Turkey pilaf

Recipe for homemade pilaf with turkey step by step

Homemade pilaf with turkey is one of the options for preparing pilaf, adapted to Russian and European cuisines.
The process of preparing pilaf itself is not much different from its classic versions, but instead of the traditional lamb or chicken for pilaf, this recipe will use more dietary turkey breast meat. To prepare homemade turkey pilaf you will need the following ingredients: turkey (breast fillet), rice, carrots, onions, garlic, sunflower oil, seasonings for preparing pilaf and salt to taste. To prepare homemade turkey pilaf you will need the following ingredients: turkey breast fillet, rice, onion, carrots, garlic, vegetable oil, pilaf spice mixture and salt to taste. Turkey fillet should be cut into slices approximately one and a half by one and a half centimeters in size.

Carrots should be washed, peeled and cut into thin strips, or grated on a coarse grater.

Onions need to be chopped in any way you wish; I don’t like the texture of onions in dishes, so I grate them. However, traditionally, onions for pilaf should be cut into rings or half rings.

Pour a quarter cup of vegetable oil into the cauldron (you can use another thick-walled container in which you will cook pilaf), then place the cauldron on medium heat. The oil in the cauldron must be heated; when the oil reaches the required temperature, it will be visible that a slight smoke is coming from it.

Place chopped turkey fillet in a cauldron and fry until golden brown, stirring constantly.

Then add chopped onions and carrots to the roasted turkey cauldron, mix everything and fry for 5 - 7 minutes.

While the turkey and vegetables are roasting, boil one liter of water. Pour enough boiling water into the cauldron to cover the turkey, carrots and onions by about two centimeters. Add salt and spices for pilaf

It is important to know that if your mixture of spices for pilaf does not contain barberry, or there is very little of it, then it should be added separately, about one teaspoon for a given amount of pilaf. Then add three peeled cloves of garlic to the cauldron. Close the cauldron with a lid and leave it on low heat for about thirty minutes.

After half an hour, add washed rice to the cauldron and, if necessary, add boiling water to it

The water should cover the rice by about one and a half centimeters, no more. Cover the cauldron with a lid again and continue to simmer the pilaf over low heat until the rice is cooked (about another half hour).

Homemade pilaf with turkey is ready. Bon appetit!

How to cook “Pilaf with Turkey”

Heat a frying pan with oil.

Cut the turkey fillet into pieces approximately 2x2 centimeters in size. Place in a frying pan and fry over high heat until golden brown.

Peel and finely chop the onion.

Cut the carrots into thin strips.

Add onion to the meat. Fry for 4-5 minutes.

Then add carrots. Fry for a few more minutes.

Add rice.

Salt, add spices, stick in peeled garlic cloves. Pour in enough water to cover the rice by 1 finger.

Cook over low heat, covered, for 40-45 minutes until the rice is cooked. Mix the finished pilaf with turkey, place on a dish and serve hot.

Ingredients for turkey pilaf

To prepare turkey pilaf, you will need the usual ingredients for this dish:

turkey fillet - 100 g (you can use other meat, chopped into pieces);
rice - 500 g;
3 medium sized carrots;
2-3 onions;
1 head of garlic;
vegetable oil;
spices - barberry, cumin, ground red pepper;
1 small spoon of salt.

As you understand, the seasoning for pilaf is similar to that used in the classic set for the Uzbek dish.
If you use this option with oriental spices, then a prerequisite for preparation will be to thoroughly fry the onions and carrots before adding rice. It will be a completely different, but very pleasant, “homemade” taste of the dish. In this case, only bay leaf, peppercorns and salt are used as seasonings.

About the oil: How much oil to add depends on your preference. Turkey is a fairly lean meat, it produces a lot of water and is lean. And rice, as you know, loves a lot of fat. Therefore, do not skimp on oil, pour as you see fit.

How to cook turkey pilaf

There are many recipes using dietary meat. The ingredients vary: it depends on the taste preferences of the cook or his needs. If a person is allergic to any product, it can be easily replaced with a similar one.

