Turkey Biryani with Raita

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.