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.
Chef Tip: Cooking time: 30 Prep time: 20
Variety Tip: *This recipe is best prepared using 2-4 Ambrosia, Red Prince or Crispin apples
|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)|
|2||dried bay leaves|
|2 cups||shredded turkey||(500 mL)|
|1 cup||lima beans||(250 mL)|
|1/4 cup||chopped fresh parsley||(60 mL)|
|1/4 cup||plain yogurt||(60 mL)|
|2 tbsp||chopped fresh cilantro||(30 mL)|
|1/4 tsp||salt||(1 mL)|
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.