How to cook pilaf with turkey and vegetables

Probably, you will not meet a person who does not like pilaf - the real pride of several national cuisines. By the way, in the East, it is rare to find a woman cooking this dish. They are engaged in men who are real connoisseurs of culinary delicacies. Even in the tenth century it was served on big holidays. An irreplaceable component is Fig. The others vary. Today, we, as an option, consider how to cook pilaf with turkey and vegetables in several ways.

Recipe and use of pilaf with turkey

Today we will offer you a recipe for an elegant plov, which is obtained not only very delicious, but also fragrant because of the excellent combination of spices such as coriander, cinnamon, cumin and cardamom. Add to them a bouquet of aromas of juicy rice and a delicate turkey, enriched with taste of nuts, we add the cranberry sauce - and we get a magnificent taste composition. To all other things, turkey meat is incredibly useful and recommended by doctors for dietary nutrition. In order to cook a delicious pilaf with turkey and vegetables, we will need: to taste - olive oil, one onion, one clove of garlic, four pods of cardamom, a teaspoon of caraway seeds, one cinnamon stick, one hundred grams of wild and brown rice mixture, 300 Ml of vegetable broth, 300 grams of turkey meat, one handful of nuts, one bunch of green coriander, to taste - ground black pepper and salt, for serving - cranberry sauce.

Cooking pilaf

And now we offer the recipe of pilaf with turkey, step by step:

1. We wash the turkey meat, dry it, cut it into small pieces.
2. We put a deep frying pan on the stove, pour olive oil, warm it up and put turkey in it. Fry from all sides until golden brown, pepper and salt.
3. Transfer the fried meat to the plate.
4. We clean, wash and finely chop the onion, peel the garlic, wash it and press it with a knife, then shred it finely.
5. We open the pods of cardamom, we select seeds and crush them in a mortar.
6. Rinse several times with rice. Grind the nuts.
7. Again, put the pan on the fire, pour in the oil, warm up and pour garlic and onions, fry until the onion is soft, add the turkey, warm up a little and pour in the broth, after which the fire is reduced to a small boil.
8. Add cumin, a stick of cinnamon, cardamom, taste salt and mix well.
9. Pilaf is cooked to the full preparedness of rice.
10. In the meantime, we are preparing the greenery of the cilantro - we wash it, drain it and chop it.
11. When the dish is ready, we remove it from the plate, lay out on plates, sprinkle with greens and nuts, serve pilaf with turkey and vegetables to the table with cranberry sauce.

Another interesting plov recipe - in kazan

We present you the recipe of this dietary dish. By the way, now we will publish some data about him. Pilaf with turkey: calories - 416, 5 kcal, carbohydrates - 235, 7 grams, fats - 9.9 grams, proteins - 69.9 grams. The calculation is given for one serving of 236.7 grams. The weight of the ingredients is taken into account, not the prepared dish. Dietary it is considered for the reason that, unlike lamb, turkey meat is absolutely not fat. And the ingredients for four servings we need the following: turkey breast - 0.5 kg, one large onion, carrots - two pieces, one glass of rice, seasonings - zira, red pepper, garlic (three raw denticles), vegetable oil and salt. And now tell you how to cook pilaf with a turkey for this recipe.

The process of cooking pilaf

Suggested step-by-step recipe:

1. We send the cauldron to the stove, turn on the strongest fire.
2. While the boat is heated, we are engaged in the preparation of meat: well washed and cut into small pieces.
3. We clean the onion, my and cut with rings or semirings.
4. In the cauldron we pour oil vegetable for about two centimeters, wait until the smoke appears, and very carefully, so that the boiling oil does not splatter, we spread our meat and fry it.
5. Then we put the onion to the meat, reduce the fire a little and fry it all together.
6. Quickly cut straws washed and peeled carrots, and it is also - into the cauldron.
7. After the carrot subsides, fall asleep condiments: incomplete teaspoon of zira, pepper - based on their own taste preferences, and salt. Now we mix everything and fry for five minutes.
8. It's turn to rice. We rinse it and pour it into the cauldron. Fill the top with hot water a centimeter and a half above the level of cereals. We reduce the fire, close the lid with a lid.
9. After 15 minutes we heat the raw garlic in rice , return the lid to the place and reduce the fire. Half an hour - and the dish is ready.

Plov's recipe in the multivariate

Many multivarques are equipped with a program designed for cooking pilaf. But this does not mean that the dish is very easy to cook - I pressed the button and got the perfect pilaf. Here you need an accurate calculation of the ingredients, so that the croup does not fuse, as happens, into one large lump. Therefore, multicasting sets necessarily include cups measuring. The very recipe for how to cook a pilaf with a turkey in a multivariate does not differ from the standard one, but it will well allow you to save time spent at the stove. So, we need: 300-400 grams of meat, one glass (from the multivarka) steamed long grain rice, as much - tomato and water juice, two carrots, two onions, three spoons of Adzhika, butter, teaspoon seasoning for pilaf, five denticles Garlic, dill or green onions, vegetable oil / olive oil and salt.

The process of making pilaf in a multivariate

Gotvim pilaf with turkey in the multivark, the recipe is also offered in a step-by-step form:

1. Peel the onion and cut into small pieces of medium size.
2. We rub the carrot on the grater.
3. Cut the turkey fillet into cubes, if the meat is on the bone, then do not touch it.
4. We pour a little vegetable oil in the pot, in which we will cook the pilaf, and put the multivark in the frying or baking mode.
5. Carrots and onions are fried for ten minutes with the lid open.
6. We put the meat into the pot and fry it for another 10-15 minutes.
7. We pour tomato juice together with tomato slices, as well as adzhika, the whole mixture is stewed for another 20 minutes without changing the program. Then turn off the multivark.
8. Rinse the rice and put it in our container, add cloves of garlic together with the peel, sprinkle with herbs, seasoning and salting.
9. It's time to pour boiling water rice with meat and vegetables.
10. Change the program to "Plov" or "Rice" and deal with their own affairs.
11. After triggering the sound signal, open the lid, mix the mass and add a piece of butter.
12. The lid is closed and on "Warm-up" we leave another 20 minutes.

Pilaf with turkey and vegetables is ready, we take garlic out of it, mix it, spread it on plates and serve it to the table.

Golden and crumbly pilaf with turkey

Ingredients for this recipe: 400 grams of turkey fillet, one and a half glasses of steamed rice, one large carrot, one large onion, three glasses of water, sunflower oil and to taste - seasoning, salt, greens and garlic. We cook this pilaf with turkey in a saucepan. We cut the turkey fillet into small pieces, pour oil into the pan, put the meat in it, finely chop the onion and send it there. Three on a large grater carrot and - to the meat. All together, stew until golden. Pour clean water and boil, then add seasoning, greens, salt. Then we pour out the rice. Examine for 25-30 minutes without a lid, after which another 10 minutes, closing the lid. Everything, our pilaf is ready, you can pour into plates and serve at the dinner table.

Bon Appetit!