TURKEY BIRYANI ( THANKSGIVING - NOV 28th 2013 ) dedicated to my friends TONY AND JIM 150th POSTING

INGREDIENTS
Turkey - 1 Kg
Basmathi Rice - 3 cups
Onions - 3 ( sliced )
Tomatoes - 2 ( sliced )
Coriander Leaves - A small bunch
Mint - 1 / 4 cup ( approx )
Chilli Powder - 1 Tbsps
Coriander Powder - 1 Tsp
Turmeric Powder - 1 Tsp
Garam Masala Powder - 2 Tsps
Cinnamon - 2 inch piece
Cardamoms - 4
Cloves - 4
Star Anise - 2
Ghee - 5 Tbsps
Water + Stock - 6 cups
Salt - To Taste

TO GRIND
Ginger - 2 inch piece
Garlic 8 - 10 pods
Green Chillies - 6
Coriander Leaves - 3 tbsp
Mint - 1 Tbsp

TO MARINATE
Chilli Powder - 2 Tsps
Turmeric Powder - 1 / 4 Tsp
Pepper Powder - 1 Tsp
Coriander Powder - 1 / 2 Tsp
Garam Masala Powder - 1 / 2 Tsp
Yogurt - 1 / 2 cup
Lime Juice - 1 Tbsp
Salt - To Taste

TO GARNISH
Fried Cashewnuts - 20
Fried Raisins - 20

METHOD
1. Heat 1 tbsp of ghee and roast the rice and keep aside.
2. Grind the green chillies along with the coriander and mint to a paste.
3. Clean and cut the turkey into medium sized pieces and marinate in
    the marinade for 4 hours.
4. Pressure cook the turkey along with the marinade, remove the
    stock, measure and keep aside.
5. Heat 4 Tbsps of ghee in a pressure cooker and add the whole spices.
6. Add the sliced onions and saute to a golden brown.
7. Now add the ground green chillies and ginger garlic paste and saute till
    raw smell is no more.
8. Add the sliced tomatoes and coriander leaves and mint saute till soft.
9. Add the spice powders and saute for 2 minutes and add the measured
    stock and water.
10. When it begins to boil add the roasted rice and the cooked turkey.
11. Close cooker and cook for 3 whistles.
12. Serve hot.

Note :
The number of whistles differs with various brands of cookers.
Adjust spices to suit your taste.


                              HAPPY THANKSGIVING DEAR VIEWERS AND FOLLOWERS