Home Garden on the windowsill Uzbek pilaf in a slow cooker. Pork pilaf in the Panasonic SR-TMH18 multicooker step by step cooking recipe with photo Pork pilaf in the Panasonic multicooker 10

Garden on the windowsill

Uzbek pilaf in a slow cooker. Pork pilaf in the Panasonic SR-TMH18 multicooker step by step cooking recipe with photo Pork pilaf in the Panasonic multicooker 10

Pork pilaf in the Panasonic SR-TMH18 multicooker step by step cooking recipe with photos and instructions. Recipe with a description of the preparation with a photo of the cooking steps. Pilaf with pork in the Panasonic SR multicooker (Panasonic) is prepared in the "Pilaf" mode. , making it easier to select and search for recipes. Good luck in cooking this wonderful and very tasty dish! I hope you and your family will like it and enjoy it. Enjoy your meal! Buon appetito da POVARITO!

Ingredients:

Pork - 650 gr
Long grain rice - 3 measuring cups
Carrots - 3 pcs.
Onion - 2 pcs.
Garlic - 1/2 head
Ready seasoning "for pilaf" - 2 tsp
Salt - to taste
Vegetable oil - 3 tbsp.

Step by step recipe with photos at home:

First of all, cut the meat into cubes with an edge of approximately 1.5-2 cm. Sprinkle with 1 tsp. seasoning for pilaf and leave to soak for a while while you prepare the rest of the ingredients.

Wash and clean carrots and onions.

Next, peel the garlic so that a layer of skins remains on the cloves. Then cut the onion into small cubes, carrots into circles and halves 2-3 mm thick. (Carrots can be grated on a coarse grater, but when carrots are cut, the finished pilaf looks more impressive).

Pour vegetable oil into the bottom of the multicooker pan, put the meat.

Then vegetables and 1 tsp. seasonings for pilaf, then rice.

Pour 6 measuring cups of water, salt to taste, you must take into account the salt contained in the seasoning for pilaf.

Put half a head of garlic in the middle.

Set the "Pilaf" mode in the multicooker menu.

Do not open the lid during cooking!

After the signal sounds, you need to remove the garlic.

For each multicooker, there are many pilaf recipes. If you choose an option suitable for a certain brand of appliances or even a model, you can cook a more delicious and correct recipe. There are a lot of pilaf recipes for Panasonic multicookers. An undoubted plus of most devices sold in the CIS is the presence of the “Pilaf” mode, in which the dish turns out to be very tasty and fragrant.

What you need to cook pilaf in the Panasonic multicooker

To cook pilaf with chicken, pork, lamb or vegetables in the Panasonic 18 or Panasonic 10 slow cooker, which are most often found on sale, you should select a standard set of components. There are no differences with the classic cooking process.

Important! The preparation of products is more important than their choice specifically for a slow cooker: rice should be washed to perfectly clear water, meat should be cut into pieces, and onions and carrots should be cut into cubes, straws, half rings.

There is only one small exception - carrots for cooking in a slow cooker can be grated. However, only if the vegetables are not previously fried in a pan.

Long-grain rice for the Panasonic multicooker is suitable: white, steamed, from any company. But many chefs speak negatively about round-grain cereals. Devzira rice, recognized as the standard for preparing a traditional Uzbek dish, is also poorly suited for pilaf. Instead, you can make pilaf from basmati or jasmine varieties.

How to cook pilaf in the Panasonic 18 multicooker

To cook pilaf in the Panasonic multicooker of the 18th model, you will need a classic set of components. It can be supplemented at your discretion:

600 g of meat (any, you can take chicken, but then the cooking time will be reduced);
2-3 carrots, so that there are no more than 500-600 g;
1 large onion;
6 cloves of garlic;
zira, turmeric, barberry, coriander, saffron, black or red pepper - to taste, no more than 2 tbsp. l. for the specified number of products;
2 cups of rice;
2 glasses of water;
3-4 st. l. oil for frying, you can take a little more if you want to get a fatty pilaf.

Ideally, pilaf should be cooked with lamb, but even Uzbeks often replace traditional meat with beef. The main thing is to follow the technology. When cooking in a slow cooker, it is very simple.

