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Uzbek pilaf in a slow cooker
6 servings2 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. 