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 Pilaf with Turkey Thigh Recipe
Turkey meat is dietary, healthy and rich in trace elements. And if the story with the breast is usually a little dry, then the thigh is just a discovery for me: very tasty and juicy meat both in itself and as part of dishes. Pilaf with turkey thigh, although it does not pretend to be compared with the original recipe for pilaf with lamb, but it is prepared much faster, it turns out less fatty, and the taste is also very rich and interesting
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Georgian Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
  • 700 gram Rice (I have a regular round. It should be soaked for 40 minutes in cold water, and then rinse thoroughly until the water is transparent)
  • 6 tablespoons Oil Cotton oil, you can use sunflower or a mixture of sunflower and olive
  • 700 gram Turkey thigh
  • 1 tablespoon Salt
  • 1,5 tablespoons Seasoning I have a mixture: cumin, paprika, barberry, saffron, coriander
  • 3 pieces Onions medium size
  • 4 pieces Carrots not large
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Georgian Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
  • 700 gram Rice (I have a regular round. It should be soaked for 40 minutes in cold water, and then rinse thoroughly until the water is transparent)
  • 6 tablespoons Oil Cotton oil, you can use sunflower or a mixture of sunflower and olive
  • 700 gram Turkey thigh
  • 1 tablespoon Salt
  • 1,5 tablespoons Seasoning I have a mixture: cumin, paprika, barberry, saffron, coriander
  • 3 pieces Onions medium size
  • 4 pieces Carrots not large
Instructions
  1. Heat the oil in a cauldron over medium-high heat. Cut the onion into not too thin half rings and start frying the onion, stirring, until straw-colored.
    Heat the oil in a cauldron over medium-high heat. Cut the onion into not too thin half rings and start frying the onion, stirring, until straw-colored.
  2. Cut the turkey thigh meat into cubes about the thickness of the phalanx of the index finger, carrot strips, rice pre-stand in water, rinse it until the water is transparent. Control bow).
    Cut the turkey thigh meat into cubes about the thickness of the phalanx of the index finger, carrot strips, rice pre-stand in water, rinse it until the water is transparent. Control bow).
  3. When the onion turns golden, add the carrots. Stir-fry until the carrots become elastic.
    When the onion turns golden, add the carrots. Stir-fry until the carrots become elastic.
  4. Increase the heat to maximum. It's time to fry the meat. Every about 20 seconds, it is shaken from the bottom with a spatula. Do not stir non-stop, this will contribute to the fact that the meat will simply release juice ahead of time and begin to stew.
    Increase the heat to maximum. It's time to fry the meat. Every about 20 seconds, it is shaken from the bottom with a spatula. Do not stir non-stop, this will contribute to the fact that the meat will simply release juice ahead of time and begin to stew.
  5. When you like the color of the meat, fry the barrels, pour water into the cauldron at the level of the contents, let it boil.
    When you like the color of the meat, fry the barrels, pour water into the cauldron at the level of the contents, let it boil.
  6. When everything boils, add salt, spices, reduce the heat to a minimum and cover. let stand for 20 minutes.
    When everything boils, add salt, spices, reduce the heat to a minimum and cover. let stand for 20 minutes.
  7. After this time, do not hesitate to catch a piece of meat and bite it off. As a rule, it is already ready. Cover the rice and turn down the heat again to maximum. Intervene while nothing is needed. We need to wait for the water to boil off the surface, it was not enough for long. You can "pierce" the mass of rice to the bottom in several places (with the back of the skimmer, for example) so that the liquid boils not only at the edges, but also in the middle of the dish. When the water disappears from sight, boils off, turn off the stove, cover the cauldron with a lid, you can just put the plate in the cauldron, but then, as for me, it is very inconvenient to take it out. I suggest covering the pan and the whole thing with a towel.
    After this time, do not hesitate to catch a piece of meat and bite it off. As a rule, it is already ready. Cover the rice and turn down the heat again to maximum. Intervene while nothing is needed. We need to wait for the water to boil off the surface, it was not enough for long. You can "pierce" the mass of rice to the bottom in several places (with the back of the skimmer, for example) so that the liquid boils not only at the edges, but also in the middle of the dish. When the water disappears from sight, boils off, turn off the stove, cover the cauldron with a lid, you can just put the plate in the cauldron, but then, as for me, it is very inconvenient to take it out. I suggest covering the pan and the whole thing with a towel.
  8. After 15-20 minutes, stir the pilaf with a slotted spoon, gently lifting it from the bottom, and call everyone to the table. Enjoy your meal.
    After 15-20 minutes, stir the pilaf with a slotted spoon, gently lifting it from the bottom, and call everyone to the table. Enjoy your meal.
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