First, zirvak is made, after washing and soaking 2 cups of rice in cold water. Meat for zirvak is cut into small pieces. If there is too much fat, it is better to cut it out and add it to the melting pan. Carrots are cut into strips up to 3-4 mm thick, and onions - into small cubes.

While the vegetables are being cut, the oil is heated in a frying pan with the addition of lard. You can use the multicooker bowl for frying in the “Baking” mode. When the multicooker heats up in the indicated mode, pieces of meat are fried over high heat.

Advice! If you want to get a more delicate taste, add the meat to the vegetables last: fry the onions first, then the carrots for 3-4 minutes, put the lamb pieces.

When the zirvak is ready, add the prepared spices. If using barberry, try grinding it into a powder, then the slight sourness will be general, and not partial, as with the addition of whole berries. Mix the zirvak well, and lay a layer of rice on top, from which all the liquid has been drained.

After that, fill the mixture with water so that it is 1 cm above the cereal. You don’t need to mix anymore, and add the liquid carefully, along the wall, or using a slotted spoon. If you pour in water quickly, it will wash the pilaf.

Set the "Pilaf" mode, which is in the multicooker model, close the lid tightly. The dish is being prepared for about 50 minutes, after the end the device will give a signal. Leave the pilaf to infuse for another 10-15 minutes so that the aroma is better absorbed. Open the lid, stir, serve.

dried fruit recipe

If you are tired of traditional pilaf recipes, try making an unusual version with dried fruits:

prepare 8 pcs. figs, 10 pcs. dried apricots, 10 pcs. prunes, 80 g raisins;
410 ml of water will be required;
360 g of rice;
1-2 carrots;
5 g turmeric, salt.

In this version, pilaf is prepared without the use of meat, but you can add pre-fried chicken to it. So, start cooking by washing the rice, then soak it in water for 2 hours.

Carrots are rubbed with a cutter for Korean salad, raisins are washed. Lubricate the multicooker bowl with vegetable oil, put raisins and carrots on the bottom, and then cut the rest of the dried fruits into small pieces and add to the workpiece.

Pour 5 g of turmeric, put soaked rice on top, sprinkle with salt. Water is poured along the wall, the “Pilaf” mode is turned on. It will take about 40 minutes to cook, after which the dish needs to stand for another 20-25 minutes so that the dried fruits and rice are well steamed.

Recipe with chicken

You can cook pilaf with chicken in the Panasonic multicooker. It is better to use chicken legs or a combination of gray and white meat for this. The dish is nutritious and simple.

Components! Take 1.5 cups of steamed rice, 500 g of chicken legs and 2 pcs. large carrots. You will need 2 onions, pickled tomato. From spices, be sure to use salt, black pepper, cumin.

Before cooking, rinse the rice well, soak it for 10-20 minutes. The legs also need to be washed, dried, removed from the skin, or cut into large pieces along with it. After that, start cooking:

Peel a canned tomato. A large fruit must be removed from the skin and chopped with a knife or blender.
Preparing vegetables. Carrots are bumped into straws, and onions - in half rings or cubes.
Zirvak processing. The multicooker bowl is heated, chicken legs, onions and carrots are placed there, poured with water, salted. When the products boil, cover the lid and stew in the “Pilaf” mode for about 25 minutes.
Stacking rice and tomatoes. After the first stage, chopped tomato is added, stewed for another 10 minutes. Then spread a layer of steamed rice, pour water, but not much. Cover and stew in the "Pilaf" mode for another 30 minutes.

Usually this amount of time is enough to cook the perfect pilaf.

Cooking process in Panasonic 10

Cooking pilaf in the Panasonic 10 multicooker is as easy as in the older model. There is a “Pilaf” mode here, sufficient steaming power is provided. For a delicious dish, use the following combination of ingredients:

300 g lamb or pork;
300 g carrots;
150-200 g of onion, more can be;
50 ml of vegetable oil;
a mixture of seasonings in the amount of 1 tbsp. l. on the specified set of components (sumac, zira, barberry, red pepper, thyme, coriander, turmeric);
1.5 cups of rice;
2.6 glasses of water;
3 cloves of garlic.

