Turkey Biryani

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Turkey Biryani PostIn honour of National Curry Week we have decided to get the spices rolling with this recipe for turkey biryani. Incredibly delicious and flavourful, celebrate the start of the week in style with this curry recipe that packs a punch. 

Serves 2

Cooking time: 30 mins

What You’ll Need: 

For the bottom layer: 

  • 2 tbsps oil
  • 1 large onion, thinly sliced
  • 1 clove garlic, crushed
  • 1 thumb ginger, finely grated
  • 1 green chilli, finely diced
  • 3 tsps of your favourite curry paste
  • 3 large tomatoes, roughly chopped
  • 300g cooked chicken or turkey
  • A few Nigella seeds
  • Juice of ½ lemon
  • Salt and Pepper

For the rice layer:

  • 1 pouch British Tilda Curry Rice
  • Handful coriander, chopped
  • Handful toasted flaked almonds

For the topping: 

  • 1 red onion, finely sliced and fried until lightly browned
  • Handful of roasted cashews
  • Sprinkle of nigella seeds
  • Sprinkle of mustard seeds

What To Do:

  • Pre-heat the oven to 200°c, 180°c fan, Gas Mark 6
  • Heat the oil in a large pan and add the garlic, ginger, onions and green chilli and fry gently until softened.
  • Add the tomatoes and curry paste and mix well.  Fry for a few minutes
  • Add the chicken or turkey, squeeze over the lemon juice and stir in the nigella seeds. Season well with salt and pepper.
  • Place in the base of an oven proof dish
  • Empty the contents of the Curry rice into a large bowl and mix with the coriander and almonds.
  • Layer over the turkey/chicken mix
  • Top with the fried onions, roasted cashews, nigella seeds and mustard seeds
  • Cover and cook in the oven for 20 minutes
  • Serve with naan breads, mango chutney and cranberry sauce

 

Recipe from Tilda Rice, www.tilda.com 

Wanting dessert? Why not have a look at our Chocolate Dessert Roundup?

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