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- 5 tbsp oil
- 3 large onions, finely sliced
- 50g cashew nuts
- 25g raisins
- 2 tbsp Veeraswamy Gujarat Masala Curry Paste
- 400g cooked turkey, cut into cubes
- 600g chopped tomatoes
- 250g basmati rice
- 3 Bart Cardamom Pods, lightly crushed
- 1 Bart Cinnamon Stick, halved
- 6 Bart Black Peppercorns
- 3 Bart Cloves pinch Bart Saffron strands
- 1 tsp rosewater
- 600ml turkey or chicken stock
- Heat 2 tbsp of oil in a large flameproof casserole dish. Add one third of the onions and fry for 3-4 minutes until they start to brown. Add the cashew nuts and fry for a further 2-3 minutes. Remove the onions and nuts with a slotted spoon, mix with the raisins and set aside.
- Lower the heat, add 1 tbsp oil and cook the remaining onions with the curry paste, covered for about 10 minutes, until the onions are very soft. Add the turkey and stir-fry for 2-3 minutes, then add the chopped tomatoes. Simmer, covered for 15 minutes./li>
- Wash the rice in a sieve until the water runs clear and drain thoroughly. Heat the remaining oil in a wide saucepan with a lid. Add the cardamom, cinnamon, peppercorns and cloves and cook for a few seconds. Add the washed rice and stir-fry for 3-4 minutes. Add the turkey or chicken stock, season and return to the boil. Stir briefly, then cover and simmer over a moderate heat for 10-12 minutes until all the liquid is absorbed. Steep the saffron in the rosewater and 1 tbsp boiling water.
- Remove the turkey from the heat. Scatter one third of the fried onion mixture over the turkey, then top with half the rice. Scatter the remaining oinons on top with half the saffron and rosewater. Repeat with the remaining rice, onions, saffron and rosewater.
- Cover the pan with a lid and cook over a very gentle heat for 10 minutes. Serve with roughly chopped fresh coriander and Veeraswamy Mango Bengal Spice Chutney.
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