Turkey and spring green biriyani

Turkey and spring green biryani

A healthy take on a biryani 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!

4 out of 5 stars(1) Rate this recipe
High protein
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr

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Ingredients

  • 1 tbsp sunflower oil
  • 2 red onions, thinly sliced
  • 1 red Romano pepper, sliced
  • 300g turkey breast strips, cubed
  • 225g LoveLife basmati brown rice
  • 1 tsp cumin seeds
  • ½ x 500g pack essential spring greens, leaves finely shredded
  • 250g LoveLife Puy Lentils
  • 2 tbsp Cooks’ Ingredients madras or rogan josh curry paste
  • 500ml Cooks’ Ingredients chicken stock, hot
  • 1 lemon, cut into wedges

Method

  1. 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.

  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.

Nutritional

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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Overall rating (4/5)

4 out of 5 stars1 rating