How to make Hazelnut and Turkey Biryani -

No one ever said no to a biryani & you surely won't resist this one too. Prepared with U.S Turkey & Oregon Hazelnuts, this one's an experience you might've never had before. Join U.S. Consul General David Ranz and me as we prepare this scrumptious biryani. Dive into the flavours now!

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Oregon Hazelnuts, Whole U.S. Turkey

Cuisine : Fusion

Course : Rice

Hazelnut and Turkey Biryani

Hazelnut and Turkey Biryani Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 1-1.30 hour

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Hazelnut and Turkey Biryani Recipe

  • Oregon Hazelnuts 1/2 cup + to garnish

  • Whole U.S. Turkey cut into 2 inch pieces on the bone 5-6 kilograms

  • Basmati rice soaked for 20 minutes and drained 4 cups

  • Yogurt 1 1/2 cups

  • Biryani masala 1 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 tablespoon

  • Coriander powder 2 teaspoons

  • Cumin powder 2 teaspoons

  • Saffron soaked in 2 tablespoons warm water a large pi

  • Salt to taste

  • Cloves 10-12

  • Green cardamoms 4-5

  • Black cardamoms 2

  • Cinnamon 1 inch

  • Bay leaf 1

  • Fresh mint leaves 1/2 cup + to garnish

  • Fried onions 1 cup + to garnish

  • Ginger-garlic paste 2 tablespoons

  • Green chillies slit 3-4

  • Lemon juice 1 tablespoon

  • Fresh cream or milk 2 tablespoons

  • Screwpine water (kewda jal) 2 teaspoons

  • Rose water 2 teaspoons

  • Ginger cut into thin strips (juliennes) 1 inch

  • Ghee for drizzling

  • Garam masala powder 1 teaspoon

  • Whole wheat flour dough for sealin


Step 1

Heat plenty of water in a deep pan.

Step 2

Take U.S. Turkey pieces in a large copper lagan, add yogurt, biryani masala, turmeric powder, red chilli powder, coriander powder, cumin powder and 1 tbsp saffron water. Add salt and mix well.

Step 3

Once the water comes to a boil, add rice, cloves, green cardamoms, black cardamoms, cinnamon and bay leaf, Add salt and mix well. Cook till the rice is ¾ done.

Step 4

Add ¼ cup mint leaves, ½ cup fried onion and ginger-garlic paste and green chillies in the turkey mixture and mix well. Add lemon juice and Oregon Hazelnuts and mix well.

Step 5

Drain the rice and spread it evenly over the U. S. Turkey mixture.

Step 6

Add cream to the remaining saffron water, mix and drizzle this over the rice. Drizzle screwpine water, rose water and sprinkle remaining fried onion, ginger strips and remaining mint leaves, and drizzle ghee on top and the sides. Lastly sprinkle garam masala powder on top.

Step 7

Apply dough on the edges of the reverse side of the lid and place it over the pan with the dough side facing downwards. Press to seal and place it on high heat for 5-10 minutes. Reduce the heat to low and continue to cook for 45 minutes.

Step 8

Alternately you can keep the lagan in a preheated oven and cook at 160° C for 45 minutes.

Step 9

Let the biryani rest for 5-10 minutes. Open the lid, transfer the biryani onto a serving platter, garnish with Oregon hazelnuts, fried onions and mint leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.