Turkey Biryani with Smashed Spicy Roasties & Sprouts and Coriander-Mint Yoghurt

Method

For the Turkey Biryani

Bring a large saucepan of well salted water to the boil and add the rice and cardamom pods. Parboil for 5 minutes. Drain well (leaving the cardamom pods in the rice) and set aside.

Mix the oil, curry paste and yoghurt together in a bowl, season and add the turkey. Toss to coat, cover and leave to marinate while you prepare the onions.

Preheat the oven to 180C/160Fan/Gas 4

Heat 2 tbsp oil in a non-stick casserole dish over a medium heat and cook the onions for 15-18 minutes until browned and well caramelised. Remove from the pan and drain on kitchen paper. Set aside.

Add another 1 tbsp oil to the same pan. Add the ginger, garlic and turmeric and cook for 1 minute over a medium heat until fragrant. Add the turkey to the pan and cook for 2 minutes to warm through. Stir in any remaining marinade, 60ml of water, a good pinch of salt and a good squeeze of lemon juice. Cover and cook for a further 2 minutes.

Remove from the heat and transfer half the turkey and sauce into a bowl. Add half the par-boiled rice on top of the remaining turkey in the cooking pot. Scatter over half the caramelised onions, all the fresh herbs and the chaat/garam masala. Add the remaining turkey and sauce on top and then follow with the remaining rice. Scatter with the remaining onion and pour over the saffron infused milk. Dot with butter and cover with a tight-fitting lid. Bake for 16-20 minutes. Meanwhile make the smashed spicy roasties.

Serve the biryani sprinkled with coriander and toasted almond flakes and serve with my smashed spicy roasties and coriander and mint yoghurt for drizzling.

For the Smashed Spicy Roasties & Sprouts and Coriander-Mint Yoghurt

Place the roast potatoes on a chopping board or clean work-surface and use the base of a saucepan or the flat side of a large knife to gently squash down.

Heat the oil and butter in a large frying pan over a medium heat. Add the cumin and mustard seeds, nigella seeds, turmeric and garlic and cook for 1 minute until fragrant. Add the potatoes and increase the heat to medium-high. Cook for 8-10 minutes, turning occasionally, until nice and crispy. Stir in the shredded sprouts and cook for a further minute or two until warmed through.

Meanwhile put the coriander and mint in a mini food processor with 1 tbsp of water and blitz until well chopped. Add the remaining ingredients and pulse until you have a smooth green sauce. Add more yoghurt/water to loosen if needed.

Season the potatoes with flaked salt and serve drizzled with the coriander-mint yoghurt.