Pilaf at the multi-pressure cooker. Pilaf in a multicooker pressure cooker with pork recipe
I’ve cooked pilaf many times before and it’s classic, of course, to cook in a kazan. A new technique is important to use in our life, it will make it easier, and even a woman’s skin will spend less than an hour on the stove. Today I will share with you a recipe for pilaf in a multi-pressure cooker. The cooking process is not complicated and takes quite a bit of time, especially when pilaf is cooked from the chicken.
This recipe is very similar to the ingredients in the cauldron. Both the cooking technique and the number of products have been changed, so the cauldron in my multi-cooker-pressure cooker is now used more efficiently.
To prepare chicken pilaf in a multi-cooker you will need:
Kurka - 600 gr;
Carrots – 500 gr;
Tsibul ripchasta - 500 gr;
Rice – 500 gr;
Oliya sonyashnikova - 50 ml;
Watchmaker – 1 head;
Strength behind the relish;
Recipe for chicken pilaf in a multi-cooker:
1. Cut the trigger into large pieces. I always try to cut off all the fat and skin from chickens, because there is nothing nutty in them, only wasteful fat and high calories. Pilaf and so it comes out fatty. For the butt, on a saucer I put the fat that I collected from the chicken - 15 hundred types of fat, and at the same time 900 kcal per skin 100 grams of fat!
2. Turn on the multicooker-pressure cooker, hand-whisk 5 hvilins. Add oil and simmer until it heats up. After giving him some meat and greasing him, it’s not much. As long as the lid is not closed, the pressure cooker operates like a stove.
3. Add coarsely chopped fillet.
4. Add carrots cut into strips.
5. Do not let the vegetables dry until they are cooked. Add salt and spices, add cumin, it gives off an incredible aroma. Before adding the seed, you need to rub it between the palms.
6. Zasipati promitiy rice, carefully tear it apart, without mixing it with meat and vegetables. Press the whole clock head at the top. Naliti hot water Make sure you just cover the rice. Screw on the lid of the pressure cooker. After about an hour (5 pieces) it will open after the required pressure is reached in the middle of the pan and the valve will close. After the sound signal indicating the end of the program, check until the rice comes out, which takes about 10 minutes, and the rice is just about ready. There is no need to release the vice manually!
7. Open the lid and stir the pilaf. Everything worked out the first time!
8. Pilaf is best served with a salad of chopped tomatoes, cucumbers and cibul, seasoned with olive oil. Today in me. You can serve pilaf with pickled cibulka or salad with fresh vegetables.
Delicious!
Why I like a multicooker, besides ease of use, is not for the repeatability of the result. Having prepared the herb once and memorized all the instructions, you can prepare this herb immediately and you will be out of luck the next time.
Well, from, for example, pilaf. It’s too late in the cauldron, but I can’t guess exactly the stage of readiness of the rice. I poured a little more water, rubbed a little more on the stove, then soaked a little bit of water on the stove - the rice gradually came out a little bit thin. The multivarts has the same result all the time! I picked up a quantity of water once and then the lamati’s head didn’t have to: “The time has come to open the lid or let our rice steam for a little more.”
Rice herbs are ideal for people who take care of their food and lead an active way of life. Rice cereal contains a lot of minerals, cellulose, carbohydrates and vitamins A, C and B. Also, herbs prepared with rice are very juicy, brown, aromatic and rich in the recipes they are prepared from. This recipe describes the preparation of meat pilaf. The best and easiest way to cook grass is in a pressure cooker.
Ingredients needed:
2.5-3 glass bottles of rice cereal
- 35 grams of vershkova oil
- 1-2 medium-sized carrots
- 1 tsibul
- 400 g lean pork
- 20 grams of rosemary oil
The recipe for preparing meat pilaf:
1. Shred and cut the pork into small, neat pieces.
2. It’s good to peel the tsibul with carrots.
3. Grate the carrots into small cubes, and cut the cibul into small cubes.
4. Lubricate the meat with thyme and carrots.
5. Wash the rice thoroughly under cold water, add seasoning until tasteful, add 4-5 bottles of water and stir.
6. Set the pilaf cooking mode.
After the pressure cooker beeps, carefully open the lid and transfer the pilaf to a large plate. The grass seems even more delicious, fragrant and cinnamon-like. Serve best when it's hot. You can also decorate the greenery with fresh vegetables.
