Rice with meat in a multivariate. How to cook rice in pots with meat

Rice with meat in the multivariate is not prepared for long, but it turns out very tasty and satisfying. This dish is recommended to be served to an ordinary family dinner or dinner. It should also be noted that it is possible to make pilaf in a modern kitchen device in different ways. After all, someone likes to use crumbly rice with a pronounced aroma of spices, and someone - a more viscous dish, where the croup is completely boiled in the process of long-term heat treatment. That's why we decided to present in this article several different ways of how to cook rice with meat. This will not only use such a modern kitchen fixture as a multivark, but also all the familiar oven.

Delicious and crumbly rice with meat in a multivark: step by step cooking

To make such a simple but hearty meal, you need to purchase the following components:

• Long grain rice - full glass;
• Fatty veal without bones - 500 g;
• Bulbs sweet - 2 pcs .;
• Fresh carrots - 1 piece;
• Curcuma or curry - add as desired and taste;
• Salt of sea and sweet-scented pepper - add to taste;
• Refined sunflower oil - ¼ cup (for frying meat);
• Drinking filtered water - 1.5 cups.

Preparing cereals

Rice with meat (you can see the photo of the ready-made dish in this article) will be more delicious and crumbly, if you use only long-grain cereal for such a dinner. It should be sorted, washed well in a sieve until the water is clear, and then pour with cooled boiling water and leave in such condition until meat and vegetables are properly prepared.

Processing of veal and other ingredients

Meat product for such a dish can be purchased in different grades. But the main thing is that it should be boneless, with inclusions of fatty interlayers and as fresh as possible. So, take a piece of veal, wash it thoroughly, remove all unnecessary elements, and then cut into fairly large pieces.

After this, it is necessary to start processing the vegetables. The heads of onions need to be peeled off the husks, and then cut into thick rings. Also, peel off the carrot and chop it into circles. And the larger the pieces of vegetables, the more delicious and beautiful the dish will turn out.

The process of frying part of the ingredients

Before you cook rice with meat in a multivark, you must pre-fry pieces of meat and vegetables. For this, veal, onion rings and carrots must be placed in the bowl of the device, and then sprinkled with salt, fragrant pepper and refined vegetable oil. Then the multivark should be put in the "Frying" mode, and the timer should be set for 20 minutes. If such a program does not have your device, then you can use the same - "Baking".

Carefully frying all laid out ingredients, they need to be mixed periodically, in order to avoid burning. After the vegetables and meat become a little soft and change in color, you can safely proceed to the immediate preparation of rice cereals.

Heat treatment of the whole dish

Rice with meat in the multivark will be friable only if you cook this dish with a small amount of water. To do this, the roasted ingredients must be laid out previously soaked croup, as well as flavored with turmeric or curry (you can add a little salt). Then all the products should be mixed, pour half a glass of drinking water to them, close the lid and install the "Quenching" or "Pilaf" program for exactly 1 hour. During this time the croup will absorb all the liquid, become friable and soft.

How correctly to submit to the table?

Ready rice with meat and vegetables should be well mixed right in the bowl of the multivark, and then spread out on plate plates and presented to the table along with wheat bread and a salad of fresh vegetables.

We cook tasty and fast rice in pots with meat

This dish has a special flavor and taste. It is made using simple and quite accessible ingredients, as well as special seasonings for pilaf. If you do not have portioned clay pots, you can use any other large baking dish instead of them, but always with a lid.

So, to create such a hearty lunch, we will need:

• Pork pulp low-fat - 550 g;
• Large sweet bulb onion - 4 pcs .;
• Bulgarian pepper - 2 pcs .;
• Long grain rice - 1.5 cups;
• 2 large carrots;
• Refined vegetable oil - 5-7 large spoons;
• Unpeeled garlic - 8-10 teeth;
• Seasonings for pilaf - add to taste;
• Fragrant pepper and sea salt - add to taste.

Rice Cereal Processing

Rice in pots with meat can be made from steamed cereals. However, we decided to use a conventional long-grain product. It must be cleaned and well rinsed in warm water until it is transparent. To quickly cook rice in the oven, it is recommended that it be placed in a cooled boiling water beforehand and held for at least an hour. But if you decide to do this dish spontaneously, you can do without this procedure.

Preparation of vegetables and meat

Before you place all the ingredients in the clay pots, they should be carefully processed. To do this, you need to wash the low-fat pork and chop it into medium pieces. The choice of such meat is primarily due to the fact that it is cooked in the oven quite quickly and does not require preliminary frying in a pan. If for some reason you do not like or eat pork, then it can be replaced with chicken breasts, cleaned of bones and skin.

In addition to meat ingredient, it is necessary to add vegetables to this dish. For this, it is necessary to clean and finely chop the onion bulbs, the Bulgarian pepper and grate the carrots. It also requires a good wash of garlic. But at the same time denticles should not be cleansed from the husk. They are recommended to simply pierce with a knife.

The process of forming and cooking the dish

After all the ingredients have been processed, it is necessary to prepare several clay pots, and then pour into each of them 1-2 large spoons of sunflower oil, lay out pieces of meat, onions, bell peppers and carrots. Further, all the named components should be mixed, spiced with spices for pilaf, and also with salt and pepper.

Finally, the pots need to lay out long-grain rice, raw garlic cloves and pour water so that it covers the surface of the groats in 2-3 centimeters. During this procedure, we should not forget that during the heat treatment, rice is increased by about one and a half times. Therefore, fill the pots with no more than 2/3.

After the dish is formed, the serving dishes should be placed on the oven grate and held at a temperature of 190 degrees for 50-65 minutes. The dish is fully prepared when rice, meat and vegetables become as soft as possible.

How correctly to submit to the table?

Ready stew with rice should be removed from the oven, and then, without opening the lid, put on a flat plate directly in the pot and immediately serve guests. Before use, this dish should be well mixed with a large spoon. Also to such a hearty and delicious lunch it is desirable to present tomato sauce, homemade marinades, greens or some salad. Bon Appetit!