Pork pilaf in a multicooker

According to tradition, pilaf is made from lamb — this is what the classic Uzbek recipe requires. But aren’t rules set to be broken? Nowadays it is cooked with any meat, be it beef or pork or chicken pilaf in a multicooker.

To cook delicious pork pilaf in a multicooker, you will need a good piece of fresh, not frozen meat. Any will do: fatty or not so much (in the first case, it needs to be fried longer for the fat to melt, and in the second, conversely, more oil needs to be added). Long-grain rice, spices, and a standard set of vegetables are also needed: onions, carrots, garlic.

The multicooker is great in that the dish cooked in it will be crumbly. The rice will perfectly steam, absorbing the aroma of the meat and spices. Very tasty, don’t miss the chance to try it!

Multicooker: Elenberg Multicooker MC-1

Ingredients

• pork shoulder – 500 g;
• refined sunflower oil – 2 tbsp;
• pilaf seasoning – 1.5 tbsp;
• large onion – 1 pc;
• carrot – 1 pc;
• long-grain polished rice – 1 cup;
• water – 1.5 cups;
• garlic – 1 head;
• salt – to taste.

Cooking

1. Cut the pork into small pieces about 1x1 cm. Larger pieces are not needed, as the dish cooks relatively quickly, we will not boil the zirvak separately, just fry the meat with the vegetables. Pour a couple of tablespoons of vegetable oil into the bottom of the multicooker bowl, set to 'Fry' mode, and wait for the oil to heat up. Place the pieces of pork in it. Attention! This recipe used fatty shoulder, if your meat is lean, then take 5-6 tbsp of vegetable oil (it should completely cover the bottom of the bowl).

2. Fry until golden brown without a lid — this will take about 10 minutes. Focus on the color of the meat; it should turn golden and acquire a crust. Sprinkle with spices.

3. Immediately add the onion, diced. Fry with the meat in the same mode with the lid open for 4-5 minutes, stirring occasionally. The onion should become soft and slightly sweet.

4. Then add the carrot, peeled and cut into sticks. Continue frying for another 5 minutes until the carrot softens. Turn off the multicooker.

5. Rinse the rice in cold water (1 cup = 250 ml). Mix the pork with the onion and carrot again, sprinkle the rice on top, and level it with a spoon. Stick the garlic cloves (no need to peel them) into the rice in a circle.

6. Pour in 1.5 cups of water (the ratio of rice to water is 1:1.5, that is, for one cup of grains, one and a half cups of water are needed). It is best to pour the water in a thin stream using a spoon — this way the stream won’t disturb the rice layer. Add salt — here you need to rely on the spices you are using, as they often already contain salt, so be careful (if the seasoning is salt-free, then you need to add 2 tsp of salt).

7. Turn on the 'Pilaf' mode (or 'Porridge', or 'Buckwheat', or whatever mode your multicooker has for cooking porridge). Set the time to 40 minutes — this is enough for the rice with meat to cook. When the readiness signal sounds, stir everything, turn off the multicooker and let it sit under the lid for another 15-20 minutes so that the rice steams thoroughly.

8. That’s it — delicious crumbly pork pilaf in a multicooker is ready! Enjoy your meal!

Cooking video