Turkey Biryani - Atul Kochhar
Ingrediets
For the biryani
· 1Kg (2lb 3oz) of cooked Turkey meat, diced, kept warm in a steamer
· 400g (14oz) basmati rice, boiled or steamed to just done, kept warm
· 3 tbsp vegetable oil
· 2 cloves
· 2 bay leaves
· 1 star anise
· 1 inch piece of cinnamon stick
· 1 tsp cumin seeds
· 4 medium size onions, thinly sliced
· 1 tbsp garlic, minced
· 1 tbsp ginger, minced
· 1 green chilli, minced
· 1 tsp turmeric powder
· 1 tsp coriander powder
· ½ tsp black pepper powder, freshly crushed
· 1 tsp garam masala
· 4-6 medium size tomatoes, blended to a paste
· 200ml (7floz) coconut milk
· salt to taste
For the raita
· 300g (11oz) greek style yoghurt
· 1 tsp cumin seeds, toasted and crushed to powder
· 4 tbsp seedless cucumber, grated
· salt to taste
· ½ tbsp mint leaves, fine chopped
Method
For the biryani
· Heat the oil in a pan; add the cloves, bay leaves, star anise, cinnamon stick and cumin seeds.
· As the spices crackle in the heat, add the sliced onion and a pinch of salt, sauté until golden brown in colour.
· Stir-in the ginger, garlic and chilli, sauté for 2 minutes or until cooked.
· Add the turmeric, coriander, black pepper and garam masala powders and sauté for 1 minute before adding the tomatoes.
· While stirring, bring to simmer and cook for further 2-3 minutes and then add coconut milk and simmer for further 2-3 minutes.
· Check for seasoning.
· When ready to serve, stir in turkey into the sauce and heat for a minute and add rice and mix lightly with a rice fork.
For the raita -
· Whisk the yoghurt and mix in rest of the ingredients and serve chilled.
To Serve
· Garnish with chopped coriander leaves and serve with cucumber raita.
This will serve A LOT of people - at least 8!
So you can halve the ingredients and still end up with 4 portions
Looks like a lot of ingredients but it is so worth it! It tastes brilliant.
We made loads of it and froze some and it was okay just reheated in the microwave
