Pilaf with chickpeas multicooker Redmond. Pilaf with chickpeas in a slow cooker, meat and lean recipes

29.06.2020

Pilaf is always tasty and satisfying! Most delicious pilaf- cooked on an open fire, in a large cauldron. However, on an ordinary stove you can cook at least tasty dish. Pilaf with pork and chickpeas turns out to be very fragrant, as pilaf should be, tasty and nutritious. Great dish for family dinners during the cold season.

Let's prepare the necessary products for cooking pilaf with pork and chickpeas.

Rice pour cold water and leave for 30 minutes.

Cut the pork pulp (I have a neck) into small pieces, fry in vegetable oil until golden brown.

Chop the onion, add to the meat, fry for 3-4 minutes over medium heat.

Cut the carrots into strips, add to the cauldron. Fry with meat for another 5 minutes.

Add pre-boiled or canned chickpeas to meat and vegetables. Stir, cook 5 minutes.

I cook chickpeas as follows: pour chickpeas lightly warm water in a ratio of 1:3, add 1 tsp. soda, leave for at least 3 hours. Then I thoroughly wash the chickpeas, pour clean water, cook until tender about 1 hour. The baking soda softens the chickpeas, making them cook faster. Without adding soda, it is better to leave the soaked chickpeas overnight.

Then add well-washed rice, spices, salt and pepper to the cauldron. You can either mix all the ingredients or put them in a cauldron in layers, then add all the spices along with the carrots.

Pour pilaf hot water so that it is about 2 cm above the level of the ingredients. Place the head of garlic, peeled from the husk, in the center. Stew pilaf until cooked, until the water is completely absorbed.

Delicious and fragrant pilaf is ready!

Bon Appetit!

During fasting, people try to make meals more satisfying not with meat products, but with legumes. A variant of pilaf with chickpeas is just one of those. It turns out very tasty, fragrant and satisfying. Suitable for fasting, vegetarians and vegans.

We will cook this pilaf in a slow cooker, which greatly simplifies the process.

To cook pilaf with chickpeas in a slow cooker, we need to take these ingredients.

Chickpeas must be soaked in advance, for example overnight. And then rinse well.

Now let's get to the vegetables. We cut the onion into cubes.

Set the frying mode on the multicooker. For me, it automatically sets 15 minutes.

Pour oil into the multicooker and fry our onion until golden brown.

Three carrots on a grater. My grater is for carrots in Korean.

Add the carrots to the onions and fry the vegetables for another 2-3 minutes. And at the end, we turn off the frying program if you did it before the multicooker started beeping.

We put the rest of the ingredients in the slow cooker: washed chickpeas, rice, chopped garlic, tomatoes, salt and spices. I added frozen chopped tomatoes. If you have fresh tomatoes, then you need to remove the skin from them, and then cut them.

As spices, you can also use zira and barberry. My family doesn't like them very much, so I had to leave them out. But it seems to me that they make plov more real or something ...

Now pour in water and mix the entire contents of the multicooker.

We close the lid, set the program "Pilaf" and cook pilaf with chickpeas in a slow cooker until the signal about the end of the program.

That's all, our fragrant pilaf is ready.

Bon Appetit!

Pilaf with chickpeas in a slow cooker easy to make and delicious. An important condition to remember is to soak the chickpeas in advance. clean water. Depending on how much time it is spent in water, its softness is determined.

Step-by-step recipe for pilaf with chickpeas in a slow cooker

Required components:

raisins 20 gr
one bow
carrot
rice 120 gr
water 320 ml
pumpkin 120 gr
garlic
zira, curry on a teaspoon
olive oil three tablespoons
chickpeas 100 gr
pistachios 25 gr
salt to taste.

Step by step:

Boil the chickpeas over low heat for 45 minutes. Soak rice in warm water.
Peel carrots, onions and pumpkins. Cut the onion into half rings, carrots into strips, pumpkin into small cubes.
Pour oil into the multicooker container, put carrots and onions. Set the "Baking" mode for 25 minutes.
After the specified time, add cumin and curry.
Put the chickpeas, close the lid and continue cooking in the same mode for 15 minutes.
Add pumpkin and raisins.
After five minutes, add rice, pour boiled water and salt. Put a head of garlic in the center, set the “Pilaf” mode. As soon as 10 minutes remain before the end of cooking, add the pistachios.