Water and rice are measured in multicooker glasses. You will also need salt - no more than 1 tsp, it is better to add after cooking. Follow the recipe step by step:

Cut the onion into half rings, turn on the slow cooker to the "Baking" mode and fry the vegetable for 3-4 minutes. Carrots can be cut into cubes or strips, fry together with onions for 6-8 minutes.
Cut the meat into slices, put to the vegetables, fry on different sides for 5-7 minutes. Vegetables must be moved to the center, on the meat, so that they do not burn.
After the meat is covered with a delicious crust, you need to turn on the "Stew" mode and add salt, spices, 2-3 tbsp. l. water. After 10 minutes, the meat is turned over and the pilaf is cooked for 10 minutes. In the standard mode, the cooking time is set to 1 hour, you should follow the screen.
When the time is up, spread rice and garlic cloves, pour water. Now you can put the dish to stew in the "Pilaf" program. When the device beeps, remove the meat and cut into cubes, put back into the rice. If the pieces are initially cut very finely, this step is skipped.

In a hot bowl, pilaf should stand for another 20-30 minutes before serving.

Unusual pilaf options for Panasonic

An unusual and tasty pilaf can be prepared using vegetables, fish and fragrant sets of spices. All modes are well developed in the Panasonic multicooker, so it is easy to experiment by combining the “Pilaf” and “Stew” or “Baking” programs.

Lean Recipe

It is not always desirable to eat dishes using meat. But this is not necessary: delicious pilaf is obtained on the basis of different cereals and vegetables. It can be included in the diet while following a diet, and the addition of aromatic ingredients perfectly diversifies the diet:

take 2 cups of long grain rice;
3 onion heads, 4 carrots;
3 quince fruits;
a glass of chickpeas;
4 glasses of water;
1 st. l. barberry;
80-100 ml of oil;
black pepper and rosemary to taste.

Before turning on the multicooker, rinse the chickpeas and fill them with hot water for 2 hours, cover with a lid. Rice grains are washed well and also soaked, but already 30 minutes before active cooking.

Carrots are cut into strips, onions are chopped, quince is cut into cubes up to 1x1 cm in size. In the “Frying” mode, the multicooker is heated, sunflower oil is poured, carrots and onions are fried. While the vegetables are roasting, boil the water.

Add quince and chickpeas to vegetables, add spices. Pour zirvak with 1.5 cups of boiling water and simmer for 30 minutes in the “Rice” mode. Add boiling water so that it is 2 cm higher than the level of the cereal. Turn on the “Pilaf” mode, cover with a lid and cook for 30-40 minutes until the program turns off by itself.

Before serving, pilaf should stand for 10-15 minutes in the switched off appliance.

Fish pilaf

Rice goes well with any fish, but pilaf is best cooked using red species - salmon:

400 g long grain rice;
0.5 kg of red fish, preferably oily;
100 g butter;
2 onion heads;
1 liter of water;
salt and pepper to taste.

Before cooking, rinse the fish, clean it of bones and skin. The meat should be cut into cubes or pieces of 3-4 cm. The onion is cut into small pieces, and the rice is soaked for 30 minutes before turning on the slow cooker.

Preheat the appliance in the “Frying” mode, add butter to the bottom. When the fat has melted, put the onion, fry for 7-10 minutes. After that, put the pieces of fish in the device and mix well. While the fish is frying, boil the kettle.

It's time to season the zirvak with salt, pepper, put rice on top and pour boiling water 1-2 cm above the level of the cereal. Now you can cover the multicooker lid, turn on the “Pilaf” mode and simmer the dish until the device beeps.

Recipe with chicken and vegetables

A very tasty version of pilaf is obtained when cooked with canned or frozen vegetables:

take 1 kg of chicken fillet (thigh and white meat);
2 cups of rice;
3 onions and 2 carrots;
100 g of corn and 100 g of frozen peas;
50 g of vegetable oil;
to taste: zira, turmeric, salt, pepper.

Rice is washed and soaked in water before cooking. Onions should be cut into cubes, chicken into squares, and carrots into strips.

