Hazelnut and Turkey Biryani

Ingredients list for Hazelnut and Turkey Biryani

• 1/2 cup + to garnish Oregon Hazelnuts
• 5-6 kilograms Whole U.S. Turkey cut into 2 inch pieces on the bone
• 4 cups Basmati rice soaked for 20 minutes and drained
• 1 1/2 cups Yogurt
• 1 tablespoon Biryani masala
• 1/4 teaspoon Turmeric powder
• 1 tablespoon Red chilli powder
• 2 teaspoons Coriander powder
• 2 teaspoons Cumin powder
• a large pi Saffron soaked in 2 tablespoons warm water
• to taste Salt
• 10-12 Cloves
• 4-5 Green cardamoms
• 2 Black cardamoms
• 1 inch Cinnamon
• 1 Bay leaf
• 1/2 cup + to garnish Fresh mint leaves
• 1 cup + to garnish Fried onions
• 2 tablespoons Ginger-garlic paste
• 3-4 Green chillies slit
• 1 tablespoon Lemon juice
• 2 tablespoons Fresh cream or milk
• 2 teaspoons Screwpine water (kewda jal)
• 2 teaspoons Rose water
• 1 inch Ginger cut into thin strips (juliennes)
• for drizzling Ghee
• 1 teaspoon Garam masala powder
• for sealin Whole wheat flour dough

Method

1. Heat plenty of water in a deep pan.
2. Take U.S. Turkey pieces in a large copper lagan, add yogurt, biryani masala, turmeric powder, red chilli powder, coriander powder, cumin powder and 1 tbsp saffron water. Add salt and mix well.
3. Once the water comes to a boil, add rice, cloves, green cardamoms, black cardamoms, cinnamon and bay leaf, Add salt and mix well. Cook till the rice is ¾ done.
4. Add ¼ cup mint leaves, ½ cup fried onion and ginger-garlic paste and green chillies in the turkey mixture and mix well. Add lemon juice and Oregon Hazelnuts and mix well.
5. Drain the rice and spread it evenly over the U. S. Turkey mixture.
6. Add cream to the remaining saffron water, mix and drizzle this over the rice. Drizzle screwpine water, rose water and sprinkle remaining fried onion, ginger strips and remaining mint leaves, and drizzle ghee on top and the sides. Lastly sprinkle garam masala powder on top.
7. Apply dough on the edges of the reverse side of the lid and place it over the pan with the dough side facing downwards. Press to seal and place it on high heat for 5-10 minutes. Reduce the heat to low and continue to cook for 45 minutes.
8. Alternately you can keep the lagan in a preheated oven and cook at 160° C for 45 minutes.
9. Let the biryani rest for 5-10 minutes. Open the lid, transfer the biryani onto a serving platter, garnish with Oregon hazelnuts, fried onions and mint leaves and serve hot.