Pilaf is a common dish. It is prepared in many countries. But he is considered national in Central Asia.
There are 2 main types of pilaf. One is called Uzbek, for it rice is cooked with meat, and the second is Azeri, for it rice is prepared separately and combined with meat already on a plate.
Both types of dishes are traditionally cooked in cauldron, but this process is labor-intensive and long. Mistresses adapted for a pilaf a conventional plate, and more recently the multivark has come to the aid.
With this kitchen assistant, the dish turns out to be extremely tasty. And if you still take juicy pork, then it will be just a fine dish. We have prepared several recipes, thanks to which you can find out how to cook a pilaf in a multivark with pork.
Preparation of pilaf with pork in a multivark
Ingredients:
- steamed rice - 2.5 multi-glass;
- Pork flesh - 600 g;
- sunflower oil - 0.25;
- carrots - 300-320 g;
- Spices (barberry dry, saffron, red and white pepper) - 1 teaspoon;
- salt;
- water - 6 multi-glasses;
- onion - 300-320 g.
Preparation
Vegetables (onions, carrots) are cleaned. Carrots three on a medium grater. Onions cut into cubes. Meat washed, dried and cut into cubes (sides of 2-3 cm). We lay meat with all the vegetables in the bowl, pouring in there first vegetable oil. We select the "Hot" mode and bring the products to a golden crust. Rice is eliminated from gluten by washing it several times, and sent to prepared foods. Fill all with water, add spices (you can replace the ready-made set for this dish), salt, lightly mix. Turn on the mode "Pilaf" or "Rice". This wonderful dish will take 1 hour to cook.
A recipe for a delicious pilaf with pork in a multivariate
Ingredients:
- Basmati rice - 2 multi-glasses;
- pork - 500 g;
- bacon - 100 g;
- water - 800 ml;
- carrots - 270-300 g;
- garlic cloves - 3 pcs .;
- onion - 270-300 g;
- Sunflower oil - 0,5 items;
- tomato paste - 50 ml;
- spices ground (zira, turmeric, coriander, black pepper, sweet paprika) - 1 teaspoon;
- salt.
Preparation
I wash my onion, we cut it with thin semirings. Carrots cut straws, thickness - 5-7 cm. My meat, dry using a paper towel, and cut into pieces of medium size. Now proceed to heat treatment. Turn on the multivark. We heat the oil, setting the "Hot" mode, and fry the vegetables until soft. We put in pieces the same pieces of pork. Fry, stirring and trying to get a ruddy crust. We cut the bacon, add it to the bowl. Rice a few times and pour on top of the meat. Garlic is cleaned from the upper leaves and placed in the middle of the products. Sprinkle the products with all the spices, salt and pour the tomato paste with diluted water. Tomato paste will give pilau a light sour taste and beautiful color. We find the "Plov" mode, turn it on, setting the time to 1 hour. We serve the ready pilaf, not forgetting to add vegetables.
Pilaf with pork and chicken in a multivark
Ingredients:
- long grain rice - 3 multi-cups;
- Pork flesh - 280-300 g;
- chicken fillet - 280-300 g;
- water - 7 multi-glasses;
- salt - 1,5 tsp.
- laurel leaves - 2 pcs .;
- carrots - 220-250;
- onion - 220-250 g;
- a set of spices (sage, savory, thyme, marjoram) - 1 teaspoon;
- sunflower oil - 6 tbsp. spoons.
Preparation
Vegetables are cleaned, cut: onions - rings or half rings (the choice depends on the size of the bulbs), carrots - straw 3-4 cm long. Pork and chicken are mine, dried and chopped. Pieces must be of medium size. We pour oil into the tank of the multivark. We find the "Hot" mode and turn it on. We put rice, vegetables, both kinds of meat. Fry until a bright crust appears. Fried rice will be very tasty, crumbly - ideal for pilaf. Fill with water, salt, season with spices and set another mode - "Pilaf". After 50 minutes, add laurel leaves. We are waiting for a little more and turn off the multivark. We take out laurel leaves and lay out pilaf on plates. Let's start the meal!