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Turkey pilaf in a saucepan

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1241
Kitchen Eastern
Calorie content 100 kcal
Portions 6 port.
Cooking time 80 minutes
Proteins * 5.5 gr.
Fats * 5.7 g
Carbohydrates* 17.4 g
* per 100 gr. product
Turkey pilaf in a saucepan
Content

If you do not have special utensils for cooking pilaf (multicooker or cauldron), then you can cook crumbly pilaf in a saucepan. Take a saucepan with thick walls or a thick bottom, otherwise the pilaf may burn. Considering the unevenness of the frying of the ingredients in the pan, unlike the cauldron, meat, vegetables and rice separately need to be fried in a pan, and then mix everything and already simmer the pilaf in the pan. Such pilaf must be infused after cooking.

Ingredients

Cooking process

step 1 out of 8
Wash the turkey meat, pat dry with a kitchen towel and cut into small pieces.
step 2 out of 8
Peel the onions and chop them into cubes of any size, because some people like coarsely chopped onions, and some like the opposite.
step 3 out of 8
Heat the vegetable oil well in a skillet and fry the turkey pieces in it over high heat for 6-7 minutes. It is important that the meat turns out to be fried, and not stewed, then it will remain juicy in pilaf.
step 4 out of 8
While the meat is roasting, peel and rinse the carrots and chop them into a coarse grater. Carrots are not fried for this pilaf.
step 5 out of 8
Transfer the fried meat along with the oil to a pilaf pan. Then pour some more oil into the skillet and fry the chopped onions in it until golden brown. Put the fried onions and grated carrots in a saucepan with the meat and stir.
step 6 out of 8
Rinse the amount of rice indicated in the recipe several times with cold water and transfer this wet rice to a dry preheated frying pan and, stirring, dry it a little until the water evaporates. Then add salt, all the necessary spices to the rice and 3 cloves of garlic, chopped into large pieces. Stir the rice with salt and spices and turn off the heat after a couple of minutes so that the spices reveal their aroma.
step 7 out of 8
Pour hot dry rice with spices into a saucepan to the fried ingredients and stir again. Then stick the rest of the peeled garlic cloves into the pilaf.
step 8 out of 8
Pour hot water over the pilaf so that it covers everything 1.5 cm above the level of the rice and meat. Bring the pilaf to a boil over high heat, then cover the saucepan and simmer the pilaf over low heat for 30–35 minutes, until the rice has absorbed all the liquid. Let the turkey pilaf cooked in a saucepan brew for 10–20 minutes under a closed lid, then stir gently, remove the sample and serve.
Bon appetit and delicious meals!

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