A healthy take on a biriyani which offers a fragrant and punchy rice dish with turkey. The rice is fluffy and when served with spring greens and plenty of spices, makes for a well-balanced dish. A must-try!
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Preheat the oven to 200˚C, gas mark 6. Heat the oil in a large flameproof 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.
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.
Typical values per serving when made using specific products in recipe
Energy | 2,336kJ/ 554kcals |
|---|---|
Fat | 9.4g |
Saturated Fat | 1.6g |
Carbohydrates | 64g |
Sugars | 9.8g |
Fibre | 12g |
Protein | 46g |
Salt | 1.3g |
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