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Pilaf with turkey in a frying pan

Skillet Turkey Pilaf

Tasty and aromatic, light, quick, and easy! Turkey pilaf made in a skillet comes out especially good. Turkey cooks quickly and stays tender and soft — it's gentle enough for kids and light meals. Great for a family lunch or dinner!

Julia M.

Recipe author

Composition / ingredients

Servings:

Turkey fillet

400

Rice

Carrot

Onion

Vegetable oil

Water

2.5

Cumin

Turmeric

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 7 g

Fats 12 % 3 g

Carbohydrates 60 % 15 g

110 kcal

GI: 7 / 93 / 0

Cooking method

Step 1:

How do you make turkey pilaf in a skillet? Gather your ingredients. Use boneless turkey — fillet is best. Go with long-grain rice so it doesn't turn mushy.
Step 2:

Cut the turkey fillet into small pieces. Add a little vegetable oil to a hot skillet and add the cut meat. Fry the turkey for 5–7 minutes, until golden.
Step 3:

While the meat fries, prep the vegetables. Peel the onion and carrot and rinse them clean. Cut the carrot into batons and the onion into half-rings.
Step 4:

Add the cut vegetables to the meat in the skillet. Stir and fry everything together for another 2–3 minutes, until the vegetables smell fragrant.
Step 5:

Pour in a little hot water, cover the skillet, and simmer over low heat for 10 minutes.
Step 6:

Rinse the rice a few times in cold water and add it to the skillet with the meat.
Step 7:

Pour in the rest of the hot water. Add the cumin and turmeric, and season with a little salt and ground pepper to taste. For more aroma, crush the cumin between your fingers as you add it.
Step 8:

Cover the skillet and cook the pilaf over low heat for 20–25 minutes. As it cooks, the rice absorbs all the water and turns soft. Add a little more water if needed — but just a splash, or the rice won't come out fluffy.
Step 9:

The turkey pilaf is ready! Spoon it onto plates and serve. Enjoy!

Important! For rice dishes that come out perfect every time, read the article on the ins and outs of choosing rice and the secrets of cooking it.
Here's an easy way to check whether the oil in your skillet is hot enough: dip in a wooden spoon. If bubbles gather around it, you're ready to start frying.
To keep your eyes from stinging when you cut onions, rinse the onion and the knife in cold water first. And your cutting board won't hold onto the onion smell if you rub it with a slice of lemon before cutting.