From craving to table
Instructions
- 1
Rinse the basmati rice under cold water until the water runs clear. Soak in fresh water for 15 minutes, then drain.
- 2
If using, soak saffron threads in 2 tablespoons warm milk and set aside.
- 3
Heat 1 tablespoon oil in a large skillet over medium heat. Add cumin seeds and cook for 30 seconds.
- 4
Add sliced onions and sauté for 10 minutes, stirring occasionally, until golden brown and caramelized. Remove half of the onions and set aside for garnish.
- 5
Add garlic and ginger to the onions in the skillet; cook for 1 minute until fragrant.
- 6
Add ground turkey and cook, breaking up the meat, until no longer pink.
- 7
Stir in diced tomato, yogurt, garam masala, coriander, turmeric, chili powder, cinnamon, black pepper, and 1 teaspoon salt. Cook for 5-7 minutes until tomatoes are soft and mixture thickens.
- 8
Fold in half of the cilantro and mint, then remove the skillet from heat.
- 9
In a large saucepan, bring 2 1/2 cups water and 1/2 teaspoon salt to a boil. Add drained rice, reduce heat to low, cover, and simmer for 10-12 minutes, or until rice is just tender and water is absorbed.
- 10
To assemble, layer half the rice in a serving bowl or dish. Top with the turkey mixture, then layer the remaining rice over the top.
- 11
Drizzle the saffron milk over the rice (if using), and sprinkle reserved caramelized onions, cilantro, and mint on top.
- 12
Cover and let rest for 5 minutes. Fluff rice gently and serve warm with lemon wedges.