Turkey Biryani

Fragrant rice with distinct grains mixed with tender spiced turkey. The aroma of warm ghee and saffron fills the room.

• Prep time: 30 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 1304
• Protein: 59 g
• Carbs: 177 g
• Fat: 30 g

Ingredients

• 800 g Turkey leg ( boneless and cut into large cubes )
• 400 g Thai or basmati rice ( rinsed several times )
• 200 g yogurt Indian
• 3 tbsp ghee
• 3 piece Onion ( finely sliced )
• 4 piece Garlic ( minced )
• 1 tbsp garam masala
• 1 tbsp kashmiri chili
• 1 tsp Turmeric powder
• 1 piece Cinnamon stick
• 4 piece cardamom ( whole )
• 4 piece Clove
• 1 piece Fresh cilantro ( chopped )
• 1 piece Mint fresh ( chopped )
• 1 pinch Saffron ( infused in a bit of hot water )
• 1 pinch Gray sea salt
• 20 g Fresh ginger ( minced )
• 400 g Basmati Rice

Instructions

1. Marinate the turkey

   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. Fry the onions

   Heat the ghee. The sliced onions should become deep brown and crispy without burning. This is what gives the dish its smoky flavor.

3. Par-cook the rice

   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. Simmer the base

   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. Assembly and Dum cooking

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. Reheat with steam to keep the rice moist.