Turkey Biryani

Indian cookery expert Hari Ghotra has some North Indian twists to help you transform your leftovers this season.

Ingredients:

For the Saffron Milk:

1 tsp saffron

5 tbsp milk

For the rice:

400g Basmati rice

500ml water

For the Masala:

400g leftover turkey, chopped into chunks

4 tbsp ghee

3 medium onions, sliced into rings

1 tsp fresh ginger, grated

2 cloves of garlic, sliced

1 tsp turmeric

2 whole chillies, stabbed with a fork (optional)

2 bay leaves

1 stick cassia bark (approx. 7cm)

1 tsp black peppercorns

1 tsp coriander seeds

1 tsp cumin seeds

½ tsp salt

6 cardamoms

5 cloves

2 tomatoes, finely sliced

To make the Biryani:

Cooked rice

Meat sauce

Caramelised onions

1 bunch of fresh coriander leaves, chopped

1 tbsp ghee

Saffron milk

Method:

For the saffron milk:

1. Add saffron to the milk and leave it to steep and draw the colour out

For the rice:

1. Wash the rice until it runs clear then place in a pan and add water, bring to the boil and leave until water is absorbed. The rice should be par-cooked and remain slightly underdone.

2. After a few minutes gently fork through the rice working your way to the bottom and transfer to a large bowl to cool.

For the Masala:

1. Heat the ghee and add the sliced onion rings and cook over a medium heat and until caramelised and a lovely dark golden brown (approx. 20 mins).

2. Remove half the cooked onions and set to one side. Add the ginger, garlic, bay leaves, chillies, cassia bark, black peppercorns, coriander, cumin, cardamoms, salt and turmeric to the pan and stir-fry for a few minutes until fragrant.

3. Cut the tomatoes into small dices and add to the pan, stir on a gentle heat and cook until they break down to make a thick masala sauce.

4. Add the cooked turkey to the pan and heat through through for 10 minutes. Remove from the heat and set to one side.

For the Biryani:

1. Bring the biryani together in a greased casserole dish preferably with a lid.

2. Have your rice, meat sauce, saffron milk, ghee, caramelised onions and chopped coriander to hand.

3. Place one third of the rice at the bottom of the dish and sprinkle with some of the saffron milk, coriander, 1 tsp ghee and a few onions. Then spoon half the turkey sauce mixture on top of the rice.

4. Place another third of the rice on top and sprinkle with the saffron milk, coriander, 1 tsp ghee and a few onions and the remaining chicken mixture.

5. Finally, top off with all the remaining rice and sprinkle the rest of the saffron milk on top, dot with ghee, all the coriander and caramelised onions.

6. Place the lid on the casserole dish and place in the oven at 180oC and cook for 30-40 minutes until piping hot and fragrant.