Good afternoon, dear readers!

Uzbek pilaf is a common dish on our table. To be honest, cooking pilaf is not difficult for me. It is more difficult to cook borscht. Probably because of the amount of vegetables that go into borscht. And in pilaf you need meat, rice, onions and carrots. Today I added garlic to the recipe. But I didn't even clean it, but just washed 2 heads of garlic for pilaf.

I cook Uzbek pilaf in different ways and with different meat... So as not to get bored. But this dish will never get bored anyway. You can cook it every 2-3 days. So delicious and hearty dish always turns out.

We have already prepared with you I advise you to look at this recipe, so there I indicated the secrets of cooking Uzbek crumbly pilaf.

And today we will cook pilaf with another bird - a turkey. Turkey is delicious, dietary meat. It is easily absorbed and quickly digested in the human body. Therefore, our pilaf will turn out not only delicious, but also healthy dish for lunch.

Real Uzbek turkey pilaf in a cauldron with garlic - a recipe with a photo

We need:

• Turkey - 700-800 gr.;
• Rice - 1 kg.;
• Onions - 3-4 large heads;
• Carrots - 7 medium pieces;
• Vegetable oil - 250 ml.;
• Spices: black and red pepper, coriander, cumin, barberry, salt;
• Garlic - 2-3 heads.

For pilaf, the first step is to prepare zirvak - the basis of pilaf from meat, spices and vegetables.

Cut the turkey pulp into 4-5 cm pieces. Rinse in running water and discard in a colander to glass the water.

We put a large cauldron on the fire. We throw in the pieces of turkey and simmer until the liquid from the meat is completely evaporated.

While the turkey is stewing, we cook the vegetables. Peel the onions and carrots, rinse in water.

Cut the onion into quarters of the rings.

Cut the carrots into long strips.

For the present Uzbek pilaf carrots are cut only in this way. And nothing else.

The water from the turkey and cauldron has evaporated. Pour vegetable oil into the cauldron. Pour onions and fry on high fire with the lid open.

Stir the meat and onions from time to time using a large slotted spoon. A skimmer is a very convenient and irreplaceable thing when preparing pilaf.

When the onion is softened and golden, add the carrots. Stir with a slotted spoon and continue to fry with the lid open in a cauldron.

Cooking seasonings for pilaf. Mandatory seasonings are cumin (cumin), coriander and barberry.

We put the barberry in the zirvak whole. And knead coriander seeds and cumin in a mortar.

Spices and seasonings, including black and red ground pepper, salt, are added to the cauldron to meat and vegetables. Fry not a lot yet.

We wash rice for pilaf in a deep container several times. Until the water turns light.

We boil a kettle with water.

Put rice on top of the zirvak and gently level it over the surface. Pour 1.5-2 cm of boiling water on top of the rice and set a large fire to evaporate the water.

In no case do we mix rice with zirvak!

The water should evaporate completely. To find out if the water from the rice has evaporated well, we move it with a slotted spoon from the side of the cauldron. Oil should be boiling below. And rice easily folds up a hill and does not go to the sides.

We turn down the fire.

Using a slotted spoon, gently form a slide of rice.

In the center of the hill we make a passage to the very bottom of the cauldron.

We wash the heads of garlic and insert on the sides of the rice slide. Cover the top tightly with a lid and leave to simmer over low heat for 20 minutes.

If the lid does not fit very tightly to the cauldron, wrap it with a towel.

Check the taste of the rice after the time has passed. If the rice is soft, the pilaf is ready.

The garlic has steamed well, became soft and its pungency is gone. This garlic can be eaten several heads at a time.

Pilaf can be stirred immediately in a cauldron or folded completely over a large Uzbek dish- lyagan.

The Uzbeks serve it to the table in this way - rice on a platter from below, and zirvak on top. Garlic is placed on top of everything.

Enjoy your meal!

If you have any questions, I will be happy to answer you below in the comments.

Very handy as a regular daily meal.

I did more at once, for several days my head does not hurt about how to feed my family.

Any side dish is suitable, especially since the sauce obtained during stewing is the best fit for pouring this side dish with them.

So nothing new, just good quality homemade food that is easy to make.

For a stewed turkey you will need:

• Turkey meat. This is about 1.2 kg.
• Onion. 4 medium onions.
• Vegetable oil - about 50 ml (2-3 tablespoons).
• Butter. Gram 30-50.
• Black peppercorns. 1 teaspoon
• Salt.
• Water. Somewhere 1 glass.

Cooking turkey stew.

Cut the turkey meat into small pieces. I usually buy turkey thigh fillets, no matter what dish I cook, take the same one. I like the thigh fillet because, unlike the breasts, the meat on the thigh is softer, less dry, and, in my opinion, tastier.

