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Turkey Biryani    HT  MC  40mins

Serves 4-6 Hot Poultry Grains Spices Herbs Leftovers Indian Ind Curries Main Course Gluten Wheat Dairy Free Eggless

2 tbsp Vegetable Oil
4 Carrots, chopped
2 Onions, sliced
450g/1lb Basmati Rice
1.1L/40fl.oz. Fresh Chicken Stock
400g/14oz cooked Turkey, diced
1-2 tbsp Curry Powder (check ingredients)
2 tbsp freshly chopped Coriander


1. Heat the oil to a large flameproof casserole dish and set it over a medium heat. Add the carrots and onions, and cook for 5-6 minutes until the onions are softened.

2. Add the rice, stock, turkey and curry powder, stir to mix well and bring to the boil. Reduce the heat, cover and simmer gently for about 15 minutes, until the rice is tender and the liquid has been absorbed.

3. Just before serving, stir in the chopped coriander.

A quick, spicy, easy way to use up leftover turkey at Christmas.


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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