Pilaf in a slow cooker is like pilaf in a Kazan, only faster. Such a dish is prepared in the literal sense, in one breath. As for the set of ingredients - at the request of the hostess. Today we offer to prepare with us pilaf with a turkey in a slow cooker.

Pilaf with a turkey in a slow cooker. A quick way

A turkey is a dietary meat, cooked very quickly, like a chicken, only pilaf acquires a slightly different taste and aroma. Such a dish is suitable for dietary nutrition. You can cook pilaf yourself and even slightly change the basic recipe, adjusting to the preferences of all family members.

What will be needed from products and spices:

• a piece of turkey - 700 g;
• long rice - 2 glasses;
• carrots-from 2 to 4 pcs., Depending on the size;
• onions - similarly, but not more than 4 bulbs;
• garlic - 5 cloves;
• any frying oil - 3 tbsp.;
• spices: salt, red pepper, black, a piece of chili pepper (to taste and desire), a set of spices for making pilaf - everything to taste, but not more than 2 tsp.

The process of cooking dishes at home:

1. We start cooking from meat: a piece of turkey must be washed and dried in any way. Then cut into pieces of the same size. Watch how you love more and do it. But the culinary specialists advise not to cut the meat too finely, as well as large. You need to find a middle ground.
2. The meat was prepared, now it must be slightly fryd. To do this, pour oil intended for frying into a slow cooker and lower the pieces of meat only after it warms up a bit. You need to activate the "Frying" program.
3. Fry the turkey until each piece acquires a beautiful golden hue.
4. There is time to do vegetables. The amount of carrots and onions can be varied, depending on taste preferences. But keep in mind that carrot gives sweetness to the finished dish, and onions - juiciness.
5. Carrots are desirable, but not necessary, chop with a knife on the bar. Otherwise, use a grater.
6. Onions - chop finely, but leave one onion to cut the rings, and if large - half rings.
7. Enter all the vegetables at once, share warm boiled water and after doing everything, activate the “extinguishing” mode. It is enough that these products are prepared under a closed lid for 10 minutes.
8. During this time, you must: prepare all spices, they can be mixed in a small bowl and add salt to taste. Then wash and free the garlic from the upper shell. Take a whole head and do not divide it into cloves if you want to get more garlic aroma in the finished dish. If you want the pilaf to be the taste of garlic, then several cloves need to be chopped (chopped with a knife) and added in already chopped form in the dish before laying rice.
9. The bitter pepper of Chile still remains, it will need it just a little, since this product is specific and if you put a lot of pepper, the dish will be too sharp. Therefore, we put a small piece if we are not going to treat children with this dish. For small family members, cook without this product.
10. Rice remains: take a long one, measure 2 glasses, wash well in water, and we change the water several times. At first it will be muddy, then it will gradually become transparent. It is necessary to stock up on patience and rinse the rice until the water becomes completely transparent.
11. After it passes for 10-15 minutes, the meat with vegetables will fit a bit, it's time to add the rest of the products: put the rice, add spices and pour water. For 2 cups of rice, 4 glasses of boiled hot water are taken.
12. We approach the final part of the preparation of the dish: select the “Extinguishing” or “Pilaf” option, click the “Start” key. We are waiting for the slow cooker to cook this dish. If you do not have a special program for cooking pilaf, then choose the “Extinguishing” program, in time this dish should be prepared for at least 45 minutes, and if better - about an hour. But here you need to control the cooking process so that the rice does not digest.
13. Try, as soon as the rice becomes soft, you can stop there. Well, if you leave the pilaf in a slow cooker under a closed lid, while you set you on the table. Carefully remove the garlic head and a piece of spicy pepper, and then pour a smoking dish on plates. We all wish you a pleasant appetite!

Pilaf with a turkey in a slow cooker. The second method

And let the real pilaf prepare exclusively in a special Kazan and lamb, no one forbids to adapt this dish to modern devices. In a slow cooker, you can cook both pilaf with lamb and with any other type of meat. We will prepare pilaf with a turkey in a slow cooker with the addition of spices and according to all the rules for the preparation of real pilaf.

