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Turkey Biryani

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Serves 4

  • by from Fine Cooking
    Issue 129

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.

  • 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

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.

nutrition information (per serving):
Calories (kcal): 630; Fat (g): fat g 27; Fat Calories (kcal): 240; Saturated Fat (g): sat fat g 10; Protein (g): protein g 34; Monounsaturated Fat (g): 10; Carbohydrates (g): carbs g 67; Polyunsaturated Fat (g): 4.5; Sodium (mg): sodium mg 420; Cholesterol (mg): cholesterol mg 100; Fiber (g): fiber g 5;

Photo: Scott Phillips

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.

Keeper. Will make this again. Used biryani spice mix from an Indian grocer. Cooked brown rice with 1 t. biryani seasoning, cinnamon, cardamom pods, cloves, and broth in my rice cooker. Then put the rest of the dish together pretty much as described. Excellent. Better the next day -- spicier!

I loved the spices--just think the spice quantities could be upped by at least twofold. I still liked it, as did my husband--just want more!

Loved it! So flavourful and aromatic....the house smells like a great Indian restaurant! I did not have access to cardamom pods, so substituted a half teaspoon of ground cardamom. No other changes, followed the ingredients and quantities exactly and it was perfectly balanced. Would not change a thing, and will definitely make it again!

This was a really tasty dish. The only thing I will change next time is to use clarified butter. I also used 3/4 cup cashews instead of 1/2 cup. Will definitely make this dish again!

This was an incredibly easy and fast recipe that made the kitchen smell aromatic in the 30 minutes it took to make. The flavors did not disappoint. It was milder than expected until I realized the curry powder I used was pretty mild. I plan to include this recipe in my keeper file.

A flavorful and aromatic one pot dish that will now be a family favorite. I enjoyed the opportunity to cook with my seldom used but savored spices.

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