Pilaf with tomato paste in a slow cooker. Simple recipe for cooking pill with chicken

Plov - a special dish and in each house it is prepared in its own way. Recipes of cooking pillings are quite a lot, not only ingredients, but also cooking technology. We offer to prepare pilaf with the addition of tomato paste.

Recipe number 1.

For Plov, you can use different meat, in this recipe we will use veal.

Ingredients:

Figure 2 hours before the start of cooking, rinse and pour cold water for swelling. Wash veal, dry on a paper towel and cut into small pieces.

Onions cut into half rings, Bulgarian pepper cubes or straw. Sliced \u200b\u200bvegetables put on a pan with preheated oil and fry to golden color. Add tomato paste in vegetables, hold one more or two minutes and removed on fire.

In thick-walled dishes (a small cauldron or ordinary crazy) pour oil and put on fire. In the heated oil, throw meat, salt, pepper and mix and mix. Now you need to add water, water should be completely covered with a layer of meat. We reflect the fire, cover the cauldron and the carcass meat of 20-25 minutes. Periodically, the meat must be stirred.

While the veal is stealing, you need to merge water from rice, rinse it again. I spread the rice on the meat, and on top of it roasted with tomato paste vegetables. From above rice a little dismiss and add seasonings for the pill. Now add water to the cauldron. Water should cover the contents of the cauldron slightly. Preparing a dish on slow fire until readiness. Usually it takes 30-40 minutes. At the end of the preparation add chopped greens. At this stage, the pilaf can be mixed.

Recipe number 2.

Pilaf with tomato paste can be prepared in a slow cooker. For cooking the following products will be needed:

Cut the meat with small pieces and throw it into a multicooker's bowl, on the bottom of which sunflower oil is pre-infected. We add water and carcass meat on the quotation mode. If not beef is used, then the extinguishing time will be less. Pork is enough 30 minutes, and chicken 20. Make sure that the water does not bother with completely completely. If this happens, the water will need to fasten.

While the meat of carrot three on a large grater is stealing, and onions cut half rings. We translate the multicooker in the frying mode, add carrots and onions. Fry vegetables with meat for 8 minutes with a lid open. At the end we introduce tomato paste. Now lay the rice from above, add salt and spices. We pour the pilaf with water so that the croups are completely covered. You need to cook on Rice / Buckle mode for 40 minutes. Stir and serve a ready-made dish.

For Plov, you can use juice or homemade tomato puree instead of tomato paste. In this case, the amount of ingredient must be enlarged twice.
If you give the finished pilaf breeding about 30 minutes, it will be even tastier.
To give a spicy taste in the middle of the cauldron in the center is inserted into the crude head of garlic. In this form, the dish is prepared.

Try to cook pilaf over the recipes we offer, and please your households.

Meat (any part of the chicken) - 400 gr.
Rice - 2/3 cups.
Onions - 1 big bulb.
Carrots - 1 big.
Garlic - 4-5 teeth.
Tomato - 1 pc. or tomato paste - 1/2 tbsp.
Salt, spices for Plov - to taste.
Vegetable oil for frying.

Preparing steps:

For this dish, any part is suitable: fence, wings or, even fillets.
Tastier all the pilaf is obtained with wings, but today I have chicken fillet.
So, fry the meat in a slow cooker or in a frying pan.

Add to the meat spice for povet and salt.

A, also, washed rice.
Rice is better to take long-grained, steamed.

Fry, large chopped, bulb.

Located on a grater or chopped carrots and garlic with whole teeth.

In addition, add tomato paste.
The pilaf, usually, do not put tomatoes, but, on my taste, a bit of tomato juice or paste will be a good addition to meat.
We indulge, also, about 2.5-3 glasses of water.

If you cook in a slow cooker, turn it on in the "pilaf" or "porridge" mode for 30 minutes.
If in a saucepan, then on medium fire, too, about 30 minutes.
If you cook this dish for the first time, look at a saucepan periodically, it can be ready for the pilaf.
If you have not guess with water and it will have to be added, be sure to add hot water. Cold water pilaf is easy to spoil.

