Turkey Biryani

The SpiceTheWorld way to use up that extra turkey after the Christmas feast

Serves 4 (Estimated) Rating 4 (1-5)

Prep Time 10 Minutes Cooking Time 30 Minutes

700g cooked turkey meat
3 tablespoon vegetable oil
2 cloves
2 bay leaves
1 star anise
3 cm piece of cinnamon stick
1 teaspoon cumin seeds
4 medium size onions thinly sliced
1 tablespoon garlic chopped
1 tablespoon ginger chopped
1 green chilli chopped
1 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon black pepper
1 teaspoon Garam Masala
400ml can tomatoes
200ml coconut milk
Salt to taste
400g freshly cooked basmati rice
2 tablespoon coriander leaves freshly chopped
Place the turkey meat in a steamer to heat and keep warm.
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.
Stir-in the ginger garlic and chilli fry for 2 minutes.
Add the turmeric coriander black pepper and garam masala and fry for 1 minute.
Now add the tomatoes.
While stirring bring to simmer and cook for further 2-3 minutes
Then add coconut milk and simmer for further 2-3 minutes.
Add salt to season.
When ready to serve stir in the turkey and cook for one minute.
Now add the cooked rice and mix lightly with a fork.
Garnish with coriander leaves and serve.