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Turkey Biryani with Raita


  • For the biryani

  • For the raita

  • To serve


  • 1.

    Heat the oil in a pan; add the cloves, bay leaves, star anise, cinnamon stick and cumin seeds.

  • 2.

    As the spices crackle in the heat, add the sliced onion and a pinch of salt, sauté until golden brown in colour.

  • 3.

    Stir-in the ginger, garlic and chilli, sauté for 2 minutes or until cooked.

  • 4.

    Add the turmeric, coriander, black pepper and garam masala powders and sauté for 1 minute before adding the tomatoes.

  • 5.

    While stirring, bring to simmer and cook for further 2-3 minutes and then add coconut milk and simmer for further 2-3 minutes. Check for seasoning.

  • 6.

    When ready to serve, stir in turkey into the sauce and heat for a minute and add rice and mix lightly with a rice fork.

  • For the raita:

  • 1.

    Whisk the yoghurt and mix in rest of the ingredients and serve chilled.

  • To Serve:

  • 1.

    Garnish with chopped coriander leaves and serve with cucumber raita.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sparkling Reds are the best wines to pair with Turkey Biryani with Raita.


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