Christmas Curry Turkey Biryani Recipe

Try Twisted’s Christmas Biryani recipe if you’re wondering what to do with all that leftover turkey. Because the answer is a Christmas curry.

Done in 1 hour

Dish by Tom Jackson

Ingredients

Marinade:

280mlgreek yoghurt

1 thumbginger

4cloves of garlic

2green chilli

1 tbsplemon juice

½ tspcardamom powder

½ tspcinnamon powder

1 tspgaram masala

1 tsp salt

600gturkey breast

Rice base:

2Large brown onions

1 tspsalt

4tsp oil

1cinnamon stick

1star anise

1bay leaf

500gparboiled basmati rice

1pinch of saffron in 3 tbsp warm milk

Garnishes:

to tasteFresh mint

to tasteFresh coriander

to tasteChopped dried cranberries

to tasteCashew nuts

to tasteFresh pomegranate seeds

Raita:

250ggreek yoghurt

½ tsp roasted cumin seeds

2 tbsp grated cucumber

½ tsp salt

1 tbsplemon juice

Twisted's beautifully fragrant Christmas biryani recipe is the perfect Christmas curry for Boxing Day. Blending traditional curry flavours and textures with the sweet cranberries and cinnamon, this turkey biryani Christmas curry recipe will have you back round the dinner table this Christmas in no time

Method

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!

What do you think of the recipe?

save recipe

Tom Jackson

follow

Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.