Uzbek pilaf in a multicooker
Description
The dish is prepared without unnecessary complications. Traditionalists might not even consider this to be pilaf at all—no cauldron, no grill, no enticing smoky aroma!—but for modern urban conditions, this recipe for Uzbek pilaf in a multicooker works perfectly, especially if you're lucky enough to buy "devzira" rice—the most famous of all Uzbek rice varieties. This large, long grain, seemingly dusted with pink powder, is ideal for preparing authentic Uzbek pilaf. Give it a try—you won't regret it! ;) However, if you can't find devzira, use any other long-grain rice such as basmati, jasmine, etc. The main thing is that the meat shouldn't be too lean and that you're in a good mood—then your Uzbek pilaf in the multicooker will surely turn out delicious. Serve the finished dish at the table.
Instructions
- 1
Step 1
Wash the meat, dry it, and cut into pieces.
- 2
Step 2
Peel the onion and slice into half-rings.
- 3
Step 3
Peel the carrots and cut them into thin strips.
- 4
Step 4
Pour vegetable oil into the multicooker bowl. Turn on the multicooker, select the "Frying" mode.
- 5
Step 5
Sauté the onion, then add the carrot. Cook until lightly golden, then add the meat. Fry for 10–15 minutes. Season with salt and sprinkle with spices.
- 6
Step 6
Add the previously washed rice. Salt it, insert garlic cloves, sprinkle with spices. Pour in water—it should cover the rice surface by 1-2 fingers' width. Cook in "Pilaf" or "Rice" mode for 40 minutes.
- 7
Step 7
Open the multicooker, taste the rice. If it is still too firm, add a little water and cook for an additional 10 minutes. If the pilaf is already done, stir, remove the garlic.
- 8
Step 8
Place on a serving dish and serve immediately!