Ingredients:

For Meat Marination:

Turkey 2-4 large pieces
Ginger-garlic paste 1 spoon(freshly prepared)
Green chili 2 minced
Scallion 1 grated
Country Tomato 1 grated
Mint 6-8 leaves bruised
Cilantro leaves bruised few
Lemon 1 fruit freshly squeezed
Rock Salt
Chili Powder 1/4 spoon
Yogurts 1/4 cup.

For Biriyani:

Long Grained Rice 2 cups
Green chilies 6 slitted
Onions 1 sliced
Tomatoes 2 chopped
Salt
Chili powder (optional…its not used generally)
Mint leaves 1 fistful
Cilantro few leaves
Ghee 1 cup.

Spices:

Cloves 3
Cinnamon 2 sticks
Cardamm 6 crushed
Bay leaves 3 crumbled
Star anise 2
Marati Mokku 3
Rose petal few(dried)
Birinji flower 1
Saffron few strands – tapped

Method:

Spray oil in an oven safe tray, arrange the marinated meat on it, spray oil if necessary. Bake the meat for about one and half hours, 450 F. When the meat is done’ to reddish brown and cooked thoroughly, remove from heat.

In a wide crock pot, heat ghee. Throw in all the spices. Let them crackle up.

Then add chilies, wait till it splutters and turns white.

Followed by onions…fry real good till fragrant. Maybe add salt to hasten your process.

Now add tomatoes, cover and cook. When tomatoes turn pulpy, add chili powder and baked meat to it. Then stir-in rice, add enough water. Cover and cook.

Once the rice is done, remove from heat.

Serve warm as a main dish.