow cooker needs to be switched to the “cooking”, “stewing” mode - to choose from, time to put it for half an hour.
24. And during this time we will prepare Fig. It will have to be washed several times, you may also have to sort it out. Pour cereal with warm water, leave for 20-25 minutes.
25. Zirvak should prepare, try the Yushechka for salt, if enough, then you can proceed to the next stage of cooking pilaf. By the way, Zirvak will seem a little over -the -line, it should be so. In the meantime, so that the garlic and pepper does not interfere with the cooking process, we recommend that they catch them with a slotted spoon, transfer them to a plate.
26. We filter the rice, that is, drain the water, spread it directly on the zirvak, distribute it with a spatula or spoon over the surface.
27. Right in the middle, in rice we insert the garlic - a whole head. That's all, smoothly moved to the final stage of cooking Uzbek pilaf in a slow cooker - you need to set the Pilaf program.
28. An important point - wait for the fluid to boil and at this moment the lid needs to be opened and see what is happening. You must see the bubbles, if they are not, then you will have to add a little water and wait a little more.
29. Attention! Rice move with a spoon or spatula, mix the contents of the device bowl, you can’t! You can only barely move rice, as if primed with a spatula. Stiring the upper ball of rice, you need to gradually add seasoning (zira). Only before adding, Zira needs to be grind with your fingers.
30. Make sure that bubbles always stand out on the surface of rice, if they are not, then from time to time you will have to add fresh portion of boiling water. But mix the pilaf, remember, you can’t! The liquid is important at this stage, because if the meat and carrots are not enough for the liquid, these ingredients can burn and then all efforts will be in vain.
31. Cook the pilaf until rice is ready. We determine this degree as follows: we take several grains, bite, the rice inside should not be raw (that is, hard), but it should not break up. It is important to understand that the rice is ready and elastic at the same time. As soon as they found this middle ground, we insert the cloves of garlic into rice, deepening well. And bitter pepper should just be put on top, but you do not need to be inserted, otherwise the pilaf will be bitter.
32. Cooking time - only 10 minutes with a cover closed. Pilaf needs peace, so you can leave a slow cooker, it will cope with work. Even after the signal, you should not open the lid, because this dish needs a little more time. The pilaf must "reach" within 20-25 minutes. Use the "heating" mode.
33. When the time ends, the lid can be opened, carefully remove the pepper, get garlic and head, and put the rice on a flat dish. As you already understood, mix and this time is unacceptable. Your task is to gently transfer rice to a plate, and on top you can already put everything else: meat, carrots, beautiful fried bones and even garlic (optional).

If you serve this dish for the festive table, then you can add a burning pepper. Perhaps one of the guests loves a sharp one. And we wish you to cook Uzbek pilaf in a multicooker for 5+ and treat everyone who came to visit you. Enjoy to everyone appetite!

Uzbek pilaf in a slow cooker. Video