Traditionally, pilaf is prepared in a cauldron. This has been the custom since ancient times and continues to this day, since such dishes help ensure that the dish does not burn, but warms up evenly. With the advent of the multicooker, people began to forget about the cauldron, since its bowl has the same properties.

Ingredients:

Onions, carrots, turkey fillet, rice - half a kilogram each.
One chili pepper.
One head of garlic.
Two teaspoons of cumin seeds.
200 grams of sunflower oil.
Salt, seasoning - to taste.

Cooking method:

Chop vegetables and meat. Onions are cut into thick half rings, carrots into strips. You can also grate it on a coarse grater. The fillet is divided into small cubes of two to three centimeters.
Prepare the cauldron. To do this, pour oil into the bottom and place on high heat until it warms up well. Then carefully place the onion on the bottom and fry until golden brown. The heat remains high throughout the cooking process.
Turkey is added to the onions. A small amount of water usually comes with it; it must be evaporated so that only oil is at the bottom. When the meat is almost ready, place carrots on top so that they cover it completely.
At the same time you need to prepare boiling water.
Mix the carrots and other ingredients in a cauldron, sprinkle with cumin and pilaf seasoning.
After salting, pour boiling water so that the entire contents are covered.
Place chili and garlic on top and mix gently so that the pepper shell remains intact. Otherwise the food will be too spicy.

In this way the base for pilaf, called zirvak, is made. Now that it is ready, all that remains is to add the main component - rice.

The cereals are cleaned of bad grains in advance and washed. When the zirvak is ready, fill it with rice so that the latter covers the base with an even layer.
Add boiling water to the rice, being careful not to mix the ingredients of the dish. When the water covers the cereal a couple of centimeters, the oil will rise from the bottom to the top. Thus, the rice will be cooked in this oil and steam from the added boiling water.
It remains to cover the pilaf with a lid so that it simmers for fifteen minutes until cooked. Cooked rice should be easily crushed between your fingers, but not become porridge. If it seems that the cereal is not cooked, you can add a little more boiling water.
When all the water has boiled away, turn the heat to low and remove the chili and garlic from the pilaf. Mix everything remaining in the cauldron thoroughly. The dish is ready to be served.

Is rice as scary as they make it out to be?

Before writing how to cook pilaf, I want to remind you of the positive and negative properties of rice.

Benefit. This cereal contains a large amount of carbohydrates and does not contain gluten (protein), which can cause allergies.

Rice contains vitamins B1, B2, B3, PP, and B6. They help convert all nutrients into usable energy.

Harm

It is important to remember that white polished rice is harmful to the body - it is a refined product and frequent consumption can lead to obesity. Thereby promoting the development of diabetes, cardiovascular diseases, etc.

It is important to remember that you can eat rice (and all dishes made from it) 1-2 times a week and in the first half of the day, since it is a slow carbohydrate (it takes a long time to digest), and it is not advisable to include it for dinner

Choosing rice for pilaf

Admit it, have you had pilaf cooked unsuccessfully at least once in your life? I had it: instead of pilaf it turned out to be porridge with vegetables/meat.

This happens when you choose the wrong rice.

Before buying cereal in a store, pay attention to the packaging

For pilaf, varieties with oval grains, medium length and low starch content are best suited.

It is important that the grain is not subjected to grinding and polishing: the grain shell contains a rich mineral and vitamin composition, which has a complex positive effect on the human body

Nourishing and healthy

Vegetable pilaf

Perhaps the best option for proper nutrition. A tasty and unique dish. Its preparation uses a minimum of ingredients and time.

It has the lowest calorie content - 85 kcal per 100 g. You can combine different types of vegetables. Here's my favorite recipe.

1 cup rice
1 large carrot
1 sweet pepper
1 onion
1 young zucchini
1 young eggplant
A little celery
1 tsp olive oil
A small bunch of greens (dill, parsley)
Salt, spices - to taste

Cut all the vegetables into cubes, then fry them until golden brown, add salt and spices. Place everything in a cauldron or multicooker bowl (like me).

