Turkey – ½ kg
Basmati Rice (or Zeeraga Samba Rice) – ½ kg (about 2.5 cups)
Onion – 2 (finely chopped)
Tomato – 2 (finely chopped)
Green Chilies – 6 (finely chopped
Ginger garlic paste – 2 tbsp
Yogurt (Curd) – 2 tbsp
Coriander Leaves (Cilantro) – ¼ cup (chopped)
Mint Leaves – ¼ cup (chopped)
Oil/Ghee – 4 tbsp
Whole Garam Masala – 2” piece of cinnamon, 2 cardamom pods, 3 cloves, 1 bay 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 cups
Salt – to taste
Wash the turkey meat and drain out all the water. Marinate it with the lemon juice, salt and black pepper powder. Leave it in the refrigerator for couple of hours or overnight. This will make the meat little tender at the same time infusing the meat with flavor.
Wash and soak the basmati rice for at least 30 minutes before cooking.
Heat the oil/ghee in a big pressure cooker (or a heavy bottomed pan). Add the whole garam masala.
Add the chopped onions and green chilies. Fry till the onions turn golden brown.
Add the ginger garlic paste, mint leaves and coriander leaves. Fry for a minute and then add the tomatoes. Cook till the tomatoes turn mushy.
Now add the marinated turkey and stir fry for 3-4 minutes till all the moisture evaporates and the turkey pieces become opaque.
Now add the yogurt and all the dry spice powders (turmeric powder, red chili powder, coriander powder and fennel powder). Mix everything.
Add 2 cups of water and close the pressure cooker. Cook for 5-6 whistles. If you are cooking in a heavy bottomed pan, cover and cook till the meat is tender. It will take about 30 minutes.
Let the pressure go down by itself before opening the cooker. Switch on the flame and add the remaining water. I prefer adding coconut milk instead of water when making for Christmas or for guests. It gives a very good taste and makes it richer.
Bring it to a boil. Check for seasoning and add salt if required. Add the soaked rice and boil it.
Reduce the flame to the lowest setting and close the cooker. Put the weight and let it cook for about 10 minutes.
Switch off and let it rest for another 10 minutes. Fluff it up with a wooden spatula carefully before serving.
Biryani is typically served in my native place with boiled egg, raita and some chicken fry.
In other places, it is also served with ennaikathrikai, mint chutney, salna etc.