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Pilaf with turkey in a pan

0
1612
Kitchen Eastern
Calorie content 133.3 kcal
Portions 4 port.
Cooking time 80 minutes
Proteins * 7.3 gr.
Fats * 7.6 gr.
Carbohydrates* 23 gr.
* per 100 gr. product
Pilaf with turkey in a pan
Content

Previously, pilaf was cooked only from lamb or beef, but now many housewives prefer poultry meat, including turkey, as it belongs to dietary ones due to its low fat content, while maintaining saturation. Turkey pilaf is prepared for a children's or dietary table. If you do not have a cauldron, you can cook crumbly pilaf in a deep frying pan and it will turn out no worse than in traditional dishes. With this method of cooking (in a frying pan), rice and zirvak are cooked separately, and then stewed in a frying pan for a short time.

Ingredients

Cooking process

step 1 out of 8
Cut the turkey meat (fillet or thigh pulp) into small pieces. Place a deep and preferably cast iron skillet over high heat and heat the vegetable oil well in it. Peel one head of garlic and finely chop the cloves with a knife. Then put them in hot oil and fry for 1-2 minutes.
step 2 out of 8
Then transfer the turkey pieces to the skillet and fry them for 5 minutes until light golden brown on all sides.
step 3 out of 8
Chop the peeled onions into small cubes, transfer to the meat and fry, stirring occasionally, for 5 minutes.
step 4 out of 8
Then add carrots chopped on a coarse grater to these ingredients, reduce heat and fry the carrots until soft.
step 5 out of 8
Then sprinkle the meat with vegetables with seasonings for pilaf (dried garlic, turmeric and cumin), except for salt and black pepper, put the head of garlic and laurel leaves peeled from the outer husk to them. Pour 200 ml of boiling water into a frying pan, mix everything and simmer zirvak (meat with vegetables) under a covered lid for 10 minutes and over low heat.
step 6 out of 8
Then sprinkle the zirvak with black pepper and salt to your liking and simmer over medium heat for 15 minutes.
step 7 out of 8
While the zirvak is stewing, rinse the required amount of rice with cold water several times. Transfer the washed rice to a separate saucepan, pour 500 ml of water, cook over low heat until tender, then stir and leave under a closed lid for 10 minutes.
step 8 out of 8
Then put the cooked rice into a frying pan to the ready-made zirvak, mix everything and simmer for a couple of minutes over low heat. Leave the turkey pilaf cooked in a skillet under the lid for 10 minutes so that the rice becomes crumbly from the steam, then remove the sample and the dish can be served.
Bon Appetit!

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