Turkey Biryani (Vaan Kozhi Biriyani) 


Fixings 

  • Turkey – ½ kg 


  • Basmati Rice (or Zeeraga Samba Rice) – ½ kg (around 2.5 glasses) 


  • Onion – 2 (finely slashed) 


  • Tomato – 2 (finely slashed) 


  • Green Chilies – 6 (finely slashed 


  • Ginger garlic glue – 2 tbsp 


  • Yogurt (Curd) – 2 tbsp 


  • Coriander Leaves (Cilantro) – ¼ glass (slashed) 


  • Mint Leaves – ¼ glass (slashed) 


  • Oil/Ghee – 4 tbsp 


  • Entire Garam Masala – 2" bit of cinnamon, 2 cardamom cases, 3 cloves, 1 narrows leaf 


  • Fennel Powder – 2 tsp 


  • Turmeric Powder – ½ tsp 


  • Red Chili Powder – 1 tsp Coriander Powder – 2 tsp 


  • Pepper Powder - ½ tsp 


  • Lemon Juice – 1 tbsp 


  • Water (or Coconut milk) – 4 glasses 


  • Salt – to taste 


Technique 

  1. Wash the turkey meat and channel out all the water. Marinate it with the lemon squeeze, salt and dark pepper powder. Abandon it in the fridge for couple of hours or overnight. This will make the meat minimal delicate in the meantime mixing the meat with flavor.
  2. Wash and douse the basmati rice for no less than 30 minutes before cooking. 
  3. Heat the oil/ghee in a major weight cooker (or an overwhelming bottomed skillet). Include the entire garam masala. 
  4. Include the hacked onions and green chilies. Sear till the onions turn brilliant chestnut. 
  5. Include the ginger garlic glue, mint leaves and coriander takes off. Sear for a moment and afterward include the tomatoes. Cook till the tomatoes turn soft. 
  6. Presently include the marinated turkey and panfry for 3-4 minutes till all the dampness vanishes and the turkey pieces get to be dark. 
  7. Presently include the yogurt and all the dry flavor powders (turmeric powder, red bean stew powder, coriander powder and fennel powder). Blend everything. 
  8. Include some water and close the weight cooker. Cook for 5-6 shrieks. On the off chance that you are cooking in an overwhelming bottomed skillet, cover and cook till the meat is delicate. It will take around 30 minutes. 
  9. Release the weight around itself before opening the cooker. Switch on the fire and include the remaining water. I favor including coconut milk rather than water when making for Christmas or for visitors. It gives a decent taste and makes it wealthier. 
  10. Heat it to the point of boiling. Check for flavoring and include salt if required. Include the doused rice and bubble it. 
  11. Lessen the fire to the most reduced setting and close the cooker. Put the weight and let it cook for around 10 minutes. 
  12. Switch off and let it rest for an additional 10 minutes. Cushion it up with a wooden spatula painstakingly before serving.