The dish is simple, but very tasty - and the fatter meat, which is used in it, the pilaf is tastier. But here you yourself see what is better for you.

That's all, pilaf is ready.
Bon Appetit!

Cooked in a multicooker Panasonic SR-TMH18LTW. Power 670 W.

Initially, the pilaf was preparing only in eastern countries. Then the cooking technology was shielded the whole world and firmly rooted in the kitchen book of many families. Perfectly pilaf passed on in Russia, today there is a lot of his variations. The dish can be prepared with pork, chicken, beef, as well as fish or mushrooms.

Pilaf from beef.

onions - 0.3 kg.
rice (better stuck) - 0.5 kg.
carrots - 0.5 kg.
seasoning for Plov - the amount of taste
oil - 80-100 ml.
garlic - 7-9 teeth
sugar - 15 gr.
acute pepper (at discretion) - half of the pod
veal / beef (to choose) - 0.6-0.7 kg.

First, rinse the beef meat, chop it into small pieces of approximately 2 per 2 cm in size. Pass the bulbs by half rings or small cubes. Carrots Wash and grind the bars.
Pour the oil into a multicooker bowl, split, send meat inside. Stop roasting or baking functions, stew meat to a translucent state.
Add the chopped onion, root to the light brown shade. Send the carrots inside and with it sugar sand, it will make a carrot of bright orange.
When the beef vegetables are roasted, salt them, you can pour seasoning for pilas or other favorite spices (ziru, paprika, etc.). Money again, align.
Now rinse 3 or 4 times. Place it on top of the other ingredients in the multichest, but do not mix. Clean garlic teeth and evenly stuck along the entire contents of the content.
Just do with the pod of washed pepper (optional). Now add water filtered room temperature. The fluid should cover rice by 1 cm.
Close the multicooker, install the new "pilaf" or "porridge" mode. When the device erupts the conclusion signal, do not open the lid. Give the pilaf to stand one third.
Through the predetermined time, remove garlic teeth and pepper, serve. At the center of the plates, lay out the main dish, and on the sides, add it fresh or stew vegetables. Plush the greens, taste.

Pilaf with pork

rice of steedy type - 0.45 kg.
rib pork or clipping - 0.45-0.5 kg.
carrot - 150-180 gr.
onions - 2 pcs.
sugar - 15 gr.
oil - 80 ml.
garlic - 8 teeth
prunes - 1 jem
chile Pepper - 1 Pod
barbaris and Zira - to taste

First come up with rice. It must be rinsed with water several times to remove the tax. Then, pickled about 2 hours in hot water. At this time, wash and charge meat (rubbish), grind the carrots with a bow.
Pour the oil into multi-key, split it on the program "Baking" or "frying". In the grilled oil, send cuttings or chopped ribs. Patch sugar and interfere with 1 minute.
Continue to fry meat until it becomes golden and does not cover a crust. Add bow, prepare before translucency. Here send carrots, chopped by bars.
When pork with roaster will be ready, salt them and pour spices. Stir. Add the rice died in water, scatter everything with a spatula. Insert the prunes, pen and purified teeth of garlic to the surface of garlic so that they are practically not visible.
Pour the filtered room water temperature. Do it on the edge of the multichalch or on a spoon, otherwise the grain is mixed with meat and vegetables. The fluid should close the rice by 1.5-2 cm.
Blank the device and set the function "Pilaf" or "Crupes". When the timer is silent, do not rush to open the lid. Give the pilaf breeding about 1 hour on the heating mode, then remove garlic with pepper from it.

