Pilaf in a slow cooker with tomato paste. A simple recipe for cooking pilaf with chicken

In the national Uzbek cuisine, to which the famous pilaf belongs, it is not customary to use any other types of meat except lamb. In addition, instead of the usual vegetable oil, oriental chefs actively use lamb fat. It is these products, combined with steamed rice, carrots, onions and carefully selected spices, that form the basis of a unique pilaf. However, we will try to deviate somewhat from the traditional recipe and prepare an equally tasty pilaf with chicken and tomato paste. Let's do this in a modern way - in a slow cooker, fortunately it has modes that allow you to get a completely authentic pilaf as a result.

How to cook pilaf with chicken in a slow cooker - recipe with step-by-step photos

Products:

roasted rice - 400 g;

chicken - 5 thighs;

onion and carrot - 2 root vegetables each;

spices for pilaf with turmeric;

garlic - 6 cloves;

dry parsley;

chili pod;

vegetable oil – 2-3 tbsp. spoons;

water - 500 ml;

tomato paste 50 ml;

salt - to taste.

Preparation. As the technology for preparing rice provides, first of all we steam the cereal (certainly calcined and long-grained) in boiling water for a short hour. At this time, we begin preparing the remaining ingredients.

So, finely grate the garlic and carrots, chop the chili pepper and cut both white onions into cubes. Next, we wash the thighs, remove unnecessary skin, bones and transparent films and cut the meat into medium pieces.

In the “Frying” mode, with the multicooker lid open, fry the chicken, then add onions, carrots, garlic and hot chili. After 10 minutes, add tomato paste, salt, parsley and special spices for pilaf, containing turmeric, into the bowl, which, together with carrots, will color our future pilaf the traditional orange color.

After stewing the meat and vegetables for about 5 minutes, add thoroughly washed (until the water is clear) rice and pour water on top, which should cover our steamed cereal by three fingers.

Then set the “Rice” or “Grains” mode, close the lid and cook the aromatic dish for about an hour. At the same time, do not forget to check the pilaf for the presence of water every 15 minutes and, if necessary, gradually add the required amount. It is also recommended to carefully use a spatula to “pry up” the lower level, which may burn slightly, so as not to damage the bottom of the bowl.

When our dish is almost ready, mix it well, close the lid, turn off the multicooker and leave to brew for a while.

To decorate this amazingly tasty pilaf, a sprig of fresh herbs will be enough, and in addition to it, a salad of tomatoes and cucumbers will be perfect.

P.S.: If this master class was useful to you, you can say “thank you” to its author by writing a comment or clicking the button of your favorite social network under the publication.

Author's photos of Yulia Kosich were used in the design of the master class. Copying is prohibited!

Pilaf is a special dish and is prepared differently in every home. There are a lot of recipes for preparing pilaf; not only the ingredients differ, but also the cooking technology. We suggest preparing pilaf with the addition of tomato paste.

Recipe No. 1

You can use different meats for pilaf; in this recipe we will use veal.

Ingredients:

Rinse the rice 2 hours before cooking and add cold water to swell. Wash the veal, dry it on a paper towel and cut into small pieces.

Cut the onion into half rings, bell pepper into cubes or strips. Place the chopped vegetables in a frying pan with heated oil and fry until golden brown. Add tomato paste to the vegetables, simmer for another minute or two and remove.

Pour oil into a thick-walled dish (a small cauldron or a regular duck pot will do) and put it on the fire. Throw the meat into the heated oil, add salt, pepper and mix. Now you need to add water, the water should completely cover the layer of meat. Reduce the heat, cover the cauldron with a lid and simmer the meat for 20-25 minutes. The meat needs to be stirred periodically.

While the veal is stewing, drain the water from the rice and rinse the cereal well again. Place the rice on top of the meat, and on top of it, vegetables fried with tomato paste. Add a little salt to the top of the rice and add pilaf seasonings. Now add water to the cauldron. The water should slightly cover the contents of the cauldron. Cook the dish over low heat until done. This usually takes 30-40 minutes. At the end of cooking, add chopped herbs. At this stage, the pilaf can be mixed.

Recipe No. 2

Pilaf with tomato paste can also be prepared in a slow cooker. For cooking you will need the following products:

Cut the meat into small pieces and throw it into the multicooker bowl, onto the bottom of which sunflower oil has been previously poured. Add water and simmer the meat on the simmer mode for an hour. If you use non-beef, the stewing time will be shorter. For pork, 30 minutes is enough, and for chicken, 20. Make sure that the water does not completely boil away during stewing. If this happens, the water will need to be added.

