Ingredients:

  • 1 lb (450g) ground turkey
  • 2 cups (400g) basmati rice
  • 1 large onion, thinly sliced
  • 2 cups (300g) mixed frozen peas and carrots (or fresh)
  • 4 cups (950ml) chicken or vegetable broth
  • 3 tablespoons (45ml) cooking oil (vegetable or olive)
  • 1 tablespoon (15g) fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tablespoon (8g) biryani spice mix (or curry powder)
  • 1 teaspoon (5g) garam masala
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions:

  1. Heat oil in a large heavy-bottomed pot over medium heat. Add sliced onions and cook until golden brown (about 5-7 minutes). Stir in ginger and garlic; sauté for another 1-2 minutes.
  2. Add ground turkey, season with salt and pepper, and cook until fully browned (approximately 5-6 minutes).
  3. Mix in the frozen peas and carrots. Sprinkle biryani spice mix and garam masala; stir well.
  4. Rinse the basmati rice under cold water until the water runs clear. Add the rinsed rice to the pot and stir to combine with the turkey mixture.
  5. Pour in the broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 20 minutes or until rice is tender and liquid is absorbed.
  6. Allow the biryani to sit, covered, for 5-10 minutes before fluffing with a fork. Garnish with fresh cilantro if desired and serve hot.