Eunice Power’s Turkey Biriyani

Ingredients

50g butter

1 Tbsp olive oil

1 large onion finely diced

2 garlic cloves

2 green chilies (optional)

1 teaspoon ground cumin

1 teaspoon turmeric

400g cooked turkey – cut into chunks

200g Basmati Rice

3 Tbsp of Flaked almonds toasted

100g Raisins soaked in cold water

650ml hot chicken stock

Handful of coriander

Pomegranate seeds

To Serve

200g Irish Yogurts Clonakilty Greek Style Natural Yogurt

1 heaped teaspoon of mint sauce or better still fresh mint if you have some

Melt the butter and olive oil in a large saucepan over a low heat. Stir in the onions and garlic and cook until soft, add the cumin and turmeric and cook for a minute, then stir in the turkey, rice, raisens, almonds and chillies if using. Cook for a minute. Pour over enough stock to cover the rice by 1cm.
Cover with a moistened circle of greaseproof paper – this keeps in the steam and cooks the rice perfectly.
Cover the pan and cook for 8-10 minutes. Remove from the heat and set aside, uncovered for 5 minutes.
Garnish with a big handful of fresh coriander and pomegranate seeds, if you have some
Meanwhile mix the Greek Yoghurt and mint sauce or fresh mint if you have it,
Serve the Biryani with a large dollop of Greek yoghurt