While the meat is stewing, grate the carrots on a coarse grater and cut the onion into half rings. Switch the multicooker to frying mode, add carrots and onions. Fry vegetables and meat for 8 minutes with the lid open. At the end, add tomato paste. Now put the rice on top, add salt and spices. Fill the pilaf with water so that the grain is completely covered. You need to cook on the “Rice/buckwheat” mode for 40 minutes. Mix the finished dish and serve.

• For pilaf, you can use juice or homemade tomato puree instead of tomato paste. In this case, the amount of the ingredient must be doubled.
• If you let the finished pilaf sit for 30 minutes, it will be even tastier.
• To add a piquant taste, an unpeeled head of garlic is inserted into the center of the cauldron. This is how the dish is prepared.

Try to cook pilaf according to the recipes we suggested, and please your household.

With the advent of kitchen appliances, the processes of preparing even complex dishes have become quite familiar and easy for many housewives. Today, using a step-by-step recipe with photos, we will tell you in detail how to cook delicious, crumbly pilaf with chicken in a slow cooker. Ideally, such a dish should be cooked in a cauldron, or even better over a fire, but if you don’t have the time and energy, then this recipe is for you.

The multicooker does an excellent job of preparing cereal dishes. Milk porridge and pilaf are good in it.
The advantage is that everything is prepared in it quickly, without much difficulty. A minimum of fat is used, which is suitable for a healthy diet, the rice does not burn and always turns out crumbly and tasty.

How to cook pilaf in a slow cooker with chicken

As in the classic recipe, pilaf cooked in a slow cooker consists of two main components: rice and meat. Our photo recipe requires chicken. You can use both breast fillets and less meaty parts, such as chicken wings. To cook a more dietary pilaf with chicken that is suitable for proper nutrition in a multicooker, add a minimum of oil, or better yet, cook without it at all, because all modern multi-bowls are made of non-stick coating.

Ingredients

• Chicken (drums, thighs) - 500 gr.;
• Seasoning for pilaf;
• Ground pepper;
• Bay leaf - 2 pcs.;
• Large carrots - 2 pcs.;
• Rice groats - 250 gr.;
• Curry seasoning;
• Black peppercorns - 6 peas;
• Tomato paste - 1 tbsp. spoon;
• Salt.

How to cook delicious, crumbly chicken pilaf in a slow cooker

Step 1.

Prepare the chicken parts. To prepare chicken pilaf in a slow cooker, you can use parts that contain some meat. These include: the neck part, the first and second phalanges of the wings, the ridge, chopped into pieces. You don't have to remove the skin.

Step 2.

After you wash and cut the chicken, you should place it in a frying pan without adding fat.

Step 3.

Fry the chicken well until the fat melts and releases. Add seasoning for pilaf (or chicken), black pepper.

Step 4.

While the chicken is roasting, prepare the carrots. Cut it into small pieces with a knife.

Recipe tip: For pilaf, it is better to cut carrots into sticks than on a grater, so that when cooked they retain their shape and give off more flavor and aroma.

Step 5.

Transfer the fried chicken to the multicooker bowl.

Step 6

Add carrot sticks on top.

Step 7

On the multicooker, turn on the “pilaf” mode. This mode is found in all modern kitchen assistants.

Step 8

Add bay leaf and peppercorns.

Step 9

Pour thoroughly washed rice into the bowl. Rice should be washed until the water becomes completely clear.

Step 10

To make delicious chicken pilaf in a slow cooker, you should add a little curry. This seasoning will give a beautiful color and pleasant taste.

Step 12

Carefully pour boiling water into the multicooker bowl two centimeters above the level of the chicken pilaf.

Step 13

Add salt to taste. Don't forget that rice absorbs salt well.

Pilaf in a slow cooker with chicken is a very nutritious, satisfying and tasty dish. It is worth noting that pilaf is convenient due to the cooking method - a full dinner is prepared at one time, and using a multicooker makes the cooking process even faster and more convenient.

Chicken pilaf in a slow cooker according to the classic recipe:

• chicken meat 1 kg;
• rice 3 cup;
• onion 400 gr;
• carrots 600 gr;
• salt ½ tbsp. l.;
• ground black pepper 1 tsp;
• water 5 glass;
• garlic 1 head;
• a bunch of greens (parsley and dill);
• oil 5 tbsp. l.