Turn on the "Frying" program, add oil to the bottom of the bowl and fry the chopped vegetables. Then put the pieces of meat and fry for another 10-15 minutes, stirring, until a beautiful crust appears.

After that, you can put corn and peas, seasonings in the bowl. Thoroughly mix the zirvak and pour in a layer of rice, pour in cool water without blurring the grits. Turn on the Pilaf program. The dish will be ready in about 50 minutes. Leave it to brew, and then arrange on plates.

Advice! Use goose meat instead of chicken - pilaf will turn out to be very tasty, fragrant and more fatty. Also, at the time of preparation of zirvak, you can remove corn and peas, and add prunes.

The Uzbek dish in the Panasonic multicooker, as when using other devices, turns out to be fragrant due to the possibility of using the “Pilaf” program. You don’t need to invent anything and try different modes, just press 1 button, and after cooking zirvak, you will get a quick and very appetizing pilaf.

Time: 50 min.

Servings: 6-8

Difficulty: 3 out of 5

Interesting pilaf recipes in the Panasonic multicooker

Cooking pilaf in the Panasonic SR-MHS 181 multicooker is a pleasure. No need to wash a lot of dishes after cooking. All frying and cooking operations are carried out in the multicooker bowl. Pilaf turns out fragrant and tasty.

Minimum effort and great results! Try to cook according to the recipe that you like using the photo.

Ingredients:

Recipe

Step 1

It is necessary to prepare food for cooking. You need to start with rice. Wash it several times in cold water until it becomes clear.

Then soak in hot water for 180 minutes (the water should cover the rice). It is better to do this in advance. Wash the meat and fat under running water. Wash and clean vegetables. Cut the skin off the fat and cut it into small cubes.

Step 2

Turn on the Panasonic multicooker in the “Baking” mode for 18 minutes, and put chopped bacon into the bowl. Take care of vegetables. Grate the carrots on a coarse grater or chop with a knife in the form of straws, cut the onion into half rings.

Remove the greaves from the melted fat from the bowl in the slow cooker, and send the chopped vegetables to the resulting fat for frying. Turn on the "Baking" mode for 18 minutes.

Step 3

It's time for the meat. Pork cut into small cubes. Put it on the fried vegetables. Salt and add spices (special seasonings for pilaf are sold in the store and on the market).

Fry the meat with vegetables, without waiting for the end of 18 minutes of their baking. Put the prepared rice into the bowl of the multicooker (drain all the water from it beforehand).

Step 5

Peel 10 cloves of garlic and dip them into the rice. Pour the water down the side of the bowl carefully so as not to move the layer of rice. Turn on the "Rice" or "Pilaf" mode for half an hour.

After 30 minutes, put the multicooker in the "Heating" mode for 8-10 minutes. At the end of cooking, lift the lid in the Panasonic multicooker, mix the pilaf, and arrange it on plates.

This dish can be prepared not only with pork. If you like other meats, add chicken, beef or lamb to the recipe instead of pork.

When frying vegetables, you can put a little champignons (18 g). The set of spices is also individual, depending on the tastes of the hostess. In addition to the main components, it may contain turmeric, barberry, zira or basil and oregano.

An interesting and unusual recipe for sweet pilaf. But it turns out no less delicious. In Vietnam, where rice is the main food (according to statistics, more than a kilogram of rice eaten per day per inhabitant), sweet pilaf is probably cooked more often than meat.

See another version of this dish:

With dried fruits

Prescription Products

dried figs 8 pcs.;
water 410 ml;
dried apricots 10 pcs.;
turmeric 5 g;
prunes 10 pcs.;
salt 5 g;
raisins 80 g;
carrots 1 pc.;
rice 360 g.

Recipe

Step 1

Rinse and soak the rice in hot water for 180 minutes. Cut carrots into thin strips. Wash raisins. Lubricate the bowl in the multicooker with vegetable oil. Place the carrots with the raisins in a bowl. Add chopped figs, prunes and dried apricots. Sprinkle dried fruit with turmeric.

Step 2

Drain the rice from the water, and pour over the dried fruits, salt a little (do not overdo it). Carefully pour water along the side of the bowl. Put the multicooker in the "Pilaf" mode.

