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flour-spice-turkey-biryani

Credit
Flour & Spice (www.flourandspiceblog.com)

Serves: 6-8
Cook Time: 65 mins
TIP: Aaloo Bukharay or Dried Plums give biryanis their trademark tang. However, if you don’t have any handy simply squeeze the juice of a lemon over the turkey masala when its done!
  1. Mix the ingredients for the marinade in a medium sized bowl, add the turkey pieces and stir to coat well. Marinating overnight is best but do what you can. Before cooking put your marinated turkey out to bring to room temperature.
  2. Soak the rice and set aside.
  3. Heat a generous amount of oil in a heavy bottomed pot and add the whole spices.
  4. When they start to splutter and give off a heady aroma then add the onions.
  5. Caramelize the onions on medium heat, watching carefully to make sure they don’t burn.
  6. Turn the heat down a little and add the ginger and garlic, sauté for a minute.
  7. Now put in all the spices (chilli powder, chilli flakes, coriander powder, turmeric, salt) and cook for another minute or so.
  8. Sauté the tomato with the spice base until softened.
  9. In goes your turkey. Turn the heat up and cook, stirring frequently until you can no longer see any raw patches.
  10. Add the dried plums + a cup of hot water and simmer for about 25-30 minutes.
  11. While the turkey is cooking bring a pot of water to boil with the bay leaf and vinegar. Season generously with salt.
  12. When the water boils add the rice & cook until it is al dente. Drain and set aside.
  13. After 25-30 minutes the turkey should be cooked through, but not quite tender.
  14. Now in go your sliced potatoes, give the masala a good stir, add more water if needed and cook for another 20 minutes.
  15. Once the potatoes are tender then crank up the heat and make sure you cook the masala so that the oil rises above the spice base. Excess water makes for a soggy biryani!
  16. You can tip the dish a little to drain extra oil at this point (I always do).
  17. Layer half the cooked rice on the bottom of a large wide pot, followed by the turkey masala, the mint and cilantro leaves and the remaining rice.
  18. Scatter the yellow powder on top along with a few drops of kewra water and leave on low for 20 minutes.
  19. Take a wide spoon or a small plate and fold the rice and masala over each other.
  20. Serve with raita!

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