We have already written about the subtleties of preparing pilaf in a cauldron over an open fire. However, at home, you can also prepare equally delicious pilaf in a multicooker. We used a combination of basmati rice and chicken. This time we used all the spices that we forgot to add to the pilaf last time, so without wasting any time, let's move on to the recipe.
We will need:
250 g of basmati rice (this is the dry weight)
1 kg of chicken fillet
3 medium onions
2 medium carrots
1 head of garlic
about 70 ml of oil
продуктовий набір та суміш спецій
Spice set:
salt
red paprika
smoked paprika
cumin
zira (gives the same fresh aroma)
basil
a bit of khmeli-suneli mix
raisins
barberry
Step 1: Preparing the ingredients
Wash the chicken fillet, cut it into pieces of 3-4 cm (not small, but not giant). Chop the onion (it can also be not too finely chopped, as it practically “dissolves” in the pilaf during cooking). Cut the carrot into sticks measuring 0.5 by 2-3 cm.
порізані овочі та м'ясо - основа зірвака
Thoroughly rinse the rice (until the water runs clear). Soak the raisins and barberry in boiling water, prepare the spice mix.
Wash the head of garlic, remove the roots, dirt, etc.
Step 2: Cooking
Turn on the multicooker to the “Frying” mode (sorry, our multicooker is a bit old, so it has a Russian-language button panel).
для зірваку використовуємо режим "смаження"
Wait 2-3 minutes for the container to heat up, pour in the oil and add the chicken.
смажимо філе
While preparing the zirvak (the pilaf parts without rice), we do not close the lid of the multicooker.
філе починає обсмажуватись
When the fillet changes color to white (after minimal frying), we can add the carrot, and after a few minutes – the onion.
додаємо моркву
і за кілька хвилин цибулю
Periodically stir the mixture. Fry for about 10 minutes.
When the onion becomes soft – it's time to add salt, the spice mix, raisins, and barberry (which we also rinse beforehand).
не забуваємо залити окропом родзинки та барбарис
Taste for salt and spices, add more flavors if needed. We found that we needed more salt and cumin, so we added those.
додаємо до зірвака спеції
The “Frying” mode lasts for 25 minutes. This time was a bit short, so we ran it again for 5 minutes to let all the flavors combine.
зірвак готовий
Now we can add the rice. Just evenly distribute it over the zirvak, add a pinch of salt, insert a whole head of garlic into the mixture, and add water. Since 250 g of rice fit into the cup, we add 2 volumes of water, so the ratio will be 1 to 2.
додаємо рис та часник
заливаємо холодною водою
Now we can close the lid of the multicooker. Select the “rice” mode, which lasts one hour. Now we just have to wait ;) It is important to mention that the lid should also not be opened until the dish is fully cooked.
An hour has passed – and our dish is ready.
готовий плов
As a result: from the moment we cleaned the onions and carrots to tasting the finished dish, we spent just under 2 hours. Basmati rice is softer in texture than parboiled long-grain rice and has a somewhat different taste. This in no way makes the pilaf worse. It is simply different, but no less delicious because of that.
