Sunday, 6 December 2015

Mango Turkey Biryani

With the Thanksgiving leftovers I made 3 dishes. None of which used very much turkey, this one has just 50g per person in it, but all are a brilliant way to use up the leftovers. This once again used ingredients I already had in the cupboard alongside the turkey and it was really tasty. If you want a bit more spicy add more curry powder.

Mango Turkey Biryani (adapted from Fuss Free Flavours)
(Serves 4)

1 tbsp oil 
1 onion, chopped 
2 cloves garlic, chopped 
1 tbsp curry powder 
½ tsp cumin seed, lightly crushed 
½ coriander seed, lightly crushed 
½ tsp ground turmeric 
3 cardamon pods 
250g basmati rice 
200g cooked turkey or chicken, chopped 
550ml chicken or turkey stock 
2 heaped tbsp mango chutney 
120g frozen peas and corn 
juice 1 lemon 
2 tbsp chopped coriander 

Heat the oil in a pan and add the onion and garlic, cook for about 5 mins until translucent. Add the garlic, curry powder, cumin, coriander seeds, turmeric and fry for another min until fragrant. Add the rice and turkey and stir. Pour over the stock and stir in the mango chutney. Season with salt and pepper. 

Bring to the boil and then turn the heat right down and leave to cook for 25 mins. 5 mins before the end of cooking stir in the peas, corn and the lemon juice. Once cooked stir in the coriander and serve.

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