Remove the garlic and serve.

There is also a recipe lean pilaf with chickpeas in multicooker that meat lovers will love.

To prepare it you will need:

– rice 150 gr
- chickpeas 100 ml
— chicken fillet
- two carrots
- onion
- garlic
- zira, barberry, turmeric in a teaspoon
- raisin
- salt
— sunflower oil 2 tablespoons
- 2 tablespoons tomato paste

Step by step preparation:

Soak the chickpeas in water overnight. Then put it in the container of the multicooker and cook for an hour.
And we start preparing vegetables. Cut the carrot into strips, onion into small pieces.
Cut the chicken fillet into cubes 1 * 1 centimeter.
Pour a couple of tablespoons of vegetable oil, tomato paste, as well as zira, barberry, turmeric, chicken fillet and vegetables into the capacity of the multicooker. Set the "Baking" mode for 20 minutes.
As soon as the specified time has passed, add rice, water, raisins and salt. Set the "Pilaf" mode. Put a head of garlic in the middle of the rice and add water in such an amount that the rice is covered by 2.5 centimeters.
As soon as the ready signal sounds, the dish is ready. It can be divided into plates and served on the table.

Pilaf with chickpeas in a slow cooker has many recipes, we have described two cooking options for vegetarians, as well as for lovers meat dishes. Prepare meals and

Recipes for pilaf

1 hour 30 minutes

120 kcal

5/5 (1)

It is customary to cook real pilaf in a cauldron over an open fire. However, in modern conditions, a multicooker is excellent for these purposes.
Due to the fact that it is heated from three sides, and the liquid is evaporated at a minimum temperature, the rice is steamed and crumbly. There is nothing easier than cooking pilaf in a slow cooker.

You do not need to monitor the temperature and be afraid that the rice will burn. Just choose the desired mode and the machine will do everything by itself. Due to the tightness of the lid, at the exit you get a crumbly and incredibly fragrant dish soaked in the juice of meat and vegetables.

For a delicious pilaf, you need to cook the right zirvak i.e. First, fry the meat with vegetables, and then stew a little.
Carrots are best cut into long strips so that it is visible in the finished dish.
If your multicooker does not have the “Pilaf” mode, cook in the “Buckwheat” or “Cereals” mode.
If desired, you can replace the water with vegetable or meat broth.

The recipe for pilaf with beef in a slow cooker

Inventory: knife, cutting board, bowl, teaspoon, spatula, multicooker.

Ingredients

Step by step cooking

First, let's prepare the products. Wash and clean all vegetables. We clean the garlic only from the root and the top husk.
Rice is washed in several waters. When choosing rice, give preference to long-grain, it is great for pilaf.
Next, you need to wash the beef. We clean it from unnecessary films and veins. If there is a little fat on the meat, it should be left. Choose fresh, dark pink beef. Great for pilaf shoulder blade, back leg pulp or necks.
Cut the meat into medium pieces of 3-4 centimeters.
We chop the onion into half rings of medium thickness.
Carrot cut into thick strips.
Garlic can be disassembled into cloves or left whole. I prefer the second option.
Next, we proceed directly to cooking. Pour into multicooker bowl vegetable oil, and then turn on the multicooker in mode "Fry" for 20 minutes.
When the oil is hot, put in the meat. Fry for about 15 minutes until golden brown, stirring occasionally.
Important! When laying out the meat, do not rush to mix it, it is necessary that the meat is fried and a golden crust forms on it.
Next, spread the onion with carrots to the meat and add salt, pepper and seasonings. Seasonings take any to your taste. Zira, turmeric, coriander and barberry are best suited for pilaf. You can also use ready-made spice mixes that you can easily find in retail chains.
Mix the meat with vegetables and spices and fry for another 5 minutes with the lid open.
Then we bury the lid of the multicooker and set the mode "Extinguishing" for 15 minutes.
When our zirvak is ready, you can add rice. Pour the rice on top of the meat with vegetables, while mixing the ingredients is not necessary.
We lay the head of garlic on top with the tail up and melt it a little so that it lies more tightly in the rice.
Pour everything with cold water, close the lid of the multicooker and turn it on in the "Pilaf" mode. The program will determine the temperature and cooking time automatically. In my slow cooker, this cooking cycle is 1 hour.
When the multicooker beeps, do not rush to open the lid, leave the pilaf in the "Heating" mode for another 20-30 minutes.
When the pilaf is infused, you can mix it and put it in portioned plates.

