Apple, Turkey & Rice Biryani
Welcome to a taste of India! Savour the aromas, vibrant colours and delicious flavours & spices in this one pot dish the whole family will love. Freeze leftovers or reheat for a quick office lunch.
Serves 8
Chef Tip: Cooking time: 30 Prep time: 20
Variety Tip: *This recipe is best prepared using 2-4 Ambrosia, Red Prince or Crispin apples
Ingredients
| Biryani: | ||
| 1 tsp | oil | (5 mL) |
| 1 | medium onion, diced | |
| 2 cups | diced Ontario apples*, divided | (500 mL) |
| 1 tbsp | turmeric | (15 mL) |
| 1 tbsp | cumin | (15 mL) |
| 1 tsp | garlic powder | (5 mL) |
| 1/2 tsp | salt | (2 mL) |
| 1 1/2 cups | dry basmati rice | (375 mL) |
| 3 cups | chicken broth | (750 mL) |
| 6 | cardamom pods | |
| 2 | dried bay leaves | |
| 1 | lemon, sliced | |
| 2 cups | shredded turkey | (500 mL) |
| 1 cup | lima beans | (250 mL) |
| 1/4 cup | chopped fresh parsley | (60 mL) |
| Raita: | ||
| 1/4 cup | plain yogurt | (60 mL) |
| 2 tbsp | chopped fresh cilantro | (30 mL) |
| 1/4 tsp | salt | (1 mL) |
Directions
Biryani: Heat oil in a large skillet over medium-high heat. Stir in onions, 1 cup (250 mL) apples, turmeric, cumin, garlic powder and salt. Cook for 3 minutes. Stir in basmati rice and cook for another minute.
Stir in the chicken broth, cardamom and bay leaves. Bring to a simmer. Place lemon slices on top, turn heat to low, cover with a tight fitting lid and cook covered for 15 minutes. Take off the heat and quickly stir in shredded turkey, lima beans, remaining apples and parsley; cover again with lid and let sit for 10 minutes. Remove cardamom pods and dried bay leaves. Broil the entire dish for 3 minutes, with no lid.
Raita: In a small bowl whisk together yogurt, cilantro and salt. Serve yogurt sauce drizzled over the turkey and rice dish.
