Turkey Biryani

Recipe by
Total Time:
5 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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  • 450 g turkey, cut into medium-sized pieces
  • cardamom to taste
  • cinnamon to taste
  • 5 tbsp - clarified butter
  • cloves to taste
  • 1 tsp - all-spice powder
  • 1 tbsp - garlic paste
  • 1 tbsp - Ginger paste
  • 5 - onions
  • salt to taste
  • 5 - tomatoes
  • 1/2 cup - yoghurt
  • 3 tbsp - vegetable oil
  • 10 - green chillies
  • 2 tsp - red chilli powder
  • 2.5 cups - basmati rice
  • 2 tsp - coriander powder

How to Make Turkey Biryani

  • Marinate turkey with yoghurt, chilli powder, coriander powder, garam masala and salt for at least 4 hours.
  • Add 3 tbsps of oil to the frying pan.
  • Add ginger-garlic paste when oil is hot and fry till golden brown.
  • Add onions, green chillies and saute till onion is transparent.
  • Add tomatoes and fry well.
  • Add mint, coriander leaves and set aside to cool.
  • Once cooled, blend in a blender till the mixture is finely ground.
  • Add ghee and oil to a frying pan.
  • When it heats up, add cloves, cardamom and cinnamon.
  • Fry till brown.
  • Add salt, the blended and the marinated mixtures and mix well.
  • You can also add mint and coriander leaves while cooking.
  • If you are using a pressure cooker, let it cook for 2 whistles.
  • Otherwise, cook the mixture for 30-40 mins, 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 raitha.