Turkey and Cranberry Biryani

Name: Turkey and Cranberry Biryani
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 4 inches piece cucumbers; 1 oz cilantro; 6 tbsp plain yogurt; 12 oz basmati rice; 1 tsp salt; 2 tbsp vegetable oil; 1 large onion; 1 red chili pepper; 2 tsp minced garlic; 2 tsp ginger; 1 tsp ground coriander; 1 tsp turmeric; 2 tsp ground cumin; 3 carrots; 8 oz cooked turkey; 1 cup chicken stock; 3 tbsp cranberry sauce; 1 tsp garam masala; 1 lemon; 6 oz French beans

Turkey, cucumbers and yogurt come together in this South Asian biryani, fragrant with chilli and ginger and steamed.

45 min · Serves 4 · Medium

Method

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Time: Prep 25 min · Cook 20 min · 45 min total
Difficulty: medium

1
Mix together the cucumber, cilantro and plain yogurt and season to taste with salt and freshly ground black pepper.
2
Place the rice in a sieve and rinse under cold running water until the water runs clear. Place the rice into a medium saucepan and pour over 1 pint cold water and add the salt. Bring to the boil, then simmer for 10 minutes until just tender and all the water has been absorbed.
10 min
3
(Once cooked, remove from the heat and cover with a lid - this will let it steam gently while you finish cooking the vegetable mixture).
4
Meanwhile, heat the oil in a large frying pan and fry the onion, chili, garlic, ginger, spices and carrots for 5-6 minutes, stirring frequently. Add the turkey, pour over the stock and simmer for 5-6 minutes. Stir in the cranberry sauce, garam masala, lemon juice and scatter over the French beans, cover and simmer for a further 5 minutes until nearly all the stock has been absorbed and the green beans are just tender. Fluff up the rice with a fork and stir into the vegetable mixture.