The history of pilaf has more than one thousand fates. It is important that the recipe for this recipe appeared just as the people at the Close Gathering began to harvest the rice. Today, in every country, they prepare it in different ways, but it’s easy to figure out: all the rice must be soaked the same way, so that the grass becomes razor-sharp and doesn’t turn into mush. The pressure cooker's pilaf comes out just like that.
Recipe with meat
How to prepare pilaf at the varenya? To do this, you need to clean the three middle cibulins and cut them into slices. Carrots per serving 4 pcs. cut into large strips. Trim half a kilogram of meat so that large chunks come out. Pour a cup of rosemary oil into the bottom of the pressure cooker and let it heat.
Place the meat, vegetables and cumin in a quantity of 2 teaspoons (you can add seasoning for pilaf) and brush with a stretch of 2 pieces of bread, do not cook it until you give the meat juice, but this cannot be allowed. Pour 1 bottle of water, cover the saucepan with a lid and leave to simmer on low heat for about a quarter of a year.
Open the lid of the pressure cooker, add 1.5 teaspoons of salt, ½ teaspoon of turmeric and 4 two-hundred gram cups of rice. Add enough water to cover the product by 1.5 fingers. Put the lid on and simmer for another 20 minutes.
If you can’t cook it enough for cooking and the grain will appear undercooked, add a little water to the pressure cooker and cover the crumbs with a lid, without covering them tightly. After 5-8 minutes, stir, then remove the meat and cut into pieces. Serve with green zibula and salad, seasoned with cilantro.
Recipe with trigger
How to cook stock pilaf in a pressure cooker? For this you need at least an hour, and the grass comes out extremely tasty. For the cob, you need to soak the cereal in 300 g of cold water for 20-30 minutes. While it swells, cut the poultry meat into 300 g, mince two cibulins and the same amount of carrots.
Add some olive oil to the bottom of the pressure cooker, place the meat on the bottom and turn on the “Sauté” mode. If the utensils for cooking are not automatic, place on the stove and brush the meat until golden brown. Add vegetables and then 5-7 more vegetables, stirring occasionally.
Now you can add cereal, a couple of bay leaves, 5 g of nutmeg and the same amount of pepper and salt to the unit. Add 100 ml of water, stir, place the lid and cook over low heat for about a year.
The savory bones of such pilaf in a pressure cooker with chicken do not compromise in any way with the flavors prepared from lamb. Moreover, this is a wonderful option for those for whom too much fatty meat is contraindicated.
Classic pilaf recipe
The classic version of the pastry is made from lamb. Meat for a quantity of 1.5 kg needs to be cut into small pieces and set aside. Clean the pivkilogram of the tsibula. Wrap it in straws. Also peel and cut carrots in a quantity of 600 g into cubes.
Pour the trouts of olive oil into the bottom of the dish and sauté the cibul, add shreds of meat, simmer the trouts and then add the carrots until mixed. Extinguish when the lid is open for 5-7 minutes. Add spices - barberry, cumin, turmeric, some pepper and salt until relished.
This recipe for steamed pilaf in a pressure cooker requires adding the same amount of water that would be used to thoroughly coat the meat and vegetables. Close with a lid and extinguish with a stretch of 40 khvilins on a low fire.
Wash the rice, stir into the mixture with meat, but do not mix. Carefully add enough hot or warm water so that the rhubarb is 2 cm above the rice. Add salt, insert the lid and simmer until the water is soaked.
After removing the lid, squeeze the head of the uncleaned, otherwise removed chameleon into the center, open a large hole in the grain so that steam comes out and put it back on the boil with the lid closed for 20-25 minutes. Stir and serve.
Pilaf at multivartsi
The pressure cooker makes good pilaf, but the multicooker does not turn out too bad. And while the Uzbeks want to prepare it at the Great Kazan in the open air, the Russians make use of various “helpers” - everyday equipment and not to harm.
The grass comes out fragrant, tasty, and for this purpose practically no application is required. Pilaf with chicken, mushrooms or seafood is prepared more often than traditionally with lamb, so since you don’t have to wait for a long time, try one of these recipes.
Cut chicken breasts or fillets in a quantity of 500 g into portions. Peel the carrots in a quantity of 200 g, grate them, and grate the same quantity of carrots to the greatest extent possible. Pour the olive oil into the container of the unit and place the meat on the bottom.
Having selected the “High” mode on the multicooker, turn down the timer and brush the bird for a quarter of a year while the crust is open. Add vegetables and simmer more vegetables 10. After boiling two glassfuls of rice, pour 4 glassfuls of water and add 3 cloves to the chasnik.
Buying multicookers, food immediately comes to mind about what can be cooked in it, vikoryst with a minimum of strength and time. I would like to present to you a very tasty and simple recipe for pilaf in a multicooker - Redmond pressure cooker. Well, the dish is finally ready to come out nice and the rice is ready.
We prepare the pilaf in the pressure cooker Redmond 4506, our helper does a wonderful job of preparing this herb, the rice comes out fluffy, the meat is soft, without sacrificing anything to the pilaf prepared in the cauldron.
- Rice – 1 tbsp;
- Pork 300-400 g;
- Fresh carrots 150 g;
- Cybula - 1 head;
- Two spoons of culinary seasoning for pilaf (can be bought at any store);
- There is strength and pepper behind the relish;
- 1.5 (two bottles) cold water.
Important to know: fill the bottles of rudiment in the multi-cooker Redmond 4506 160 ml. 
For pilaf, you can use a variety of meats: pork, young domestic chicken and pork.
We vikorista pork meat with small streaks of fat, the meat is cut into pieces.
Place the meat on the bottom of the pressure cooker and add a little of the vegetable oil (a marinade that cuts out the juiciness and tenderness of the meat) and coat it with 10 pieces of butter in the “Lubricate” mode. 
While the trigger is oiled, clean
Add seasoning for pilaf to the meat, carrots and elk (there is no need to add salt and pepper yet) and mix everything with a spoon or spatula.
Now you can add more rice by feeding your animal some meat. 
Pour in enough water, rice should be completely covered with water, add black pepper and a dash of salt, sprinkle with relish. For an even distribution, the water can be dissolved from a distance near the water.
For seasonings you can add barberry, cumin, and a pinch of turmeric. You can put the head on the watchmaker.
The final stage will be the final preparation. Close the lid of the multicooker, set the pressure cooker to the “Pilaf” mode and set the timer for 15 minutes. After the sound signal, you can open the lid (just so as not to get caught in hot steam).
Serve the grass to please yourself and your loved ones.
We also learned how to prepare pilaf using the Redmond 4506 pressure cooker. As you know, there is nothing complicated here, most importantly, before preparing the herbs, correctly adjust all the proportions and do not overdo it with water.
Pokrokov's recipes for preparing pilaf with chicken in a pressure cooker: traditional chicken steak, shvidka hand with fillet, with barberry, curry and khmeli-suneli, with fruit, simple and savory
2018-03-04 Irina NaumovaEvaluation
recipe
Hour
(xv)
portion
(chol)
100 grams of finished herb
5 gr.
4 gr.
In carbohydrates
21 gr.162 kcal.
Option 1: Chicken pilaf in a pressure cooker - classic recipe
A pressure cooker helps speed up the process of preparing herbs, without harming the taste. Thermal processing takes less than an hour, and more of the potent ingredients are saved. In a pressure cooker you can prepare almost any kind of herb. And if you have a pressure cooker or a multicooker in one device, then you can be late. We will look at the options for preparing pilaf with chicken in a pressure cooker, starting from the classic one.
Ingredients:
- 400 grams of chicken stegon;
- 3 small quantities of long-grain rice;
- 150 g carrots;
- 100 grams of tsibuli;
- 2 tbsp pilaf seasoning;
- 10 grams of kitchen salt;
- 1 pinch of black pepper;
- 3 peaceful water flow;
- 1 goal for a watchmaker;
- 20 ml dormouse oil.
Pokrokovy recipe for pilaf with chicken from the pressure cooker
To prepare pilaf with chicken, it is best to take pieces with chicken on a brush. Our recipe has no ingredients. The meat from them, and therefore all the pilaf, comes out juicy.
Rinse the chicken strips, trim the skin, and remove the tassels. Place the pieces of chicken meat on the bottom of the pressure cooker and pour in the indicated amount of olive oil.
Turn on the appliance and coat the meat until golden brown. Stir constantly so that nothing burns. The scraps in the pressure cooker are all cooked very quickly, do not leave the stove until you brush the trigger.
We clean a large cibulin or a bunch of small ones, cut into squares and move to the trigger. Stir and then continue to grease.
We peel the carrots from the top bowl, cut them into thin strips and put them into the pressure cooker. Mix everything again and cook just a couple more khvilins.
