Turkey Biryani

Turkey Biryani
Turkey Biryani2Been a long i was away from blogging, after few initiation from my co bloggers again i started to write, this time when i plan for our Easter menu i want some different twist in my cooking, so i choose the main ingredient as Turkey, which is very new to me, not even i tasted the meat, but i have the clear incitation to try this Biryani. So I combined my style of biryani and my moms style together, and the final result was fantastic with very unique taste..

Turkey is bit more heat than chicken, but the taste, texture, flavours are completely varied from chicken.. this time my hard work towards new experiment didn’t disappoint me, can give a extra hit for the ingredient blend, My platter was shared with Turkey Roast, Punjabi Lassi, Onion Raita, Sliced onion and Lemon, with hard boiled Eggs..Turkey Biryani4

 Should talk about the Display properties, The Copper plate was my Joe’s Surprise, he purchased this for me when he tired shop out with my son while i was in bed rest period of my second Pregnancy, that cute copper bowl too, The little copper kadai was my collection from Sivakasi, and the glass tumbler is new addition, as we run the “Beat the Heat” Tittle i went for a local shopping in our area and found this is value for the money..

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 The same method can be applied in chicken too, Hope my Turkey Biryani makes you feel happy and gives more confident to give a try on this, Do try and let me know about you r Experience.. See you all in my next Fantastic recipe..

Turkey Biryani

Recipe Cuisine: Indian | Recipe Category: Biryani
Prep Time: 12 hrs | Cook time:  1 hour | Serves: 5-6



Turkey 1 – 1.5 kg
Basmathi Rice 500 gms
Ghee 50 ml
Oil 50 ml
Fennel Seeds 1 tsp
Cinnamon 1″
Cardaom 3-4 nos
Cloves 3-4 nos
Star Anise  1 whole
Large Onion 1
Tomatoes 2 medium
Garlic 3 heads
Pearl Onion 10-15 nos
Mint Leaves a handful
Coriander Leaves a handful
Curd 1 cup
Green Chilli 3-4 nos
Coconut Milk 2 cups
Chilli Powder(optional) 1 tsp
Salt to taste
Lemon Juice t tsp


Ingredients for Turkey Biryani masala

Ginger 100 gms
Cinnamon 1″
Cardamom 2-3 nos
Cloves 3-4 nos
Kasakasa 1 1/2 tsp
Green Chillie 4 nos
Star Anise 1/2
Cashew nut 10 nos
Fennel Seeds 1 tsp


Ingredients for marination

Lemon 1 whole
Chilli Powder 2 tsp
Biryani Masla/Gharam masala  1 tsp
Turmeric Powder 1/2 tsp
Curd 1/4 cup
Salt to taste




Here is our Turkey pack, its highly impossible to find a 1 kg turkey here, so we bought in big quantity, i prepared Turkey Roast along with the Biryani
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Approximately i measured 1 kg of meat in a bowl.. 
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In another bowl, squeeze out the lemon.. Turkey is meat is bit hard to taste so adding these lemon will helps the meat to cook in soft texture.. 
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Add the marinated masala ingredients from the table, I have added chilli powder, gharam masala, turmeric powder and salt, for measurements please check the ingredient table.
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Mix them well with a spoon, add curd to make a creamy texture.. 
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There i go the masala for marination.. 
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Add the washed pieces of meat to the masala.. 
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Keep them aside for marination, Over night marination is recommend for best result.. 
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Heat a pan, you really need a big pan to cook this biryani, i used my 11 litre biryani pot to make this dish.. Add ghee and oil, wait until they heat up evenly, once done add cinnamon, cloves, cardamom, Fennel seeds and star anise, i don’t have bay leaf in hands, if you have bay leaf the add a leaf in this step. 
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Add in the thinly sliced onion to the pan.. allow onion to cook completely.. 
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See how they turns to beautiful brown color.. 
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Add chopped tomatoes once done.. 
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Cook tomatoes until they turn mushy.. 
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After the tomatoes are done, add in the Turkey biryani masala(please the ingredients and measurements for the masala in the above ingredient table), this masala has to cook completely, for it took around 10 mins to cook them completely, stir the masala if needed.. 
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And now th Garlic part, I didnt peel the skin of Garlic, I’m have very tough time in my kitchen with my little kids, so i used garlic along with the skin, but we like the pungent smell of it from the skin, so i grounded directly and add in to the pot.. 
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Followed by cleaned chopped coriander leaves and mint leaves.. sauce them well till they shrink off
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Add the marinated meat and a cup of curd, this procedure makes the meat to soft.. Give a good mix.. 
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Now here comes the Grounded pearl onion paste.
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Followed by green chilies.. 
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I add chilli powder extra, as we need a spicy one ,if you don’t want this step you can skip this, mix them well and cook till the meat get soft.. 
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In the mean time take Basmathi rice, i used India Gate Classic rice for this recipe.. Wash clean and soak the rice in water for 10 mins.. 
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Once th meat get cooked, add the drained rice. 
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Mix well to spread the rice with the meat masala.. 
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Add enough coconut milk + Water, i used two cups of coconut milk and rest with Water, to cook basmati rice you need 2 ups of water for one cup of rice… measure to your appropriate measure.. 
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Add remaining Coriander leaves and mint leaves.. 
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and a tsp of lemon juice.. 
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Once the water was absorbed, add a drop of ghee over the rice, switch off the flame.. 
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Put the lid back, and do not open this for 10-15 mins
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    • Marination of mea tis very must, this is completely different from chicken meat
    • You can adjust the spices to your level
    • Adding cashew paste, coconut milk, and curd give a rich creamy taste
    • The same method can be prepared with Chicken too. 

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 “Turkey Biryani”
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