Beef Pilaf in a Multicooker
The most delicious, fluffy, and made from simple ingredients! Beef pilaf in a multicooker turns out juicy, flavorful, and aromatic. It’s easier to prepare than on the stove or in a pot! A perfect hearty meal for the whole family.
Updated : 12 November, 2025
Easy
About 30 min.
Ingredients
650 grams
Beef
400 grams
Rice
300 grams
Carrot
100 milliliters
Vegetable oil
1
Onion
100 grams
Garlic
1 tablespoon
Dry spices
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use boneless beef - shoulder, shank, or rump works best. You can adjust and add spices to your liking.
Step 2
Rinse and pat dry the beef, then cut it into small pieces. You can also use pre-cut beef goulash.
Step 3
Rinse the rice thoroughly until the water runs clear. Use pilaf rice or parboiled rice. Parboiled golden rice holds its shape well and doesn’t turn mushy even after long cooking.
Step 4
Peel the carrots and cut them into thin sticks. Don’t grate them - grated carrots lose texture during cooking.
Step 5
Peel the onion and cut it into small or medium cubes. If you don’t like visible onion in pilaf, cut it into large pieces or leave it whole to remove later.
Step 6
Wash the garlic heads, remove the outer skins, and trim the root ends.
Step 7
Set the multicooker to the “Fry” mode for 20 minutes. Check the temperature setting (around 310°F / 155°C by default). Adjust depending on your appliance model.
Step 8
Pour vegetable oil into the bowl of the multicooker. Add the beef and fry, stirring occasionally, until golden brown.
Step 9
Once the meat is browned, add the onion. Fry together for a couple of minutes.
Step 10
Add the carrots and cook for another 3-5 minutes, stirring occasionally.
Step 11
Pour in 2 cups (500 ml) of boiling water. Add pilaf seasoning, salt, and pepper. Stir well. You can also add paprika, herbs, or other spices, but keep in mind that premixed seasonings often already contain salt.
Step 12
Add the rice and level it over the surface, but do not stir with the meat. If you’re worried the meat might be undercooked, simmer it longer before adding rice, then adjust the water amount.
Step 13
Pour in enough boiling water so that it’s about ¾ inch (1.5-2 cm) above the rice (you may need about 4 cups / 1 liter more).
Step 14
Insert the garlic heads into the rice, root side down.
Step 15
Set the multicooker to the “Pilaf” mode for 1 hour. When done, leave it on “Keep Warm” for another 10-15 minutes. Exact timing depends on your device, meat size, and tenderness.
Step 16
The finished pilaf should have absorbed most of the liquid - rice soft and fluffy, remaining broth evaporated. If there’s a little liquid left at the bottom, that’s fine; it will soak in.
Step 17
Stir the pilaf gently, serve on plates, sprinkle with fresh herbs if desired, and enjoy your meal!
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