Turkey and Cranberry Biryani



  • 4 inch piece cucumber, diced
    Small handful fresh coriander
    6 tbsp natural yogurt
    350g/12oz basmati rice
    1 tsp salt
    2 tbsp vegetable oil
    1 large onion, finely chopped
    1 fat red chilli, deseeded and finely chopped
    2 tsp each minced garlic and ginger
    1 tsp each ground coriander and turmeric
    2 tsp ground cumin
    3 carrots, cut into small chunks
    225g/8oz cooked turkey
    300ml/1/2pint chicken stock
    3 tbsp Ocean Spray® Wholeberry Cranberry Sauce
    1 tsp garam masala
    juice of 1 lemon
    175g/6oz French beans, trimmed


Mix together the cucumber, coriander and natural yogurt and season to taste with salt and freshly ground black pepper.

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 600ml/1 pint cold water and add the salt. Bring to the boil, and then simmer for 10 minutes until just tender and all the water has been absorbed. (Once cooked, remove from the heat and cover with a lid - this will let it steam gently while you finish cooking the vegetable mixture).

Meanwhile, heat the oil in a large frying pan and fry the onion, chilli, 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 Ocean Spray® Wholeberry 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. Serve with the coriander raita and poppadums.


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