Cooked pilaf in a multivariate with beef is one of the most worthy versions of the eastern dish, the taste characteristics of which can compete with the classic varieties of the dishes made in the cauldron at the stake. The result will pleasantly surprise even true connoisseurs of Caucasian cuisine.
How to cook pilaf in a multivariate?
The desired taste of the dish will be obtained using only the right foods and knowing some cooking secrets.
- Friable pilau in a multivariate will come from quality long-grain rice: steamed, sort of Devzira or the like.
- Croups are pre-rinsed well, achieving transparency of the liquid.
- Carrots cut into strips or squares with a knife, abandoning the grater.
- Initially in the oil fry carrots with onion and meat, braised with the addition of water, after which add the rice and, if necessary, still boiling water.
- Prepare pilaf in a multivark with beef with the lid closed, selecting the appropriate mode.
- If the rice remains solid, add a little boiling water and continue cooking for 15 minutes. If after cooking has remained moisture, it is evaporated, including "Baking".
What part of the beef is cooked with pilaf?
Before you start cooking pilaf from beef, you need to take care of the availability of the right foods, one of which is meat. Going to the market or to the meat department, it is important to know from which part of the carcass it is better to choose a meat cut so that the dish turns delicious and fragrant.
- Ideal for cooking flesh from the back leg or scapula. Before cutting into pieces, you need to cut all the films.
- No less preferred for pilaf and beef tenderloin. When using it, you can omit the stage of additional meat cutting with vegetables after roasting.
- Very delicious dish with beef ribs. The time of quenching of the zirvak in this case will need to be slightly increased.
Uzbek pilaf with beef
The Uzbek recipe of pilaf with beef presented at home will provide an opportunity to enjoy the classic taste of oriental food, which is achieved through the mandatory addition of barberry and zir. Know-how in preparing dishes cooks often complement zirvak with slices of quince.
Ingredients:
- beef - 0,5 kg;
- rice - 0,5 kg;
- onions and carrots - 0.5 kg each;
- quince - 200 g;
- vegetable oil - 170 ml;
- zira - 2 teaspoons;
- barberry - 10-12 pieces;
- garlic - 1 head;
- salt pepper.
Preparation
- Turn on the "Fry" or "Baking" mode, warm the oil in it.
- Lay meat, brown, add onions and carrots, fry another 15 minutes, adding a spoonful of zira.
- Pour boiling water to cover the ingredients, cook on the "Quenching" for 30 minutes or until the softness of the meat.
- Add seasonings, rice, garlic, pour in still boiling water to cover the contents of 1 cm, switch the device to the "Plov"
- After the signal, the Uzbek pilaf in the multivark will be ready.
Beef ribs pilaf
Delicious pilaf from a beef in a multivark is obtained with ribs, which must be rinsed well before use, washed off with fragments, and then carefully dried with napkins and cut into slices one by one. Appetizing appearance and extra flavor will add tomato paste.
Ingredients:
- beef ribs - 700 g;
- rice - 0,5 kg;
- onions and carrots - 3 pcs .;
- tomato paste and seasoning for pilaf - 2/3 tbsp. spoons;
- vegetable oil - 170 ml;
- garlic - 1 head;
- salt pepper.
Preparation
- In oil in the mode "Baking" or "Roast" fry ribs, and then onions and carrots.
- Add seasonings, pasta, boiling water and turn on "Quenching" for 40 minutes.
- Add rice, garlic, water, if necessary, before coating by 1 cm, switch the device to the program "Pilaf".
- After the signal pilaf of beef ribs can be served.
Pilaf from beef pulp
The next recipe pilaf with beef is served with a beef tenderloin that does not require long heat treatment, so that immediately after roasting it with vegetables, add rice with water. The composition of the dish can be supplemented if desired with a pod of chili, which will give the missing ostinku.
Ingredients:
- beef - 0,5 kg;
- rice - 300 g;
- onions and carrots - 250 g;
- chili pepper - 1 pod;
- vegetable oil - 100 ml;
- Spices for pilaf - 2 tsp.
- garlic - 1 head;
- salt pepper.
