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Turkey and spring green biriyani
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1 tbsp sunflower oil
2 red onions, thinly sliced
1 red Romano pepper, sliced
300g pack turkey breast strips, cubed
225g LoveLife basmati brown rice
1 tsp cumin seeds
½ x 500g pack essential spring greens, leaves finely shredded
250g pouch LoveLife puy lentils
2 tbsp Cooks’ Ingredients madras or rogan josh curry paste
500ml Cooks’ Ingredients chicken stock, hot
1 lemon, cut into wedges
1. Preheat the oven to 200˚C, gas mark 6. Heat the oil in a large fl ameproof casserole and cook the onions and pepper for 5 minutes. Stir in the turkey, rice and cumin seeds and cook for 30 seconds, then add the spring greens, lentils, curry paste and stock.
2. Bring to the boil and simmer for 5 minutes. Then cover the dish and bake for 40-50 minutes, stirring once or twice until the rice is tender and the stock absorbed. Fluff up the rice with a fork and serve with lemon wedges for squeezing over.
This recipe appeared in Waitrose Health, Spring /Summer 2019 issue
Typical values per serving:
This recipe was first published in April 2019.