Turkey and Cranberry Biryani |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Add a little spice to your Christmas ingredients with this turkey and cranberry biryani - perfect for those leftovers! Ingredients:
4 inches piece cucumbers, diced |
1 ounce cilantro |
6 tablespoons plain yogurt |
12 ounces basmati rice |
1 teaspoon salt |
2 tablespoons vegetable oil |
1 large onion, finely chopped |
1 red chili pepper, deseeded and finely chopped |
2 teaspoons minced garlic |
2 teaspoons ginger |
1 teaspoon ground coriander |
1 teaspoon turmeric |
2 teaspoons ground cumin |
3 carrots, cut into small chunks |
8 ounces cooked turkey |
1/2 pint chicken stock |
3 tablespoons cranberry sauce |
1 teaspoon garam masala |
1 lemon, juice |
6 ounces french beans, trimmed |
Directions:
1. Mix together the cucumber, cilantro and plain yogurt and season to taste with salt and freshly ground black pepper.
2. Place the rice in a sieve and rinse under cold running water until the water runs clear. Place the rice into a medium saucepan and pour over 1 pint cold water and add the salt. Bring to the boil, then simmer for 10 minutes until just tender and all the water has been absorbed.
3. (Once cooked, remove from the heat and cover with a lid - this will let it steam gently while you finish cooking the vegetable mixture).
4. Meanwhile, heat the oil in a large frying pan and fry the onion, chili, garlic, ginger, spices and carrots for 5-6 minutes, stirring frequently. Add the turkey, pour over the stock and simmer for 5-6 minutes. Stir in the cranberry sauce, garam masala, lemon juice and scatter over the French beans, cover and simmer for a further 5 minutes until nearly all the stock has been absorbed and the green beans are just tender. Fluff up the rice with a fork and stir into the vegetable mixture.
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