Turkey – dietary meat from which cook a set of tasty dishes. She is stuffed, bake in an oven, extinguish, but also from it it is possible to try to make remarkable pilaf.
Fans of "classical" pilaf with pork or mutton can treat with neglect bird pilaf. But It is necessary to tell that this dish turns out very tasty, turkey quite gentle though in it it is a little fat. For this reason turkey pilaf turns out saturated and at the same time not too high-calorie that will be appreciated by those who keep a figure and don't love too fat dishes.
Ingredients for turkey pilaf
For preparation prepare about 500 g of fillet of a turkey, 2 glasses of long-grain rice, 2 large heads of onions, 2-3 carrots of the average size, 2 heads of garlic. Also take 100 ml of vegetable oil, salt to taste, a teaspoon of seasoning which part are mix of pepper, cumin, a turmeric, a barberry. Don't forget about fresh greens.
Way of preparation of pilaf from turkey
Wash up fillet under flowing water, dry a fabric napkin a little, cut on small pieces about 1.5 × 1.5 cm in size. Lay out the prepared meat on the deep frying pan warmed with oil, fry on strong fire before emergence of an appetizing golden crust. Clean onions and carrots, wash up, dry. Cut onions in small cubes, and carrots thin straws or rub in a large grater. Add to meat at first onions and when it we become softer and it will slightly be reddened, lay out carrots. In 5 minutes salt, add the spices which were pleasant to you, it is a little water and you extinguish everything about a quarter of hour, periodically stir slowly. Wash rice with flowing cold water, lay out on meat with vegetables, if desired add a little more spices and garlic. By the way, it is better to leave garlic the whole head, but not to sort on cloves. Cut off at it only "bottom" with backs and clean from the top peel, of course, rinse. Fill in all with water so that it on a phalanx of a finger covered rice. Cover a frying pan and continue suppression on weak fire within 20-45 minutes depending on a grade of rice which you use. In several minutes until ready mix everything. To already ready pilaf let's "have a rest" about a quarter of hour. Give to a table hot, having laid out on a big dish, or having spread out to portion plates. Decorate with branches of parsley, cilantro or fennel, thrust several peeled garlic gloves. Everything, the most tasty turkey pilaf is ready, your members of household will appreciate your efforts.