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


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)
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.