When the signal sounds that the dish is ready, do not open the lid immediately, let it stand and steam. After 18 minutes, pilaf can be placed on plates.

Rice plays an important role in the preparation of pilaf. The taste of the dish depends on the quality of the raw materials. It is better to take long-grain rice. Pay attention to its grains, they must be whole, not broken. The best variety is "Fergana", but "Krasnodar" is also suitable.

Steamed rice can be used. Be sure to rinse it to clear water, and soak before cooking for two or three hours.

Some people soak rice in cold water, but if you pour boiling water over it for soaking, the dish will turn out tastier. The amount of meat (any variety) and rice in the recipe is always the same.

Carrots are tastier when cut into strips rather than grated. In the number of spices for a meat recipe, be sure to include barberry or quince.

Let these little secrets help you cook delicious pilaf in a slow cooker.

Enjoy your meal!

Pilaf is a delicious dish of oriental cuisine, which is prepared in many countries of the world. Rice and meat are considered traditional ingredients for pilaf, but since cooking is a creative activity, there are a lot of ways to prepare this dish. Lean, sweet, fish, vegetable, mushroom pilaf - this is not a complete list of recipes. We would like to introduce you to various types of pilaf and tell you how to cook them in a Panasonic multicooker.

In order to cook a wonderful pilaf, it turns out that it is not at all necessary to make it based on meat. Loose rice with an abundance of spices, sweetish carrots and onions, as well as fragrant quince turns out to be surprisingly tasty. Such a dish will become especially relevant for those who adhere to a lean diet or simply do not eat meat. Look carefully at the list of what you need to cook lean pilaf in the Panasonic multicooker:

long grain rice - 2 cups;
onion - 3 heads;
carrots - 4 pcs.;
chickpeas - 1 cup;
quince - 3 fruits;
water - 4 glasses;
dried barberry - 1 tbsp;
sunflower oil - 100 g;
rosemary, black and red pepper - to taste;
salt.

A detailed description of the method of cooking lean pilaf in the Polaris multicooker is presented below:

Pour the chickpeas into a bowl and rinse. After that, fill the grains with boiling water, cover and leave for 2 hours. You can also soak the product in cold water, but then it will have to stand for at least 8 hours.
Rinse the rice grains in 6-7 waters, soak the grains for 30 minutes.
Chop the peeled carrot into strips. Free the onion heads from the husk, and cut into half rings or cubes.
Remove the peel from the quince and remove the cores with seeds. Chop the fruit into cubes about 1cm x 1cm.
Set the “Frying” program on the panel of your multicooker and pour sunflower oil into the container. Pour the carrots and onions into the heated oil and fry the vegetables until soft. At this time, boil water in the kettle.
Dip the quince cubes into the bowl, as well as the prepared chickpeas. Add all the necessary spices and pour in 1.5 cups of boiling water. Turn on the "Rice" program and simmer food for 30 minutes.
Pour the washed rice grains into the dish, salt the ingredients and add boiling water. The water in the container should cover the cereal by 2 cm.
Activate the "Pilaf" mode, lower the lid. Cook pilaf in the Panasonic multicooker until the end of the program. In the "Heating" mode, leave the dish for another 20-30 minutes.

Lean pilaf in the Panasonic multicooker is ready, now it can be served at the table. Complement the dish with a salad of fresh vegetables and enjoy. Enjoy your meal.

Pilaf with pork in the Panasonic multicooker

Despite the fact that it is customary to use lamb in the preparation of pilaf, in our country dishes from this type of meat are not prepared so often. But juicy and appetizing pork is very popular on the tables of our fellow citizens. Pilaf with pork in the Panasonic multicooker is prepared from the following ingredients:

pork - 1.5 kg;
lard - 0.3 kg;
onions - 3 heads;
long-grain rice - 0.5 kg;
carrot - 3 pcs.;
garlic - 7-8 cloves;
water - 1 l;
bay leaf - 2 pcs.;
salt, spices.

