Composition / ingredients
Step-by-step cooking
Step 1:
How to make pilaf with beef in a slow cooker? Very easy and simple. First, prepare the necessary ingredients according to the list. Beef is needed without bones, only the flesh. It can be a shoulder blade, a ham, a shank or a hip part. These spices can be replaced and supplemented to taste.
Step 2:
Wash the beef, dry it, cut it into small pieces. I used already sliced beef goulash.
Step 3:
Rinse the rice thoroughly until clear water. You can use special rice for pilaf or ordinary steamed rice. I have steamed golden rice. It holds its shape well, does not boil even with long heat treatment.
Step 4:
Peel the carrots. Cut into small cubes. For pilaf, it is better not to grate carrots on a grater - it can boil and lose its shape.
Step 5:
Peel the onion. You can cut it into small or medium cubes or cubes. If you do not like to feel the onion in the finished pilaf, you can cut it larger or even leave the onion whole so that you can easily remove it later.
Step 6:
Rinse the garlic heads, remove the upper husk, cut off the bottoms with the roots.
Step 7:
Set the slow cooker to the "Frying" mode for 20 minutes. Pay attention to the temperature on this mode. I have 155 degrees by default. Different models of slow cookers may have different temperatures on one or another mode. Keep this in mind so that the dish does not burn.
Step 8:
Pour vegetable oil into the bowl of the slow cooker. Lay out the beef and fry, stirring occasionally, until golden brown.
Step 9:
When the meat is browned, add the onion. Fry everything together for a couple of minutes.
Step 10:
Then add the carrots. Fry everything together for another 3-5 minutes.
Step 11:
Pour 500 ml of boiling water. Add the pilaf spices, salt and pepper and mix. In addition to these spices, you can add your own to taste, for example paprika, dry herbs, etc. But using ready-made spice mixes, keep in mind that they usually already have salt and pepper, otherwise you risk over-salting and peppering the dish.
Step 12:
Pour in the rice and smooth it out, but do not mix with the meat.
Step 13:
Pour in so much boiling water that the water is 1.5-2 cm higher than the rice. I needed about 1 l more.
Step 14:
Stick the garlic heads into the rice with the tails up.
Step 15:
Set the slow cooker to the "Pilaf" mode for 1 hour. After the specified period, after the beep, leave it on the heating for another 10-15 minutes. Determine the exact time according to your technique!
Step 16:
Here is such a pilaf should turn out: most of the moisture is absorbed into the rice and it swells strongly, and the remains of the broth evaporate. If you have some liquid left at the bottom, it's okay. It will be absorbed into rice and meat.
Step 17:
Mix the finished pilaf, put it on plates, sprinkle with herbs if desired and serve to the table. Bon appetit!
Important! To make rice dishes invariably delicious, read the article about the subtleties of choosing rice and the secrets of its preparation .
Keep in mind that the cooking time and mode are indicated approximately in the recipe. All slow cookers work differently and even the same models of the same manufacturer may have their own characteristics. Before you start cooking a new dish for you in a slow cooker, carefully study the instructions for it, and then in practice try to cook dishes that are familiar to you first, and then new ones, choosing the mode and time individually for your own technique.
Beef can be replaced with any other type of meat that you like best. But keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. Pork and lamb tend to be fatter than beef, and chicken fillet or turkey are leaner. At the same time, the cooking time depends not only on the type of meat, but also on which part of the carcass is used and how old or young the meat is.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
