Leftover Turkey Biryani With Red Onion And Cilantro Recipe

Ingredients for Leftover Turkey Biryani With Red Onion And Cilantro

• Sunflower Oil
• Carrots
• Red Onions
• Basmati Rice
• Hot Chicken Stock
• 1 lb diced cooked turkey breast (or 1 lb diced fresh turkey breast)
• 2 tablespoons curry paste
• 1/2 cup chopped fresh cilantro

How to Make Leftover Turkey Biryani With Red Onion And Cilantro

1. Heat 2 tablespoons of vegetable oil in a large flameproof casserole dish over medium heat.
2. Add 1 cup chopped red onion and 1 cup chopped carrots. Cook for 5-6 minutes, until softened.
3. Add 1.5 cups basmati rice and 2 cups hot chicken or turkey stock. Stir in 1 lb diced cooked turkey breast (or 1 lb diced fresh turkey breast, sautéed separately for 4-5 minutes with 1/2 cup chopped red onion and 1/2 cup chopped carrots before adding to the casserole).
4. Stir in 2 tablespoons of your favorite curry paste (adjust to taste). Bring to a boil.
5. Reduce heat to low, cover, and simmer gently for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork.
6. Stir in 1/2 cup chopped fresh cilantro.
7. Divide the biryani among serving bowls. Garnish with extra cilantro (optional).
8. Serve hot with poppadoms and mango chutney.