Although some pilaf recipes are considered classic and traditional, in fact, such a dish is a wide field for culinary experiments. Not in vain, except meat pilaf, there are its varieties with seafood, vegetables and even fruits. How to cook unusual and tasty pilaf in a slow cooker you learn from this article.

Sharp chicken pilaf with barberry in a slow cooker

Many will say that it is customary to cook pilaf with lamb, in extreme cases with beef or pork. But we note that poultry meat in this dish will become a quite suitable component. In addition, the chicken is preparing much faster, so this recipe is suitable for impatient cooks. We will cook sharp chicken pilaf in a slow cooker from the following:

• chicken - 1 kg;
• rice - 0.6 kg;
• carrots - 0.8 kg;
• onions - 3 pcs.;
• tabasco sauce - 1 tsp;
• sunflower oil - 150 ml;
• ground red pepper, black pepper, salt, seasoning “hops-sunels”-to taste;
• dried barberry - to taste;
• ruffle cilantro - to taste.

Here's how sharp chicken pilaf is prepared with barberry in a slow cooker:

1. We divide the chicken into pieces, put it in the vessel, sprinkle with peppers, salt, seasoning “hops-sunels”. We rub the meat and leave for a while.
2. Rinse rice. In order to get loose pilaf, rinse the grains especially carefully, at least 7 times. Then pour the cereal of 1 liter of boiling water.
3. We pour vegetable oil into the device bowl, turn on the program "Frying". We are waiting for the butter to hesitate, and, without wasting time for nothing, we crumpled the bulbs with half -rings.
4. Pour the onion into the bowl, pass for 7 minutes, then put the chicken to it and fry with the bow for another 10 minutes.
5. Add tobasco sauce, mix. We crumble carrots and pour into the bowl with a dish. If desired, we add a little more spices, add dried barberry. In the Extinguishing program, we cook meat for 15 minutes.
6. Then put the rice in the bowl, level it, but do not mix with vegetables and chicken. Pour 3 cups of boiling water, put 2-3 tsp. Salt.
7. In the Extinguishing program or in the Pilaf program, we prepare a sharp chicken pilaf in a slow cooker for another 20 minutes.
8. 5 minutes before the end we throw chopped cilantro into the dish.

Fragrant pilaf without meat in a slow cooker

Sometimes vegetarian pilaf is so self -sufficient that he does not need meat, but to make it like that, you need to add certain spices, vegetables and seasonings. Let's try to prepare a fragrant vegetarian pilaf in a slow cooker from such products:

• long -grain rice - 1 cup;
• onions - 1 head;
• water or vegetable broth - 2.5 cups;
• sweet pepper - 1 pod;
• garlic - 2 cloves;
• fried almonds - ¼ cup;
• safran - 1 pinch;
• olive oil - 2 tbsp;
• chopped parsley - 3 tbsp.;
• ground red pepper - 1 pinch;
• salt - to taste;
• chopped oregano leaves - 1 tbsp.

Vegetarian pilaf with spices in a slow cooker is being prepared: as follows:

1. We heat the broth or water in any convenient way, soak the saffron in it for 20 minutes.
2. Rinse the rice many times, drain the water.
3. In the bowl of the device we heat olive oil. Pour sweet pepper and onions cut into it into it. We pass them for 10 minutes, then pour in the rice. Salt the dish, add acute pepper and mix with rice.
4. After a couple of minutes, throw pressed garlic and chopped parsley. Pour the broth with saffron. We bring to the desired taste, adding salt if necessary. Using the “Extinguishing” or “Pila” program, we prepare a vegetarian pilaf in a slow cooker for 25-30 minutes.
5. We insist it in the turn off the slow cooker for 5-10 minutes, after pouring chopped oregano and fried almonds into the container. Before serving to the table, mix the rice.

Pilaf with pork and prunes in a slow cooker

Dry fruits in pilaf - the component is not uncommon. With them, this dish acquires unusual, original taste. Small sweetness very well emphasizes the taste of meat, and prunes, moreover, gives pilaf a pleasant aroma of haze. Such pilaf with pork and prunes in a slow cooker we will prepare from the following:

• pork - 0.5 kg;
• rice - 2 glasses;
• onions - 2 heads;
• prunes - 100 g;
• carrots - 2 pcs.;
• sunflower oil - 75 ml;
• salts, spices for pilaf;
• water - 1 liter.

But the phased process of cooking:

1. Pour vegetable oil into the slow cooker and put the "Frying" mode on the panel. We cut the pork with large pieces and put in hot oil. With an open lid, fry the meat to crunch, turning the spatula.
2. After 10 minutes, put on the meat a onion cut by half rings and simmer in a bowl of 5 minutes. Pour the carrots into the uniform, which we pre -covering the bar.
3. In the “Extinguishing” program, we languish the meat with vegetables for 10 minutes, meanwhile, washing the prunes and cutting it into quarters.
4. Pour spices for pilaf and salt into a dish. Put the rice washed in several waters. Pour boiling water on top.
5. Using the special “pilaf” mode, and for its lack of its “extinguishing” program, we prepare pilaf in a slow cooker for 1 hour.

