Turkey Biryani

1 Tablsp of Sunflower Oil

400g Turkey (diced)

1 Onion (peeled and chopped)

1 Red pepper (washed, de-seeded and

diced)

200g Long Grain or Basmati Rice

1½ Teasp Chilli Powder

1 Desstsp Curry Powder

450ml Water (boiling)

75g Raisins or Sultanas

4 Mini Naan Breads

1. Heat the oil in a large saucepan and fry

the turkey for 5 minutes.

2. Add onion and pepper. Fry until soft.

3. Stir in rice, chilli powder and curry

powder, fry for 2 minutes.

4. Pour in water and raisins.

5. Bring to boil and simmer for 20 minutes,

until rice is cooked, stirring occasionally,

serve with warmed naan bread.

Suggest serving with mango chutney and a crisp salad
For special occasions add flaked almonds, dried apricots and sliced hard-boiled eggs

A 382.87g serving contains:

of an adults reference intake.