Rice with turkey, ginger and cardamom

Rice with turkey, ginger and cardamom

Ingredients

• Turkey fillet 500 g
• Long grain rice 250 g
• Bow1 head
• Carrots 1 piece
• Garlic 1 head
• Green boxes of cardamom 6 pieces
• Grated ginger 3 tablespoons
• Salt 1 teaspoon
• Sugar 1/2 teaspoon
• Vegetable oil 1/2 cup
• Sesame oil 1 teaspoon

Directions

1. We heat a frying pan or other container, pour vegetable oil into it, such an amount, at the sight of which you will not feel bad.
2. Chop the onion and rub the carrots and ginger on a coarse grater, peel the garlic.
3. We send ginger and garlic to the pan for half a minute so that they give aroma. Then add the onions and carrots and fry until the onions are golden brown. At this time, cut the meat into small pieces.
4. Add meat, cardamom boxes, salt to taste and mix everything together, fry for a few minutes.
5. Fill the top with rice evenly (do not stir).
6. Fill with hot water so that the water level is about 1 cm higher than the rice level. We wait until it boils, and leave on low heat for 15–20 minutes.
7. We check the readiness of the rice, if it is harsh, then add a little more water. If the rice is ready, and the water remains at the bottom, then increase the heat and evaporate the water.
8. When the rice is ready, stir the contents.