Turkey Biryani

• Gluten free

• Meat

  • 1 Turkey

• Produce

  • 1 Bay leaf
  • 2 Chili pepper, powder
  • 1 Chillies, green
  • 1 Cilantro
  • 1 Coriander, Powder
  • 1 Mint, leaves
  • 1 Onion
  • 1 Tomatoes

• Condiments

  • 1 Ginger-garlic paste
  • 1 Lemon juice

• Pasta & Grains

  • 1 Basmati rice

• Baking & Spices

  • 1 Cardamom
  • 1 Cinnamon
  • 1 Cloves
  • 1 Fennel seeds
  • 1 Garam masala, powder
  • 2 Salt
  • 1 Turmeric, powder

• Oils & Vinegars

  • 1 Oil

• Dairy

  • 1 Ghee

Found on divyastastyrecipes.com

Description

Directions

• Clean, wash and cut turkey into pieces of required size. Then marinate it with ingredients listed under “to marinate” for minimum of 1 hour. Wash and soak basmati rice in enough water for 30 minutes. Then drain excess water and keep it aside. Slice onions, chop tomatoes and slit green chillies. Then wash and chop cilantro and mint leaves. Heat oil and ghee in a heavy bottomed pan, then add fennel seeds, cloves, cinnamon, cardamom and bay leaf and fry. Then add sliced onions, green chillies and fry till they turn slightly golden. Add chopped tomatoes, ginger garlic paste, coriander powder, chilli powder, garam masala powder, mix well and cook till tomatoes turn mushy. Now add the marinated turkey, chopped cilantro mint leaves and mix well. Cover and cook till the turkey is cooked. No need to add water, as turkey will release water. Then open the cover, add required water ( about 2.25 cups to 2.5 cups depending on the liquid in the pot) and salt, bring it to boil. Now add the (soaked and drained) basmati rice and mix well and cover and cook in medium heat till the rice is cooked. It will take about 15 minutes. Once the rice is cooked, turn off the heat and let it rest for 10 – 15 minutes. Then open the lid and gently fluff it up and serve.