Ingredients:
1 lb - turkey (cut in medium pieces)
cardamom to taste
cinnamon to taste
5 tbsps - clarified butter
cloves to taste
1 tsp - all spice powder
1 tbsp - garlic (paste)
1 tbsp - ginger (paste)
5 - onion
salt to taste
5 - tomato
1/2 cup - yoghurt
3 tbsps - vegetable oil
10 - green chilies
2 tsps - red chili powder
2 1/2 cups - rice (basmati)
2 tsps - coriander powder
Method
Marinate turkey with yoghurt, chillipowder, corainder powder, garam masala powder and salt.
Set aside for atleast 4 hours.
Add 3 tablespoons of oil to the frying pan.
Add ginger garlic paste when oil is hot and fry till golden brown.
Now add cut onions, green chillies and fry till onion is transparent.
Add tomatos and fry well.
Add mint and corainder leaves and set aside to cool.
Once cooled, blend all this in a blender till the mixture becomes finely grinded.
Add ghee and oil to a frying pan, when heated add cloves, cardamon and cinnamon.
Fry till brown.
Now add salt, the blended and the marinated mixtures and mix well.
You can also add mint and corainder leaves while cooking.
If you are using pressure cooker let the mixture with turkey cook for 2 whistles.
Otherwise for frying pan cook the mixture for 30-40 minutes, till the meat is half cooked.
Meanwhile wash the basmati rice well and drain the water.
Once the meat is ready, add water and basmati rice.
Rice to water ratio should be 1:2(the water includes the gravy from cooking the meat)
Add salt to the mixture.
Let the rice cook.
Once done serve hot with curd raita.
1 lb - turkey (cut in medium pieces)
cardamom to taste
cinnamon to taste
5 tbsps - clarified butter
cloves to taste
1 tsp - all spice powder
1 tbsp - garlic (paste)
1 tbsp - ginger (paste)
5 - onion
salt to taste
5 - tomato
1/2 cup - yoghurt
3 tbsps - vegetable oil
10 - green chilies
2 tsps - red chili powder
2 1/2 cups - rice (basmati)
2 tsps - coriander powder
Method
Marinate turkey with yoghurt, chillipowder, corainder powder, garam masala powder and salt.
Set aside for atleast 4 hours.
Add 3 tablespoons of oil to the frying pan.
Add ginger garlic paste when oil is hot and fry till golden brown.
Now add cut onions, green chillies and fry till onion is transparent.
Add tomatos and fry well.
Add mint and corainder leaves and set aside to cool.
Once cooled, blend all this in a blender till the mixture becomes finely grinded.
Add ghee and oil to a frying pan, when heated add cloves, cardamon and cinnamon.
Fry till brown.
Now add salt, the blended and the marinated mixtures and mix well.
You can also add mint and corainder leaves while cooking.
If you are using pressure cooker let the mixture with turkey cook for 2 whistles.
Otherwise for frying pan cook the mixture for 30-40 minutes, till the meat is half cooked.
Meanwhile wash the basmati rice well and drain the water.
Once the meat is ready, add water and basmati rice.
Rice to water ratio should be 1:2(the water includes the gravy from cooking the meat)
Add salt to the mixture.
Let the rice cook.
Once done serve hot with curd raita.
