Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Turkey Biryani

Article Image
Scott Phillips

Servings: 4

In India, the aromatic rice dish known as biryani consists of layering cooked rice with spiced meat or vegetables before baking it. In this simplified version, everything is cooked in one pot on the stove.

Ingredients

  • 3 Tbs. unsalted butter
  • 1 16- to 20-oz. package ground turkey
  • 2 Tbs. curry powder
  • Kosher salt
  • 1 cup frozen peas
  • 1 medium onion, thinly sliced
  • 6 green cardamom pods
  • 4 whole cloves
  • 1 3-inch cinnamon stick
  • 4 medium cloves garlic, very thinly sliced
  • 1 Tbs. minced fresh ginger
  • 1 cup basmati rice
  • 2 cups lower-salt chicken broth
  • 1/4 cup golden raisins
  • 1/2 cup roasted cashews
  • 1/3 cup chopped fresh cilantro

Nutritional Information

      Calories (kcal) : 630
      Fat Calories (kcal): 240
      Fat (g): 27
      Saturated Fat (g): 10
      Polyunsaturated Fat (g): 4.5
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 100
      Sodium (mg): 420
      Carbohydrates (g): 67
      Fiber (g): 5
      Protein (g): 34

Preparation

  • In a heavy-duty 5-quart pot, heat 1 Tbs. of the butter over medium-high heat. Add the turkey, 1 Tbs. of the curry powder, and 1/2 tsp. salt. Cook, stirring occasionally, until the turkey is lightly browned and cooked through, 5 to 8 minutes. Transfer to a bowl, stir in the peas, and set aside.
  • Heat the remaining 2 Tbs. butter in the pot over medium-high heat. Add the onion, cardamom pods, cloves, cinnamon stick, and 1/2 tsp. salt and cook, stirring frequently, until the onion begins to brown, about 3 minutes. Add the garlic and ginger, and cook, stirring, for 1 minute. Stir in the rice and the remaining 1 Tbs. curry powder. Add the broth and raisins, and bring to a simmer. Turn the heat down to low, cover, and cook until the rice is just tender and the liquid is absorbed, 10 to 12 minutes.
  • Discard the cinnamon stick. Fold the turkey mixture, cashews, and cilantro into the rice, and cook just until the turkey and peas are warm. Season to taste with salt and serve.

Reviews

Rate or Review

Reviews

  • LArcher | 02/10/2017

    Excellent!! I used jasmine rice since I did not have basmati rice. I used black cardomon pods because I did not have green. Loved how easy it was to put together. Just served with a side salad. Can not wait to try the leftovers!

  • Harp | 03/30/2015

    Spices blended beautifully. The house smelled delightful for two days. Followed the recipe exactly, and will do so again! If you enjoy Indian food, do this, soon.

  • FreddieFlea | 12/16/2014

    Very good. Would benefit from a squirt of lemon or lime. Next time I'm going to use the same recipe with lamb.I was liberal with spices and used homemade curry powder.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks