Bulgur pilaf with turkey

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

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

3. Step 3:

   

   Since we have pre-dried the fillet, it should not shoot much on the sides. Use a spatula to stir the meat periodically so that it does not burn. I fried the turkey for about 5 minutes.

4. Step 4:

   

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

6. Step 5:

   

   Pour dry bulgur into the pan (you can pre-rinse it). Add salt and pepper to taste, add cumin, turmeric and barberry. Sour barberry is a perfect match for any pilaf. Mix it up.

7. Step 6:

   

   Pour boiling water over the pilaf and add the peeled garlic cloves. Why pour it with boiling water? Thus, the heat treatment process will not stop, which will inevitably happen if the pilaf is filled with cold water. Cover with a lid and simmer the pilaf for about 40 minutes.

8. Step 7:

   

   You may have to pour water into the pan during cooking, which I did. But since everyone's plates and dishes are different, be guided by the situation. The pilaf will be ready when the bulgur increases in volume, the water boils, and the garlic becomes soft.