Prep 15 mins
Cook 1 hr
This is a recipe I got from my Russian Mother-in-law, although I think its origins are in Uzbekistan. A typical rice dish, usually cooked with lamb - our version is with turkey breast. An entire meal in a pot.
- 5 onions
- 5 tablespoons oil
- 1 kg whole turkey breast or 1 kg turkey, shnitzel
- 1 kg rice
- 3 tablespoons salt
- 3 tablespoons paprika
- 3 tablespoons whole cumin seeds (not ground!!)
- 7 -8 large carrots
- Dice the onions and begin frying them in a 10 liter pot.
- Grate the carrots and put them aside.
- Dice the turkey meat and when the onions become translucent, add the meat to the pot. Allow to cook while occasionally stirring until all the liquid released from the meat has evaporated entirely. Allow to fry for another minute.
- Add the carrots, salt, paprika and cumin seeds. Fry until the oil takes on an orange colour from the carrots.
- Measure the rice in cups before you add it to the pot.
- Add the rice and stir well.
- Important: You must not stir the rice once the water has been added.
- Add the water - you will need double the amount of water to rice. If the rice was 7 cups, then add 14 cups of water.
- Allow to simmer, covered over a low flame for 10-20 minutes.
- Turn off the flame when you see holes in the rice (usually appear when the water has evaporated.).
- Allow to sit, covered for another 5-10 minutes before serving.