Turkey Biryani is one of those recipes that sounds fancy but comes together with straightforward steps and ingredients you likely have on hand. The turkey gets marinated in yogurt and warm spices, which tenderizes the meat and builds deep flavor while you go about your day. When you are ready to cook, you blend onions, tomatoes, and fresh herbs into a paste that forms the flavorful base.
The rice and turkey cook together in a pressure cooker, so the grains soak up all those wonderful aromatics. The result is a one pot meal that feels special without requiring hours at the stove.
About the Recipe
This recipe gives you a lighter take on traditional biryani by using turkey instead of the usual chicken or lamb. The overnight marinade does most of the flavor work, so you are not stuck stirring and watching the pot for hours. The ground paste of onions, tomatoes, and fresh herbs creates a rich base without needing a long list of specialty ingredients.
Everything cooks together in the pressure cooker, which means the rice steams perfectly while the turkey finishes cooking. It is a practical way to make biryani at home when you want something satisfying but manageable on a busy schedule.
Why you will love this recipe
The marinade step makes all the difference here because the yogurt tenderizes the turkey while the spices seep into every piece. You get meat that is flavorful all the way through, not just on the surface. The fresh herb paste adds brightness and a bit of heat from the green chillies, which balances the richness of the ghee and butter.
I always appreciate how the whole spices, cardamom, cloves, and cinnamon, release their aroma when they hit the hot oil. The pressure cooker speeds things up considerably, so you go from raw ingredients to a fragrant, steaming pot of biryani in under half an hour of active cooking. It is also forgiving if you need to prep components ahead, since the marinade sits overnight anyway.
Cooking Tips
Do not skip the marinating time because six to eight hours really allows the flavors to develop and the meat to tenderize. When you grind the onion and tomato mixture, let it cool first so the heat does not break your blender. Use a heavy bottomed pressure pan if you have one, as it distributes heat evenly and prevents sticking.
Rinse the basmati rice thoroughly before adding it to remove excess starch, which keeps the grains separate and fluffy. I usually add just enough water to cover the rice by about an inch, but check your pressure cooker manual for specifics.
Serving and Storing Suggestions
This recipe serves four to five people and takes about fifteen minutes of prep time, plus the marinating period. Serve it hot with a side of cool curd raita and some fried onions on top for extra texture. You can store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or on the stovetop with a splash of water to keep the rice moist. The flavors often deepen overnight, so leftovers can taste even better the next day.
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Nutrient Benefits
Turkey is a lean protein that provides essential amino acids and less fat compared to red meat. The yogurt in the marinade adds probiotics and calcium, which support digestion and bone health. Fresh herbs like coriander and mint contribute vitamins A and C, along with antioxidants that help reduce inflammation.
Basmati rice offers complex carbohydrates for sustained energy, and the whole spices such as cardamom and cinnamon have been used traditionally to aid digestion. Using minimal oil and ghee keeps the dish flavorful without excessive fat.
Turkey Biryani
Ingredients
- 250 to 300 g Turkey Meat chopped
- 2 to 3 Onions chopped
- 2 to 3 Tomatoes chopped
- 1/4 cup Yogurt - 1/4 cup
- 2 1/4 tbsp Oil
- 1 tbsp Ghee
- 5 to 6 Green Chillies
- 1 tsp Red Chilli Powder
- 1 1/2 cup Basmati Rice (or any long grain rice)
- 2 1/2 tbsp Butter
- 1/2 tsp Garam Masala Powder
- 1 tbsp Ginger Garlic Paste
- 1 tsp Coriander Powder
- small handful Coriander Leaves
- small handful Mint Leaves
- as per taste Salt
- few Cardamoms
- few Cloves
- a small piece Cinnamon
Instructions
- Mix the yogurt, red chilli powder, coriander powder, garam masala powder and salt.
- Add the turkey pieces and mix until evenly coated.
- Keep aside for 6 to 8 hours or overnight.
- Heat 2 tblsp oil in a pan over medium flame.
- Add the ginger garlic paste and fry for 45 seconds.
- Add the onions and green chillies.
- Saute until onions are transparent.
- Add the tomatoes and cook for 2 minutes.
- Add coriander leaves, mint leaves and remove from flame.
- Cool and grind to a smooth paste.
- Heat ghee and 2 tsp oil in a pressure pan.
- Add cardamom, cloves and cinnamon.
- Fry for a minute.
- Add the ground paste, salt and turkey with the marinade.
- Stir well and cook for 10 to 15 minutes or until the meat is tender.
- Add the basmati rice and pour enough water.
- Cover with a lid and pressure cook until 2 whistles.
- Remove and transfer to a serving dish.
- Garnish with fried onions and serve hot with curd raita.
Recipe Video
Notes
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Frequently Asked Questions
Can I use chicken instead of turkey?
Yes, chicken works perfectly in this recipe. Use boneless thighs or breast pieces and follow the same marinating and cooking steps. The cooking time might be slightly shorter, so check for tenderness after ten minutes.
What if I do not have a pressure cooker?
You can cook this in a heavy pot on the stovetop. After adding the rice and water, cover tightly and simmer on low heat for about twenty to twenty five minutes until the rice is tender and the liquid is absorbed.
How do I know when the biryani is done?
After two whistles in the pressure cooker, let the pressure release naturally. The rice should be fluffy and the turkey tender when you open the lid. If the rice seems undercooked, cover and let it sit for five more minutes off the heat.
Can I prepare the ground paste ahead of time?
Without a doubt. You can make the onion, tomato, and herb paste up to two days in advance and store it in the refrigerator. This cuts down on prep time when you are ready to cook.
Is it necessary to use ghee and oil together?
Using both adds layers of flavor, but you can use just oil or just ghee if you prefer. Ghee gives a richer taste, while oil keeps things a bit lighter. Choose based on what you have and what you enjoy.
3 comments
ooh fab!
I’ll be trying this out over the weekend! Many thanks for sharing.
Will try.. 🙂 Thanks
Wonderful! Can’t wait to jump on it.