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 chillies
• 2 tsp – Red Chilli powder
• 2.5 cups – Basmati Rice
• 2 tsp – Coriander powder

Method:

1. Marinate turkey with yogurt, chilli powder, coriander powder, garam masala powder and salt. Set aside for at least 4 hours.
2. Add 3 tbsps of oil to the frying pan.
3. Add ginger-garlic paste when oil is hot and fry till golden brown.
4. Now add cut onions, green chillies and fry till onion is transparent.
5. Add tomatoes and fry well.
6. Add mint and coriander leaves and set aside to cool.
7. Once cooled, blend all this in a blender till the mixture becomes finely grinded.
8. Add ghee and oil to a frying pan. When heated, add cloves, cardamom and cinnamon.
9. Fry till brown.
10. Now add salt, the blended and the marinated mixtures and mix well.
11. You can also add mint and coriander leaves while cooking.
12. If you are using pressure cooker, cook the turkey with the mixture for 2 whistles.
13. Otherwise for frying pan cook the mixture for 30-40 mins, till the meat is half cooked.
14. Meanwhile, wash the basmati rice well and drain the water.
15. Once the meat is ready, add water and basmati rice.
16. Rice to water ratio should be 1:2 (the water includes the gravy from cooking the meat).
17. Add salt to the mixture.
18. Let the rice cook.
19. Once done serve hot with curd raitha.

Recipe courtesy of Sify Bawarchi