Procedure:

1. Wash the chicken meat well, removing any remaining fluff if necessary. It is recommended to use breast meat. Cut the meat into cubes and place in a separate bowl.
2. Peel the onion and cut into medium cubes. Also peel and grate the carrots or finely chop them.
3. Prepare the greens: wash, chop with a sharp knife.
4. Let's start cooking: pour a couple of tablespoons of vegetable oil into a bowl and lower the onion, then the carrot. Cook in the “Fry” mode for 5-7 minutes until golden brown. Then add meat. Mix the contents well and continue cooking with the lid open, stirring occasionally with a spatula. Fry the meat quite a bit. Add spices and salt; you can use any spices if desired.
5. While the chicken is cooking, let's take care of the rice - rinse it from debris and dust until the water becomes clear. When the meat has been fried for 5-8 minutes, add rice, add hot water, insert 2-4 cloves of garlic into the contents, switch to the “Pilaf” mode and leave to simmer for 40 minutes.

The pilaf is ready. Mix the meat and rice thoroughly and place on plates.

Cooking from chicken breast

Cooking pilaf in a slow cooker in just an hour is not difficult:

• chicken fillet 300 gr;
• rice 260 gr;
• carrots 100 gr;
• onion 100 gr;
• butter 35 g;
• curry 1 tsp;
• garlic, minced 2 tsp. or dry 1 tsp;
• filtered water 330 ml.

Procedure:

1. Chicken is cooked quickly, making it the best option for quick cooking.
2. In this version of the recipe, everything is prepared simply and quickly: cut the peeled carrots and onions into small cubes, cut the chicken into medium cubes or slices.
3. Place everything in a multicooker bowl, sprinkle with spices, pour over oil, and mix well.
4. Then pour the washed cereal on top, fill it with hot water and turn on the “Pilaf” mode. The dish takes an hour to prepare. This time is quite enough to obtain a fragrant dish.

Rice prepared this way turns out fluffy and satisfying.

Uzbek pilaf with chicken in a slow cooker

Traditional Uzbek pilaf is prepared very fatty and with lamb. Nevertheless, with chicken the dish turns out tasty, but what is important is not greasy, and therefore more dietary.

• 500 grams of chicken meat;
• 2 avg. carrots;
• 2 avg. bulbs;
• 2 cups rice;
• 1 large head of garlic;
• small hot pepper;
• 2 stacks of butter;
• salt 1 tbsp. l.;
• set of spices for pilaf or chicken 2 tsp.

Procedure:

1. Clean and wash all ingredients in advance. Let's start with the onion: it needs to be cut into thin halves of rings. To prevent the onions from causing tearing, immerse the heads in cold water for 10-15 minutes. Then the carrots - we cut them into strips by hand so that they are similar in size to onion half rings.
2. Next will be the meat: cut it into small portions.
3. Pour oil into the bowl of a kitchen invention, fry the onion half rings in it until golden brown in the “Frying” mode, then add the meat. It is very important to fry the meat only with onions - the juice and aroma of this vegetable makes the chicken very tasty, giving it a special note. Immediately add spices and salt.
4. Only after 10-15 minutes of frying the meat can you add carrots, turn on the “Stew” mode and leave for 15 minutes.
5. After a quarter of an hour, mix the contents and add hot water so that it covers the meat. Place hot chili and a head of garlic in the middle. Close the lid and leave to simmer for 8-10 minutes. After this period of time, take out the pepper, you can leave the garlic, mix everything and add rice. If necessary, add water to the level of the rice, sprinkle a little salt, and close the lid. We cook for another half hour. Traditionally, the dish is not mixed, but served in puff form.

Diet recipe

The recipe is suitable for anyone who wants to eat healthy, or just watch their figure:

• chicken or turkey meat without skin 500 g;
• rice 500 gr;
• onion 150 gr;
• carrots 200 gr;
• vegetable oil 1 stack;
• filtered water 800 g;
• salt 1 tbsp. l. without top;
• mixture of peppers, curry, turmeric, cumin 2-3 tsp.

