Pilaf from pitching in the Polaris multicooker. Recipe: Uzbek pilaf at multivartsi - with pitching. How to cook pilaf from pitching in a slow cooker
Can you cook pilaf with kachinim meat? That hoch іz muskrat. If you cook with seafood, then why can't you cook with pitching?
More food - Korisna and rolling? And here, as a rule, everything is left lying around like a lot of land. Obviously, birds are easier to get by the body, lower, it’s acceptable, pork is chialovichina. Shop rolling will be softer, homemade - fatter.
Rocking Korisna Tim, who works richly and everything is one with his hands or soft. Pantothenic acid is present in the liver, which helps to normalize the exchange of speech. Swing fat, regardless of those who are still fat, also help with the exchange of speech. More wine helps to cleanse the body of toxins and carcinogens, improve the color of the veneer and cleanse the judge of the "nasty" cholesterol.
Swing fat when lubricated, it is better to sap, drink roses and lubricate meat and necessary vegetables on a new sump. To drown out the smell of pitching, even more specific, put good apples and quince on the dish.
Like pancreatitis, bloody diabetes, obesity - to choke on a stoned not varto. Before the speech, yakscho tsikh zahvoryuvan mute - all the same not varto. First - m'yaso, differently- fatter meat.
In order to cook pilaf from pitching in a multicooker, you will need:
rolling with fat - 450 - 500 g
rice - 400 - 450 g
carrot - 2-3 pcs.
qibulya - 2 pcs.
spices for pilaf
strength
zira
chasnik with heads - 2 pcs.
quince - 1-2 pcs. (you can-apple, rather sour and firm)
How to cook pilaf from pitching in multivartsi:
1. Cut off the fat. Drain the yoga and drown it near the bowl of the multicooker in the “frying” mode. If you love cracklings, burn fat to cracklings, take it carefully. Ale, lower pieces of pumpkin fat - it’s also delicious.
2. Clean the cubula and carrots. Destroy them. Cibulya - pіvkiltsami, carrots - straws. Divide the meat into pieces. Smear at the bowl, when you open the krishtsi, the back of the cibula until soft, then the meat and the carrot. After 20 hvilin, put a good mark, wipe it with the upper garmat, cut the quince into small pieces. Well, in the extreme mood - sour apple. Do you remember the smell of pitching?
3. Wash the rice well. Drive to transparency. Sip on the bowl. Pour hot water over a centimeter of rice. Salt. Posipte spices and zeera. Clean the top leaves and plant the "boridka" at the watchmaker. Press the heads at the pilaf. Close the lid. Set the mode to "Plіv". Grab a salad. Radish (green abo daikon), radish, tomato (moreover, it is thinly sliced, so that it has a lot of juice), clover, bell pepper, cibulya ripchasta. Everything is suitable as okremo, so in salad. Good grani, greens with kefir abo sour milk. I, well, tea. Black, green hibiscus. Ale greens still - better.
4. Spend pilaf under the lid in the “pissing” mode 40 min.
Pilaf - to finish the traditional cuisine is popular, as it is cooked with rice and meat (most often, take lamb and pork) and rice. As a rule, mutton and pork are used for yogo. Ale, not less savory and rozsipcham wiide pilaf with fragrant, fat rolls. Tsyu Strava can be graciously given to our guests. I sing that everyone will be satisfied.
For the preparation of pilaf for the first time, I vikorista a slow cooker - it has become an indispensable helper in the kitchen, if I don’t have time for cooking. I take part less from the preparation part of all the ingredients - far from the robot. Won navit pokliche, if we cook pilaf. Otzhe, getuemo fragrant, savory, rozsipchasty pilaf from pitching in multivariate.
warehouse
To prepare pilaf from pitching in a multi-cooker, you need:
pitching - 700 g;
carrot - 1 pc.;
cibulya ripchasta - 2 pcs.;
chasnik - 3-4 cloves;
rice - 300 g;
water - 800 ml;
seasoning for pilaf (turmeric, coriander, paprika, zira, barberry, red pepper) - 1 tbsp. l.;
strength for relish.