Rinse the rice well and carefully place on top of the vegetable mixture. Pour boiling water so that it covers the rice by 1.5 cm. Add a little more salt, pepper and spices for the pilaf.

Simmer over low heat for 35 minutes. After cooking, mix everything with finely chopped herbs and serve.

I buy spices for pilaf everywhere I go. For example, I brought very aromatic spices from Crimea and bought them at the central market in Yalta.

It is important that they are fresh. Store in a tightly closed glass container for up to one year.

Then they lose their aroma.

Pilaf with chicken

This dish is not at all difficult to prepare. Its calorie content will depend on the part of the chicken carcass you use in the recipe. The lowest indicator is for chicken fillet - 120 kcal per 100 g, but chicken drumsticks have 190 kcal per 100 g.

300 g chicken (any part of your choice)
1 large carrot
1 large onion
1 tsp olive oil (optional without it)
1 cup rice
Salt and spices - to taste

Cut the fillet into cubes, grate three carrots, cut the onion into half rings, add salt and spices. Fry everything in a cauldron with a teaspoon of olive oil (for those who care, you can do it without frying).

Rinse the rice well (until the water runs clear), then carefully place it on top of the vegetables and meat (do not stir), pour boiling water so that the water covers the rice by 1.5 cm.

Close the lid and cook over medium heat for 30 minutes. Then simmer for another 20 minutes over low heat. After cooking the pilaf, stir. Bon appetit!

This recipe is very simple. Calorie content depends on which part of the meat we choose: thigh or breast. The thigh has an indicator of 173 kcal per 100 g, the breast - 125.

Turkey – 300 g
Onion - 1 pc.
Carrots - 3 pcs.
1 cup rice
Spices, salt - to taste
Garlic - 1 clove

Cut the turkey into small pieces, dice the onion, grate the carrots on a coarse grater. Simmer the chopped ingredients in a cauldron, add salt and spices.

Wash the rice well under running water and place it on top of the stewed meat and vegetables. Pour boiling water so that it covers the rice by 1.5 cm.

Add a clove of garlic for flavor. Cook over low heat, covered, for 50 minutes. Mix the finished dish and can be served.

Beef pilaf

This dish takes longer to prepare than all of the above. It is better to take lean beef, it is less fatty. Pilaf with such meat has an indicator of 218 kcal per 100 g.

Beef – 300 g
Carrots - 3 pcs.
1 onion
Rice - 1 glass
Garlic - 1 clove
Salt, spices - to taste

Cut the onion into half rings, carrots into cubes, meat into small pieces, add salt and spices. Fry everything in a non-stick frying pan without oil, then pour a little water and simmer for 10 minutes.

Wash the rice well. Place the meat and vegetables in a cauldron, put rice on top, level it, pour boiling water so that it covers the rice by 1.5 cm, add a clove of garlic. Simmer over low heat for 60 minutes. After cooking, mix everything.

Pilaf in a slow cooker

We can’t say enough about the recipe in this amazing one pot wonder. Cooking in a slow cooker makes life much easier for modern housewives.

Everything is simple here: throw the ingredients into the bowl, select the desired mode. There is no need to run back and forth as if to the stove.

300 g of any meat (or without it)
Carrots - 3 pcs.
1 piece of onion
1 head of garlic
Rice - 1 glass
Salt, spices - to taste

Cut the meat into small pieces, chop the onion into half rings, cut the carrots into cubes. Place all the cuts in the multicooker bowl, fry, then add a little water. Select the “quenching” mode (for 10 minutes).

Add salt and spices. Rinse the rice well and place on stewed vegetables and meat. Pour boiling water so that the water covers the rice by 1.5 cm.

Add a whole unpeeled head of garlic and a couple of bay leaves. Close the multicooker lid and turn on the “pilaf” mode for 45 minutes. At the end, mix everything. Bon appetit!

