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Uzbek pilaf in a slow cooker

Cooking recipes / Top Picks / Pilaf

6 servings
2 hours

Lamb - 500 grams, Rice - 1 pack., Carrots - 2 pcs., Onions - 2 pcs., Barbaris - 2 tbsp., Water - 2 pack., Turmeric - 1 tea., Vegetable oil - 4 tbsp., Salt - to taste, Garlic - to taste, Hot pepper - 1 pc.

Products for pilaf

Cut carrots with straws

In the bowl of the slow cooker pour vegetable oil, put carrots and set the mode & quot; Frying & quot; for 15 min. Let the slow cooker execute the program.

Peel the onions, peel and add to the carrots. Set mode & quot; Frying & quot;, 10 min for onions will be enough

While roasting vegetables, cut meat.

Add to vegetables.

Set the & quot; Frying & quot; mode, set the time to 15 min. Allow the slow cooker to execute the program.

Salt. Add barberry and turmeric. & quot; & quot; & quot; & quot; 15 min. It is necessary to mix the components of the pilaf with a wooden blade at each laying.

Rinse and dry the rice. For this, a clean linen towel is suitable.

Put the rice on the meat, distribute evenly. Top with a head of garlic, a pod of pepper.

Set the mode of & quot; Rice/cereals & quot;, set the time 1 hour. Wait for the slow cooker to execute the program.

Our crumbly pilaf is ready.