Pilaf in Oursson pressure cooker

Category: Dishes from cereals and flour products
Pilaf in Oursson pressure cooker

Ingredients

Lamb meat (best loin on the bone) 500-600 grams
Bulb onions 350-400 grams
Red carrot 350-400 grams
Rice (not parboiled) 1.5 cups
Fresh garlic 1 head
Spices for pilaf (grill) 1.5-2 tsp
Water (meat broth) we'll see how it goes
Vegetable oil 2-3 st. l.
Salt taste

Cooking method

  • It's easy to cook pilaf in a pressure cooker! For this, it is necessary to observe all those modes and phases of preparation that are provided for by the technology of cooking pilaf in a cauldron.
  • You can take another meat, not fatty, not lamb, but all the necessary steps for cooking must be observed:
  • - prepare and fry the meat
  • - prepare zirvak (vegetable frying)
  • - add rice, add water and cook everything together.
  • From all these stages (phases), we will try to cook pilaf in a multicooker-pressure cooker, we will select modes and cook directly.
  • I will describe the process as I do in a pressure cooker, based on the fact that we are dealing with an automatic saucepan, and not preparing pilaf in a cauldron in nature))
  • I pre-stew the meat until half cooked, then fry it together with the zirvak. You can, of course, fry the lamb in oil, but it will take a long time and anyway the lamb can turn out tough. Or in another way: cover the half-baked meat from frying with rice and put it to cook for a longer period, but then there is a chance to digest the rice.
  • In general, choose your options and workarounds - pilaf in a multicooker-pressure cooker is not in a cauldron on the lawn))
  • 1. Cooking meat.
  • For pilaf, I buy only mutton. If you cook pilaf, then only as expected, from mutton!
  • Pilaf in Oursson pressure cooker
  • I cut the meat into portions (not small), clean, wash, put the pressure cooker in the pan, pour about 0.5 liters of water, a drop of salt, close the lid of the pressure cooker and install BREW (EXTINGUISH) mode pressure 3, time 40 minutes... The meat cooked in this way will be softer and tastier, it will not be completely cooked, but this is quite enough for me, since it will still need to be stewed with rice. Disable the mode.
  • 2. Cooking zirvak (frying meat with onions and carrots).
  • I turn on the pressure cooker on BAKING mode, pour vegetable oil about 2-3 tbsp. l., heat up the oil and transfer the finished pieces of meat (without excess liquid!) to the pan, fry the meat until golden brown.
  • While the meat is fried, I quickly chop the carrots and onions. I cut coarsely, and you should not spare carrots and onions! Be sure to cut the carrots into large strips, cut the onions into half rings.
  • Pilaf in Oursson pressure cooker
  • Pilaf in Oursson pressure cooker
  • I add carrots and onions to the meat, after browning and carcass with the meat until half cooked.
  • Pilaf in Oursson pressure cooker
  • I add spices for pilaf or for grilling.
  • Pilaf in Oursson pressure cooker
  • Why do you need to fry carrots and onions?
  • Carrots, beets, onions, sweet peppers, parsley root, celery, tomatoes are best added to soups browned, so they are tastier.
  • The coloring matter - carotene, which is converted into vitamin A in the human body, is poorly absorbed when raw carrots are consumed.
  • When browning, the digestibility of carotene, which has passed into fat, increases significantly; in addition, the fat, turning orange, yellow or red, gives the soups a beautiful color.
  • Spices give soups a special taste, stimulate taste buds, promote the secretion of gastric juice and digestive enzymes.
  • Carcass the meat with vegetables and spices until the vegetables are tender, the liquid from the bottom of the pan should evaporate, and the vegetables begin to fry in oil.
  • Pilaf in Oursson pressure cooker
  • You can turn off the Browning mode.
  • 3. Bookmark rice.
  • Now is the time to add rice, garlic and complete the process of manipulating the pressure cooker modes.
  • I add rice, which I never soak, and only rinse it with clean water.
  • Pilaf in Oursson pressure cooker
  • Why is that? Real rice for pilaf is usually sold in countries where this national product, pilaf, is prepared. For example, rice devzira and others. This is special rice!
  • Here, in other cities of Russia, as a rule, Krasnodar rice, parboiled rice and others are sold, which are perfectly cooked on the stove or in a pressure cooker without soaking, the rice is soft. And so that the rice does not boil too much, does not become too soft, I never allow excess water to it.
  • Now the question is: how long will we cook rice in pilaf? Let's remember how long we cook rice in a pressure cooker. For example, 30 minutes in time is quite enough for me, and the rice turns out to be boiled, but not boiled and grain to grain. This is the quality rice I need to get in pilaf. It is much more difficult to guess with the measure of water for rice, but even here I have my own "measure" - I always pour water exactly one and a half fingers above the level of rice, that is, 1-1.5 cm higher. No measuring cups, I only pour water by hand! And never any punctures!
  • To the rice I add broth from boiling (stewing) meat, which turned out to be fatty - compare with raw meat above, it seems that I was not buying so fatty. Therefore, we have a choice: add that broth to the pilaf, or fish out the frozen fat and use only the broth. It all depends on the preferences of eaters, but pilaf is pilaf, it must be fat!
  • I insert a whole head of garlic into the center of the pan
  • Pilaf in Oursson pressure cooker
  • Pour the broth and water enough to cover the rice, and cover it on top about 1-1.5 cm above the level of rice and vegetables. Salt again, taste the liquid.
  • Pilaf in Oursson pressure cooker
  • You see what a beautiful broth is obtained in color, bright and sunny! This is after frying meat and vegetables, which, in combination with butter, gave such a beautiful color to the broth! And pilaf from this will be beautiful and tasty!
  • Now I close the lid of the pressure cooker, install Porridge mode, level 1, time 30 minutes - the same time if I cooked ordinary rice porridge.
  • I press the START button - let's go !!! We are waiting for the signal and we will check what happens!)))
  • I open the lid after the signal, and wait about 10 minutes for the pressure to return to normal.
  • Pilaf in Oursson pressure cooker
  • I will stir the pilaf gently, see if the rice is completely boiled, if there is any excess liquid at the bottom. No, everything is fine!
  • I put the pilaf on plates, in addition to the pilaf, cut the vegetable salad well.
  • I made sauerkraut with green onion and sunflower oil
  • Pilaf in Oursson pressure cooker
  • Pilaf in Oursson pressure cooker
  • Pilaf in Oursson pressure cooker

