Over the vast amount of Christmas dinners there are so much leftovers! After this period of overeating I think it’s time for some healthy options for Curry Thursday. So rather than making a boring sandwich or fajitas I made a Brown Rice Turkey Biryani which is perfect with a little side salad and a dal and it’s perfect as you can make so much of it so it works out to be really cheap and you can have it for lunch the next day.
Serves 8-10 people
This is what you need;
leftover Turkey, diced or shredded (as much or little as you want, I used one breast)
600g brown rice
4 tbsp hot milk with a pinch of saffron
1 red onion
2 cloves or garlic
3 tsp rose water
4 freshly chopped tomatoes
3cm grated ginger
2 fresh red chilies, finely sliced
bunch of fresh coriander
1tsp chili powder
1 tsp ground coriander
1/2 tsp turmeric
1 tsp garam maasala
25g unsalted butter
This is how you do it!
Soak the rice in water for one hour, once done drain, then add 1.2 l of water together with 1 tsp salt and boil for 10 min until the rice is almost cooked. Whilst that is happening chop your onion and garlic and pan fry until soft then add the turkey and all your spices and stir once all the turkey is coated in goodness stir in your chopped tomatoes and fresh coriander. Let this simmer away until you are ready to layer the Biryani, once the rice is done get a heavy base cooking pot or a casserole dish and start building. Start with half the butter and 2tbsp water and then a layer of rice and 1 tbsp saffron milk and then the turkey, repeat this until you are left with the final layer which should be rice, I did 4 layers. Cur out a circle that’s the same size as your cooking pot and put over the rice simmer on a really low heat for 35 min and serve with some fresh vegetables and dal and sprinkle some pistachios on top.
Enjoy x
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