SuperQuick Biriyani-Inspired Turkey

Name: SuperQuick Biriyani-Inspired Turkey with Cumin-Turmeric Rice and Yogurt Sauce
Total time: 15 min
Yield: 2
Cuisine: Lebanese
Ingredients: 250 g Ground Turkey; ¾ cup Basmati Rice; 4 g Cumin-Turmeric Spice Blend; 1 tbsp Garlic Puree; 6 tbsp Yogurt Sauce; 113 g Mirepoix; 9 g Indian Spice Mix; 7 g Cilantro; 28 g Crispy Shallots; 2 tbsp Curry Paste; 28 g Baby Spinach; 2 tbsp Unsalted Butter*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Cumin-Turmeric Rice and Yogurt Sauce

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Ground turkey is cooked with warm Indian-inspired spices and paired with buttery cumin-turmeric rice for this quick and delicious dinner. Cilantro, crispy shallots and a drizzle of yogurt sauce are the perfect finishing touches.

Ingredients: Ground turkey • Basmati rice • Mirepoix (carrot, onion, celery) • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Green peas • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Indian spice blend (spices, coriander, garlic powder, salt, chili powder, oleoresin paprika, canola oil, silicon dioxide) • Cilantro • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).

Tags:

Spicy

•SuperQuick

Allergens:

Milk

•Mustard

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Ground Turkey

¾ cup

Basmati Rice

4 g

Cumin-Turmeric Spice Blend

(May contain traces of: Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)

1 tbsp

Garlic Puree

(May contain traces of: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)

6 tbsp

Yogurt Sauce

(Contains: Milk)

113 g

Mirepoix

9 g

Indian Spice Mix

(Contains: Mustard May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

7 g

Cilantro

28 g

Crispy Shallots

(Contains: Wheat May contain traces of: Gluten)

2 tbsp

Curry Paste

(May contain traces of: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)

28 g

Baby Spinach

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains: Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories730 kcal

Fat32 g

Saturated Fat15 g

Carbohydrate79 g

Sugar5 g

Dietary Fiber6 g

Protein38 g

Cholesterol135 mg

Sodium710 mg

Trans Fat0.5 g

Potassium950 mg

Calcium225 mg

Iron5.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Small Bowl

Cooking Steps

Before starting, to a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Wash and dry all produce.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice and garlic puree then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
Roughly chop spinach.

Meanwhile, heat a large non-stick pan over high. When the pan is hot, add 1 tbsp (2 tbsp) oil, then turkey, mirepoix and Indian Spice Mix. Cook for 2-4 min, breaking up turkey into smaller pieces, until no pink remains.** Season with salt and pepper.
Add curry paste and 1/4 cup (1/2 cup) water. Cook for 1-2 min, stirring occasionally, until slightly thickened. Remove the pan from heat.
Add spinach. Stir for 1 min, until wilted.

Meanwhile, to a small microwavable bowl, add 2 tbsp (4 tbsp) butter and Cumin-Turmeric Spice Blend. Microwave in 30-sec increments until butter is melted. Stir to combine.

Fluff rice with a fork, then pour melted butter mixture over top.
Divide rice between plates.
Top with turkey mixture.
Tear cilantro.
Sprinkle crispy shallots and cilantro over top.
Drizzle yogurt sauce over top.

If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey, mirepoix and Indian Spice Mix. Cook turkey in the same way the recipe instructs you to cook the beef.** Disregard instructions to drain excess fat.

Divide rice between plates. Top with turkey mixture.