Fine Cooking Magazine - November/December 2020

Servings:4

In India, the aromatic rice dish known as biryani consists of layering cooked rice with spiced meat or vegetables before baking it. In this simplified version, everything is cooked in one pot on the stove.

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3 Tbs. unsalted butter
1 16- to 20-oz. package ground turkey
2 Tbs. curry powder
Kosher salt
1 cup frozen peas
1 medium onion, thinly sliced
6 green cardamom pods
4 whole cloves
1 3-inch cinnamon stick
4 medium cloves garlic, very thinly sliced
1 Tbs. minced fresh ginger
1 cup basmati rice
2 cups lower-salt chicken broth
1/4 cup golden raisins
1/2杯烤藏镭器ws
1/3 cup chopped fresh cilantro

Calories (kcal) : 630
Fat Calories (kcal): 240
Fat (g): 27
Saturated Fat (g): 10
Polyunsaturated Fat (g): 4.5
Monounsaturated Fat (g): 10
Cholesterol (mg): 100
Sodium (mg): 420
Carbohydrates (g): 67
Fiber (g): 5
Protein (g): 34

Preparation

In a heavy-duty 5-quart pot, heat 1 Tbs. of the butter over medium-high heat. Add the turkey, 1 Tbs. of the curry powder, and 1/2 tsp. salt. Cook, stirring occasionally, until the turkey is lightly browned and cooked through, 5 to 8 minutes. Transfer to a bowl, stir in the peas, and set aside.
Heat the remaining 2 Tbs. butter in the pot over medium-high heat. Add the onion, cardamom pods, cloves, cinnamon stick, and 1/2 tsp. salt and cook, stirring frequently, until the onion begins to brown, about 3 minutes. Add the garlic and ginger, and cook, stirring, for 1 minute. Stir in the rice and the remaining 1 Tbs. curry powder. Add the broth and raisins, and bring to a simmer. Turn the heat down to low, cover, and cook until the rice is just tender and the liquid is absorbed, 10 to 12 minutes.
Discard the cinnamon stick. Fold the turkey mixture, cashews, and cilantro into the rice, and cook just until the turkey and peas are warm. Season to taste with salt and serve.