Steps of cooking
Prepare the necessary ingredients. Vimiti pitching and narizati with small pieces. Yakshcho do not bazhaete bachiti in the swimmer's tassel - cut the pulp and vicarious only yogo. Swing fat zrіzati z m'yasa. 
Turn on the multicooker on the "Frying" function and, if the bowl is warmed up well, the pumping fat will be cut. As for pumping a lot of fat - you don’t need to use all the vicorist, otherwise the pilaf will be more fat, but you can’t embellish it all. Pumpkin fat can be beaten up in other countries, for example, potato spices with it. 
Viklasty cibula in boiling multi-cooked fat and, stirring, bring to softness (with a stretch of 1-2 quills).
Peel the carrots, cut them into strips and put them into the bowl of the multicooker until the rolls are greased.
Vіdrazu vsipati sіl іz spices.
Weakly clean the cloves of the watchmaker and pour in water. Switch the multicooker to the "Gushinnya" function, close the lid and continue cooking 30-35 strands. 
At the same time, wash the rice, 4-6 times changing the water, the docks of the water will not become completely clear.
After the end of the "Extinguishing" function, boil the rice in the bowl of the multicooker. The water is to blame for curving the rice by about 1-1.5 cm. If there is less water in the bowl - pour in an amount of hot boiled water, which is rejected.
Switch the multicooker to the "Pilaf" function, close the lid. Now you can take care of your rights. After 36 minutes, the multicooker will ask you to try the preparations of pilaf from pitching.
What time will it be enough to cook the rice, having taken away all the homeland and at what time it won’t be boiled, it will become rotting.
Before serving, it is necessary to carefully mix the rice and yoghurt on a dish.
Fragrant, blue, savory pilaf of pitching, cooked at the multicooker, you can cheerfully treat households, guests, friends, and guests.
Savory! Get ready for kohannyam!
1. For the preparation of pilaf, it is best to vicorate mutton, but through the use of yakous meat of lamb in our stores you can vicorate pork, yalovichina, chicken meat or pitching. I bought a fillet of pitching from my vapadka on the market, as it’s better to go to the river for cooking pilaf in a multi-cooker.
Meat must be washed and cut into small pieces.
2. Cleanse the cibulin and shake it with cubes or bars, as you like. Spilled with any tears, it’s too much to pay off by preparing the result with a pilaf :)
3. Grate the carrots on a large grater, and shake the pepper into cubes. The color of pepper is not important;
4. Vilivaemo Sonyashnikova Oliya at the bowl of the multicooker and spit out the meat.
5. Vіdmiryaєmo 3 cups of rice with a special peaceful glass, which is added to the kit practically with any multicooker. It’s rich to shout that it’s necessary to vicorate only round-grained and not steamed rice, moving, steaming dead rice. I’m specially for the evil of all myself, I’m like that :) To bring it to light that for multicookers it’s absolutely not important to zastosovuvat rice, and superchicks are less like smoky ones like skin.
6. Turn on the Garage mode. I am rooting with the BRAND 502 multicooker and the valority of this mode in it is 20 minutes, it is possible for your models to have an hour and modes of drought, so I will describe the whole process so that you can repeat it yourself. For an ear of 10 quills, meat is smeared when the krishtsi is closed.
7. While oiling the meat, soak the rice in cold water. Better than trohi "touch" yoga with your hands, and then deprive it of 20 whilins of rosemary.
8. For a long time I have been squashing with a set for pilaf only from the Polish company "Cycoria", the price is not an advertisement, but the quality, the savory flavor and the aroma have been overestimated by the hour. It is sold out in any great supermarket, especially I buy it in Auchan. We also need a strong head for a watchmaker. Lovers of gostroy їzhі nagodі black chalking pepper or red hot pepper.
9. We give the cibulus and continue to lubricate 3 whilins when the krishtsi is closed. Now we add pepper and carrots and lubricate 5 more whips also when closing the krishtsi.
