HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTurkey Biryani
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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Turkey Breast Portions

¾ cup

Basmati Rice

2 tbsp

Tomato Sauce

56 g

Onion, chopped

1 tbsp

Dal Spice Blend


7 g


56 cup

Green Peas

160 g

Sweet Bell Pepper

6 g


1 unit

Chicken Broth Concentrate

30 g


Not included in your delivery

1 tbsp

Unsalted Butter*


1.5 tbsp


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
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.
Utensilsarrow down iconarrow down icon
Garlic Press
Large Pot
Paper Towel
Measuring Spoons
Measuring Cups
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.**


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.


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


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.)