Procedure:

1. We rinse all the products in advance, clean the vegetables and chop them finely, you can grate them.
2. Cut the meat into small slices. Place vegetables and meat in the multicooker container, set the “Stew” mode and start the multicooker. Mix the contents thoroughly, add warm water, add a little salt, add spices and close the lid, cook for a quarter of an hour.
3. Meanwhile, wash the cereal and add it to the mixture in an even layer, leveling with a spoon. Add half a liter of boiling water on top, lightly salt and cover with a lid.
4. Turn on the “Pilaf” mode for half an hour.

Barley pilaf with chicken in a slow cooker

• pearl barley 340 gr;
• fillet 500 gr;
• onion and carrot 200 g each;
• 1 glass of butter;
• hot water 1 liter;
• hot pepper ¼;
• 4-5 cloves of garlic;
• spices for pilaf table. spoon;
• tomato paste 3 tablespoons.

Procedure:

1. First of all, chop the meat very finely.
2. Turn on the “Frying” mode in the multicooker for half an hour and pour in the oil.
3. We cut the onion into halves of rings, and the carrot into strips. During this time (about a quarter of an hour), the multicooker warms up sufficiently and you can fry the meat and onions until the end of the timer.
4. We wash the cereal and fry it in a dry frying pan for 3-5 minutes to make the pilaf crumbly.
5. Pour carrots into the bowl, pour in a little oil, cut and add pepper, all the spices, mix well.
6. When the timer finishes cooking, select the “Pilaf” mode for half an hour, fill the contents with water, add cereal and finish cooking.

Cooking with mushrooms

• chicken fillet 1 pc.;
• any mushrooms 200 gr;
• rice 2 cups;
• onion 2 pcs;
• carrots 2 pcs;
• salt ½ table spoon;
• hops-suneli 1 tbsp. l.

The process is no different from the previous options: the prepared vegetables are first fried in a slow cooker, then together with the meat for another 15 minutes, and then cooked with rice for 30-40 minutes.

With prunes

For this recipe, you can use the previous composition, replacing the mushrooms with dried prunes:

• chicken fillet 1 pc.;
• soft prunes 200 gr;
• rice 2 cups;
• onion 2 pcs.;
• carrots 2 pcs.;
• salt ½ table spoon;
• set of spices for chicken 1 tbsp. l.;
• drinking water 1 cup.

We begin to prepare the frying, after processing the fillet, cut into pieces with finely chopped prunes. Then add the cereal, fill the container with the dish with prepared water and cook until ready in the “Pilaf” mode for 40 minutes.

Nuances of cooking in a slow cooker: Redmont, Polaris

Multicookers from different companies differ slightly in functionality. Both companies are among the most popular among users.

What is their difference?

According to the main parameters, both multicookers are absolutely identical - bowl volume is 5 liters, heating power is 860 W. The difference is very small: Redmont has a bread baking mode and a function to turn off auto-heating. And Polaris is suitable for making yogurt. Cooking pilaf in different types of equipment is not fundamentally different, so you can purchase any of them.

Initially, pilaf was prepared only in eastern countries. Then the cooking technology spread all over the world and became firmly entrenched in the cookbook of many families. Plov has taken root well in Russia; today there are many variations of it. The dish can be prepared with pork, chicken, beef, as well as fish or mushrooms.

Beef pilaf

• onion - 0.3 kg.
• rice (preferably steamed) - 0.5 kg.
• carrots - 0.5 kg.
• seasoning for pilaf - quantity to taste
• oil - 80-100 ml.
• garlic - 7-9 cloves
• sugar - 15 gr.
• hot pepper (optional) - half a pod
• veal/beef (optional) - 0.6-0.7 kg.

1. First, wash the beef meat, chop it into small pieces measuring about 2 by 2 cm. Chop the onions into half rings or small cubes. Wash the carrots and chop into bars.
2. Pour oil into the multicooker bowl, heat it up, and place the meat inside. Set the frying or baking function, simmer the meat until translucent.
3. Add chopped onion, fry until light brown. Place the carrots and granulated sugar inside, it will make the carrots bright orange.
4. When the vegetables and beef are fried, salt them, you can add seasoning for pilaf or other favorite spices (cumin, paprika, etc.). Stir again and level.
5. Now rinse the rice 3 or 4 times. Place it on top of the remaining ingredients in the multibowl, but do not stir. Peel the garlic cloves and press evenly over the entire surface of the contents.
6. Do the same with the washed pepper pod (optional). Now add filtered water at room temperature. The liquid should cover the rice by 1 cm.
7. Close the multicooker, set the new “Pilaf” or “Porridge” mode. When the appliance beeps when finished, do not open the lid. Let the pilaf stand for a third of an hour.
8. After the specified time, remove the garlic cloves and peppers and serve. Place the main dish in the center of the plate, and add fresh or stewed vegetables to the sides. Sprinkle with herbs and taste.