10. The hour has come to add spices. If you want brown rice with plovі shov, then add 2 tablespoons of ketchup or tomato paste. If you want white rice, don't add it. Lubricate 2 more hvilins when you see krishtsi, constantly change the sum, as it is customary to call it a zirvak.
The whole process of oiling takes 20 fibers, but it also needs to be left in the tightness of the multicooker (mine is 850 W), so judge the readiness of the zervak.
11. Fill our zirvak with 5 peaceful flasks of water, add strength to that uncleaned head to the watchmaker.
Close the lid of the multicooker and set the mode "Groats" - "Pilaf". You can turn it off, the shards after the completion of the cooking process, the pilaf will be even hotter.
12. Approximately after a year, the multicooker saw a sound signal, which calls out to wonder, what we have done. Vіdkrivshi kryshku, we divinely in the presence of a bare aroma and choking with slimes in the form of a miraculous picture, which I saw at a glance. Do not forget to mix the pilaf with a silicone spatula so as not to damage the bowl of the multicooker.
You can add greens of cilantro, a crop of parsley, and shout the lid of the multicooker to give pilaf later, more chili 10, so you have to be patient :)
13. We serve our pilaf on a large plate (ideally on the Uzbek grass), served with fresh vegetables and greens. Acceptable for all appetite!
Cooking hour: PT01H30M 1 year. 30 min.
Portion orientation: 50 rub.
04.01.2019
If the traditional options for pilaf - with yalovichi chicken - are already brewed and you want something new and spicy, you can try less savory meat. For example, take pitching: it’s too succulent, fat, and turn your pilaf onto the right Svyatkov’s grass. However, it is necessary to sort out, as it is right to practice with it, as a part of victorious, what to add.
The most important thing to swim in is to choose the right products. One of the most significant components is rice: the ideal varieties of "basmati" or "jasmine", as they can absorb the aroma and preserve the diversity. As if they are not in the presence, vikoristovyte be-like old-grain varieties, the shards of the round ones have more starch, the stench of the shvidko turns into porridge. If you want to keep the grains from sticking, you can do some additional preparation: add a small amount of olives to a golden color, fill the bottom with water.
As for the pitching - the central component of a specific recipe, then the gentleman should take not a specific part, but the whole carcass. But it’s true that it’s only better in the situation, if the pilaf is getting ready for the great homeland, or before the arrival of the guests, the shards of the stray will come out richly. Likewise, you are orientated for 2-3 people, entwined with breasts or quilts. With this traditional pitching, they are cut with small pieces of medium rosemary, saving the winding of small brushes, and not knowing the fillet, like robbing with a cock for pilaf.
It is necessary to properly prepare the pitching to pilaf: take away all the fat, so that you can beat the yogo for the vegetable and meat, and also take the shkir for the bread.
Like all skhіdnі stravi, pilaf forcing the addition of a large amount of spices, like creating yoga specific relish. For the classic recipe tse zira, barberry and turmeric. The rest also stands for the golden color of the rice. Behind the bazhannyam, you can add a little bit of ground pepper, licorice paprika and wind coriander - the rest of the creation of a unique spice aroma.
Skhidny pilaf from pitching in multivartsi: a recipe for pokrokovy
How did the classic plov of the Russian masters sound like bachiti? From obov'yazkovy vikoristannyam smeared with friedly cut tsibuli and carrots. However, a similar recipe, cream of these products, is also recommended by the watchmaker - moreover, a head, black rodinka, as well as saffron instead of turmeric and red rice to replace the great white. Before that, a similar pilaf often has chickpeas: Turkish peas, which can have a pea taste.
Warehouses:
- rice - 400 g;
- pitching (stegna) - 400 g;
- chickpeas - 40 g;
- carrot - 400 g;
- qibulya - 3 pcs.;
- rodinki - 2 tbsp. spoons;
- head of the watchmaker;
- oliya - 2 tbsp. spoons;
- strength;
- saffron - 1/2 tea. spoons;
- zira, barberry - 1 tsp. spoons.
