Turkey Biryani with Raita
Serves 4
Ingredients
For the biryani
- 1Kg (2lb 3oz) of cooked turkey meat, diced, kept warm in a steamer
- 400g (14oz) basmati rice, boiled or steamed to just done, kept warm
- 3 tbsp vegetable oil
- 2 cloves
- 2 bay leaves
- 1 star anise
- 1inch piece of cinnamon stick
- 1 tsp cumin seeds
- 4 medium size onions, thinly sliced
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 green chilli, minced
- 1 tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp black pepper powder, freshly crushed
- 1 tsp garam masala
- 4-6 medium size tomatoes, blended to a paste
- 200ml (7floz) coconut milk
- salt to taste
For the raita
- 300g (11oz) greek style yoghurt
- 1 tsp cumin seeds, toasted and crushed to powder
- 4 tbsp seedless cucumber, grated
- salt to taste
- ½ tbsp mint leaves, fine chopped
To serve
- 2 tbsp coriander leaves, freshly chopped
Method
- Heat the oil in a pan; add the cloves, bay leaves, star anise, cinnamon stick and cumin seeds.
- As the spices crackle in the heat, add the sliced onion and a pinch of salt, sauté until golden brown in colour.
- Stir-in the ginger, garlic and chilli, sauté for 2 minutes or until cooked.
- Add the turmeric, coriander, black pepper and garam masala powders and sauté for 1 minute before adding the tomatoes.
- While stirring, bring to simmer and cook for further 2-3 minutes and then add coconut milk and simmer for further 2-3 minutes. Check for seasoning.
- When ready to serve, stir in turkey into the sauce and heat for a minute and add rice and mix lightly with a rice fork.
For the raita
- Whisk the yoghurt and mix in rest of the ingredients and serve chilled.
To Serve
- Garnish with chopped coriander leaves and serve with cucumber raita.
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