One of the advantages of a kitchen assistant - multivarka is its ability to create optimal conditions for cooking. Especially good in it are porridge and, of course, a pilaf loved by many.
Today we will consider how to prepare a delicious and crumbly pilaf with chicken in a multivark.
How to cook crumbly pilaf with chicken in a multivark?
Ingredients:
- chicken pulp - 0.7 kg;
- onion - 290 g;
- carrots - 290 g;
- sugar - pinch;
- vegetable oil - 130 ml;
- hot water - 760 ml;
- long rice - 510 g;
- garlic - 1 head;
- seasoning for pilaf - to taste;
- salt - to taste.
Preparation
Preparing to cook pilaf in a multivark, we will prepare all the necessary products. Onion is rid of the husks and shred by half rings, and carrots are cut into straws or let through a large grater. Chicken pulp is cut into random pieces of the desired size. Rice is thoroughly rinsed with water, changing it until it becomes completely clear.
On the multivark display, select the function "Fry" or "Baking", pour into the container of the vegetable oil without smell and lay the carrot pre-mixed with sugar. We brown it for ten minutes, add the onion and fry it a bit. Now we throw the chicken meat and stand, stirring, for another ten to fifteen minutes. We season the mass with seasoning for pilaf, lay the washed rice croup and pour all the salted water. The contents of the bowl do not mix, close the lid and change the previous program to the "Plov" or "Varka" mode, setting the time to forty minutes. After twenty minutes, we clean the head of garlic from the upper husk, rinse it and, without breaking it into the teeth, add it to the pilaf, plunging a little into the rice mass.
You may need a little more time to bring the food to the ready. Depending on the quality of rice and the capabilities of the multivark, it may differ from our version. Therefore, we try one risinku after forty minutes and, if necessary, extend the cooking process in the same program for another fifteen to twenty minutes.
Delicious pilaf with chicken in a multicrew
Ingredients:
- chicken thighs or legs - 0.85 kg;
- onion - 150 g;
- carrots - 290 g;
- garlic - 3 cloves;
- pearl barley - 0.3 kg;
- hot water - 960 ml;
- salt - 15 g or to taste;
- ground black pepper - to taste;
- seasoning for pilaf (optional) - to taste.
Preparation
Chicken thighs or legs are washed well with cold water and soak the moisture with paper towels or napkins. On the multivark display, choose the "Fry" or "Baking" mode, depending on the model, set the time to forty-five minutes, and place chicken meat in the container with the skin facing down. Twenty minutes later turn the chicken on the other side and fry another fifteen minutes. Then lay the previously cleaned and chopped onion onions, garlic and carrot straw, which
In the meantime, we wash the pearl barley thoroughly and lay it down after the signal to the meat with the vegetables. Pour hot water to boiling water, season the dish with salt, ground black pepper, add spices for pilaf at will, mix the contents and cover the lid of the device, opening the valve. We choose the function "Pilaf" and prepare a dish in it for an hour and a half. Then turn on the "Heating" mode and leave it for another fifteen minutes. At the end of the time, we can serve aromatic pilaf to the table, spread it on plates.