What will be needed:

• turkey fillet - 500 g;
• steamed rice - 2 cups;
• garlic - 2 cloves;
• carrots and onions - 3 pcs.;
• spices: zira, barberry, black pepper and a piece of chili, salt to taste;
• vegetable oil - 3 tbsp.

The process of making pilaf in details:

1. We measure the cereal, pour into a bowl, pour water. We rinse well, you can even rinse the risins with your hands, only neatly so as not to damage the integrity of the cereals.
2. Rice must be washed until the water becomes clean. That is, you will have to change the water several times, and the last time to pour with fresh water rice and leave for a while.
3. Now vegetables - everything needs to be cleaned. Onions - cut into half rings, and carrots with a sharp knife manually, strips.
4. Pour the oil into the slow cooker, activate the "Frying" program so that in a few minutes add prepared vegetables to the heated oil. In this program, you need to fry vegetables to the signal. Do not forget to stir the onion with carrots so that these vegetables are prepared evenly.
5. While the vegetables are being prepared, it is possible to do meat. Everything is extremely simple: washed, dried and cut into cubes or strips. The turkey was introduced to vegetables, mixed, we continue to cook for about 7 minutes, stirring.
6. Now garlic: freed from the shell, cut into thin slices. This seasoning needs to be introduced to meat with vegetables, mixed and cooked together for 5 minutes, stirring periodically.
7. Then you need to pour hot water (it is desirable that the kettle just boils). Water needs a little so that it covers the contents of the slow cooker. We introduce salt with spices, only this time it is not to taste, but so that the zirvak is slightly overlooked. These are the rules for making this dish.
8. We select the “Extinguishing” option, turn on the timer for 25 minutes and wait for the meat to fit well. The turkey is prepared quickly, and there is still enough time ahead.
9. After the signal, you need to add rice to the multicooker (the water in which it was soaked - drain). We spread the rice on top, but do not mix. It will take a little more water to cover the cereal. Therefore, pour so much water so that it covers rice literally 1.5 cm.
10. Activation of the "pilaf" mode, button "Start" and a little patience. In the meantime, pilaf is preparing, you can make a light vegetable salad and slowly set the table. After the signal, the pilaf can be immediately tasted. Before serving, mix the dish, right in the pan of multicooker and lay out on plates. You are pleasant appetite!

Pilaf with a turkey in a slow cooker. Third method - with prunes

A couple of new ingredients - and the taste of the finished dish changes for the better. It is worth trying to prepare pilaf according to this recipe to diversify your diet and eat tasty and healthy.

Products for cooking according to the list:

• long rice - 2 cups without a hill;
• turkey fillet - 600 g;
• carrots - 1 or 2 small;
• onion - 1 large or 2 medium;
• vegetable oil - 4 tbsp.;
• dried fruits: raisins, dried apricots and prunes to taste;
• grown walnuts - 2 tbsp. taste;
• spices: black pepper, basil/cilantro in dried form, carry to taste, and salt - if desired.

Cooking:

1. Pour oil into the slow cooker, activate the frying program. Prepare the turkey: wash it under a stream of cold water, dry it, cut into pieces of the same size.
2. We perform the frying until golden crust, then attach the vegetables. Onions and carrots need to be cleaned and chopped manually (it can also be on a grater, but then the pilaf will not be so tasty and juicy). Onions are at will: cubes or half rings.
3. Together, fry together until the onion begins to be browned. Mix periodically for uniform cooking of all ingredients.
4. Rice - rinse in several waters, pour water, leave on the table.
5. Dry fruits: put in a bowl, pour warm boiled water, leave for 15 minutes. When the prunes and other dried fruits become soft, the water must be drained and grind everything that you have prepared.
6. Dry fruits can be added to the slow cooker, as well as salt and spices.
7. Pour the rice (you need to drain the previous water), put the garlic head in the center (clean it from the upper thin shell and rinse in boiled water), well drowning it in the croup.
8. Pour boiled water (warm or hot). In total, 1.5 cups of water will be needed. Now you can close the lid and choose the program: “rice”, time is exposed automatically. If there is no such program, then activate the “extinguishing” option, the timer must be set for 40 minutes, plus 10-15 minutes to “heating” mode.
9. You need to cook this dish until the whole liquid evaporates, and the rice will not become soft. To taste, such pilaf will turn out to be similar to real, thanks to spices and dried fruits.

