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  /  Food   /  Eunice Power’s Turkey Biriyani

Eunice Power’s Turkey Biriyani

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By Irish Yogurts Clonakilty 

Turkey Biriyani By Irish Yogurts Clonakilty
  • Melt the butter and olive oil in a large saucepan over a low heat. Stir in the onions and garlic and cook until soft, add the cumin and turmeric and cook for a minute, then stir in the turkey, rice, raisens, almonds and chillies if using. Cook for a minute. Pour over enough stock to cover the rice by 1cm.
  • Cover with a moistened circle of greaseproof paper – this keeps in the steam and cooks the rice perfectly.
  • Cover the pan and cook for 8-10 minutes. Remove from the heat and set aside, uncovered for 5 minutes.
  • Garnish with a big handful of fresh coriander and pomegranate seeds, if you have some
  • Meanwhile mix the Greek Yoghurt and mint sauce or fresh mint if you have it,
  • Serve the Biryani with a large dollop of Greek yoghurt
  • 50g butter
  • 1 Tbsp olive oil
  • 1 large onion finely diced
  • 2 garlic cloves
  • 2 green chilies (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 400g cooked turkey – cut into chunks
  • 200g Basmati Rice
  • 3 Tbsp of Flaked almonds toasted
  • 100g Raisins soaked in cold water
  • 650ml hot chicken stock
  • Handful of coriander
  • Pomegranate seeds
  • To Serve
  • 200g Irish Yogurts Clonakilty Greek Style Natural Yogurt
  • 1 heaped teaspoon of mint sauce or better still fresh mint if you have some
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