Indian Biryani Spiced Turkey Rice Bowl
One-pot spiced basmati with ground turkey, peas, fried onions and mint, with cucumber raita.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Makes
- 4 bowls
A traditional biryani layers par-cooked rice with slow-cooked meat. This one-pot shortcut keeps the whole spices and fried onions that make biryani fragrant but cooks everything together in about 30 minutes. Remove the whole spices before serving, or warn your guests.
Why this recipe works
Slowly fried onions provide most of biryani's sweet, savory depth. Soaking basmati helps the grains cook long and separate.
Ingredient notes
Whole spices give a gentler, more aromatic flavor than ground. They're not pleasant to bite into, so pick them out before serving.
Common mistakes
- Stirring the rice while it cooks, which breaks the grains.
- Skipping the rest time.
What to serve with it
Lemon wedges or mango chutney.
Meal prep
Reheats very well; keep raita separate.
More bowls like this
Cooking tips
Be patient with the onions; golden brown, not dark brown. Count the cardamom pods and cloves going in so you can find them later.
Swaps and variations
Use ground chicken or lamb (cook lamb to 160°F / 71°C). Use store-bought fried onions to save time.
Storing and reheating
Refrigerate within 1 to 2 hours for up to 4 days. Reheat until steaming (165°F / 74°C).
Recipe
Indian Biryani Spiced Turkey Rice Bowl
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Makes
- 4 bowls
Ingredients
- For the biryani
- For the raita
You’ll need: large heavy pot with lid; small bowl; instant-read thermometer
Method
-
Heat the oil in a large pot over medium heat. Fry the onion 12 to 15 minutes, stirring, until deep golden. Remove half for topping.
-
Add the cardamom, cloves and cinnamon and stir 30 seconds until fragrant.
-
Add the turkey and cook 5 to 6 minutes, breaking it up, until no pink remains. Add the garlic, ginger, garam masala, turmeric and salt and stir 1 minute.
-
Drain the soaked rice and stir it in to coat. Add the broth, bring to a boil, cover and cook on low 15 minutes.
-
Scatter the peas over, cover and cook 5 minutes more, until the rice is tender and the turkey reaches 165°F (74°C). Rest 5 minutes, then fluff and remove the whole spices.
-
Mix the yogurt, cucumber and cumin for the raita.
-
Divide among 4 bowls, top with the reserved fried onions and mint and serve with raita.
Questions
Is biryani spicy?
Aromatic rather than hot. Add a chopped green chile with the garlic for heat.
Do I have to soak the rice?
It's not essential but makes longer, fluffier grains.
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