Turkey thigh pilaf
0
566
Kitchen
Eastern
Calorie content
133.3 kcal
Portions
10 port.
Cooking time
120 minutes
Proteins *
6.9 gr.
Fats *
7.9 gr.
Carbohydrates*
29 gr.
Turkey meat is the second most popular after chicken, and it comes from turkey thighs especially tender and juicy in all dishes. Pilaf from the thigh of this bird is no exception, moreover, it will also be dietary, since the turkey contains almost no fat. You can cook pilaf in a cauldron or a saucepan with a thick bottom, because a large number of portions simply do not fit in a multicooker.
Ingredients
Cooking process
Rinse the flesh of the turkey thigh, dry with a towel and cut into slices up to 2 cm thick. Peel the onions, garlic and carrots and chop them into pieces of any size and shape you like. Leave the chives intact. To fry the ingredients, take two frying pans, heat the vegetable oil well in them and fry the vegetables in one, and fry the turkey pieces in portions in the other.
Then transfer the fried vegetables and turkey to a pilaf dish - a cauldron or a large saucepan with a thick bottom. Then add all the spices and salt specified in the recipe to the fried ingredients, mix and fill them with water 2 cm above the meat level. Then not completely cover the dishes and simmer the zirvak (meat fried with vegetables) over low heat for 35–40 minutes from the beginning of the boil.
Then stick the garlic cloves into the rice. Add hot water to the pilaf so that it only slightly covers the rice. Pour water little by little and on a spoon so that "holes" do not form in the pilaf. Continue simmering the pilaf for another 15–20 minutes, until the rice has absorbed all the liquid and becomes soft.
Bon appetit and good food!