How to cook pilaf with chickpeas in a slow cooker. Pilaf with chickpeas in a slow cooker, meat and lean recipes. Recipe for cooking pilaf with beef in a slow cooker
There are some dishes that I cook only in a slow cooker. One of these dishes is pilaf. I understand that perhaps I do not adhere to the peculiarities of preparing this oriental dish, yes, sometimes pilaf in a slow cooker is not as crumbly as the original one, but on the other hand, it is not as fatty as the Uzbeks make it. But my 5-year-old son enjoys eating my pilaf, so I try to add a minimum of spices to it.
Previously, I already wrote how to cook delicious pilaf in a slow cooker, today I will present you another recipe, with chickpeas. I cooked it for the first time on the advice of a co-worker; in the end, my husband appreciated my efforts, and since then I have been making pilaf in a slow cooker exclusively with chickpeas.
Most often I cook pilaf with pork, this time I took a piece of lean meat. I cut it into small cubes.
We prepare vegetables for the future pilaf - peel the carrots and cut them into medium-thick strips.
We also clean the onions and cut them into small cubes.
Pour refined sunflower oil into the bottom of the multicooker bowl, select the “Roast” mode and fry the meat first, and then the onions and carrots.
Chickpeas for pilaf must be prepared in advance. This product definitely requires pre-soaking, it is best to soak it overnight. If I cook pilaf after lunch, I soak the chickpeas in the morning; by lunchtime they are quite soft. After soaking, chickpeas increase in size several times.
Soft enough and washed, I put it in the bowl with the meat and vegetables.
Then add rice to the multicooker bowl. Followed by a bay leaf, black peppercorns (or allspice), and at the very end I add a pinch of ground black pepper.
Then I fill it all with water (the amount of water should be 1.5 times more than rice), select the “Pilaf” mode, close the multicooker lid and wait for the signal that the dish is ready.
Pilaf with chickpeas in a slow cooker turns out very tasty, aromatic and moderately crumbly. My husband and I really like this option, but my son prefers it classic recipe, so you have to choose chickpea peas for it.
This dish is more satisfying classic version, and in my opinion, it tastes better!
Cooking time: PT01H20M 1 h 20 min.
Delicious and appetizing pilaf with chickpeas in a slow cooker is suitable for both “meat-eaters” and vegetarians: there are many recipes for its preparation. Turkish peas (chickpeas) have recently become increasingly popular due to their composition rich in useful elements. To make it cook faster, it is recommended to pre-soak it (preferably in the evening) overnight in cold water, and its volume should double. The swollen chickpeas are washed with cold water and placed in a colander to drain excess water.
Pilaf with chickpeas and beef in a slow cooker
Ingredients:
- chickpeas - 0.5 cup;
- beef - 400-500 gr;
- spices for pilaf - 1 teaspoon;
- garlic - 1 head;
- onion - 1 pc.;
- vegetable oil- 3 tbsp. spoons;
- salt - 1 tbsp. spoon;
- water - 2 cups;
- basmati rice - 1 cup.
- carrot - 1 pc.;
How to cook:
- Pour oil into the multicooker bowl and activate the “Frying” program. While the oil is heating up, peel and cut the onion into half rings and place it in a multicooker bowl.
- Wash the beef and cut into small pieces. When the onion becomes transparent, place the meat in a bowl, stir and continue frying. To avoid the formation of a large amount of juice, it is better not to close the lid. Periodically, the meat and onions need to be stirred so that it is evenly fried on all sides.
- Peel the carrots and cut them into strips, then add them to the meat and onions and mix well. Add spices and salt. Close the lid and fry everything together for 7-10 minutes.
- When the carrots are sufficiently fried, open the lid and stir the contents of the bowl again. Place chickpeas and rice in the multicooker, stir again and smooth the surface. Fill the dish with hot water, pouring it through a slotted spoon. The water should cover the ingredients with a finger-thick layer.
- Stick an unpeeled whole head of garlic into the middle of the rice. Then close the lid and activate the “Pilaf” program for 40 minutes (if the multicooker provides manual time settings). When the program finishes and the multicooker beeps, open the lid and remove the garlic. Stir the finished dish again and serve the pilaf.
Pilaf with chickpeas and bulgur in a slow cooker
Ingredients:
- bulgur - 1.5 cups;
- onion - 1 pc.;
- chickpeas - 1 cup;
- zucchini - 1 pc.;
- carrots - 1 pc.;
- garlic - 1 head.
How to cook:
- Rinse the chickpeas and soak them for at least four hours, or better yet, overnight. When the chickpeas swell, drain them in a colander.
