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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Try something really different with all your leftover Thanksgiving or Christmas turkey. Ingredients:
5 tablespoons vegetable oil |
3 large onions, thinly sliced |
50 g shelled whole cashew nuts |
25 g raisins |
25 g curry paste |
400 g cooked turkey or 400 g cooked chicken, cubed |
700 g chopped tomatoes |
250 g basmati rice |
2 green cardamoms, lightly crushed |
1 cinnamon stick, broken |
6 black peppercorns |
3 cloves |
1 pinch saffron |
1 teaspoon rose water |
Directions:
1. Heat 2 tbsp of the oil in a large saucepan and add a third of the onions.
2. Fry for 3-4 minutes, add the cashews and fry another couple of minutes.
3. Remove the onions and nuts with a slotted spoon, mix with the raisins and set aside.
4. Lower the heat and add another tbsp of the oil and cook the remaining onions with curry paste in the pan, covered, for about 10 minutes.
5. Add the turkey and fry for 2-3 minutes.
6. Add the chopped tomatoes and simmer, covered, for about 15 minutes.
7. Meanwhile, wash the rice in a sieve until the water runs clear. Drain thoroughly.
8. Heat the remaining oil in a second wide saucepan with a lid.
9. Add the spices except for the saffron and cook for a few seconds.
10. Add the washed rice and fry for 3-4 minutes, then add 600ml of boiling water, season and return to the boil.
11. Stir very briefly, then cover and simmer over a medium heat for 10-12 minutes until the water is absorbed.
12. Steep the saffron in the rose water with 1 tbsp hot water.
13. Take the turkey off the heat and season to taste.
14. Scatter a third of the fried onion mixture over the turkey, top with half the rice and add half of the remaining onions.
15. Scatter over some of the rose water, repeat with remaining rice, onions and rose water.
16. Cover the pan with a tightly fitting lid and cook over a gentle heat for 10 minutes. You could also put this in a 200 C oven for 10 minutes.
17. Serve with freshly chopped coriander.
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