"Smart pan" has long been an integral element of kitchen utensils. And this is not surprising. After all, you can bake delicious desserts in it, fry and stew, cook, simmer ... And you can also create pilaf with beef in a slow cooker without losing the traditional taste inherent in a dish in a cauldron.

Classic pilaf with beef in a slow cooker

A classic recipe will require a minimal grocery set and a bit of free time. The main thing is to choose the right spices.

Structure:

  • beef tenderloin - 600 g;
  • rice - 300 g;
  • boiling water - 900 ml;
  • garlic cloves - 2 pcs.;
  • turnip onion - 1 pc.;
  • carrots - 3 root crops;
  • vegetable oil - a stack;
  • paprika, curry - 5 g each;
  • bay leaf - 2 pcs.;
  • turmeric, herbs, salt - to taste.

Step-by-step recipe for execution:

  1. Meat is prepared: washed, freed from the films and cut into slices.
  2. In the Baking program, the beef is fried for 15 minutes, after which half the onion rings and carrot bars are thrown into the bowl. The device continues to work in the same mode for a similar period of time.
  3. Pure rice is laid out on zirvak, spices are added.
  4. Water is poured, and the dish is cooked for 40 minutes in the Plov program.
  5. After the signal, garlic cloves are buried in the cereal, and the treat is insisted for another quarter hour on heating.

If children will eat pilaf, then curry is better to exclude from the set of spices.

Cooking in Uzbek

An unconventional way of cooking pilaf with calf meat does not affect the softness of beef and friability of rice.

To verify this, you should prepare:

  • beef - 550 g;
  • rice is a little less;
  • carrot - 500 g;
  • onion - 2 times less;
  • vegetable oil - 2 piles;
  • garlic, salt and spices are optional.

The sequence of actions:

  1. Rice in a colander is washed and left to remove all the liquid.
  2. Beef is cut into pieces, not too small straws are prepared from onions and carrots.
  3. The meat is fried in the program "Frying", while the time is set to 30 minutes.
  4. When the main product gets a blush, onions and carrots are added at intervals of 5 minutes.
  5. The softness of the last root crop is a signal to add water, after which the zirvak is prepared before the signal of the device.
  6. Rice is distributed, spices are thrown, garlic is pressed, more water is poured.
  7. A dish is being prepared on the Plov program, time is the default.

When the pilaf is infused 15 minutes after the sound signal, you can mix it and immediately put it on the plates.

Unusual bulgur variation

Loose steamed wheat, also known as bulgur, perfectly replaces traditional rice in pilaf. The main thing is to choose larger cereals.

 

Structure:

  • ground beef - ½ kg;
  • carrots - 150 g;
  • onions - as many;
  • vegetable oil - a stack;
  • bulgur - 200 g;
  • prunes - 100 g;
  • spices, herbs and salt.

The treat is prepared as follows:

  1. Vegetables are chopped into cubes, which are fried for about 10 minutes in the appropriate mode.
  2. For 5 minutes, minced meat and prunes are added to them.
  3. Next, the zirvak is covered with bulgur, covered with water.
  4. Spices are thrown, the operation of the device is switched to the "Cooking" mode for 25 minutes.

Ready pilaf in plates is sprinkled with chopped herbs.

The recipe for those on a diet

In order to cook beef pilaf for people watching their figure, you need almost the same set of products. Only the cooking method will differ.

Essential ingredients for ½ kg of meat:

  • carrots and onions - 300 g each;
  • raisins - 50 g;
  • rice - ½ kg;
  • water - ½ liter;
  • garlic - 1 clove;
  • salt and spices.

Execution Process:

  1. Meat and root crops are not chopped very finely and laid in the multicooker bowl.
  2. Some water, spices and salt are added.
  3. Zirvak stewed to soft vegetables.
  4. Next, pour rice, which is covered with water.
  5. The dish is cooked in Pilaf mode for about 1 hour.

Due to the lack of preliminary frying, such a dish can be offered to supporters of proper nutrition.

Loose barley pilaf with meat

Many do not particularly like pearl barley and everything that comes from it, probably, except for fish soup. But this pilaf will definitely change the idea of ​​pearl barley for the better.

Structure:

  • beef - ½ kg;
  • barley - 350 g;
  • carrots - 200 g;
  • onions - as many;
  • vegetable oil - a stack;
  • tomato paste - 15 ml;
  • water - 800 ml;
  • hot pepper - 1 pod;
  • spices, herbs and salt.

Working process:

  1. From beef, onions and carrots, zirvak is traditionally prepared in the "Frying" mode.
  2. At this time, washed and dried pearl barley is fried until golden brown in a pan.
  3. Ready zirvak is filled with 200 ml of water with a paste diluted in it and stewed for 30 minutes on the corresponding program. Pieces of hot pepper are added at the same time.
  4. After the signal, barley is thrown, garlic and water are added.
  5. Cooking time in the Plov program is set to 40 minutes.

If there is no hot lovers, then pepper can be put only for piquancy. It will be enough ¼ part of the pod.

Thanks to such a kitchen appliance as a slow cooker, beef pilaf is prepared very simply and quickly.

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