Note

Not so long ago, on some topic, I was asked to cook pilaf in the Oursson pressure cooker

Each of us has his own way of preparing this or that dish!
I cooked pilaf in different multicooker-pressure cookers, and here I told how I do it.
Cook with pleasure and bon appetit! Pilaf in Oursson pressure cooker

Svettika
TATYANA, thank you very much for the detailed report! Very sincere and, I'm sure, delicious pilaf turned out! Undoubtedly, such a visual recipe will be useful to me personally!
Admin

Svetlana, to your health! I hope my debriefing will come in handy
Natta de facto
Thank you Tatiana! So everything is detailed. I had the same technology, only apparently I added more water and the pilaf came out wet. And I gave pressure 2. Now I will do so.
Admin

Natta, try this method, you always have to choose for yourself - this is right
Ksenia46
Thank you so much!!! Everything is very detailed and understandable that even no more questions arise! Respect !!!
Admin

Ksenia, to your health!
celfh
Just now I thought that I want manti, but it turns out pilaf
Lana
Admin- Tanya!
Excellent MC for cooking pilaf in Oursonchik Thank you very much! I also already have this high pressure multicooker, how is this multicooker positioned!
Maria_
"I open the lid after the signal and wait about 10 minutes for the pressure to return to normal."

Tatiana, tell me, after the signal, the lid opens immediately? My lid remains locked for a while, and only then does the MV allow me to open the lid. This is normal? Or is it a problem of a single MV?
Or after the signal, first you need to wait 10 minutes until the pressure returns to normal, and only then open the lid? Thanks for the recipe and hope for an answer.
Admin

Maria, each multicooker has its own "cockroaches" in their brains and the shutdown after cooking is laid down in different ways.

