Turkey Biryani

READY IN: 1hr 15mins




  • 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.