Food and drink, Recipes
Fast cooking pilaf in a multivark
The cooking time of pilaf in the multivark is from fifty to seventy minutes. It should be noted that this dish can be prepared from any kind of meat using vegetables and spices.
The recipe for making pilaf in a multivarquet: the necessary ingredients
Lean veal or turkey meat - five hundred grams; - Steamed long-stemmed rice - one and a half faceted glasses ;
- Fresh carrots - two large pieces;
- Butter - 50 grams;
- Drinking water purified - one and a half faceted glasses;
- Onion - two middle heads;
- Adzhika acute - three large spoons;
- Tomato juice from fresh tomatoes - one and a half glasses;
- Seasoning for cooking pilaf - at personal discretion;
- Garlic - five medium denticles;
- Dill and green onions - a few pieces;
- Olive oil - fifty milliliters;
- Salt - one and a half dessert spoons.
Preparation of pilaf in a multivariate: processing meat
Meat for this dish is recommended to take lean. After all, when cooking pilaf and so used a large amount of oil. Flesh of veal or turkey needs to be washed in cold water, and then cut into large pieces.
Preparation of pilaf in the multivarquet: processing of vegetables and cereals
Before frying the main ingredients in the multivark, you also need to prepare and steamed rice. To do this, you need to go through the groats and wash it thoroughly in hot, and then in cold water.
Preparation of pilaf in a multivark: roasting meat and vegetables
Olive and melted butter should be poured into the cup of the multivark. Next, they need to add veal or turkey pulp, and then pour the chopped onion and carrots. To make the ingredients lightly browned, the multivark should be put in baking mode for ten minutes.
After the time has elapsed, tomato juice made from ripe tomatoes, spicy adzhika, table salt, leek and dill should be added to the bowl. After that, in the same regime, all the ingredients must be extinguished for about a quarter of an hour.
Preparation of pilaf in the multivark: the final stage
After the final sound signal, the prepared dish should be well mixed with a large spoon, add oil if necessary and then close the lid again, leaving the pilaf for another fifteen minutes.
Correct feed to the table
Ready friable pilaf is recommended immediately put in plates and serve for dinner in a hot form.
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