Turkey Biryani Recipe 435

TURKEY BIRYANI RECIPE - (4.3/5)

Steps:

• In a heavy-duty 5-quart pot, heat 1 Tbs. of the butter over medium-high heat. Add the turkey, 1 Tbs. of the curry powder, and 1/2 tsp. salt. Cook, stirring occasionally, until the turkey is lightly browned and cooked through, 5 to 8 minutes. Transfer to a bowl, stir in the peas, and set aside. Heat the remaining 2 Tbs. butter in the pot over medium-high heat. Add the onion, cardamom pods, cloves, cinnamon stick, and 1/2 tsp. salt and cook, stirring frequently, until the onion begins to brown, about 3 minutes. Add the garlic and ginger, and cook, stirring, for 1 minute. Stir in the rice and the remaining 1 Tbs. curry powder. Add the broth and raisins, and bring to a simmer. Turn the heat down to low, cover, and cook until the rice is just tender and the liquid is absorbed, 10 to 12 minutes. Discard the cinnamon stick. Fold the turkey mixture, cashews, and cilantro into the rice, and cook just until the turkey and peas are warm. Season to taste with salt and serve. nutrition information (per serving): Calories (kcal): 630; Fat (g): fat g 27; Fat Calories (kcal): 240; Saturated Fat (g): sat fat g 10; Protein (g): protein g 34; Monounsaturated Fat (g): 10; Carbohydrates (g): carbs g 67; Polyunsaturated Fat (g): 4.5; Sodium (mg): sodium mg 420; Cholesterol (mg): cholesterol mg 100; Fiber (g): fiber g 5;

TURKEY BIRYANI

Steps:

• Season turkey legs with salt and roast for 45 minutes at 375 degrees. Let cool, remove skin and bones, then chop meat into rough 1-inch pieces. (If using leftover turkey, simply chop the cooked meat.)
• In a mixing bowl, combine yogurt, ginger, garlic, garam masala, turmeric and cayenne, plus 1 teaspoon salt. Add the turkey meat, mix well, and let marinate in mixture for 30 minutes.
• Meanwhile, wash and rinse the rice with cold water until the water runs clear. Soak rice in cold water 20 minutes, then drain in a colander.
• Melt 4 tablespoons ghee over medium-high heat in a wide, heavy-bottomed ovenproof Dutch oven. In batches, fry the onions until crisp and brown, about 5 to 7 minutes per batch. Drain on paper towels and salt lightly. Return half the onions to the pot and reserve the other half.
• When onions begin to sizzle, add the turkey mixture, stirring well to coat, and let fry lightly for 3 to 4 minutes. Add tomato paste and stir to combine, then add 1 cup broth and bring to a simmer. Cook 2 minutes, then add 3 cups broth and bring to a gentle boil. Taste broth; it should be well salted and highly seasoned. Add the peppercorns, cloves, cardamom and cinnamon.
• Heat oven to 375 degrees. Add drained rice to pot and stir. Adjust heat to a brisk simmer and cook, uncovered, for 8 minutes, or until liquid is absorbed and the surface of the rice looks dry. Top with reserved fried onions. Cover tightly and bake for 20 minutes. Remove and let rest for 10 minutes. (The biryani may be cooked to this point several hours ahead and reheated.)
• In a small skillet, melt 2 tablespoons ghee over medium-high heat. When ghee is hot, add raisins and lightly fry for about 1 minute, until heated through and puffed a bit. Using a slotted spoon, remove to a small bowl. In the remaining ghee, fry cashews until barely golden, about 2 minutes. Remove and combine with raisins. Sprinkle with salt.
• Pile the biryani on a large platter. Top with raisins and cashews. Garnish with hard-cooked eggs if desired and shower with cilantro. Serve with yogurt sauce.