Beef pilaf recipe in a slow cooker: simple ingredients and a delicious result!

To call pilaf a typical Uzbek dish is fundamentally wrong. Historians agree that this dish was first prepared in ancient India, and then spread throughout the world. The reason for its incredible popularity in the cuisines of the entire Asian region was the simplicity of cooking. It is not entirely clear why the dish did not take root in China and Japan, where rice is the main ingredient in the vast majority of dishes. But in every country where pilaf was to its taste, something was added to it, so today there are hundreds of variations on the theme of pilaf.

Real pilaf - what is it?

Today, there are 2 options for pilaf in world culinary.

• Central Asian - such is prepared by Uzbeks, Kazakhs, Tajiks, Kyrgyz and Turkmens. And it is he who is most familiar to our taste. Although no, it is likely that you have never tried a true Central Asian pilaf, since not every Asian housewife knows how to cook it. Therefore, on holidays (weddings, childbirth), the family invites an ace to cook pilaf - ashpaza, which conjures over a huge cauldron. The differences in the dishes are as follows: it includes onions and carrots, rice (it can be replaced with a grain mixture of peas, wheat, corn), additional ingredients - garlic, barberry, peas. Sweet types of pilaf are complemented by dried apricots, raisins or quinces. The mass combined from meat, vegetables and spices is called zirvak.
• Iranian - this is prepared in Turkey and Azerbaijan. The main difference of the dish is the separate preparation and separate supply of the grain portion and the fire (the same zirvak, only in Iranian). The composition of the garbage is much more diverse, it can include not only meat, but fish (salmon), eggs, fruits and vegetables. By the way, fruits are part of any Iranian pilaf, pomegranates, cherry plum or plums are used. Rice is boiled with fat and seasoned with turmeric.

Features of cooking in a multicooker

• The dish can not be called diet, so treat yourself to it on weekends or holidays (by the way, in many countries of the world pilaf is considered to be just such a holiday dish). And on other days, steam the beef or boil it.
• Be sure to use spices, without them pilaf is unthinkable. Classics for him are zira (or cumin), barberry, saffron. The latter, by the way, does not give the dish a specific taste, only endows it with characteristic yellowness.
• Try to cook rice with beef in a slow cooker with hot pepper. This ingredient is another refinement from the classic recipe. But it is not customary to put it in our country, although in moderate quantities it only emphasizes the rich palette of pilaf.
• Do not skimp on putting garlic. Take 2-3 heads and only peel the peel slightly from above, keeping them intact. In this “format”, push them directly into the rice itself, and remove it before serving.
• Use long-grained varieties of rice, preferably steamed. This will provide the dish with a loose consistency. When buying, pay attention to the varieties of devzira or oshpar.
• Rinse the rice thoroughly before placing it in the bowlTo do this, you will need to fill it with water several times and drain until it becomes transparent.
• After cooking, do not rush to open the slow cooker and lay pilaf on plates. The dish needs to be insisted! Leave it on for about 40 minutes in the “Preheat” mode.

Recipe for pilaf in a slow cooker

So, we suggest you cook beef pilaf in a slow cooker, its recipe includes classic
Ingredients:

• beef - enough 700 grams of tenderloin or kidney portion;
• rice - 2 glasses;
• carrots - 3 root crops;
• onion - 2 pcs.;
• hot pepper - put as desired or for experiment. Start with a small amount - half the pod.
• zira - at least 2 teaspoons;
• saffron - ½ teaspoon;
• barberry - a teaspoon;
• garlic - 3 heads;
• vegetable oil (lean or a mixture of sunflower and corn) - 5 tbsp. spoons;
• pepper, salt.

Cooking

1. Peel the vegetables, finely chop the onions and carrots.
2. Peel the meat, cut into cubes or cubes.
3. Pour in vegetable oil, warm, put onions in a bowl, lightly fry in the "baking" mode, then carrots, and then meat. When it changes color, season with all the spices and salt.
4. Pour washed rice, pour hot water. It should cover 1 cm of rice on top.
5. Put lightly peeled garlic in rice, put hot pepper in the same place.
6. Turn on the "pilaf" mode. The slow cooker itself will inform you of the readiness of the dish.
7. Leave it to "walk" for 40 minutes in heating mode.
8. Open the lid, remove and discard the garlic, serve pilaf to the table.

As you can see, it’s not at all difficult to cook beef pilaf in a slow cooker. Recipes with photos in our review will allow you to do this effortlessly and get a delicious result. Well, who will now say that you are not a real campus? Give it a try!

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