A step-by-step recipe for cooking pilaf with beef in a slow cooker. Pilaf with chickpeas in a slow cooker, meat and lean recipes Pilaf with pork and chickpeas in a slow cooker

Delicious and appetizing pilaf with chickpeas in a slow cooker is suitable for both "meat-eaters" and vegetarians: there are a lot of recipes for its preparation. Chickpeas (chickpeas) in recent times enjoys increasing popularity due to its composition rich in useful elements. To make it cook faster, it is recommended to pre-soak it (preferably in the evening) overnight in cold water, while its volume should double. Swollen chickpeas are washed with cold water and discarded in a colander so that excess water is glass.

Pilaf with chickpeas on beef in a slow cooker

Ingredients:

chickpeas - 0.5 stack.;
beef - 400-500 gr;
spices for pilaf - 1 tsp;
garlic - 1 head;
onion - 1 pc.;
vegetable oil- 3 tbsp. spoons;
salt - 1 tbsp. spoon;
water - 2 stack.;
basmati rice - 1 stack.
carrots - 1 pc.;

How to cook:

Pour oil into the multicooker bowl and activate the "Fry" program. While the oil is hot, peel and cut the onion into half rings and place in a multicooker bowl.
Rinse the beef and cut into small pieces. When the onions are clear, place the meat in a bowl, stir and continue to fry. To avoid the formation of a large amount of juice, it is better not to close the lid. Periodically, the meat with onions must be mixed so that it is evenly fried on all sides.
Peel the carrots and cut them into strips, then add to the meat and onions and mix well. Add spices and salt. Close the lid and fry everything together for 7-10 minutes.
When the carrots are cooked enough, open the lid and stir the contents of the bowl again. Put the chickpeas and rice in a multicooker, stir again and smooth the surface. Pour the dish hot water pouring it through a slotted spoon. The water should cover the ingredients in a finger-thick layer.
Place an unpeeled whole head of garlic in the middle of the rice. Then close the lid, activate the "Pilaf" program for 40 minutes (if the multicooker provides for manual time settings). When the program finishes its work and the multicooker will serve sound signal, open the lid and take out the garlic. Stir the finished dish again and serve the pilaf.

Pilaf with chickpeas and bulgur in a slow cooker

Ingredients:

bulgur - 1.5 stack.;
onion - 1 pc.;
chickpeas - 1 stack.;
zucchini - 1 pc.;
carrots - 1 pc.;
garlic - 1 head.

How to cook:

Rinse the chickpeas and soak them for at least four hours, or even better, overnight. When the chickpea swells, discard it in a colander.
Peel and chop all vegetables except garlic.
Pour oil into a bowl and transfer chopped vegetables into it. Activate the Baking program and fry the contents of the bowl for 40 minutes. When about half the time has passed, add spices, add chickpeas, add water and continue cooking.
When the signal sounds, put the bulgur in the bowl and smooth the surface. Top up with boiling water so that the water rises 3-5 mm above the ingredients. Stick garlic in the center of the dish and activate the "Pilaf" program.
Remove the garlic and leave the pilaf in the "Heating" mode for at least ten minutes.

Lean pilaf with chickpeas in a slow cooker

Ingredients:

chickpeas - half a glass;
spices for pilaf, sunflower oil;
carrots - 3 pcs.;
onions - 2 pcs.;
rice - 2 stack.

How to cook:

Soak the chickpeas in water for at least 8 hours.
Peel and cut the vegetables, and then fry in sunflower oil on the "Baking" program for 10 minutes.
Rinse the rice and place in a slow cooker. Put the chickpeas there. Pour in seasonings and salt, pour in water so that it covers the cereal by 1 cm.
Activate the "Pilaf" program and wait until the dish is ready.

Pilaf with chickpeas on lamb fat in a slow cooker

Ingredients:

carrots - 2 pcs.;
hot peppers - 2 pcs.;
chickpeas - 1 stack.;
saffron - 1 tbsp. spoon;
garlic - 1 head;
rice - 2 stack.;
mutton fat tail - 50 gr;
onions - 2 pcs.;
spices for pilaf (or a mixture of turmeric, barberry, paprika and cumin).

