Turkey Kheema Briyani

>> Wednesday, July 7, 2010

This is a simple and yummy recipe that we can opt for, when we are bored with the usual Turkey kheema curry. I have used 98% fat free turkey kheema and also used just a tablespoon of oil. Hence this briyani turned out to be lighter than the usual briyanis. Lesser fat, just made the lunch lighter without compensating for the taste. Kheem briyani with the chicken tikka masala made it a real happy lunch plate.
Things needed
Basmathi rice - 1 Cup
Water - 1 1/2 Cups
Onion - 1 no. medium sized ( Chopped)
Tomato - 1 no. medium sized ( Chopped)
Turkey kheema - 1 Cup
Bay leaf - 2 nos.
Cloves - 3 nos.
Cinnamon stick - 1 no.
Green chilly - 2 nos.
Coriander leaves - 1/4 Cup (Chopped)
Mint leaves - 1/4 Cup ( Chopped)
Chilly powder - 1 tsp
Coriander cumin powder - 1tsp
Salt - To taste
Oil - 1 tbsp

To grind
Ginger - Medium sized piece (Chopped)
Garlic pearls - 3 nos.
Cardamon - 1 no.
Saunf/ Fennel seeds - 1 tsp
Soak basmathi rice for at least 15 minutes. Heat oil in a pressure cooker, add green chilly, cloves, cinnamon, bay leaf, coriander and mint leaves. Saute them for 2 minutes, then add the chopped onions and cook until it turns pink.
Meanwhile grind all the ingredients under 'to grind' into fine paste. Add this paste to the onions and cook until the raw smell of ginger-garlic paste vanishes. Then add the tomatoes, chilly powder, coriander-cumin powder and cook until tomatoes turns mushy.
Add the kheema and fry it for 5 minutes. Drain water from the soaked rice and add it to the cooker. Fry the rice with the masala for few minutes. Now add water to the rice mixture and adjust for salt.
Bring this mixture to boil. Close the cooker and turn the heat to low. Pressure cook for 10 minutes. Turn off the stove and let the cooker stand on the same heat for 20 minutes.
Hot spicy, tempting Turkey kheema briyani is ready to be enjoyed. We enjoyed it with rich chicken tikka masala.


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