Cooking time: 110 minutes
The recipe for pilaf with ribs in a slow cooker will fully meet your expectations. The pilaf turns out crumbly and tasty.
Of course, the recipe for pilaf in a slow cooker does not claim to be a classic, since many subtleties are not taken into account. Even the cooking process itself can hardly be called ordinary, because a cauldron for pilaf and a multicooker bowl are completely different things.
But! Pilaf in a slow cooker turns out tasty and crumbly, and this is one of the main criteria for the taste of pilaf.
By choosing a pilaf recipe for lunch or dinner, you kill two birds with one stone. After all, you will have both a side dish and meat at the same time. If you also prepare a salad to go with the pilaf, then you won’t get a price.
Pork ribs 500 grams
Rice 1 cup
Water 2.5 cups
Carrots 2 pieces
Onion 1 piece
Spices salt, pepper, pilaf seasoning
Bay leaf 1 piece
Garlic 4-5 cloves
Vegetable oil 3 tbsp. spoons
1. To make the pilaf extraordinarily tasty, the ribs need to be fried.
First, rinse the meat and divide it into pieces. Place them in the multicooker bowl. Set the “Frying” mode, time 20 minutes.
Let the ribs roast while you do the vegetables. Peel the carrots and onions. Chop the onion, grate the carrots.
When the ribs become golden brown, add chopped vegetables to them. Fry everything together.
2. Then pour a glass of water into the fry. Select the “Extinguishing” program, set the time to 30 minutes. Close the lid and cook the meat until the end of the program. The meat will simply melt in your mouth and will not be rubbery at all.
3. Then add a glass of rice to the multicooker. Rinse it thoroughly under running water first.
4. Place spices and peeled garlic cloves here.
Add water. Remember that you already added a glass of water. Make sure that the water covers the rice by about the thickness of a finger. Select the “Rice/desserts” program, leave the time suggested by the program. Cook the pilaf until the beep.
5. This is what the pilaf looks like after opening the lid.
6. If you mix it, you will get a picture like this.
This is a great dish for family and guests. Many nationalities love it, even if it is not a national dish.
Many people cook it according to old recipes in special dishes, cast iron pots, cauldrons, and frying pans. I offer a recipe for cooking pilaf in the Polaris PMC 0517 AD multicooker. The dish turns out great without any extra hassle or difficulty.
Pilaf with ribs in a slow cooker: recipe
Ingredients:
rice – 2 cups
pork ribs - 7-9 pieces
sunflower oil – 13 tablespoons
water – 3 glasses
onion – 1 pc.
carrots - 2 pcs.
bay leaf – 3 pcs.
garlic – 1 head (5-6 cloves)
seasoning for pilaf - to taste
salt - to taste
Cooking pilaf
Prepare products:
onion – peel, cut;
carrots - wash, peel, grate on a coarse grater;
pork ribs - rinse;
garlic – divided into cloves (no need to peel the cloves);
Rinse the rice and add water until it is poured into the slow cooker.
Pour 13 tablespoons into the pan of the Polaris PMC 0517 AD multicooker sunflower oil. Turn on the “Frying” mode for 30 minutes. Fry with the lid open.
When the oil is hot, place the chopped onion in it and fry until signs of golden color appear (no need to fry too much). Place the ribs in the onion, add salt and, turning occasionally, fry them. 15 minutes before the end of frying, add carrots and bay leaves, simmer everything for 10 minutes.
In the remaining 5 minutes of the Roasting program, add 3 cups of hot water until the end of the Roasting program.
Add rice to the mixture obtained by frying, add salt, pilaf seasoning (to taste), garlic cloves, mix everything, close the multicooker lid and run the “Grains” program for 25 minutes of cooking.
At the end of the program, the multicooker will switch to heating mode; leave the multicooker in this mode for 15 minutes so that the dish is ready.
After 15 minutes of heating, feel free to open the lid and start serving the table.
This is how pilaf is prepared with pork ribs, where you didn’t have to stand at the stove all evening, and the Polaris PMC 0517 AD multicooker became your assistant in cooking.
All that remains is to mix the dish and place the pilaf on plates.
Hello! Today I want to talk about how to cook very tasty aromatic pilaf with pork ribs in a slow cooker. Surely many housewives know that the secret of excellent pilaf is adding fat. Therefore, you can take pork or beef ribs. In this case, you will get amazing rice with meat.
