Easy Slow Cooker Beef Pilaf

The most delicious, crumbly, of ordinary products! Beef pilaf in a slow cooker turns out juicy, appetizing, and aromatic. And it’s easier to cook than in a saucepan or cauldron! The dish will be an excellent lunch for a large family, complete and satisfying.
cook time: 2h 10 min
Ruby Colston
Easy Slow Cooker Beef Pilaf

Nutrition Facts (per serving)

218
Calories
9g
Fat
23g
Carbs
11g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Garlic (2 heads) 100 g
Salt to taste
Ground black pepper to taste
Rice 400 g
Beef (pulp) 650 g
Carrot 300 g
Vegetable oil 100 ml
Dry spices 1 tbsp

Recipe instructions

Step 1

Step 1
How to make pilaf with beef in a slow cooker? Very easy and simple. To begin, prepare the necessary ingredients according to the list. You need beef without bones, just the flesh. This could be a shoulder, a ham, a shank or a hip. You can replace and add these spices to taste.

Step 2

Step 2
Wash the beef, dry it, cut into small pieces. I used already chopped beef goulash.

Step 3

Step 3
Rinse the rice thoroughly until the water runs clear. You can use rice special for pilaf or regular steamed rice. I have steamed golden rice. It holds its shape well and does not boil over even with long-term heat treatment. If you want to choose the right pilaf rice, I recommend reading the article about the intricacies of choosing rice. The link is at the end of the recipe.

Step 4

Step 4
Peel the carrots. Cut into small cubes. For pilaf, it is better not to grate carrots — they can boil and lose their shape.

Step 5

Step 5
Peel the onion. You can cut into small or medium cubes or sticks. If you don’t like to feel the onion in the finished pilaf, you can chop it larger or even leave the onion whole so that you can easily remove it later.

Step 6

Step 6
Wash the garlic heads, remove the top husks, and cut off the bottoms and roots.

Step 7

Step 7
Set the multicooker to the “Frying” mode for 20 minutes. Pay attention to the temperature in this mode. My default is 155 degrees. Different models of multicookers may have different temperatures in one mode or another. Keep this in mind so that the dish does not burn.

Step 8

Step 8
Pour vegetable oil into the multicooker bowl. Add the beef and fry, stirring occasionally, until golden brown.

Step 9

Step 9
When the meat is browned, add the onion. Fry everything together for a couple of minutes.

Step 10

Step 10
Then add carrots. Fry everything together for another 3-5 minutes.

Step 11

Step 11
Pour in 500 ml of boiling water. Add pilaf spices, salt and pepper and stir. In addition to these spices, you can add your own to taste, for example paprika, dry herbs, etc. But when using ready-made spice mixtures, keep in mind that they usually already contain salt and pepper, otherwise you risk oversalting and peppering the dish.

Step 12

Step 12
Add the rice and smooth it out, but do not mix it with the meat.

Step 13

Step 13
Pour in enough boiling water so that the water is 1.5-2 cm higher than the rice. I needed about 1 more liter.

Step 14

Step 14
Stick the garlic heads into the rice, tails up.

Step 15

Step 15
Set the multicooker to the “Pilaf” mode for 1 hour. After the specified period has passed, after the sound signal, leave it on heating for another 10-15 minutes. Determine the exact time using your technique!

Step 16

Step 16
This is what the pilaf should look like: most of the moisture is absorbed into the rice and it swells greatly, and the remaining broth evaporates. If you have some liquid left at the bottom, thatʼs okay. It will be absorbed into the rice and meat.

Step 17

Step 17
Stir the finished pilaf, place on plates, sprinkle with herbs if desired and serve. Bon appetit!

Additional rubrics

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