Turkey Biryani

Wash rice well and drain in a sieve for at least 30 minutes.

In a large frying pan, in 2 tablespoons butter or ghee fry onion, garlic and ginger until onion is soft and golden. Add chilli, turmeric, cumin, coriander, salt and the tomatoes. Fry, stiring constantly for 5 minutes. Add yoghurt, coriander, cardamom, garam masala and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.

When the mixture is thick and smooth, add the turkey pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the turkey is tender, approximately 35 to 45 minutes. There should only be a little very thick sauce left when turkey is finished cooking. If necessary, cook uncovered for a few minutes to reduce the sauce.

In a large frying pan, heat vegetable oil (or ghee) and fry the onions until they are golden. Add cardamom, cloves, cinnamon stick, ginger and washed rice. Stir continuously until the rice is coated with the spices.

In a casserole, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the turkey mixture and the potatoes; gently mix them into the rice. Bring to the boil. Cover the casserole tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.