Pilaf in the Multivariate

Of course, pilaf, cooked by a professional in a cauldron , on mutton lard, with the drowning of the zirvak and all the necessary spices, can not be compared with what can be built without knowledge of all the subtleties, however, pilaf in the multivark also turns out to be very worthy. In addition, the preparation of pilaf in a multivark allows saving a sea of ​​time, and this is significant for many.

Since pilaf - a very popular dish and requires the use of a slightly different culinary technology, in most models, a special mode for cooking pilaf.

To make a delicious pilau in a multivark, you need to choose quality meat. There are many recipes with lamb, veal, pork, and even chicken. So the conditions are common: we buy fresh meat, from a young animal (poultry), not too lean.

The second condition is Fig. Best - parboiled oblong, the content of gluten in it is lower, it will be glued less.

Third - the ratio of onion and meat for the right pilaf - yet 1: 1. The rest is details.

Basic recipe

Ingredients:

Preparation

We cook the frying pan. All the ingredients will be prepared in advance, so that we do not hurry to wash our hands in the process. We clean the onions and carrots, rinse and dry the meat. Cut the pork small pieces, onion shiny thin feathers, carrots - a long straw, half the head of garlic is cleaned and also melenko chopped. In the bowl of the multivark, melt the fat and lay the meat. If we use oil, it is not necessary to heat it - we pour it and immediately add pork. In the "Frying" mode, we prepare a quarter of an hour of meat, after which we add vegetables and repeat - the same mode, same time. Rinse the rice thoroughly - the water must be absolutely clean and transparent. We pour rice to fry, salt, add spices and water. From above we heat the whole head of garlic from which the upper husks were removed and washed clean. To get friable pilaf in a multivark, remember two mandatory rules. Water poured hot - best of all boiling water. Its amount depends on the volume of the bowl - water should cover approximately 1 cm of rice. The second condition - in no case do not mix. Close the lid, set our mode and for an hour we leave the kitchen to do any business. As you can see, making a pilaf in a multivarquet is quite simple and short-lived.

Vegetable pilaf

In the same way, pilaf is cooked with other types of meat, only the cooking time of the meat fry will be longer for lamb and beef. However, the vegetarian version of this dish is no less popular. Tell you how to cook vegetable pilaf in a multivariate. Usually, vegetable pilaf is cooked with peas or chickpeas.

Ingredients:

Preparation

Beans must be soaked in advance - preferably at night and always in hot water, then rinse. All vegetables are cleaned and cut: onion shredded feathers, carrots and Gogoshara - straws, eggplant - cubes. Thoroughly wash my rice. In the bowl, pour the oil, put onions and carrots into it and stew for 10 minutes, add eggplant and gogoshar, and cook as much. Finally, pour in chickpeas, rice, spices, salt and mix. Pour water - certainly hot, so that it covers the contents of the bowl by about a half fingers. We stick garlic - the whole head. Close the lid and cook in the "Plov" mode for 40 minutes.