Turkey biryani roast recipe
Serves 6
Ingredients
2 tbsp sunflower oil
4 carrots, diced
2 red onions, sliced
600g basmati rice
1.2 litres of hot chicken stock
400g of cooked, skinless turkey, diced
2 tbsp of hot curry paste
20g of fresh and roughly chopped coriander
Directions
1. Add the oil to a large oven and flameproof dish and set it over a medium heat. Add the carrots and onions and cook for 5-6 minutes until the onions are softened.
2. Add the rice, pour over the stock, then add the turkey. Stir in the curry paste and bring to the boil. Reduce the heat then cover and simmer gently for about 15 minutes, until the rice is tender and the liquid has been absorbed.
3. Stir in the coriander, then devide between serving bowls. Serve with poppadoms and chutney.