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Turkey and Cranberry Biryani
0Image and Recipe Ocean Spray (www.oceanspray.co.uk)
This quick and easy dish is perfect to use up leftovers – and all those spices will keep you warm on cold winter nights.
Turkey and Cranberry BiryaniIngredients
- 4 inch piece cucumber, diced
- Small handful fresh coriander
- 6 tbsp natural yogurt
- 350g / 12oz basmati rice
- 1 tsp salt
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 1 fat red chilli, deseeded and finely chopped
- 2 tsp each minced garlic and ginger
- 1 tsp each ground coriander and turmeric
- 2 tsp ground cumin
- 3 carrots, cut into small chunks
- 225g / 8oz cooked turkey
- 300ml / 1/2pint chicken stock
- 3 tbsp Ocean Spray Cranberry Sauce
- 1 tsp garam masala
- Juice of 1 lemon
- 175g / 6oz French beans, trimmed
Method
- Mix together the cucumber, coriander and natural yogurt and season to taste with salt and freshly ground black pepper.
- Place the rice in a sieve and rinse under cold running water until the water runs clear. Place the rice into a medium saucepan and pour over 600ml/1 pint cold water and add the salt. Bring to the boil, then simmer for 10 minutes until just tender and all the water has been absorbed.
- (Once cooked, remove from the heat and cover with a lid - this will let it steam gently while you finish cooking the vegetable mixture).
- Meanwhile, heat the oil in a large frying pan and fry the onion, chilli, garlic, ginger, spices and carrots for 5-6 minutes, stirring frequently. Add the turkey, pour over the stock and simmer for 5-6 minutes. Stir in the Ocean Spray Original Sauce, garam masala, lemon juice and scatter over the French beans, cover and simmer for a further 5 minutes until nearly all the stock has been absorbed and the green beans are just tender. Fluff up the rice with a fork and stir into the vegetable mixture. Serve with the coriander raita and poppadums.