Pilaf in a pressure cooker: stages of preparation

Pilaf in a pressure cooker is not difficult to prepare. What do you need for this?
Observe the same phases and cooking modes, which are provided by the technology of making this dish in an ordinary cauldron. Then pilaf in the pressure cooker "Redmond-4504" will turn out the same gentle and fragrant.

Selection of ingredients and a review of the phases of preparation

The classic recipes of this dish always contain lamb. It's better if it's a loin on the bone. It should be taken in quantities of half a kilogram. You can cook with other, less fatty meat. If you also reduce the amount of vegetable oil, you will get a dietary pilaf in a pressure cooker. But in this case you still have to follow the sequence of actions:

• First prepare the meat by roasting;
• Then make a vegetable dressing (bearing the authentic name "zirvak");
• The above components pour water, pour rice and bring the pilaf in the pressure cooker until ready.

We will try to cook this dish in your existing kitchen unit. If we choose the right modes, then the pilaf in the pressure cooker or multivark will be excellent. It should also take into account some of the subtleties. For example, simply fried in oil the meat will turn out to be tough, and if you add it to rice half-baked and simply to cook longer, the croup will most likely come out digested. As a way out of this situation, one can name a preliminary short quenching of lamb in broth or ordinary water.

Let's Get Ready

Cut the lamb portionwise in large pieces, clean it of all veins and films. Place the meat in the pressure cooker, pour in two cups of water and salt, and close the lid, set the "Cook / Stew" mode. Pressure number 3. The time should be set for 40 minutes. If you do this, the meat will be delicious, soft, not thoroughly cooked.

Now it is necessary to prepare the so-called "zirvak". To do this, put the cooking oil in the pressure cooker set on the "Baking" mode, warm it up. Put the stewed lamb on hot fat , after having dried it, fry until crisp. Cut onions and carrots (4 pieces each) with large strips. Add to the meat, stew. Then put 2 tsp. Spices. Suitable mixtures for pilaf or grill. When the vegetables soften and the liquid component of the dish is evaporated, it's time to lay rice (one and a half glasses) and garlic (one head). By the way, you need to take groats not steamed. Then the pilaf in the pressure cooker Unit will get the right consistency, and the grains will not be too soft. Pour the rump with water. Note that its level should be one and a half centimeters above the level of rice. Place the head of garlic in the center of the bowl. Try the resulting liquid for taste and, if necessary, salt it. Now, closing the lid, you need to set the mode "Kasha", the first level, the time - half an hour. Do not open the container immediately, wait 10 minutes. Then mix well, at the same time checking the readiness of rice, and put on plates, serving a dish of fresh vegetables with large cuts or sauerkraut.