Turkey Thighs and Rice

Tonight we opted for simple and scrumptious.
2 large turkey thighs or thigh meat. portion of one chunk per person the size of a deck of cards (4oz maybe)
1 cup rice long grain white (I prefer basmati, but brown rice would be good to if you know the water/rice ratios)
2 large carrots sliced on the round
2 large zuchinni sliced on the round
1 yellow onion finely chopped
1 red onion
garlic
chicken bouillon, smen bouillon
handful of cilantro/parsley finely chopped
pdr ginger, black pepper, turmeric for color, and sunflower oil or vegetable oil
3 or 4 cups of water
In pressure cooker put chopped onions, garlic, parsley/cilantro mix, and oil... saute slightley then add the meat and mix well. Add the water and lightley mix together then cook in pressure cooker until meat is fork tender. About 30 mins.. possibly 20 depending on your cooker and how much meat you put. Open the cooker and scoop out one cup of the sauce.. onion and garlic bits are fine and put them in a pot for your rice, then add your rice and one cup of water and cook as normal in seperate pot or rice cooker. To the meat add the carrots and zuchinni, stir slightly and repressurize for 5 minutes... open and stir again.. there should still be sauce in the pot, turn heat to low and cover but not pressure.. let some of the sauce cook off while the vegetables get soft.. cook to your preference. When rice is done you can serve it with the meat and veggie mix on top or family style with rice in a seperate plate and meat and sauce in large platter.
Depending on who is eating.. this dish is good if you put the rice in a large platter and lay the meat on it nicely and the veggies and sauce on top for serving.
This dish was well liked by all.. only one small hunk of meat leftover for morning breakfast!!