Cauliflower & Turkey Biryani
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 55mins
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- Serves
- 4
-
- Calories
- 789
This aromatic one-pan meal would make a delicious midweek meal. Pop the leftovers into a lunchbox for a tasty work lunch.
recipe updated 24 Feb 2022
Ingredients
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- Onion
- 1
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- Garlic clove
- 2
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- Ginger
- 25 g
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- Turkey breast
- 300 g
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- Onion
- 2
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- Cauliflower
- 1
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- Ground turmeric
- 2 teaspoons
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- Ground cloves
- ¼ teaspoon
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- Chilli flakes
- ½ teaspoon
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- Ground cinnamon
- ¼ teaspoon
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- Curry paste
- 2 teaspoons
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- Lemon juice
- 1 tablespoon
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- Sugar
- 2 teaspoons
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- Peanut oil
- 4 tablespoons
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- Bay leaves
- 2
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- Basmati rice
- 300 g
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- Chicken stock
- 750 ml
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- Nigella seeds
- 1 tablespoon
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- Salt & pepper
- as needed
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- Almonds
- 2 tablespoons
Tools
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Food processor
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Stove
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Paper towels
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Frying pan
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Medium bowl
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Work surface
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Food processor bowl
Step preview
- Add onion, garlic clove, ginger, ground turmeric, ground cloves, chilli flakes, ground cinnamon, curry paste, lemon juice and sugar to a clean food processor bowl
- Blend into a fine paste - medium speed
- Add turkey breast to a clean medium bowl
- Mix then set aside
- Heat a clean frying pan - medium heat
- Add - medium heat
- Drain with paper towels
- Fry gently - 5 min, medium heat
- Fry until softened - 5 min, medium heat
- Drain with paper towels
- Heat - medium heat
- Fry gently while stirring occasionally - 5 min, medium heat
- Add bay leaves, basmati rice and chicken stock to the frying pan
- Simmer until tender to simmer - 12 min, medium-low heat
- Stir nigella seeds into the frying pan
- Add cauliflower and heat through, garnish with the crispy onions
- Season with salt & pepper
- Garnish with almonds
- Serve immediately