Turkey Dhum Biriyani:

Ingredients:

Basmati rice 2 cup
Turkey 1/2 kg(with or without bones)
Curd 1 cup
Lemon juice 1/4 cup
Ginger-garlic paste 1-2 spoons
Salt
Saffron 1-2 pinch
Ghee half cup

To be fried in Ghee until reddish brown without any water content:

Onions large 2 thinly sliced in lengthwise
Tomato 2 large thinly sliced lengthwise
Green chili 8 lengthwise slitted
Lemon juice 1/4 cup
Garlic paste 1-2 spoon
Ginger paste 1-2 spoon
Mint leaves 1 cup
Ghee 1/2 cup

To be fried crisply in smoky hot ghee:

Cashew nuts made into halves 1/2 cup
Raisins/Dry grapes 1/2 cup
Black cardamom 3 pods crushed
Green cardamom 3 crushed
Bay leaves 3
Cloves 3
Cinnamon sticks 3
Cumin seeds 1/2 spoon
Fennel seeds 1/2 spoon
Curry leaves 1-2 twigs
Ghee 1 cup
Saffron 1 pinch

Garnish before serving:(per plate)

Onion thinly sliced 2-3 slice
Coriander leaves 2-3 twigs
Carrot thinly sliced like coriander twigs (5-6 slice)
Beet root thinly sliced like coriander twigs (5-6 slice)
Green chillies 1-2 lengthwise slitted
Mint leaves 1/2 cup thinly chopped
Lemon wedges ( 2-3 slice)
Hard boiled eggs sliced with slicer (Use 3-5 slice)

Method:

1. Marinate turkey with curd, salt, saffron, lime juice for complete 2 hours. Then stir-fry them till thr meat is 3/4 th done. Set aside.

2. Cook basmati rice with salt and a spoonful of ghee. The ratio here is 1 cup of rice : 1 1/2 cup of water. Cook till 3/4 of rice is cooked. Or simply cook till one whistle.

3. In a wide vessel add the fried items one layer and 3/4 cooked rice one layer. Next come the cooked meat a layer. Repeat it layer by layer.

4. Turn on the stove into low heat. Cover the vessel and maintain in dhum till the rice is fully cooked.

5. Mix them well. Garnish them before serving.

6. It can be served along with onion raita.