Turkey is a dietary meat from which many delicious dishes are prepared. It is stuffed, baked in the oven, stewed, but you can also try to make wonderful pilaf from it.
Fans of "classic" pilaf with pork or lamb may disdain poultry pilaf. But it should be said that this dish turns out to be very tasty, because the turkey meat is quite tender, although there is little fat in it. That is why turkey pilaf turns out to be rich and at the same time not too high in calories, which will be appreciated by those who follow the figure and do not like too fatty dishes.
Ingredients for turkey pilaf
For cooking, prepare about 500 g of turkey fillet, 2 cups of long grain rice, 2 large onions, 2-3 medium carrots, 2 heads of garlic. Also take 100 ml of vegetable oil, salt to taste, a teaspoon of seasoning, which contains a mixture of peppers, cumin, turmeric, barberry. Don't forget fresh herbs.
Method of cooking turkey pilaf
Wash the fillets under running water, dry a little with a cloth, cut into small pieces about 1.5 by 1.5 cm in size. Put the prepared meat in a deep frying pan preheated with oil, fry over high heat until an appetizing golden crust appears.
Peel onions and carrots, wash, dry. Cut the onion into small cubes, and the carrots into thin strips or grate into a coarse grater. First add the onion to the meat, and when it becomes softer and slightly browned, put the carrots. After 5 minutes, add salt, add the spices you like, a little water and simmer everything for about a quarter of an hour, stir occasionally.
Rinse the rice with running cold water, put it on the meat with vegetables, add a little more spices and garlic if desired. By the way, it is better to leave the garlic with a whole head, and not disassemble into cloves. Cut off only the "bottom" with the roots and peel off the upper husk, of course, rinse. Fill everything with water so that it covers the rice on the phalanx of the finger.
Cover the skillet with a lid and simmer over low heat for 20 to 45 minutes, depending on the type of rice you are using. Stir everything a few minutes before cooking. Allow ready-made pilaf to "rest" for about a quarter of an hour. Serve hot on a large platter or on platter. Decorate with sprigs of parsley, cilantro or dill, and stick in a few peeled garlic cloves. That's it, the delicious turkey pilaf is ready, your household will appreciate your efforts.
