Turkey Biryani

Biryani is to India as Pelau is to The West Indies!
The main difference between the two is that the rice is cooked separately for biryani.
The biryani is also a much more aromatic and exciting experience of delicate and explosive flavors derived from the many spices used in this traditional Indian Dish
My family loves a good turkey Biryani which is a satifactory compromise between the "chicken again" and the " holy cow" dilemma. I use a ready made biryani paste in this recipe and add a few spices of my own liking to the mix! I also use my own home brewed chili oil in this recipe which is made by simply soaking dried chilis and a clove of crushed garlic in olive oil for about a week, and it keeps well for months in a cool dry place.



You will need:

1 & 1/2 cups Basmati Rice
2 & 1/2 cups water
2-3 lbs cubed turkey thighs
3 Tbs of Biryani Paste
1 Tbs curry powder
1 tsp salt
2 tsp coriander powder
2 tsp roasted geera (cumin seeds)
1 tsp cayenne pepper powder
1 Tbs chili oil
1 Tbs Olive oil
1 red sweet pepper chopped
1 leek chopped
1 tomato chopped
1 courgette chopped
1 spring onion chopped
10 whole peppercorns
10 cloves
10 cardammon pods
1 tsp fennel seeds
1 tsp tarragon
1 small handful toasted and chopped almonds
1 large red onion chopped
4 cloves garlic crushed and minced

Method:
Soak the rice in 2 cups of water for about ten minutes and add the peppercorns, cloves, cardammon, fennel, tarragon and a pinch of salt then put on the boil then simmer until the rice just becomes tender. Meanwhile season the turkey with the biryani paste, curry powder, cayenne powder and salt.

Pan roast the almonds,
...and then the geera.


Chop the leeks, onion, garlic, spring onion, sweet pepper and courgette, set aside. Heat a large saucepan and sautee about half the onion and garlic in the chili oil.

Add the seasoned turkey and lower heat to medium.

In a small pan, gently fry the remaining onion and garlic in olive oil until the onion just begins to crisp up. When the turkey begins to dry down, add a half cup of water and set heat to minimum.

Add the chopped vegetables minus the tomato.

Spread the rice over the top.

Sprinkle the chopped almonds and crush and sprinkle the geera over the rice.

Add the chopped tomato and fried onions. Cover and let simmer until the water steams away.

Fold the rice in well and cook for another 5 minutes.

Serve!