- Prep: 4 hours
- Cook: 30 min
- Yield: 4 servings
Ingredients
700 gm U.S. turkey breast
5 gm cumin seeds
1 gm saffron
10 gm preserved rose
50 gm water chestnuts
3 strands mace
4 green cardamom
4 gm nutmeg powder
5 cloves
2 sticks cinnamon
40 gm brown onion paste
20 gm ginger garlic paste
2 boiled eggs
5 gm green chilli paste
5 gm red chilli powder
5 gm turmeric powder
50 gm hung yoghurt
80 ml oil
salt to taste
5 bay leaf
150 gm chopped onion
5 gm garam masala powder
10 gm fresh coriander chopped
1 sliver leaf
100 gm chopped nuts
Directions
1. Debone the U.S. turkey and beat it to flatten it for roulade.
2. Make a paste of 2 teaspoons of cumin seed, mace, cardamom, cloves and cinnamon.
3. In a bowl prepare a stuffing with boiled egg, nuts, salt, preserved rose, water chestnut and powdered spices.
4. Stuff the turkey with this stuffing and prepare a roulade.
5. In a bowl mix together ginger garlic paste, brown onion paste, green chilli paste, ground spices, red chilli powder, turmeric powder, yoghurt, salt and one tablespoon oil. Marinate the turkey in this mixture for 3 to 4 hours in the refrigerator.
6. Heat the remaining oil in a deep pan, add the remaining cumin seeds, bay leaf and green chillies and saute for a minute. Add onions, saute it, and add the marinated turkey roulade along with the marinade. Saute, stirring lightly till the oil begins to separate.
7. Add just enough water to cover the turkey roulade, adjust the salt and cook till the roulade is done. Add saffron thread to add a nice golden colour. Transfer into a serving dish, sprinkle garam masala powder and garnish with coriander leaves, silver leaf and chopped nuts.
8. Serve hot with naan or rice.
