Nisha Katona's festive turkey and cranberry biryani
Looking for a family feast with a difference? Nisha has the ideal sharing dish for the whole family. Her fragrant Biryani combines sweet curry spices layered between fluffy rice and turkey & cranberry for a delicious sharing meal for any Christmas celebration.
Christmas turkey and cranberry biryani
Serves: 4
Ingredients
For the turkey:5 tbsp vegetable oil2 large onions finely diced5cm 2 ginger, peeled and crushed4 cloves garlic, crushed600g cooked turkey meat thigh or breast, diced small1 tsp turmeric1/4 tsp chilli powder3 tbsp garam masala2 tsp salt1 tsp sugar1 stick cinnamon2 cloves3 green cardamom pods100g dried cranberries 500ml water
For the rice:600ml cold water400g white basmati rice2 tsp salt1 tsp turmeric
For the onions:5 tbsp oil3 large onions, finely sliced into long strips for a nice tangle when fried1 tsp saltFor the saffron pour1 tsp saffron strands steeped in 100ml warm milk for 5 minutes
For the dough seal:120g plain or chapati flour50 ml water2 tsp vegetable oil
For the garnish: |Pomegranate seeds Chopped fresh coriander
Method
1. Set a large wok style pan over a medium heat. Add the oil, onions, ginger and garlic and fry until brown. Now add the turkey and cook for two to three minutes. Add all the spices, ingredients and the cranberries and stir for 3 minutes. Now add the water and simmer with a lid on over a medium to low heat for 15 minutes.
2. Meanwhile, add the water, rice, salt and turmeric to a pan and simmer on a medium to low heat until the rice has just absorbed the water. This is around 8 minutes. Place a lid on and set aside.
3. In another pan, gently fry off the onions in the oil until golden and stringy. Season with salt.
4. Preheat the oven to 200℃. Spoon in a layer of the flavoured rice to the bottom of an ovenproof dish. Add half of the fried onions and lightly cover with another thin layer of rice. Add half the chicken curry, then repeat with rice, onions, rice and the remaining curry. Finish the layering with rice and pour the saffron and milk over the top of the rice.
5. Mix the ingredients for the dough seal in a bowl. Create a long sausage and seal the joint between the lid and the dish. Place the dish in the preheated oven and cook for 30 minutes.
6. At the end of the cooking time, remove from the oven, break the dough seal and serve with a scattering of pomegranate seeds and coriander