Turkey Biryani

Preparation

1. Step 1

   Rinse 2 cups basmati rice in a mesh sieve or a colander under cold running water until water runs clear. Transfer to a medium bowl and pour in cold water to cover by at least 1"; let sit at room temperature 30 minutes.

   Step 2

   Meanwhile, mix 2 lb. cooked turkey meat, chopped into bite-size pieces (about 6 cups), 6 garlic cloves, finely chopped, one 2" piece ginger, peeled, finely chopped, 1 cup plain whole-milk yogurt, 2 Tbsp. plus 2 tsp. garam masala, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. tomato paste, 1½ tsp. ground coriander, 1 tsp. Kashmiri or other chile powder (such as cayenne), and 1 tsp. ground cumin in a medium bowl. Taste and season with more salt if needed; set turkey mixture aside.

   Step 3

   Melt ⅔ cup ghee in a large Dutch oven or other heavy pot over high heat. Add 4 medium onions, thinly sliced, and cook, stirring often, until dark golden brown and just starting to crisp, 25–35 minutes. Remove from heat and transfer half of onions to paper towels with a slotted spoon; let drain. Set remaining onions aside in pot.

   Step 4

   Place a rack in middle of oven; preheat to 350°. Pour water into a medium saucepan to fill by three quarters; salt generously. Drain rice and place in saucepan. Add 2 dried bay leaves, one 2" cinnamon stick, 6 whole cloves, and 5 green cardamom pods. Set over high heat and bring to a boil. Immediately reduce heat to medium and simmer until rice is mostly cooked (it should still have some chew in the center), about 5 minutes. Drain rice and rinse under cold running water. Shake sieve to remove excess water from rice; set aside.

   Step 5

   Add remaining 2 Tbsp. ghee to reserved onions in pot and melt over medium heat. Add reserved turkey mixture and cook, gently stirring occasionally, until turkey is warmed through and starting to brown in a few spots, about 4 minutes. Stir in 1 cup whole milk and bring to a gentle simmer. Add reserved rice, arranging in an even layer, and top with ⅔ cup golden raisins. (Do not stir; you want to keep layers distinct.) Cover and bake 20 minutes.

   Step 6

   Remove pot from heat and let biryani sit, covered, 8 minutes. Uncover, top with ⅓ cup unsalted roasted cashews, coarsely chopped, 2 cups coarsely chopped mint, and drained fried onions. Mix biryani thoroughly, scraping bottom, to serve.

   Do Ahead: Turkey mixture can be made 12 hours ahead. Cover and chill.