Add seasoning for pilaf, kitchen salt and mix everything. Stirring long-grain rice. For pilaf, it’s just like this, the round one turns into porridge, but we need separate parts of the pilaf. Rice of the “Divzira”, “Basmati” and “Indika” varieties are best suited for pilaf.
Flatten the rice bits with a spatula and add water. You can use the amount specified in the recipe according to your pressure cooker. The smut, so that the water covers the rice, is not guilty of swimming in it.
At the center we supply the head to the clockmaker, which is responsible for drowning a little bit in the rice.
We close the lid of the pressure cooker, close the release valve in a vice and set twenty quills. It starts when the pressure cooker reaches the necessary pressure.
After an hour, carefully, so as not to over-expose yourself, let a couple of minutes pass and open the lid.
Place the finished portions of pilaf on plates, you can garnish with fresh herbs.
Option 2: A quick recipe for pilaf with chicken in a pressure cooker
The pressure cooker cooks pilaf shvidko, and we prepare even shvidko. To avoid having to worry about cutting the meat, use the vikoryst chicken fillet - rinse it too much and cut it into small pieces. Instead of universal seasoning, we use a sliver of standard seasoning specially for pilaf.
warehouses:
- 500 g chicken fillet;
- 400 ml water or broth;
- 3 carrots;
- 250 grams of low-grain rice;
- 2 more for the head of the cybul;
- 1 whole goal for the hourkeeper;
- 1/3 dessert l saffron;
- 1/3 dessert l zira;
- 1/3 dessert l turmeric;
- 1 dessert liter of kitchen salt.
How to cook pilaf with chicken in a pressure cooker
Rinse the hot chicken fillet, cut into small portions.
Peel the onion with a knife, grate the carrots into a coarse grater.
Pour a couple of tablespoons of dormouse oil into the bottom of the pressure cooker and fill it with cibul. Turn on the device and lubricate it. After two minutes, pour in the carrots, stir and fry until golden.
Finally, add pieces of the chicken and, gradually stirring, coat everything until the chicken turns golden. Do not over-grease and do not over-dry, otherwise it will be slightly browned and not lubricated until ready.
We add all the spices, mix and simmer the chicken with the vegetables, stirring.
The cooked rice is transferred to a pressure cooker and filled with water and broth. You can use chicken or sheep broth. It will also be even more delicious on the water.
Set the temperature to 100 C and set the temperature.
It’s time to clean the watch’s head. After an hour, open the lid and place the cloves evenly over the entire surface of the pilaf. Close the lid of the pressure cooker back and cook for another hour.
Then, when we shake the device, we let off the steam. Now you can let the pilaf stand under the closed lid for another day, so that it can brew or serve immediately.
Note: You don’t have to separate the head of the clock into cloves. Remove the main part of the shellfish and place it in the middle of the pilaf. Be careful, the pilaf is ready, the cloves of the chasnik, separated and placed throughout the rice, allow the chasnik to impart its aroma to all the herbs, and the entire rice to percolate through the chasnik.
Option 3: Pilaf with chicken in a pressure cooker with barberry, curry and khmeli-suneli
This cooking option allows you to make pilaf from chicken that is even more aromatic and golden-colored rice. What comes out is delicious, appetizing and delicious pilaf.
warehouses:
- 0.6 kg chicken fillet;
- 0.3 kg of long-grain rice;
- 0.3 kg tsibul;
- 0.3 kg carrots;
- 1 dessert l turmeric;
- 1 dessert l paprika;
- 1 dessert l khmeli-suneli;
- 1 dessert l curry;
- 1 dessert l barberry;
- 1 watch head;
- 100 ml of vibrating oil;
- 30 g kitchen salt.
Pokrovy recipe
Rinse the hot chicken fillet, cut into small pieces and place in the pressure cooker. Pour water so that it completely covers the meat. Close the lid and prepare ten hvilins. Come out until the trigger is a little off.
We release the steam, open the lid and transfer the chicken to another container. Strain out the broth and pour it into a small saucepan or bowl.
In order to create a savory grain - a mix of broccoli, carrots and meat - we take a lot of vegetables. It needs to be cleaned and rinsed. The fillet is cut into squares, placed in a pressure cooker and poured into the prepared oil.
Let's grease until soft.
Add the chicken to the sirloin, stir and brush the sirloin, stirring constantly.
