Ingredients:

  • 2 tbsp olive oil
  • 1 large onion, finely diced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 whole cinnamon sticks
  • 3 whole green cardamom pods
  • 1 lb lean ground turkey
  • 1 tsp turmeric powder
  • 1 tbsp garam masala
  • 1 tsp Kashmiri red chili powder
  • 1/2 tsp salt
  • 1/2 cup Greek yogurt
  • 2 cups Basmati rice, rinsed
  • 3 cups low-sodium chicken broth
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh mint leaves, chopped

Instructions:

  1. Heat olive oil over medium heat. Add cinnamon sticks and cardamom pods, stirring for 30 seconds. Add diced onion and sauté until translucent and golden brown. Stir in ginger and garlic pastes, cooking for 60 seconds.
  2. Increase heat to medium-high and add the ground turkey. Break the meat apart and cook until mahogany-colored and no longer pink. Stir in turmeric, garam masala, and chili powder until the meat is evenly coated.
  3. Stir in the Greek yogurt and salt until a thick sauce coats the turkey. Add rinsed basmati rice and stir for 1 minute to toast the grains. Pour in the broth and fold in the fresh cilantro and mint.
  4. Bring to a boil, then immediately reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes.
  5. Turn off the heat and let the pot sit undisturbed with the lid on for 5-10 minutes to allow the rice to steam.