Lamb pilaf in a slow cooker

Many people prefer to cook pilaf in a cauldron, this recipe is a modern "urban" version of this cooking method, the rice is crumbly, and the meat is tender.

Ingredients

• lamb 500 g
• rice 2 cups
• carrots 3 pcs.
• onion 2 pcs.
• garlic (clove) 4 pcs.
• barberry
• salt (to taste)
• ground black pepper
• zira

Directions

1. Cut the meat into pieces of approximately the same size.
2. Thinly cut the onion into half rings
3. Cut the onion into thin half rings.
4. Cut carrots into strips for pilaf
5. Cut the carrots into strips.
6. Fry the meat until golden brown
7. Fry the meat until blush in an open multicooker, "Fry" mode.
8. Add the onion to the lamb and fry
9. Add onion, stir.
10. Place the carrots on top of the fried ingredients, add spices
11. Put the carrots on top, stir, continue frying so that the vegetables are al dente. Finish with salt and spices.
12. Rinse the pilaf rice thoroughly
13. Rinse the rice in cold water.
14. Cover the meat with rice, insert the head of garlic and bring the pilaf until cooked
15. Pour the rice over the meat with vegetables, stick in the garlic cloves, gently pour in about 3-3.2 cups of hot water to preserve the rice layer. Close the lid, turn on the "Pilaf" mode and continue cooking until tender.