Today there are a great many step-by-step recipes of Turkish pilaf. Actually, how many people, so many opinions. And therefore, preferences. This article will provide some fairly interesting ways to prepare this dish.
Wheat pilaf (bulgur)
Recently, this very useful and rich in vitamins and minerals type of wheat has become quite popular among residents of many countries. And therefore it will be quite interesting to try to use it in the preparation of the dish. The following products are required for this:
- half a kilogram of beef or lamb;
- two carrots;
- half a glass of vegetable oil;
- two onions;
- three bell peppers;
- a glass of bulgur;
- four tomatoes;
- a teaspoon of spices for pilaf;
- head of garlic;
- salt pepper.
Cooking
First you need to prepare the meat for Turkish pilaf. For this:
- Rinse the selected variety and cut into cubes.
- Pour sunflower oil into a deep pan (or melt the butter). After that, put the meat there and fry until the juice has completely evaporated.
Further:
- At this time, it is necessary to peel and rinse the onions. Then cut it into small cubes.
- Wash the carrots and grate on a coarse grater.
- Grind tomatoes and bell peppers. Peel the garlic.
- As soon as the juice from the meat is completely gone, you can add to the dishes all previously prepared components.
- Salt and season all Turkish pilaf ingredients with spices, mix and fry for ten minutes.
- After that, pour boiling water into the pan so that the surface of the vegetables is completely hidden, and leave to simmer over medium heat for another 20 minutes under a closed lid.
- After the specified time, add wheat to the dish. Add boiling water again if necessary.
- Cover the dishes and leave to simmer for ten minutes.
- After insisting without fire the same period of time.
Turkish pilaf recipe with vermicelli
Despite such an unusual combination, it is believed that this version of the dish is also Turkish. To create it, you need the following products:
- half a glass of thin vermicelli;
- one glass of long rice;
- 70 grams of butter;
- half a teaspoon of spices for pilaf;
- salt.
Cooking
It is worth noting that the process of implementing this recipe for Turkish pilaf is very simple. For this:
- Melt the butter in a deep skillet.
- Fry in it vermicelli until it acquires a light brown color. In the process, you need to mix the contents so that it does not burn.
- Rinse well and add to the pan. Continue frying for another three minutes.
- Next, the contents are poured with boiling water so that the surface of the cereal is covered. Spices, salt and seasoning are added there.
- Everything is mixed and cooked without a lid until the moisture evaporates.
- Once the main liquid is gone, you need to reduce the heat and leave everything to simmer under the lid for an additional fifteen minutes. After cooking, mix everything.
- The result of this recipe for Turkish pilaf in the photo.
Dish with chicken, berries and pine nuts
This is a fairly simple, but at the same time extremely tasty recipe. To prepare it you will need:
- one and a half glasses of rice;
- 300 grams of chicken giblets;
- two tablespoons of pine nuts;
- half a kilogram of tomato;
- onion head;
- three tablespoons of butter or sunflower oil;
- parsley;
- salt;
- ground black pepper;
- sun-dried currants (raisins or other berries can be).
Cooking
First of all, it is necessary to prepare rice. To do this, it is poured with hot water and left overnight so that the preparation does not take much time. Now you can move on to the rest of the ingredients.
Pine nuts are fried in a pan. Without oil.
Parsley is washed, dried and chopped with a knife. Peel the onion and finely chop.
Cut off the giblets and fry them a little in a pan with high walls. After that, add the onion, mix and leave to fry over low heat.
At this time, tomatoes need to be doused with boiling water and peeled. Rub the flesh on a fine grater.
Then add it along with nuts to the pan. Mix.
As soon as the contents begin to boil, greens and berries are added to the dishes. Everything mixes up again.
The last step in cooking Turkish pilaf is to add the cereal itself. Next, stir the contents and leave to simmer until fully cooked.
Turkish pilaf with rice, noodles and chicken drumstick
This rather unusual and rarely come across recipe can be found on the Internet under the name "Khatai pilaf." A feature of this option is the combination of pasta and cereals. Something similar to the method that was given earlier. For cooking, you will need the following products:
- four fairly large chicken legs;
- 250 grams of rice (or one glass);
- half a glass of vermicelli;
- a full teaspoon of salt;
- half a teaspoon of curry;
- 600 milliliters of water;
- 50 milliliters of oil.
Cooking
Before executing a step-by-step recipe for Turkish pilaf, you need to take care of the cereal. To do this, rinse it under cold water and pour it on a clean towel. Use only dry rice. Let's move on to the other ingredients:
- Chicken drumsticks are washed thoroughly under cold water.
- Next, they must be folded into a pan and pour water.
- After the medium heat is established, the contents of the dishes are brought to a boil. At this stage, it is important to remove the resulting foam with a slotted spoon.
- Lower the heat to low and continue cooking for another 15 minutes.
- About a third of the remaining time until the end of cooking, a cauldron is placed on the stove and filled with vegetable oil, which must be heated.
- Upon reaching the desired temperature, vermicelli are poured into the dishes.
- Further, stirring quickly, it must be fried until a crust appears golden brown.
- After this, the rice prepared in advance is added.
- The contents of the cauldron are mixed. Then curry is added and the action repeats.
- Now the ingredients need to be stewed until the groats turn white. After that, the previously shanked legs are folded into the dishes.
- Further, the broth from the boiled meat is poured here. Salt is added.
- Due to the high temperature of the last component, you don’t have to cook the dish for too long. After stirring, a minimum fire is set.
- The cauldron is covered, and the contents continue to cook for an additional 35 minutes.
- However, pilaf is not served immediately. After the specified time, it is necessary to turn off the fire, mix the pilaf again and let it brew for an additional ten minutes. Still under the cover.