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( Leftover ) Turkey Biryani With Red Onion and Cilantro

2 tablespoons sunflower oil
4 carrots, diced
2 red onions, sliced
1 lb basmati rice
4 12 cups hot chicken stock
1 lb turkey, cooked, skinless, diced
2 tablespoons hot madras curry paste
1 tablespoon cilantro, roughly chopped


Add the oil to a large flameproof casserole dish and set it over a medium heat. Add the carrots and onions, and cook for 5-6 minutes until the onions are softened. Add the rice, pour over the stock, then add the turkey. Stir in the curry paste and bring to the boil. Reduce the heat then cover and simmer gently for about 15 minutes, until the rice is tender and the liquid has been absorbed. Stir in the cilantro, then divide between serving bowls. Serve with poppadoms and mango chutney.

Source: www.food.com