Pilaf with pork in a multicooker Krups cook4me +

Pilaf with pork in a multicooker Krups cook4me +

Category: Meat dishes

Ingredients
Sunflower oil	100-150 ml
bulbs	3
fatty pork (neck)	500-600 g
large carrots	3
rice	2 cups 200 ml each
water	4 cups x 200 ml
large tomatoes (if there are no fresh ones, then half a can of ready-made without the skin (a tin can for 400 grams), that is, 200 grams)	2
Salt, pepper, spices	taste

Cooking method

• Manual mode.
• Roasting. Fry the meat for 3 minutes, add onions and carrots. I cut carrots into rings and for 4 more, onion into cubes .. fry for 3-4 minutes together .. close the lid, put it in pressure cooker mode, 6-8 minutes (depending on the youthfulness of the meat, it is fashionable and 10 minutes.
• Cooking. Steam comes out, open the lid, I rinse the rice so that it is wet, pour in the rice, pour in water, soda, pepper, spices and tomatoes in slices, without the skin ... close and again the pressure cooker for 11 minutes.
• Stir immediately after opening the lid .... very tasty !!! And the meat is well done. And the rice is not sticky ....
• 

Note

Hello to all lovers of the Fat Belly ... I also became the happy owner of this miracle. My truth is krups cook4me +, but as I looked on the Internet, they all belong to the same brand ... my only problem is that there is no Russian language .. but I'm Italian according to my passport ... today I cooked pilaf. In manual mode .. here is my recipe ...

We do not have such brands on sale. I thought that KRUP's equipment was no longer produced. I wonder how much such a miracle of technology costs you, do not consider this question for insolence. I apologize in advance and thank you. And the recipe is good, I also cook pilaf in CF when time is short.

I wonder how much such a miracle of technology costs you

From 120 to 200 euros ... I just shoveled a lot of information about these multi-cookers, pressure cookers ... it's all the French line, moulinex, it's just that different countries release under different names, even though it's the same ... in Italy it's Cookeo, us Krups, now Tefal is also making cook4me .... the principle of operation is the same for everyone. I personally took mine for 157 euros in Otto, we were in angebot, now again 189 euros ... sooo happy ...

Thank you. We only have Moulinex. But made in China. The quality is normal, in comparison with other Vitekas, etc. But yours is certainly more expensive. I took mine back for 4500 rubles.

But what about the preparation of zirvak?
But what about the correct preparation of rice? Without zirvak and proper preparation of rice, it will not be crumbly!
And the presence of tomatoes in pilaf is clearly unnecessary ...
Pilaf is a rather strictly defined product in terms of its manufacturing technology, so tomatoes are useless here.

Rice porridge with meat and vegetables is not otherwise, judging by the photo. Only the technology of cooking and pilaf and slicing and the component in pilaf differ from the generally accepted one. And the rice is washed not for moisture, but simply from dirt, litter and starch.

[Irisha-Ballerisha]

And the presence of tomatoes in pilaf is clearly unnecessary ...

We lived for almost 10 years in the 80s in the south of Tajikistan and Turkmenistan - and there the locals cooked pilaf with tomatoes, it is very tasty, especially if the tomato is sweet and fleshy, their carrots did not grow so well, the land is dry, but the tomatoes were wonderful. And also with raisins - for me the most delicious in pilaf is raisins and garlic.
There is no single recipe for pilaf - vegetables in it only make pilaf tastier and healthier.

Pilaf is a rather strictly defined product in terms of its manufacturing technology.

of course so, but do not equate the methods of cooking pilaf in different pots and - pilaf from a cauldron is slightly different than from a pan, and even more so from a multicooker.
Very good pilaf turned out in Irisha-Ballerisha, rice separately, bright so.

Pilaf is the same, ka and borscht, cabbage soup, pancakes, etc. ... pr ... pr ... each housewife has her own. There is a base, and steel is a fantasy. Cooking is the same art as sculpture, painting, music. The main thing is to master the technique and the basics of theory, and then: either talent, or, like a monkey, strictly according to notes! Sori, if you offended someone.