Source: Free Press Jorunal
Ingredients
1 lb. Turkey (cut in medium pieces)
Cardamom to taste
Cinnamon to taste
5 tbsps. Clarified Butter
Cloves to taste
1 tsp. All spice powder
1 tbsp. Garlic (paste)
1 tbsp. Ginger (paste)
5 Onion
Salt to taste
5 Tomato
1/2 cup Yoghurt
3 tbsps. Vegetable Oil
10 Green Chilies
2 tsps. Red Chili Powder
2 1/2 cups Rice (Basmati)
2 tsps. Coriander powder
Method
- Marinate turkey with yoghurt, chillipowder, corainder powder, garam masala powder and salt.
- Set aside for atleast 4 hours.
- Add 3 tablespoons of oil to the frying pan.
- Add ginger garlic paste when oil is hot and fry till golden brown.
- Now add cut onions, green chillies and fry till onion is transparent.
- Add tomatos and fry well.
- Add mint and corainder leaves and set aside to cool.
- Once cooled, blend all this in a blender till the mixture becomes finely grinded.
- Add ghee and oil to a frying pan, when heated add cloves, cardamon and cinnamon.
- Fry till brown.
- Now add salt, the blended and the marinated mixtures and mix well.
- You can also add mint and corainder leaves while cooking.
- If you are using pressure cooker let the mixture with turkey cook for 2 whistles.
- Otherwise for frying pan cook the mixture for 30-40 minutes, till the meat is half cooked.
- Meanwhile wash the basmati rice well and drain the water.
- Once the meat is ready, add water and basmati rice.
- Rice to water ratio should be 1:2(the water includes the gravy from cooking the meat)
- Add salt to the mixture.
- Let the rice cook.
- Once done serve hot with curd raita.
Non Veggies Index
