Turkish Biryani Recipe

Ingredients

The Turkish version of biryani is typically made with lamb or beef, whereas the Indian version uses chicken or goat. Additionally, Turkish biryani uses a different blend of spices, including cumin, coriander, and paprika, which give it a unique flavor profile. This recipe also includes traditional Turkish ingredients such as eggplant and yogurt. We alse have the original recipe for Biryani, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 2 cups (470ml) water 2 cups (470ml) water
• 1 lb (450g) lamb, cubed 1 lb (450g) lamb, cubed
• 1 onion, chopped 1 onion, chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 eggplant, cubed 1 eggplant, cubed
• 1 red bell pepper, chopped 1 red bell pepper, chopped
• 1 tbsp (15ml) tomato paste 1 tbsp (15ml) tomato paste
• 1 tsp (5g) cumin 1 tsp (5g) cumin
• 1 tsp (5g) coriander 1 tsp (5g) coriander
• 1 tsp (5g) paprika 1 tsp (5g) paprika
• 1/2 tsp (2.5g) cinnamon 1/2 tsp (2.5g) cinnamon
• 1/2 tsp (2.5g) turmeric 1/2 tsp (2.5g) turmeric
• 1/2 cup (120ml) plain yogurt 1/2 cup (120ml) plain yogurt
• Salt and pepper to taste Salt and pepper to taste
• 2 tbsp (30ml) olive oil 2 tbsp (30ml) olive oil

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 25g (9g saturated)
• Carbohydrates: 50g (6g sugars)
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice in cold water and drain.
2. 2.
   In a large pot, bring the water to a boil and add the rice. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.
3. 3.
   In a separate pan, heat the olive oil over medium-high heat. Add the lamb and cook until browned on all sides.
4. 4.
   Add the onion and garlic to the pan and cook until softened.
5. 5.
   Add the eggplant and red bell pepper to the pan and cook for 5-7 minutes, or until softened.
6. 6.
   Add the tomato paste, cumin, coriander, paprika, cinnamon, turmeric, salt, and pepper to the pan and stir to combine.
7. 7.
   Add the yogurt to the pan and stir to combine.
8. 8.
   Add the cooked rice to the pan and stir to combine.
9. 9.
   Serve hot.

Treat your ingredients with care...

• Eggplant — To reduce bitterness, sprinkle salt on the eggplant cubes and let them sit for 30 minutes before cooking.

Tips & Tricks

• Use a heavy-bottomed pot to prevent the rice from burning.
• Let the biryani sit for a few minutes before serving to allow the flavors to meld together.
• Substitute lamb with beef or chicken if desired.
• Serve with a side of cucumber and tomato salad.

Serving advice

Serve hot with a side of cucumber and tomato salad.

Presentation advice

Garnish with fresh parsley or cilantro.