For many years, pilaf has remained a favorite dish. Thanks to various variations of its preparation, you can satisfy the most varied tastes of people. Today we will tell you how to cook a delicious and mouth-watering turkey pilaf.

Uzbek turkey pilaf in a cauldron

Traditional Uzbek pilaf is made from lamb, but not everyone likes this meat. Therefore, many use beef, pork, and in recent years, Turkey has begun to pay special attention.

Pilaf with turkey and spices really turns out to be very tasty and fragrant. It is better to cook the dish in a cauldron, it is in such utensils that the Uzbek pilaf must languish.

Cooking method:

  1. For pilaf, you need 500 g of turkey. Cut the meat arbitrarily, not too large pieces.
  2. We turn to the vegetables. We take one carrot, the regimen with its cubes, but in no case do we use a grater. And also two heads of onions, which are shredded in half rings.
  3. Pour oil into the cauldron, about 2-3 cm, heat and spread the onions, pass until golden brown.
  4. Now put the turkey onion, fry for five minutes, add carrots and spices. Here you can take barberry, zira, hot pepper and other seasonings for pilaf. And of course, do not forget about salt and black pepper.
  5. Pour rice with seasoned vegetables, level the cereal and squeeze two heads of garlic without husk.
  6. Pour hot water above the cereal level by two cm. Reduce the fire, cover the cauldron with a lid and simmer until rice is ready.

How to make a dish of poultry fillet

Turkey is considered a healthy dietary meat. Many dishes are prepared from it, meat is stewed, baked, and today even real Uzbek pilaf is cooked.Turkey meat is very tender, it has little fat, so pilaf is saturated, but low-calorie, which makes it attractive for those who do not like fatty dishes. So, how to cook pilaf from turkey fillet?

Cooking method:

  1. For pilaf, take a pound of turkey fillet, cut it into small pieces and fry in a casserole with butter until golden.
  2. As soon as the meat is browned, put chopped onions to it, and then thin carrot sticks.
  3. After five minutes, sprinkle the ingredients with salt and seasoning for pilaf. Stir, pour in a little water and simmer the turkey with vegetables for about 20 minutes.
  4. We wash the rice groats and put them to the meat, still a little spices, add water so that it is 2 cm higher than the rice. Put the garlic, but not slices, but the whole head.
  5. Cover with a lid and simmer pilaf for another 20 minutes. We give the finished dish time to rest and decorate with cilantro or parsley sprigs before serving.

Cooking from bulgur

Before telling how to cook pilaf from bulgur with turkey, we will tell you what kind of interesting ingredient it is. In fact, there is nothing exotic here - it is ordinary wheat groats, which is especially loved in the countries of the Middle East and the Mediterranean. After the wheat is subjected to a special treatment with water, it is dried, cleaned of bran and the finished yellow grains are simply crushed and packaged. If we compare bulgur with other cereals, then it has a more golden color and rich taste.

Cooking method:

  1. The recipe for pilaf with bulgur is practically no different from the classic version. Here we also take one onion and one carrot, chop the cubes.
  2. Pour oil into the cauldron, first pass the onion, and then fry it with the carrots. We get the vegetables and put them in a separate bowl.
  3. We cut the turkey into slices and fry until golden brown, then combine it with vegetables, season with spices, salt, cook for five minutes.
  4. We wash the bulgur and put it into the cauldron, pour water so that it covers the cereal by 1.5 cm. Mix and simmer for 20 minutes under the lid over low heat.
  5. We serve the finished dish with chopped parsley or dill.

Turkey pilaf in a slow cooker

Many housewives know that pilaf is hearty and always tasty. True, many of them deny themselves the pleasure of enjoying an appetizing dish because of its high calorie content. But, today you can not be afraid for your figure, but just cook pilaf with a diet turkey. As the main ingredient, you can take any part of the carcass, from the neck to the wings and fillets.

Cooking method:

  1. The first step is to prepare the composition of the components. Take a pound of turkey pulp, carrots and onions, and also prepare seasonings and two glasses of rice.
  2. We cut the meat into slices, chop the onion, carrots into cubes or cubes, wash the rice, take seasoning from zira, curry, allspice. Do not forget about the classic salt.
  3. We turn on the slow cooker, set the “Frying” mode, pour oil into the bowl and fry vegetables for five minutes.
  4. Now lay the meat, sprinkle with salt and pepper, mix, pour a little water and simmer for 15 minutes.
  5. It remains only to lay out the rice and other spices, smooth it, press a head of garlic into the grits, add water and cook the dish in Pilaf mode for an hour.

Step-by-step cooking in a pan

As a rule, a classic Uzbek pilaf is cooked in a cauldron, but if you move away from tradition, then you can cook the same delicious dish in a regular pan. We will tell you the recipe for pilaf with a tender turkey.

Cooking method:

  1. To prepare a delicious pilaf, take two carrots and onions, cut the carrots into small cubes, and onion into small cubes.
  2. Cut the turkey fillet into arbitrary slices.
  3. In a saucepan, chop the sunflower oil and spread the onion first, then the carrots and meat. Roast a turkey with vegetables over high heat for 6-7 minutes. Then season the ingredients with salt, pepper and other spices for pilaf. Fry a couple more minutes.
  4. Put rice on the zirvak, stick a head of garlic in the middle, pour water at a level 2 cm above the cereal, cover with a lid and simmer the dish for half an hour.
  5. Mix the prepared pilaf and serve.

A simple recipe in a pan

Any housewife wants to please her household with delicious food. True, sometimes you have to rack your brains over to make such an original. And here rice comes to the rescue, because thanks to it and various additives you can cook a wide variety of pilaf. We offer you to cook a hearty dish in an ordinary pan.

Cooking method:

  1. Pour oil into a pan, heat and fry pieces of turkey fillet until golden brown.
  2. We take two or three carrots, cut into strips, and finely chop two onions.
  3. We put onion for meat, and then carrots and seasonings for pilaf - saffron, turmeric, zira.
  4. For a pound of meat, we need 300 g of rice. We fill it with turkey with vegetables, put garlic cloves, pour water and simmer for 45 minutes under a closed lid.

What to add to pilaf so that it becomes golden

Pilaf is a dish that has found fans around the world. But what, did ordinary rice conquer us with the addition of simple vegetables and meat, probably with spices and aromatic seasonings? Recently, pilaf with turkey began to be cooked more often, and many are interested in what spices should be used in cooking?

Since white pilaf can hardly be called pilaf, it is more reminiscent of rice porridge, seasonings are used in its preparation, due to which grains acquire a beautiful golden hue. This color can be obtained using seasonings such as turmeric - the crushed root of the plant excellently stains the rice in bright yellow color. Another natural dye is saffron, however, if it is real, then it must be used very carefully. Curry also has the property of coloring rice grains, but not everyone likes this seasoning because of its specific taste.

 

In stores, you can buy ready-made sets of spices specifically for pilaf from different manufacturers. They include dried vegetables and spices, including curry, turmeric, barberry and zira, which will saturate the dish with a delicate oriental aroma.

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