Advice to the housewives: Pilaf during cooking cannot be moved and even more so, mix. The rice must languish. Then the dish will turn out juicy and aromatic, and the rice will be crumbly.

Pilaf with a turkey in a slow cooker. Fourth method - with mushrooms

Another special recipe for making pilaf, but according to a simplified method, in a slow cooker. Cooking sequence, the number of ingredients - below. The taste of the finished pilaf cannot be conveyed in words. In general, try to cook and share your impressions.

And our task is to tell you what you need from the products:

• indian rice is long - a glass;
• low -fat turkey - 400 g;
• onions, carrots-1-2 root crops, medium size;
• any vegetable oil - 3 tbsp.;
• any fresh mushrooms, but best champignons-250-300 g;
• butter - 2 tbsp.;
• salt and spices: black pepper, zira, barberry - to taste;
• chopped greens - for serving;
• garlic - 5 cloves.

The process of making pilaf step by step:

1. We start with rice: we wash in cold water, salt this water, pour a new one and so on until the water is clean. Then leave the rice in the water.
2. Meat and mushrooms: standard preparation, cutting meat - cubes, mushrooms - slides, depending on the original size.
3. In the slow cooker, you first need to fry the meat, the "frying" mode, time - 5 minutes, join mushrooms, all together for another 5 minutes. Then add onions and carrots. Preparation of vegetables: chop the onion finely, you can on a grater, but it is better to strips, so that it is common, and more aromatic, and tastier.
4. With vegetables, mushrooms and turkey do not need to fry for long, about 5 minutes, then add all spices, as well as salt and simmer under a closed lid in the “Extinguishing” program for about 15 minutes.
5. Then you need to spill the rice (drain the water), insert in a small distance in rice and slightly drown, the cloves of garlic in the shell (only rinse before use). On top - put pieces of butter.
6. All ingredients need to be filled with hot, just boiled water. There will be 2 times more water than cereals.
7. The "pilaf" mode, prepare to the signal. If you need to pull the time while you set the table, switch the device into the "heating" mode. Then the dish will be even more fragrant, and rice - fluffy. Try not to mix all the ingredients after laying the rice so that the cereal is steamed. If this item is ignored, rice can turn into porridge when cooking. And then it will no longer be pilaf, but rice porridge with meat. Enjoy appetite and do not forget to offer everyone to enrich the dish with chopped herbs and dried seasonings.

Pilaf with a turkey in a slow cooker. Fifth method - with vegetables

What could be more useful than correctly prepared ingredients? Pilaf is wonderful, but not with pork and lamb, but, for example, with a turkey, plus rice, a little spices and more vegetables.

We will do so, preparing the following products:

• turkey, pulp - 700 g;
• long rice white - 2 cups;
• red pepper sweet - 1 pc .;
• carrots - 1 pc.;
• garlic - 5 cloves;
• green beans or peas - half a glass;
• spices and salt - to taste;
• water - 4 glasses;
• sunflower oil - 2 tbsp.

We proceed to the preparation of pilaf:

1. Meat - wash, soak the excess liquid with napkins, cut into cups, put in a bowl. Sour salt with spices with a mixture of salt and mix.
2. Pour oil into the multicooker bowl, activate the "Frying" function, put a turkey after a couple of minutes. Let it be fried, but we will be distracted to prepare the rest of the ingredients.
3. We clean the bow, carrots are the same. Grind the vegetables as follows: chop the onion with cubes, we can also cut the carrots with cubes. If there is no time, then use the grater.
4. Add the vegetables to the meat, fry everything for 5 minutes, then pour the washed rice, put the rest of the vegetables on top. These are peas or beans, as well as red pepper chopped with cubes.
5. Do not forget to distribute the slices of garlic, drowning in rice (you do not need to clean), and then pour water. You do not need to mix!
6. Close the lid, cook pilaf in the Pilaf program, time is exposed automatically. If you do not have this program, then select “Extinguishing” and you need to set the time minimum 40 minutes.
7. After the signal, remove the garlic, mix the pilaf, and then lay out on plates.

Pilaf with a turkey in a slow cooker. Video