Uzbek pilaf in a slow cooker

Sunny Uzbek pilaf can be cooked in a slow cooker. Pilaf is one of the favorite and solemn dishes of the East, and there is no doubt that real pilaf is made from mutton. Although pork is used in modern variations. In order for the pilaf to be correct, it is necessary to follow the sequence of bookmarks. This affects the quality, I don't really want to get porridge with meat instead of crumbly pilaf. The sequence is as follows: carrots, onions, meat, rice.
Tatiana MaslovaAuthor avatar
The author of the recipe

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the recipe composition
By weight of the composition:
Proteins 26 % 7 g
Fats 26 % 7 g
Carbohydrates 48 % 13 g
143 kcal
GI: 21 / 79 / 0

Step-by-step cooking

Cooking time: 2 hours
  1. Step 1:

    Step 1.

    Pilaf Products

  2. Step 2:

    Step 2.

    Cut carrots into strips

  3. Step 3:

    Step 3.

    Pour vegetable oil into the bowl of the slow cooker, put carrots and set the Frying mode for 15 minutes. Let the slow cooker execute the program.

  4. Step 4:

    Step 4.

    Peel the onion, chop it and add it to the carrots. Set the "Frying" mode, 10 min. it will be enough for onions

  5. Step 5:

    Step 5.

    While frying vegetables, cut the meat.

  6. Step 6:

    Step 6.

    Add to vegetables.

  7. Step 7:

    Step 7.

    Set the "Frying" mode, set the time to 15 min. Let the slow cooker execute the program.

  8. Step 8:

    Step 8.

    Add salt. Add barberry and turmeric. and hold it on the "Frying" mode for 15 minutes. It is necessary to mix the components of the pilaf with a wooden spatula at each bookmark.

  9. Step 9:

    Step 9.

    Rinse and dry the rice. A clean linen towel is suitable for this.

  10. Step 10:

    Step 10.

    Put the rice on the meat, spread evenly. Put a head of garlic on top, a string of pepper.

  11. Step 11:

    Step 11.

    Set the "Rice/cereals" mode, set the time to 1 hour. Wait until the slow cooker executes the program.

  12. Step 12:

    Step 12.

    Our crumbly pilaf is ready.

Caloric content of the products possible in the composition of the dish

  • Lean mutton - 169   kcal/100g
  • Fat mutton - 225   kcal/100g
  • Lamb - brisket - 533   kcal/100g
  • Mutton - ham - 232   kcal/100g
  • Lamb chop on a bone - 380   kcal/100g
  • Lamb shoulder - 284   kcal/100g
  • Mutton - dorsal part - 459   kcal/100g
  • Raw wild rice - 353   kcal/100g
  • Brown raw rice - 360   kcal/100g
  • Boiled brown rice - 119   kcal/100g
  • White fortified raw rice - 363   kcal/100g
  • Fortified boiled white rice - 109   kcal/100g
  • White rice, steamed, with long grains raw - 369   kcal/100g
  • Steamed white rice, boiled with long grains - 106   kcal/100g
  • Instant dry rice - 374   kcal/100g
  • Instant rice, ready to eat - 109   kcal/100g
  • Fig - 344   kcal/100g
  • Carrots - 33   kcal/100g
  • Dried carrots - 275   kcal/100g
  • Boiled carrots - 25   kcal/100g
  • Garlic - 143   kcal/100g
  • Turmeric - 325   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Barberry - 29   kcal/100g
  • Hot capsicum - 40   kcal/100g
  • Salt - 0   kcal/100g
  • Water - 0   kcal/100g
  • Onion - 41   kcal/100g

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