Turkey Biryani
WinterPoultryServes 4–6
Ingredients
- 2 tablespoons sunflower oil
- 4 diced carrots
- 2 sliced red onions
- 600g basmati rice
- 1.2 litres hot chicken stock
- 400g diced cooked turkey
- 2 tablespoons Madras curry paste
- 2 tablespoons fresh chopped coriander
Method
Heat the oil in a large flameproof casserole, add the carrots and onions and cook for five to six minutes until softened.
Add the curry paste and cook out for a minute or so, then add the rice, stock and turkey.
Bring to the boil, reduce the heat and simmer, covered, for about 15 minutes until the rice is tender and the liquid absorbed.
Stir in the coriander and serve.
From the January 2020 edition of the Churston Farm Shop recipe collection. View the original edition (PDF)