Live 24-Seven -Wining & Dining
Spice up your Boxing Day Hyderabadi Turkey Biryani
Stuck with ideas for the turkey left-overs? Rayeesa Ashgar Sandys suggests a mouth-watering, authentic, home-cooked curry. Ingredients:
750g turkey meat 250g natural yogurt 125g ghee 2 large or 3 medium onions, finely sliced 2-3 tsp. garlic & ginger paste 1 large handful of chopped mint leaves 1 large handful of chopped fresh coriander 2 green chillies chopped ½ tsp. chilli powder 1 tsp. cumin, coarsely ground Seeds of 7 green cardamoms 2 whole green cardamoms 2 cinnamon sticks 5cm long 10-12 whole black peppercorns 3 cloves Salt to taste 500g Basmati rice ½ tsp. garam masala ½ tsp. saffron strands (soaked in a little warm water for 1-2 hrs.) Juice of 1 lime
80 Method:
Marinade the turkey pieces in yogurt for 1 hr. or more (preferably overnight) In a large pan heat the ghee and fry the onions until they are golden brown, reduce heat. When onions have browned remove from pan and place onto some kitchen paper.
Add the marinated turkey pieces to the pan and keep the yogurt aside and fry for 10 minutes. Then add 2/3 of the fried onions, the herbs (keep some herbs for garnish) and spices and some salt and stir in well.
Cook for about 1 hr. or until turkey is tender, add water if mixture is sticking. When turkey is cooked turn off heat and keep aside.
Put rice on the hob and bring to boil, but keep stirring occasionally. When rice is half cooked strain in a large colander.
Allow to drain well. In the rice pan add some ghee and coat the bottom of the pan (this will give a lovely crisp crust). Gently place half of the rice in the pan and then a layer of the turkey mixture. Top with another layer of rice.
Make 4/5 holes with the end of a wooden spoon through the rice and turkey mixture as steam holes.
Evenly pour the saffron and lime juice over the surface, and dot some more ghee or butter around the surface. Put a tight fitting lid on top and simmer on a very low heat for 20-30 mins. When serving add remaining fried onions and herbs, enjoy!
Rayeesa runs an Indian Cookery School from her home in Mordiford and she has also developed a range of high quality curry sauces which she sells at local farmers’ markets and from delis and farm shops in the area. For details:
www.rayeesasindiankitchen.com
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