We add all the prepared spices, mix everything well and prepare a few more quills.
Peel and clean carrots are cut into thin strips and placed in a pressure cooker. We're mixing with the trigger and the tsibule, we're getting ready for five more minutes.
Add the amount of salt and pour in the chicken broth that we have strained. The quantity is approximately 600 ml. If the broth is still hot, add water.
Wash the rice and place it in the pressure cooker. Do not stir, you can only flatten it with a spoon or spatula. Drive to twist the rice on one finger.
The head of the watchmaker is cleaned from the top balls of the peeler and placed in the middle.
When you close the lid, you can put it in a vice and prepare fifteen quills. Focus on your device, rice is responsible for removing all the water, it is not responsible for swimming.
For example, everything is kneaded, steam is released, and the lid is opened. You can enjoy some tasty and aromatic pilaf.
Option 4: Pilaf with chicken in a pressure cooker with fruit
There are so many options for preparing savory pilaf. In this recipe, we use fruit, which wonderfully complements the stench of chicken pilaf. It will be even more delicious and fragrant.
warehouses:
- 300 g steamed rice;
- 1 chicken fillet;
- 3 carrots;
- 3 heads of cibul;
- 50 ml odorless dormouse oil;
- 6 apricots;
- 2 medium apples;
- 1/3 teaspoon of seed grain;
- 1/3 teaspoon barberry;
- 1/3 teaspoon saffron;
- 1 teaspoon salt.
Prepare yak
First, rinse the rice until the water runs clear. Then pour some dill over it and let it sit.
Rinse the hot chicken fillet and cut into small pieces.
The peeled cybulk is cut into thin slices or quartered rings.
We remove the carrots, clean them and cut them into thin strips. You can grate it on a large grater.
Wash the apricots, cut them in half and remove the stems. And then cut into slices.
Rinse the apple, remove the core and cut into small pieces.
Pour olive oil into the bottom of the pressure cooker and check it when it gets hot. Add the chicken pieces first, stirring until they turn golden brown. Now you can add the tsibul and carrots - we begin to prepare the zirvak. Stir the ingredients until everything is evenly golden.
After about six minutes, add the fruit to the pressure cooker, pour in the spices, and mix everything again. We still have about six khvilins ready.
Pour water into the rice and transfer it to the pressure cooker. The head of the chasnik is cleaned and inserted into the middle or the surface is disassembled into cloves, the skin is cleaned and inserted over the entire surface of the rice.
Pour in the mixture so that you roll the rice over your fingers. We close the lid, apply pressure and prepare pilaf for about 20 pieces.
Finally, we release the steam, carefully open the lid and infuse the aromas. Place the savory mixed pilaf with chicken and fruit on plates and serve.
Option 5: Simple and delicious pilaf made with chicken in a pressure cooker
This option is really simple, and is especially suitable for those who are uninformed or those who cook pilaf from scratch. The pressure cooker does not sacrifice anything to the cauldron, and the ingredients come out just as tasty. And don’t wait too long for the rice to cook. Adje often says that the chi is boiled, and therefore comes out undercooked. Try this recipe.
warehouses:
- 600 g chicken fillet;
- 500 g carrots;
- 500 grams of tsibuli;
- 500 g rice;
- 100 ml dormouse oil;
- 1 large head for the watchmaker;
- 1 teaspoon salt;
- 2 tbsp hot seasoning for pilaf.
Pokrovy recipe
As you noted, the proportions of the main ingredients are the same. We have a rich and rich pilaf, with a good quality grain.
Rinse the chicken and cut it into pieces. Place on the bottom of the pressure cooker, add oil and fry until golden brown. The lid cannot be closed.
The ringlet is cleaned, cut into rings into quarters and transferred to the chicken. Mix and coat.
Peel the carrots, rinse and cut into thin strips. Add it to the pressure cooker, stir constantly and fry everything until soft and golden.
We add spices and salt. Marvel at the warehouse, the presence of zira is obligatory. It gives off a wonderful aroma.
Wash the rice, transfer it to the pressure cooker, level the crumbs with a spoon, but do not mix. Place the cleaned whole head of the clock in the middle. You need to squeeze the little bits into the rice.
Pour hot water over it and cover the rice.
We tighten the lid of the pressure cooker, let's put it in a vice and prepare the pilaf for another twenty minutes. Then we release the steam and open the lid.
Serve piping hot.
Vantaged...