Pilaf in a slow cooker from minced turkey

To prepare pilaf from turkey meat you need to take:

minced turkey - 0.5 kg;
long grain rice (you can use a mixture of white and black rice) - 2 cups;
onion - 1 medium onion;
carrots - 1 medium;
sunflower oil to taste - a quarter cup or about 50-70 ml;
spices to taste - 1 teaspoon;
salt - to taste;
garlic-3-4 cloves.

Cooking process:

Cut the vegetables into thin strips and half rings, wash the rice or a mixture of cereals thoroughly.
Pour oil into the multicooker bowl, add onions and carrots to the oil, then add rice, minced meat and garlic.
Fill the contents with water (4 multi-cups), season everything with salt, add spices and mix thoroughly with a spatula.

Close the multicooker and set the “stewing” mode (or “pilaf”, if available) for one hour.

After the end of cooking signal, leave the dish for another 10 minutes and mix all the ingredients.

We set the table, give free rein to our imagination in preparing the salad or sauce, serve the pilaf on plates and treat our family or guests. Turkey pilaf can always be varied by adding dried fruits, pumpkin, quince or mushrooms, for example.

We described the process of preparing pilaf in a multicooker, but at the moment there are a lot of them, so before cooking we advise you to familiarize yourself with the functions and cooking modes on your device.

Diet pilaf with dried fruits

If you are looking for a tasty and healthy dessert, then you will definitely like this option:

1 cup rice. Fill with water and let sit for 30 minutes.
100 grams of raisins. It is best to use different varieties of raisins, then your dish will be tastier. Pour cold water over the raisins and let them brew.
6 pcs. dried apricots and 6 pcs. prunes They also need to be filled with water. Then you need to cut the dried fruits into strips.
a little butter. It will be needed to lubricate our container.
Honey. If you want the dessert to be sweeter, you can add honey to your taste.
2 glasses of water.

First, grease our container with butter. Then lay out a layer of dried fruits. Pour the rice on top and carefully pour in the water. As soon as the water boils, reduce the heat and cook until tender.

Ingredients for Turkey Thigh Pilaf:

Rice
(I have a regular round grain. It should be soaked for 40 minutes in cold water, and then rinsed thoroughly until the water is clear) - 700 g
Cottonseed oil
(you can use sunflower or a mixture of sunflower and olive) - 6 tbsp. l.
Turkey
(thigh without bone) - 700 g
Salt
- 1 tbsp. l.
Spices
(I have a mixture: cumin, paprika, barberry, saffron, coriander) - 1.5 tbsp. l.
Bulb onions
(medium size) - 3 pcs.
Carrot
(small) - 4 pcs.

Cooking time: 60 minutes

Number of servings: 8

Recipe for “Turkey Thigh Pilaf”:

Heat the oil in a cauldron over medium heat. Cut the onion into half rings, not too thin, and start frying the onion, stirring, until straw color

Cut the turkey thigh meat into cubes with a side approximately the size of the phalanx of the index finger, cut the carrots into thin strips, pre-settle the rice in water, rinse it until the water is clear. Control the bow)

When the onion is pleasantly golden and the sound of its “crinkling” becomes somewhat drier, add the carrots. Stir, fry until the carrots are elastic

Turn up the heat to high. Time to fry the meat. Every approximately 20 seconds, use a slotted spoon to shake it from the bottom. Do not stir continuously, this will cause the meat to simply release juice ahead of time and begin to stew.

When you like the color of the meat with crispy barrels, pour water into the cauldron according to the level of the contents, let it boil

When everything boils, add salt, add spices, reduce heat to low and cover with a lid. Let it gurgle for 20 minutes without you)

After this time, do not hesitate to fish out a piece of meat and bite it. As a rule, it is already ready. Add rice and return heat to maximum. There is no need to stir anything yet. You need to wait for the water from the surface to boil away, it won’t take long. You can, as it were, “pierce” the mass of rice to the bottom in several places (with the back of a slotted spoon, for example) so that the liquid boils not only at the edges, but also in the middle of the dish. When the water disappears from visibility and boils away, turn off the stove, cover the cauldron with a lid, you can put a plate directly into the cauldron, but then, in my opinion, it is very inconvenient to remove it from there. I suggest covering the top with a saucepan and covering the entire structure with a towel.

