Day three....this is a brilliant way of using up the last of the turkey. Strip the carcass of meat and chop into chunks. I have mentioned 400g of turkey on my list of ingredients, but honestly I never weigh it. If you have some fresh mint and coriander it will really help to lift the dish flavour-wise.
1 Tbsp olive oil
I large onion finely diced
2 garlic cloves
2 green chillies (optional)
1 teaspoon ground cumin
1 teaspoon turmeric
400g cooked turkey – cut into chunks
200g basmati rice
3 Tbsp of flaked almonds toasted
100g raisins soaked in cold water
650ml hot chicken stock
Handful of coriander
200g Irish yoghurts Clonakilty Greek yoghurt
1 heaped teaspoon of mint sauce or better still fresh mint if you have some
- Melt the butter and olive oil in a large saucepan over a low heat. Stir in the onions and garlic and cook until soft, add the cumin and turmeric and cook for a minute, then stir in the turkey, rice, raisins, almonds and chillies if using. Cook for a minute. Pour over enough stock to cover the rice by 1cm.
- Cover with a moistened circle of greaseproof paper – this keeps in the steam and cooks the rice perfectly.
- Cover the pan and cook for 8-10 minutes. Remove from the heat and set aside, uncovered for 5 minutes.
- Garnish with a big handful of fresh coriander and pomegranate seeds, if you have some,
- Meanwhile mix the Greek Yoghurt and mint sauce or fresh mint if you have it.
- Serve the Biryani with a large dollop of Greek yoghurt.