A biryani consists of curried meat, poultry, fish or vegetables combined with basmati rice to make a complete meal. Here a turkey curry is layered with the rice and baked, then served with a fresh cucumber raita.
The turkey curry can be made in advance and the dish finished later by cooking the rice and baking the two together. Or, you can cook the curry uncovered so that some of the liquid evaporates, and cook the rice completely, for 10–15 minutes. Mix them without baking. * To make a mixed bean biryani, omit the turkey and use 1 can each of chickpeas, red kidney beans and black-eyed beans, all about 410 g, drained and rinsed. Cook the onion and spice mixture as in the main recipe, then add the tomatoes, 450 ml (15 fl oz) vegetable stock, the sultanas and mixed beans. Cook gently for 15–20 minutes. Layer in a casserole with the part-cooked rice and bake. * For a chickpea and vegetable biryani, use 2 cans chickpeas, about 410 g each, drained and rinsed. Cook as for the mixed bean biryani, adding thickly sliced new potatoes and carrots and cauliflower florets with the chickpeas.
Turkey is a good source of many of the B vitamins, including B1, niacin and B12, and zinc. Zinc is vital for normal growth, as well as for the efficient functioning of the immune system. * Yogurt provides calcium, protein and B vitamins. Traditional Greek-style yogurt is higher in fat than plain low-fat yogurt, but mixing the two together means you reduce the total amount of fat while retaining the creaminess that Greek-style yogurt gives.
B12, zinc * B6, E, niacin, copper, potassium, selenium * A, B1, B2, C, folate, calcium, iron