Ok before we even start on this recipie this is from the curry or gravy leftover from tandoori chicken and tandoori turkey only. The rest are not even recomended and it is a shame to waste the gravy left over from this tasty chicken or turkey dish because it can be made in to another meal. Tandoori Masala Tandoori Turkey Ect. Stovetop And Oven Method I am going to post more tandoori recipes soon so stay tuned and since we have the tandoori turkey, we will just settile for this recipe for now. After the turkey is finished use the gravy for making noodles. I used 1 packet Ching’s haka noodles, and the gravy from the tandoori turkey.
I also added an additional 1/4 cup of water, brought to boil, added the packet of noodles and cooked until the noodles were done. At this point there was nothing else I could do but eat. I added the tandoori turkey pieces back to the noodles and covered for 5 minutes after I shut the stove off then served.
Tandoori Turkey pulau:
This next part is for basmati rice only. You can use white or brown. If you want to make pulao, add 2 green cardamoms, 1 black cardomom crushed with mortar and pestle, 1 pinch of caraway seeds and two cloves. Add the curry to the pot from the tandoori turkey, we will do the tandoori chicken one later after I make tandoori chicken and take a picture. Add 2 cups of water, 1 bullion cube, 2 aloo bukharas and 3 dashes of maggi or knorr aroma. Add 6 handfuls of rice that has been washed and add to the pot with the then curry infused yakhni (soup). Bring to boil and reduce heat to simmer. Cover the pot with banana leaf or aluminum foil and cook for 20 minutes. If you are using brown basmati then allow it too cook for 25 minutes on low and keep checking the rice in between. I use a coldero and they are great for cooking rice.
When the water is absorbed then turn off the burner with the pot covered for 20 mintues and add the tandoori turkey pieces to it and serve.
Tandoori Turkey Briyiani: This is also a white or brown basmati rice recipe only.
Take 6 handfuls of either white or brown basmati rice and rince it until it is clear. The best way is putting the rice in the pot and using a sive to rince the rice this way you see how clear the water is becoming.
Add the rice back to the pot and add 1 quart or 1 liter of water which is enough for 6 handfuls of rice. Bring to a boil and add 1 drop of briyiani essence or 1 drop each of keewra or rose essence. These are found at any Indian and Pakistani grocery stores. Add 2 green cardamom, 2 aloo bukharas, 1 black cardomom crushed with mortar and pestle, 1 pinch of cumin seeds let boil and turn down to simmer. Cover lid with banana leaf or with aluminum foil. and place on the pot and let cook for 20 minutes for white basmati and 25 minutes for brown basmati rice in a caldero.
Keep checking every 5 mintues to see how the rice is cooking and give a gentile stir so you do not break up the rice kernals. When there is no water left take 1 pinch of nido and mix with 1 tbs of water and add one safron thread. The best safron is in Indian stores and very expensive It is like 10 bucks or more per gathering so please use sparingly. Pour this everywhere all over the rice or add 1 pinch of powdered yellow food color and sprinkle on the rice and stir gently. Add the curry left over from cooking the tandoori turkey stir gently again and cover and let it sit for another 20 minutes. Serve with the tandoori turkey on top. You do not need anymore masala because there is already plenty of it from the tandoori turkey.
Please let me know in the comments on how it is working out for you?
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