- Make your marinade by combining ginger, garlic, chilli, lemon juice, cardamom powder, cinnamon, garam masala, salt and greek yoghurt in a blender. Pour over your diced turkey breast, cover with cling film and let marinade for at least 2 hours.
- In a pan, heat vegetable oil and fry sliced onions with salt, a cinnamon stick and one star anise. Set your stove to medium heat and cook until onions are soft and golden. If they begin to catch add a tablespoon of water when needed.
- Rehydrate your cranberries in a small bowl of hot water, just enough to cover them. Once the cranberries have rehydrated and are plump and soft, discard the water and set aside.
- Once your turkey has marinated, begin layering your biriyani. Place ? ? of your turkey meat in the base of a heavy iron pot, then add ¼ of your fried onions, a sprinkle of cranberries and fresh herbs and ? ? of your parboiled rice. Repeat this process until you have layered three times. On the top layer finish off with your remaining fried onions.
- Make small holes down to the bottom of your pot to allow steam to escape, then pour you saffron water over the biryani and add a few knobs of butter.
- Bake your biriyani in a preheated oven at 160 degrees for 35 mins. Once cooked remove your biryani from the oven and let sit for 15 mins.
- Meanwhile make your raita, combine greek yoghurt, toasted cumin seeds, grated cucumber, salt and lemon juice.
- Serve your biryani on a large platter, garnish with more fresh herbs, toasted cashew nuts and pomegranate seeds! Merry Christmas!