Turkey And Cranberry Biryani

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 inches piece cucumbers, diced
• 1 ounce cilantro
• 6 tablespoons plain yogurt
• 12 ounces basmati rice
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 1 red chili pepper, deseeded and finely chopped
• 2 teaspoons minced garlic
• 2 teaspoons ginger
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 2 teaspoons ground cumin
• 3 carrots, cut into small chunks
• 8 ounces cooked turkey
• 1/2 pint chicken stock
• 3 tablespoons cranberry sauce
• 1 teaspoon garam masala
• 1 lemon, juice
• 6 ounces french beans, trimmed

Recipe

• 1 mix together the cucumber, cilantro and plain yogurt and season to taste with salt and freshly ground black pepper.
• 2 place the rice in a sieve and rinse under cold running water until the water runs clear. place the rice into a medium saucepan and pour over 1 pint cold water and add the salt. bring to the boil, then simmer for 10 minutes until just tender and all the water has been absorbed.
• 3 (once cooked, remove from the heat and cover with a lid - this will let it steam gently while you finish cooking the vegetable mixture).
• 4 meanwhile, heat the oil in a large frying pan and fry the onion, chili, garlic, ginger, spices and carrots for 5-6 minutes, stirring frequently. add the turkey, pour over the stock and simmer for 5-6 minutes. stir in the cranberry sauce, garam masala, lemon juice and scatter over the french beans, cover and simmer for a further 5 minutes until nearly all the stock has been absorbed and the green beans are just tender. fluff up the rice with a fork and stir into the vegetable mixture.