- Peel and chop all vegetables except garlic.
- Pour oil into a bowl and place chopped vegetables into it. Activate the “Bake” program and fry the contents of the bowl for 40 minutes. When approximately half the time has passed, add spices, add chickpeas, add water and continue cooking.
- When the signal sounds, place the bulgur in the bowl and smooth the surface. Add boiling water so that the water rises 3-5 mm above the ingredients. Stick garlic into the center of the dish and activate the “Pilaf” program.
- Remove the garlic and leave the pilaf in the “Warming” mode for at least ten minutes.
Lenten pilaf with chickpeas in a slow cooker
Ingredients:
- chickpeas - half a glass;
- spices for pilaf, sunflower oil;
- carrots - 3 pcs.;
- onions - 2 pcs.;
- rice - 2 cups.
How to cook:
- Soak the chickpeas in water for at least 8 hours.
- Peel and cut the vegetables, and then fry in sunflower oil on the “Baking” program for 10 minutes.
- Rinse the rice and place in a slow cooker. Place the chickpeas there. Add seasonings and salt, pour in water until it covers the cereal by 1 cm.
- Activate the “Pilaf” program and wait for the dish to be ready.
Pilaf with chickpeas in lamb fat in a slow cooker
Ingredients:
- carrots - 2 pcs.;
- hot pepper - 2 pcs.;
- chickpeas - 1 cup;
- saffron - 1 tbsp. spoon;
- garlic - 1 head;
- rice - 2 cups;
- lamb fat tail fat - 50 g;
- onions - 2 pcs.;
- spices for pilaf (or a mixture of turmeric, barberry, paprika and cumin).
Vegetarian pilaf, used to be called the pilaf of a poor man who could not afford to buy meat. But even today, such pilaf has not lost its relevance; in terms of satiety and nutritional value, it is not inferior to pilaf with meat. It will perfectly diversify the days of fasting and decorate a small family celebration. By serving this with aromatic spices, soft flatbreads and salad, you can create a pleasant atmosphere of the East.
Required:
Rice (white, polished, long grain) - 300 g
Chickpeas (boiled) - 1 cup.
Soy meat - 100 g
Carrots – 200 g
Onion – 150 g
Garlic - 3...4 teeth.
Water – 600 ml
Vegetable oil – 100 ml
Dried apricots – 50 g
Spices (for pilaf)
How to make Poor Man's Pilaf with Chickpeas:
The set of products is extremely simple: onions, carrots, pre-boiled chickpeas, rice, seasoning for pilaf, vegetable oil. Among the “exotic” additives, soy meat (soy goulash), a fairly common product, can often be found in departments healthy eating in stores, and dried apricots. The addition of dried apricots gives a very pleasant sourness to the pilaf, not as sharp as that of barberry, so I advise you to try pilaf with dried apricots.
Soy meat needs to be soaked in water to swell for 10-20 minutes; during this time, it’s good to add some of your favorite spices to the water, such as coriander, ground pepper, dried garlic, etc. Rinse long-grain white indica rice, place on a sieve or towel to remove excess moisture. If you want to use unpolished brown or red rice for the recipe, it is better to soak it.
While the soy meat swells and the rice dries, cut the carrots and dried apricots into cubes, onion quarter rings.
I will cook pilaf in a multicooker-pressure cooker, but it can also be cooked on the stove in a cauldron or other suitable deep, thick-walled container.
To make it quicker, I fry the vegetables on the stove in a frying pan and then transfer them to the multicooker bowl. Pour in the oil, heat it well and add the onion first. When the onion becomes transparent and starts to turn a little golden, add the carrots.
I squeeze out the moisture from the soybean meat and also lightly fry it for 1-2 minutes.
I send soy meat with chickpeas to vegetables. Pour rice, spices for pilaf, and salt to taste on top. Add water. For rice, Mistral indicates the proportion, so you can safely follow it. If you like your pilaf dry, you can add water at the rate of 3 parts water to 2 parts rice. That is, the recipe calls for 300 grams of rice, which means you need to take 450 ml of water.
There are people who like to add heads of garlic to pilaf, because for them it’s the most exquisite delicacy... I’m not such a gourmet, and often I had to throw away the heads, but I feel sorry for the product, so I cut the garlic into small pieces, so it will give the pilaf its taste and aroma, and its particles will steam and be lost in the total mass.
For the lucky owners of multicookers, all that remains is to close the shaitan machine and set the cooking time; the “Rice” or “Pilaf” programs are perfect. For a multicooker-pressure cooker it is 15 minutes, for multicookers with long cooking time it is 30 minutes. On the stove in a cauldron, after boiling, 20 minutes. After cooking, the pilaf should still be given time to rest for 15-20 minutes.
