Turkey Biryani

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

240 calories, 9 grams fat

Category: Festive Recipe
Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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.