Pilaf adapted with poultry

Pilaf adapted with poultry

Recipe photo: Pilaf adapted with poultry meat


  • turkey meat without skin and bone – 1100-1200 gr.
  • vegetable oil-250 ml.
  • onions – 1 kg.
  • carrots – 1 kg.
  • garlic – 1 head
  • salt
  • freshly ground pepper
  • red paprika (powder)
  • cumin (zira)
  • long grain rice – 1 kg
  • water – 1 l.

Step-by-step cooking recipe

We cut the meat into several very large pieces (I had 1100 grams of meat, I cut it into three parts).

Cut the onion into half rings.

We cut the carrots or chop them into thick enough cubes.

Heat vegetable oil in a cauldron.

Put pieces of meat in hot oil.

Fry them evenly until golden brown on all sides.

Now we lay the bow.

Fry the whole onion with constant stirring.

When not a single raw half-ring of onion remains in the cauldron, and all of it will be so glassy-soft

We lay the carrots.

Mix again, fry the carrots. It should not become soft, but it should not remain hard, as it was, but it should lose a little in volume. Do not fry too much. Minutes 5.

When we put the carrots, salt and pepper, add cumin and red paprika (everything tastes good), mix well.

Now pour water into the cauldron.

We bring the liquid to a boil (the fire is strong throughout the entire time, we have never turned it down) and let it boil for some time. It should gurgle so well, always evenly, over the entire surface of the liquid.

Part of the water should boil away, about 1/5 part. So let the liquid gurgle for about 7 minutes.

We put the head of garlic in the cauldron.

Now we fall asleep rice, but not in one place, but in an even layer, over the entire surface.

The rice should be under the liquid.

Without reducing the fire, we wait for the liquid to evaporate and there will be only rice on the surface.

You can trim the rice layer slightly, but do not mix it with the layers below.

Now we turn down the heat to a minimum.

In rice, with a long knife (or something else long), as it were, we “drill” holes (through them moisture will rise upward).

Now we do not just close the cauldron tightly with a lid, but literally try to seal it so that steam does not escape through even the smallest hole.

We timed 40 minutes.

After 40 minutes, depressurize the cauldron.

We probe our pieces of meat with a large fork and carefully release them from the pilaf, put them on a separate dish.

Mix the pilaf very thoroughly (carrots and onions should mix very evenly with the rice).

We put pilaf on a dish, put chopped pieces of meat on top.

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