-
1
Heat 2 tbsp of the oil in a large flameproof casserole dish.
-
2
Add one thrid of the onions and fry for 3-4 minutes until they start to brown.
-
3
Add the cashew nuts and fry for a further 2-3 minutes.
-
4
Remove the onions and nuts with a slotted spoon, mix withthe raisins and leave until required.
-
5
Lower the heat add a further 1 tbs oil and cook the remaining onions with the curry paste in the pan, covered, for about 10 minutes, until the onions are very soft.
-
6
Add the turkey and stir-fry for a further 2-3 minutes.
-
7
Add the chopped tomatoes and simmer, covered for 15 minutes.
-
8
Wash the rice in a sieve until the water runs clear and drain thoroughly.
-
9
Heat the remaining oil in a wide saucepan with a lid, add the spices, except for the saffron and cook for a few seconds.
-
10
Add the washed rice and stir-fry for 3 - 4 minutes.
-
11
Add 600 ml of boiling water, seasons, and return to the boil.
-
12
Stir very briefly, then cover and simmer over a moderate heat for 10-12 minutes, until all the water is absorbed.
-
13
steep the saffron in the rose water with 1 tbsp hot water.
-
14
Take the turkey off the heat and sason to taste.
-
15
Scatter one third of the fried onion mixture over the turkey, then top with half the rice.
-
16
Scatter half of the remaining onions on the top with half of the saffron and rose water.
-
17
Repeat with the remaining rice, onions, saffron and rose water.
-
18
Cover the pan with a tightly fitting lid and cook over a very gentle heat for 10 minutes.
-
19
Alternatively, place in a hot oven at 200 degrees centigrade (gas mark 6) for 6 - 10 minutes.
-
20
Serve with roughly chopped fresh coriander.
