Turkey Biriani

The Boxing Day turkey curry is an established favourite nowadays, and has been for quite some time. This recipe is a variation upon the theme, and is equally good for using up all the leftovers from Christmas dinner. What makes it deliciously different is the use of our Vadouvan (French masala), a flavour-packed curry blend from Pondicherry. Sprouts for example may not be a traditional Indian vegetable, but they are great in this biriani. If all the veg got eaten, a couple of handfuls of frozen mixed veg will work just as well. As a respite from all the richness involved in Christmas food, serve the biriani with a tomato and onion salad, a cucumber raitha (yoghurt sauce) and a quick chutney you can whip up yourself by chopping up a red onion, a few Indian green finger chillies and a handful of fresh coriander and mixing them up with a couple of tablespoons of mint sauce.

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Ingredients

Leftover turkey meat and veg from Christmas dinner
250g Basmati rice
1 large onion, quartered and finely sliced
2 tomatoes, finely chopped
2tsp garlic/ginger paste
4tsp Biryani blend
2tsp Garam Masala
pinch of saffron strands
6 cardamom pods
2tbs yoghurt
3tsp Vadouvan blend

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Method

1

Heat a tablespoon of mustard oil in a heavy saucepan, then add the sliced onions. Cook the onions on a moderate heat for 20 minutes or so, until they are starting to caramelise a little, then add the ginger/garlic paste and the tomatoes.

2

Keep on cooking, stirring frequently to prevent sticking or burning, for another 10 minutes or so, then add 2tsp of the Biriani blend and the Vadouvan blend. Stir to mix well, then add the turkey and vegetables.

3

Keep stirring away till the meat and veg are nicely coated in the spices, then add the yoghurt and the garam masala and cook till it begins to separate slightly. Turn off the heat and leave the pan to one side.

4

Cook the rice with 2tsp of the Biriani blend, the saffron, the cardamom seeds and a good pinch of salt. The rice needs to be just on the edge of done, at which point drain it well, getting as much water out of it as you can. Let it sit for a minute and then fork through to fluff up the grains a little.

5

Heat the oven to 160 degrees, and while it is heating, build your biriani. Take a large casserole and make a bottom layer with half of the rice. On top of this place the turkey curry, and then finally the rest of the rice. Dot the top with butter, cover and place in the oven for 15-20 minutes.

6

Let the biriani stand for 10 minutes or so, before giving it a good stir to get the turkey and rice well mixed up, and to release all those wonderful aromas. Your biriani is now ready to serve.

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