Christmas Curry Turkey Biryani Recipe

Make your marinade by combining ginger, garlic, chilli, lemon juice, cardamom powder, cinnamon, garam masala, salt and greek yoghurt in a blender. Pour over your diced turkey breast, cover with cling film and let marinade for at least 2 hours. 

In a pan, heat vegetable oil and fry sliced onions with salt, a cinnamon stick and one star anise. Set your stove to medium heat and cook until onions are soft and golden. If they begin to catch add a tablespoon of water when needed.

Rehydrate your cranberries in a small bowl of hot water, just enough to cover them. Once the cranberries have rehydrated and are plump and soft, discard the water and set aside. 

Once your turkey has marinated, begin layering your biriyani. Place ? ? of your turkey meat in the base of a heavy iron pot, then add ¼ of your fried onions, a sprinkle of cranberries and fresh herbs and ? ? of your parboiled rice. Repeat this process until you have layered three times. On the top layer finish off with your remaining fried onions. 

Make small holes down to the bottom of your pot to allow steam to escape, then pour you saffron water over the biryani and add a few knobs of butter. 

Bake your biriyani in a preheated oven at 160 degrees for 35 mins. Once cooked remove your biryani from the oven and let sit for 15 mins. 

Meanwhile make your raita, combine greek yoghurt, toasted cumin seeds, grated cucumber, salt and lemon juice. 

Serve your biryani on a large platter, garnish with more fresh herbs, toasted cashew nuts and pomegranate seeds! Merry Christmas!