Our Orsyusha also has programs that turn off immediately and can be opened, for example ON STEAM
And there are programs where the lid is blocked by pressure and it takes time after the end, when the pressure drops and you can open the lid

You need to look at your model of a multicooker-pressure cooker
Maria_
We also have Oursson, I just did everything according to your recipe, but in the end the pilaf did not work out, the rice is very wet, stuck together - porridge with meat instead of pilaf, so I thought, maybe the MV somehow does not work that way, since the lid after the signal does not immediately opened.
Admin

Maria, if the pilaf turned out to be porridge, it means that more liquid was added than was required for pilaf.
With cereals, lining is always obtained, here it is important to choose the correct ratio of cereal and liquid. And then take "parboiled" rice, it boils less. And try to remove the liquid a little.

In Orsyush, 30 minutes on the porridge mode is quite enough for the rice to cook completely. I probably did not write correctly "I open the lid after the signal, and I wait about 10 minutes for the pressure to return to normal." since the lid cannot be opened until the pressure returns to normal and is released automatically or by hand. But this does not change the essence, we are waiting for the pressure to drop.

lillay
Admin, sorry for a possibly stupid question, but I'm just getting my hands on this slow cooker ...
And a glass (for rice), take a small measured from a multi, or another volume?
Admin
I use it according to my mood: either from multi, or from x / stove. The main thing is to observe the ratio of rice (cereal) and liquid. In this recipe I have a glass of x / n = 250 ml.

The question is not stupid, it is better to ask if there is a need.
Tanyulya
The other day I cooked pilaf with pork

Pilaf in Oursson pressure cooker

Pilaf in Oursson pressure cooker

My son eats pilaf only with chicken, turkey or pork.
A small video review on cooking pilaf, this is in no way an instruction for action, just my experience

Pilaf in Oursson pressure cooker
Admin

ABOUT! And the rice turned out so even, the water was right! And the color is beautiful!

Hello son, the guy knows what meat is

Tanyulya, bravo!
Tanyulya
Quote: Admin

ABOUT! And the rice turned out so even, the water was right! And the color is beautiful!

Hi son, the guy knows what meat is

Tanyulya, bravo!
Thank you, Tatyana, this chicken of his ... is already across my throat.
Admin

What do you have to lose? All of you have two and four paws across your throat
You have three men - be patient and feed satisfyingly, they all grow up and demand MEAT
Tanyulya
Quote: Admin

What do you have to lose? All of you have two and four paws across your throat
You have three men - be patient and feed satisfyingly, they all grow up and demand MEAT
So I say: eat meat, no, give chicken. He doesn't eat beef at all.
My Parkeshenka is the most omnivorous, eats everything and preferably more
Admin
Quote: Tanyulya


My Parkeshenka is the most omnivorous, eats everything and preferably more

Yeah, and constantly the hungrier
lillay
Admin, Today I made pilaf according to your recipe!
Everything worked out! This is exactly pilaf, not rice porridge with meat
Only instead of lamb, I had beef. This is my first experience of cooking in this multicooker (yoghurt does not count, he prepared himself)!
Thank you, I will continue to learn how to cook in this muoit according to your recipes!
Admin

I am glad about your success together with you! I am always glad to have such emotions!

Let's cook together in our Orsyusha, she is a worthy saucepan

lillay, thanks for trusting my recipes, I am pleased to hear that
Kras-Vlas
Admin, Tanya! Made pilaf according to your technology in the Brand 37501 multicooker! Braising - 40 min, Frying "Meat", Fig. Made with pork! It turned out very tasty!
Pilaf in Oursson pressure cooker
Thank you so much!!! I very rarely get pilaf, but here - such deliciousness is pleasant to the eye!
Admin
Quote: Kras-Vlas


Thank you so much!!! I very rarely get pilaf, but here - such deliciousness is pleasant to the eye!

Olya, from the photo you can see what a beautiful swimmer turned out Great! happy for you and your positive emotions Cook more pilaf
Kras-Vlas
Necessarily!
Galin
Thanks for the pilaf. I used to cook pilaf in Panasonic before, I liked it, but my son was not happy, he criticized that I was cooking the wrong way, but I practically ate this pilaf (I just tried a plate), and said that I finally got pilaf. True, I used beef, I'm not used to lamb, so it's very tasty for me with beef. Still, it would be better to find the right carrots for pilaf, otherwise imported ones are not quite right for pilaf.
Joly
Admin, you are a great fellow! So they described everything in detail, the photos are wonderful!

