Turkey Biryani Recipe

Heat 2 tbsp of the oil in a large flameproof casserole dish.
Add one thrid of the onions and fry for 3-4 minutes until they start to brown.
Add the cashew nuts and fry for a further 2-3 minutes.
Remove the onions and nuts with a slotted spoon, mix withthe raisins and leave until required.
Lower the heat add a further 1 tbs oil and cook the remaining onions with the curry paste in the pan, covered, for about 10 minutes, until the onions are very soft.
Add the turkey and stir-fry for a further 2-3 minutes.
Add the chopped tomatoes and simmer, covered for 15 minutes.
Wash the rice in a sieve until the water runs clear and drain thoroughly.
Heat the remaining oil in a wide saucepan with a lid, add the spices, except for the saffron and cook for a few seconds.
Add the washed rice and stir-fry for 3 - 4 minutes.
Add 600 ml of boiling water, seasons, and return to the boil.
Stir very briefly, then cover and simmer over a moderate heat for 10-12 minutes, until all the water is absorbed.
steep the saffron in the rose water with 1 tbsp hot water.
Take the turkey off the heat and sason to taste.
Scatter one third of the fried onion mixture over the turkey, then top with half the rice.
Scatter half of the remaining onions on the top with half of the saffron and rose water.
Repeat with the remaining rice, onions, saffron and rose water.
Cover the pan with a tightly fitting lid and cook over a very gentle heat for 10 minutes.
Alternatively, place in a hot oven at 200 degrees centigrade (gas mark 6) for 6 - 10 minutes.
Serve with roughly chopped fresh coriander.

Ingredients

Instructions

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