Onion 1
Tomato 1
Basmati rice 1 cup
Ginger garlic paste 1 spn
Turkey 500g
Mint corriander leaves 1 cup finely chopped
Turmeric 1/2 spn
Chilli powder 2 spn
Curd 1/2 cup
Salt as required
Oil 2 spn
Butter or ghee 2 spn
Coconut milk 1/2 cup optional

For fresh biriyani masala powder
Dry grind all biriyani spices
Cinnamon 1 inch
Cloves 2
Elachi 2
Bay leaves 1
Star annise 1
Corriander seeds 1 spn
Black pepper 1 spn
These are basic.. add any other biriyani spices if you have..

Cut and clean Turkey..
Heat oil in a pan. I did it in instant pot..
Add oil
Add the fresh biriyani masala powder..
Fry for 1 minute
Add onion fry until translucent.
Add in ginger garlic paste fry again
Add tomatoes fry again
Add in turkey and little salt.
Add turmeric and chill powder too..
Add curd and mix well.
Press cook for 2 minutes high in ip..
Release the pressure manually
Add in rice
Mint corriander leaves..
Add coconut milk and 1 cup water..
Check the water level of gravy and adjust along with how much rice u are adding..
Check salt. Add a spoon of lemon juice if required..
Cook in rice mode low pressure for 8 minutes..

Yummy Turkey biriyani ready.. serve hot with raita or gravy..

This method can be used for any kind of biriyani.. the flavor is totally different from my previous biriyani’s..