From Wikipedia:
Pilaf is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may attain its brown or golden color by first being sautéed lightly in oil before the addition of broth. Cooked onion, other vegetables as well as a mix of spices may be added. Depending on the local cuisine, it may also contain meat, fish, vegetables, pasta, and dried fruits.
Pilaf and similar dishes are common to Balkan, Middle Eastern, Caucasian, Central and South Asian, East African, Latin American and Caribbean cuisines. It is a staple food and a national dish in Afghan, Armenian, Azerbaijani, Bangladeshi, Balochi, Bukharan Jewish, Cretan, Indian, Iranian, Kazakh, Kyrgyz, Kurdish, Pakistani, Swahili (Kenyan, and Tanzanian-Zanzibari), Uyghur, Uzbek, Tajik and Turkish cuisines.
You can use chicken, beef or lamb (prefer) for this dish. I used meat for stewing this time. It's very easy to cook and fast as well.
You will need
1 pound of meat of your choice (cut to bite size pieces)
1 middium to big size onion (dices)
1 big carrot (shreded)
3-4 sweet baby peppers (optional) - cut to rings
1 cup of jasmine rice
1.5 cup water
Spices
1.5 Tbsp of Vegeta (sometimes it's hard to find at stores)
1 Tbsp of seasoning salt
1 clove of garlic
Salt and pepper
Sometimes I use a specific spice for this dish when I have it. I can't buy it at the regular grocery store. You either need to go to the European market or you can get it off here.... but it's worth it!
Directions
Put your meat (cut to bite size pieces), shredded carrots (use the large holes on the cheese grater), diced onion, cut peppers to your pressure cooker.
Add all spices except salt, pepper and garlic. Add 1 Tbsp of oil. Turn pressure cooker on and press sautée. Cook on high temperature for about 15 minutes mixing from time to time. Turn the sautée option off. Add water and rice and the rest of the spices.
Don't dice, cut or don't do anything else to the garlic - just put the whole thing in - don't worry, you breath won't smell bad. ;)
Cook on manual (high pressure) for 17 minutes, natural release.
Enjoy your dinner or lunch!
Pilaf is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may attain its brown or golden color by first being sautéed lightly in oil before the addition of broth. Cooked onion, other vegetables as well as a mix of spices may be added. Depending on the local cuisine, it may also contain meat, fish, vegetables, pasta, and dried fruits.
Pilaf and similar dishes are common to Balkan, Middle Eastern, Caucasian, Central and South Asian, East African, Latin American and Caribbean cuisines. It is a staple food and a national dish in Afghan, Armenian, Azerbaijani, Bangladeshi, Balochi, Bukharan Jewish, Cretan, Indian, Iranian, Kazakh, Kyrgyz, Kurdish, Pakistani, Swahili (Kenyan, and Tanzanian-Zanzibari), Uyghur, Uzbek, Tajik and Turkish cuisines.
You can use chicken, beef or lamb (prefer) for this dish. I used meat for stewing this time. It's very easy to cook and fast as well.
You will need
1 pound of meat of your choice (cut to bite size pieces)
1 middium to big size onion (dices)
1 big carrot (shreded)
3-4 sweet baby peppers (optional) - cut to rings
1 cup of jasmine rice
1.5 cup water
Spices
1.5 Tbsp of Vegeta (sometimes it's hard to find at stores)
1 Tbsp of seasoning salt
1 clove of garlic
Salt and pepper
Sometimes I use a specific spice for this dish when I have it. I can't buy it at the regular grocery store. You either need to go to the European market or you can get it off here.... but it's worth it!
Directions
Put your meat (cut to bite size pieces), shredded carrots (use the large holes on the cheese grater), diced onion, cut peppers to your pressure cooker.
Add all spices except salt, pepper and garlic. Add 1 Tbsp of oil. Turn pressure cooker on and press sautée. Cook on high temperature for about 15 minutes mixing from time to time. Turn the sautée option off. Add water and rice and the rest of the spices.
Don't dice, cut or don't do anything else to the garlic - just put the whole thing in - don't worry, you breath won't smell bad. ;)
Cook on manual (high pressure) for 17 minutes, natural release.
Enjoy your dinner or lunch!
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