Prep 15 mins
Cook 1 hr
This is a recipe that I have found in 'Waitrose Seasons' free magazine (Christmas 05). It is a very good recipe for using leftovers, which is always useful with the Christmas turkey.
- 5 tablespoons peanut oil
- 3 large onions, finely sliced
- 50 g shelled whole cashew nuts
- 25 g raisins
- 2 tablespoons curry paste
- 400 g cooked turkey or 400 g cooked chicken, cut into cubes
- 690 g chopped tomatoes or 690 g passata
- 250 g basmati rice
- 3 green cardamom pods, lightly crushed
- 1 cinnamon stick, broken
- 6 black peppercorns
- 3 cloves
- 1 pinch saffron strand
- 3 -5 drops rose water
- Heat 2 tbsp of the oil in a large flameproof casserole dish.
- Add one thrid of the onions and fry for 3-4 minutes until they start to brown.
- Add the cashew nuts and fry for a further 2-3 minutes.
- Remove the onions and nuts with a slotted spoon, mix withthe raisins and leave until required.
- Lower the heat add a further 1 tbs oil and cook the remaining onions with the curry paste in the pan, covered, for about 10 minutes, until the onions are very soft.
- Add the turkey and stir-fry for a further 2-3 minutes.
- Add the chopped tomatoes and simmer, covered for 15 minutes.
- Wash the rice in a sieve until the water runs clear and drain thoroughly.
- Heat the remaining oil in a wide saucepan with a lid, add the spices, except for the saffron and cook for a few seconds.
- Add the washed rice and stir-fry for 3 - 4 minutes.
- Add 600 ml of boiling water, seasons, and return to the boil.
- Stir very briefly, then cover and simmer over a moderate heat for 10-12 minutes, until all the water is absorbed.
- steep the saffron in the rose water with 1 tbsp hot water.
- Take the turkey off the heat and sason to taste.
- Scatter one third of the fried onion mixture over the turkey, then top with half the rice.
- Scatter half of the remaining onions on the top with half of the saffron and rose water.
- Repeat with the remaining rice, onions, saffron and rose water.
- Cover the pan with a tightly fitting lid and cook over a very gentle heat for 10 minutes.
- Alternatively, place in a hot oven at 200 degrees centigrade (gas mark 6) for 6 - 10 minutes.
- Serve with roughly chopped fresh coriander.