Save to your scrapbook
Turkey Biryani With Red Onion and Coriander
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This hot biryani is ideal for using up roast turkey or chicken, left over from the big day.
2 tbsp sunflower oil
4 carrots, diced
2 red onions, sliced
600g basmati rice
1.2 litres hot chicken stock
400g cooked, skinless turkey, diced
2 tbsp madras curry paste
28g pack fresh coriander, roughly chopped
This recipe works equally well with fresh turkey. Dice a 500g pack Waitrose Fresh Turkey Breast Steaks and sauté with the red onion and carrot for 4-5 minutes. Continue to cook with the rice until the turkey is thoroughly cooked through.
The delicate floral aroma and refreshing taste of real ale goes well with this spicy dish.
Typical values per serving:
This recipe was first published in December 2006.