Bulgur pilaf with turkey

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make bulgur pilaf with turkey? Wash the turkey breast fillet under running water and pat dry with paper towels. Cut the fillet into small portions.

2. STEP 2

   

   Heat the sunflower oil in a non-stick high-sided frying pan and fry the turkey over medium heat until golden brown on all sides.

3. STEP 3

   

   Since we pre-dried the fillet, it should not shoot much on the sides. Stir the meat periodically with a spatula to prevent it from burning. I roasted the turkey for about 5 minutes.

4. STEP 4

   

   Then add the onion, cut into half rings, and sweet carrots, chopped into thin strips, into the pan. Traditionally, they put a lot of onions and carrots in pilaf, and we won’t spare them. Stir and fry for 5 minutes.

5. STEP 5

   

   Pour dry bulgur into the pan (you can rinse it first). Salt and pepper to taste, add cumin (cumin), turmeric and barberry. Sour barberry is perfect for any pilaf. Stir.

6. STEP 6

   

   Pour boiling water over the pilaf and add peeled garlic cloves. Why do we pour boiling water? This way the heat treatment process will not stop, which will inevitably happen if you fill the pilaf with cold water. Cover with a lid and simmer the pilaf over low heat for about 40 minutes.

7. STEP 7

   

   You may need to add water to the pan while cooking, which is what I did. But since everyone’s stoves and dishes are different, be guided by the situation. The pilaf will be ready when the bulgur increases in volume, the water boils away, and the garlic becomes soft.