Pilaf with seafood and mushrooms in a slow cooker

Those who prefer fish should not deny themselves pilaf, especially since with seafood it turns out no worse than with lamb, beef or pork. By tradition, we will add vegetables to the dish, and champignons and a small amount of prunes will become the highlight of the recipe. Cooking pilaf with seafood and mushrooms in a slow cooker we will be from these components:

• rice - 0.5 kg;
• fish, squid, shrimp, mussels - 1 kg;
• carrots - 2 pcs.;
• bulgarian pepper - 1 pc.;
• onion - 1 pc.;
• champignons - 100 g;
• dried tomatoes - 100 g;
• prunes - 100 g;
• garlic - 2 teeth;
• chopped parsley - 2 tbsp;
• sharp ground pepper - a pinch;
• barberry, salt - to taste;
• water - 2 l.

But the stages of cooking are tasty, crumbly and low -calorie pilaf with seafood, mushrooms and prunes in a slow cooker:

1. We crumble a bulb, carrots - strips.
2. Pour into the bowl of the device 2 tbsp. vegetable oil and throw onions. We pass until soft, then pour the rice and fry 5 minutes with the onion. We stir so that the grains are evenly whitewashed.
3. We pour dried barberry, tomatoes, other spices to taste into pilaf.
4. Mix spices with rice, add carrots.
5. Pour boiling water into the bowl and salt pilaf to taste.
6. We chop the mushrooms with plates, throw it into the dish. Do not mix the ingredients. Then we put seafood - you can choose them to your taste. If you use fish, get a lot to get all the seeds. Calmes before cooking are recommended to cut into strips. Shrimp, of course, must be cleaned.
7. We put the garlic in this dish whole, without grinding. Pour acute pepper, put the “Extinguishing” or “Pila” mode and cook pilaf with seafood in a multicooker for 1 hour. In the process, we check the readiness, look if all the water was absorbed into Fig.
8. After turning off, add sweet pepper and chopped parsley to the pilaf.

Tomato pilaf with lamb and raisins in a slow cooker

Like any traditional pilaf, this one is rich in fragrant spices and is prepared using lamb meat. From non -traditional components here you will find tomatoes, sweet pepper and raisins. We will prepare this pilaf in a slow cooker from the following components:

• lamb - 0.5 kg;
• rice - 400 g;
• raisins - 100 g;
• tomatoes - 250 g;
• carrots - 150 g;
• sweet pepper - 130 g;
• garlic - 2 teeth;
• onions - 250 g;
• sunflower oil - 100 g;
• ground red pepper to taste;
• salt, caraway seeds, coriander - to taste.

We will deal with the phased cooking process:

1. Pour vegetable oil into a multicier bowl and with the help of the "frying" mode we heat it. Then we pour the onions cut by cubes or half rings.
2. While we pass the bow, cut the lamb into pieces. After 5 minutes, add it to the slow cooker and fry it for 20 minutes.
3. Tomatoes are crumbling cubes, sweet pepper too. It is better to cut carrots into strips.
4. We throw all these vegetables into the bowl. Put the washed raisins, pour seasonings.
5. Pour boiling water into the bowl, salt meat with vegetables and extinguish the lamb in the corresponding program for 30 minutes.
6. My rice in several waters, soak it in clean water for 15 minutes. Then we pour into the slow cooker, but do not mix with meat, but level it with a spatula on top.
7. On rice, lay out the cloves of garlic cut into pieces. Pour more boiling water, which should cover rice per 1 cm on top. If necessary, suck pilaf.
8. In the “Extinguishing” mode, we prepare pilaf with lamb and raisins in the slow cooker for about 20 minutes, until the rice absorbs water.

Barani pilaf with quince and beef liver in a slow cooker

Nourishing and satisfying is the lamb pilaf in a slow cooker. The "highlights" of this dish is quince and beef liver. The taste of pilaf is a little unusual, but very pleasant. To prepare the dish, we will use products from the following list:

• rice - 0.5 kg;
• lamb - 400 g;
• vegetable oil - 100 g;
• onions - 2 pcs.;
• tomatoes - 2 pcs.;
• garlic - 3 teeth;
• beef liver - 200 g;
• aiva - 1 pc.;
• carrots - 250 g;
• ground paprika, black pepper, zira, barberry, salt - to taste.

We will make the preparation of lamb pilaf with quince in a slow cooker and perform the following actions:

1. For this pilaf in a slow cooker, foods do not need to be crushed finely. We cut the carrots into strips, and onions with thick half rings. We clean the quince and crumble cubes, like tomatoes, let the garlic through the press. Cut the meat and liver with bars.
2. Pour vegetable oil into the device bowl. Heating it in the "Frying" mode, pour on the onion and carrots at the same time. We fry them in oil for 10 minutes, then put the lamb cubs. Fry another 10 minutes.
3. Pour tomatoes, quince and beef liver into the bowl. Sprinkle everything with spices and salt, mix.
4. Pour 2 cups of boiling water. In the "extinguishing" mode, cook meat for 30 minutes.
5. Wleaned many times the rice we spread the meat on top of the meat, level it and pour boiling water. Salt to taste, add garlic. Boiling water should be covered with rice by 2 cm.
6. In the same mode, we prepare pilaf in a slow cooker until the cereal brings the entire liquid.

How to cook pilaf in a slow cooker. Video