Ingredients

• 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.