I just want to ask you to correct the text about opening the lid after the signal in the recipe - first, the pressure is released for ten minutes, and then the lid opens, and not vice versa. You talked about this with Maria, but did not correct it. And for those who are still a beginner, this is important. And more - please add, not in the comments, but in the recipe - a measuring cup of 250 ml, and the rice is long-grain.

By the way, today I cooked pilaf almost according to your recipe. "Almost", because instead of lamb I had a chicken breast and did not need to be stewed first. I fried it on baked goods with onions and carrots, and then - like yours, on "porridge" for 30 minutes at a pressure of "1". Apparently, due to the fact that the rice was, albeit long-grain, but soft, it was slightly overcooked. I think it was necessary to set the time for 15-20 minutes, and then, if the rice is undercooked, leave it on heating. I would also advise those who take lean meat for pilaf to pour more oil so that it is not dry. And I still like round grain rice more (just don't hit it)!
Admin
Quote: Galin

Thanks for the pilaf. I used to cook pilaf in Panasonic before, I liked it, but my son was not happy, he criticized that I was cooking the wrong way, but I practically ate this pilaf (I just tried a plate), and said that I finally got pilaf. True, I used beef, I'm not used to lamb, so it's very tasty for me with beef. Still, it would be better to find the right carrots for pilaf, otherwise imported ones are not quite right for pilaf.

Well done! He also praised his son - it means that he was really cooked right! Well, the peasants understand this

I buy carrots at the market or in the store to be juicy and bright red, it gives the color to the pilaf!
Admin

Joly, thanks for the tip!

A lot of vegetable oil in pilaf, especially for tender chicken breast meat, will not give softness, but the unpleasant taste of oil will remain. This is my opinion For example, such a combination does not suit me, not my taste - for an amateur.
Then you can make frying on chicken cracklings, chicken or goose fat, which will preserve the juiciness of the breasts, and not so affect the taste.

When cutting chicken and goose duck, I always cut off the fat and store it in the freezer in a bag and fry it on it. And duck-goose fat is good for the body.

Rice in pilaf is a matter of taste. Somehow everyone writes differently and offers their options for rice. I also choose at will, when which one to taste - it always cooks well in a pressure cooker. It is only important to find the ratio of cereal-liquid, each rice has its own.

Joly
I agree about vegetable oil. Better to add animal fat. It will be tastier. And it is better, of course, to make pilaf not from dietary breasts, but from meat with fat - from chicken, for example, taking thighs and legs. But what was, from that and did. Only a little dry, I had to fix it later - I added butter.
kubanochka
My beloved Oursonchik made me a goose pilaf today. Vkuuuuusno !!!
Thank you, Tanyusha-Admin, for the recipe for Oursonchik.

Pilaf in Oursson pressure cooker

Admin

Lenochka, to your health! THANK YOU!

The swimmer turned out to be beautiful, the seeds are one to one! Just in moderation!

Nice to hear that my recipe helped navigate cooking in our saucepan.
Blinarina
Admin, hello. I have a question for you.Tell me, after you poured the rice, poured the broth, did you gently mix it all with the meat? (Judging by the photo).
I never interfere, I was taught this way, I level the meat, and on it I level the rice, fill it with water, close it.
So, now I think, to interfere or not interfere, will this affect the result?
Blinarina
Quote: Galin

You'd better find the right carrots for pilaf, otherwise imported ones are not quite right for pilaf.
What's wrong with her? I like. Only you need it in moderation, and the bow too. Today I cooked pilaf (still in a cauldron), did not regret either one or the other - it turned out sweet. Yes, too.
Admin, you have class recipes! Decorated amazingly. Thank you.
Admin
Quote: Blinarina

Admin, hello. I have a question for you. Tell me, after you poured the rice, poured the broth, did you gently mix it all with the meat? (Judging by the photo).
I never interfere, I was taught this way, I level the meat, and on it I level the rice, fill it with water, close it.
So, now I think, to interfere or not interfere, will this affect the result?

