Pilaf in a multicooker Redmond

Redmond multicooker pilaf is a delicious and beloved dish with different aromas and tastes, which is not inferior to pilaf cooked in traditional thick-walled dishes. The ingredients (any meat, long-grain rice and oriental spices) for pilaf and their proportions are taken according to the selected recipes. In the Redmond multi-cooker, pilaf can be cooked using the “Stewing”, “Multi-cook” and “Pilaf” programs and any of them; the dish turns out real and very crumbly.

Chicken pilaf in a multicooker Redmond

In this recipe we cook pilaf with chicken in the Redmond multicooker using the Multicooker program. Although the classic versions of pilaf use fatty meat, even with chicken the dish turns out to be quite tasty and less high in calories, and Redmond will allow you to prepare pilaf quickly and easily.

1. 
   Pilaf in the Redmond multicooker is very easy to prepare. Wash the chicken fillet, dry it with a napkin and cut into medium cubes. Pour a little vegetable oil into the bowl of the Redmond multicooker and turn on the “Frying” program for the default time (15 minutes).Transfer the chopped fillet to the heated oil and fry.
2. 
   Peel and rinse vegetables. Cut the carrots into thin strips and the onion into thin quarter rings. After 15 minutes, add chopped vegetables to the fried chicken fillet and continue frying for the same amount of time.
3. 
   Rinse the rice several times, as for regular pilaf. Place in an even layer on top of the fried fillets with vegetables, add salt and any spices for pilaf. Then carefully pour the required amount of cold water along the side of the bowl. Place a head of garlic in the middle. Close the lid and turn on the “Multi-cook” program for 50 minutes, setting 120°C.
4. 
   At the end of the program, turn off the Redmond multicooker. Leave the pilaf under the closed lid for another 30 minutes to infuse.
5. 
   Then remove the garlic, carefully mix the pilaf and take a sample.
6. 
   Divide the prepared chicken pilaf in the Redmond multicooker into portioned plates and serve hot for lunch. Bon appetit!

Pilaf in a Redmond slow cooker with pork

Pilaf in the Redmond multicooker models 4502 and 4504 with pork is prepared using the “Stewing” program, which allows all ingredients to be cooked evenly while maintaining the palette of their flavors. For such pilaf, long-grain or round rice is used, and the set of seasonings is the same as for classic pilaf (cumin, barberry and saffron) or simply khmeli-suneli. If the pork is lean, add a little butter to the pilaf. At the end of the program, the pilaf is kept in the Redmond multicooker for another 10-20 minutes.

Cooking time: 1 hour 40 minutes.

Cooking time: 10 minutes.

Servings: 6.

Ingredients:

• Rice – 500 gr.
• Pork – 400 gr.
• Carrots – 2 pcs.
• Onion – 1 pc.
• Garlic – 1 head.
• Salt - to taste.
• Seasoning for pilaf/khmeli-suneli – 1 tsp.
• Butter – 40 gr.
• Water – 0.7 l.

Cooking process:

Step 1. Rinse the pork with cold water, remove all moisture with a napkin and cut the meat into small cubes.

Step 2. Place the pork slices in a Redmond bowl and turn on the “Frying” program for 30 minutes, since the default time (15 minutes) is not enough. There is no need to salt the pork.

Step 3. During frying, the pork will produce a lot of juice and it is necessary for it to evaporate.

Step 4. Peel the onion and chop finely.

Step 5. Peel the carrots, rinse and chop on a coarse grater.

Step 6. Add to the fried pork, because the meat is lean, a piece of butter, chopped onion and fry until translucent.

Step 7. Then add grated carrots, stir and fry for another 3 minutes.

Step 8. Rinse the rice in a colander well under cold running water.

Step 9. Then spread it in an even layer on top of the fried pork and vegetables.

Step 10. Sprinkle salt with selected seasonings on top of the rice and carefully pour water over a spoon or the side of the bowl.

Step 11. Place a head of garlic in the middle of the pilaf. Close the lid and turn on the “Extinguishing” program for the default time.

Step 12. At the end of the program, let the pilaf brew for 10-20 minutes. Then remove the garlic and carefully mix the pilaf with a spoon.

Step 13. Divide the prepared pilaf with pork in the Redmond multicooker into plates and serve hot. Bon appetit!

Beef pilaf in a multicooker Redmond

Beef pilaf in the Redmond multicooker is easy to prepare, according to the general rules for preparing classic pilaf, and it turns out to be not too high in calories. In this recipe, we fry the beef in “Redmond” on the “Frying” program, then prepare the zirvak on the “Stewing” program and finish cooking on the “Rice” program.

Cooking time: 1 hour 40 minutes.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Rice – 1 tbsp.
• Beef – 400 gr.
• Carrots – 1 pc.
• Onion – 1 pc.
• Garlic – 1 head.
• Salt - to taste.
• Seasoning for pilaf - to taste.
• Water – 2 tbsp.
• Vegetable oil – 3 tbsp.

Cooking process:

Step 1. Peel the onion and cut into small cubes.

Step 2. Rinse the beef pulp with cold water, dry with a napkin and cut into medium cubes.