Preparation
- Fry vegetables and meat on the oil, including "Baking" or "Frying".
- Add salt, spices, chillies, rice and garlic head, pour all the boiling water to a coating of 1 cm.
- Continue to cook the pilaf in the multivark with beef on the "Quenching" 1 hour.
Pilaf with beef liver
Delicious pilaf in the multivark can be cooked with beef liver. It should be taken into account that the product does not tolerate long-term heat treatment, during which it can become tough and rubbery in taste. A great way to get the desired result is to cook rice with vegetables and liver separately.
Ingredients:
- liver - 0,5 kg;
- rice - 300 g;
- onions and carrots - 250 g;
- quince - 1 piece;
- vegetable oil - 100 ml;
- Spices for pilaf - 2 tsp.
- garlic - 1 head;
- salt pepper.
Preparation
- In oil on "Bake" or "Zharke" fry the liver, remove into a bowl.
- Add more butter, vegetables, brown, lay spices, rice, garlic.
- Pour boiling water and prepare the ingredients in the "Rice" or "Groats".
- The signal field is pawned by the liver, mixed and left for 10 minutes on the "Heat".
Plov of beef heart
The recipe for cooking pilaf in a multivark with a beef heart is elementary. It will take longer to quench the zirvak to the softness of all the ingredients. A classic set of spices from zira and barberry in this case it is advisable to supplement with ground coriander. The prepared dish is seasoned with cilantro, parsley.
Ingredients:
- heart beef - 1 pc .;
- rice - 300 g;
- onions and carrots - 250 g;
- zira and barberry - for ½ tsp;
- coriander - ¼ tsp;
- vegetable oil - 100 ml;
- garlic - 1 head;
- salt, pepper, herbs.
Preparation
- Fry in warmed-up butter on "Bake" or "Frying".
- Add the vegetables, fry 10-15 minutes, seasoning half of the zira.
- Pour boiling water and prepare zirvak on "Quenching" 1 hour or until the softness of the heart.
- Add rice, salt, other seasonings, garlic and boiling water.
- Continue cooking in the program "Pilaf".
Pilaf with minced meat in a multivariate
True connoisseurs of classic versions of the dish are skeptical about the idea of the next recipe. In this case, pilaf is cooked in a multivark with beef, twisted in a meat grinder. The texture of the food turns out different, but it does not affect the taste and nutritional characteristics, but the cooking time is shortened.
Ingredients:
- ground beef - 500 g;
- rice - 300 g;
- onions and carrots - 250 g;
- tomato - 1 pc .;
- Spices for pilaf - 2 tsp.
- vegetable oil - 100 ml;
- garlic - 1 head;
- salt pepper.
Preparation
- Onions are fried onions with carrots and minced meat, including the "Baking" mode.
- Put a tomato, spices, rice, garlic head, pour boiling water to cover components by 1 cm.
- Prepare pilaf with ground beef on "Quenching" 1 hour.
Boiled beef pilaf
If there is a need or desire to prepare a dietary, less fatty and moderately spicy dish, pilaf in a multivarque with boiled beef is what you need. Meat is added to the composition after preliminary digestion with a whole piece and then cutting it. The presence of additives and their number determine to taste.
Ingredients:
- beef - 700 g;
- rice - 500 g;
- onion - 1 piece;
- carrots - 250 g;
- Curcuma and zira - to taste;
- vegetable oil - 50 ml;
- garlic (optional) - 1 head;
- salt.
Preparation
- Pour beef with water and cook in "Soup" or "Quenching" mode for 2-3 hours or until soft.
- The contents are extracted from the bowl, the meat is cut, the broth is used for another dish or instead of water for pilaf.
- In the bowl pour oil, lay onions with carrots, fry in "Baking" or let on "Stewing" until soft.
- Lay spices, rice, garlic, pour boiling water or hot broth.
- Prepare a useful tasty pilaf from beef on "Stewing" 1 hour.
Pilaf with beef and pearl barley
Another unconventional recipe for a delicious pilaf with beef will be presented later. In this case, rice instead of rice is pre-soaked in cold or warm water perlova, which not only changes the taste characteristics of the food, giving them originality, but also allows you to get a different dish on the nutrient composition.