Pilaf is always tasty and satisfying! The most delicious pilaf is cooked over an open fire in a large cauldron. However, an equally tasty dish can be cooked on an ordinary stove. Pilaf with pork and chickpeas turns out to be very aromatic, as it should be pilaf, tasty and nutritious. An excellent dish for family meals during the cold season.

We will prepare the necessary products for cooking pilaf with pork and chickpeas.

Pour rice over with cold water and leave for 30 minutes.

Cut the pork pulp (I have a neck) into small pieces, fry in vegetable oil until golden brown.

Chop the onion, add to the meat, fry for 3-4 minutes over medium heat.

Cut the carrots into strips, add to the cauldron. Fry with meat for another 5 minutes.

Add pre-boiled or canned chickpeas to meat and vegetables. Stir, cook for 5 minutes.

I cook chickpeas as follows: pour chickpeas with slightly warm water in a ratio of 1: 3, add 1 tsp. soda, leave for at least 3 hours. Then I thoroughly rinse the chickpeas, fill them with clean water, cook until tender for about 1 hour. Soda helps to soften the chickpeas, due to which it cooks faster. It is best to leave the chickpeas soaked overnight without adding baking soda.

Then add well washed rice, spices, salt and pepper to the cauldron. You can either mix all the ingredients or put them in a cauldron in layers, then add all the spices along with the carrots.

Pour the pilaf with hot water so that it is about 2 cm above the level of the ingredients. Put the peeled head of garlic in the center. Simmer pilaf until tender, until water is completely absorbed.

Delicious and aromatic pilaf is ready!

Bon Appetit!

There are some dishes that I cook only in a slow cooker. One of these dishes is pilaf. I understand that perhaps I do not adhere to the peculiarities of cooking this oriental dish, yes, sometimes pilaf in a multicooker is not as crumbly as the original, but on the other hand, it is not as fat as the Uzbeks do. But on the other hand, my 5-year-old son eats my pilaf with pleasure, so I try to add spices to it to a minimum.

Earlier I already wrote how to cook delicious pilaf in a multicooker, today I will present you with another recipe, with chickpeas. I cooked it for the first time on the advice of an employee - in the end, my husband appreciated my efforts, and since then I have been making pilaf in a multicooker exclusively with chickpeas.

Most often I cook pilaf from pork, this time I took a piece of lean meat. Cut it into small cubes.

Cooking vegetables for the future pilaf - peel the carrots and cut them into strips of medium thickness.

We also peel the onions and cut them into small cubes.

Pour refined sunflower oil at the bottom of the multicooker bowl, select the "Roasting" mode and fry the meat first, and then the onion and carrot.

Chickpeas for pilaf must be prepared in advance. This product necessarily requires pre-soaking, it is best to soak it overnight. If I cook pilaf after lunch, then I soak the chickpeas in the morning - by lunchtime it is quite soft. After soaking, the chickpeas increase in size several times.

Soft enough and washed, I send it to the bowl with meat and vegetables.

Then he sends rice to the multicooker bowl. Behind it are bay leaves, black peppercorns (or allspice), at the very end I add a pinch of ground black pepper.

Then I pour all this with water (the amount of water should be 1.5 times more than rice), select the "Pilaf" mode, close the lid of the multicooker and wait for the signal that the dish is ready.

Pilaf with chickpeas in a slow cooker turns out to be very tasty, aromatic and moderately crumbly. My husband and I really like this option, but my son prefers classic recipe, so chickpea peas have to be chosen for him.

This dish is more satisfying than the classic version, and as for me, it tastes better!

Cooking time: PT01H20M 1 h. 20 min.

Pilaf recipes

1 hour 30 minutes

120 kcal

5/5 (1)

It is customary to cook real pilaf in a cauldron over an open fire. However, in modern conditions a multicooker is great for these purposes.
Due to the fact that it heats up from three sides, and the liquid evaporates when minimum temperature, the rice is parboiled and crumbly. There is nothing easier than cooking pilaf in a slow cooker.

You do not need to monitor the temperature and fear that the rice will burn. Just select the desired mode and the machine will do everything by itself. Due to the tightness of the lid, at the exit you get a crumbly and incredibly fragrant dish soaked in juice of meat and vegetables.

