Pilaf from pork in a multivariate: saving time and best result

Pilaf with pork in the multivarquet has become an incredibly popular dish recently. This dish came to us from Central Asia. Traditional ingredients in it were rice, lamb and meat with onions and carrots, fried in hot fat. This mixture is called zirvak. However, the taste preferences of people brought their own Changes in the composition of the dish. For example, most lamb prefers pork. Everyone knows that this kind of meat is more tender and juicier. Therefore, pilaw from pork in the multivark will be more rich and fragrant.

Despite the fact that modernity has introduced a large number of changes in the dish, the cooking technology as a whole corresponds to that which was originally. Most often it is necessary to perform four operations. Recoat oil or fat mixture, cook zirvak, add rice and bring the dish until ready.

It is worth noting that the products in the recycled fat must be packed strictly according to the prescription. First add meat, then onions, and only in the final stage is laid carrots. Do not forget about spices. The rice is added as an even layer, which is not mixed with the vegetable component. Fill all the ingredients you need somewhere 1.5 cm higher. If the croup is too dry, you can increase the amount of water.

Pilaf from pork in a multivariate, or rather, its quality, depends entirely on the choice of the main ingredient - rice. In order to cook this elegant dish, steamed rice will not do. It is best to find varieties that are specifically designed for pilaf. This is unlikely to be difficult, because modern stores are ready to offer the consumer virtually the full range of possible products. The best option will be the variety "devzira." This large fragrant rice has a pinkish hue. Before cooking pilaf, it is necessary to soak the rump in salted water. This will allow the dish to become more saturated and tasty.

Pilaf from pork in the multivark allows to save more useful properties of meat and rice. In addition, this modern technique turns the dish into a very fragrant and juicy.

Two and a half measuring glasses of rice will need 400 grams of pork fillet, one onion, one carrot, four tablespoons of vegetable oil, 30 grams of butter, garlic, pepper, spices (best to take a set for pilaf), salt.

To cook pilaf from pork in a multivark, it is necessary to cut the meat into cubes and fry in a frying pan. To the meat is added onions and carrots, which is rubbed with straw. All together must be boiled for 10 minutes. The resulting roast is laid in the bowl of the multivark. From above it is necessary to lay out the rice, sprinkle it with garlic, salt, add seasonings to taste. All together is poured with about five measuring cups of water. Next, you need to set the mode "Pilaf", and if it is not, then the mode "Kasha" or "Quenching" will do.

Once the pilaf from the pork in the multivark is ready, it must be left for a while in the "Heating" mode. This will not allow the rice to stick together.