Pilaf on turkey fillet

[Pilaf on turkey fillet]

Pilaf on turkey fillet

Category: Meat dishes

Ingredients
Turkey fillet 0.5 kg
Onion 3 pcs
Carrots 300 gr
Salt, pepper, cumin, turmeric to taste

Cooking method

I read somewhere that the temperature seems to be maximum 80 degrees. Maybe I'm wrong. I have nothing specified in the instrumentation.
I have pilaf today. I decided before going for a rice cooker to try to make in a slow cooker. The meat in the refrigerator was just ode (turkey tenderloin) and it was too lazy to go to the store. I decided to cook from what to eat. I never got a delicious pilaf. Of course we don't throw away food, but not a fountain. And then I was stunned by the taste. I imagined if it was from the meat of a good fit it would be something. Now I'm thinking if I need a rice cooker. If it works well in CF.
I cut the onion into cubes, fried in oil until golden brown, added carrots (although I needed meat, but I was afraid that it would be completely dry, because it cooks quickly), stewed over medium heat until it decreased in volume. Then I added the meat, stewed it a little too, sprinkled with pepper, cumin and a little turmeric. I washed the rice well, steamed it with boiling water for 10 minutes, poured everything into the MV pan, put a head of garlic inside, poured water to cover the rice and meat, and salt it. I put it on high mode for 3 hours. And she went to bed. It turned out nicely.

Cooking time: 3 hours
Cooking program: high setting

[natamylove]

I read somewhere that the temperature seems to be maximum 80 degrees. Maybe I'm wrong. I have nothing specified in the instrumentation.

I have pilaf today. I decided before going for a rice cooker to try to make in a slow cooker. The meat in the refrigerator was just ode (turkey tenderloin) and it was too lazy to go to the store. I decided to cook from what to eat. I never got a delicious pilaf. Of course we don't throw away food, but not a fountain. And then I was stunned by the taste. I imagined if it was from the meat of a good fit it would be something. Now I'm thinking if I need a rice cooker. If it works well in CF.

it's just a bit light, isn't it? I looked at recipes with pictures so everything is brownish like that of natamylove like not fried but ruddy.
but in general, of course, why 2 pots, if everything works out in this one.

Oksana, yes it is light, but compared to my previous pilafs, so to speak, this one is already a little darker. And it tastes much better.
In general, I think that the color depends on the quality as the pros call it zirvaka. These are fried onions, meat and carrots. I don't think that turkey fillet can turn out beautifully, darkly roasted zirvak. I have from turkey. I did not fry it, I was afraid to dry it out.
Delicious and beautiful lamb pilaf. I have never cooked it in my life. I don't buy beef either. She is very dear to us. And the one that is cheap I do not like. I buy only pork, chicken and turkey.
I cooked soup in MB today. I'll put the photos tomorrow.
I do not know how they write that it is not necessary to remove the foam. While it was boiling, the foam was slowly forming. And the color of the broth became not transparent. I like very clear soups. Poured into a regular saucepan, boiled, removed the foam and back to the MB. Left, onions, carrots and potatoes and went to sea. Came in 2 hours later. The potatoes are raw, my husband said toss the noodles now, otherwise it will also be raw. I wanted to throw it 1 hour before the end of cooking. I fell asleep with vermicelli and went to sleep for another 2 hours. Woke up, poured chopped dill.
The broth is, of course, very tasty. And overcooked noodles. And the taste of the broth reminded me of how I used to cook it from homemade chicken in Ukraine. Now I will cook only broth in it and the soup itself on the stove.

And tell me, please, is the pilaf crumbly? And then my rice porridge with meat turned out, not pilaf. I think that I shouldn't have soaked rice for the night ... Eh!

In order for pilaf to be 100% guaranteed crumbly, you need to take rice - steamed!
On the package it should be written "Parboiled rice", in appearance it looks a little transparent. This rice will always be grain to grain and will not stick together. And you don't need to soak rice at all for pilaf.

Thanks for the answer, I always buy parboiled rice, when I cook pilaf on the stove it turns out crumbly, but in the slow cooker the first sample came out not entirely successful, although my daughter said that she liked it better

You only need to soak special rice for pilaf, for example Devzira, on the market with Uzbeks it will be sold - very good.

Parboiled rice - that's why it is parboiled, steamed, ready-made. It is enough just to rinse it well with water and then immediately before placing it in the cauldron. And much less water is needed for pilaf for such rice.

Adminthank you, I will consider next time

Trying the link again https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=36838.0

I cooked pilaf and it turned out to be very spicy, what can be done? Help!

I cooked pilaf and it turned out to be very spicy, what can I do? Help!

Just cook the pilaf is not at all spicy and stir. Or invite spicy lovers to visit (I would help, but far away for a visit).

Already boiled, just the second portion of rice and mixed. Did not help!

Well, that means you’re too much. Then only the second option.

I know how to make pilaf in a cauldron, I make pilaf in different ways and in different ways. I never use parboiled rice, for meat pilaf I take brown rice, for lean rice with fruits - like Jasmine, for lean rice with mushrooms and vegetables - Basmati.
But I have no idea how much water must be poured into the MV to make the pilaf crumbly. I think that for all types, except for brown rice, it is necessary that it is 1 cm higher than rice. Maybe not? Correct, pliz.

I do not quite understand, everything is done separately, and then put rice in a slow cooker, add water and for many hours? and can you go down meat, carrots, rice on top, pour everything and wait?

My instructions say that you should take at least 150 ml of water per 100 g of rice and cook for 1 hour on HIGH (90-100 deg. C). So, probably you need to add rice to an almost finished zirvak and count ALL liquid that was poured into the bowl?
I have Russell Hobs 3.5 liters. I also really want to eat pilaf, but I want to find a proven recipe, especially in terms of rice

[brendabaker]

brendabaker, here is the smoothest pilaf

I ate pilaf once in my life in a Korean restaurant with an Uzbek cook. Therefore, I would have something for the zero level, indicating the type of rice, the exact proportions of spices in grams.
There is also a recipe for more advanced cooks who made pilaf in a cauldron and simply switches from poita to slow cooker.

[brendabaker]

brendabaker, well, in the recipe offered to you, everything is written for dummies, but in the end you will get pilaf, and not incomprehensibly that bearing a proud name - pilaf.
There are precise instructions for water.

[brendabaker]

brendabaker, write to Lena in a personal (to the author of pilaf), he will put everything on the shelves for you

: girl_dance: Exactly, thank you, so I'll do it,
I'm a newbie here, so I'm still confused about what is here, where and how, thank you for your understanding and support