Prep 15 mins
Cook 1 hr
Try something really different with all your leftover Thanksgiving or Christmas turkey.
- 5 tablespoons vegetable oil
- 3 large onions, thinly sliced
- 50 g shelled whole cashew nuts
- 25 g raisins
- 25 g curry paste
- 400 g cooked turkey or 400 g cooked chicken, cubed
- 700 g chopped tomatoes
- 250 g basmati rice
- 2 green cardamoms, lightly crushed
- 1 cinnamon stick, broken
- 6 black peppercorns
- 3 cloves
- 1 pinch saffron
- 1 teaspoon rose water
- Heat 2 tbsp of the oil in a large saucepan and add a third of the onions.
- Fry for 3-4 minutes, add the cashews and fry another couple of minutes.
- Remove the onions and nuts with a slotted spoon, mix with the raisins and set aside.
- Lower the heat and add another tbsp of the oil and cook the remaining onions with curry paste in the pan, covered, for about 10 minutes.
- Add the turkey and fry for 2-3 minutes.
- Add the chopped tomatoes and simmer, covered, for about 15 minutes.
- Meanwhile, wash the rice in a sieve until the water runs clear. Drain thoroughly.
- Heat the remaining oil in a second wide saucepan with a lid.
- Add the spices except for the saffron and cook for a few seconds.
- Add the washed rice and fry for 3-4 minutes, then add 600ml of boiling water, season and return to the boil.
- Stir very briefly, then cover and simmer over a medium heat for 10-12 minutes until the water is absorbed.
- Steep the saffron in the rose water with 1 tbsp hot water.
- Take the turkey off the heat and season to taste.
- Scatter a third of the fried onion mixture over the turkey, top with half the rice and add half of the remaining onions.
- Scatter over some of the rose water, repeat with remaining rice, onions and rose water.
- Cover the pan with a tightly fitting lid and cook over a gentle heat for 10 minutes. You could also put this in a 200 C oven for 10 minutes.
- Serve with freshly chopped coriander.