How to cook a pilaf in a multivark, if there is no "Plov"

Prepare pilaf in a multivark, if there is no "Pilot" mode, it is quite easy and simple. After all, this dish should be done in several stages, during which you can use and completely different features of this modern kitchen unit.

How delicious to cook pilaf in a multivark, if there is no "Plov"

Necessary ingredients:

• Fresh lamb meat with fat inclusions (pitted) - 500 g;
• Carrots large - 2-3 pcs .;
• Tomato paste - a few large spoons (if desired);
• Spices specially designed for pilaf - at personal discretion;
• Bulbs large - 2 pcs .;
• Iodized salt - 1 full small spoon;
• Long grain rice - 1 or 2 faceted glasses (depending on the number of guests);
• Olive oil - 35 ml;
• Ground pepper - to taste;
• Garlic whole brown - 1 head.

Meat processing

For such an oriental dish, you can use absolutely any kind of meat product. However, the best taste is obtained from a fat lamb or lamb. Meat is required to be washed, cleaned of various wreaths, veins and films, and then cut into medium pieces.

Vegetable processing

Before preparing a pilaf in a multivark, it is necessary to take care of the availability of necessary vegetables. In this case, we use carrots and onions. Both products need to be washed, cleaned and chopped.

Processing of cereals

Long-grain rice should be cleaned of the existing debris, put into a sieve, and then rinse with hot water.

Cooking pilaf in a multivark

To make this dish fragrant and tasty, fat meat of a sheep or lamb should be pre-fried together with chopped onions and fresh chopped carrots. To do this, all listed ingredients are required to put in the dishes of this kitchen device, add to them iodized salt, olive oil and black pepper. The products must be mixed and then the lid closed and put into baking mode for 25 minutes. During this time lamb with vegetables is fried from all sides and will become more fragrant.

But how in the future to cook pilaf in a multivark, if there is no "Pilot" mode? The answer to this question is quite simple: for boiling long grain rice, it is necessary to use the quenching method.

To the ready-made meat and vegetables should be poured clean and thoroughly washed croup, and then add to them a little more iodized salt, aromatic spices designed specifically for pilaf, several spoons of tomato paste, garlic head (whole with husks) and 2 faceted glasses of drinking purified water. It is advisable to cover the rice surface with a bouillon not more than 1.5 or 1.9 cm. Next, all the ingredients in the bowl should be mixed, closed tightly with a lid and put on the stew for 90 minutes.

It should be specially noted that pilaf in the multivark, if there is no "Pilot" mode, is prepared by the method of extinguishing is not worse. After the sound signal of the kitchen unit, the fat oriental dish should be mixed with a large spoon, and then spread on plates and served for dinner with fresh cut vegetables, greens and wheat bread.