Turkey Biryani    HT  MC  40mins

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

Ingredients
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

Instructions

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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