After 15-20 minutes, stir the pilaf with a slotted spoon, carefully lifting it from the bottom and call everyone to the table. Bon appetit

All the best to you!

The final stage of cooking turkey pilaf

Some of the water will go down. And most of it will remain on the surface. Our task is to wait until the rice absorbs water over low heat. The water level will be equal to the level of rice in the boiler. Typically the process takes 10 to 15 minutes.

And only after this can (and should) tightly close the cauldron with a lid. Pilaf should simmer on the lowest heat for at least 20 minutes.

After this time, the lid can be opened. Ideally, there should be no large drops of water on the inside of the lid - this means that the rice has steamed exactly as needed. It is not recommended to open and check earlier so that steam does not escape from the boiler prematurely.

Rice grains are cooked perfectly in this way.

And very fragrant. Place the entire contents of the cauldron in a large deep dish.

This is the only way to finally mix the pilaf well.

Place the dish with pilaf in the center of the table. Be sure to serve the pilaf with sliced fresh or pickled vegetables.

Bon appetit!

Advice:
It is best to choose rice grains marked “for pilaf”. If you don’t have one, then steamed rice, long grain or short grain, will do. It is this variety that retains its shape after cooking, and the side dish with it turns out crumbly.

The pilaf comes out rich and tasty, and you can prepare it quickly and easily thanks to step-by-step photo and video instructions.

How to cook delicious turkey pilaf in a cauldron

Pilaf is a delicious second dish that came to us from the East. Traditional pilaf in Turkey, Uzbekistan, Turkmenistan and other countries of Central Asia is prepared with lamb, and less often with beef. See the classic step-by-step recipe here. But the Slavic peoples loved this dish so much that recipes for pilaf with pork, chicken, and even rabbit and turkey appeared. But the main distinctive feature of pilaf remains - the rice in it should be crumbly. Turkey pilaf can be prepared not only for a home-cooked lunch or dinner, but also at a holiday table as a main course. It will be especially tasty if you cook it over a fire. But even if you live in a high-rise building, you can get by with a gas stove and a good cauldron. Compared to a regular saucepan. cauldrons made of special heat-conducting materials are better suited. In them, the dish is steamed evenly and does not burn - exactly what is needed for tasty and crumbly pilaf. The dish according to this recipe will be very tasty, aromatic and satisfying. The main thing is to choose the right poultry, rice and spices. The classic version uses curry, paprika, barberry, turmeric and cumin. Turkey pilaf should be served hot with fresh vegetables and aromatic herbs. In the cold season, pickled vegetables are perfect.

Ingredients:

Fat turkey: legs, thighs, fillet - 500 g;
Long grain rice (jasmine, basmatti varieties) - 1 cup;
Carrots - 2 pcs.;
Onions - 2-3 pcs.;
Garlic - 3 cloves;
Unscented vegetable oil - 50 g;
Spices for pilaf - 1 tsp;
Coriander (seeds) - ½ tsp;
Ground black pepper - to taste;
Salt - to taste.

Cooking time: 60 minutes Number of servings: 4

Recipe for pilaf in a cauldron with turkey

1. First of all, prepare the rice for pilaf. We rinse it in cold water until the drained water becomes clear.

2. Now it's time to move on to the meat. It is best to use fatty poultry so that the finished pilaf turns out to be the most crumbly and tasty. You don't have to use turkey fillet; legs or thighs are great; they have more fat. Wash the bird well and dry it with a paper towel. Cut into large pieces and wash so that no bone fragments get into the dish. Pour odorless oil into the cauldron. Let him warm up well. Add meat slices. Fry until golden brown over moderate heat, stirring occasionally.