Then mix the pilaf and serve. Bon appetit.
If anyone doubts the ingredient “Soy meat”, then I will provide this material for reference.
“Soybean meat contains 50-70% high-quality protein, which is not inferior in properties to animal protein. In the human body, protein becomes a source of amino acids, without which growth, restoration of damaged tissues, formation of enzymes, etc. is impossible.
About the benefits soy meat testifies to his rich mineral composition- it contains a sufficient amount of calcium, magnesium, sodium, phosphorus, iron. Thus, the iron content in soybeans is 7 times higher than the amount of this microelement in bread.
This meat contains a number of B vitamins, as well as fat-soluble vitamins E and D. Another argument in favor of soy meat is its artificially reduced fat content and cholesterol content.
When eating soy meat instead of regular meat, the risk of developing osteoporosis, cardiovascular diseases, and allergies is reduced. The calorie content of soy meat is about 102 kcal per 100 g of product. Thanks to such a low calorie content, soy meat can rightfully be considered dietary and recommended for consumption by obese people.
Raffinose sugar in soy meat is a source of nutrients for bifidobacteria in the intestines. Thanks to this, if the balance of microflora is disturbed, consumption of soy meat will have a positive effect on the microbial composition of the intestines.
Lecithin and choline contained in soy normalize the activity of the nervous system; they are part of the membranes of nerve trunks and brain matter. Eating sufficient amounts of lecithin and choline improves thought processes, memory, and reaction speed.
Soy meat contains phytic acids that can slow down the proliferation of tumor cells."
If you still have doubts, you don’t have to add it; pilaf contains chickpeas, which are also a source of protein. The choice is yours!
Hello! Today I will talk about how to cook pilaf with chickpeas in a slow cooker. This version of the dish is suitable for lean and vegetarian diets. Chickpeas, or chickpeas as they are also called, need to be prepared. Like all legumes, this product needs to be soaked in clean water for several hours. And in order not to wait time, you can leave the chickpeas in water overnight. Be sure to put it in the refrigerator so that the product does not deteriorate under the influence of heat.
To prepare crumbly pilaf with chickpeas, you need to use long-grain steamed rice. Cereals should be thoroughly washed with running water to remove starch and dust. Rice is added along with chickpeas to the vegetable frying. This dish is prepared in the appropriate program. Peas contain a lot of vegetable protein, so even lean pilaf It turns out very satisfying and nutritious. Rice with chickpeas can be served with radishes, tomatoes, sweet peppers and others fresh vegetables. It is better to eat seasonal foods.
Ingredients for making pilaf with chickpeas
- Chickpeas – 3 tbsp.
- Steamed rice – 1 tbsp.
- Clean water - 2 tbsp.
- Onions – 1 pc.
- Carrots – 1 pc.
- Sunflower oil – 1.5 tbsp.
- Ground black pepper - to taste.
- Table salt - to taste.
How to cook delicious pilaf with chickpeas in a slow cooker
It is best to soak the chickpeas in cool filtered water overnight to expand the grains.
Then you need to change the liquid and move the contents from the plate to the pan. The chickpeas are cooked over low heat after boiling for approximately 30 minutes. 
Remove the skin from the onion and cut into small cubes. 
For grinding take coarse grater, rub the peeled root vegetable on it. 
Pour carrots and onions into heated sunflower oil. In the “Frying” mode, vegetables are cooked for 5-7 minutes. 
Rinse the rice with water and add to the vegetables. Drain the water from the chickpeas, add the peas and add ground black pepper. 
Pour warm water and add salt to taste. Close the lid. 
Set the “Pilaf” option for 30 minutes. If desired, this vegetarian pilaf can also be left heated for a quarter of an hour. 
Gently stir the pilaf with chickpeas using a spatula. Serve with fresh herbs and vegetables to taste. Bon appetit! 
Pilaf recipes
1 hour 30 minutes
120 kcal
5/5 (1)
It is customary to cook real pilaf in a cauldron over an open fire. However, in modern conditions, a multicooker is perfect for these purposes.
Due to the fact that it is heated from three sides, and the liquid is evaporated at a minimum temperature, the rice turns out steamed and crumbly. There is nothing easier than cooking pilaf in a slow cooker.
You don't need to monitor the temperature and worry about the rice burning. Just select the desired mode and the machine will do everything itself. Due to the tightness of the lid, the output you get is crumbly and incredibly aromatic dish, soaked in juice of meat and vegetables.
