Modern Turkey Biryani
<b>Ingredients</b><br><br>*1 kg Turkey meat small cubs <br>*2 cups basmati rice<br>*5 pieces large sized onion<br>*2 pieces green chilies<br>*4 1 inch pieces ginger<br>*10 cloves Garlic <br>*1 small bunch fresh coriander leaves
Ingredients
*1 kg Turkey meat small cubs
*2 cups basmati rice
*5 pieces large sized onion
*2 pieces green chilies
*4 1 inch pieces ginger
*10 cloves Garlic
*1 small bunch fresh coriander leaves
*15 g Fresh mint
*5 tomatos large sized
*Pinch of saffron
*100 ml warm milk
*2 cups yogurt
*1 tsp Turmeric powder
*4 pieces each cloves, cardamoms
*1 piece cinnamon stick
*5 tbsps Ghee
*2 tbsps each coriander powder, garam masala powder
*1 tbsps each red chili powder, cumin powder
*5 tbsps Butter
*1 tbsps black pepper corn
*100g cashew nuts
*5 piece boiled eggs
*5 piece papadam
Method
1. Soak rice for half an hour.
2. Soak saffron in warm milk.
3. Marinate turkey in yogurt, salt, turmeric, ginger, garlic (6 hours before).
4. Deep fry onion and cashew nuts.
5. Cook rice in seven cups of salted boiling water along with cloves, cinnamon, cardamoms and pepper corns till rice is half cooked. Strain and keep aside.
6. Heat ghee in pan add chopped onion and green chilies and fry till light golden brown
7. Add ginger garlic paste and mix well. Add marinated turkey and coriander powder, cumin powder, red chili powder, garam masala, salt and chopped tomatoes. Mix thoroughly.
8. Stir three cups of stock and bring to boil. Cook for 25 minutes.
Ensure that the gravy is thick. If it is still light, cook on high heat until it thickens.
9. Arrange half the gravy with turkey cubes in a pan and spread half the quantity of cooked rice over it. Sprinkle a little chopped coriander, mint, deep fried onion, and cashew nut and saffron milk.
Add some tomato slices.
10. Spread the remaining gravy on top of the rice. Sprinkle a little chopped coriander, mint, deep fried onion, and cashew nut and saffron milk. Add some tomato slices.
11. Pour melted butter on top and cover it aluminum foil and cook in the preheated oven for 20 minutes at 180’ c
12. Serve with cranberry raita , boiled eggs and papadam as an accompaniment . To make the raita, mix 100g of cucumber; 100g of carrots; 100g of tomatoes; 50g of onion; 25g of cranberry; 4 cup of yogurt; a pich of salt and a pinch of pepper. Also mix in 1 tablespoon of roasted cumin powder, 25g of chopped coriander and 10g of chopped green chili
You can buy papadam from any Indian restaurant or in the pastry section in a supermarket near you.
*1 kg Turkey meat small cubs
*2 cups basmati rice
*5 pieces large sized onion
*2 pieces green chilies
*4 1 inch pieces ginger
*10 cloves Garlic
*1 small bunch fresh coriander leaves
*15 g Fresh mint
*5 tomatos large sized
*Pinch of saffron
*100 ml warm milk
*2 cups yogurt
*1 tsp Turmeric powder
*4 pieces each cloves, cardamoms
*1 piece cinnamon stick
*5 tbsps Ghee
*2 tbsps each coriander powder, garam masala powder
*1 tbsps each red chili powder, cumin powder
*5 tbsps Butter
*1 tbsps black pepper corn
*100g cashew nuts
*5 piece boiled eggs
*5 piece papadam
Method
1. Soak rice for half an hour.
2. Soak saffron in warm milk.
3. Marinate turkey in yogurt, salt, turmeric, ginger, garlic (6 hours before).
4. Deep fry onion and cashew nuts.
5. Cook rice in seven cups of salted boiling water along with cloves, cinnamon, cardamoms and pepper corns till rice is half cooked. Strain and keep aside.
6. Heat ghee in pan add chopped onion and green chilies and fry till light golden brown
7. Add ginger garlic paste and mix well. Add marinated turkey and coriander powder, cumin powder, red chili powder, garam masala, salt and chopped tomatoes. Mix thoroughly.
8. Stir three cups of stock and bring to boil. Cook for 25 minutes.
Ensure that the gravy is thick. If it is still light, cook on high heat until it thickens.
9. Arrange half the gravy with turkey cubes in a pan and spread half the quantity of cooked rice over it. Sprinkle a little chopped coriander, mint, deep fried onion, and cashew nut and saffron milk.
Add some tomato slices.
10. Spread the remaining gravy on top of the rice. Sprinkle a little chopped coriander, mint, deep fried onion, and cashew nut and saffron milk. Add some tomato slices.
11. Pour melted butter on top and cover it aluminum foil and cook in the preheated oven for 20 minutes at 180’ c
12. Serve with cranberry raita , boiled eggs and papadam as an accompaniment . To make the raita, mix 100g of cucumber; 100g of carrots; 100g of tomatoes; 50g of onion; 25g of cranberry; 4 cup of yogurt; a pich of salt and a pinch of pepper. Also mix in 1 tablespoon of roasted cumin powder, 25g of chopped coriander and 10g of chopped green chili
You can buy papadam from any Indian restaurant or in the pastry section in a supermarket near you.