Recipes
More recipesDhruv’s Biryani
Created by MasterChef 2010 winner, Dhruv Baker.
Difficulty (1-5): 2
Prep Time: 10 minutes
Cooking Time: 25 minutes
Serves: 3-4
Preparation
- Pre-heat the oven to 200°c, 180°c fan, Gas Mark 6
- Heat the oil in a large pan and add the garlic, ginger, onions and green chilli and fry gently until softened.
- Add the tomatoes and curry paste and mix well. Fry for a few minutes
- Add the chicken or turkey, squeeze over the lemon juice and stir in the nigella seeds. Season well with salt and pepper.
- Place in the base of an oven proof dish
- Empty the contents of the Curry rice into a large bowl and mix with the coriander and almonds.
- Layer over the turkey/chicken mix
- Top with the fried onions, roasted cashews, nigella seeds and mustard seeds
- Cover and cook in the oven for 20 minutes
- Serve with naan breads, mango chutney and cranberry sauce
Ingredients
For the bottom layer
- 2 tbsps oil
- 1 large onion, thinly sliced
- 1 clove garlic, crushed
- 1 thumb ginger, finely grated
- 1 green chilli, finely diced
- 3 tsps of your favourite curry paste
- 200g leftover turkey, diced
- 3 large tomatoes, roughly chopped
- 300g cooked chicken or turkey
- A few Nigella seeds
- Juice of ½ lemon
- Salt and Pepper
For the rice layer
- 1 pouch Tilda British Curry Rice
- Handful coriander, chopped
- Handful toasted flaked almonds
For the topping
- 1 red onion, finely sliced and fried until lightly browned
- Handful of roasted cashews
- Sprinkle of nigella seeds
- Sprinkle of mustard seeds