3. Peel the onion. We rinse it and dry it with a towel. Cut into large cubes. Add to roasted turkey. Mix. Cook for 4-5 minutes. It is worth noting that all ingredients for pilaf should be chopped coarsely so that they can be clearly felt in the finished dish.

4. Cut the peeled and washed carrots into large cubes. Add to the cauldron. Mix. Continue frying for 5-6 minutes over medium heat.

5. Grind coriander seeds in a mortar. Pour salt, ground pepper and coriander into the cauldron. Mix. Fry for a couple of minutes.

6. Move on to the soaked rice. Drain the old one and add fresh water. Rinse several times, changing the water to wash off the starch. Pour the rice into the cauldron and mix well. Fry for 5-6 minutes.

7. Add a few peeled cloves of garlic. Pour boiling water to cover the rice by 2-3 cm. Stir and taste. If necessary, we will adjust it at our discretion.

8. Bring to a boil. Reduce the heat to low, cover with a lid and cook for 50-60 minutes, until the rice is soft.

The most delicious turkey pilaf is ready. Serve immediately to the table. Enjoy your meal!

Pilaf with turkey (in a slow cooker)

Turkey pilaf is a dish with a minimal amount of animal fat. Poultry fillet is considered a healthy dietary meat, so this pilaf can be cooked often without fear of the dominance of cholesterol.

In a slow cooker, the meat does not boil until the fibers soften shapelessly, the turkey pieces remain tasty and dense, and even the crispy crust is preserved. A multicooker relieves the kitchen of obsessive odors of cooking food and reduces the effort required. Pilaf in a slow cooker is food for those who are used to valuing their free time.

Products

turkey fillet – 350 g;
rice – 2 tbsp.;
carrots – 1 pc.;
onion – 1 pc.;
set of ground spices for pilaf - 1 tbsp. l.;
salt – 1 tbsp. l.;
sunflower oil – 80 ml;
garlic – 1 head;
fresh parsley.

Recipe

Parboiled long-grain rice is the most suitable grain for turkey pilaf. Such rice will always be crumbly: it will not turn into sticky lumps and will not boil over.

1. Pour sunflower oil into the multicooker bowl and set the “frying” mode. When the oil is hot, place the chopped pieces of turkey fillet into it.

2. Fry the turkey under a closed lid for 20-25 minutes, stir the pieces a couple of times with a plastic spoon. The meat should be slightly browned.

3. Carrots and onions are cut into cubes of the same size.

4. Mix vegetables with turkey and fry for 10-15 minutes. The multicooker lid must be closed.

5. After frying together, the onion will become transparent, the carrot will be covered with a golden crust, and the “brownness” of the turkey will increase.

6. Pour washed rice into the multicooker; do not pre-soak the grains.

7. Add salt and spices for pilaf. The saltiness of the dish can be adjusted according to your taste.

8. If the prepared set of spices does not contain turmeric, then add half a teaspoon of this seasoning to make the rice look more appetizing. In a cauldron, adding ingredients always maintains a layer-by-layer structure with meat at the very bottom. In a slow cooker, pilaf is prepared differently: rice, vegetables and meat are mixed.

9. Wash a whole, unpeeled head of garlic and “bury” half of it in rice. Sprinkle chopped parsley on top; five to six stalks of greenery are enough.

10. Pour water, the liquid should cover the pilaf by 2 centimeters. If you use boiling water, the food will be ready in 30 minutes. By pouring cold water, the boiling time is increased by 5-10 minutes. Set the “pilaf” or “rice” mode.

11. Different varieties of rice absorb water differently. After 20 minutes, you can open the lid and stir the pilaf. If necessary, you can add a glass of water.

Turkey pilaf and steamed rice have this special feature: the temperature of the dish does not affect the taste. The dish can be served hot or cold. The serving can be decorated with parsley leaves and sour berries.

A salad of fresh vegetables can be added.

Bon appetit!

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detailed instructions

Let's start cooking.

The fillets should be washed well under the tap and dried with a paper towel. Cut the meat into cubes and fry in oil in a preheated frying pan over high heat. As soon as a golden, delicious crust forms, set the pan aside.

