Turkey Biryani – A Delicious Spin on a Classic!

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turkey biryani

A masala-licious biryani stands among the few feelings that can fully satisfy your entire soul. A biryani produces a beautiful sight when the gravy sticks to fine rice grains while they encompass meat pieces and potatoes until every bite is infused with flavor. Every successful day of fasting during Ramadan makes me crave someone to prepare biryani so I can finally satisfy my long-standing desire for this delicious dish. With lots of raita, of course. This biryani here below represents the definition of incredibly delicious food. The key reason can be found by reading the title. Canadian Turkey meat serves as the main ingredient for this recipe because it develops into tender mouth-watering textures during gravy preparation. Opportunity leads to another chance because Turkey Biryani will not disappear from our Ramadan celebrations after its initial appearance this year.

This restaurant has served me biryani several occasions which always excites me. This exciting campaign prompted me to select precisely the biryani I desired when given the chance to discuss Canadian Turkey benefits. The traditional tomato-based flavoring in biryanis did not satisfy me this time so I chose to coat the turkey with yogurt before utilizing onions caramelized in their rich broth when making my Turkey Biryani. The recipe included a tomato yet users who lack one can avoid it. The method I used in making this Turkey Biryani produces amazing results.

turkey biryani

Many reading this must have questions about the taste of the meat. This dish produces a taste that reminds people of succulent chicken flavors. The truth about this meat cannot be simpler. The turkey needed slightly more cooking time than chicken yet remained faster than preparing red meats. This meat provides both excellent nutritional value because it is protein-rich along with iron zinc and selenium which will help boost energy levels. I won’t criticize your sluggishness because Turkey Biryani satisfies all your taste buds and if you ate too much well… I personally decide not to blame you

Turkey Biryani stands as a special festive food eye in some Indian regions according to my research about this dish. People in this particular part of India prepare Turkey Biryani during Diwali festivities. Turkey Biryani remains an unusual food item in our Pakistani family background. The festival dish that is now a favorite in our culture belongs originally to another sector of South Asian culinary traditions. My heart is full of emotion because of this information. Please pardon me as I take time to savor my thoughts about traditional and modern foods while enjoying the Turkey Biryani dish. You will find the complete recipe following this text.

Turkey Biryani

Ingredients

Turkey Marinade

  • 1 pound turkey breast cubed into 1 ½ – 2 inch pieces
  • ½ tsp crushed ginger
  • ½ tsp crushed garlic
  • ¾ cup yogurt
  • 3 diced green chillies
  • ¾ tsp salt
  • ½ tsp red chilli powder cayenne

Rice

  • 3 ½ cup Basmati Rice
  • Salt
  • Bay Leaf
  • 1 tsp vinegar

Masala

  • 2 large or 3 medium onions sliced
  • Whole spices – 5-6 black peppercorns 4-5 cloves, 2-3 black cardamom, 2 inch stick of cinnamon, 1 tsp cumin seeds, 1 nutmeg broken into pieces
  • 1 tablespoon crushed ginger
  • 1 tablespoon crushed garlic
  • 1.5 teaspoons red chilli powder
  • 2 teaspoons coriander powder
  • ½ tsp crushed chilli flakes
  • ⅓ teaspoon turmeric
  • 2 teaspoons salt
  • 6-7 dried plums see notes!
  • 1 to mato diced optional
  • 2 potatoes peeled & sliced into 1 cm rounds
  • Oil for cooking

For layering

  • ½ cup mint leaves
  • ¼ cup chopped cilantro
  • Yellow food coloring powder
  • Kewra rosewater essence

Instructions

  • Your marinade needs a medium bowl where you should combine all ingredients then add the turkey pieces for proper coating. The perfect wait time for marinade absorption is overnight but you should use what available time you have. Before preparing your marinated turkey let it reach room temperature Soak the rice and set aside
  • Heat a generous amount of oil in a heavy bottomed pot and add the whole spices.
  • When they start to splutter and give of a heady aroma then add the onions
  • Caramelize the onions on medium heat, watching carefully to make sure they don’t burn
  • Turn the heat down a little and add the ginger and garlic, sauté for a minute
  • Now put in all the spices (chilli powder, chilli flakes, coriander powder, turmeric, salt) and cook for another minute or so
  • Sauté the tomato with the spice base until softened
  • In goes your turkey. Turn the heat up and cook stirring frequently until you can no longer see any raw patches
  • Add the dried plums + a cup of hot water and simmer for about 25-30 minutes.
  • While the turkey is cooking bring a pot of water to boil with the bay leaf and vinegar. Season generously with salt
  • When the water boils add the rice & cook until it is al dente. Drain and set aside.
  • After 25-30 minutes the turkey should be cooked through, but not quite tender.
  • Now in go your sliced potatoes, give the masala a good stir, add more water if needed and cook for another 20 minutes
  • Once the potatoes are tender then crank up the heat and make sure you cook the masala so that the oil rises above the spice base. Excess water makes for a soggy biryani!
  • You can tip the dish a little to drain extra oil at this point (I always do).
  • Layer half the cooked rice on the bottom of a large wide pot, followed by the turkey masala, the mint and cilantro leaves and the remaining rice.
  • Scatter the yellow powder on top along with a few drops of kewra water and leave on low for 20 minutes.
  • Take a wide spoon or a small plate and fold the rice and masala over each other.
  • Serve with raita!

Notes

Notes: Aaloo Bukharay or Dried Plums give biryanis their trademark tang. However, if you don’t have any handy simply squeeze the juice of a lemon over the turkey masala when its done!