Choose rice for pilaf
In order that instead of pilaf it does not turn out porridge withmeat, you need to know what kind of rice is suitable for this dish. Buying cereals in the store, you need to take only transparent packaging, which shows whether there is a packet of crushed grains and starchy dust. This rice is not suitable for pilaf, as it is very brittle. For this dish is best suited varieties with strong oval grains, which are somewhat transparent, have an average length and contain a small amount of starch. Long-grain rice is also good in pilaf. If you buy a Thai variety of this cereal, then from it you can cook any eastern dish. This rice is not boiled, does not crumble and has a pleasant milky shade in the fragrance. It is important that this variety is not subjected to polishing and grinding, which allows the grains to preserve all the useful properties of this cereal. At purchase it is necessary to look, whether is not present on packing Parboiled that means "are subjected to processing by a steam". Such rice is better not to use for pilaf, since it will not have the inherent taste of this croup and flavor. But some mistresses love it, because it is simple in cooking, it does not stick together, it does not boil, and pilaf from it turns out friable. 
Choose and prepare a turkey
The turkey tastes like chicken meat, buthas some peculiar taste. This product is dietary and is saturated with a large amount of protein and beneficial minerals, including an amino acid that stimulates the brain. The special value of the turkey is attached to its hypoallergenicity, so it is perfect for children and people suffering from various forms of food allergy. A turkey can be given even to babies of the first year of life. Choosing a bird in the store, it is advisable to take her fillets without skin. If it is decided to buy a carcass, then it should be well-fed, have a thick breast and legs, covered with light yellow skin. It is important that the bird does not have any dusky or pronounced yellow spots. In order to make sure the freshness of the carcass, you need to press on it with your finger (if the product is not strongly frozen), and if the resulting fossa is quickly restored, then the product is fit for food. To determine which part of the bird to buy, you need to look into the favorite recipe. When cutting a carcass on a fillet, special attention should be paid to the legs, since they contain a large number of fairly strong veins, which should be carefully selected. After that, you will get small loin parts, which are perfectly cut into pieces. Otherwise, the cutting of the turkey is not much different from the chicken: it can also be chopped into small pieces, but the skin with them must be removed. 
Cooking pilaf with turkey
A classic recipe In order to prepare this extraordinarily tasty dish, you will need:
- 0.5 kg turkey fillets
- 1.5 cups of rice
- dried plums - 10 pieces
- raisins without pits - 2-3 tbsp. spoons
- 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 cook turkey fillets: unfrozen, washed and put in the container in which it was decided to cook pilaf. It should be noted that for this purpose only thick-walled utensils are suitable: a cauldron, a brazier, a deep frying pan. Meat should be boiled, taken out of broth and cut into small pieces. Next, let's take rice. It must be cleaned and rinsed thoroughly. Then the groats are placed in the broth so that the liquid is 50% more than rice. And cook it until ready. At this time, in a separate frying pan, it is necessary to melt and warm up a little, to lay in it peeled and chopped chestnuts, raisins and cherry plum. This mixture of products should be fried in a few minutes. Then again, in a separate frying pan, we pass the onions with caraway seeds cut into half rings, all this is added to the first frying pan. During this time rice is prepared (that is, it absorbs the whole broth), it must be poured with saffron tincture. The rice is laid out on the dish with a slide, on it - slices of turkey, and on them - dried fruits with butter. Plov's recipe with curry Plum curry with turkey. It will require rice with jasmine. Another feature of this dish is a pickled turkey. For this purpose, the poultry meat is cut into small pieces, not exceeding 2 cm, and poured in white semisweet wine, which lasts no more than an hour. This recipe allows you to make a spicy and tasty pilaf. We need:
- Shin or turkey fillet - 1 kg
- Rice - 1 kg
- Vegetable oil
- Tomato paste - 1 tbsp. a spoon
- Bulbs of medium size - 2 pcs.
- A small head of garlic
- Powder curry - 1 tbsp. a spoon
- Carrots of medium size - 4 pcs.
Preparation of this dish begins with cookingzirvaka - the gravy. Onions are cut into half rings, carrots - straws. In a container in which it is decided to cook pilaf, it is necessary to warm up the vegetable oil well enough that it is enough to pass the onions and carrots. At first, the onion or cauldron is placed in a frying pan or pan and fried for a couple of minutes. Then, carrots are added to it, fire is added, and the mixture is fried until the carrots are half ready. Next to the vegetables is added a pickled turkey, the mixture of products is brought to a boil and the fire is reduced. After that, tomato paste, curry and salt are laid in such a quantity that the zirvak is slightly salted. Close the frying pan with a lid and leave the products stew for 10 minutes. Then in dirvak you need to drown the whole, not peeled garlic head and put the washed rice on top. The groats should be leveled and filled with water in such a quantity that it covers the rice by the thickness of the little finger. In order for the liquid to spread evenly over the rice, pierce it with a wooden stick in several places. After that, the dishes are closed with a lid and within 15-20 minutes the pilaf languishes on a slow fire. When ready, mix it.