Let's start preparing the vegetables. Peel onions and carrots. Cut the onion into cubes, carrots into strips.

Place the frying pan over moderate heat and add the onion. As soon as it turns golden, add the carrots. After 5 minutes, it’s the turn of salt and spices. To simmer, add a little water and leave on the fire for 15 minutes. Stir the contents throughout the simmering time.

It's time to tackle the main ingredient. Rinse the rice well under running water and soak to remove starch. Then put the cereal on the meat, season again with spices and add the whole head of garlic. First, remove the husk, cut off the bottom and wash the head under running water.

Pack the rice well and add water per finger. Now you can cover the entire contents of the frying pan with a lid and leave it on low heat for 45 minutes to simmer. The time chosen is arbitrary, since everything depends on the type of rice chosen.

After making sure that the pilaf is almost ready, carefully mix it and leave it on the fire for a few minutes. Turn off the stove, do not remove the lid. Pilaf should “rest” for at least 15 minutes. After this, invite your family to the table, placing delicious oriental food on a platter. Garnish it with fresh herbs and place a peeled head of garlic on top.

A delicious dish is ready! Before you know it, the household will sweep the food off the table.

Alternative cooking methods

You can prepare incredibly tasty pilaf in a slow cooker. In addition, modern technology has a special mode for preparing this oriental dish. Having technology doesn’t mean you just need to press a button

It is important to correctly calculate the proportions of all components, otherwise you may end up with a sticky lump instead of a tasty pilaf. Measuring containers are included for this purpose.

Using a multicooker will significantly save your time at the stove.

To prepare pilaf with turkey in a slow cooker, we need 400 g of fillet. We measure long-grain rice with a glass from the multicooker kit (one measure is needed), and take the same amount of tomato juice and water. For vegetables, you will need 2 carrots, 2 onions and 5 cloves of garlic. Also prepare adjika (three spoons), butter and olive oil. To accurately guess with spices, you can buy ready-made natural seasoning for pilaf. Be sure to take care of the greens (dill, green onions).

All ingredients are prepared, you can start cooking.

Pour a little olive oil into the multicooker container and set the baking mode. Place carrots and onions, pre-grated on a medium grater, cut into strips, into a pot and leave the lid open for 10 minutes. Then place the turkey, cut into cubes, and leave for another 15 minutes with the lid open. Pour tomato juice and adjika into the contents of the container and leave the mixture for 20 minutes, do not change the program. Then turn off the multicooker.

Now let's get to the rice. We rinse it under running water and place it on top of the meat. We stick the garlic cloves right in the husk into the rice. We crush everything with finely chopped dill and green onions. Add pilaf seasoning and salt to taste.

We are reaching the finish line: fill up with water and install the “Pilaf” program. A sound signal will warn you that it is time to add a piece of butter and stir the oriental dish. Next, install the “Heating” program. In 20 minutes the gorgeous pilaf is ready!

HOW TO MARINATE MEAT FOR PILAF, GOULASH, ETC.

Category: Main dishes

2 ingredients

SAUCE: I saw somewhere in one recipe a photo of a bottle of Teriyaki sauce. BUT! There are different varieties. I’ve seen three so far: “ideal for vegetables”, “ideal for fish” and “IDEAL FOR MEAT”. The first two were thrown away , not to my taste, but the third one... The whole secret is that it is infused with fried garlic. Unfortunately, it was not purchased in Russia, but I think you can make it yourself. Here is the composition (rolled off from the label): soy sauce, sugar (probably , not much), fried garlic (in very small cubes), vinegar, sesame oil, onion powder (I suspect you can do without it). You should probably let it brew.

Meat, of course. I’ve recently become addicted to cooking everything from turkey thighs (not the thighs, but the lower part), they have so many bones, films and veins that, for example, the goulash turns out to be hot, but the meat is inside , as in gelatin. But, it goes without saying that some taste better.