So, if the dish implies freedom of choice, then in most cases I will take the meat from the poultry thigh.

Moving on to the bow. Since my family loves onions, I take more onions. In this case, it was quite possible to get by with 1 large or two small onions. I took 4 small ones.

We cut the onion in two ways. Cut half across into fairly thin half rings. Cut the other half lengthwise with thin feathers.

Why are these kind of unnecessary complications. Onions cut into feathers dissolve better in the sauce and give the sauce a firmness. The half rings are likely to remain and add texture to the finished dish.

Heat vegetable oil in a deep saucepan. We keep the fire under the saucepan medium, the oil only needs to be heated, and not overheated.

Put the chopped turkey and onion in the heated oil. We add half a teaspoon of salt so that the ingredients better give their taste and smell.

While stirring the contents of the saucepan, we wait for the moisture formed by the juice of the turkey meat to evaporate, and when the moisture has evaporated, add all the black peppercorns to the saucepan.

Don't worry, the dish won't be spicy. But the aroma of black pepper will add flavor to the dish. You can pour in more black pepper, not a teaspoon, but a tablespoon.

In the same - the national Norwegian dish, 2-3 tablespoons of black peppercorns are usually added. And the pungency is not felt, except to chew a pea of ​​pepper.

Put a piece in a saucepan butter, let the butter melt, mix. We give the contents of the stewpan a little fry. Just a little, meat - until a light crispy crust appears, and onions - until the smell of fried onions.

The main thing is not to overcook it too much - the taste will deteriorate. As soon as the process of frying the fire began, I repeat, medium, not strong - they stirred, waited for a minute and poured a glass or more water into the saucepan. There should be enough water so that it almost covers the meat. Immediately, with a spatula from the bottom of the stewpan, scrape off everything that has had time to lightly fry to the bottom. These fry will do their bit to improve the flavor of the sauce.

What kind of water to take - boiling water or cold?

I prefer the cold one because it makes the resulting sauce tastier.

After pouring water, add a little more salt, bring the water to a boil and, reducing the heat to very low, just enough to maintain a slight boil, tightly close the saucepan with a lid and leave it for at least 1 hour.

Sometimes we make sure that all the moisture does not evaporate and, if necessary, add a little water. In this case, it is already hot.

Healthy and tasty turkey meat can be cooked with the most different products... The favorite dish of many hostesses is turkey meat with potatoes. It is permissible to decorate the indicated products with different herbs, supplement aromatic sauces or season spicy spices... If everything is done correctly, the result is always the same - a wonderful and juicy treat that can be used both as an everyday lunch and as a holiday dish.

How do I choose the ingredients?

Knowing how to properly cook turkey meat with potatoes is not enough. You also need to be able to choose the right products in order to get high-quality, healthy and delicious food. So, when choosing turkey meat, you need to pay attention to some characteristics.

• The bird should be reddish or pink in color. Red carcasses contain more protein and less fat, while pink ones, on the contrary. The latter are recommended for cooking because they are more juicy.
• The skin on the meat must be dry and clean. If it slips and is damaged, then it is better not to take the product.
• Feel the carcass before purchasing. If, when you press your finger, a dent remains on the meat, then this indicates that it is stale. Better not to buy a similar product.
• The weight of the turkey should be between 5 and 10 kg. It is not necessary to take too large carcasses - older birds have a larger weight, the meat of which is tough and dry. Although the meat of turkey poults is small in size and quite juicy, it does not contain full volume useful components.
• Pay attention to the scallop. It should be light, and the legs should be round and gray.
• The belly should be soft and shiny, free from spots or damage.
• There must be a smell from the meat fresh product... There should be no extraneous aromas.
• It is almost impossible to check frozen poultry for quality, therefore it is worth buying it only at trusted retail outlets, so as not to run into a spoiled product.

Potatoes must also be chosen correctly. In this case, several features of the choice of this vegetable should be taken into account.

• The potato should be flat, without bumps or dents. It should be free of stains and damage.
• The color of the vegetable should be uniform.
• The potatoes should be fairly dense and firm to the touch.
• Vegetables with green traces should not be taken. Such inclusions will indicate the presence of toxic substances in the composition.
• There is no need to buy unnecessarily large tubers. In such specimens, there are often too few useful components, and they are often grown using chemistry.
• Choose potatoes especially carefully if it is winter outside the window. If the tubers are wet, this means that they have already had time to freeze.

How to cook?

You can cook a huge amount of hearty and fabulous from turkey with potatoes delicious dishes... In addition, the methods can also be different. This bird with potatoes is cooked in the oven, in a pressure cooker, in a frying pan, and even in a cauldron. These products can be safely combined with other components. This also applies to sauces, and seasonings, and other products. Consider several interesting recipes cooking turkey meat with potatoes, differing from each other in cooking methods and ingredients.