Pilaf with chicken

garlic head - 1 pc.
rice Long - 440 gr.
chicken fillet - 600 gr.
onions - 100 gr.
carrot - 2 pcs.
oil - 90 ml.
spices - taste

Roll the vegetable oil to the "Baking" functions, then fry the onions in it with carrots. Add chicken fillet chopped with cubes, bring to readiness together with vegetables.
Patch the spices, mix the contents. Optionally, add tomato without skin or tomato paste. Continue to fry with an open lid for 6 minutes.
During this time, rinse the rice and lay it on top of the entire contents of the multichel. In the center, enter the cleaned head of garlic, pour with a 1.5 cm with water.
Turn on the program "Rice" or "Pilate" with a duration of 60 minutes. When a multicooker erupts a conclusion signal, transfer it to "heated". Expect half an hour, taste.

Vegetable plov

onions - 2 pcs.
rice is stolen or long - 450 gr.
carrot - 2 pcs.
garlic - 8 teeth
zucchini - 0.1 kg.
pepper sweet - 100 gr.
tomato large - 0.1 kg.
parsley, dill - taste
vegetable oil - 75 ml.
podkal bean - 1 jemy

Remove the husks from the bow, grind vegetable strips. Put tomato cubes, clean the Bulgarian pepper and cut into random order. Touch the carrot of the bars, the same thing to do with zucchild.
Vegetables are ready, now clean the garlic and cut it with thin slides. Rinse rice in several waters, then soak in boiling water for half an hour. Watch the onions with carrots to the golden color in the multicast.
Add all other vegetables, including garlic. Continue to fry in the appropriate mode for about 5 minutes. Add the string bean, crush the surface.
Swelling, lay out the washed and damp rice. Stop the function "Pilaf" or "Rice", prepare 60 minutes. When the signal is silent, turn on "heated" for 20 minutes. Serve with greens.

Pilaf with fish

fish fillet - 500 gr.
carrot - 1 pc.
onions - 2 pcs.
lavr - 3 pcs.
tomato paste - 30 grams. (optional)
spices - to choose from
fig - 400 gr.
water - 600 ml.
oil - 110 ml.

Place a pieces of fish on the bottom of the multichalch in such a way that there are small intervals between the fillet. Pour vegetable oil. Clean and wash the onions and carrots. Finely torn vegetables and place in the same intervals between the fish. Stop the "Fries" mode, wait for 10 minutes.
After a predetermined time, mix the chopped vegetables, turn the fish. We mix tomato paste to products. Continue to prepare on the set order of about 5-7 minutes. You can enter in a different way: Prepare the roaster in a separate pan, at the end of the manipulation, add a paste.
A few minutes after the roasting, turn over the fish fillet and sprout with spices, salt. Next, you need to pour rice and pour the water specified in the recipe. Prepare a dish in the "quenching" mode 40-50 minutes. After completing the operation, check Fig.
If, in your opinion, the pilaf is not entirely ready, continue cooking. If necessary, add water so that the rice does not work dry. To do this, pour 120 ml. Tomit dish 10-15 minutes. Serve pilaf without stirring. At the same time you should cover all the layers.

Pilaf with chicken hearts

carrot - 3 pcs.
onions - 2 pcs.
chicken hearts - 950 gr.
figure - 350 gr.
creamy butter - 95 grams.
water - 650 ml.
salt to taste
garlic - 1 head
spices - to taste

To make really delicious pilaf, you need to properly prepare a sub-product. Rinse the hearts well, remove the possible film and destroy into two parts. Send oil to multiple and melt the creamy product.
Next, it is recommended separately to fry the muckened onions, hearts and a satellular carrot. Add salt and spices to the prepared components. Next you need to rinse thoroughly. Repeat the procedure several times.
Put the rice over the roasters and offal. Clean garlic and arrange the cloves in a circle of cereals. Heat the required amount of water specified in the recipe, pour to the main dish. Install on the device "quenching" mode. Tomit dish before timer signal.

Sweet Plov.

water - 0.5 liters.
raisins - 200 gr.
long rice - 300 gr.
carrot - 1 pc.
creamy oil - 80 gr.
apples - 2 pcs.
unrefined oil - 30 ml.
cinnamon - 5 gr.
carnation - 2 Buton
kurkuma - 4 gr.
honey - 40 gr.