Pilaf with pork in the Polaris slow cooker is done as follows:

Rinse the rice groats thoroughly and soak them in water for 1-2 hours.
Rinse the lard under the tap, blot with paper towels and cut into small pieces. Put the product in the multicooker, turn on the "Extinguishing" program, close the lid. Melt fat for 20-30 minutes.
Chop the peeled carrots into strips, onions into cubes.
Wash and dry the pork flesh, then cut the meat into medium-sized pieces.
Remove the fat from the rendered fat. Put onions and carrots in a slow cooker and fry them, stirring, for 10-15 minutes.
Add the meat pieces to the vegetables and cook the dish for another 15 minutes. After that, put bay leaves, peeled garlic cloves in the meat, add salt and spices. Lay out the rice groats, level it and pour boiling water over it.
Turn on the “Pilaf” program and cook pilaf in the Panasonic multicooker until the beep sounds.

A hearty dinner for the family is ready. Treat your loved ones with this wonderful dish, enjoy your meal.

Fish pilaf in the Panasonic multicooker

Seafood lovers can cook an unusual red fish pilaf. Of course, it will differ from the meat counterpart, but believe me, such pilaf will be no less tasty than the traditional version. Let's look at what products are needed to cook fish pilaf in a Panasonic multicooker:

long grain rice - 400 g;
salmon or salmon - 0.5 kg;
butter - 100 g;
sunflower oil - 2 tablespoons;
onions - 2 heads;
water - 1 l;
salt, white pepper.

We make fish pilaf in the Panasonic multicooker in stages:

Wash the fish in cold water, remove the skin, spine and all bones. Cut the fillet into cubes about 3x3 cm in size.
Peel the onion heads and chop into small pieces. Rinse the rice several times and soak for 30 minutes.
Put a piece of butter in a multicooker form, pour in 2 tbsp. vegetable oil. Select the "Frying" program, pour the onion into the mold and sauté it for 10 minutes.
Boil water in the kettle beforehand. When the onion becomes golden, add the fish to the bowl, mix with the onion, and put the rice on top.
Sprinkle the grits with pepper and salt, then pour boiling water over and lower the lid.
Start the “Pilaf” mode and cook pilaf in the Panasonic multicooker until the end of the program.

As you can see, fish pilaf in the Panasonic multicooker is very easy to prepare. You can optionally sprinkle the finished dish with dill. Enjoy your meal.

Chicken pilaf with vegetables in the Panasonic multicooker

Pilaf cannot be called a dietary dish, but if you cook it from chicken, you will significantly reduce the calorie content of such food. At the same time, pilaf will by no means lose its wonderful taste. In addition, in this recipe we will use not only traditional ingredients, but also products such as green peas and sweet corn. The list of products for chicken pilaf in the Panasonic multicooker includes the following:

chicken fillet - 1 kg;
rice - 2 cups;
onions - 3 heads;
carrots - 2 pcs.;
frozen green peas - 100 g;
canned corn - 100 g;
vegetable oil - 50 g;
salt, pepper, paprika, cumin - to taste.

The step-by-step cooking of chicken pilaf in the Panasonic multicooker looks like this:

Cut the peeled onion heads into medium-sized cubes, and chop the carrots into thin strips. Pour the cereal washed in several waters with cold water for 30-40 minutes. Wash the chicken fillet and chop into cubes.
Turn on the multicooker and select the "Frying" program. Heat the vegetable oil and dip the vegetables in it. Fry them until soft for 10 minutes.
Transfer the fillet cubes to the bowl, cook them in the same mode for another 15 minutes, stirring with a spatula.
Pour green peas and corn into the container, as well as salt and the necessary seasonings. Mix the ingredients, put the rice in the bowl on top. Pour boiling water over it so that the water covers the cereal by 2 cm.
Turn on the “Pilaf” program and cook pilaf in the Panasonic multicooker for 50 minutes.

Chicken pilaf with vegetables cooked in a Panasonic multicooker can be served at the table.

Goose pilaf with prunes in the Panasonic multicooker

Goose is a rather fatty meat, but it is in pilaf that this bird turns out to be unusually tasty. Thanks to the fat that is released from goose skin, pilaf becomes not crumbly, but, on the contrary, sticky. Prunes give this dish its unique flavor, and raisins give a spicy sweetness. Cook goose pilaf in the Panasonic slow cooker using this wonderful recipe. We have listed the ingredients below:

goose - 1.5 kg;
rice - 3 cups;
prunes - 200 g;
carrot - 2 pcs.;
onions - 3 heads;
raisins - 100 g;
garlic - 8 cloves;
vegetable oil - 4 tablespoons;
salt, black pepper, ground coriander - to taste.

