Pilaf can be prepared in completely different ways, and a huge number of recipes have been invented for this. There are pilafs with mushrooms, vegetables, seafood, fruits, various vegetarian, sweet or some other original dishes. But still, one of the most popular remains a classic recipe, where the two main ingredients are lamb and Fig. How to make pilaf from lamb in a slow cooker, we will tell you in this article.

Baranin pilaf with barberry and saffron in a slow cooker

It is no secret that spices in the pilaf played far from the last role. Changing this or that seasoning in the recipe, you can get completely different tastes. In our opinion, a combination of rice and lamb meat with a delicate saffron, sour barbaris and sharp pepper is very successful that we will try to prove to you with this recipe. And we need this:

• barani pulp - 0.5 kg;
• long -grain rice - 0.5 kg;
• garlic - 1 small head;
• safran - a small pinch;
• dried barberry - 1 tbsp.;
• zira - 1/3 tsp;
• onions - 2 heads;
• sunflower oil - 50 ml;
• sharp red pepper - a pinch;
• carrots - 1 pc.;
• salt.

How we prepare pilaf from lamb in a slow cooker, we will tell further:

1. Vegetables in pilaf are necessarily cut by hand, that is, we need to not rub the carrots on a grater, but chopped with thin strips. Onions can be cut into cubes or quarters of rings. We will chop the lamb in small pieces, and leave the garlic as it is, we will only remove the upper dirty husk from the head.
2. The rice before preparing pilaf is washed thoroughly and many times, until transparent water is obtained. Then it can be soaked for 30-40 minutes so that it prepares faster in the dish.
3. When we cut the meat and vegetables, heat vegetable oil in the slow cooker and throw lamb into it. It will take about 20 minutes to its roasting in the Frying program, all this time the pieces must be mixed with a spatula.
4. After 20 minutes, we send carrots and onions to lamb. They will immediately let the juice, so that the device can be transferred to the “Extinguishing” program and prepare the ingredients for another 15 minutes.
5. We boil the kettle, pour the ingredients in the bowl with hot water. It is necessary that boiling water covers the meat for 2 cm. At this stage, the dish can be salt and add acute pepper.
6. We put a clean garlic head in the bowl and pour all other seasonings, including barberry. Close the boiling container and simmer meat for 40 minutes.
7. We drain the water from the rice and send the cereal to the bowl. We pour more water so that it covers rice by 2 cm. We leave the “Extinguishing” program or include the “Pilaf” or “Rice” option. We cook pilaf from lamb in a slow cooker for another 40-45 minutes. The process can be considered completed when the liquid disappears from the cereal.

Lamb pilaf with herbs and almonds in a slow cooker

In this recipe for lamb pilaf in a slow cooker, we use a completely different set of spices: cloves, carry and bay leaf. Almond nuts and fresh greens of parsley and dill will also add their fragrant note. Here is a list of products we need:

• lamb - 0.5 kg;
• onions - 2 pcs.;
• rice - 400 g;
• bay leaf - 1 pc.;
• cloves - 3 buds;
• sharp pepper - 1 pod;
• almonds - 80 g;
• curry - a pinch;
• black pepper - a pinch;
• sunflower oil - 4 tbsp.;
• fresh parsley and dill - 1 bundle;
• salt is to taste.

Now prepare pilaf from lamb in a slow cooker:

1. We clean and chop in half rings of the bulbs, cut the meat into pieces, rinse the rice.
2. We heat the vegetable oil, and for this we activate the “Frying” program. In oil, fry the lamb for 20 minutes, then throw the bow and simmer it with meat for another 15 minutes.
3. So far, you can dry the almonds in a dry pan, as well as chop a bunch of greenery.
4. Baranin stews for a long time, so at first we will cook it without rice. Pour the meat with boiling water and set the “Extinguishing” mode. Add salt and all seasonings, except for the pod of acute pepper. We cook lamb 30 minutes.
5. After half an hour, send cereals to the meat, put the peppercorn and again pour boiling water into the dish. When preparing pilaf, it is supposed to cover the water with rice by 2 cm. We pour the right amount of boiling water and simmer pilaf from lamb in a slow cooker until rice is ready.
6. Then add almonds and greens, mix and allow you to reach another 10 minutes.

