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.
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 βdissolvesβ in the pilaf during cooking). Cut the carrot into sticks measuring 0.5 by 2-3 cm.
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 βFryingβ mode (sorry, our multicooker is a bit old, so it has a Russian-language button panel).
Π΄Π»Ρ Π·ΡΡΠ²Π°ΠΊΡ Π²ΠΈΠΊΠΎΡΠΈΡΡΠΎΠ²ΡΡΠΌΠΎ ΡΠ΅ΠΆΠΈΠΌ "ΡΠΌΠ°ΠΆΠ΅Π½Π½Ρ"
Wait 2-3 minutes for the container to heat up, pour in the oil and add the chicken.
ΡΠΌΠ°ΠΆΠΈΠΌΠΎ ΡΡΠ»Π΅
While preparing the zirvak (the pilaf parts without rice), we do not close the lid of the multicooker.
When the fillet changes color to white (after minimal frying), we can add the carrot, and after a few minutes β the onion.
Π΄ΠΎΠ΄Π°ΡΠΌΠΎ ΠΌΠΎΡΠΊΠ²Ρ
Ρ Π·Π° ΠΊΡΠ»ΡΠΊΠ° Ρ Π²ΠΈΠ»ΠΈΠ½ ΡΠΈΠ±ΡΠ»Ρ
Periodically stir the mixture. Fry for about 10 minutes.
When the onion becomes soft β it's time to add salt, the spice mix, raisins, and barberry (which we also rinse beforehand).
Π½Π΅ Π·Π°Π±ΡΠ²Π°ΡΠΌΠΎ Π·Π°Π»ΠΈΡΠΈ ΠΎΠΊΡΠΎΠΏΠΎΠΌ ΡΠΎΠ΄Π·ΠΈΠ½ΠΊΠΈ ΡΠ° Π±Π°ΡΠ±Π°ΡΠΈΡ
Taste for salt and spices, add more flavors if needed. We found that we needed more salt and cumin, so we added those.
Π΄ΠΎΠ΄Π°ΡΠΌΠΎ Π΄ΠΎ Π·ΡΡΠ²Π°ΠΊΠ° ΡΠΏΠ΅ΡΡΡ
The βFryingβ 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.
Π·ΡΡΠ²Π°ΠΊ Π³ΠΎΡΠΎΠ²ΠΈΠΉ
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.
Π΄ΠΎΠ΄Π°ΡΠΌΠΎ ΡΠΈΡ ΡΠ° ΡΠ°ΡΠ½ΠΈΠΊ
Π·Π°Π»ΠΈΠ²Π°ΡΠΌΠΎ Ρ ΠΎΠ»ΠΎΠ΄Π½ΠΎΡ Π²ΠΎΠ΄ΠΎΡ
Now we can close the lid of the multicooker. Select the βriceβ 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 β and our dish is ready.
Π³ΠΎΡΠΎΠ²ΠΈΠΉ ΠΏΠ»ΠΎΠ²
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.
