TURKEY BIRYANI

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Turkey Biryani image

Biryani is a natural choice for Thanksgiving leftovers. With broth made from the turkey carcass and a pile of leg meat (use the white meat for sandwiches), all that is necessary is a handful of spices and some good basmati rice. If you don't have leftovers, the recipe here can be prepared with fresh turkey legs. You can make it completely vegetarian if you wish, using roasted squash, potatoes or cauliflower, and adding legumes or green peas.

Provided by David Tanis

Categories     dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 22

2 turkey legs, about 3 1/2 pounds (or 1 1/2 pounds leftover roasted turkey meat, preferably leg and wing)
Kosher salt
1/4 cup plain yogurt
1 tablespoon grated ginger
1 tablespoon grated garlic
2 teaspoons garam masala
1 teaspoon ground turmeric
1/4 teaspoon cayenne
2 cups best-quality basmati rice
6 tablespoons ghee, clarified butter or vegetable oil
2 large onions, sliced in 1/8 inch half-moons
1 tablespoon tomato paste
4 cups turkey or chicken broth
1/2 teaspoon black peppercorns
6 cloves
6 cardamom pods
1 2-inch stick cinnamon
1/2 cup golden raisins
1 cup raw cashews
4 hard-cooked eggs, shelled, optional
1/2 cup roughly chopped cilantro, leaves and tender stems
Yogurt sauce (see recipe)

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.

Nutrition Facts : @context http, Calories 915, UnsaturatedFat 22 grams, Carbohydrate 80 grams, Fat 41 grams, Fiber 4 grams, Protein 57 grams, SaturatedFat 15 grams, Sodium 1403 milligrams, Sugar 14 grams, TransFat 0 grams

rana zubair
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This turkey biryani is a must-try! It's packed with flavor and the rice is cooked to perfection. I will definitely be making this again.


Malidu Kasun
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This is the best turkey biryani recipe I've ever tried. It's so easy to make, and the results are amazing. I highly recommend it!


Rayden Hagen
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I made this turkey biryani for my family, and they loved it! The rice was fluffy and flavorful, and the turkey was tender and juicy.


KAVS GROUP (KAVS)
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This turkey biryani is a great way to use up leftover turkey. It's also a great dish to make for a potluck or party.


Asghar 622
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I love the combination of flavors in this turkey biryani. The spices are perfectly balanced, and the rice is cooked to perfection.


Pajamas
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This is my go-to recipe for turkey biryani. It's easy to make and always a crowd-pleaser.


Alem Mehari
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I've made this turkey biryani several times, and it always turns out perfectly. It's a great recipe for a special occasion or a weeknight meal.


Richison Baafi
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This recipe is a bit time-consuming, but it's totally worth it. The end result is a delicious and flavorful turkey biryani that will impress your friends and family.


Abiha Noor
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I made this turkey biryani for a party, and it was a huge success! Everyone raved about it, and I even got asked for the recipe. Definitely a keeper.


Juan Emanuel Zapata Rusu
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This is the best turkey biryani I've ever had. The spices are perfectly balanced, and the rice is cooked to perfection. Highly recommend!


Noorulhassan Atif
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The turkey biryani was a hit with my family! Everyone loved the flavors, and they couldn't get enough of it. I'll definitely be making this again soon.


Daudi Master
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I love how easy this recipe is to follow. I'm not the most experienced cook, but I was able to make this dish without any problems. And the results were amazing!


Youssef Amr mohamed
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This turkey biryani is a game-changer! The flavors are so rich and complex, and the turkey is cooked to perfection. I'm definitely adding this to my regular dinner rotation.