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Pilaf with beef in a multicooker
Instructions
First, prepare all the products for cooking beef pilaf in a multicooker. Wash the meat thoroughly, pat it dry (ideally it should be completely dry), and cut it into small pieces. They can be cubes or strips, thin square or rectangular slices (the thinner the meat is cut, the less time it will take to cook). Peel a thin top layer off the carrot, rinse it, and cut it into fairly thin strips. If you don't want to bother, grate the vegetable on a coarse grater. Remove the peel from the onion and finely chop it. Peel and rinse the garlic (it does not need to be chopped).
Turn on the multicooker and set the "Frying" program for a third of an hour. Melt the pork fat in the bowl and fry the pieces of meat until lightly browned. Then add the onion to the meat and fry for another 5–10 minutes. Do not close the lid of the appliance.
Pour some broth into the bowl with the meat and onion (just enough to cover the meat), switch the multicooker to "Stewing" mode, close the lid of the appliance, and set the cooking time to 1 hour.
After the multicooker's signal announcing that it has finished, add the chopped carrot, the spices, the thoroughly washed rice, and the barberries to the bowl, and stir.
Pour in enough broth so that it just barely covers the ingredients, and stir again. Scatter the garlic cloves over the top (or poke them into the rice and meat) and close the lid of the appliance. Now switch the multicooker to the "Pilaf" program and set the time to 45 minutes.
As soon as the multicooker announces that it has finished, you can open the lid, take out the bowl with the finished dish, spoon the pilaf with barberries onto plates, and serve.Cook beef pilaf in a multicooker with pleasure. Bon appetit!
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