For pilaf you need to fry it, you will need onions and carrots. But first you need to fry the pork ribs in vegetable oil. Rice must be thoroughly washed with water. Besides the usual white rice, you can take brown or brown. With other varieties of rice, the pilaf will be slightly different.
Since pork takes longer to cook than rice, it needs to be cooked separately. To do this, you can use the “Stewing” or “Baking” programs. And after rice is added, you can activate the “Pilaf” or “Grains” option. It is recommended to leave cereal dishes additionally in the “Reheat” program.
Pilaf with pork ribs can be served hot. This hearty and flavorful dish is also suitable for festive table. The result is tender and soft rice, each grain is enveloped in fat. If desired, you can prepare a dish with beef or lamb ribs.
Ingredients:
- Rice – 1 tbsp.
- Pork ribs – 500 g.
- Water – 3 tbsp.
- Onions – 2 pcs.
- Garlic – 2 teeth.
- Carrots – 1 pc.
- Vegetable oil – 2 tbsp.
- Salt - to taste.
- Ground black pepper - to taste.
How to cook pilaf with pork ribs in a slow cooker
Preparing pilaf must begin with preparing the vegetables. Onions, peel the garlic and carrots. Using a knife, cut the onion into small cubes and chop the garlic into small pieces. If desired, you can add dried garlic. Pork ribs must be defrosted in advance.
Using a coarse grater, grate the carrots. 
Activate the “Frying” program, pour vegetable oil and reheat. Pre-cut the ribs into pieces 7-10 cm. 
Place the ribs in hot oil and fry on both sides. 
Then add onions, garlic, carrots to the meat. Fry for approximately 10 minutes. 
Pour water, select the “Stew” program for 1 hour. 
Rinse the rice well with water and add to the multicooker bowl. If required, add water. 
Turn on the “Pilaf” program for 45 minutes, and add salt and pepper to the products. Cook with the lid closed. 
Serve the aromatic pilaf with ribs hot. Bon appetit! 
The combination of rice and meat is the basis for delicious pilaf. But cook real pilaf- it’s not a simple matter, because the recipe for this national dish has a lot of nuances. We will limit ourselves to a more modest set of products and spices for the dish, and in the end we will get delicious dinner or lunch. Rice with ribs in a slow cooker turns out to be a hearty, fairly high-calorie treat, and the whole family will certainly enjoy it. Cooking is a pleasure! The main secret is the right type of rice for a particular dish. To make short rib rice, use parboiled rice (rice that has been steamed). You will need the same type of cereal for pilaf. Unique properties steamed cereals give the dish the “correct” consistency, it will not at all look like rice porridge with meat.
Ingredients:
- steamed rice – 1.5 multi cups.
- beef ribs – 500 gr.
- onion – 1 pc.
- carrots – 1 pc.
- vegetable oil – 2 tbsp.
- water – 3 multi glasses.
- salt, ground pepper, turmeric, barberry, herbs, garlic - to taste.
How to cook rice with ribs in a slow cooker:
Let's prepare the vegetables - onions and carrots. Let's clean them and grind them. Carrots can be grated coarse grater or cut into short strips and chop the onion into cubes. Then place the vegetables in the multi-cooker bowl.
Beef ribs should be washed well. Please note that there are often bone fragments on the edges of the rib bones that remain after chopping. I recommend removing them immediately so they don’t end up in the finished dish! Place the ribs in a bowl with vegetables.
Add vegetable oil and start the “frying” program for 15 minutes. During this time, the ingredients will brown.
Wash the steamed rice in cold water, put the cereal in the bowl.
Add spices and seasonings. At this stage of preparation, everything depends on your wishes. I added salt, ground black pepper, dried green onions, turmeric to give a golden hue ready-made dish, several dried barberries. Garlic is also perfect for this dish, but it is not recommended to chop it. It’s better to take 1-2 cloves of garlic and, without peeling it, crush it on the board with the flat side of a knife. Then add it to the dish. Garlic prepared in this way will give the dish maximum flavor.
In addition, you can add ready-made seasoning “For pilaf” as spices. In its composition you will find all the ingredients that go well with rice and meat. When adding “For pilaf” seasoning, you will need to exclude turmeric and barberry from the list of ingredients.
Pour water into the bowl at a ratio of 1:2 relative to the volume of rice. We launch the “Pilaf” or “Krupa” program. Cooking time for rice with ribs in a slow cooker is 1 hour. It is advisable not to open the multicooker lid while cooking. During cooking, the rice will absorb all the water, become crumbly and very aromatic. Ribs in a slow cooker also have time to cook.