In a saucepan

In a saucepan, you can cook delicious and aromatic turkey meat (and not only boiled one) with potatoes. Foods can be stewed in these dishes for a light and healthy treat. For cooking you will need:

• turkey thigh - 550 g;
• 2 bay leaves;
• sunflower oil - 4 tbsp. l .;
• 3 tomatoes;
• hops-suneli - 0.5 tsp;
• 3 cloves of garlic;
• 1000 g potatoes;
• 1 onion;
• Bell pepper;
• 1 g pepper mixture;
• 1 tsp salt.

Now let's look at how to cook this dish at home.

• The thigh of the turkey should be cut into pieces of 2-3 cm. Cut the bone, it will be needed later to prepare the first dish.
• Cut the onion into rings, and bell pepper- straws.
• Heat oil in a skillet. Fry the pieces of meat in it until light golden brown. Add the onion and fry until tender.
• Next, you need to add pepper to these components.
• Cut the tomatoes into cubes and place them in the pan along with the peppers. Sprinkle the hop-suneli seasoning, pepper and salt.
• Simmer these products for 8 minutes. Stir from time to time.
• Now cut the potatoes into slices.
• Put the potatoes in a separate saucepan, cover with water so that it does not completely cover the vegetables. It should not reach at least a couple of centimeters to the edge of the dish.
• Place a lid on the saucepan. Put on fire. When the water boils, the fire will need to be reduced, stir the potatoes and cook until fully cooked.
• Drain some of the water from the pot. Sprinkle salt on the potatoes. Add turkey sauce to these vegetables. Throw lavrushka and pepper into a saucepan. Simmer the potatoes in this sauce for 15 minutes.
• After that, it will be necessary to press the garlic into the pan, stir the entire contents and let stand for a while under a closed lid.

Serve this dish with a sprinkle of fresh herbs.

In a cauldron

You can also stew a turkey with potatoes in a cauldron. For this you need:

• 3 onions;
• 20 g salt;
• 700 g potatoes;
• 1000 g turkey;
• 15 g black pepper;
• 50 g butter;
• 25 g dried paprika.

Let's consider how this dish should be prepared.

• Butcher the carcass of the bird. You can take the whole turkey or just half of it. Divide it into pieces.
• Peel the onion. Chop two heads finely, and the third even smaller and set aside - it will come in handy at the end.
• Take a cauldron (a duck will do instead). Pour in some oil. Heat it up, put the pieces of poultry. Mix everything well and simmer over medium heat. All the juice should come out of the meat. Do not roast the turkey.
• Peel potatoes and cut into large pieces.
• When all the liquid has evaporated, send finely chopped onions to the cauldron. Stir often until transparent, then season with salt and black pepper and paprika. Stir and simmer for 5 minutes.
• When the onions and meat are stewed, transfer the potatoes and finely chopped third onion to the cauldron. Pour boiling water over everything. Taste the broth. Salt it if necessary.
• Cover the cauldron with a lid. Simmer food over low heat. It is not necessary to pour a lot of water so that the soup does not turn out.

The resulting dish will need to be poured into plates and served hot.

In a frying pan

You can cook a wide variety of dishes in a frying pan. For example, it can be delicious turkey cutlets, zrazy, just fried meat or even manti. A favorite treat of many people is aromatic French meat. Let's see how to cook it.

For this you will need:

• 300-400 g turkey fillet;
• 2 tbsp. l. mayonnaise;
• mustard seeds;
• 1 onion;
• dried marjoram;
• 60 g of hard cheese;
• 50 ml cream;
• 3 potatoes;
• salt.

Consider a homemade recipe.

• Cut the fillets into thin strips. Fry them in fat for 5-7 minutes.
• Season the turkey, top with marjoram and cover with potato slices.
• Salt the potatoes on top, put onions.
• Whisk the mayonnaise, mustard seeds and cream in a blender.
• Pour the sauce into the skillet. The top of the dish should be complemented with grated cheese. Then they cover everything with a lid. Leave the food to simmer for 20 minutes.

Potato boats

Interesting taste and no less interesting appearance are distinguished by fragrant potato boats... They can be cooked not only with turkey meat, but also with chicken or other poultry. Let's take a look at what you need to prepare this dish:

• 500 g potatoes;
• 1 egg;
• 250 g flour;
• 300 g turkey fillet;
• 50 g onions;
• 50 g bell pepper;
• 100 g of hard cheese;
• 50 g mayonnaise;
• 2 cloves of garlic;
• pepper and salt.

Let's consider how to cook.

