Leftover Turkey Biryani

Rice

• 300 g basmati rice
• 1 cinnamon stick
• 1 bay leaf
• 1 black cardamom
• 2 green cardamom
• 2 cloves
• 1 star anise

Curry sauce

• 1 large onions, finely sliced
• 4 garlic cloves, finely chopped
• 50g ginger, finely chopped
• 1 green chillies, finely chopped
• 1 tsp coriander ground
• 1 tsp chilli powder
• 1/2 tsp garam masala
• 1/2 tsp Turmeric
• 2 tomatoes, roughly chopped
• Saffron water (optional)
• 2 tbsp vegetable oil
• Salt to taste
• 100g natural yoghurt
• 400 g leftover turkey (1 turkey leg)

Toppings

• 50g Cranberries dried
• 50g flaked almonds
• 50g Crispy fried shallots
• 2 chilli
• ½ bunch coriander
• 1 cooked potato, peeled and sliced into 1 cm rounds

Wash the rice and add in double the weight in water. Add in all the aromatic spices and bring to the boil. Once boiling add the lid and turn the heat down to medium and steam for 10-12 minutes or until the water has evaporated.

On a medium to high heat add oil to a large cooking pot. Start by softening and browning the onions for 6-8 minutes. Add in the garlic and ginger and cook for a further 3 minutes. Add in spices and cook until aromatic before adding in the chopped tomatoes. Season with salt and add in saffron water and allow the mix to simmer for about 10 minutes.

Prepare and gather dried cranberries, flaked almonds, crispy fried shallots, chilli (finely chopped), coriander and potato.

Once the curry is ready add in the cooked shredded turkey and yogurt and combine well. Remove from the heat and into a bowl.

Using the same cooking pot, start by layering the cooked rice, curry mix, potato and toppings repeating the process 3-4 times depending on the quantity. Add a little more water to ensure it won't dry out and cover well with foil and lid. Bake in the oven for 10-12 minutes and serve immediately. Top with coriander and almonds.