The process of preparing goose pilaf in a Panasonic multicooker is as follows:

Rinse the cereal at least 7 times, cover with water and set aside for a while.
Wash the goose and cut into pieces. Pour vegetable oil into the mold of the device, put the goose in it, activate the “Frying” option. Fry the meat for 15 minutes, occasionally turning the pieces from side to side. Then add 300 ml of water to the bowl, turn on the “Extinguishing” mode and cook the goose for another 40 minutes.
Peel the carrots and onions, chop them and fry in a separate pan until golden.
Rinse prunes and raisins with warm water, soak for 2 minutes. Then drain the water and cut the prunes into halves.
When the goose in the slow cooker becomes soft enough, salt it and add spices. Put the fried vegetables, peeled garlic cloves into the container of the device, mix the products well. Then pour the raisins and prunes into the bowl in an even layer. Dip the rice on top and pour boiling water over it. The water should be 2 cm above the rice level.
Turn on the “Pilaf” mode and cook goose pilaf in the Panasonic multicooker for the time set by the program.
After the beep, leave the dish in the "Heating" mode for another 20-30 minutes.

Uzbek pilaf in the Panasonic multicooker

This recipe is quite unusual and interesting, because instead of water, freshly squeezed carrot juice is used in the preparation of such pilaf. The result is a dish with excellent taste and wonderful color. Uzbek pilaf in the Panasonic multicooker is prepared from the following products:

Let's describe the sequence of actions for cooking pilaf in the Panasonic multicooker:

Pour the rice into a deep bowl and rinse with cool water until the drained liquid becomes clear. After that, fill the cereal with water and leave for an hour.
Squeeze juice from 2 kg of carrots. Peel and chop the rest of the carrots, as well as onions.
In the bowl of the multicooker, heat the vegetable oil by selecting the “Frying” item among the programs. Put onions and carrots in oil, fry them until soft.
Wash the meat and cut into small pieces. Immerse them in a bowl of sautéed vegetables, add grated ginger, and grated parsley and celery roots. Sprinkle the chicken with salt and seasonings, mix thoroughly and fry in the same mode for 20 minutes.
Pour the meat with rice cereal, pour in the carrot juice. If there is not enough juice, add some boiled water so that the liquid is 2 cm above the level of the rice.

Unusually delicious Turkish pilaf is prepared not from meat, but from bird giblets. Pine nuts with tomato add their own touch, making the dish even more interesting and original. List of ingredients for Turkish pilaf in the Panasonic multicooker:

long grain rice - 300 g;
chicken giblets: hearts, livers, stomachs - 0.5 kg;
tomatoes - 4 pcs.;
onions - 2 heads;
fresh parsley and basil - 4-5 branches each;
pine nuts - 50 g;
butter - 100 g;
raisins - 100 g;
salt pepper.

The recipe for Turkish pilaf in the Panasonic multicooker:

Pour the rice washed in 6-7 waters with liquid for 1-2 hours. Toast the pine nuts in a frying pan without oil. Cut the washed greens, chop the peeled onion.
Pour boiling water over raisins. Cut the tomatoes and dip in boiling water for 1-2 minutes. Remove the skin from the vegetables and scroll through them in a meat grinder. Wash the offal and cut into pieces.
In a multicooker form, melt the butter, this is done in the "Frying" mode.
Put the chicken offal in the oil and fry them for 15 minutes. Then add the onion to them and continue cooking for another 10 minutes, stirring with a spatula.
Pour pine nuts into the bowl, put greens, raisins, salt and spices, pour in the tomato and mix everything.
Pour the rice in an even layer and fill the container with boiling water so that the water is 2 cm above the level of the cereal.
In the “Pilaf” mode, cook Turkish pilaf in the Panasonic multicooker for about 1 hour.

