NM Turkey Biryani

    40 min

    Great for using up left over Christmas turkey or chicken

    5 people made this

    Serves: 4 

    • 500g cooked turkey meat
    • 400g cooked basmati rice
    • 3 tbsp vegetable oil
    • 2 cloves
    • 2 bay leaves
    • 1 star anise
    • 1inch piece of cinnamon stick
    • 1 tsp cumin seeds
    • 4 medium size onions, thinly sliced
    • 1 tbsp garlic, chopped
    • 1 tbsp ginger, chopped
    • 1 green chilli, chopped
    • 1 tsp turmeric powder
    • 1 tsp coriander powder
    • ½ tsp black pepper
    • 1 tsp garam masala
    • 400ml can tomatoes
    • 200ml coconut milk
    • salt to taste
    • 2 tbsp coriander leaves, freshly chopped

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Place the turkey meat in a steamer to heat through and keep warm.
    2. Heat the oil in a pan; add the cloves, bay leaves, star anise, cinnamon stick and cumin seeds.
    3. As the spices crackle in the heat, add the sliced onion and a pinch of salt, sauté until golden.
    4. Stir-in the ginger, garlic and chilli, sauté for 2 minutes or until cooked.
    5. Add the turmeric, coriander, black pepper and garam masala and sauté for 1 minute before adding the tomatoes.
    6. While stirring, bring to simmer and cook for further 2-3 minutes and then add coconut milk and simmer for further 2-3 minutes.
    7. Check for seasoning.
    8. When ready to serve, stir in turkey into the sauce and heat for a minute and add rice and mix lightly with a fork, and garnish with coriander leaves

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