- For tasty pilaf, you need to prepare the right zirvak, i.e. First fry the meat with vegetables, and then simmer a little.
- It is better to cut the carrots into long strips so that they are visible in the finished dish.
- If your multicooker does not have the “Pilaf” mode, cook in the “Buckwheat” or “Grains” mode.
- If desired, you can replace the water with vegetable or meat broth.
Recipe for cooking pilaf with beef in a slow cooker
Inventory: knife, cutting board, bowl, teaspoon, spatula, slow cooker.
Ingredients
Step-by-step preparation
- First, let's prepare the products. We wash and peel all vegetables. We peel the garlic only from the root and outer husk.
- We wash the rice in several waters. When choosing rice, give preference to long-grain rice; it is great for pilaf.
- Next you need to wash the beef. We clean it of unnecessary films and veins. If there is a little fat on the meat, it should be left. Choose fresh beef, dark pink in color. The shoulder blade, pulp from the hind leg or neck is excellent for pilaf.
- Cut the meat into medium pieces of 3-4 centimeters.
- Chop the onion into half rings of medium thickness.
- Cut the carrots into thick strips.
- Garlic can be taken apart into cloves or the head can be left whole. I prefer the second option.
- Next, we proceed directly to preparation. Pour vegetable oil into the multicooker bowl, and then turn on the multicooker in mode “Fry” for 20 minutes.
- When the oil is hot, add the meat. Fry it for about 15 minutes until golden brown, stirring occasionally.
Important! When you add the meat, do not rush to stir it; you want the meat to fry and form a golden brown crust.
- Next, add onions and carrots to the meat and add salt, pepper and seasonings. Use any seasonings to suit your taste. The best ingredients for pilaf are cumin, turmeric, coriander and barberry. You can also use ready-made spice mixtures, which you can easily find in retail chains.
- Mix the meat with vegetables and spices and fry for another 5 minutes with the lid open.
- Then we close the lid of the multicooker and set the mode “Stew” for 15 minutes.
- When our zirvak is ready, you can add rice. Pour the rice on top of the meat and vegetables, without mixing the ingredients.
- Place the head of garlic on top, tail up, and press it down a little so that it lies more tightly in the rice.
- Fill everything with cold water, close the lid of the multicooker and turn it on to the “Pilaf” mode. The program will determine the temperature and cooking time automatically. In my slow cooker this cooking cycle is 1 hour.
- When the multicooker beeps, do not rush to open the lid; leave the pilaf in the “Warming” mode for another 20-30 minutes.
- When the pilaf is infused, you can stir it and put it into portioned plates.
Serve pilaf with fresh vegetables and herbs.
Video recipe
Watch the video to see how easy it is to prepare pilaf in a slow cooker. It turns out very appetizing and crumbly.
In the next recipe I will tell you how to cook beef pilaf with chickpeas. Chickpeas are a herbaceous plant that belongs to the legume family. Chickpeas are also called Turkish peas. Due to the high protein content in these peas, they can replace meat and at the same time reduce the fat content of the finished dish. Chickpeas are great for vegetarian dishes.
Recipe for cooking pilaf with beef and chickpeas in a slow cooker
- Cooking time: 1 hour 10 minutes.
- Number of servings: 5-6.
- Inventory: knife, cutting board, bowl, teaspoon, spatula, slow cooker, serving plate.
Ingredients
Step-by-step preparation
Important! To make the pilaf cook faster, the chickpeas must first be soaked for several hours or overnight.
- We wash and peel all vegetables.
- Chop the onion.
- Cut the carrots into large strips.
- Wash the rice under running water.
- Cut the beef into small cubes.
- Pour vegetable oil into the multicooker and set the mode “Fry” for 15 minutes.
- When the oil is hot, you can add the onions. Fry it until transparent.
- Next, add the beef, mix everything and continue frying with the lid open.
- After about 10 minutes, add the carrots, mix and fry until the end of the program.
- At this stage you can also add salt, turmeric and all other spices.
- When the frying program ends, add the chickpeas and mix the entire contents of the multicooker.
- Place rice on top, leveling it over the entire surface.
- Fill everything with water. Important! There should be enough water so that it is about 1 centimeter above the rice.
- Place the head of garlic, pressing it firmly into the rice.
- Close the lid of the multicooker and set the “Pilaf” program.
- When the multicooker finishes working, remove the garlic and mix the pilaf.
- Place the pilaf on a plate and garnish with fresh herbs.
Video recipe
To better remember the sequence of cooking pilaf, watch the video recipe.
