Curry Recipe: Turkey Biryani with garlic, chilli and roasted cashews

To celebrate the launch of Tilda's new limited edition 'British Curry' Basmati rice, Masterchef winner Dhruv Baker has created this great turkey recipe that uses fresh tomatoes, chilli, garlic, almonds and cashews.

The rice is pre-loaded with creamy coconut, curry leaf and cinnamon flavours so loads of the hard work is done for you. Give the recipe a try and let us know how you get on in the comments box below...

Turkey Biryani

Ingredients:

For the bottom layer:
2 tbsps oil
1 large onion, thinly sliced
1 clove garlic, crushed
1 thumb ginger, finely grated
1 green chilli, finely diced
3 tsps of your favourite curry paste
3 large tomatoes, roughly chopped
300g cooked chicken or turkey
A few Nigella seeds
Juice of ½ lemon
Salt and Pepper

For the rice layer:
1 pouch British Tilda Curry Rice (Available until May 2013 from Waitrose, Ocado and Tesco supermarkets, £1.29)
Handful coriander, chopped
Handful toasted flaked almonds

For the topping:
1 red onion, finely sliced and fried until lightly browned
Handful of roasted cashews
Sprinkle of nigella seeds
Sprinkle of mustard seeds

Method:

Pre-heat the oven to 200°c, 180°c fan, Gas Mark 6.

Heat the oil in a large pan and add the garlic, ginger, onions and green chilli and fry gently until softened.

Add the tomatoes and curry paste and mix well. Fry for a few minutes

Add the chicken or turkey, squeeze over the lemon juice and stir in the nigella seeds. Season well with salt and pepper.

Place in the base of an oven proof dish

Empty the contents of the Curry rice into a large bowl and mix with the coriander and almonds.

Layer over the turkey/chicken mix

Top with the fried onions, roasted cashews, nigella seeds and mustard seeds.

Cover and cook in the oven for 20 minutes. Serve with naan breads, mango chutney and cranberry sauce.

Will you be giving this recipe a try? Leave a comment below to be in with a chance of winning a £100 goodie bag.

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