Pilaf in the Panasonic multicooker. Video

Difficulty: low
Prep Time: Approximately 2 and a half hours (about an hour prep, 1 hour 10 minutes prep, 30 minutes reheat)
Attempt: 3
Status: final

It's good to have proven recipes. In search of these, I read a lot on the Internet, where in almost every topic devoted to pilaf, bawlers arrange kilometer-long flames about the fact that real pilaf can only be cooked in a cauldron from purely Uzbek ingredients .. I wondered why those who are so eager to express themselves abundantly without restraint do not go to beat the face of catering instead of wasting rubbish on the Internet. I have at hand only a Soviet electric stove with broken rheostats and a faulty oven, a slow cooker and products from the nearest "crossroads", there are no claims to the truth of pilaf, but there is a fair appetite. In short, our fake pilaf will be aged in the following proportions: meat-rice-carrots-onions-butter (fat) 3:3:3:2:1, water by volume to rice approximately 5:3. Of the spices, only zira is important (another name is cumin, 1 tbsp per kg of rice). Special varieties of rice for pilaf are not sold in stores, so from what is always at hand, you can take long-grain rice, for example, Indica Gold (hung by Mistral). A very successful recipe was found by Andrey (Andyvit) on the Multicooker.ru forum, I only slightly increased the amount of rice and water.
Everything worked on the first try:

Ingredients:

rice - two multi-glasses (290g)
meat - 300g (I had low-fat pork shoulder in my freezer)
vegetable oil - 5 tablespoons (75 ml, more, you can olive)
carrots - one large carrot or two small ones (mine weighed 280g)
onion - one large onion or two small ones (mine weighed 240g)
zira - 1/2 tsp (other spices are not super-mandatory, but desirable)
turmeric - a pinch (just a little bit on the tip of a knife - this is a strong spice for color and astringency, and, I remind you: TURMERIC - DOES NOT RINSE!)
hot red pepper - 1/4 tsp (may be more: spiciness is a matter of taste)
barberry - 1/3 tsp
ground coriander - 1/4 tsp
salt - 1+3/4 tsp (maybe two)
garlic - 3 .. 4 cloves (not pictured, I remembered it at the last minute)
water - 3.5 multi-glasses (600ml)

In addition to the multicooker (Panasonic SR-TMH10), nothing else is required.

Cut the meat into 3-4 large pieces.

Heat a frying pan with oil, send the meat there, turn over when frying for 10..15 minutes

While the meat is fried, chop the onion into medium rings or half rings.

Send the onion to the meat, fry stirring for about 15 minutes

While the meat and onions are being prepared, cut the carrots into strips (or grate on a coarse grater, I prefer stripes).

Send carrots to meat and onions, fry for another 15 minutes, stirring

While the meat with onions and carrots are fried, measure out the spices, also measure out 3/4 tsp to them. salt. Knead the zira with your fingers.
(at 12 o'clock salt, clockwise - cumin, barberry, turmeric, hot red pepper, coriander). To mix everything.

When the carrots are sufficiently fried, turn everything in the pan over, sprinkle with a mixture of salt and spices on top, add a tablespoon of water, simmer everything together for about five minutes without stirring anything.

Now the roast is ready. Next, you need to carefully transfer it to the multicooker bowl (you can fry in the multicooker itself in the "baking" mode, but it is much more convenient for me in the pan - and the view is better and more spacious and you are not afraid to scratch the multicooker bowl, which costs one and a half thousand and is ordered ahead of time for three four months). The frying pan is not cast iron, but ceramic, so I did not dare to overheat the oil in it.

Rinse rice in 3..4 waters.

Peel a few cloves of garlic from the top layer of dirty husks.

Gently pour rice over the meat with vegetables and spices without stirring anything, also carefully pour 3.5 multi-glasses of water, salted 1 tsp, along the wall of the saucepan slowly. salt, stick in the garlic cloves.

Turn on the Pilaf program.
My multicooker worked for 1 hour 10 minutes (with a load close to the maximum, because the contents were at risk of 4.5 glasses). After the cooking was over, I opened the lid, it turned out like this:

Throw out the garlic, carefully (with a soft silicone spatula (so as not to damage the surface of the bowl)) dig out the meat (carefully, hot!), cut it into small pieces for one bite.