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Beef pilaf in a multicooker
It is hard to find a more popular dish made from grains and meat than pilaf. If you cook pilaf with beef in a multicooker rather than on the stove in a pan or cauldron, it will turn out even more tender, juicier, and more appetizing.
Any type of rice is suitable for pilaf (round-grain or parboiled long-grain, "Baldo" or red). You can use beef or lamb meat, as well as pork or chicken. When it comes to vegetables, each housewife can boldly show her imagination, adding not only carrots, onions, and garlic but also tomatoes and bell peppers. This way, the beef pilaf in a multicooker will turn out much juicier and more tender.
Ingredients
Show ingredients
- beef meat – 550 g;
- "Baldo" rice – 2 multicup;
- onion – 1 pcs (small);
- carrot – 1 pcs (small);
- garlic – 2 cloves;
- pork fat – 1 or 1.5 tablespoons (can be replaced with margarine or vegetable oil);
- spices (ground paprika, pepper, and salt) – to taste;
- dried barberry (a small handful) – 5 g;
- vegetable broth (can be replaced with water) – 4-4.5 multicup.
For cooking the dish, a REDMOND RMC-M211 multicooker is used, with a power of 860 W.
Note: in addition to the listed ingredients for cooking pilaf, you can use fresh or dried tomatoes, bell pepper, prunes, red hot pepper, saffron, cumin, caraway seeds.
Preparation
- First, prepare all the products for cooking beef pilaf in a multicooker. Wash the meat thoroughly, pat it dry (preferably until it is completely dry), and cut it into small pieces. They can be cubes or strips, thin slices in square or rectangular shape (the thinner the meat is cut, the less time it will require for cooking). Peel the carrot and rinse it, then cut it into not very thick 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 (do not crush it).
- Turn on the multicooker, set the "Frying" program for half 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, 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 (enough to just cover the meat), switch the multicooker to "Stewing" mode, close the lid of the appliance, and set the cooking time for 1 hour.
- After the signal from the multicooker indicating the end of work, add the chopped carrot, spices, thoroughly washed rice, and barberry berries to the bowl, and mix well.
- Pour everything with broth so that it just barely covers the ingredients, mix again. Scatter garlic cloves on top (or poke them into the rice with meat) and close the lid of the appliance. Now switch the multicooker to the "Pilaf" program, and set the time for 45 minutes.
- As soon as the multicooker notifies you that it has finished its work, you can open the lid, take out the bowl with the finished dish, serve the pilaf with barberries on plates, and enjoy your meal.
Cook beef pilaf in a multicooker with pleasure. Bon appetit!
