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Wednesday, 31 October 2012 10:18

Indian Biriyani Turkey Wings

Serves 4.

8 turkey wing pieces or substitute with chicken

2 brown onions, halved lengthways, thinly sliced

2 teaspoons cumin seeds

1 teaspoon coriander seeds

6 whole cardamom, bruised

6 whole cloves

1 teaspoon saffron threads

2 cinnamon sticks

teaspoons cayenne pepper

1 cups basmati rice

3 cups chicken stock

20g butter

1 bunch coriander, sprigs removed

1 cup thick Greek style yoghurt

cup toasted flaked almonds


Put wing pieces into a saucepan and cover with cold water. Place over a high heat and bring to the boil. Reduce heat to medium and simmer for 30 minutes or until tender. Drain and cool.

Preheat oven to 180C. Heat 1 tablespoon oil in a large heavy based dish over a medium high heat.

Add half the wing pieces and cook for 5 minutes or until browned on all sides. Transfer to plate. Cook remaining wings and transfer to plate.

Add remaining oil and onion to pan and cook, stirring often for 10 minutes or until golden brown. Transfer half the onion to a small bowl and set aside.

Add cumin seeds, coriander seeds, cardamom, cloves, cinnamon sticks, saffron threads and cayenne pepper to remaining onion. Cook for 1 minute or until aromatic.

Stir rice into pan, coating with spice mixture. Add stock to pan and bring to the boil. Return turkey wing pieces to pan. Cover and place in oven. Cook for 20-25 minutes or until rice is tender. Stir butter into rice mixture. Season well with salt and pepper.

Meanwhile, roughly shop half the coriander sprigs and put into a small food processor with yoghurt. Process until a smooth pale green sauce forms. Season with salt and pepper.

To serve, transfer rice and turkey wing pieces to a platter. Sprinkle with reserved onion, almonds and remaining coriander sprigs. Serve with sauce on the side.

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