Chicken Pilaf in a Multicooker

Chicken Pilaf in a Multicooker is a great option for those who do not have the opportunity to cook it in a cauldron over an open fire. A multicooker allows you to achieve the same result as in traditional cookware, in which the national dish is prepared.

You don’t have to worry too much about the dish turning out tasteless – that’s impossible. The main thing is to follow the instructions, and the multicooker will do everything itself. It is also important to choose the right rice – it should be parboiled and must be long-grain. Round rice will simply turn into delicious sticky porridge, but real pilaf must be fluffy.

Output: 8 servings.

Cooking time: 65 minutes.

Caloric content: 161 kcal per 100 grams of the dish.

Ingredients

• parboiled long-grain rice - 450 g;
• juicy carrot - 300 g;
• onion - 150 g;
• garlic - 1-2 heads;
• chicken - 1/2 carcass (730 g);
• original pilaf spice - 30 g;
• salt - almost a full tablespoon;
• odorless vegetable oil - 80 ml (should cover the bottom of the bowl by 0.5 cm);
• hot water - 620 ml.

Preparation

1. Prepare the specified ingredients for making chicken pilaf in a multicooker.

2. Finely chop the onion. It’s better to cut the carrot into elegant sticks rather than grating it, so it doesn’t turn into a mush. This way, the bright orange pieces will be clearly visible in the pilaf and will create a certain color.

3. Cover the bottom of the multicooker with oil. Zirvak (this is what the base for pilaf is called in Central Asia) loves a generous amount, so the oil should be of good quality and preferably with an olive component.

4. It should be heated first without closing the lid of the appliance. To do this, set the mode to "Fry," product type - "Vegetables" and time - 5 minutes.

5. Meanwhile, cut the meat into portions.

6. Rinse the rice several times until any foreign suspended particles are gone and the water becomes clear.

7. Water is calculated not by weight but by the volume of rice. The ratio here is 1 part rice : 1.3 parts water. Measure the required amount and bring it to a boil.

8. After 5 minutes of heating, the multicooker has signaled that the program has ended. Next, you need to set a new task for the appliance, having previously loaded the vegetables there.

9. Next, add the pieces of chicken.

10. Stir the contents with a silicone or other spatula that comes with the multicooker, so as not to accidentally damage the bowl's coating. Secure the lid.

11. Next, set the following program. Product type - "Poultry," time - 15 minutes, mode "Fry."

12. When the signal beeps after the specified time, add the spice.

13. Follow up with salt.

14. Stir everything right now, as it will not be possible to disturb the mixture after adding the rice.

15. Pour in the rice and level it out to completely cover the zirvak.

16. Carefully, so as not to disturb the top layer, pour in hot water (it should be 2 centimeters above the surface of the rice).

17. Peel the outer layers of the garlic, wash it, and stick it in the center of the rice circle.

18. Lower the lid and set the next program to "Pilaf" mode. The time for this multicooker is set automatically, although in other models without a specific "Pilaf" mode, you need to set it manually - it's 50-60 minutes. And specify the mode as "Grains" or "Rice."

19. When the signal indicates that the process is complete, do not open the bowl immediately, but leave it in warming mode for 10 minutes (it turns on automatically if the lid has not been lifted). After this, the pilaf will be fully prepared.

20. Now the rice can be mixed with the other components.

21. The most delicious and quick chicken pilaf in a multicooker always turns out fluffy, and the meat becomes very tender and soft. The dish is served hot, seasoned with fresh herbs and served separately with a spicy sauce.

Try it, the multicooker cooks the most amazing pilaf effortlessly, whether you make it with chicken or pork pilaf in a multicooker. Enjoy your meal!

Cooking Video