Turkey & Cranberry Biryani


  • 4 inch piece cucumber, diced
  • Small handful fresh coriander
  • 6 tablespoons natural yogurt
  • 350 grams basmati rice
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 1 fat red chilli, deseeded and finely chopped
  • 2 teaspoons each minced garlic and ginger
  • 1 teaspoon each ground coriander and turmeric
  • 2 teaspoons ground cumin
  • 3 carrots, cut into small chunks
  • 225 grams cooked turkey
  • 300 ml chicken stock
  • 3 tablespoons Ocean Spray® Wholeberry Cranberry Sauce
  • 1 teaspoon garam masala
  • juice of 1 lemon
  • 175 grams French beans, trimmed


Mix together the cucumber, coriander and natural yogurt and season to taste with salt and freshly ground black pepper. 

Place the rice in a sieve and rinse under cold running water until the water runs clear. Place the rice into a medium saucepan and pour over 600ml cold water and add the salt. Bring to the boil, and then simmer for 10 minutes until just tender and all the water has been absorbed. 
(Once cooked, remove from the heat and cover with a lid - this will let it steam gently while you finish cooking the vegetable mixture). 

Meanwhile, heat the oil in a large frying pan and fry the onion, chilli, garlic, ginger, spices and carrots for 5-6 minutes, stirring frequently. Add the turkey, pour over the stock and simmer for 5-6 minutes. Stir in the Ocean Spray® Wholeberry Cranberry Sauce, garam masala, lemon juice and scatter over the French beans, cover and simmer for a further 5 minutes until nearly all the stock has been absorbed and the green beans are just tender. Fluff up the rice with a fork and stir into the vegetable mixture. Serve with the coriander raita and poppadums.


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