Turkey biryani

    2 hours 30 min

    Everyone loves a good biryani, and this turkey biryani is no exception! I buy turkey a lot, because it's usually cheaper than chicken breasts, and also healthier. My family love this turkey biryani.


    Sussex, England, UK
    115 people made this

    Serves: 6 

    • 400g basmati rice
    • 2 tablespoons butter or ghee
    • 3 onions, finely chopped
    • 4 garlic, minced
    • 1 tablespoon minced fresh root ginger
    • 1/2 teaspoon chilli powder
    • 1 teaspoon ground coriander
    • 1/2 teaspoon ground turmeric
    • 1 teaspoon ground cumin
    • 1 teaspoon salt
    • 4 plum tomatoes, peeled and chopped
    • 2 tablespoons natural yoghurt
    • 2 tablespoons chopped fresh coriander leaves
    • 1/2 teaspoon ground cardamom
    • 1 teaspoon garam masala
    • 1 (2.5cm) cinnamon stick
    • 1kg turkey breast, cut into chunks
    • 2 1/2 tablespoons vegetable oil
    • 1 large onion, diced
    • 5 pods cardamom, bruised
    • 3 whole cloves
    • 1 (2.5cm) cinnamon stick
    • 1/2 teaspoon ground ginger
    • 900ml chicken stock
    • 1 teaspoon salt, or to taste

    Prep:1hr  ›  Cook:1hr30min  ›  Ready in:2hr30min 

    1. Wash rice well and drain in a sieve for at least 30 minutes.
    2. In a large frying pan, in 2 tablespoons butter or ghee fry onion, garlic and ginger until onion is soft and golden. Add chilli, turmeric, cumin, coriander, salt and the tomatoes. Fry, stiring constantly for 5 minutes. Add yoghurt, coriander, cardamom, garam masala and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
    3. When the mixture is thick and smooth, add the turkey pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the turkey is tender, approximately 35 to 45 minutes. There should only be a little very thick sauce left when turkey is finished cooking. If necessary, cook uncovered for a few minutes to reduce the sauce.
    4. In a large frying pan, heat vegetable oil (or ghee) and fry the onions until they are golden. Add cardamom, cloves, cinnamon stick, ginger and washed rice. Stir continuously until the rice is coated with the spices.
    5. In a casserole, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the turkey mixture; gently mix them into the rice. Bring to the boil. Cover the casserole tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.


    For biryani, always use long grain rice. Basmati rice is the ideal variety to use.


    Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste.

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    Reviews in English (10)


    heavenly. looks like a long list of ingredients, and well I guess it is long but actually I had lots of the spices etc in my cupboard already so it's not too bad in the end. Loads better than buying a spice mix, this tastes really authentic. we've been doing turkey dishes a lot lately but this could just as easily be done with chicken. Try this biryani, you won't be sorry!  -  15 Nov 2012


    Love this recipe, would make it again. Must admit the " potatoes " threw me but I just ignored that bit & still tasted very good  -  30 Dec 2013


    Ingredient list incomplete  -  30 May 2013