Turkey pilaf - 6 recipes

For many years, pilaf has been a favorite dish. Thanks to the different variations of its preparation, it can satisfy a wide range of people's tastes. Today we will tell you how to cook delicious and appetizing turkey pilaf.

Uzbek turkey pilaf in a cauldron

Traditional Uzbek pilaf is made from lamb, but not everyone likes such meat

Therefore, many people use beef, pork, and recently they have begun to pay special attention to turkey

Pilaf with turkey and spices really turns out very tasty and aromatic. It is better to prepare the dish in a cauldron; it is in such a utensil that Uzbek pilaf should simmer.

Cooking method:

For pilaf you will need 500 g of turkey. Cut the meat randomly, not into too large pieces.
Let's move on to vegetables. We take one carrot, cut it into cubes, but under no circumstances use a grater. And also two heads of onions, which we chop into half rings.
Pour oil into the cauldron, approximately 2-3 cm, heat it and add the onion, sauté until golden brown.
Now add the turkey to the onion, fry for five minutes, add carrots and spices.
Here you can get barberry, cumin, hot pepper and other seasonings for pilaf. And of course, don’t forget about salt and black pepper.
Pour rice over the seasoned vegetables, level the grains and press in two heads of garlic without the husks.
Pour hot water two cm above the grain level. Reduce the heat, cover the cauldron with a lid and simmer until the rice is ready.

How to cook a poultry fillet dish

Turkey is considered a healthy dietary meat. Many dishes are prepared from it, the meat is stewed, baked, and today they even prepare real Uzbek pilaf. Turkey meat is very tender, it has little fat, so the pilaf turns out rich, but low in calories, which makes it attractive to those who do not like fatty foods. So, how to cook turkey fillet pilaf?

Cooking with bulgur

Before we tell you how to cook bulgur pilaf with turkey, we’ll tell you what this interesting ingredient is.

In fact, there is nothing exotic here - this is ordinary wheat cereal, which is especially loved in the countries of the Middle East and the Mediterranean.

After the wheat is subjected to special treatment with water, it is dried, cleared of bran, and the finished yellow grains are simply crushed and packaged. If you compare bulgur with other cereals, it has a more golden color and rich taste.

Turkey pilaf in a slow cooker

Many housewives know that pilaf is nourishing and always tasty. True, many of them deny themselves the pleasure of enjoying an appetizing dish because of its high calorie content. But today you don’t have to worry about your figure, but simply cook pilaf with diet turkey. As the main ingredient, you can take any part of the carcass, from the neck to the wings and fillet.

Step-by-step cooking in a saucepan

As a rule, classic Uzbek pilaf is cooked in a cauldron, but if you move away from tradition, then the same tasty dish can be prepared in an ordinary pan. We will tell you a recipe for making pilaf with tender turkey.

A simple recipe in a frying pan

Any housewife wants to please her household with delicious food. True, sometimes you have to rack your brains to cook something so original. And this is where rice comes to the rescue, because thanks to it and various additives you can prepare a wide variety of pilaf. We suggest preparing a hearty dish in a regular frying pan.

Easy recipe for pilaf in a frying pan

Finally, we moved on to the third recipe for simple pilaf in a frying pan. Every housewife wants to please her loved ones with delicious food, but sometimes you have to rack your brains about what can be prepared quickly, tasty, for the whole family, and even add food variety.

Let's take note of the recipe and cook pilaf in a regular frying pan. Different additives can bring out the taste of a dish differently, so we recommend experimenting based on your family’s taste preferences.

Ingredients:

vegetable oil;
turkey fillet - 0.5 kilograms;
carrots - 2-3 medium;
onions - 2 pieces;
seasonings - saffron, cumin, turmeric;
rice-300 grams;
garlic-2-3 cloves.

The process of creating dietary pilaf from fillet:

Add oil to the pan and fry the meat until golden brown.
Cut the carrots into long thin slices and finely chop the onion.
Add vegetables and spices to the meat.
Fry a little, then add the washed rice, add garlic, add water and simmer everything until done under a closed lid for about 45 minutes.