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Turkey pilaf in a cauldron

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1287
Kitchen Eastern
Calorie content 117.4 kcal
Portions 8 port.
Cooking time 120 minutes
Proteins * 6.8 g
Fats * 6.9 gr.
Carbohydrates* 21.3 gr.
* per 100 gr. product
Turkey pilaf in a cauldron
Content

In many families, pilaf is a frequent dish on the dinner table, because it is easy to prepare, requires few ingredients and almost always turns out to be successful. So that pilaf does not get bored, which is unlikely, you can cook it with different meats. In this recipe, you are offered a dietary and healthy version of pilaf - with turkey meat. We cook pilaf in an ordinary cauldron, but better in a cauldron-wok as a universal kitchen assistant for the hostess.

Ingredients

Cooking process

step 1 out of 11
First, prepare in the amount indicated in the recipe all the products for making pilaf. Rinse the turkey meat and pat dry with napkins. Peel and rinse the vegetables. Chop the peeled onion into thin half rings.
step 2 out of 11
Cut the turkey meat (fillet or thigh pulp) across the grain into medium pieces.
step 3 out of 11
Chop the carrots into thin strips, because carrots chopped on a grater make the pilaf sweetish and similar to rice porridge.
step 4 out of 11
Place the cauldron over high heat and heat vegetable oil in it until a gray haze appears. Then put the chopped onion into a little and fry it until golden brown.
step 5 out of 11
Then transfer the pieces of turkey to the fried onions and fry them until golden brown on all sides and the liquid has completely evaporated. Fry the meat over maximum heat, and if it starts to burn, add a little more oil. Then lay the carrot strips on top of the meat in an even layer.
step 6 out of 11
Boil clean water in a kettle. Fry the carrots with meat and onions for 5 minutes. Then pour boiling water into the cauldron 1 cm above the layer of ingredients, add salt and seasoning for pilaf to your taste, add a head of garlic and a pod of hot pepper.
step 7 out of 11
Cook zirvak until all the liquid has evaporated completely. This will be the basis for pilaf.
step 8 out of 11
When the liquid from the cauldron evaporates, put the well-washed rice on top of the zirvak and spread it evenly over the surface with a spoon.
step 9 out of 11
Then carefully and in a thin stream along the wall, pour boiling water into the cauldron 1.5–2 cm above the zirvak. In this case, all the oil should rise up and the rice with zirvak should not be mixed.
step 10 out of 11
Cook pilaf with the lid closed and over high heat for 15-20 minutes. If the rice remains hard during this time, add some more water and continue cooking with the lid closed. When the water from the pilaf has completely boiled away, keep the pilaf on a minimum heat for 5 minutes and then turn off the heat.
step 11 out of 11
Gently mix the turkey pilaf cooked in a cauldron, taste it and you can serve it to the table.
Bon appetit and good food!

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