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Turkey Biryani

Turkey Biryani

with Peas and Sweet Pepper

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Biryani or 'spiced rice' is an Indian mixed rice dish. A combination of onions, garlic, ginger and dal spices makes this dish absolutely burst with flavour!

Allergens:Mustard/MoutardeMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Turkey Breast Portions

¾ cup

Basmati Rice

2 tbsp

Tomato Sauce

56 g

Onion, chopped

1 tbsp

Dal Spice Blend

(ContainsMustard/Moutarde)

7 g

Cilantro

56 cup

Green Peas

160 g

Sweet Bell Pepper

6 g

Garlic

1 unit

Chicken Broth Concentrate

30 g

Ginger

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3012 kJ
Calories720 kcal
Fat21 g
Saturated Fat7 g
Carbohydrate83 g
Sugar8 g
Dietary Fiber4 g
Protein52 g
Cholesterol125 mg
Sodium1500 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Large Pot
Paper Towel
Zester
Measuring Spoons
Measuring Cups
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Peel, then grate or mince the ginger and garlic. Pat the turkey dry with paper towels. Cut into 1-inch strips. Season with salt and pepper. Sprinkle over half the Dal spice blend. Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the turkey strips. Cook, until no pink remains, 2-3 min. Transfer to a plate.

2

Add 1 tbsp butter (dbl for 4 ppl) and the onions to the same pot. Cook, stirring often, until softened, 2-3 min. Add the rice, garlic, ginger, tomato sauce and remaining Dal spice blend. Cook, stirring often, until fragrant, 30 sec.

3

Return the turkey with any remaining liquid from the plate, broth concentrate(s) and 1 1/2 cups water (dbl for 4 ppl) to the large pot. Cover, and bring to a boil. Reduce heat to medium. Cook, still covered, until rice is tender and liquid is absorbed and turkey is cooked through, 14-16 min.**

4

While the biryani cooks, core, then cut the pepper into 1/2-inch pieces. Roughly chop the cilantro. Heat a medium non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the peppers. Cook, stirring occasionally, until softened, 3-4 min. Add the peas. Remove from heat. Stir until peas are warmed through, 1 min. Season with salt and pepper.

5

When the rice is tender, stir in the veggies. Season with salt and pepper. Divide the turkey biryani between bowls. Sprinkle over the cilantro.

6

After the veggies are cooked in Step 4, transfer veggies to a plate. Heat the same medium non-stick pan over medium-low heat. When hot, add 2 tbsp butter (dbl for 4 ppl) and swirl pan, until melted. Crack in two eggs (dbl for 4 ppl). Season with salt and pepper. Pan-fry, covered, until egg white is set 2-3 min. (NOTE: The yolk will still be runny! If preferred, pan-fry eggs using 1 tbsp oil — instead of butter.)