• Boil potatoes. Soften it and add the egg, flour, and then knead the dough. It shouldn't stick to your hands, so don't skimp on flour.
• Chop the turkey fillet finely.
• Chop pepper, onion and garlic into small cubes.
• Mix everything, salt and pepper. This will prepare the filling.
• Spread butter on a baking sheet. Cut the dough into pieces and make a kind of boats out of it. Place them on a baking sheet.
• Put the filling on top of the boats, add mayonnaise, sprinkle everything with grated hard cheese.
• You need to bake the boats for about 40 minutes at a temperature of 180 degrees.

With mushrooms

Turkey and potatoes are delicious when paired with many foods. For example, with broccoli, tomatoes or peppers. But one of the most beloved recipes by many is the preparation of these products with mushrooms. For such a dish you need:

• breast fillet - 0.5 kg;
• 3 medium potatoes;
• pickled mushrooms - 200 g;
• 300 g of cheese;
• 200 ml mayonnaise;
• pepper and salt.

Now let's look at how to prepare this treat.

• Cut the meat into 2 cm pieces. Beat them up to 1 cm. Put in an even layer on the prepared baking sheet.
• Peel the potatoes and cut into 1/2-inch wedges. Place them on top of the turkey. Sprinkle with pepper and salt.
• Sprinkle mushrooms on the potatoes. If you have fresh champignons, then it is better to cut them into wedges and stew a little in a skillet.
• Lubricate all products with mayonnaise or sour cream.
• Then grate the cheese on a coarse grater. Sprinkle it on top. Place the dish in a preheated oven for 40-60 minutes (the temperature should be 180 degrees).
• The finished dish must be served hot.

In a pot

A signature dish many housewives are juicy and tender turkey meat with potatoes in a pot. For cooking you need:

• 750 g poultry fillet;
• 7 potatoes;
• 10 g parsley;
• 5 g mustard;
• 10 g dill;
• 4 cloves of garlic;
• 15 ml of natural yogurt;
• 10 g of spices.

And now we will find out how to properly cook a turkey with potatoes in a pot.

• As always, rinse and dry the poultry. Cut the carcass into slices no more than 2 cm thick.
• Transfer the sliced ​​meat pieces to a suitable bowl and then sprinkle with salt and pepper.
• Now pour the spicy ingredients into the natural yogurt. Add mustard there. Mix everything. Pour this mixture over the meat, stir again. You need to marinate the turkey for 1.5 hours.
• Chop the herbs and chop the garlic.
• Slice potatoes and then transfer to pots. Cover the potatoes with poultry and sprinkle garlic on top. Lay out all the meat, sprinkle with herbs.
• Cover the pots with foil. Put in the oven for an hour at 180 degrees.

If everything is done correctly, you will get an interesting and rich taste / aroma treat. Instead of bread, it is permissible to eat croutons with this dish, for example, with garlic. They will add flavor to the treat.

For information on how to cook a turkey baked with potatoes, see the next video.

Recently I have become addicted to turkey meat and try to cook from it various dishes... Turkey, in terms of frequency of use in my kitchen, has long overtaken pork and beef for a very simple reason - health and taste.

Today we will be stewing turkey drumstick fillets with potatoes. To do this, I usually take a large drumstick for 600-800 grams, cut off the meat from it for the second course, and leave the bone for the soup. Let's move on from words to deeds.

Wash the turkey drumstick in cool water.

Use a sharp knife to separate several large pieces meat from the bone, and then cut them in half. By the way, the bone turns out excellent meat broth, on which you can cook any soup - more on that in another recipe.

Put the turkey fillet in a deep plate and pour over soy sauce, stir and leave in a cool place for 1.5-2 hours. At your discretion, the skin can be removed just before cooking.

Heat enough in a cauldron or deep frying pan a large number of vegetable oil... Gently place the turkey fillet in a cauldron, piece by piece. Fry over high heat on one side for about 5 minutes, then turn the meat over and cook for another 4-5 minutes.

In the meantime, cut onion half rings of medium thickness.

Cut the carrots into small pieces.

Put the onion in a cauldron, reduce heat to medium, stir and fry for 4-5 minutes. Already at this stage, the meat is crispy and aromatic, this can be seen in the photo.

Add carrots to the cauldron, mix, cover. Cook for 8-10 minutes.

Meanwhile, peel 5-7 potatoes depending on size. Cut the potatoes into medium sized pieces.

Add potatoes to the cauldron and mix all its contents.

Add a teaspoon of cumin and barberry berries, bay leaves, black peppercorns, and a teaspoon of salt. Pour in 250 ml of water. Stir, cover and simmer for 15-20 minutes over medium heat until the potatoes are tender.

Arrange the stewed turkey and potatoes on plates and serve with black bread. With this dish, you can also serve pickles and any simple vegetable salads to the table.

Bon Appetit!