Creamy Tikka Masala Turkey & Rice Bake

This deliciously layered dish combines tender turkey with a rich, creamy Makhani or Tikka Masala sauce, aromatic basmati rice, and warm spices. Topped with golden fried onions, cashews, and a hint of saffron, this rice bake brings comforting flavors inspired by Indian cuisine into a hearty, family-friendly meal. Perfect for using up leftover turkey in a unique and flavorful way!

Ingredients

• 2 cups white basmati rice
• 10 cups water
• Salt (for boiling rice)
• 2 tbsp ghee or butter
• 2 lbs cooked, chopped turkey
• 1 cup Rupen's Makhani OR Tikka Masala Curry Sauce
• 1 medium potato, thinly sliced
• 1/2 cup store-bought fried onions
• 1/4 cup fresh mint leaves
• 1/4 tsp saffron threads, soaked in 2 tbsp warm milk
• 1/4 cup cashews

Instructions

Step 1: Cook the Rice

1. In a large pot, bring 10 cups of water to a boil. Add salt, then add the basmati rice.
2. Cook the rice on medium heat for 7 minutes until parboiled, then strain and set aside.

Step 2: Prepare the Turkey

1. In a pan, heat 2 tbsp of ghee or butter over medium heat.
2. Add the cooked, chopped turkey and sauté until warmed and lightly golden on the edges. Set aside.

Step 3: Assemble the Biryani

1. Preheat your oven to 350°F (175°C).
2. Grease the bottom of a Dutch oven and layer it with potato slices.
3. Add the turkey over the potatoes.
4. Pour half of Rupen's Makhani or Tikka Masala Curry Sauce over the turkey layer.
5. Add half of the parboiled rice, then sprinkle with fried onions, fresh mint, and half of the saffron milk.
6. Pour the remaining sauce, followed by the rest of the rice. Garnish with fried onions, cashews, and remaining saffron milk.

Step 4: Bake

1. Cover the Dutch oven with a tight lid or aluminum foil and bake for 25 minutes until the flavors meld. Serve.