For a tasty pilaf, you need to prepare the right zirvak, i.e. first fry the meat with vegetables, and then stew a little.
It is better to cut the carrots into long strips so that they are visible in the finished dish.
If your multicooker does not have the "Pilaf" mode, cook in the "Buckwheat" or "Groats" mode.
Optionally, you can replace the water with vegetable or meat broth.

Recipe for cooking pilaf with beef in a slow cooker

Inventory: knife, cutting board, bowl, teaspoon, spatula, slow cooker.

Ingredients

Step by step cooking

First, let's prepare the products. We wash and clean all vegetables. Peel the garlic only from the root and upper husk.
We wash the rice in several waters. When choosing rice, give preference to long-grain rice, it is great for pilaf.
Next, you need to wash the beef. We clean it from unnecessary films and veins. If there is a little fat on the meat, it should be left. Choose fresh, dark pink beef. Great for pilaf, shoulder blade, pulp from the hind leg or neck.
Cut the meat into medium pieces of 3-4 centimeters.
Chop the onion into half rings of medium thickness.
Cut the carrots into thick strips.
Garlic can be cut into cloves or left intact. I prefer the second option.
Next, we proceed directly to the preparation. Pour vegetable oil into the multicooker bowl, and then turn on the multicooker in the mode "Fry" for 20 minutes.
When the butter is hot, lay out the meat. Fry it for about 15 minutes until golden brown, stirring occasionally.
Important! When you put the meat out, do not rush to stir it, it is necessary that the meat is fried and a golden crust forms on it.
Next, put onions and carrots to the meat and add salt, pepper and seasonings. Take any seasonings according to your taste. Zira, turmeric, coriander and barberry are best suited for pilaf. You can also use ready-made spice mixtures that you can easily find in retail chains.
Mix the meat with vegetables and spices and fry for another 5 minutes with the lid open.
Then we close the lid of the multicooker and set the mode "Stew" for 15 minutes.
When our zirvak is ready, you can add rice. Pour the rice on top of the meat and vegetables, without mixing the ingredients.
We put the head of garlic on top with the tail up and slightly melt it so that it lies more densely in the rice.
Fill everything with cold water, close the lid of the multicooker and turn it on in the "Pilaf" mode. The program will automatically determine the temperature and cooking time. In my multicooker, this cooking cycle is 1 hour.
When the multicooker beeps, do not rush to open the lid, leave the pilaf in the "Heating" mode for another 20-30 minutes.
When the pilaf is infused, you can mix it and put it on portioned plates.

Serve pilaf with fresh vegetables and greens.

Video recipe

Look at the video of how easy it is to cook pilaf in a multicooker. It turns out to be very appetizing and crumbly.

In the next recipe, I will tell you how to make beef pilaf with chickpeas. Chickpea is herbaceous plant, which belongs to the legume family. Chickpeas are also called chickpeas. Due to the high protein content in these peas, they can replace meat and at the same time reduce the fat content of the finished dish. Chickpeas are great for vegetarian meals.

Recipe for cooking pilaf with beef and chickpeas in a slow cooker

Cooking time: 1 hour 10 minutes.
Servings: 5-6.
Inventory: knife, cutting board, bowl, teaspoon, spatula, slow cooker, serving plate.

Ingredients

Step by step cooking

Important! To make the pilaf cook faster, the chickpeas must first be soaked for several hours or overnight.

We wash and peel all vegetables.
Chop the onion.
Cut the carrots into large strips.
We wash the rice under running water.
Cut the beef into small cubes.
Pour vegetable oil into the multicooker and set the mode "Fry" for 15 minutes.
Once the oil has warmed up, add the onions. We fry it until transparent.
Next, add the beef, mix everything and continue to fry with the lid open.
After about 10 minutes, lay out the carrots, stir and fry until the end of the program.
You can also add salt, turmeric, and any other spices at this stage.
When the frying program is over, add the chickpeas and mix the entire contents of the multicooker.
Put the rice on top, leveling it over the entire surface.
Fill everything with water. Important! There should be enough water so that it is about 1 centimeter higher than the rice.
We put the head of garlic, pressing it tightly into the rice.
We close the lid of the multicooker and set the “Pilaf” program.
When the multicooker finishes working, the garlic must be removed and the pilaf must be mixed.
Put the pilaf on a plate and decorate with fresh herbs.