TURKEY BIRYANI
INGREDIENTS
• 1 kg Turkey meat
• 500 gms Basmati rice
• 50 gms Brown onions
• 200 gms Desi ghee
• 10 gms Cloves
• 10 gms Cinnamon sticks
• 10 gms Bay leaf
• 10 gms Green cardamom
• 100 ml Cream
• 250 gms Curd, beaten
• Salt to taste
• 10 gms Yellow chilli powder
• 15 gms Mace cardamom powder
• 50 gms Ginger garlic paste
• 5 ml Rose water
• 5 ml Kevda water (screw pine)
• 2 drops Sweet ittar
• 25 gms Green chilli, slitted
• 50 gms Mint leaves
• 50 gms Ginger julienne
• 5 gms Royal cumin seeds
• 25 ml Lemon juice
• ½ ltr Water
• 100 gms Whole wheat flour dough
(for lining the lid)
DIRECTIONS
TURKEY MEAT
1. Heat ghee in a copper vessel (lagan) and add the whole spices. When crackling starts, add the turkey pieces and sauté.
2. Add salt to the meat pieces.
3. Add ginger garlic paste and brown onions and sauté again for a while. Add beaten curd and sauté well until the oil separates.
4. Add yellow chilli powder and mace and cardamom powder. Add water and cook the biryani meat.
BOILING RICE
1. Wash, soak rice for 10 minutes. Boil water in a pan and add the whole spices, salt and lemon juice. Add the rice and cook till 2/3rd done.
2. Layer the cooked turkey meat with the boiled rice in a heavy bottom pan.
3. Add a mixture of ghee and cream.
4. Garnish with mint leaves, ginger juliennes, brown onions and saffron dissolved in water.
5. Line the lid with dough and seal the vessel. Put the vessel on an iron griddle and cook for 15 minutes.
