Recipes, Turkey Recipes


  • Total Time1 hr 30 min
  • Serving Size5


    • 2 turkey legs, about 1 ½ Kg
    • Edible salt
    • ¼ cup plain yogurt
    • 2 Tablespoons Ginger Garlic Paste
    • 2 cups basmati rice
    • 6 tablespoons ghee
    • 2 large onions
    • 1 tablespoon tomato paste
    • ½ teaspoon black peppercorns
    • 1- 2inch stick cinnamon
    • ½ cup golden raisins
    • 1 cup raw cashews

    Preparation Method:


    Season 2 turkey legs with salt and roast for 45 minutes.


    Let to cool, remove skin and bones, then chop meat into rough 1-inch pieces.


    In a mixing bowl, combine ¼ cup plain yogurt, 2 tablespoons of ginger garlic pastes, 2 teaspoons of Thillai’s Garam masala, 1 teaspoon Thillai’s Erode Turmeric Powder and ¼ teaspoon Thillai’s Guntur Chilli Powder, plus 1 teaspoon salt.


    Add the turkey meat, mix well, and let marinate in mixture for 30 minutes.


    Meanwhile, wash and rinse the rice with cold water until the water runs clear.


    Soak rice in cold water 20 minutes, and then drain in a colander.


    Melt 4 tablespoons ghee over medium-high heat in a wide, heavy-bottomed ovenproof Dutch oven.


    In batches, fry the 2 large chopped onions until crisp and brown, about 5 to 7 minutes per batch.


    Drain on paper towels and salt lightly.


    Return half the onions to the pot and reserve the other half.


    When onions begin to sizzle, add the turkey mixture, stirring well to coat, and let fry lightly for 3 to 4 minutes.


    Add 1 tablespoon tomato paste and stir to combine, then add 1 cup broth and bring to a simmer. Cook 2 minutes, then add 3 cups broth and bring to a gentle boil. Taste broth; it should be well salted and highly seasoned. Add the ¼ teaspoon black peppercorns, 6 Thillai’s cloves, 6 Thillai’s cardamom and 1-2 inch stick cinnamon.


    Add drained rice to the pot and stir. Adjust heat. Allow the  brisk simmer and cook uncovered  for 8 minutes, or until liquid is absorbed and the surface of the rice looks dry. Top with reserved fried onions. Cover tightly and bake for 20 minutes. Remove and let rest for 10 minutes.


    In a small skillet, melt 2 tablespoons ghee over medium-high heat. When ghee is hot, add raisins and lightly fry for about 1 minute, until heated through and puffed a bit. In the remaining ghee, fry cashews until barely golden, about 2 minutes. Remove and combine with raisins. Sprinkle with salt.


    Pile the biryani on a large platter. Top with raisins and cashews


    Now tasty Turkey Biryani is ready to serve.