Crumbly pilaf in a slow cooker basmati rice with chicken

Kitchen appliances and utensils:

• slow cooker;
• cutting board;
• knife;
• spoon or spatula;

Ingredients

Step cooking

1. Before starting cooking, you need to prepare rice. To make pilaf crumbly, you need to pour rice with cold water for 1 - 2 minutes, then rinse well, changing the water several times. Pour the rice again with clean water and leave for about 1 hour, until the pilaf is cooked.
   
2. Peel and wash the vegetables. Cut carrots into strips, and onions in a small cube.
   
3. Rinse the chicken thighs well, peel off, separate the meat from the bone and cut into small pieces of oblong shape.
   
4. Place the cooking bowl in the slow cooker and turn on the "Frying" mode for about 30 - 35 minutes. When cooking in this mode, do not close the cooker lid. Add vegetable oil to the bottom of the bowl and pour onion. Fry for about 7-10 minutes until golden brown.
   
5. Send the meat to the onion, mix and cook for another 15 minutes.
   
6. After putting the carrots to the total mass and frying all together until the end of the program.
   
7. Then pour hot boiled water into the bowl so that it completely covers the contents. Salt, add 1 - 2 tbsp. l spices for pilaf and put two heads of garlic, peeled from the top husk and washed under running water.
   
8. Select the program "Extinguishing" or "Multi-cook" with a temperature of 120 ° and cook for 20 minutes. After the program ends, drain the water from the rice and pour it into the multicooker bowl, leveling it well over the surface, but not mixing the contents of the pan.
   
9. Pour hot boiled water at a level 5 mm above the rice. Gently smooth the rice with a spatula or spoon, water should evenly cover it. Close the multicooker lid and select the “Manual” mode with a temperature of 100 ° or “Pilaf” for 20 minutes. After 20 minutes, open the lid and mix the pilaf gently, lifting vegetables and meat from the bottom up. Turn off the multicooker and leave the pilaf to infuse under the closed lid for 10 - 15 minutes.
   
10. Garnish with herbs and serve pilaf in portions with fresh vegetables or salad. If you plan to serve pilaf in a few hours, then it is recommended to leave the multicooker turned on for the “Heating” mode until serving. So the pilaf will remain hot, as if only cooked.
    

Important!To make the rice crumbly, you need to put it in hot or boiling water, and do not open the lid during cooking.

Video recipe

The video recipe clearly shows all the stages of cooking, in particular, how to properly prepare rice and meat for the cooking process.

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