Put the raisins in the heat-resistant container, leak dried fruit boiling water, leave for 10-12 minutes. After that, drain the liquid. Wash carrots thoroughly and clean from the top layer. Print root on fine grater.
Wash apples, remove the core, charge the pieces. In multiple, drain the vegetable oil and warmly warm. Lay out carrots and apples. Fry the components for 8 minutes.
Next, you need to add all the spices, butter, honey and raisins in the multicha. Stir the ingredients to relatively homogeneous casis. Patch the rice and mix. Crup should be painted in orange.
Fill the dish with the necessary amount of water, the products of 40 minutes. After the allocated time, check the components, if necessary, add water and extinguish. The dish is equally tasty in any form.

Pilaf with mushrooms

figure - 350 gr.
champignons - 420 gr.
water - 630 ml.
onions - 2 pcs.
spices - in fact
garlic - 7 teeth
carrot - 1 pc.
oil - for frying

Prepare mushrooms properly. Choose exceptionally high-quality and proven raw materials. Otherwise, you risk getting serious poisoning.
Wash and clean the vegetables, rinse the figure several times. Pour the required amount of oil into multiple the necessary amount of oil, warm it up.
Send into the container fine mushrooms, carrots and onions. After a quarter of an hour after the roasting, pumped the necessary number of spices, focusing on your taste.
Washed rice lay out from above prepared vegetables. Stick garlic in a cereal in the shell. After 50 minutes, the pilaf will be ready in the "quenching" mode.

When cooking, garlic can be crumbled in a dish or leave in the shell. There is practically no difference, taste. Remember, in the roasting of vegetables in the multicam, the components are allowed only to a wooden spatula.
In order not to get a sticky porridge, it is recommended to wash the rice before cooking several times. Tasty pilaf will come out of high-quality varieties of cereals. Choose the grain of medium length and more.
It is not recommended to prepare pilaf from the Indian and Thai rice varieties. Otherwise you will not be able to get the desired dish. As a rule, spices are ideally suited for Plov in the form of acute peppers, barbaris, ziras and whole grain of Kumin.
Remember, for the preparation of a tasty pila, it is necessary to pour steep boiling water, thus the temperature will not be accomplished. As a rule, with a finished dish, you can combine many products, mostly fresh vegetables and greens.

To prepare a really tasty pilaf, you need to adhere to practical recommendations. Pick up for yourself the most suitable recipe and dare. Pamper households with non-standard pilaf. Choose the highest grade rice.

Video: Delicious pilaf in a slow cooker

- 300 gr.,

Carrot big -1 pcs,

Bulb large - 1 pc.,

Water - 450 ml,

Spices to the pilaf - 2 tbsp. spoons

Garlic - 1 head,

Tomato paste - 4 tbsp. or 1-2 art. spoons + 4 tbsp. home adjika ,

Salt and black ground pepper pepper to taste

Cooking method:

As usual, if you use a multicooker, it is enough to prepare all the ingredients, put them in the bowl, install the program and relax calmly, or do your favorite thing.
Let's start with chicken. The ham is rinsed and cut, rub into pieces and fold into the multicooker's bowl.
Carrots and onions clean and grind. Onions - cubes, carrots on a grater.
Rice are rinsed under running water.
If you are stolen rice, like me, just remember the right amount.
Measure the desired amount of tomato paste.
I had home adzhika, with her pilaf turns out just excellent, so I used a mixture of adzhika and tomato paste.
All ingredients are laid in a multicooker bowl.
Put salt, pepper, spices.
All stir. And add water.
The amount of water depends on the quality of rice. For ordinary rice we take water 1 (rice) to 2 (water), for passed 1 (fig) to 1.5 (water).
Garlic can be disassembled to the teeth and without cleaning, insert it into the future pilaf, evenly distributing throughout the volume of rice. And you can simply cut the rhizome and rightly completely, the whole head, drown in rice.
We close the lid and exhibit the time and program.
Program " meat ", Time is 20 minutes, the valve is closed.
If you have a multicooker with a speedwater function, then you need to set 10 minutes.