Step 3. Pour a little vegetable oil into the Redmond bowl and turn on the “Frying” program for the default time. Transfer the chopped onion to the heated oil, fry for a couple of minutes and transfer the chopped beef. Fry the beef, stirring occasionally until this program is completed. Then salt the meat to your taste, add seasonings for pilaf, pour ½ tbsp. water, close the lid and turn on the “Extinguishing” program for 40 minutes. This will be a zirvak for pilaf.

Step 4. Peel the carrots and cut into thin cubes. Transfer the chopped carrots to the stewed zirvak.

Step 5. Prepare rice (preferably steamed) as for regular pilaf and place it in an even layer on top of the zirvak with carrots.

Step 6. Sprinkle the rice with salt. Carefully pour 1.5 cups of water along the side of the bowl. Place a head of garlic in the middle of the bowl. Close the lid and turn on the Rice program for the default time.

Step 7. Upon completion of this program, leave the pilaf under the closed lid in the “Warming” mode for another 10 minutes. Then mix the pilaf and take a sample.

Step 8. Divide the cooked pilaf with beef in the Redmond multicooker into portioned plates and serve hot. Bon appetit!

Real Uzbek pilaf in a slow cooker

Real Uzbek pilaf can be prepared in a slow cooker, and its taste will be no worse than cooked in a cauldron with thick walls. We prepare pilaf in the Redmond multicooker-pressure cooker using the “Stewing” program. Although Uzbek pilaf is cooked on a zirvak, in this model the meat is only fried with vegetables and then stewed with rice. The meat is quite fatty and in this recipe we will replace traditional lamb with pork, which is more familiar to us. For pilaf, it is better to choose Devzir rice, but Basmati or Jasmine are suitable, and seasonings can be taken individually or mixed.

Cooking time: 1 hour.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Rice – 500 gr.
• Pork – 300 gr.
• Carrots – 1 pc.
• Onion – 1 pc.
• Garlic – 3 cloves.
• Salt - to taste.
• Seasoning for pilaf - to taste.
• Hot water – 700 ml.
• Vegetable oil – 50 ml.

Cooking process:

Step 1. First of all, prepare all the ingredients for the pilaf. Peel and rinse the vegetables. Select pork with layers of fat, rinse and dry.

Step 2. Cut the onion into thin half rings.

Step 3. Cut the carrots into thin strips.

Step 4. Peel the garlic cloves and chop coarsely.

Step 5. Rinse a piece of meat with cold water, dry it with a napkin and cut into cubes approximately 4x4 cm in size.

Step 6. Pour a little vegetable oil into the bowl of the Redmond multicooker and turn on the “Frying” program. Place the sliced ​​meat into the heated oil and fry until golden brown on all sides.

Step 7. Add chopped vegetables to the fried meat and fry them for a few more minutes.

Step 8. Then add garlic to the meat and fry for a couple more minutes so that the garlic gives off its aroma.

Step 9. Sprinkle the fried ingredients with salt and pilaf seasoning and mix well.

Step 10Rinse the rice well with cold water and place it in an even layer on top of the meat and vegetables.

Step 11. Pour 700 ml of hot water into the bowl in a thin stream. Close the lid and turn on the “Extinguishing” program. The default time in the slow cooker is 20 minutes.

Step 12. At the end of the program, remove the steam and leave the pilaf to stand for 20 minutes. Then open the lid and stir the pilaf.

Step 13. Prepared real Uzbek pilaf in a slow cooker, aromatic and very tasty, place it on plates and serve hot. Bon appetit!

Pilaf in a multicooker Redmond with turkey

Pilaf in the Redmond multicooker with turkey is prepared simply, quickly and has a good taste and aroma of seasonings, and is low in calories. The recipe for pilaf with turkey is not classic, but it will still be pilaf, not rice porridge with meat. In the Redmond multicooker we prepare pilaf using the “Baking” and “Pilaf” programs.

Cooking time: 1 hour.

Cooking time: 10 minutes.

Servings: 3.

Ingredients:

• Rice – 150 gr.
• Turkey fillet – 300 gr.
• Carrots – 2 pcs.
• Onion – 1 pc.
• Garlic – 1 head.
• Salt - to taste.
• Seasonings for pilaf (cumin, turmeric) - to taste.
• Vegetable oil – 2 tbsp.

Cooking process:

Step 1. Peel the vegetables, rinse and cut into medium pieces. Pour 2 tablespoons of oil into the multicooker bowl and turn on the “Baking” program. Fry the chopped vegetables in hot oil for 5 minutes and sprinkle with cumin.

Step 2. Cut the turkey fillet into medium cubes, add to the vegetables and fry while stirring until its color changes to white.

Step 3. Rinse the rice for pilaf well and soak in cold water for 15 minutes in advance.

Step 4.Place the prepared rice in an even layer on top of the fried ingredients, add salt and turmeric, pour clean water 1 cm above the level of the rice and add a head of garlic.

Step 5. Close the lid and turn on the “Pilaf” program for the default time.

Step 6. At the end of the program, give the pilaf 15 minutes to infuse under a closed lid, then stir and take a sample.

Step 7. Divide the prepared pilaf in the Redmond multicooker with turkey into portioned plates or transfer to a common dish and serve hot. Bon appetit!