Delicious pilaf in a slow cooker with pork - a proven recipe

Kitchen appliances and utensils:

• slow cooker;
• knife;
• cutting board;
• a plastic spoon or spatula;
• 1 deep capacity;
• paper towel;
• plate;
• tablespoon.

Ingredients

Step cooking

1. We rinse 600 g of pork under cold water, remove the remaining moisture with a paper towel and cut the meat into small pieces.
   
2. At the bottom of the multicooker bowl, pour 4 tbsp. l sunflower oil, set the frying mode for 15 minutes and wait for the oil to warm up. When the oil has warmed, put the sliced ​​meat into a bowl and fry it, stirring occasionally with a spoon or spatula.
   
3. Rinse in a deep container under cold water for 2 stacks. Devzira rice until the water is clear, then fill it with slightly hot water and leave.
   
4. Peel 1 onion from the husk and cut it into half rings, then divide them in half. After about 5 minutes after the start of roasting, add chopped onion to the bowl, mix.
   
5. We wash 1 carrot, peel it and cut into small strips. We immediately pour the carrots cut into strips to the meat and again mix with a spoon.
   
6. Pour into the palm of 1 tsp. zirs and, rubbing the spice between the palms, sprinkle the vegetables with meat on top, and again with the spoon we mix the ingredients in the bowl.
   
7. After a minute, pour 800 ml of water into the bowl, pour 2 tsp. spices for pilaf and mix with a spoon.
   
8. We clear 3 heads of garlic from the top layer of the husk, completely immerse them in water with meat and vegetables and bring to a boil.
   
9. As soon as the liquid boils, add 1.5-2 tsp. salt, mix, close the lid and set it to "quenching" for 20-25 minutes.
   
10. We drain water from the container with rice, open the lid of the multicooker and pour rice into the bowl.
    
11. Level the rice in a bowl with a spoon so that the liquid completely covers all the rice grains.
    
12. We set it to strong heating in the "frying" mode, wait for our future pilaf to boil, and boil it for 10 minutes.
    
13. When 10 minutes have passed, and almost all the moisture has evaporated, close the lid and set the “languishing” mode for 40 minutes.
    
14. After 40 minutes, open the multicooker, spoon the ready-made hot pilaf into the dinner plate and serve.
    

The loose pilaf cooked according to this recipe is almost as good as a real Asian dish in its taste and aroma.

Video recipe

If you are cooking pilaf for the first time in a slow cooker and are afraid to miss some stage of its preparation or you need to clarify the time of adding the ingredient, we suggest using a video recipe of this dish.

Other recipes for pilaf