Serve pilaf with fresh vegetables and greenery.

video recipe

Look at the video, how easy it is to prepare pilaf in a slow cooker. It turns out very appetizing and crumbly.

In the next recipe, I will tell you how to cook beef pilaf with chickpeas. Chickpea is a herbaceous plant that belongs to the legume family. Chickpeas are also called Turkish peas. Due to the high protein content in these peas, they can replace meat and at the same time reduce the fat content of the finished dish. Chickpeas are great for vegetarian dishes.

Recipe for pilaf with beef and chickpeas in a slow cooker

Cooking time: 1 hour 10 minutes.
Servings: 5-6.
Inventory: knife, cutting board, bowl, teaspoon, spatula, multicooker, serving plate.

Ingredients

Step by step cooking

Important! In order for pilaf to cook faster, chickpeas must first be soaked for several hours or overnight.

All vegetables are washed and peeled.
We cut the onion.
Carrot cut into large strips.
Rice is washed under running water.
Cut the beef into small cubes.
Pour vegetable oil into the multicooker and set the mode "Frying" for 15 minutes.
Once the oil is hot, you can add the onion. We fry it until transparent.
Next, add the beef, mix everything and continue to fry with the lid open.
After about 10 minutes, spread the carrots, mix and fry until the end of the program.
At this stage, you can also add salt, turmeric and all other spices.
When the frying program is over, add the chickpeas and mix the entire contents of the multicooker.
Spread rice on top, leveling it over the entire surface.
Fill everything with water. Important! There should be enough water so that it is about 1 centimeter higher than the rice.
Put the head of garlic, pressing firmly into the rice.
We close the lid of the multicooker and set the program "Pilaf".
When the slow cooker is finished, remove the garlic and mix the pilaf.
We spread the pilaf on a plate and decorate with fresh herbs.

video recipe

In order to better remember the sequence of cooking pilaf, watch the video recipe.

Hello! Today I will talk about how to cook pilaf with chickpeas in a slow cooker. This version of the dish is suitable for lean and vegetarian food. Chickpeas or as it is also called Turkish peas must be prepared. Like all legumes, this product must be soaked in clean water for several hours. And in order not to wait for time, you can leave chickpeas in water overnight. Be sure to put in the refrigerator so that the product does not deteriorate under the influence of heat.

For the preparation of friable pilaf with chickpeas, you need to use long-grain steamed rice. Groats should be thoroughly washed with running water to wash off starch deposits and dust. Rice is added along with chickpeas to vegetable frying. Such a dish is prepared in the appropriate program. There is a lot of vegetable protein in peas, so even lean pilaf turns out to be very satisfying and nutritious. Rice with chickpeas can be served with radishes, tomatoes, sweet peppers and other fresh vegetables. It is best to eat seasonal foods.

Ingredients for cooking pilaf with chickpeas

Chickpeas - 3 tablespoons
Steamed rice - 1 tbsp.
Clean water - 2 tbsp.
Onion - 1 pc.
Carrot - 1 pc.
Sunflower oil - 1.5 tbsp.
Ground black pepper - to taste.
Salt - to taste.

How to cook delicious pilaf with chickpeas in a slow cooker

It is best to soak the chickpeas in cool filtered water overnight to increase the grain size.

Then you need to change the liquid, and move the contents from the plate to the pan. Chickpeas are cooked over low heat after boiling for approximately 30 minutes.

Free the onion from the skin, cut into small cubes.

To grind, take a large grater, rub the peeled root crop on it.

Pour carrots and onions into heated sunflower oil. In the "Frying" mode, vegetables are cooked for 5-7 minutes.

Rinse rice with water, add to vegetables. Drain water from chickpeas, add peas and add ground black pepper.

pour warm water and sprinkle with salt to taste. Close the lid.

Set the "Pilaf" option for 30 minutes. If desired, this vegetarian pilaf can also be left heated for a quarter of an hour.

Gently stir the pilaf with chickpeas with a spatula. Serve with fresh herbs and to taste with vegetables. Bon Appetit!