Pilaf with pork

• steamed rice - 0.45 kg.
• pork ribs or tenderloin - 0.45-0.5 kg.
• carrots - 150-180 gr.
• onions - 2 pcs.
• sugar - 15 gr.
• oil - 80 ml.
• garlic - 8 cloves
• prunes - 1 zmen
• chili pepper - 1 pod
• barberry and cumin - to taste

1. Tackle the rice first. It must be washed with water several times to remove plaque. Then soak the grains in hot water for about 2 hours. At this time, wash and chop the meat (ribs), chop the carrots and onions.
2. Pour the oil into the multi-bowl, heat it on the “Baking” or “Frying” program. Place the tenderloin or chopped ribs into hot oil. Add sugar and stir for 1 minute.
3. Continue to fry the meat until it is golden and crusty. Add onion, cook until translucent. Send carrots, chopped into bars, here.
4. When the fried pork is ready, salt it and add spices. Stir. Add rice soaked in water and smooth everything out with a spatula. Place the prunes, peppers and peeled garlic cloves into the surface until they are barely visible.
5. Pour in filtered water at room temperature. Do this along the edge of the multi-bowl or on a spoon, otherwise the grains will mix with the meat and vegetables. The liquid should cover the rice by 1.5-2 cm.
6. Cover the device and set the “Pilaf” or “Grain” function. When the timer rings, do not rush to open the lid. Let the pilaf brew for about 1 hour on the heating mode, then remove the garlic and pepper from it.

Pilaf with chicken

• garlic head - 1 pc.
• long rice - 440 gr.
• chicken fillet - 600 gr.
• onion - 100 gr.
• carrots - 2 pcs.
• oil - 90 ml.
• spices - to taste

1. Heat the vegetable oil on the “Baking” function, then fry the onions and carrots in it. Add the diced chicken fillet and cook along with the vegetables.
2. Add spices and stir contents. Add peeled tomato or tomato paste if desired. Continue cooking with the lid open for 6 minutes.
3. During this time, rinse the rice and place it on top of the entire contents of the multibowl. Insert a peeled head of garlic in the center and fill with water to 1.5 cm.
4. Turn on the “Rice” or “Pilaf” program for 60 minutes. When the multicooker beeps when it is finished, turn it to “Keep Warm.” Wait half an hour and taste.

Vegetable pilaf

• onions - 2 pcs.
• steamed or long rice - 450 gr.
• carrots - 2 pcs.
• garlic - 8 cloves
• zucchini - 0.1 kg.
• sweet pepper - 100 gr.
• large tomato - 0.1 kg.
• parsley, dill - to taste
• vegetable oil - 75 ml.
• green beans - 1 seed

1. Remove the skins from the onion and chop the vegetable into strips. Chop the tomato into cubes, peel the bell pepper and cut into random order. Chop the carrots into bars, do the same with the zucchini.
2. The vegetables are ready, now peel the garlic and cut it into thin slices. Rinse the rice in several waters, then soak in boiling water for half an hour. Stew the onions and carrots in a multi-bowl until golden brown.
3. Add all other vegetables, including garlic. Continue frying on the appropriate setting for about 5 minutes. Add green beans and smooth the surface.
4. Season with salt and add washed and soaked rice. Set the “Pilaf” or “Rice” function and cook for 60 minutes. When the alarm rings, turn on “Heat” for 20 minutes. Serve with greens.

Pilaf with fish

• fish fillet - 500 gr.
• carrots - 1 pc.
• onions - 2 pcs.
• laurel - 3 pcs.
• tomato paste - 30 gr. (optional)
• spices - to choose from
• rice - 400 gr.
• water - 600 ml.
• oil - 110 ml.

