Mughlai (Delhi & Lahore)
(Leftover) Turkey Biryani with Red Onion and Cilantro
Turkey, carrots and basmati rice come together in this South Asian biryani, simmered on the stove. Serve with poppadoms and mango chutney.
35 min · Serves 6 · Easy
6
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 20 min · 35 min total
- easy
- 1
Add 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, pour over the stock, then add the turkey. Stir in the curry paste and bring to the boil. Reduce the heat then cover and simmer gently for about 15 minutes, until the rice is tender and the liquid has been absorbed.
- 3
Stir in the cilantro, then divide between serving bowls. Serve with poppadoms and mango chutney.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
