Turkey Biryani
with Peas and Sweet Pepper
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!
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.
Ingredients
340 g
Turkey Breast Portions
¾ cup
Basmati Rice
2 tbsp
Tomato Sauce
56 g
Onion, chopped
1 tbsp
Dal Spice Blend
(Contains Mustard)
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*
(Contains Milk)
1.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
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.)
