Turkey Biryani HT
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
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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