Quote: Blinarina

Admin, you have class recipes! Decorated amazingly. Thank you.
Good day! All my recipes are checked, I expose only after testing by eaters THANKS for the kind words !!!

After pouring water, I mix the mass with rice a little, insert a spoon in different places of the pan and stir a little, but without fanaticism, just so that the water penetrates well everywhere.
Cooking in a cauldron on the stove and in a pressure cooker is different. Anything that can be tweaked, added, or tasted in a cauldron during cooking cannot be done in a pressure cooker, the pan will be tightly closed. Therefore, it is necessary to combine the principle of the cauldron and the device so that the result will please
Blinarina
Thanks, Admin. I love pilaf, but I've never cooked it with lamb. I'm sure it's insanely delicious.
Admin
Quote: Blinarina

Thanks, Admin. I love pilaf, but I've never cooked it with lamb. I'm sure it's insanely delicious.

Here is the most delicious pilaf with lamb! especially on the bones of a square Try to cook, I hope you like it
lu_estrada
Forgive me, Tanechka, a lazy woman and a sloven who uses your wonderful recipes and does not express gratitude to the creator of pilaf, which is gorgeous in taste and simple to prepare.
Yesterday I cooked your pilaf for the second time, my husband is delighted.
We are lovers of pilaf, it always turned out delicious, but the problem with rice did not allow us to cook often. And now I will cook often and thank you.
Thank you, Tanechka-Admin.
Admin

Luda, cook for health! The main thing is that my husband likes it!
Thanks for the kind words!
SoNika
Quote: Admin
It is only important to find the ratio of cereal-liquid, each rice has its own.
Exactly. Thanks again, everything worked out perfect. Relationship manager, yes, you are right. When I was taught, there were not so many varieties and types of rice and such a cuisine. technology. I try to study what they write in small sh-m on packs ... But we were taught that for porridge, its ratio is 1: 3. For pilaf, I take 1: 2 approximately, after rinsing with warm water (there is no getting away from the habit), until the water is transparent. All for an amateur, for example, I like in this case, a little viscous rice, when I cook it for a side dish, it is more crumbly, although viscous it keeps a conical shape more easily. Everything to taste But like you Tatyana, I often just stand 1 -1.5 cm THANKS! Thanks to your recipe, 5015 returned from reference
SoNika
Tatyan, today I did 90% somewhere, like you, everything is fine (it could not be otherwise), THANKS
but I'm on "3" - I like pilaf more, again, maybe the rice is different ...
Admin
Quote: SoNika
but I'm on "3" - I like pilaf more

Well, these are nuances - a matter of taste
The most important thing is that the pilaf itself turned out and liked

SoNika , to health
SoNika
Tatyana, how can it not work? Today I pulled out, as advised, after the signal, but in order to remove the lid, I had to put it in the MV again, and now I think, why carry for 3-4 minutes, reduce the time and that's it ... let it come quietly
Admin

Perhaps this is the right decision
SoNika
Tatyana, thank you, it is always pleasant and interesting to communicate with you, read recipes, advice
Admin

SoNika, THANK YOU!
Nastasya78
I cooked pilaf in Orsyusha based on a video from Tanyulya with a turkey. This is my first recipe in this multicooker. Gorgeous! My husband ate a whole plate at 1 am and said that he would get some sleep and eat again ... It is unlikely that he will wait for the morning ... True, she did not use cumin. I put a couple of cloves, a few peppercorns, turmeric, some barbecue seasoning and a whole day of curry. The rice is soft, but not soft. The meat is well stewed.
Thanks to Admin and Tanya for the advice !!!




Please tell me, can you cool pilaf in a multicooker with the lid closed? Closed until it clicks ...
Is it possible to put a bowl from a multicooker with pilaf in the refrigerator when it cools down or is it better to transfer it to another container? Will the coating deteriorate when the bowl is cold?
Thanks in advance for your reply.
SoNika
Anastasia, it is more convenient for me to immediately shift and wash the bowl
Nastasya78
Thank you. And so she did.

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