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1
Season turkey legs with salt and roast for 45 minutes at 375 degrees.
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2
Let cool, remove skin and bones, then chop meat into rough 1-inch pieces.
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3
(If using leftover turkey, simply chop the cooked meat.)
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4
In a mixing bowl, combine yogurt, ginger, garlic, garam masala, turmeric and cayenne, plus 1 teaspoon salt.
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5
Add the turkey meat, mix well, and let marinate in mixture for 30 minutes.
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6
Meanwhile, wash and rinse the rice with cold water until the water runs clear.
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7
Soak rice in cold water 20 minutes, then drain in a colander.
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8
Melt 4 tablespoons ghee over medium-high heat in a wide, heavy-bottomed ovenproof Dutch oven.
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9
In batches, fry the onions until crisp and brown, about 5 to 7 minutes per batch.
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10
Drain on paper towels and salt lightly.
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11
Return half the onions to the pot and reserve the other half.
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12
When onions begin to sizzle, add the turkey mixture, stirring well to coat, and let fry lightly for 3 to 4 minutes.
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13
Add tomato paste and stir to combine, then add 1 cup broth and bring to a simmer.
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14
Cook 2 minutes, then add 3 cups broth and bring to a gentle boil.
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15
Taste broth; it should be well salted and highly seasoned.
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16
Add the peppercorns, cloves, cardamom and cinnamon.
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17
Heat oven to 375 degrees.
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18
Add drained rice to pot and stir.
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19
Adjust heat to a brisk simmer and cook, uncovered, for 8 minutes, or until liquid is absorbed and the surface of the rice looks dry.
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20
Top with reserved fried onions.
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21
Cover tightly and bake for 20 minutes.
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22
Remove and let rest for 10 minutes.
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23
(The biryani may be cooked to this point several hours ahead and reheated.)
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24
In a small skillet, melt 2 tablespoons ghee over medium-high heat.
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25
When ghee is hot, add raisins and lightly fry for about 1 minute, until heated through and puffed a bit.
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26
Using a slotted spoon, remove to a small bowl.
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27
In the remaining ghee, fry cashews until barely golden, about 2 minutes.
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28
Remove and combine with raisins.
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29
Sprinkle with salt.
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30
Pile the biryani on a large platter.
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31
Top with raisins and cashews.
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32
Garnish with hard-cooked eggs if desired and shower with cilantro.
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33
Serve with yogurt sauce.
