Ingredients

. 1 Turkey breast, cut to medium pieces

. 2 ½ Cups House Brand Basmati Rice

. 5 Tomatoes, chopped

. 5 tbsp clarified butter or ghee

. 2 tbsp House Brand Coriander Powder

. 1 tbsp House Brand Briyani Masala

. 2 tbsp House Brand Chilli Powder

. 1 tbsp garlic paste

. 1 Cinnamon stick

. 4 Cardamom

. 3 Cloves

. ½ cup yoghurt

. 1 tbsp ginger paste

. 10 green chillies

. 5 onions, chopped

. 3 tbsp vegetable oil

Method

. Marinate turkey with yoghurt, Chilli powder, coriander powder, briyani masala and salt. Set aside for at least 4 hours

. Add 3 tablespoons of oil to the frying pan. Add ginger garlic paste when oil is hot and fry till golden brown

. Now add cut onions, green chillies and fry till onions are transparent. Add tomatoes and fry well. Add mint and coriander leaves and set aside to cool. Once cool, blend all this in a blender till mixture becomes finely grinded.

. Add ghee and oil to frying pan, when heated add cloves, cardamom and cinnamon. Add the blended and the marinated mixtures and mix well. You can also add mint and coriander leaves while cooking

. If using pressure cooker, let the mixture with turkey cook for 2 whistles. Otherwise for frying pan cook the mixture for 30 – 40 minutes, till the meat half cooked. Meanwhile wash the basmati rice well and drain the water. Once meat is ready, add water and basmati rice.

. Rice to water ratio should be 1:2 (The water includes the gravy for cooking the meat). Add salt to the mixture. Let the rice cook. Once done serve hot with curd raita.