Cooking method:
Spravzhnіy Uzbek pilaf - savory and succulent grass, yak can be prepared practically from any kind of meat and groats. The greatest distance for this chіdnogo chastuvannya є fat varieties of meat and old rice, then pilaf comes out even more lower and povitryany. Pilaf from pitching in multivarts - vishukan chastuvannya, as you can boldly prepare for the Christmas table.
Juicy shmatochki pitching and rozsipchasti fragrant rice with vegetables fall to the soul to inspire dietary eaters. Irrespective of those who go out to get high-calorie, one portion of this shidny part will not harm the figure, and the marvelous relish of pilaf will give impersonal positive emotions.
Using a multicooker will help you not only spend an hour in the kitchen, but we’ll forgive the process of cooking with swedish. It is enough to prepare all the necessary products, put the utensils into the bowl, set the necessary hour, and get rid of the readiness of the savory and appetizing kachin pilaf.
Pilaf with pitching in multivariate
The classic way of cooking, for the preparation of such a minimum product is required at that hour. For bajannyam, you can add an apple or a quince - you can add fruits to the country with a special piquant relish and a similar aroma.
Straw Ingredients:
Rolling - 500-700 g
Rice - 2 bottles
Carrot - 1 pc.
· Cibulya ripchasta - 1 pc.
Barberry - 1 tsp.
Zira - 1 tsp.
· Chasnik - 5-6 cloves
Water - 4 bottles
Seasoning - 1 tbsp. l.
Strength for relish
How to cook:
Prepare all necessary products. Take a roll of bazhano with small pieces of fat, like you have a vicarious fillet, you can take a troch of other animal fat or dewy olive. If it’s a kind of long-grain rice, it’s good to wash it in the saw and excess starch, like groats of hard varieties, it’s necessary to soak it for 30-50 quills in advance.
M'yaso cut into small shmatochki, okremo cut fat.
Peel the cibula and carrots from the skin, wash them near the water and dry them with a paper towel. Tsibulya is called with kiltsy tovshchina 2-3 millimeters. Carrots are cut with thin straws or bars, the mass of such vines is no more than 2-3 millimeters;
Set the multicooker to the lubrication mode or boil it, heat the trochs and put fat at the bowl. Give them zіr i vtopіt fat. If the smeared shmatochki add a rouge to the blush, it is necessary to vinnyat them. Also, the eggplant angers the zayvi fat, pouring 70-100 ml to cover the products.
At the hot fat, put the prepared cibulus and grease 1-2 fines, so that we can see the trochs.
Add shmatochki meat and continue lubricating 10-15 khvilin to a ruddy crackle, constantly stirring the products, not letting them burn, otherwise pilaf with pitching bitterness.
Add the carrot, mix it up and brush it to softness for another 1-2 quills.
Put some strength and spices, you can add a ready sum of seasonings.
Pour the product with water, close the multicooker with a lid and switch it to the “cooking” or “extinguishing” program.
Boil zirvak until soft, m'yasa hvilin 10, but do not allow cloudiness.
Put in the preparation of rice. As soon as you soak your wine, kindly anger your homeland and let the grains dry out a little.
Level it with an even ball, so that the wine is all crooked, close the multicooker again and switch it to the pilaf mode.
The multicooker cooks pilaf with about 40 quills, for some models you can set it manually for an hour. If you send a sound signal about readiness, turn on the attachment and let it brew for 5-10 minutes.
Serve ready to eat at a wide flat plate with sour-licorice sauce, salad from fresh or cooked vegetables. Savory!
· To remove the specific smell of pumpkin fat, you can add small pieces of quince or green apples to the pilaf, as it will be necessary to smear it with vegetables and meat at once.
· If you have vicarious m'yakush without fat, you can add some small pieces of bacon or fat tail fat for juiciness.
· For obsmazhuvannya produktіv it is possible to vikoristovuvat whether-like olіyu.
Enthusiasm...