Pilaf with pork and chickpeas. Pilaf with chickpeas in a slow cooker How to cook delicious pilaf with chickpeas in a slow cooker

Pilaf recipes

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 perfect 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 turns out steamed and crumbly. There is nothing easier than cooking pilaf in a slow cooker.

You don't need to monitor the temperature and worry about the rice burning. Just select the desired mode and the machine will do everything itself. Due to the tightness of the lid, the output you get is crumbly and incredibly aromatic dish, soaked in juice of meat and vegetables.

For tasty pilaf, you need to prepare the right zirvak, i.e. First fry the meat with vegetables, and then simmer a little.
It is better to cut the carrots into long strips so that they are visible in the finished dish.
If your multicooker does not have the “Pilaf” mode, cook in the “Buckwheat” or “Grains” mode.
If desired, you can replace the water with vegetable or meat broth.

Recipe for cooking pilaf with beef in a slow cooker

Inventory: knife, cutting board, bowl, teaspoon, spatula, slow cooker.

Ingredients

Step-by-step preparation

First, let's prepare the products. We wash and peel all vegetables. We peel the garlic only from the root and outer husk.
We wash the rice in several waters. When choosing rice, give preference to long-grain rice; it is great for pilaf.
Next you need to wash the beef. We clean it of unnecessary films and veins. If there is a little fat on the meat, it should be left. Choose fresh beef, dark pink in color. The shoulder blade, pulp from the hind leg or neck is excellent for pilaf.
Cut the meat into medium pieces of 3-4 centimeters.
Chop the onion into half rings of medium thickness.
Cut the carrots into thick strips.
Garlic can be taken apart into cloves or the head can be left whole. I prefer the second option.
Next, we proceed directly to preparation. Pour vegetable oil into the multicooker bowl, and then turn on the multicooker in mode “Fry” for 20 minutes.
When the oil is hot, add the meat. Fry it for about 15 minutes until golden brown, stirring occasionally.
Important! When you add the meat, do not rush to stir it; you want the meat to fry and form a golden brown crust.
Next, add onions and carrots to the meat and add salt, pepper and seasonings. Use any seasonings to suit your taste. The best ingredients for pilaf are cumin, turmeric, coriander and barberry. You can also use ready-made spice mixtures, which 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 close the lid of the multicooker and set the mode “Stew” for 15 minutes.
When our zirvak is ready, you can add rice. Pour the rice on top of the meat and vegetables, without mixing the ingredients.
Place the head of garlic on top, tail up, and press it down a little so that it lies more tightly in the rice.
Fill everything with cold water, close the lid of the multicooker and turn it on to 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 “Warming” mode for another 20-30 minutes.
When the pilaf is infused, you can stir it and put it into portioned plates.

Serve pilaf with fresh vegetables and herbs.

Video recipe

Look at the video to see 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. Chickpeas are 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 cooking pilaf with beef and chickpeas in a slow cooker

Cooking time: 1 hour 10 minutes.
Number of servings: 5-6.
Inventory: knife, cutting board, bowl, teaspoon, spatula, slow cooker, serving plate.

Ingredients

Step-by-step preparation

Important! To make the pilaf cook faster, the chickpeas must first be soaked for several hours or overnight.

We wash and peel all vegetables.
Chop the onion.
Cut the carrots into large strips.
Wash the rice under running water.
Cut the beef into small cubes.
Pour vegetable oil into the multicooker and set the mode “Fry” for 15 minutes.
When the oil is hot, you can add the onions. Fry it until transparent.
Next, add the beef, mix everything and continue frying with the lid open.
After about 10 minutes, add 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 ends, add the chickpeas and mix the entire contents of the multicooker.
Place 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 above the rice.
Place the head of garlic, pressing it firmly into the rice.
Close the lid of the multicooker and set the “Pilaf” program.
When the multicooker finishes working, remove the garlic and mix the pilaf.
Place the pilaf on a plate and garnish with fresh herbs.

Video recipe

To better remember the sequence of cooking pilaf, watch the video recipe.

Pilaf is always tasty and satisfying! The most delicious pilaf is cooked over an open fire in a large cauldron. However, you can cook an equally tasty dish on an ordinary stove. Pilaf with pork and chickpeas turns out very aromatic, as pilaf should be, tasty and nutritious. An excellent dish for family dinners during the cold season.

Let's prepare the necessary ingredients for preparing pilaf with pork and chickpeas.

Pour cold water over the rice and leave for 30 minutes.