1. Place fish pieces at the bottom of the multibowl so that there are small gaps between the fillets. Pour in vegetable oil. Peel and wash the onions and carrots. Finely chop the vegetables and place them in the same spaces between the fish. Set the “Frying” mode and wait 10 minutes.
2. After the specified time has passed, stir the chopped vegetables and turn the fish over. Mix tomato paste into the products. Continue cooking on the set mode for about 5-7 minutes. You can do it another way: prepare the frying in a separate frying pan, add the paste at the end of the manipulation.
3. A few minutes after frying, turn the fish fillet over and sprinkle with spices and salt. Next, you need to add rice and pour in the water indicated in the recipe. Cook the dish in the “Stew” mode for 40-50 minutes. After completing the operation, check the figure.
4. If, in your opinion, the pilaf is not quite ready, continue cooking. Add water if necessary to prevent the rice from becoming dry. To do this, it is recommended to pour in 120 ml. Simmer the dish for 10-15 minutes. Serve the pilaf without stirring. In doing so, you must cover all layers.

Pilaf with chicken hearts

• carrots - 3 pcs.
• onions - 2 pcs.
• chicken hearts - 950 gr.
• rice - 350 gr.
• butter - 95 gr.
• water - 650 ml.
• salt - to taste
• garlic - 1 head
• spices - to taste

1. To make truly tasty pilaf, you need to properly prepare the offal. Rinse the hearts thoroughly, remove any film and cut into two parts. Place the butter in a multi-bowl and melt the creamy product.
2. Next, it is recommended to separately fry chopped onions, hearts and grated carrots. Add salt and spices to the prepared ingredients. Next, you need to thoroughly rinse the rice. Repeat the procedure several times.
3. Place the rice on top of the roast and offal. Peel the garlic and arrange the cloves around the grain. Heat the required amount of water specified in the recipe and pour into the main dish. Set the device to the “Extinguishing” mode. Simmer the dish until the timer signal.

Sweet pilaf

• water - 0.5 l.
• raisins - 200 gr.
• long rice - 300 gr.
• carrots - 1 pc.
• butter - 80 gr.
• apples - 2 pcs.
• unrefined oil - 30 ml.
• cinnamon - 5 gr.
• cloves - 2 buds
• turmeric - 4 gr.
• honey - 40 gr.

1. Place the raisins in a heat-resistant container, pour boiling water over the dried fruit, and leave for 10-12 minutes. After this, drain the liquid. Wash the carrots thoroughly and peel off the top layer. Grate the root vegetable on a fine grater.
2. Wash the apples, remove the core, chop into pieces. Pour the vegetable oil into a multi-bowl and heat thoroughly. Add carrots and apples. Fry the ingredients for 8 minutes.
3. Next, you need to add all the spices, butter, honey and raisins to the multibowl. Stir the ingredients to a relatively homogeneous paste. Add rice and stir. The cereal should turn orange.
4. Fill the dish with the required amount of water and simmer the food for 40 minutes. After the allotted time, check the ingredients, add water if necessary and simmer. The dish is equally tasty in any form.

Pilaf with mushrooms

• rice - 350 gr.
• champignons - 420 gr.
• water - 630 ml.
• onions - 2 pcs.
• spices - in fact
• garlic - 7 cloves
• carrots - 1 pc.
• oil - for frying

1. Prepare the mushrooms properly. Choose exclusively high-quality and proven raw materials. Otherwise, you risk serious poisoning.
2. Wash and peel the vegetables, rinse the rice several times. Pour the required amount of oil into the multi-bowl and heat it thoroughly.
3. Place finely chopped mushrooms, carrots and onions into a container. A quarter of an hour after frying, add the required amount of spices, focusing on your taste.
4. Place the soaked rice on top of the prepared vegetables. Stick the garlic into the coated cereal. After 50 minutes, the pilaf will be ready in the “Stew” mode.

1. When preparing pilaf, garlic can be chopped into a dish or left in the casing. There is practically no difference, a matter of taste. Remember, when frying vegetables in a multibowl, stir the ingredients only with a wooden spatula.
2. To avoid getting sticky porridge, it is recommended to rinse the rice several times before cooking. Delicious pilaf will come from high-quality varieties of cereals. Choose grains of medium length or longer.
3. It is not recommended to prepare pilaf from Indian and Thai varieties of rice. Otherwise, you will not be able to get the desired dish. As a rule, spices in the form of hot pepper, barberry, cumin and whole cumin grains are ideal for pilaf.
4. Remember, to prepare delicious pilaf you need to pour in boiling water, this way the temperature will not be disrupted. As a rule, you can combine many products with a ready-made dish, mainly fresh vegetables and herbs.

To prepare truly delicious pilaf, you need to follow practical recommendations. Choose the most suitable recipe for yourself and go for it. Pamper your household with non-standard pilaf. Choose premium quality rice.

Video: delicious pilaf in a slow cooker