Choose rice for pilaf
To avoid getting porridge instead of pilafwith meat, you need to know what kind of rice is suitable for this dish. When buying cereals in the store, you need to take only transparent packages, in which you can see if there are crushed grains and starchy dust in the bag. Such rice is not suitable for pilaf, as it is very brittle. For this dish, varieties with strong oval grains are best suited, which are somewhat transparent, have an average length and contain a small amount of starch. Long-grain rice is also good for pilaf. If you buy a Thai variety of this cereal, then you can cook any oriental dish from it. This rice does not boil over, does not crumble and has a pleasant milky shade in the aroma. It is important that this variety is not subjected to grinding and polishing, which allows the grains to retain all the useful properties of this cereal. When buying, you need to look for the inscription Parboiled on the package, which means «subjected to steam processing». It is better not to use such rice for pilaf, as it will not have the taste and aroma inherent to this cereal. But some housewives like it because it is easy to cook, never sticks together, does not boil over, and pilaf from it turns out crumbly.
Choose and prepare a turkey
Turkey tastes like chicken, buthas a certain peculiar taste. This product is dietary and is saturated with a large amount of protein and useful minerals, including an amino acid that stimulates brain function. Turkey is especially valuable due to its hypoallergenic properties, so it is perfect for children and people suffering from various forms of food allergies. Turkey can be given even to babies in their first year of life. When choosing a bird in a store, it is advisable to take its skinless fillet. If you decide to buy a carcass, it should be well-fed, have a thick breast and legs covered with light yellow skin. It is important that there are no darkish or pronounced yellow spots on the bird. In order to make sure that the carcass is fresh, you need to press on it with your finger (if the product is not very frozen), and if the resulting pit quickly recovers, then the product is fit for food. To decide which part of the bird to buy, you need to look at the recipe you like. When cutting the carcass into fillets, you need to pay special attention to the legs, as they contain a large number of fairly strong veins that should be carefully selected. After that, you will get small fillet parts that are perfectly cut into portions. Otherwise, cutting a turkey is not much different from cutting a chicken: it can also be chopped into small pieces, but the skin must be removed from them.
Cooking pilaf with turkey
Classic recipe To prepare this incredibly tasty dish, you will need:
- 0.5 kg turkey fillets
- 1.5 cups of rice
- dried cherry plum - 10 pieces
- seedless raisins - 2-3 tbsp
- medium-sized onion head
- 0.5 cup melted butter
- 10 pieces of chestnuts
- saffron, cumin, red ground pepper
- salt to taste
First of all, you need to prepare the turkey fillet:Defrost, rinse and place in the container in which you decide to cook pilaf. It should be noted that only thick-walled cookware is suitable for this purpose: a cauldron, a roasting pan, a deep frying pan. The meat needs to be boiled, removed from the broth and cut into small pieces. Next, let's deal with the rice. It needs to be sorted and thoroughly rinsed. Then the cereal is placed in the broth so that there is 50% more liquid than rice. And cook it until done. At this time, in a separate frying pan, you need to melt and heat the butter, put in it peeled and chopped chestnuts, raisins and cherry plums. This mixture of products needs to be fried for several minutes. Then again in a separate frying pan, sauté the onion cut into half rings with caraway seeds, add all this to the first frying pan. During this time, the rice will be cooked (that is, it will absorb all the broth), it needs to be poured with saffron infusion. The rice is placed on a plate in a mound, on it - pieces of turkey, and on them - dried fruits with butter. Recipe for pilaf with curry Pilaf curry with turkey. It requires rice with jasmine. Another feature of this dish is marinated turkey. For this purpose, the poultry is cut into small pieces, no more than 2 cm, and poured with white semi-sweet wine, in which it is kept for no more than an hour. This recipe allows you to prepare spicy and delicious pilaf. We will need:
- Turkey drumstick or fillet - 1 kg
- Rice - 1 kg
- Vegetable oil
- Tomato paste - 1 tbsp.
- Medium-sized onions - 2 pcs.
- A small head of garlic
- Curry powder - 1 tbsp
- Medium-sized carrots - 4 pcs.
The preparation of this dish begins with cookingzirvak - gravy. Onion is cut into half rings, carrots - into strips. In the container in which it was decided to cook pilaf, you need to heat up vegetable oil well in an amount sufficient for sautéing the onion and carrot. First, onion is placed in a frying pan or cauldron and fried for a couple of minutes. Then carrots are added to it, the heat is increased, and the mixture is fried until the carrots are half-cooked. Next, marinated turkey is added to the vegetables, the mixture of products is brought to a boil and the heat is reduced. Then tomato paste, curry, and salt are added in such an amount that the zirvak turns out slightly oversalted. Cover the frying pan with a lid and leave the products to stew for 10 minutes. After that, you need to drown a whole, unpeeled head of garlic in the zirvak and put washed rice on top. The cereal should be leveled and filled with water in such a quantity that it covers the rice to the thickness of a little finger. In order for the liquid to be evenly distributed over the rice, we pierce it with a wooden stick in several places. After that, the dish is covered with a lid and the pilaf is simmered over low heat for 15-20 minutes. When ready, it should be stirred.
