A terrific ‘one-pot-wonder’, I found this recipe in Fine Cooking – enjoy!

Turkey Biryani

3 T. butter AND 2 lbs. ground turkey

2 T. curry powder AND 1/2 t. kosher salt

2 to 3 c. frozen peas (I used half of a 750 g bag)

1 large onion, thinly sliced

6 green cardamom pods AND 4 whole cloves

1, 3-inch cinnamon stick AND 1/2 t. kosher salt

4 cloves of garlic, very thinly sliced AND 1 T. minced fresh ginger

1 c. basmati rice

2 c. good chicken broth (maybe a bit more if needed)

1/2 c. golden raisins

1/2 c. + cashews

1/4 c. + chopped fresh cilantro

Heat up 1 tablespoon of butter in a large skillet, add the turkey, 1 tablespoon of the curry powder and the half teaspoon of salt and cook, stirring occasionally until the turkey is cooked through and lightly browned – this will take about 10 minutes.  Transfer to a large bowl, stir in the frozen peas and set the bowl aside.

In the same large skillet, heat the remaining 2 tablespoons of butter and add in the onion, cardamom, cloves, cinnamon stick and half teaspoon of salt and cook and stir for a few minutes until the onion begins to brown.  Add in the garlic and ginger and cook and stir for 1 minute, then stir in the rice and the remaining 1 tablespoon of curry powder.  Add in the broth and raisins and bring it all to a simmer, then turn the heat to low and cover and cook until the rice is tender, 10 to 12 minutes.

Remove and discard the cinnamon stick (and the cardamom pods and cloves if you can find them), then fold in the turkey and peas, cashews and cilantro.  Keep the whole mix on the heat until all is warmed through then check for seasonings and serve it straight away.

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