TURKEY BIRYANI
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
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
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Malik Salman Safi
[email protected]This biryani was a hit at our dinner party. The turkey was tender and juicy, and the rice was perfectly cooked. The spices were also very flavorful. I will definitely be making this again.
Kishan Kapar
[email protected]I followed the recipe exactly and the biryani turned out amazing. The turkey was cooked perfectly and the rice was fluffy and flavorful. The spices were also very well balanced. I highly recommend this recipe.
Liaqat mehmood
[email protected]This was my first time making biryani and it turned out great! The turkey was tender and flavorful, and the rice was perfectly cooked. The spices were also very fragrant. I will definitely be making this again.
Bulelani Doctor
[email protected]I made this biryani for my family and they loved it. The turkey was cooked perfectly and the rice was fluffy and flavorful. The spices were also very well balanced. I will definitely be making this again.
Solomon Anim
[email protected]This biryani was delicious! The turkey was tender and juicy, and the rice was perfectly cooked. The spices were also very flavorful. I would definitely recommend this recipe.
Amy Mendez
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of turkey, but I'm so glad I did. The turkey was cooked perfectly and the spices were amazing. I'll definitely be making this again.
Pg hussain gamer
[email protected]This recipe is a keeper! I love the combination of spices and the tender turkey. The rice was also cooked perfectly. I will definitely be making this again and again.
Yeamin Gaming
[email protected]I'm not a big fan of turkey, but this biryani changed my mind. The turkey was so flavorful and moist, and the rice was fluffy and aromatic. I'll definitely be making this again.
Olatunji Ifeoluwa Mathew
[email protected]This is the best turkey biryani I've ever had. The turkey was tender and juicy, and the rice was cooked to perfection. The spices were also perfectly balanced. I will definitely be making this again.
Aj Kj
[email protected]I made this dish for a potluck, and it was a huge success. Everyone raved about the flavor and texture. I'll definitely be making this again for my next party.
MuffinGuns9846
[email protected]I followed the recipe exactly, and the biryani turned out amazing. The spices were perfectly balanced, and the rice was fluffy and flavorful. I highly recommend this recipe!
Chance Harden
[email protected]This turkey biryani was a hit at our dinner party! The flavors were incredible, and the turkey was cooked to perfection. We'll definitely be making this again.