Turkey Biryani Recipe

Name: Turkey Biryani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons peanut oil; 3 large onions, finely sliced; 50 g shelled whole cashew nuts; 25 g raisins; 2 tablespoons curry paste; 400 g cooked turkey or 400 g cooked chicken, cut into cubes; 690 g chopped tomatoes or 690 g passata; 250 g basmati rice; 3 green cardamom pods, lightly crushed; 1 cinnamon stick, broken; 6 black peppercorns; 3 cloves; 1 pinch saffron strand; 3 -5 drops rose water

Servings: persons

5 tablespoons peanut oil
3 large onions, finely sliced
50 g shelled whole cashew nuts
25 g raisins
2 tablespoons curry paste
400 g cooked turkey or 400 g cooked chicken, cut into cubes
690 g chopped tomatoes or 690 g passata
250 g basmati rice
3 green cardamom pods, lightly crushed
1 cinnamon stick, broken
6 black peppercorns
3 cloves
1 pinch saffron strand
3 -5 drops rose water

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.

666

kcal

Calories

Fat

Carbs

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 14 ingredients. The key ingredients include: 5 tablespoons peanut oil, 3 large onions, finely sliced, 50 g shelled whole cashew nuts, 25 g raisins, and more.

Yes, Turkey 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 Biryani

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions