Directions

For frying the whole spices:

1. Add the ghee/ oil in a hot pan. Start with bay leaf and black cardamom, and then add the rest.
2. Turn the heat down to medium
3. Toss them and let them sputter and flavour the oil and roast.

  For the gravy:

1. To the spices in the oil, add chopped garlic and sliced onions and let them cook for a couple of minutes.
2. Add tomatoes and let them stew and cook for another 5 mins. The oil should start separating in the onion and tomato mixture. It will leave a trail and look less like a stew.
3. Add coriander powder, salt and yoghurt at this point and cook for another few minutes. If you're using a masala blend instead of some of the whole spices, add it now.
4. If you're using uncooked turkey in this recipe you would be adding the boneless strips along with the yoghurt. Let them all cook together.
5. This will all take about 10 minutes.
6. Add the rice on top and 1/2 cups of water. Stir it all together and bring it to a boil
7. Turn it down to a slow simmer.
8. If you're using cooked turkey strips, place them on top of the rice.
9. Cover with a tight lid and leave it for 10 minutes. The water will be absorbed by the rice.
10. Sprinkle the mint leaves on top and pour in the saffron water. Turn the heat off and leave the lid on until everybody is at the table.