Biryani is a South Asian mixed rice dish full of flavour. The creaminess of the yoghurt with the rich tomatoes and spices combine to create a mouth-watering eat. Organic turkey compliments it perfectly holding its delicate flavour alongside the mix of fresh, organic vegetables and basmati rice. You can be sure after cooking this, there won’t be any leftovers for tomorrow’s lunch… Sorry about that!
Turkey Biryani Recipe
Rated 5.0 stars by 1 users
Category
Turkey
Servings
6
Prep Time
25 minutes
Cook Time
60 minutes
Biryani is a South Asian mixed rice dish full of flavour. The creaminess of the yoghurt with the rich tomatoes and spices combine to create a mouth-watering eat. Organic turkey compliments it perfectly holding its delicate flavour alongside the mix of fresh, organic vegetables and basmati rice. You can be sure after cooking this, there won’t be any leftovers for tomorrow’s lunch… Sorry about that!
Ingredients
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500g Basmati Rice
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4 tablespoons butter
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3 onions, finely chopped
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1 green pepper, finely chopped
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1 or 2 green chillies, sliced
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4 cloves of garlic, crushed
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½ inch piece fresh ginger, crushed
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2 inch piece fresh turmeric, crushed
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½ tsp cinnamon
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¼ tsp ground cloves
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1 tsp coriander
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2 tsp garam masala
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1 tsp cumin
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2 tsp salt
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5 cardamom pods
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Squeeze of lime
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½ tin chopped tomatoes OR 5 fresh tomatoes
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4 tablespoons natural yoghurt
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Large handful chopped fresh coriander
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800ml turkey or chicken stock
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1 turkey breast, cooked and shredded
Directions
Wash the rice and drain for 20 mins.
In a large frying pan, add 2 tablespoons of butter on a low heat, add the chopped onions, garlic, ginger, chilli, half the turmeric, cumin, coriander, 1 tsp salt and the tomatoes. Cook until it’s a smooth sauce, not too wet. Then add yoghurt, fresh coriander, cardamom, 1 tsp garam masala and cinnamon. Turn heat to high and stir often for 8 - 10 minutes, until cooked through.
When the mixture is thick and smooth, add the turkey. Stir to make sure it is well coated. (If you have any turkey juices left over from the roast, add some here!) Cover and cook on a low heat for 15 minutes.
In a large saucepan on high heat, add 2 tablespoons of butter, cloves, the other half of the turmeric, 1 tsp garam masala, the squeeze of lime and 1 tsp salt. Add the washed rice and fry for 4 - 5 minutes, to coat and seal in the flavours to the rice. Stir continuously. Then add your stock, bit by bit so it’s not too wet but the rice fully cooks through. Turn to low heat and cover to steam the rice for about 10 minutes.
Combine both mixes over a very low heat and add the green pepper so it keeps its crunch.
Spoon into a bowl and serve with a sprinkling of fresh coriander on top, raita, flatbreads and sliced banana!
