Wednesday, 6 January 2010

Biryani Spiced Turkey with Garlic and Herb Rice

Biryani Spiced Turkey with Garlic and Herb RiceI am aware that there are many who may not yet be able to face turkey in the aftermath of Christmas and - perhaps - Thanksgiving. This turkey recipe is very different, however, from the beautifully roasted bird which is generally served up on such special occasions. This is diced turkey thigh, roasted in a Biryani style spice mixture, and served with garlic and herb boiled rice.

Ingredients (Serves Two People)

1/2lb diced turkey thigh
5oz basmati rice
1 garlic clove (crushed or grated)
1 tbsp freshly chopped flat leaf parsley
1/2 tsp ground turmeric
1/2 tsp ground cumin seeds
1/4 tsp ground coriander seeds
1/4 tsp chilli powder


The first step in this recipe is to dry marinate the diced turkey thigh in the spices. The meat and spices should simply be mixed thoroughly together in a small glass bowl to ensure even coating, covered with clingfilm and refrigerated for at least an hour.

The oven should be pre-heated to 400F/200C/Gas Mark 6. The turkey pieces should be spread out evenly on a sheet of aluminium foil on a baking tray and the foil wrapped in to a loose but sealed parcel. Note that no form of oil or liquid should be added and the turkey should be cooked for around twenty-five minutes. Be careful to ensure that the turkey is properly cooked.

The rice should be washed and added to a pan of boiling, salted water, where it should be simmered for twelve minutes. It should then be thoroughly drained before being mixed with the parsley and garlic. A small ramekin or similar dish may then be lined with clingfilm before the rice is packed tightly inside. Turn the dish carefully upside down on to the plate and holding the edges of the clingfilm, lift off the dish. The clingfilm should then be carefully peeled away before the turkey is added to the plate.

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