TURKEY BIRYANI WITH POMEGRANATE AND TOASTED ALMONDS
Ingredients (serves 4)
30g butter
3 tbsp vegetable oil
2 medium onions, sliced
4 cloves of garlic, finely crushed
5cm piece fresh ginger, peeled & finely chopped
1 red chilli, finely sliced
1 tsp turmeric
2 tbsp nigella seeds
6 cardamom pods
1tsp ground cinnamon
3 tbsp Balti paste
300g easy cook basmati rice, rinsed in cold water until clear
700ml chicken stock
Sea salt flakes & freshly ground black pepper
350g leftover Christmas vegetables (parsnips, carrots, sprouts), roughly chopped
450g leftover cooked Golden Turkey, pulled into pieces
A handful of chopped coriander, plus extra to serve
A squeeze of lemon juice
4 tbsp pomegranate seeds
50g toasted almond flakes
Method
Melt the butter and oil in a large, lidded casserole over a medium heat. Fry the onion for 5 minutes, stirring frequently, until golden brown. Add the garlic, ginger, chilli, turmeric, nigella seeds, cardamom pods, cinnamon and Balti paste, stirring well. Next add the rice and cook for a further 3 minutes, stirring frequently to coat.
Add the stock and bring to the boil. Season with a little salt and pepper and cover with a lid. Reduce the heat to a gentle simmer and cook for 12 minutes. Next, add the leftover vegetables and turkey, stirring gently to combine. Replace the lid and cook for a further 12 minutes. Turn off the heat and leave to steam for 10 minutes. Using a fork, gently break up the grains and then stir through the coriander and lemon juice.
Sprinkle over the pomegranate seeds, toasted almond flakes and chopped coriander and serve immediately.
