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➠ Turkey fillet pilaf

Turkey fillet pilaf

455

Kitchen Eastern

Calorie content 121.3 kcal

Portions 4 port.

Cooking time 60 minutes

Proteins * 6.2 gr.

Fats * 7.3 gr.

Carbohydrates* 26.6 gr.

Content

Turkey fillet belongs to low-fat meats, therefore pilaf from it is prepared for dietary, baby food and for adhering to the principles of PP. Fillet meat is cooked quickly, and so that it does not become dry in pilaf, in this recipe it is pre-boiled a little. Any rice is suitable for such pilaf and only peppercorns or bay leaves are added from the spices.

Ingredients

Turkey fillet 1 PC. White rice 2 tbsp. Carrot 2 pcs. Onion 1 PC. Garlic 2 pcs. Bay leaf 4 things. Allspice 8 pcs. Vegetable oil 70 ml. Salt taste

Cooking process

Your dish prepared according to the proposed recipe will be enjoyed by both children and adults.

Peel and rinse the carrots and cut them into long sticks.

Peel the onions and chop them into thin quarter rings.

Turkey fillet, you can in advance, boil in salted water for 20 minutes, no more, then hold for 10 minutes in the broth so that it remains juicy.

In a bowl for cooking pilaf, heat the vegetable oil and fry the chopped carrots and onions a little in it, so that they become soft. Cut the boiled turkey fillet across the fibers into medium pieces and transfer to a bowl with the fried vegetables.

Rinse the required amount of rice for pilaf 5-8 times with cold water.

Then place the washed rice in an even layer on top of the meat pieces with fried vegetables. Salt the rice a little and spread the allspice peas on it.

Then fill these ingredients with hot water so that it is 2 cm above their level. Pour water along the side of the dish or a spoon so that the rice does not mix with the rest of the ingredients.

Cover the dishes and simmer the pilaf over low heat for 25 minutes, until the rice absorbs all the liquid. Leave the cooked pilaf for 15–20 minutes to infuse.