Ingredients:
- beef - 700 g;
- pearl barley - 200 g;
- carrots and onions - 250 g;
- spices for pilaf - to taste;
- vegetable oil - 100 ml;
- garlic - 1 head;
- salt pepper.
Preparation
- In oil on "Bake" fry meat and vegetables.
- Add the spices, pearl barley, garlic, 0.5 liters of boiling water.
- Continue to cook the pilaf from the pearl barley with meat in the multivark on the "Quenching" for 1.5 hours.
Pilaf with beef and chickpeas - recipe
The technology presented below will allow you to get a dish with decent taste characteristics, which are achieved by adding the chickpea to the classic Turkish peas. To do this, boil the croup in advance, fill it with plenty of water and turn on the "Varka" or "Soup" mode for 2 hours.
Ingredients:
- beef - 700 g;
- rice - 500 g;
- chickpea - 100 g;
- carrots and onions - 300 g;
- spices for pilaf - 2-3 tsp.
- vegetable oil - 130 ml;
- garlic - 1 head;
- salt pepper.
Preparation
- Boil the chickpeas.
- Fry the slices of meat on the "Bake".
- Add carrots, onions, fry until blush.
- Add half of the spices, boiled chickpeas, boiling water and cook the soup in the "Soup" mode for 1 hour.
- Add rice, seasonings, garlic, switch the device to the program "Pilaf".
- After the signal, leave the pilaf with beef and chickpeas in the multivark on the "Warm-up" for another 15 minutes.
Beef pilaf with prunes in a multivariate
Stunning rich taste and unusual aroma acquires cooked pilaf with beef and prunes. Preferably, in this case, use a gentle beef tenderloin, cut it in neat slices of medium size. A set of spices from zira and barberry is expediently supplemented with turmeric.
Ingredients:
- beef - 700 g;
- rice - 500 g;
- prunes - 200 g;
- carrots and onions - 250 g;
- zira and barberry - for ½ tsp;
- turmeric - ¼ tsp spoon;
- vegetable oil - 100 ml;
- garlic - 1 head;
- salt pepper.
Preparation
- Fry on the "Baking" meat, onions and carrots, adding in the end half of the spices.
- Add rice with rinsed prunes, seasonings, garlic and boiling water to cover the contents by 1 cm.
- Continue cooking dishes on the "Quenching" 1 hour.
Brown rice rice with beef
The maximum friable is a pilaf from a beef at home, if it is cooked with brown rice. However, not only the texture of the prepared dish will be pleased, but also its taste characteristics are excellent. To saturate the taste with vegetable oil, you can add chopped fat and fatten it.
Ingredients:
- beef - 700 g;
- fatty fat - 100 g;
- rice - 500 g;
- carrots - 500 g;
- onions - 250 g;
- Spices for pilaf - 2 tsp.
- vegetable oil - 100 ml;
- garlic - 1 head;
- salt pepper.
Preparation
- Heat the sliced oil on oil in the "Baking" mode.
- Lay the meat, fry, add half the spices, throw vegetables.
- After 10-15 minutes, pour in water, let the dish on the "Quenching" for 30 minutes.
- Fall asleep rice, seasonings, garlic, pour boiling water, continue cooking for 1 hour.
Plovdor from bulgur in multivark
Absolutely new flavoring properties are acquired by pilaf pilaf with beef. Perfectly add flavor palette added to prunes, raisins and even dried apricots. As a meat base, it is suitable for pulp, ribs, and ready-made minced meat, which reduces cooking time.
Ingredients:
- beef - 600 g;
- bulgur - 300 g;
- water 450 ml;
- carrots and onions - 300 g;
- dried fruits - 120 g;
- spices for pilaf - 1,5 tsp.
- vegetable oil - 80 ml;
- garlic - 1 head;
- salt pepper.
Preparation
- Brush the "Bake" in the oil with meat and vegetables for 20 minutes.
- Add the spices, fry for a couple of minutes, pour boiling water, cook on the "Quenching" for 30 minutes.
- Add dried fruits, garlic, bulgur, continue cooking for another 30 minutes.