Lamb pilaf in a multicooker
IngredientsLamb fillet – 500-700 g
Steamed rice – 2 cups
Carrots – 3 pcs.
Onions – 2 pcs.
Vegetable oil – 50 ml
Barberries dried – 1 tsp.
Coriander (peas) – 1 tsp.
Coriander (herbs) – to taste
Pepper mixture – to taste
Boiled water – about 1-1.5 liters
Common salt – to taste
Check out the recipe
Step by step recipe with photoOur simple recipe for lamb pilaf in the multicooker will certainly be appreciated by meat lovers. The dish of Uzbek cuisine is prepared in a light version, and therefore it can be easily included in the everyday menu.
The composition of products will not differ much from the selection of ingredients for traditional pilaf in a cauldron. The only thing is that a little less seasoning will be used.
So, we need: selected pulp of lamb with fat, steamed long-grain rice, onions and young garlic, as well as odorless vegetable oil, barberry berries, coriander peas, salt and pepper mix.
Let’s start cooking lamb pilaf directly with the preparation of meat. It should be well washed and dried. A frozen version is not an option for us. Let’s use the cooled chosen lamb. Let’s cut it into small pieces of equal size.
Onions should be peeled and chopped into any shape.
Preheat the multicooker in the “Fry” mode for a minute, and then add vegetable oil to the main multicooker bowl, continuing to heat for another two minutes. In the heated container send onions, and after 5 minutes – and lamb. Brown the ingredients until they are well done. Salt the meat after the liquid has boiled away.
After the onion and lamb in the multicooker bowl is sent chopped julienne or slices of carrot. Continue cooking the meat and vegetables in the “Roast” mode for 5 more minutes.
While zirvak is cooking (the correct name for the meat roast for pilaf), let’s deal with spices. The coriander should be ground in a mortar, and then mixed with barberry and pepper.
Then season the boiling zirvak with this spicy mixture.
Next comes the rice. Spread the rice grits evenly on top of the lamb roast, but do not mix.
Pour the rice layer with boiling salted water up to the 2 liter mark. Switch the appliance to the “Stew” or “Pilaf” mode for 40 minutes and close the lid.
In the process of cooking you need to add cloves of young garlic right in the peel. Ready lamb pilaf stays in the closed multicooker and comes to the end just before serving to the table.
In the multicooker lamb pilaf turned out crumbly, fragrant and very tasty.
When this incomparable dish reaches your plate, it will be impossible to distinguish it from the pilaf cooked the traditional way. Shall we test it?
The light flavor of coriander greens will be very welcome. Bon appetit!