Pilaf with lamb, pepper and oregano in a slow cooker

In this delicious pill of lamb, stewed in a slow cooker, there are also several of their own highlights. Here we put components such as sweet pepper, almonds and fresh Oregano leaves. We give a detailed list of products used:

• long -grade rice - 1.5 cups;
• lamb - 0.5 kg;
• onions - 2 pcs.;
• sweet pepper - 1 pod;
• sharp pepper - a pinch;
• garlic - 3 teeth;
• almonds - ¼ cup;
• fresh leaves oregano - 1 tbsp.;
• chopped parsley - 2 tbsp;
• vegetable oil - 3 tbsp.;
• salt.

Stew pilaf according to the following technology:

1. First, we will prepare lamb, since it takes much more time for its heat treatment than it takes to cook rice. We will cut the meat into pieces and put in the bowl of the device, watering with vegetable oil. Salt, install the “Frying” program and we will cook lamb for about 20 minutes.
2. Then add the chopped onion to it, close the lid. First, stew the meat with juice released from the bow, then add 2 cups of water and continue to simmer for another 30 minutes, choosing the “Extinguishing” program for this.
3. In their free time, we can wash the rice and soak it in cool water. At the same time, we cover the pepper and chop all the greens, and chop the almonds and dry in a frying pan.
4. Add sweet pepper and garlic cloves to the stewed lamb, pour almonds and spicy pepper, close it all on top with a layer of rice, salt and fill it with water. Water should rise above the croup by 2 cm.
5. In the "pilaf" or "extinguishing" mode, prepare pilaf with lamb in a slow cooker for about 40-50 minutes. We throw chopped greens in the final stage, after which the slow cooker can be turned off.

Pilaf with lamb and celery in a slow cooker

This pilaf can be called minimalistic, there are almost no vegetables in it - they were replaced by greens. Together with fresh green onions and celery, dried herbs are added here, while the basis is a long rice, which, if necessary, can be replaced by rusticated. For this pilaf with lamb in a slow cooker, you need:

• lamb - 0.5 kg;
• long or steamed rice - 250 g;
• chopped petiole of celery - 0.5 cups;
• chopped green onions - 0.5 cups;
• the seasoning "Provencal herbs" - 1 tsp.;
• salt, black pepper - to taste;
• sharp ground pepper - to taste;
• vegetable oil - 2 tbsp.

Now prepare pilaf with lamb and celery in a slow cooker:

1. We fry the lamb cut -cutting in small pieces in vegetable oil. For cooking, select the "Frying" program, stir the cubes of meat during cooking. Sharp pepper, salt and black pepper can be added immediately.
2. Pour the lamb 2 cups of boiling water and we will extinguish another 40 minutes in the "extinguishing" mode.
3. We prepare the rice as it is done for pilaf, that is, I wash before receiving transparent water and soak for half an hour.
4. We lay out the cereal to the stewed lamb, add celery and green onions, arrange, pour out dried herbs. In the same mode, stew pilaf with lamb in a slow cooker until cooked.

Pilaf with lamb and cherry plum in a slow cooker

Sour fruits and berries in pilaf are often used. It is a small sourness who miraculously emphasizes the taste of meat and adds some freshness to it. In our recipe, pilaf with lamb in a slow cooker used grenade and cherry grenade grains, but the entire list of the right products:

• lamb - 1 kg;
• rice - 0.5 kg;
• onions - 3 pcs.;
• cherry plum - 200 g;
• pomegranate grains - 0.5 cups;
• raisins - 1/3 glasses;
• butter - 100 g;
• salt pepper.

We will write a step by step how pilaf with lamb and cherry plum is done in a slow cooker:

1. At the very beginning, we need to put out the lamb meat, because it is quite hard and will not have time to prepare with rice. First of all, we will cut it and fry it in melted butter, immediately salt and sprinkled with black pepper.
2. Then add chopped bulbs and put out the lamb in the onion juice. When it boils, we pour water about 300 ml and continue to extinguish for another half an hour.
3. The washed raisins and a blouse without bones are filled with a layer of rice. We also do water and, if necessary, doos. The water can be poured immediately hot so that the slow cooker does not warm it for a long time.
4. Stew pilaf with lamb in a slow cooker until rice is ready. When the cereal absorbs boiling water, you can turn off the slow cooker. At the end, pour pomegranate grains and mix them with rice and meat.

Baranin pilaf in a slow cooker. Video