Cut the pork flesh (I have the 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 and add to the cauldron. Fry with meat for another 5 minutes.

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

I cook chickpeas as follows: pour the chickpeas with slightly warm water in a ratio of 1:3, add 1 tsp. soda, leave for at least 3 hours. Then I thoroughly rinse the chickpeas, add clean water, and cook until tender for about 1 hour. Baking soda helps soften the chickpeas, causing them to 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 a peeled head of garlic in the center. Simmer the pilaf until cooked, until the water is completely absorbed.

Delicious and aromatic pilaf is ready!

Bon appetit!

Pilaf with chickpeas in a slow cooker It's easy to make and comes out delicious. An important condition to remember is to soak the chickpeas in clean water in advance. 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
cumin, curry, teaspoon
olive oil three tablespoons
chickpeas 100 gr
pistachios 25 gr
salt to taste.

Step by step execution:

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

Remove the garlic and serve.

There is also a recipe lean pilaf with chickpeas multicooker, which will appeal to meat lovers.

To prepare it you will need:

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

Step-by-step preparation:

Pre-soak the chickpeas in water for a day. Then put it in a multicooker container and cook for an hour.
And we begin preparing the vegetables. Cut the carrots into strips and the onion into small pieces.
Cut the chicken fillet into 1*1 centimeter cubes.
Pour a couple of tablespoons of vegetable oil into the multicooker container, tomato paste, as well as cumin, barberry, turmeric, chicken fillet and vegetables. 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. Place a head of garlic in the middle of the rice and add enough water to cover the rice 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 meat lovers. Prepare Lenten and

There are some dishes that I only cook in a slow cooker. One of these dishes is pilaf. I understand that perhaps I do not adhere to the peculiarities of preparing this oriental dish, yes, sometimes pilaf in a slow cooker is not as crumbly as the original one, but on the other hand, it is not as fatty as the Uzbeks make it. But my 5-year-old son enjoys eating my pilaf, so I try to add a minimum of spices to it.

Previously, I already wrote how to cook delicious pilaf in a slow cooker, today I will present you another recipe, with chickpeas. I cooked it for the first time on the advice of a co-worker; in the end, my husband appreciated my efforts, and since then I have been making pilaf in a slow cooker exclusively with chickpeas.

Most often I cook pilaf with pork, this time I took a piece of lean meat. I cut it into small cubes.

We prepare vegetables for the future pilaf - peel the carrots and cut them into medium-thick strips.

We also clean the onions and cut them into small cubes.

Pour refined sunflower oil into the bottom of the multicooker bowl, select the “Roast” mode and fry the meat first, and then the onions and carrots.

Chickpeas for pilaf must be prepared in advance. This product definitely requires pre-soaking, it is best to soak it overnight. If I cook pilaf after lunch, I soak the chickpeas in the morning; by lunchtime they are quite soft. After soaking, chickpeas increase in size several times.

Soft enough and washed, I put it in a bowl with meat and vegetables.

Then add rice to the multicooker bowl. Followed by a bay leaf, black peppercorns (or allspice), and at the very end I add a pinch of ground black pepper.

Then I fill it all with water (the amount of water should be 1.5 times more than rice), select the “Pilaf” mode, close the multicooker lid and wait for the signal that the dish is ready.

Pilaf with chickpeas in a slow cooker turns out very tasty, aromatic and moderately crumbly. My husband and I really like this option, but our son prefers the classic recipe, so we have to choose chickpeas for him.

This dish is more filling than the classic version, and, in my opinion, tastier!

Cooking time: PT01H20M 1 h 20 min.

During Lent, people try to make their meals more satisfying not through meat products, but through legumes. The version of pilaf with chickpeas is just one of those. It turns out very tasty, aromatic and satisfying. Suitable for fasting people, vegetarians and vegans.

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

To prepare 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 do the vegetables. Cut the onion into cubes.

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

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

Three carrots on a grater. I have a grater 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 managed it before the multicooker started beeping.

Place the remaining ingredients in the slow cooker: washed chickpeas, rice, chopped garlic, tomatoes, salt and spices. I used frozen chopped tomatoes. If you have fresh tomatoes, then you need to peel them and then cut them.

You can also use cumin and barberry as spices. My family really doesn’t like them, so I had to leave them out. But it seems to me that they make the pilaf more real or something...

Now add water and mix the entire contents of the multicooker.

Close the lid, set the “Pilaf” program and cook pilaf with chickpeas in the multicooker until the signal indicates the end of the program.

That's all, our aromatic pilaf is ready.

Bon appetit!