Turkey Biryani
Ingredients
- 800 gTurkey leg (boneless and cut into large cubes)
- 400 gThai or basmati rice (rinsed several times)
- 200 gyogurt Indian
- 3 tbspghee
- 3 pcOnion (finely sliced)
- 4 pcGarlic (minced)
- 1 tbspgaram masala
- 1 tbspkashmiri chili
- 1 tspTurmeric powder
- 1 pcCinnamon stick
- 4 pccardamom (whole)
- 4 pcClove
- 1 pcFresh cilantro (chopped)
- 1 pcMint fresh (chopped)
- 1 pinchSaffron (infused in a bit of hot water)
- 1 pinchGray sea salt
- 20 gFresh ginger (minced)
- 400 gBasmati Rice
Method
Fragrant rice with distinct grains mixed with tender spiced turkey. The aroma of warm ghee and saffron fills the room.
- 1
Mix the turkey pieces with Indian yogurt, turmeric, Kashmiri chili, and garam masala. The meat should be well coated with a thick, colored cream. Let it rest.
- 2
Heat the ghee. The sliced onions should become deep brown and crispy without burning. This is what gives the dish its smoky flavor.
- 3
Immerse the basmati rice in a large pot of boiling water with cinnamon, cardamom, and cloves. Remove it when the grain is soft on the outside but still firm in the center.
- 4
In the pot, sauté the minced garlic and minced fresh ginger for one minute, then add the marinated turkey. The sauce should reduce until the fat begins to separate from the yogurt.
- 5
Cover the meat with the par-cooked rice. Sprinkle with fried onions, cilantro, mint, and infused saffron. Seal tightly. The steam will finish cooking and infuse the flavors.
Frequently asked questions
How do you get this dish right?
- Do not stir the rice once layered, or you will break the grains.
- Onions must be deep brown; they provide the sweetness and color.
- If your lid isn't airtight, seal it with a strip of bread dough.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat with steam to keep the rice moist.
