This turkey biryani is perfect for using up leftover turkey from the Christmas dinner or any chicken from the Sunday roast. It also works well with other cooked meats such as lamb or beef.
rapeseed or vegetable oil
garlic cloves – crushed or chopped
root ginger finely chopped
cardamom pods – seeds removed
piece of cinnamon stick
green chillies, left whole and pricked with the tip of a knife
Leftover cranberry sauce can be used instead although add when adding the rice and stock.
Chopped cooked turkey
large handful chopped fresh coriander
Chopped spring onion can also be scattered over to serve.
Salt and freshly ground black pepper
Wash the rice in several changes of water then put the rice in a heatproof bowl and cover with boiling water, season with salt and set aside.
Add the butter and the vegetable oil to a large saute pan and when the butter has melted, add the onion and cook for 4-5 minutes.
Add the ginger and garlic and chilli to the pan along with the spices and continue cooking for for 5 minutes. Add a small amount of water if the ingredients start to dry out.
Drain the rice, run under cold water then add to the pan along with the stock and dried cranberries. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
Scatter the turkey over the top of the rice, replace the lid and continue cooking for a further 5 minutes or until the rice is cooked and the stock has been absorbed.
Remove from the heat, add half the coriander to the pan and using a fork, mix the turkey and the coriander through the rice. check seasoning and serve.