Today I am here with Turkey Biryani Recipe. Turkey is called Vaankozhi in Tamil. This is a easy recipe for preparing turkey biryani in one pot. You can call it a easy one pot meal. I have prepared this in a cast iron dutch oven but you can prepare this in any heavy bottomed pan or even in pressure cooker. I have used boneless turkey pieces for preparing this biryani, but you can use turkey pieces with bones too. Marination of turkey is a must in this recipe, otherwise it might not catch the flavour and will be bland. I have mentioned the minimum marination time here as I have used boneless turkey and I have cut it into thin slices. But you can marinate it overnight in refrigerator when using turkey with bone. Marinate for more time for flavourful turkey. Let us see how prepare turkey biryani now.
turkey biryani, vaankozhi biryani, easy biryani with turkey
Easy recipe for preparing turkey biryani. A tasty one pot meal. Category : One Pot Meal Recipe Developed, Cooked and Clicked by : Divya Prakash Published : December 22, 2016 Prep time : 1 hour (including marination time); Cook time : 30 mins; Total time : 1 hour 30 mins Yield : 4 servings
To Marinate :
Turkey : 500 gms
Lemon Juice : From half lemon (about 2 Tablespoons)
Turmeric Powder : 1/2 Teaspoon
Chilli Powder : 1/2 Teaspoon
Salt : To taste
Other ingredients :
Basmati Rice : 2 Cups
Onion : 2 medium sized
Green Chillies : 2 nos.
Tomatoes : 1 medium sized
Oil : 1.5 Tablespoon
Ghee : 1 Tablespoon
Fennel Seeds : 1 Teaspoon
Cloves : 4 nos.
Cardamom : 4 nos.
Cinnamon : 1″ long
Bay Leaf : 1 no.
Ginger Garlic Paste : 2 Tablespoons
Coriander Powder : 1 Tablespoon
Chilli Powder : 1 Teaspoon
Garam masala powder : 1 Teaspoon
Cilantro : handful
Mint Leaves : handful
Salt : to taste
Clean, wash and cut turkey into pieces of required size. Then marinate it with ingredients listed under “to marinate” for minimum of 1 hour.
Wash and soak basmati rice in enough water for 30 minutes. Then drain excess water and keep it aside.
Slice onions, chop tomatoes and slit green chillies. Then wash and chop cilantro and mint leaves.
Heat oil and ghee in a heavy bottomed pan, then add fennel seeds, cloves, cinnamon, cardamom and bay leaf and fry.
Then add sliced onions, green chillies and fry till they turn slightly golden.
Add chopped tomatoes, ginger garlic paste, coriander powder, chilli powder, garam masala powder, mix well and cook till tomatoes turn mushy.
Now add the marinated turkey, chopped cilantro mint leaves and mix well. Cover and cook till the turkey is cooked. No need to add water, as turkey will release water.
Then open the cover, add required water ( about 2.25 cups to 2.5 cups depending on the liquid in the pot) and salt, bring it to boil.
Now add the (soaked and drained) basmati rice and mix well and cover and cook in medium heat till the rice is cooked. It will take about 15 minutes.
Once the rice is cooked, turn off the heat and let it rest for 10 – 15 minutes.
Then open the lid and gently fluff it up and serve.
Marinating turkey is a must for this recipe. The more marination time the better.
I have used boneless turkey here. You can use turkey with bones.
Adjust the chilli powder as per your heat tolerance level.
I have used cast iron dutch oven. You can use any heavy bottomed pan (5 L capacity) or even pressure cooker.
Cooking time for rice varies with the type of pan you use and the rice quality.
How to make turkey biryani with step wise pictures?