Turkey & Vegetable Biryani

Ingredients

225g/8 oz long grain rice
2 tbsp vegetable oil
1 medium onion, chopped
115g/4 oz. Patak’s Biryani Paste*
250g/9 oz. cooked turkey or chicken, diced*
250g/9 oz. mixed vegetables
140g/4 oz. canned chopped tomatoes
600 ml/2 cups boiling water

Method
Wash the rice then leave to soak in cold water for 20 minutes. Heat the
oil in a pan and sauté the onion until soft. Drain the rice and
add to the onions in the pan. Stir in Patak’s Biryani Paste and turkey
meat, and cook for another minute. Stir in vegetables and mix well. Add
the tomatoes and water, cover, and simmer for 15 - 20 minutes, until all
the water is absorbed. Serve hot with naan bread, chapattis or Patak’s
pappadums and an assortment of Patak’s chutneys, pickles and relishes.

* Variations:
· Substitute the cooked turkey with fresh beef or chicken. Cut
into chunks, and sauté with the onions until browned.
· For fresh shellfish or fish, stir in with the vegetables and
simmer, making sure not to overcook.

* After opening, curry pastes can be stored in a cupboard or refrigerator
for up to six months.