Step-by-step recipe for a fragrant pilaf cooked in a multi-

January 13, 2018 handmadebase

With the appearance of a universal assistant in the kitchen– multicookers cooking dishes has become less effort and time consuming. But this method of processing requires its own characteristics. To avoid dishes becoming bland and monotonous, do not add all the ingredients at once, but be resourceful. From this recipe you will learn how to cook a very aromatic and tender pilaf using chicken meat.You will need:

Half the chicken, preferably home.

Rice – about 300 gr.

Bulb.

Carrot.

Bulgarian pepper of any color, looks more spectacular red.

Salt - 1 tbsp.

Spice.

Greenery.

A little vegetable oil.

You will need a multicooker with functions"frying" and "pilaf", the second function is sometimes designated by manufacturers as "rice". With the help of these two programs we will prepare aromatic pilaf.First, prepare the onion for frying. The peeled onion needs to be cut in half (this can be done with a wet knife, then the onion will not seem caustic to the eyes), then it is chopped into small pieces.Carrots for frying should not be grated, but cut into small pieces. First, the vegetable is cut lengthwise, then divided into long strips and chopped with a sharp knife.Bell peppers also take part in the frying stage; chop them as finely as possible so that the vegetable releases juice.All the mentioned ingredients are put into a bowl.multicooker, which is greased in advance on the bottom with any vegetable oil, preferably aromatic, unrefined. It will take about 10 minutes to fry the vegetables, during which time they will only lightly brown.In a deep saucepan, you need to rinse the rice several times until clear, transparent water appears.When the multicooker bowl has cooled down after frying, chicken meat is placed in it, which is pre-divided into small pieces, washed and dried with paper towels.Fry the meat with vegetables for another 10 minutes until golden brown. It is advisable to stir it every 4 minutes while frying.When the meat has taken the desired form, time is needed for the "helper" bowl to cool down. Only when it is warm, and not hot, can you add the washed rice.Add drinking water to the container so that it covers the rice and fills the space at the top by about 3-4 cm. Then add salt and spices.Now all that remains is to turn on the multicooker in the “pilaf” program and set the exposure to 1.5 hours.After the specified time, the aromatic pilaf will be ready, the rice will be sufficiently cooked, and the meat will be tender.The pilaf is served with finely chopped herbs – dill or parsley.

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