Turkey pilaf

four

• Time for preparing

  Contents

  • • 0.0.1 1h 30min
    • 0.0.2 Medium dish
    • 0.0.3 211.5kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1h 30min

• Recipe difficulty
  

  Medium dish

• Energy value
  

  211.5kcal

• Rating

• Recipe

The most laborious in pilaf to prepare carrots (peel and cut into strips). But if all the ingredients are prepared – onion (peeled, chopped into straws), separately carrots and meat (chopped in small pieces) remains them in order of priority toss in a pot, such as a cauldron (with a thick bottom and walls) .It is better to take round-grain rice, wash it in several cold waters and soak for half an hour. Total per dish water should be in a ratio of 1: 1. If there are no special seasonings cooking pilaf is not scary, pilaf will work without them delicious.

Let’s get started!

Ingredients

0/9 ingredients

• 1 kg chicken or turkey fillet
• 1 kg of rice (ideally, a variety of basmati)
• 300 g onion
• 500 g carrots
• salt and pepper
• 1 tbsp. l barberry
• 0.5 tbsp. l zira
• 0.5 tbsp. l turmeric
• vegetable oil 1 cup (200 ml)

1ч 30мин1ч 30мин 211,5

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. In separate bowls, prepare onions, carrots, meat and rice.
2. We heat a thick-walled pan, pour vegetable into it butter, throw the onion straws, hissed – you can lay the whole onion. Stirring, fry until golden, onions will start a little caramelize.
3. Put the prepared pieces of meat, fry, stirring.
4. Five minutes later, spread the carrots, mix.
5. After another five minutes, salt, pepper, add all the spices, mix well and fill with water (the amount of water in total should be equal to the ratio with rice, that is, if rice is five glasses, then there should be five glasses of water, so if meat is poured two glasses, then with rice we can add only three glasses of water) flush with the contents, leave to simmer over low heat under cover for thirty minutes (it is important that the fire is small and the contents were barely boiling).
6. We fill in the soaked rice, level it.
7. Pour water, it is important not to raise the contents from below, under the stream water, you can substitute a scapula. Slightly add rice. We cover lid. Set the fire to maximum.
8. At the first sign of boiling, reduce the fire again to minimum and simmer on low heat for half an hour.
9. Before serving, gently mix the rice with a wide spatula. meat.

Keywords:

• second
• turkey
• Vegetables
• pilaf
• rice