Turkey pilaf

Pilaf is a wonderful dish that can be prepared for a family meal. Pilaf from turkey meat is somewhat different from the traditional one, primarily in that it is prepared from poultry meat. Each culinary specialist chooses spices for pilaf with turkey individually: you can take both traditional spices for pilaf and those spices that you like best.

Ingredients

• turkey fillet 600 g
• rice for pilaf 500 g
• onions 2 pcs.
• carrots 2 pcs.
• vegetable oil 100 ml
• salt 1 tsp
• black pepper 0.5 tsp
• spices for pilaf 1 tsp
• garlic (head) 2 pcs.
• smoked paprika 1 tsp

Directions

1. Rinse the turkey fillet, peel and cut into medium pieces.
2. Pour vegetable oil into a cauldron for pilaf and heat well. Then add the turkey fillet to the cauldron and fry well on all sides.
3. While the turkey fillet is fried, chop the onions in half rings, and cut the carrots into strips.
4. Add chopped vegetables to the meat, stir and fry until golden brown.
5. Add spices and salt to the fried turkey fillet and vegetables, mix. Thus, we have prepared the so-called zirvak.
6. Rinse the rice for pilaf thoroughly and pour into the cauldron so that it covers the zirvak evenly. Pour hot water into the cauldron in such an amount that it covers the rice layer 2 cm higher. The main condition for pilaf is not to mix rice with zirvak.
7. Bring the pilaf to a boil over high heat, reduce heat to medium and let the water evaporate a little. Then, carefully, without stirring, collect rice in the form of a pea to the center of the cauldron and stick whole heads of garlic into the center. Cover the cauldron with a lid and continue simmering until the rice is cooked.
8. Stir the pilaf before serving or you can put it on a dish in layers: put the zirvak on top of the rice layer. Delicious, hearty turkey pilaf is ready.