Turkey and Cranberry Biryani Recipe

Name: Turkey and Cranberry Biryani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 inches piece cucumbers, diced; 1 ounce cilantro; 6 tablespoons plain yogurt; 12 ounces basmati rice; 1 teaspoon salt; 2 tablespoons vegetable oil; 1 large onion, finely chopped; 1 red chili pepper, deseeded and finely chopped; 2 teaspoons minced garlic; 2 teaspoons ginger; 1 teaspoon ground coriander; 1 teaspoon turmeric; 2 teaspoons ground cumin; 3 carrots, cut into small chunks; 8 ounces cooked turkey; 12 pint chicken stock; 3 tablespoons cranberry sauce; 1 teaspoon garam masala; 1 lemon, juice; 6 ounces French beans, trimmed

Servings: persons

4 inches piece cucumbers, diced
1 ounce cilantro
6 tablespoons plain yogurt
12 ounces basmati rice
1 teaspoon salt
2 tablespoons vegetable oil
1 large onion, finely chopped
1 red chili pepper, deseeded and finely chopped
2 teaspoons minced garlic
2 teaspoons ginger
1 teaspoon ground coriander
1 teaspoon turmeric
2 teaspoons ground cumin
3 carrots, cut into small chunks
8 ounces cooked turkey
12 pint chicken stock
3 tablespoons cranberry sauce
1 teaspoon garam masala
1 lemon, juice
6 ounces French beans, trimmed

1
Mix together the cucumber, cilantro and plain yogurt and season to taste with salt and freshly ground black pepper.
2
Place the rice in a sieve and rinse under cold running water until the water runs clear.
3
Place the rice into a medium saucepan and pour over 1 pint cold water and add the salt.
4
Bring to the boil, then simmer for 10 minutes until just tender and all the water has been absorbed.
5
(Once cooked, remove from the heat and cover with a lid - this will let it steam gently while you finish cooking the vegetable mixture).
6
Meanwhile, heat the oil in a large frying pan and fry the onion, chili, garlic, ginger, spices and carrots for 5-6 minutes, stirring frequently.
7
Add the turkey, pour over the stock and simmer for 5-6 minutes.
8
Stir in the cranberry sauce, garam masala, lemon juice and scatter over the French beans, cover and simmer for a further 5 minutes until nearly all the stock has been absorbed and the green beans are just tender.
9
Fluff up the rice with a fork and stir into the vegetable mixture.

1134

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 inches piece cucumbers, diced, 1 ounce cilantro, 6 tablespoons plain yogurt, 12 ounces basmati rice, and more.

Yes, Turkey and Cranberry Biryani falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey and Cranberry Biryani

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions